Oriental Stir Fry Recipes

ASIAN BEEF AND VEGETABLE STIR-FRY

Steps:

• Cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips.
• Combine vegetables and 3 tablespoons water in large nonstick skillet. Cover and cook over medium-high heat 4 minutes or until crisp-tender. Remove and drain.
• Heat same pan over medium-high heat until hot. Add half of beef and half of garlic; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove. Repeat with remaining beef and garlic.
• Return all beef and vegetables to pan. Add stir-fry sauce and crushed red pepper; heat through. Serve over rice. Sprinkle with peanuts, if desired.

ORIENTAL STIR-FRY SAUCE

Steps:

• Combine the first 6 ingredients.
• Place the cornstarch into a bowl; whisk the liquid mixture into it.
• Set aside, but keep the whisk handy, as you will need to whisk the sauce again just before you use it.
• Add this sauce to a wok, full of vegetables, meat, or seafood about 2/3 of the way through cooking.
• Stir well to ensure a thorough coating.

ASIAN VEGETABLE STIR FRY

Steps:

• In a large skillet or wok, combine oil, water, broccoli, bell pepper, garlic and ginger. Cook on medium heat for 1 minute. Add carrots, mushrooms, cashews and cabbage and stir fry for 2 minutes.
• Whisk together broth, soy sauce and cornstarch; add to vegetable mixture and stir fry for 2 minutes.
• Serve alone or over rice or noodles.

CHINESE STIR-FRY SAUCE

Steps:

• In a jar with a tight lid (must hold 2 cups of liquid), combine all of the stir fry sauce ingredients together and shake well.
• This sauce should keep for a few weeks in the refrigerator; all you need to do is measure and pour out what you need for your dish.

REAL CHINESE ALL PURPOSE STIR FRY SAUCE

Steps:

• Combine ingredients in a jar and shake to combine. Store in fridge and shake before use.

ASIAN VEAL STIR-FRY

Steps:

• Heat oil in a large wok or non-stick pan over medium-high heat. Lightly brown veal for 2 to 3 minutes and set aside in a covered dish. Sauté onion, peppers and peas in wok for 3 to 4 minutes. Add mushrooms and continue cooking for 2 minutes. Add orange juice, soy sauce, honey and ginger. Mix thoroughly and bring to a boil for 1 to 2 minutes. Pepper to taste. Add veal and bean sprouts. Heat mixture, stirring for 2 minutes. Serve immediately over rice vermicelli and garnish with coriander leaves.

CHINESE VEGETABLE STIR FRY

Steps:

• Cut the broccoli and cauliflower into florets.
• Peel and cut the carrots into wedges.
• Remove the stings of the snow peas.
• Cut the capsicums into triangular pieces
• Blanch the vegetables. Drained and set aside.
• Heat up the vegetable oil in the wok.
• Saute the garlic until fragrant over low heat.
• Add the salt, sugar, ground white pepper, oyster sauce, cornflour and water. Cook until the sauce becomes translucent.
• Add the blanched vegetables. Stir-fried over high heat until it turns fragrant.
• Dish out and serve.

STIR-FRIED CHINESE VEGETABLES

Steps:

• Heat a large wok over high heat. Add 2 tablespoons of the oil. When the oil is hot, add the ginger, garlic, and chili flakes and stir-fry just until they are aromatic, about 30 seconds. Scoop out the aromatics and set them aside.
• Add the remaining oil to the wok. When it is hot, add the onion pieces and stir-fry until they turn glossy and bright, 1 to 2 minutes.
• Add the bok choy and the Chinese broccoli stem pieces. Stir-fry 1 to 2 minutes more.
• Add the long beans and the 1-inch scallion pieces. Continue stir-frying until they are bright green and glossy, 1 to 2 minutes more.
• Add the Napa cabbage and the Chinese broccoli leaves, along with about 1/3 cup of the hot stock and the reserved aromatics. Continue stir-frying until the vegetables are all tender-crisp, about 2 minutes more. Add the remaining stock, soy sauce, and cornstarch mixture and stir-fry until the vegetables all look lightly glazed with sauce, about 1 minute more.
• Transfer the stir-fried vegetables to a heated serving dish. Garnish with the sliced scallions and sesame seeds and serve immediately.

ORIENTAL CHICKEN STIR FRY

Steps:

• In a small bowl, combine sherry, soy sauce, vinegar, ginger and cornstarch; stir to blend well.
• In a wok or large frying pan, heat oil over medium-high heat.
• Add chicken and stir-fry 2 minutes until meat turns white.
• Add red pepper, scallions, mushrooms, and water chestnuts; stir-fry 2 minutes.
• Stir sauce and add to wok; stir over heat until sauce thickens.
• Serve over rice.
• **Note: This is the original recipe, but sometimes I like to add different veggies like celery, broccoli, snow peas, etc.