Asian Stir Fry No Fry Recipes
EASY ASIAN VEGGIE STIR FRY
Make and share this Easy Asian Veggie Stir Fry recipe from Food.com.
Provided by Parsley
Categories Onions
Time 17m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat sesame oil over med-high heat in a large skillet or wok.
- Add the mushrooms, onion, bok choy, water chestnuts, garlic, red pepper flakes, ginger, and pepper. Stir fry for about 3 minutes.
- In a small cup whisk together soy sauce and honey; pour into skillet.
- Continue to stir fry for a few more minutes or until they are crisp-tender -- or to your desired tenderness.
Nutrition Facts : Calories 92, Fat 2.1, SaturatedFat 0.3, Sodium 232, Carbohydrate 16.4, Fiber 3.4, Sugar 9, Protein 5.2
ASIAN STIR-FRY SAUCE
This is a handy sauce to keep in the fridge for Asian dishes. Store in the refrigerator for up to 3 weeks.
Provided by aychbee
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 10m
Yield 16
Number Of Ingredients 9
Steps:
- Combine chicken broth, cornstarch, soy sauce, corn syrup, sherry, cider vinegar, garlic, ginger, and cayenne pepper in a 1 1/2-quart jar with a tight-fitting lid. Shake well.
Nutrition Facts : Calories 60.9 calories, Carbohydrate 13.8 g, Cholesterol 1.1 mg, Fat 0.1 g, Fiber 0.1 g, Protein 0.8 g, Sodium 720.3 mg, Sugar 3.2 g
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HOW TO MAKE CHICKEN STIR-FRY WITHOUT A RECIPE - EPICURIOUS
From epicurious.com
Author Anna StockwellPublished 2017-09-07Estimated Reading Time 6 mins
- Slice and Marinate Some Chicken. Chicken stir-fry is a great meal to make for one or two, because that gives you more room in your wok or skillet to really sear things quickly.
- Slice Some Vegetables. This where you can really play with variations in your chicken stir-fry game and add any quick-cooking vegetable you like. Snow peas and sugar snap peas are always great and don't need any slicing; bell peppers, broccoli, mushrooms and onions are also great, but require a little prep.
- Prepare a Sauce. Before you start cooking anything, make a sauce to stir in once everything's been seared. This is where the flavorings for the whole dinner will come from, so make it count—and make it strong.
- Get Your Pan As Hot as You Can. One of the secrets to a great chicken stir-fry is to get your pan as hot as possible. Whether you're using a wok or large cast-iron skillet, you want to set it over high heat until it's so hot that a drop of water dissolves instantly on its surface.
- Sear That Chicken. As soon as you've swirled that oil into your smoking-hot pan, throw your marinated chicken pieces in there, in as even of a layer as you can manage while working as quickly as possible.
- Add Your Vegetables. If your skillet or wok is feeling too dry, swirl a little bit more oil into it, then toss in all your carefully prepared vegetables and stir them around the hot surface for about a minute.
- Plus Any Other Add-Ins You Want. When you add your vegetables you might also want to add some nuts for extra flavor and crunch—I love adding cashews or peanuts to my chicken stir-fry.
- Finish With That Sauce You Made. Pour your sauce over everything and stir it around for about a minute. The sauce should bubble to a boil and start to thicken (you're still on high heat, right?).
- Serve Immediately (With Rice is Nice) Stir-fry starts getting soggy and weird if it sits too long, so don't wait to eat it—serve it right away. Rice is nice alongside or under it, but not essential; you can eat your chicken stir-fry creation any way you want to.
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5/5 (19)Calories 330 per servingCategory Main Course
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5/5 (19)Calories 330 per servingCategory Main Course
- Watch the video in the post for easy visual instructions.Cook noodles of choice (see notes) in salted water until al dente (do not overcook them).
- Meanwhile, heat oil in a skillet or wok and sauté ginger and garlic over medium heat for about 2 minutes, stirring frequently. Add mushrooms, carrot, red pepper, zucchini, and spices and sauté for about 5 minutes or until the veggies are softened, stirring frequently. You can add a splash of water or veggie broth to avoid burning.
- To make the sauce, simply add all sauce ingredients (vegetable broth, tamari, rice vinegar, maple syrup, cornstarch, and red pepper flakes) to a medium bowl and stir with a whisk. Alternatively, add the sauce ingredients to a mason jar (with a lid) and shake it.
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