Classic Stir Fry Recipes

CLASSIC BEAN SPROUT STIR FRY

Steps:

• In a very hot wok, coat well with oil and add scallions, ginger and garlic. Season and stir. Quickly add the bean sprouts and stir-fry, flipping the sprouts around quickly. Check for seasoning. Serve immediately. May serve with rice.

QUICK BEEF STIR-FRY

Steps:

• Heat vegetable oil in a large wok or skillet over medium-high heat; cook and stir beef until browned, 3 to 4 minutes. Move beef to the side of the wok and add broccoli, bell pepper, carrots, green onion, and garlic to the center of the wok. Cook and stir vegetables for 2 minutes.
• Stir beef into vegetables and season with soy sauce and sesame seeds. Continue to cook and stir until vegetables are tender, about 2 more minutes.

STEAK STIR-FRY

Steps:

• Dissolve bouillon in water. Combine the cornstarch and soy sauce until smooth; add to bouillon. Set aside. Toss beef with garlic, ginger and pepper. In a large skillet or wok over medium-high heat, stir-fry beef in 1 tablespoon oil until meat is no longer pink; remove and keep warm. , Heat remaining 1 tablespoon oil; stir-fry vegetables until crisp-tender. Stir soy sauce mixture and add to the skillet; bring to a boil. Cook and stir for 2 minutes. Return meat to pan and heat through. Serve with rice.

CLASSIC STIR-FRY

Steps:

• In a shallow pan, mix together 1/4 cup soy sauce, 1 tsp. sugar, 1 tablespoon Mirin, the scallion and ginger. Add chicken and marinate 10-30 minutes, then drain and pat dry with paper toweling. (Discard used marinade, which should never be reused, as it may be contaminated by potentially harmful bacteria and could lead to food-borne illness.) Meanwhile, mix together in a small bowl or cup the remaining soy sauce, Mirin and sugar with the cornstarch until well blended. Set aside to use later. Heat pan until very hot. Add 1 tablespoon of oil, or enough to stir-fry meat, and heat until very hot. Add meat and stir-fry until it turns color. Remove with slotted spoon and set aside. Using small amounts of oil as needed, stir-fry vegetables. Do not overcrowd the pan; cook in batches if necessary, starting with those that take the longest to cook. Transfer cooked vegetables to a covered dish to keep warm. When all the vegetables are tender-crisp, add back to the pan any that were removed and the meat. Stir the sauce to recombine and add, stirring until sauce thickens. Serve immediately with steamed rice.