Any other stir fry lovers on here?

[MaryB]

Stir fry is a staple in my house, once a week usually. It is a quick and easy meal that requires more prep time than cooking time. This is one of my staple recipes

Sliced chicken breast
Soy sauce to taste
Fish sauce, couple drops per chicken breast, use to much and you will know it!
Olive oil, splash per chicken breast
Rice wine vinegar, maybe a teaspoon per chicken breast
Red pepper flakes to taste
Sliced garlic to taste, I love garlic so 2-3 cloves per chicken breast

Combine all the above in a bowl and move to the fridge to marinate for an hour or so(do not go to long, the vinegar will turn the chicken to mush)

While that is marinating slice the following into bite sized pieces

Broccoli
Mushrooms
Onion
Water chestnut(frozen, canned taste like crap)
Carrot(cut this into match stick size)

and any other veg you like, or cheat and use frozen stir fry blend from the store

Corn starch slurry
Chicken broth if needed

Heat a wok to smoking, add a tablespoon of oil and swirl to coat the sides and bottom, wait for it to smoke again and add the drained chicken(pick off as much of the garlic as you can or it will burn). Stir this as it sears and browns. When almost cooked through remove and set aside. Add the veg and cook to almost crisp tender then add the chicken back along with the marinade(this is generally frowned on but it will be brought to a boil for 3-4 minutes) and bring to a boil for 3-4 minutes to finish cooking the chicken. Add a little chicken broth if needed then thicken the sauce with the corn starch. Serve over rice or chowmein noodles(I like the crunch sometimes). Soy sauce on the side for those who like it(me! I love the stuff)

No this is not a real Chinese recipe, it is one I came up with that I like, it is tasty and quick to cook.

Post up your stir fry concoctions, I have used sliced steak, sliced up wild game... anything goes in my opinion!

[Bazoo]

We take cheap steak, onions and bell peppers and stir fry them. Then put them over a bed of rice usually flavored rice like broccoli cheddar. I put soy sause on mine.

[farmerjim]

Chunks of pork fried then add lots of vegetables from the garden.

[gbrown]

We like stir fry quite a bit, however, we don't fix it that often. Thin sliced chicken, pork loin or round steak are our usual meats. Carrots, celery, onion, cabbage, broccoli, bell pepper, zuchinni and or yellow squash, jicama in lieu of water chestnuts, and just about any other veggie that lurks in the fridge. I have a wok I got back in the early 80s--a real beauty. Has wok Ho--wok with character. Use and clean just like cast iron. I cook the meat, then veggies in order from longest to cook to least time to cook. About the time the veggies are partially cooked, make a broth of 1 cup of chicken broth, 2 tbsp soy sauce (we use low sodium), 1-2 tbsp cornstarch, pepper to taste, and garlic powder. Pour that into the wok, bring to a boil, let it go for about 3 or 4 minutes, turn off heat and cover to rest for about 8 minutes. Veggies are crunchy, but cooked--al dente. Sauce thickens with wonderful taste.

[Wayne Smith]

You guys are missing the Chinese five spice. Soy sauce and sherry are also routine. That is routine in my sauce for stir fry. Left over rice, an egg cooked in with the rice, whatever leftover meat we have and all and any of the veggies that are available. Stir fry is basically a way to use leftovers in our kitchen.

[Petrol & Powder]

I make stir fry in a wok but it's very difficult to get enough heat from a conventional gas cooktop. To be done correctly, stir fry requires great heat and is cooked very fast.
I use chicken breast, water chestnuts (sliced), carrots, celery, broccoli cooked with just enough peanut oil to keep the ingredients from sticking to the wok. The meat is browned first and the rest added. A little classic stir fry sauce (you can make it or buy it - I'm lazy and buy it).
Serve over a bed of rice and you have a great meal !

My wok is wrought iron, lightweight, hand hammered and is of course - from China. If your cooktop isn't set up for a wok, you will need a wok ring.

[fiberoptik]

If under severe conditions, my wok, dutch oven & cast iron skillet could handle it all. Have a ton of asian cookbooks, but usually it’s a fridge emptying throw it all together dish. Cookbooks for me are to get ideas.


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[Traffer]

Stir fry is a staple in my house, once a week usually. It is a quick and easy meal that requires more prep time than cooking time. This is one of my staple recipes

Sliced chicken breast
Soy sauce to taste
Fish sauce, couple drops per chicken breast, use to much and you will know it!
Olive oil, splash per chicken breast
Rice wine vinegar, maybe a teaspoon per chicken breast
Red pepper flakes to taste
Sliced garlic to taste, I love garlic so 2-3 cloves per chicken breast

Combine all the above in a bowl and move to the fridge to marinate for an hour or so(do not go to long, the vinegar will turn the chicken to mush)

While that is marinating slice the following into bite sized pieces

Broccoli
Mushrooms
Onion
Water chestnut(frozen, canned taste like crap)
Carrot(cut this into match stick size)

and any other veg you like, or cheat and use frozen stir fry blend from the store

Corn starch slurry
Chicken broth if needed

Heat a wok to smoking, add a tablespoon of oil and swirl to coat the sides and bottom, wait for it to smoke again and add the drained chicken(pick off as much of the garlic as you can or it will burn). Stir this as it sears and browns. When almost cooked through remove and set aside. Add the veg and cook to almost crisp tender then add the chicken back along with the marinade(this is generally frowned on but it will be brought to a boil for 3-4 minutes) and bring to a boil for 3-4 minutes to finish cooking the chicken. Add a little chicken broth if needed then thicken the sauce with the corn starch. Serve over rice or chowmein noodles(I like the crunch sometimes). Soy sauce on the side for those who like it(me! I love the stuff)

No this is not a real Chinese recipe, it is one I came up with that I like, it is tasty and quick to cook.

Post up your stir fry concoctions, I have used sliced steak, sliced up wild game... anything goes in my opinion!

You talk my language. I have a pork recipe that tastes Asian. I generally use a little sugar and some ginger in mine though.

[Traffer]

Asian Pork:
2 tablespoons soy sauce
• 2 tablespoons honey
• 1 tablespoon minced peeled ginger
• 1/4 teaspoon dried crushed red pepper
• 1 12-ounce pork tenderloin, fat trimmed, halved lengthwise
• 1 pound green beans, trimmed
• 1/3 cup orange juice
• 1 teaspoon rice vinegar
• 1 teaspoon cornstarch
• 2 teaspoons peanut oil
• 1 teaspoon grated orange peel
• 1 garlic clove, minced
Mix first 4 ingredients in 13 x 9 x 2-inch glass baking dish. Add pork tenderloin halves and turn to coat. Cover and let stand at room temperature 1 hour or refrigerate up to 4 hours.
Cook beans in large pot of boiling salted water until just crisp-tender. Drain.
Heat large nonstick skillet over medium heat. Add pork, reserving marinade in dish. Cook until pork is deep brown and thermometer inserted into center of pork registers 155°F., turning often, about 9 minutes. Transfer pork to platter; let stand 10 minutes. Cut pork into 1/3-inch-thick slices. Wipe skillet clean.
Whisk orange juice, vinegar, cornstarch and reserved marinade in small bowl. Heat oil in same skillet over high heat. Add green beans and sauté until beginning to brown, about 2 minutes. Add orange peel, garlic, pork slices and orange juice mixture. Stir until sauce boils, thickens slightly and coats bean-pork mixture, about 1 minute. Season with salt and pepper. Transfer to bowl and serve.

[DukeConnors]

Sesame oil is a staple in my home

[Tom W.]

I'll use chopped onions, julianned colored peppers,( except green peppers, I cannot eat them,) chicken breasts sliced about finger sized then cut in half, olive oil, sliced mushrooms, broccoli, and use plenty of Everglades Seasoning, some sea salt, ground pepper, some Tony Checheron's (I think that's how it's spelled) Cajun Seasoning, plus whatever strikes my fancy.

I know that I'm forgetting something, but it's some vegetable that I'll grab when I'm in Publix.... I don't eat too much, as I can't eat a lot of veggies, but Lori likes it just fine!








I found something at Publix that is frozen and it's two small portions, but cooks up fast and tastes great.....but it's got something in it that Lori is trying to avoid, so I don't get it often.

[Traffer]

Actually my previous post is real complicated. I modified that one for myself. Just use it for a guideline. Here is another one that is good and much easier:
Bourbon Chicken

Ingredients:
2 lbs boneless chicken breasts, cut into bite-size pieces
1 -2 tablespoon olive oil
1 garlic clove, crushed
1/4 teaspoon ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce

Directions
Heat oil in a large skillet.
Add chicken pieces and cook until lightly browned.
Remove chicken.
Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
Add chicken and bring to a hard boil.
Reduce heat and simmer for 20 minutes.
Serve over hot rice and ENJOY.

[fiberoptik]

Anyone else ever make popcorn in their wok?? Works great! Don’t forget the soy sauce, garlic and onion powder and chili powder. Butter and parmigiana cheese too.
Also omelets, scrambled eggs, chorizo, refries. The list goes on…

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[fiberoptik]

I make stir fry in a wok but it's very difficult to get enough heat from a conventional gas cooktop. To be done correctly, stir fry requires great heat and is cooked very fast.
…

My wok is wrought iron, lightweight, hand hammered and is of course - from China. If your cooktop isn't set up for a wok, you will need a wok ring.

If you don’t have the stove burner thing for a wok, use wok ring upside down to lower pan to flame . Or just skip it and hang onto it.



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[dale2242]

My wife made grouse breast stir fry for dinner last night.
Venison stir fry is also on our menu...dale

[WinchesterM1]

I take some venison and slice it thin(usually that thin flat part on the rear haunches) I make my own marinade

LITE sodium soy sauce
A good squeeze of honey
Crushed red chili flakes
A squeeze of Sarachi
A little shake of dried powder ginger
A table spoon of brown sugar minced garlic
And lots of black pepper

I slice my meat thin against the grain, let it soak for 30-40 min and fry it up with my favorite veggies then add some corn starch to the marinade sauce and add some in to make a sauce

We eat that once or twice a month we love it

[Mohavedog]

Oh yea Mary, we love stir-fry here and imo it's hard to mess it up. You can make it less palatable by improper proportions of some of the spices and sauces. We're not vegetarian and for sure not vegan but we've decided (for health reasons) to cut way back on the red meat. It was a rare meal that didn't include beef(a lot of bbq).
So after listening to all the hoopla about tofu we decided to try it out. Up to now if you mentioned tofu I was turned off even having never tasted it. I fried up some tofu stir-fry yesterday for the first time and was mildly surprised. It was rather bland but not unpleasant and I think it can be enhanced by the spices used. I anticipate successfully using tofu in the future.
I would like some opinions on how to spice up the tofu for using in stir-fry. I'm not trying to make it taste like beef, just tastier than it is. Thanks, John

[Traffer]

You guys are missing the Chinese five spice. Soy sauce and sherry are also routine. That is routine in my sauce for stir fry. Left over rice, an egg cooked in with the rice, whatever leftover meat we have and all and any of the veggies that are available. Stir fry is basically a way to use leftovers in our kitchen.

I used to use it a lot but it is pretty expensive so I got the ingredients so I can make my own.

PA-LO Thai:
Ingredients: Sugar 65%, Salts 13%, Garlic powder 6%, Fish sauce powder (Fish sauce, Maltodextrin) 5%, Black pepper powder 3%, Coriander root 2%, Coriander seed powder 1%, Star anise powder 1%, Cinnamon powder 1%, Clove powder 1%, Tapioca starch 1%, Natural color (plain caramel)

[MaryB]

I make stir fry in a wok but it's very difficult to get enough heat from a conventional gas cooktop. To be done correctly, stir fry requires great heat and is cooked very fast.
I use chicken breast, water chestnuts (sliced), carrots, celery, broccoli cooked with just enough peanut oil to keep the ingredients from sticking to the wok. The meat is browned first and the rest added. A little classic stir fry sauce (you can make it or buy it - I'm lazy and buy it).
Serve over a bed of rice and you have a great meal !

My wok is wrought iron, lightweight, hand hammered and is of course - from China. If your cooktop isn't set up for a wok, you will need a wok ring.

I have a flat bottom wok(yes I know not ideal) and I have a power burner on my stove that can cook sliced chicken breast in 2-3 minutes, key is never turn the heat down until you want to simmer your sauce... yes it gets smokey and a vent hood is a must!

[MaryB]

Oh yea Mary, we love stir-fry here and imo it's hard to mess it up. You can make it less palatable by improper proportions of some of the spices and sauces. We're not vegetarian and for sure not vegan but we've decided (for health reasons) to cut way back on the red meat. It was a rare meal that didn't include beef(a lot of bbq).
So after listening to all the hoopla about tofu we decided to try it out. Up to now if you mentioned tofu I was turned off even having never tasted it. I fried up some tofu stir-fry yesterday for the first time and was mildly surprised. It was rather bland but not unpleasant and I think it can be enhanced by the spices used. I anticipate successfully using tofu in the future.
I would like some opinions on how to spice up the tofu for using in stir-fry. I'm not trying to make it taste like beef, just tastier than it is. Thanks, John

Tofu texture is turn off for me, kinda gritty mealy texture that is real off putting. Same reason I hate ricotta cheese.