Stir Fry Anything
This recipe is so easy that you can commit it to memory and be ready to stir fry at the drop of a wok. Just 4 ingredient groups: Protein, Veggies, Seasonings, and Sauce.
Ingredients
- Protein: 1-lb. beef pork, shrimp, or chicken, marinated in 1 Tbs. sherry or rice wine and 1 Tbs. soy and some green onions.
- Veggies: 1-lb. mixed veggies sliced carrots, onions, mushrooms, snow peas, fresh bean sprouts, drained water chestnuts, baby corn, thin asparagus or thin green beans.
- Seasoning: 1 Tbs. chopped fresh garlic and 1 Tbs. fresh ginger root. (Or less, to taste)
- Sauce: 2 tsp. cornstarch and 1 Tbs. water or chicken stock. Or one of the sauces below:
- Lemon Stir-Fry Sauce
- 1/4 cup lemon juice plus 1 tsp. lemon zest
- 1/4 cup chicken broth
- 1 Tbs. soy sauce
- 2 Tbs. sugar
- Soy-Sesame Stir Fry Sauce
- 1/4 cup chicken broth
- 1/4 cup soy sauce
- 2 tsp. rice wine vinegar
- 2 tsp. sesame oil
- 1 tsp. hot red pepper flakes
- 1 tsp. sugar
Instructions
- Put 1 Tbs. oil in pan or wok and half the Protein (very lightly dusted with cornstarch) and cook 2-3 minutes. Repeat with other half. (Don't want to crowd the ingredients.) Remove protein from pan.
- Add 2 Tbs. oil to hot pan and add onions. Stir 1 minute. Add garlic and ginger. Add veggies, needing longest cooking. Gradually add others one by one.
- Return protein to pan and stir in one of the sauces. Top with chopped green onions. Serve over rice or noodles.
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