Authentic Stir Fry Recipes
What is Stir Fry
Stir fry cooking is a healthy, fast and convenient method of preparing foods. The use of very little extra oil and the searing and fast cooking allows the food to be extremely flavorful while maintaining its healthy benefits.
There are two different techniques that fall under the stir-fry method. The first technique is called Chao and uses a round-bottom cast iron or carbon steel wok. The pan is heated until it is very hot, then a small amount of oil is poured down the side of the wok. Seasonings are added first and given a chance to release their aroma, this takes only a matter of seconds, then the meat is added and cooked or sautéed quickly until it is seared, then vegetables and any liquids are added in the final stages and allowed to simmer and reduce. In order to ensure that the meat stays moist and tender, it is usually removed prior to adding the vegetables and then put back into the wok just before the dish is finished.
*Many Stir fry recipes are served with hot jasmine rice.
Understanding Stir Fry Recipes
When stir frying, the food is moved and tossed very quickly using either metal or wooden cooking utensils. Dishes that may require additional cooking time can have a little water added and then covered for a few minutes to complete the cooking process.
The second technique that is used to stir fry is called Bao. With this method, the wok is heated until it has a dull red glow. Once the wok has heated to this point, the oil, seasonings and meat are added quickly, one right after the other. The food is constantly tossed and the only break is when the cook stops to add the next ingredient. Because of the heat of the pan, the food must be kept moving and will need to be removed immediately when the cooking is finished. A wok that is used for the Bao technique will need to be cleaned immediately to prevent foods from charring in the red hot pan.
Stir Fry Recipes with the Bao Stir Fry Technique
Ga Prao Moo Kai Daao – Stir Fry Recipe
Classic Thai Pork Stir Fry with Basil
Serves 2 - 4
Prep Time: 20-25 minutes
Cook Time: 10 minutes
Approximately 1 pound ground pork – substitute ground chicken or thin strips of chicken or pork loin
5 cloves garlic, finely chopped
1-2 red chilies finely chopped (depending on how hot you want the dish) – substitute crushed chili if preferred
¼ cup chicken broth or stock
2 oz (approximately 1 full compressed cup) fresh Thai Basil – substitute sweet basil
4 – 5 green onions, thinly sliced
2 – 3 Tablespoons oil to use for stir frying
STIR FRY SAUCE:
2 Tbsp. oyster sauce
3 Tbsp. Thai Golden Mountain Sauce*
1 Tbsp. dark soy sauce
1 large Tbsp. brown sugar
2 Tbsp. fresh lime juice
Combine all of the ingredients for the stir fry sauce and mix together thoroughly in a cup. Be sure to stir until all the sugar has dissolved. Keep this near the stove as you prepare the rest of the dish.
Heat a large frying pan or wok over medium-high heat. When pan is hot add the oil for cooking and swirl it around the pan. Add the garlic and chili and stir fry for about 30 seconds to a minute, just long enough to release their fragrance. Add pork or chicken to the pan and stir fry until it is almost cooked through (about 5 to 6 minutes). Add about half the stock during stir frying just to keep everything sizzling. The remaining stock will be reserved for later.
Push the ingredients to one side of the pan or wok and crack the egg directly into the middle of your pan. Quickly scramble/stir fry the egg, then push the other ingredients back into place and mix with the egg.
Add the stir fry sauce in the cup and stir into meat mixture to incorporate well.
Reduce heat to medium-low. Simmer for approximately 2-3 minutes adding additional chicken stock as needed. While the stir fry is simmering, chop the basil.
Add the remaining chicken stock, green onions and basil. Stir well to incorporate. Reduce heat to low and taste test. If the dish seems too salt, add a little more lime juice. If it needs more salt, add a little fish sauce or Thai Golden Mountain sauce. If you want it spicier, add additional chopped or crushed red chilies.
Serve this Classic Thai Pork Stir Fry with Basil with Thai Jasmine rice.
*Thai Golden Mountain Sauce is often considered a "secret" ingredient in Thai cooking.
Tools for Stir Fry Cooking
Stir Fry Recipes and Essential Utensils
Stir Fry Recipes with the Chao Technique
Five Spiced Chicken Stir Fry
Prep Time: 30 minutes
Five spice powder is a combination of five different spices encompassing the five flavors of salty, sweet, bitter, pungent and sour. There are many variations, but most blends will use star anise, cloves, cinnamon, Sichuan pepper, and fennel seeds. The spices are not necessary used in equal quantities. Five spice powder is particularly popular in Chinese cuisine, however it is also used quite extensively in other Asian cuisines as well. The unique flavor adds a delicious and complex flavor to many types of dishes. Chinese five spice powder is available in most spice isles at your local supermarket and in Asian grocery and specialty stores.
This delicious stir fry recipe will certainly become a family favorite. It’s fast, easy, delicious and requires almost no clean-up.
1 pound chicken cut in bite-size pieces or strips
1 tsp five Spice powder
1 Tbsp dark sesame oil
1-1/2 Tbsp ginger root, peeled and minced
3 cloves garlic, minced
1 medium bell pepper, thinly sliced
3 cups fresh broccoli, chopped
1 zucchini, sliced approximately 1/4” thick
5 cups chicken broth
3 Tbsp soy sauce
1 Tbsp cornstarch
3 Bok Choy, thinly sliced
1 Tbsp sesame seeds
6 oz soba (Japanese Noodles)*
Cook Soba according to the directions on the package.
Mix the chicken broth, soy sauce and cornstarch together thoroughly in a bowl. Set aside.
Toss chicken in the five spice powder to season.
Heat oil in a wok or large skillet over medium high heat. Sauté the garlic and ginger just until it begins to turn a light brown, about one minute. Add the chicken and cook approximately 4 minutes until it is browned slightly. Add the broccoli and peppers, continue cooking one minute, add the zucchini and cook an additional 2 minutes or until the broccoli has turned a bright green.
Add the broth/soy sauce mixture to the chicken mixture in the wok. Add bok choy and allow the heat to wilt it. Toss with toasted sesame seeds and the soba noodles.
* Soba noodles are thin Japanese noodles made from buckwheat flour. Their thicker counterparts are called udon noodles. In Japan soba are served from street vendors to upscale restaurants and are a favorite food for many. They are often served chilled with a dipping sauce, or hot in a stir fry or soup.
Ingredients for Asian and Stir Fry Recipes
Asian Cooking and Stir Fry Recipes
Beef and Broccoli Stir Fry
Prep Time: 15 minutes
Cook Time: 10 minutes
Another fast and easy stir fry recipe that will soon become one of your weeknight, go-to recipes. This goes together quickly and dinner will be on the table in a matter of minutes.
3 Tbsp cornstarch, divided
1/2 cup water (plus a little more)
2 Tbsp water, divided
1/2 - 1 tsp garlic powder
1 lb boneless round or chuck steak, cut into thin 3 inch strips*
2 Tbsp vegetable oil, divided
1 small onion, cut into wedges
1/3 c soy sauce
2 Tbsp brown sugar
1 tsp ground ginger
Hot cooked rice for serving
In a small bowl combine soy sauce, brown sugar, ginger, 1 Tbsp corn starch and 1/2 cup water until smooth.
In a medium sized bowl, combine 2 Tbsp cornstarch, 2 Tbsp water and the garlic powder until it is smooth. Toss in beef to coat.
In a wok or large skillet over medium-high heat, add 1 Tbsp oil and stir fry the beef until it reaches the desired degree of doneness; remove from pan and keep warm.
Add remaining 1 Tbsp oil to hot wok or pan and stir fry the broccoli and onion. Add the beef back to pan and pour in the sauce mixture. Continue cooking and stirring for approximately 2 minutes.
Serve over hot rice.
* Partially freeze beef, about 30 minutes, to make slicing into strips much easier.The beef will thaw and cook quickly once you add it to your stirfry.
Stir Fry Recipes
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