My husband found an article a few months ago that did a really good job of explaining how to put a stir fry together. The article was written like a recipe, but rather than giving a list of ingredients, it explained more about how to prepare ingredients you like and how to best cook it up into a stir fry. So in this post I will try to explain in as few steps as possible how to prepare a fantastic stir fry for two people! ...And the best part is that you can use all of your favorite ingredients (or just use what is currently in your refrigerator)!
To make a stir fry for 2 people you will need the following ingredients.
Protein:
- 1 Tbs OIL
- About 10 oz. of a PROTEIN, cubed or cut into thin strips. Here are some suggestions:
- CHICKEN (breast or thighs)
- RED MEAT (tenderloin, sirloin, skirt or flank steak, etc.)
- SHRIMP
- SCALLOPS
- TOFU
Aromatics:
- You don't have to use all of these, they are just suggested proportions if you choose to use them. (I left out the ginger.)
- 1 Tbs (5-6 cloves) GARLIC, minced
- 1 medium ONION, sliced into strips
- 1 Tbs GINGER, minced
Produce:
- 1-2 Tbs OIL
- 2-3 different types of VEGETABLES totaling about 3 cups in volume. (I bought a few things especially for this stir fry and used a few things that I just has leftover in my fridge. I ended up using 1 head of broccoli, 2 carrots, 1 can of bean sprouts, 1/2 a green pepper, and 3 green onions.) Here are some produce suggestions:
- BROCCOLI
- CARROTS
- BEAN SPROUTS
- GREEN PEPPERS
- MUSHROOMS
- SNOW PEAS
- WATER CHESTNUTS
- BABY CORN
- BAMBOO SHOOTS
- GREEN ONIONS
- The options are endless!!!
Sauce:
- Choose one of the following SAUCES. I used the Soy-Sesame Sauce in the pictures, but all of the sauces are delicious! You could even skip making a sauce and just use about 1/4 cup of soy sauce if you prefer that!
- Lemon Sauce
- 1/4 cup LEMON JUICE
- 1/4 cup CHICKEN BROTH
- 1 Tbs SOY SAUCE
- 2 Tbs SUGAR
- 2 tsp CORNSTARCH
- Sweet & Sour Sauce
- 1/4 cup CHICKEN BROTH
- 2 Tbs SOY SAUCE
- 2 Tbs CIDER, BALSAMIC, or RICE WINE VINEGAR
- 1 Tbs BROWN SUGAR
- 1/2 tsp RED PEPPER FLAKES
- 2 tsp CORNSTARCH
- Soy-Sesame Sauce
- 1/4 cup CHICKEN BROTH
- 1/4 cup SOY SAUCE
- 2 tsp RICE WINE VINEGAR
- 2 tsp SESAME OIL
- 1/2 tsp RED PEPPER FLAKES
- 1 tsp SUGAR
- 2 tsp CORNSTARCH
The most important thing I have found with making a stir fry is to chop all of the ingredients and mix up the sauce before you start cooking anything. Once all of the ingredients are prepared, the cooking part goes pretty fast. If you wait and chop as you go the veggies will probably be over-cooked by the end (although that would not be the end of the world).
So, step 1, chop your protein and all of your veggies into bite sized pieces.
Next, mix up the sauce! In a small bowl stir together all of the ingredients in the sauce of your choice (I used the soy-sesame sauce). Then set it aside for later.
When you are ready to start cooking heat a
large skillet over
high heat and then give it a
few minutes to get good and hot. (If you use a cast iron skillet it will take longer to heat up than if you use a nonstick skillet. Cooking over high heat is one of the most important things when stir frying.)
Once the pan is hot, pour about a tablespoon of oil into the pan and give it a few second to heat up. When the oil is hot, add the protein. (I used a chicken breast.) Cook the protein for
2-3 minutes, or until the protein is cooked through.
Once cooked, take the protein out of the pan and set it aside in
small bowl.
With the heat still on high, add 1-2 tablespoons of oil to the pan. When the oil is hot add the aromatics and cook them for
1-2 minutes until the onion starts to get translucent around the edges.
Next, add the vegetable that you think will take the longest to cook (In my case it was the carrots and green onion). If you aren't sure, or if you think they will all take about the same time then just pick one!
Cook the first round of vegetables for about
2 minutes. (The vegetables will continue to cook as you add more and more vegetables into the pan so don't worry about getting them cooked all the way yet!)
Then add the next round of vegetables and cook for another
1-2 minutes.
Adding the vegetables to the skillet in rounds helps the pan to remain hot and cook consistently high. When you add a bunch of things to the skillet at once that are cool or room temperature it brings down the temperature of the pan.
If you haven't added all of your vegetables at this point, add the rest of them now! Cook for
1 minute.
Next, add your protein back into the skillet and pour your sauce over the stir fry. Cook for another
1-2 minutes or until the sauce has thicken and all of the vegetables are tender and coated in sauce.
Yummm!
Remove from the heat, serve over rice, and enjoy!
Stir Fry
Ingredients:
To make a stir fry for 2 people you will need the following ingredients.
Protein:
- 1 Tbs OIL
- About 10 oz. of a PROTEIN, cubed or cut into thin strips
- CHICKEN (breast or thighs)
- RED MEAT (tenderloin, sirloin, skirt or flank steak, etc.)
- SHRIMP
- SCALLOPS
- TOFU
Aromatics:
- You don't have to use all of these, they are just suggested proportions if you choose to use them. (I left out the ginger.)
- 1 Tbs (5-6 cloves) GARLIC, minced
- 1 medium ONION, sliced into strips
- 1 Tbs GINGER, minced
Produce:
- 1-2 Tbs OIL
- 2-3 different types of VEGETABLES totaling 3-4 cups in volume. (I bought a few things especially for this stir fry and used a few things that I just has leftover in my fridge. I ended up using 1 head of broccoli, 2 carrots, 1 can of bean sprouts, 1/2 a green pepper, and 3 green onions.) Here are some produce suggestions:
- BROCCOLI
- CARROTS
- BEAN SPROUTS
- GREEN PEPPERS
- MUSHROOMS
- SNOW PEAS
- WATER CHESTNUTS
- BABY CORN
- BAMBOO SHOOTS
- GREEN ONIONS
- The options are endless!!!
Sauce:
- Choose one of the following SAUCES. I used the Soy-Sesame Sauce in the pictures, but all of the sauces are delicious! You could even skip making a sauce and just mix about 1/4 cup of soy sauce with 2 tsp of corn starch if you prefer that!
- Lemon Sauce
- 1/4 cup LEMON JUICE
- 1/4 cup CHICKEN BROTH
- 1 Tbs SOY SAUCE
- 2 Tbs SUGAR
- 2 tsp CORNSTARCH
- Sweet & Sour Sauce
- 1/4 cup CHICKEN BROTH
- 2 Tbs SOY SAUCE
- 2 Tbs CIDER, BALSAMIC, or RICE WINE VINEGAR
- 1 Tbs BROWN SUGAR
- 1/2 tsp RED PEPPER FLAKES
- 2 tsp CORNSTARCH
- Soy-Sesame Sauce
- 1/4 cup CHICKEN BROTH
- 1/4 cup SOY SAUCE
- 2 tsp RICE WINE VINEGAR
- 2 tsp SESAME OIL
- 1/2 tsp RED PEPPER FLAKES
- 1 tsp SUGAR
- 2 tsp CORNSTARCH
Directions:
- Chop your protein and all of your veggies into bite sized pieces.
- The most important thing I have found with making a stir fry is to chop all of the ingredients and mix up the sauce before you start cooking anything. Once all of the ingredients are prepared the cooking part goes pretty fast. If you wait and chop as you go the veggies will probably be over-cooked by the end (although that would not be the end of the world).
- In a small bowl mix together all of the ingredients in the sauce of your choice. Then set it aside for later.
- When you are ready to start cooking heat a large skillet over high heat and then give it a few minutes to get good and hot.
- If you use a cast iron skillet it will take longer to heat up than if you use a nonstick skillet.
- Cooking over high heat is one of the most important things when stir frying.
- Once the pan is hot, pour about a tablespoon of oil into the pan and give it a few second to heat up. When the oil is hot, add the protein. Cook the protein for 2-3 minutes, or until the protein is cooked through. Once cooked, take the protein out of the pan and set it aside in small bowl.
- With the heat still on high, add 1-2 tablespoons of oil to the pan. When the oil is hot add the aromatics and cook them for 1-2 minutes until the onion starts to get translucent around the edges.
- Next, add the vegetable that you think will take the longest to cook. (If you aren't sure, or if you think they will all take about the same time then just pick one!) Cook the first round of vegetables for about 2 minutes.
- Adding the vegetables to the skillet in rounds helps the pan to remain hot and cook consistently high. When you add a bunch of things to the skillet at once that are cool or room temperature it brings down the temperature of the pan.
- Then add the next round of vegetables and cook for another 1-2 minutes.
- If you haven't added all of your vegetables at this point, add the rest of them now! Cook for 1 more minute.
- Next, add your protein back into the skillet and then pour your sauce over the stir fry. Cook for another 1-2 minutes or until the sauce has thicken and all of the vegetables are tender and coated in sauce.
- Remove from the heat, serve over rice, and enjoy!
My husband found this recipe for how to stir fry on the following website:
http://allrecipes.com/howto/super-easy-stir-fry/
