Stir Fry
I recently realized that while I often make stir fry, I didn’t have a recipe written down so I thought I would write it out and add it to Dad’s Cookin’. It takes some prep time, but it’s quick to cook and very tasty.
You can use a wide variety of ingredients, so this recipe will be a rough guideline with a lot of options and variables. If you want to use a large variety of veggies, than also remember to use more meat to keep that ratio in line.
A wok, with wok utensils will work the best, but you could also do this in a deep fry pan.
Stir Fry
Ingredients
- 1-2 # of meat – beef pork or chicken options. For the best flavor and cost I prefer sirloin steak, pork shoulder steak, or boneless chicken thighs. This is also a good way to use leftover meats. I usually marinate the meat ahead of time in soy or teriyaki sauce.
- 2-3 Tbsp oil – peanut oil is very good for this.
- 1/2 onion chopped coarsely
- 1 bell pepper chopped coarsely
- 1-2 carrots sliced coarsely
- 1-2 celery stalks sliced coarsely
- 2-3 cloves garlic minced
- Other fresh veggies are good – broccoli cabbage, green beans, etc. Cut into bite sized pieces.
- Canned oriental veggies add flavor and texture – such as water chestnuts baby corn, bean sprouts, etc.
- Seasonings – Oriental 5 spice curry powder, cracked pepper, ginger, etc. You probably won’t need salt because of the soy sauce.
- Sauces – soy sauce for sure but there are a variety of other oriental sauces you can use such as hoisin, plum, fish, sriracha, and teriyaki. A couple drops of sesame seed oil adds an authentic touch.
- Corn starch can be used as a thickener when needed.
- Serve over cooked rice
Instructions
- Cut the meat into strips or bite size chunks. If the meat is raw, you will cook this first. If the meat is cooked leftovers, you will add this last.
- Cut up the veggies – coarsely chop the aromatics, and keep the other pieces bite sized; think of pieces you can pick up with chop-sticks.
- Preheat your wok with high heat, and add 2-3 Tbsp of oil when hot.
- If the meat is raw, cook this first. Fry the meat in batches, turning it it frequently with a spatula until it is browned and firm. Remove from the wok.
- Fry the aromatic veggies (onion, pepper, carrot & celery) until soft. Add the garlic towards the end so that it doesn’t burn.
- Season to taste with oriental 5 spice, curry powder, and cracked pepper (start with 1 tsp, 1 tsp, and 1/2 tsp respectively).
- Turn the heat down to medium or medium low.
- Add the meat back to the wok, along with the rest of the veggies.
- Add 1/4 cup of soy sauce or any other sauces you would like to use. If you would like a thicker sauce, stir 1-2 Tbsp of corn starch into the sauce before adding.
- Stir and cover with a lid to heat through.
- Taste and adjust seasonings.
- Serve over white rice or fried rice.