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.
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.
