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Stir Fry

Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4

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.