Stir-Fry Ideas

I was asked about stir-fry recently.  Now I'm not a stir-fry expert, but I know some basics.  Like, almost any combination of vegetables works in a stir-fry. 

-Figure on 2 to 2 1/2 cups of cut, raw vegetables per serving.  And don't over cook the veggies, you still want a bit of a crunch.

-Serve the veggies over noodles or rice.

-If you like a bit of heat, Sriracha sauce is awesome.  A little bit goes a long way but I like the flavor it adds.

-If the recipe calls for tofu, you could use chicken or beef instead or nothing, which is often what we do. If you use tofu, the firmer the better in a stir-fry.  And we prefer it in tiny cubes but you can go larger if you like.

**These recipes only make 1-2 servings so adjust as needed.  These are good beginner recipes.

Assorted Vegetable Stir - Fry


Sauce Option 1 - Sweet and Sour Sauce

1 tablespoon soy sauce
1 tablespoon white vinegar
1 tablespoon ketchup
2 teaspoons sugar
1/4 cup water
1 teaspoon cornstarch

Sauce Option 2 - Tangy Sauce

1 tablespoon hoisin sauce
1 tablespoon white vinegar
1 tablespoon soy sauce
1/4 cup water
1 teaspoon cornstarch

Stir-Fry (you can mix the veggies up according to your taste)

2 teaspoons vegetable oil
1 clove garlic, minced
1 medium carrot diagonally sliced (about 1 cup)
1/2 bell pepper, seeded and chopped, or 12 snow peas
1/2 medium zucchini, diagonally sliced (about 1 cup)
1 tablespoon finely chopped scallion (optional)

1.  Choose one of the sauces and combine the sauce ingredients in a small bowl.

2.  Heat the oil in a medium skillet over medium-high heat.  Add the garlic and swirl it in the oil for a moment.  Add the carrot, bell pepper, and zucchini; stir and fry for 3 to 4 minutes.

3.  Stir the sauce and pour it over the vegetables; stir and simmer for about 30 seconds or until the sauce thickens and the vegetables become glazed.  Serve immediately.  Garnish with chopped scallion if you desire.


Broccoli, Carrot, and Cashew Stir-Fry

2 teaspoons vegetable oil
Dash of sesame oil
1 clover garlic, finely chopped
1 carrot, diagonally sliced (1 cup)
1 1/2 cups broccoli florets
1 tablespoon soy sauce
2 tablespoons chopped scallion (1 small)
2 tablespoons coarsely chopped cashews

1. Heat the oils in a medium skillet on medium-high heat.  Add the garlic and swirl it in the oil for 30 seconds; add the carrot, and broccoli.  Cook for about 3 minutes.  Add the soy sauce; stir and fry for about 30 seconds.

2. Serve immediately.  Garnish with the scallion and cashews.


Gingered Chinese Greens Stir-Fry

1/2 a block of firm tofu
2 cups packed shredded Chinese cabbage or bok choy (4 - 5 leaves)
2 teaspoons vegetable oil
1/2 teaspoon minced or grated gingeroot
1 to 2 teaspoons water
splash of chili oil (might be labeled red oil, hot oil or hot pepper oil)
1 tablespoon finely chopped fresh cilantro

Sauce

1 tablespoon soy sauce
3 tablespoon orange juice
1 tablespoon fresh lemon or lime juice
1 tablespoon water
1 teaspoon sugar
1/2 teaspoon cornstarch

1. Sandwich the tofu between 2 plates.  Top with a heavy book.  Let sit for 15 - 20 minutes.  Remove the weight and top cover and drain the water from the bottom plate.  The tofu is ready to use.  Cut the tofu into 1/4 inch cubes.

2. Wash and thinly slice the cabbage leaves and stems.  Heat oil in a medium skillet over medium-high heat.  Add ginger and cabbage.  Stir and fry for about 2 minutes.  Add water; cover and cook over medium heat until cabbage is soft, about 2 to 3 minutes.

3. In a small bowl, combine the sauce ingredients.  Add the tofu and sauce to the skillet and gently stir until the sauce thickens, about 2 minues.  Serve immediately; splash with hot chili oil and cilantro.

*If you don't have chili oil, you can use Tabasco or another hot sauce instead.


Tofu Cabbage Stir-Fry

1/3 block firm tofu
2 teaspoons toasted sesame oil or vegetable oil
1 large clove garlic, minced
1 hot pepper, finely chopped
1 teaspoon minced fresh ginger
2 cups shredded green or red cabbage (about 1/4 small head)
1 teaspoon sesame seeds, toasted

1. Sandwich the tofu between two plates.  Top with a heavy book.  Let sit for about 20 minutes.  Remove from the weight and drain water from the bottom plate.  The tofu is now ready to use.  Cut the tofu into 1/4 inch cubes.

2. Heat 1 teaspoon of the oil in a medium skillet over medium-high heat.  Add the tofu and cook until lightly browned, 3 to 4 minutes.  Add the garlic, hot pepper and ginger; saute 1 minute longer.  Remove the tofu from the skillet and set aside.

3.  Re-oil the skillet with the remaining oil, and cook the cabbage over medium-high heat until soft, 3 to 5 minutes.  Add the tofu.  Remove the skillet from the heat.  Season with the salt and pepper or a splash of soy sauce.  Serve when everything is hot.  Sprinkle with sesame seeds.