How to Stir-Fry

One of my favorite meals has always been a quick stir-fry. When I was home alone for an evening or even when I needed a quick lunch throwing together one of these was my go to. Mine never turn out the same because I don’t ever think to write down how much I used of what. This recipe is the most accurate that I have shared, but still make it yours. Many people don’t realize how simple it is to make a “Chinese” dish at home. A little note here; I say Chinese when I make pretty much anything that is Asianish, meaning it has soy sauce, ginger and rice wine vinegar in it. Now I know that is not technically correct naming, but many times recipes like this don’t fall into a specific category.

Stir-Frying is defined as frying rapidly over high heat while stirring briskly. It is the Chinese version of the French’s sauteeing, typically done in a wok over high heat. If you don’t have a wok though that is ok, but if this becomes a common method of cooking for you I recommend that you get a good quality one as it does help when cooking.

First, let’s talk about what you need to have ready before you start this process.

Materials and Ingredients for Stir-Fry

A wok or a large saute pan with high sides. Also, if you use a grease splatter shield it is good to have at hand.

Your sauce, mixed and ready to go. The link above has my general recipe. This time, I added some teriyaki sauce in as well.

2-4 cups of cooked brown rice. You could use a regular long grain rice as well.

Meat. I typically use chicken, but any meat is good. You want to cut in a small to medium dice so that it will cook quickly and evenly.

Other ingredients you can add: vegetables such as carrots, onions, broccoli, water chestnuts, green onions, bell peppers, sugar snap peas, etc. A couple fried eggs, anything really

Steps for Stir-Fry

Heat 2-4 tablespoons oil in your skillet. You want your oil to be hot and the meat to sizzle when it goes in. This will prevent meat and vegetables soaking up too much oil and becoming soggy or sticking to the pan.
If you are using vegetables add in the ones that need longer to cook ( onions, carrots, bell peppers).
Once those veggies are starting to soften add in meat and other veggies.
Cook, stirring and keeping everything moving, until meat has started to brown and veggies are tender.

5. Add in your sauce. Stir to coat everything in the sauce then let it and reduce for about 3-4 minutes.

6. Add rice and stir. I like to try and lightly fry the rice to get an extra texture in there.

7. If you want to throw in some peanuts and green onion slices to add some extra flavor pops.

Stir-Frying is really not too difficult just make sure you have the oil hot before you add anything, keep your meat moving to let it cook evenly, serve immediately, make sure your sauce is flavorful and ready before you start. The whole process doesn’t take very long.

Let’s Talk, I would love to hear from you.

Have you made a stir-fry before?

What kind of sauce do you like?