Recipes tagged with « Stir-Fry »
Beef Lo Mein Remix
A savory beef lo mein tossed with a tangy ginger-lime sauce. Uses ground beef swapped for thin flank steak strips. Broccoli takes the place of bok choy for a crisp bite. Ginger adds a lively kick along with sriracha. Cornstarch thickens sauce slightly, keeping noodles slick and glossy. Noodles boiled till al dente, then stir-fried with garlic and mixed veggies. Sauce added last, heated until it clings just right. Topped with scallions and toasted sesame seeds. Simple adjustments bring fresh dimension while keeping to quick, well-timed wok steps. Flexible, forgiving method for busy home cooks. Serves 4.
Ground Pork Stir Fry with Broccoli
Ground pork cooked with aromatics and crisp-tender broccoli tossed in a tangy soy-ginger sauce thickened with cornstarch. Balanced seasoning, a hint of white pepper heat, and a touch of vinegar for brightness. Simple, quick, and endlessly adaptable for weeknight dinners. Swapped shallots for green onions and white pepper for black pepper. Added mushrooms for earthiness. Sauce tweaked with less sugar and a splash of rice vinegar. Visual cues guide through each stage. Crisp vegetables with charred spots. Meat browned but juicy. Sauce thickened until glossy and clingy. Perfect over rice or noodles.
Cashew Chicken Stir-Fry Remix
Marinated diced chicken seared to golden, tossed with a colorful mix of crunchy veggies. Toasted nuts thrown in last for sharp contrast. A mix of soy and tamari for salty depth, oregano swapped for fresh basil to brighten. Cornstarch slurry thickens the simmering sauce, garlic replaced with ginger-garlic paste for punch. Edamame and bell pepper swapped with snap peas and baby corn to keep things fresh. Precision in timing, texture, and flavor layering avoid mush and blandness. Quick meal built on solid fundamentals any cook can trust.
Ginger Chicken Fried Rice
Stir-fried chicken cubes glazed in a gingery honey-soy sauce tossed with browned shiitake mushrooms, cooked quinoa, crunchy bean sprouts, and scallions. Finished with toasted sesame seeds. A riff on traditional fried rice swapping brown rice for nutty quinoa, shiitake for earthier depth, and a splash of chili oil for heat. Quick, balanced, flavorful, gluten-adapted option without nuts or dairy.
Chicken Papaya Stir-Fry
Quick sear on chicken strips with chili paste, followed by sauté of onion and bell pepper. Add fresh ginger, minced garlic, diced green papaya and a citrus-soy-fish sauce blend. Simmer to reduce liquid, then fold in baby spinach off heat. Serve over turmeric-scented rice. Bold, bright, spicy, and slightly sweet. Technique relies on hot pan, layering flavors, and timing the spinach to preserve color and texture.
Sesame Shrimp Stir-Fry
Quick sautéed shrimp with crisp snow peas, ginger, and a tangy hoisin-rice vinegar-soy sauce blend. Uses grapeseed oil and tamari for a slightly different flavor profile. The sauce balances acidity, umami, and a touch of heat from fresh chili. Serves 4. Ready in about 30 minutes. Tossed with green onion whites first, sprinkled with tops at the end. Keeps shrimp juices juicy, sears them fast to stay tender. Sesame seeds toasted separately for nuttiness. Great over jasmine or brown rice.