The 50 Best Stir-Fry Recipes: Tasty, fresh, and easy to make!
By Adams Media
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The 50 Best Stir-Fry Recipes - Adams Media
The 50 Best
Stir-Fry Recipes
Tasty, fresh, and easy to make!
Adams Media, an imprint of Simon & Schuster, Inc.
Avon, Massachusetts
Contents
Introduction
Basic Stir-Fry Sauce
Orange Sauce
Sesame Sauce
Oyster-Flavored Brown Sauce
Fajita Marinade
Sesame Stir-Fried Chicken
Sweet and Sour Chicken
Thai-Style Basil Chicken
Chicken Fajitas
Asparagus Chicken
Beef with Broccoli
Sizzling Beef with Teriyaki Sauce
Beef in Black Bean Sauce
Spicy Beef Short Ribs
Sloppy Joes
Stir-Fried Fish
Shrimp in Black Bean Sauce
Spicy Shrimp with Peanuts
Salt and Pepper Shrimp
Scallops Marsala
Spicy Ham and Pepper Omelet
Easy Mu Shu Pork
Orange Pork Chops
Pineapple Pork and Pepper Stir-Fry
Pork and Apples
Vegetarian Pad Thai
Lo Mein for Two
Shanghai Noodles
Sesame Pasta and Scallops
Quick Chicken Cacciatore
Basic Fried Rice
Shrimp Fried Rice
Beefed-Up Rice Stir-Fry
Mushroom Risotto
Arroz con Pollo
Sesame Tofu with Vegetables
Spicy Tofu and Spinach
Twice-Fried Tofu with Stir-Fry Sauce
Simple Japanese Tofu Stir-Fry
Veggie Fajitas
Vegetarian Jambalaya
Stir-Fried Bok Choy
Broccoli in Ginger Sauce
Thai-Style Vegetables
Glazed Carrots
Mu Shu Tofu
Beef Lettuce Wraps
Beef with Orange Peel
Pad Thai with Chicken
Kung Pao Chicken
Also Available
Copyright Page
Introduction
Unlike some fads that have come and gone, stir-frying has proven it has staying power. Besides being a healthy cooking method, it’s so quick! In today’s fast-paced society, many families find it difficult to fit dinnertime into their hectic schedules, let alone spend hours preparing a meal. A stir-fry can make its way from stovetop to dinner table in as little as fifteen minutes.
Once you’ve tried a few dishes, you’ll quickly find yourself falling into a rhythm — marinating the meat, cutting and preparing the vegetables, then combining ingredients for a sauce. The total time for preparing dinner will nearly always be under thirty minutes.
The short cooking time means that vegetables retain more of their nutrients than they do when prepared using longer cooking methods. Furthermore, the amount of oil listed in the recipes is a guideline only — you may find you’ll need even less. A properly seasoned carbon-steel wok develops its own nonstick coating after just a few uses, so you use less oil.
Stir-frying is a great choice for vegetarians or anyone wanting to prepare a vegetarian meal. Studies show that the boundary between strict vegetarians and nonvegetarians is dissolving — even people who wouldn’t classify themselves as vegetarians are choosing to incorporate one or two vegetarian dishes into their diet each week. Stir-frying makes this easy. Often it’s just a matter of replacing the meat with tofu and adding it to the pan near the final stages of cooking.
Here are fifty quick, easy, and delicious stir-fry dishes. In this collection, you’ll find recipes for your favorite Asian take-out specialties, like Pad Thai, Salt and Pepper Shrimp, and Lo Mein. But stir-frying isn’t just for Asian dishes — you can use the same techniques for a variety of dishes, like fajitas, risotto, and even Chicken Cacciatore.
Stir-frying is one of the simplest cooking techniques to learn — so get out your chef’s knife and your wok (or skillet) and get started!
Basic Stir-Fry Sauce
If you like a thicker sauce, add 1 teaspoon cornstarch dissolved in 4 teaspoons water. Add the cornstarch and water mixture directly into the sauce in the wok or skillet, stirring quickly to thicken. This sauce is best when added at the end of cooking.
Yields ¹⁄2 cup
Ingredients
3 tablespoons soy sauce
3 tablespoons water
1 tablespoon oyster sauce
2 teaspoons red wine vinegar
2 teaspoons granulated sugar
¹⁄4 teaspoon garlic salt
Combine the ingredients in a small bowl. Use as called for in a recipe, or store in a sealed container in the refrigerator until ready to use. (Use the sauce within 3 to 4 days.)
What’s in a Bowl?
When marinating food, the last thing you want is a chemical reaction between the material of the bowl and the acid in the marinade. Not only will the reaction wreak havoc with the marinade, but it can damage the bowl. For best results, use a container made of glass, ceramic, stainless steel, or plastic when marinating food. Never use an aluminum bowl.
Orange Sauce
A bright, sweet sauce such as this pairs nicely with such proteins as chicken and fish. If you want to pull back on the sweetness, you can always reduce or eliminate the sugar, but expect a thinner sauce if you do that.
Yields ²⁄3 cup
Ingredients
6 tablespoons orange juice
2 tablespoons water
1 tablespoon rice vinegar