You won't believe how fast this stir fry recipe comes together! (2024)

FAQs

What are the 3 rules of stir frying? ›

The first is to cook your protein and your vegetable separately, and combine them only after both are fully cooked. A second rule of thumb for stir-frying: Choose one vegetable per stir-fry. Finally, always remember to add liquid only after everything is more or less finished cooking.

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Stir-fry onions first, then add hard vegetables such as carrot and broccoli. Quick-cooking vegetables, such as snow peas, leafy greens and bean sprouts, should be added towards the end of cooking. If using vegies that have a combination of both textures, such as gai laan, add the stems first and the leaves later.

A great stir-fry typically consists of four important components: protein, vegetables, aromatics, and sauce. Standard stir-fry starts with one pound of protein and two pounds of vegetables, and a basic stir-fry sauce (recipe below). You can add aromatics or herbs to change the flavor profile of your dish.

So many different oils, the good news is you can stick with what you know – canola is great! The best oils for stir frys are the oils with the higher smoke points. These tend to be the “thinner” oils such as peanut, grapeseed or canola.

Stir Fry Tips and Variations

While I usually make quick vegetable stir fry with avocado oil, you can also use grape seed oil, olive oil or even ghee. Regular butter has too many fat solids and will smoke and burn. If you don't have green onions, substitute half a yellow, white or red onion.

The main ingredients to a stir-fry are: Proteins – chicken, beef, pork, seafood, tofu, tempeh, seitan. Aromatics – garlic, green onions, shallots, ginger.

Meat first, then vegetables – If you want meat or seafood in your stir fry, cook it first then scoop it out onto a separate plate before cooking the vegetables. You'll add the meat back in at the end. 5. Don't crowd the pan – If you have too much in your pan, the vegetables will steam instead of staying crisp.

How do you make stir-fry taste like a restaurant? ›

Aromatic ingredients like garlic, ginger, green onions, chilies and spices. These ingredients are typically added to the oil first to infuse it with flavor. You won't need much; a few teaspoons to a tablespoon of total aromatic ingredients per person adds a serious amount of flavor.

Meat first, then vegetables – If you want meat or seafood in your stir fry, cook it first then scoop it out onto a separate plate before cooking the vegetables. You'll add the meat back in at the end. 5. Don't crowd the pan – If you have too much in your pan, the vegetables will steam instead of staying crisp.

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Once the meat is done cooking, add the vegetables to the pan. If you are using fresh vegetables, you will need to stir them around for 4-5 minutes so they start cooking before you add your sauce. When they are starting to feel tender, but still have a lot of bite to them, add the sauce.

Dry foods thoroughly before frying, otherwise they will splatter and cause burns. Keep your oil level at half-full - topping up with fresh, clean oil daily improves the frying life of the oil. Never overload the fryer with food as the temperature is drastically reduced and food will become soggy and greasy.