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Stir Fry Variations

(100)
  • 4 servings
    Yield
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From the Food Network magazine, this guide lets you design your favorite stir-fry by picking a protein, a marinade, a combination of vegetables and a choice of 5 different sauces.

Ingredients

Protein choices can include:
¾ lb. thinly sliced flank steak
¾ lb. thinly sliced pork tenderloin
¾ lb. medium or large shrimp, peeled and deveined
¾ lb. skinless, boneless chicken breasts or thighs, thinly sliced against the grain
12 oz. pkg. extra-firm silken tofu, cubed.
If a marinade is desired, whisk:
1 egg white
1 Tbsp. Chinese rice wine or dry sherry
1 Tbsp. cornstarch.
Toss with your protein and refrigerate 1 hour.
Veggie choices can include 3 c. of any of the following in any combination:
sliced carrots, celery, bell peppers (any color), onions or shallots, leeks, bok choy or cabbage, asparagus; 1" scallion pieces, quartered mushroom caps, whole snow peas, quartered plum tomatoes.
Below are 5 different sauces that can be used.
Clear Sauce:
Mix ¾ c. chicken broth, 1 Tbsp. cornstarch, 2 Tbsp. Chinese rice wine or dry sherry, ½ tsp. sesame oil, 1 tsp. salt and ½ tsp. sugar.
Sweet-and-Sour Sauce:
Mix ¾ c. chicken broth, 2 tsp. cornstarch, ¼ c. ketchup, 2 tsp. soy sauce, 3 Tbsp. rice wine vinegar, ¼ c. sugar, ½ tsp. salt and 1 tsp. sesame oil.
Brown Sauce:
Mix ½ c. chicken broth, 1 Tbsp. cornstarch, 1 %bsp. soy sauce, 1 Tbsp. hoisin sauce and 1 Tbsp. Chinese rice wine or dry sherry.
Oyster Sauce:
Mix ¾ c. chicken broth, 1 Tbsp. cornstarch, 1 Tbsp. Chinese rice wine or dry sherry, 1 Tbsp. soy sauce, 3 Tbsp. oyster sauce and 2 tsp. sesame oil.
Spicy Sauce:
Mix ¾ c. chicken broth, 1 Tbsp. cornstarch, 2 Tbsp. each soy sauce, rice vinegar and Chinese rice wine or dry sherry, ½ tsp. sesame oil, 1 Tbsp. sugar and 2 tsp. Asian chili sauce.

Nutrition Facts

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