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Stir Fry Variations PRINT
- YIELD: 4 servings
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. | |
Directions
Drain the marinade from the protein and gather all the elements by the stove.
Heat 1/4 inch peanut or vegetable oil in a wok or skillet over medium heat. Add the protein; slowly stir until almost opaque, 30 seconds to 1 minute (for tofu, brown on both sides, do not stir). Transfer to a plate; discard the oil and wipe out the pan.
Heat the pan over high heat 1 to 2 minutes. Add 2 Tbsp. oil, then 2 cloves minced garlic (or 4 cloves if using Spicy Sauce), 1-2 Tbsp. minced ginger, 2 minced scallions and a pinch each of salt and sugar; stir fry about 30 seconds. Add the vegetables, starting with the ones that take the longest to cook; stir fry until crisp-tender.
Add the protein and sauce and stir until the sauce is thick and the vegetables and protein are cooked through, about 3 minutes. Thin with chicken broth if needed.
Garnish with sliced scallions, peanuts, sesame seeds, sliced jalapenos and/or cilantro. Serve with rice.
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