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    Stir Fry Variations

    5040
    Stir Fry Variations

    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.

    • Prep Time

      minutes

    • Cook Time

      minutes

    • Servings

      servings


    Ingredients

    • Unlock Grocery List!
    • 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.


    Nutrition

    More recipes by Grandma F.

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