MHS: This recipe was part of the Culinary Arts course (Spring 2012)
Stir Fry Ingredients
A variety of vegetables, meats, or tofu (or other soy protein) can be used in a stir fry. Beef, pork and chicken are all common, as are seafood and tofu.
Almost any vegetable can be prepared using a stir-fry method, but common vegetables in Asian stir fry include: onion, carrot, broccoli, peppers, various mushrooms, green beans, corn, bean sprouts, celery, bamboo shoots, water chestnuts, eggplant, bok choy, varieties of squash, snow peas, and sugar snap peas.
Stir Fry Directions
1) Start by preparing and cutting all the vegetables and measuring your ingredients so that they are ready to go. Once you begin stir-frying, it goes very quickly.
2) If you are cooking meat, it should be pre-cooked.
3) Determine which of your ingredients (meat and vegetables) need the most time to cook and should be added to the stir fry first. Stir fry vegetables should be cooked until crisp-tender, somewhere between 2-5 minutes. Tougher, denser vegetables (like carrots) will take longer than more delicate and tender ones (like snow peas).
4) In a wok or large skillet, heat about 2 Tbls oil (vegetable oil or sesame oil) over high heat until almost smoking.
5) Add the vegetables that need the longest to cook first followed, sequentially, by those that require less time. Continually stir or agitate the wok or skillet so vegetables cook evenly and don’t scorch, stopping only for a few seconds to add the next ingredient.
6) If serving stir fry alone, a thin sauce can be added during the final minute or two of cooking; if desired, a lid can be placed on the wok or skillet to briefly steam the vegetables with the sauce.
If serving stir fry over rice or noodles, a thicker sauce may be desired to coat and add flavor the rice or noodles as well. Sauce can be thickened with a little extra corn starch.
7) Serve immediately.
- 2 tablespoons corn starch
- 3 tablespoons brown sugar
- 1/8 teaspoon cayenne
- 1/2 cup corn syrup
- 1/2 cup soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon minced fresh ginger
- 2 teaspoons minced garlic
- Stir corn starch, brown sugar and crushed red pepper together in a small saucepan OR 1-quart microwaveable dish. Add remaining ingredients; stir well.
- Cook over medium heat, stirring occasionally. Heat until mixture boils for 1 full minute. Cook and stir an additional 1 to 2 minutes, or until thickened to a syrup-like consistency.
- Drizzle over your favorite stir-fry just before serving.
Also delicious as a glaze for grilled meats. Store covered in refrigerator for up to 2 weeks.