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Your stir fry recipes

I want them. I want them all. If you have a stir-fry recipe you love, please post it. I don't care what's in it. It doesn't have to be considered traditional. We joined a CSA this spring, which means LOTS of vegetables of all types will be arriving shortly. Vegetables good. All types of protein welcome; we are not vegetarians, just trying to eat healthy and love it at the same time. Thank you!

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  1. honestly, the best thing i've found is to just take every single thing in your cabinet that is typically used in asian cooking and mix it together into a sauce you add toward the end of the stir fry. in my cabinets this consists of: soy sauce/braggs, dried lemongrass,powdered ginger, a little honey or other sweetener, toasted sesame oil, maybe some ponzu sauce or hoisin sauce, a dash of mirin and a drizzle of sriracha at the end along with some thin sliced scallions....i'm sure i'm forgetting something but you get the idea. start the stir fry with minced garlic, fresh ginger, onions and fry before adding your other veg. if you want a thicker sauce, push the food you've been stirfrying off to the side in the wok, then add the sauce along with a little cornstarch and whisk together before mixing it up with the rest of the ingredients. a heaping spoonful of peanut butter is also nice instead of the cornstarch for something different and as a thickener, just make sure you have enough of the other ingredients to thin it out. it's different every time but always delish. i like to fry the veggies in peanut oil.

    as for the actual food....with this type of stir fry, you could really do most veg and any type of protein. my basics are broccoli, shiitake mushrooms, snow peas and red peppers (along with the onion and scallions and garlic...but those are seasonings really), sometimes carrots or spinach or kale or bok choy or chinese broccoli.... i'm a vegetarian and i don't eat soy but i used to do it with fried squares of tofu. but like i said, something like this, you could do anything, i'm sure it would be great with chicken or beef or whatever (maybe not fish, but probably fine with shrimp...i don't know...). the only thing i wouldn't put in it would be starchy veg (potatoes etc) or tomatoes, although potatoes are good in the peanut version (reminiscent of mussaman curry).

    edit for stir fry trick: obviously add your veg in the order they need to be cooked (broccoli cooks much longer than peppers) but if you find they're still too crunchy for your liking (like if your broccoli still isn't a bright green but your onions are browning too much), before you add the sauce, add a tablespoon or two of water to the pot, cover for a minute, then take the cover off and let any remaining water steam off before doing your sauce. the veg will steam in the pot.

    1 Reply
    1. re: snickerus

      I make beef and broccoli from the Pei Mei's Chinese cookbook. Most of the receipes are stir fry.

    2. One of our favorites from epicurious, Spicy Pork and Cashew Stir Fry with Snap Peas and Red Bell Pepper:

      http://www.epicurious.com/recipes/foo...

      1. I'm sure I'm inviting a lot of grief for this...but I can take it! When I don't feel like making my own asian marinade ie chopping garlic, grating ginger, etc. I find that Soy Vey is the closest I come to homemade.
        There are several different varieties, the original is my favorite.
        It's a semi-sweet sauce with sesame seeds in it, lots of garlic and ginger.
        you can find it in your regular grocery store. It is in a glass bottle with a blue and white label. If they don't have it, ask, they will probably order it for you as it is a large brand.

        I marinate my protein (chicken, steak, shrimp, or tofu) before hand in the sauce. cook the protein in a wok, add the veggies to cook (detailed directions from snicker above will help immensly), adding more Soy Vey at the end to flavor.

        It's easy and delicious.

        2 Replies
        1. re: kmills9408

          no grief here kmills9408, my 'fridge has all the Soy Vey varieties inside, quick, easy and good.

          1. re: Tee

            agreed.... I love this stuff. Great flavor, all natural ingredients & preservative free. I use the Soy Vay Veri Teriyaki as a marinade for flank steak and pork tenderloin, let sit overnight and then grill.... fantastic!

        2. I recently tried a recipe for Garden Vegtetable Stir-fry with Tofu and Brown Rice in the August 2000 issue of Cooking Light. It is on this website
          http://find.myrecipes.com/recipes/rec...
          I make it with brocolli instead of zucchini due to the winter prices of zukes and I haven't added the cilantro. We don't eat tofu so I just skip that ingredient. Oyster sauce is key to the success of this dish but you can use whatever vegetables you want altho my family loves the sliced water chestnuts. Since I don't have a wok and frequently overcook some of the vegetables in stir-fries, I put vegetables into the serving bowl as they are cooked and then put the whole batch back in the pan when the sauce is added. This recipe makes a large amount.
          I recently started experimenting with noodle dishes and several years worth of Cooking Light asian recipes. Glass noodle vegetable salad uses romaine but I use napa cabbage. You might want veggie salad recipes as well as stir fries. Eventually this winter is going to end and hot weather will be back. Glass noodle salad is going to be on my summer menu, too and will use up leftover chicken .

          1 Reply
          1. re: dfrostnh

            I buy a bag of pre cut mixed veggies, add onion, shelled edamame and cubed chicken breast. For flavor I add sesame oil, soy sauce, ginger and Thai red chili paste. Serve with rice. It takes about 15 minutes to do everything and it’s my go to quick fix dinner.

          2. I like the stir fry recipes in "The New Best Recipe" (ATK), especially the beef and broccoli. It's the best stir fry I've made at home.