Stir Fry Recipes

Stir-frying is an incredible way of cooking food. It is fun, creates amazingly delicious, nutritious food, and saves cooking and clean up time. Stir-frying has its roots in China, but here you will find a variety of recipes, representing China, Thailand, Vietnam, Japan, India and more. Stir-frying works well with seafood, meat, and vegetables and is an incredible way to use up leftovers in the refrigerator.

Preparation is the key to stir-fry cooking. Once you begin cooking, you cannot stop as the entire process only lasts minutes, so it is important to follow recipe directions carefully and have your ingredients ready to hit the fire prior to any cooking. Simple marinades and rubs are perfect for tenderizing and flavoring meats and seafood, before high heat cooking. This makes lesser cuts of meat and poultry ideal for the stir-frying technique. Vegetables retain their taste, texture and nutritional value when stir-fried, better than any other cooking method, except perhaps steaming.

StirFryRecipes.net offer dozens of taste-tested stir-fry recipes crafted for every night dining or that special occasion. To really master stir-frying, you need to know about special ingredients, preferred preparation techniques, tricks for cooking like pro, and how to use your wok like a skilled craftsman. Every recipe page is filled with the information you need to make stir-frying another cooking method you can enjoy in your own kitchen.


stir fry recipes
Featured Recipe
Cashew Chicken Stir Fry
Ingredients -
2 teaspoons Sugar
2 teaspoons Garlic Salt
1 teaspoon Dry Chicken Bouillon
1 teaspoon Salt
2 tablespoons Cornstarch
3 tablespoons Soy Sauce
4 tablespoons Dry Sherry
dash of Pepper
2 teaspoons Cornstarch
1 cup Chicken Broth
1 pound Boneless, Skinless, Chicken Breast, diced
1 cup diced Celery
1 Medium Onion, diced
1 cup Salted Cashew Nuts
4 tablespoons Peanut Oil
1/2 cup Fresh Mushrooms
Preparation:

1. Add diced chicken to medium bowl. Stir in sugar, garlic, salt, chicken bouillon, salt, 2 tablespoons cornstarch, soy sauce, dry sherry and pepper.

2. In small bowl, combine 2 teaspoons cornstarch and chicken broth. Set aside.

3. Preheat wok over medium high heat. Add 1 tablespoon oil to wok.

4. Stir-fry onion and celery 1 minute.

5. Add mushrooms and cashew nuts. Stir fry additional minute. Remove from wok.

6. Wipe wok clean. Add 3 tablespoons oil to wok. Heat to almost smoking. Stir-fry chicken 2 minutes. Add cornstarch mixture.

7. Bring to a boil. Add vegetable nut mixture back to wok. Stir-fry until heated through.

8. Serve over rice.

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