3 Classic Stir-Fry Recipes To Get You Started

One of the great things about stir-fry is that the recipes are quick and easy. You don’t have to be in the kitchen for hours on end to prepare a mouthwatering dish. Another great thing about stir-fry recipes is that you can adapt them to your family’s liking. The possibilities, when it comes to stir-frying, are endless and you can get as creative as you wish. And last but certainly not least, stir-fry is so easy that even beginners can do it.

Here are 3 stir-fry recipes that are so easy it doesn’t matter if you’re a beginner or pro, they’ll be quick to make and provide a delicious meal. If you don't have all the ingredients, there is no problem substituting. That's what stir-fry is all about; creativity!  Have fun and enjoy.

Classic Chicken Stir-Fry

Ingredients:
2 Tbsp. soy sauce
4 tsp. cornstarch
1 cup chicken broth
2 Tbsp. canola oil
1 lb. chicken breasts (boneless, skinless works best)
1 minced garlic clove
1 thinly sliced bell pepper (red or yellow)
1 sliced onion
Salt, to taste
Pepper, to taste

Directions:

Prepare all your ingredients - wash and cut the chicken into 1/4 inch slices, wash and cut your vegetables. Put in bowls and set aside so that they are easily accessible once you start cooking.

Whisk together the soy sauce, cornstarch and chicken broth in a small bowl. Set aside.

In a wok, heat 1 tablespoon of the oil over medium high heat. Let the oil heat for 1 minute and then add the chicken. Cook for 10 minutes or until cooked through. Remove from wok and set aside.

Add the other 1 tablespoon of oil to the wok and let it heat for at least 1 minute. Add the bell pepper and onion and cook until tender, about 6 minutes.

Sprinkle some salt, pepper and the garlic over the vegetables. Cook for 1 minute and then add the soy sauce mixture and cook for an additional 3 minutes.

Add the chicken back into the wok and toss. Allow the chicken to heat back up and then serve right away.

Note: You can serve as is or serve over rice or some noodles.

Basic Beef Stir-Fry

Ingredients:

1 lb. beef flank steak
3 Tbsp. peanut oil, divided
1/2 cup stir-fry sauce
2 chopped garlic cloves
3 cups stir-fry frozen vegetable mix

Directions:

Prepare your ingredients: cut the steak into small thin slices, chop the garlic cloves, and measure out the vegetables and other ingredients.

Once you have everything measured out, cut and ready to go it's time to heat your wok. Add 2 tablespoons of the peanut oil to the wok and let heat for 1 minute over medium high heat. Add about half the garlic and cook for 10 seconds. Add the beef by laying it flat in the bottom of the wok. Brown it briefly and then stir-fry it until the redness is gone; remove beef and set aside.

Add the remaining 1 tablespoon of oil and let warm for 1 minute. Add the remaining garlic and cook for 10 seconds. Now add the vegetables and cook for 3-5 minutes.

Add the beef back into the wok and then add the stir-fry sauce and bring to a boil. Once it begins to boil, cook for an additional 1-2 minutes.

Note: Serve as is or over hot rice.

Simple Shrimp Stir-Fry

Ingredients:

1 pound large peeled shrimp
4 teaspoons canola oil
2 teaspoons sugar
2 teaspoons cornstarch
2 teaspoons dry sherry
1/2 cup chicken broth
2 tablespoons soy sauce
1 red bell pepper, thinly sliced
4 cups broccoli
1 onion, thinly sliced
1 tablespoon garlic
1 tablespoon ginger
1/4 teaspoon red pepper flakes
1/3 cup water

Directions:

In a small bowl combine the soy sauce, chicken broth, cornstarch, sugar and dry sherry; mix well and set aside.

Prepare the other ingredients: cut vegetables, peel shrimp (if needed).

Add 2 teaspoons canola oil to a wok and heat for 1 minute over medium high heat. Add the shrimp and cook for 3 minutes. Remove from wok to a plate and set aside.

Add the remaining 2 teaspoons of canola oil and let heat for 1 minute. Add the bell pepper, broccoli and onion. Cook for 1 minute. In the center of the veggies (make a well in them) add the garlic, ginger and red pepper flakes. Cook for 1 minute and then add in 1/3 cup water, cover and let steam for 3 minutes.
Add the shrimp back into the wok, dump in the soy sauce mixture and cook until the shrimp has warmed all the way through.

This can be served as is or over hot cooked rice. 

There you have it, three basic stir-fry recipes to get you started. You can alter these to your family’s liking by using different meat, adding more or less seasoning, different vegetables, or even some fruit. That’s the great thing about stir-fry recipes, they are easy to tweak and easy to enjoy!