Stir-frying is a popular Asian cooking method. Stir-fry foods over high heat in order to cook the ingredients quickly while keeping the vegetables crunchy and the meats tender. Cut the vegetables and meats into bite-sized pieces so that they will cook in the same amount of time. The cooking time is very short, so prepare all of the ingredients before you start cooking. Stir-frying is typically done with peanut oil because the oil can be heated to high temperatures.
Step 1
Cut vegetables into bite-sized pieces. Good choices are carrots, onions, garlic, ginger, broccoli, sweet peppers, bok choy, mushrooms, peas and cauliflower, but pretty much any vegetables will do.
Step 2
Cut meat to thin slices. Use chicken, fish, pork or beef. Shrimp also make a good addition to a stir-fry. If you use shrimp, do not cut them.
Step 3
Prepare a stir-fry sauce. Mix ¼ cup of soy sauce, 2 tbsp. of dry sherry, 1 tbsp. of water, 2 tbsp. of sesame oil, 1 tbsp. of sugar and 1 tbsp. of cornstarch in a bowl. You can also use the sauce to marinate the meat by adding the sliced meat to the sauce and marinating it for 20 minutes. Optionally, use a ready-made sauce, such as curry or sweet and sour, found in many stores.
Step 4
Heat 2 tbsp. of peanut oil in a wok or a large skillet over high heat. Add the marinated meat and the sauce to the wok. Cook, stirring constantly for about two minutes. Remove the meat from the wok and set it aside in a bowl.
Step 5
Heat 1 tbsp. of peanut oil over high heat. Add vegetables and stir-fry the mixture for two minutes.
Step 6
Return the meat to the wok. Rinse the bowl that contained the meat with 1/3 cup of chicken or fish stock and add this to the wok.
Step 7
Cook the dish for a minute or until the stock is heated through. Serve the stir-fry immediately with rice or noodles.
Tips and Warnings
- Use a large skillet instead of a wok. If you are using frozen meat or vegetables, thaw them thoroughly before using them. Replace sherry with wine or pineapple juice.
Things You'll Need
- 2 cups vegetables
- 1 cup meat
- ¼ cup soy sauce
- 2 tbsp. dry sherry
- 1 tbsp. water
- 1 tbsp. sugar
- 1 tbsp. cornstarch
- 2 tbsp. sesame oil
- 3 tbsp. peanut oil
- 1/3 cup chicken stock
- Rice or noodles
References
- "Joy of Cooking"; Irma S. Rombauer, et al.; 1997
- What's Cooking America: Types of Cooking Fats and Oils -- Smoking Points of Fats and Oils
- TheReluctantGourmet.com: Stir Fry
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