3 Quick & Easy Stir Fry Recipes
VEGGIE TERIYAKI
▪50g or 3Tbsp soy sauce
▪50g or 3.25Tbsp mirin
▪5g or 1tsp rice vinegar
▪20g or 1 3/4Tbsp sugar
▪40g or 2 3/4Tbsp chicken stock
▪3-4g or 1.5tsp corn starch
▪500g/5-6 total cups chopped/sliced veggies (i’m using 75g or 1c each of broccoli, sugar snap peas, baby corn, bell peppers, carrot, mushrooms)
▪5g or 3/4Tbsp ginger, grated
▪5g or 2 cloves garlic, grated
▪40g or just under 1/2c scallions, sliced
▪Neutral cooking oil (canola, grapeseed, avocado)
▪Salt
To make sauce, whisk together soy sauce, mirin, rice vin, sugar, stock, corn starch.
Preheat a large nonstick pan over med-high, making sure to keep the temp at or below 450F. Add a squeeze of cooking oil followed by mushrooms and a pinch of salt. Toss/stir and cook until they’ve taken on color and have lost about ½ their water.
Add another squeeze of oil followed by carrots, broccoli, and baby corn. Add another pinch of salt. Cover with a round of foil or tight lid and let sit undisturbed for 60-90 seconds.
Remove foil and transfer cooked veggies to a bowl.
Return pan to heat, add a squeeze of oil followed by peppers, peas, and a pinch of salt. Add the round of foil or tight lid and “steam fry” until softened and taking on color but still snappy. Remove foil and add ginger, garlic, and scallions. Stir constantly and cook for 30-60 seconds.
Add the cooked veggies you sat aside back into the pan. Toss to combine and add sauce. Reduce for 30 sec.
QUICKER KUNG PAO CHICKEN
▪50g or 3Tbsp soy sauce
▪25g shaoxing cooking wine (sub mirin or white wine)
▪10g or 1Tbsp white vinegar
▪20g or 1.5Tbsp brown sugar
▪15g or 1Tbsp sesame oil
▪40g or 2 3/4Tbsp chicken stock
▪3g or 1.25tsp corn starch
▪2-3g or 1.5tsp red pepper flakes
▪350g/12oz chicken thighs, diced
▪100g or 1c celery, diced
▪225g or 2c peppers, diced
▪5g or 2 cloves garlic, grated
▪5g or 3/4Tbsp ginger, grated
▪20g or 1/4c dried chile de arbol
▪30g or 1/4c roasted peanuts, chopped
▪Neutral cooking oil
▪Black pepper
To make sauce, whisk together soy sauce, cooking wine, vinegar, brown sugar, sesame oil, stock, corn starch, and pepper flakes.
Preheat lrg nonstick over med-high. Add a squeeze of oil, then chicken thighs and a pinch of salt. Sear for 5-6min until well browned. Transfer cooked chicken to a bowl.
Return the pan to heat. Add celery, peppers, and pinch salt. Stir to coat with oil. When beginning to take on color, cover with round of foil and steam fry for 1-2min.
Add dried chiles, ginger, garlic. Stir and cook for 30-45sec.
Add peanuts and all of cooked chicken and stir fry sauce. Bring sauce to a simmer and reduce by half.
Add generous pinch of black pepper.
SWEET AND SOUR SHRIMP
▪50g or 3Tbsp soy sauce
▪50g or 3.25Tbsp mirin
▪35g or 2.5Tbsp rice vinegar
▪40g or 2 3/4Tbsp chicken stock
▪5g/1Tbsp corn starch
▪25g or 2Tbsp sesame oil
▪25g or 1.75Tbsp sambal (garlic Chile sauce)
▪10g or 1.75tsp ketchup
▪25g or 2Tbsp sugar
▪350g/12oz raw 26/30 shrimp, peeled/deveined
▪100g or 1c bell peppers, diced
▪200g or 1.75c snow peas
▪5g or 3/4Tbsp ginger, grated
▪5g or 2 cloves garlic, grated
▪30-40g or 1/4c scallions, chopped
▪Neutral oil
To make sauce, whisk together soy sauce, mirin, rice vin, stock, corn starch, sesame oil, sambal, ketchup and sugar.
Preheat a large nonstick pan over medium high heat. Add a squeeze of oil then shrimp and a pinch of salt. Cook until shrimp are beginning to brown on first side - this won’t take long. Stir and toss then move into a bowl when shrimp are about 75% cooked.
Return pan to heat, add a squeeze of oil, snow peas, bell peppers, and a pinch of salt. Add a found of foil directly on top of the veggies and steam fry for about 2 min until softened and taking on color.
Add garlic, ginger, and scallions. Toss and saute until fragrant.
Add sauce, bring to a simmer and reduce sauce by half.
Add shrimp back into the pan and stir/toss to combine.
