How to Stir-Fry Like a Restaurant Chef

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This is the quickest, easiest way to get a healthy meal on the table. It takes less than 30 minutes, including prep time.

I'g all about quick-and-easy weeknight dinner ideas, and stir-fry is i of my favorites. It'due south a great way to pull together a custom, no-recipe-required dinner that'southward ready to eat in thirty minutes (including prep fourth dimension).

Do You Need a Wok to Stir-Fry?

Not really—any large frying pan or cast-iron skillet will get the job done. But, if you plan to make a lot of stir-fry or you like doing things the traditional fashion, it'south worth investing in one. About woks are made from carbon steel, which is similar to bandage fe but more lightweight and durable. These pans can become hotter than stainless steel skillets, which is great for the quick-cooking items. In one case seasoned, the pan also adds something called wok hei to your food, a smoky, charred aroma that tin take your stir-fry to the next level.

The major difference between stir-frying with a skillet and a wok involves the wok's sloped sides. They allow yous to push button cooked nutrient up onto the sides, letting you focus the rut on the items in the bowl of the wok.

Unless you accept a gas cooktop, you'll need to wait for a Western, flat-bottomed wok (like this 1). If you cook on gas and desire to use a traditional, round-bottomed wok, selection upwardly an adaptor ring that allows you to ready the wok directly over the flame.

What Kind of Oil Practice You Utilize?

Employ any oil with a high smoke point—vegetable oil, canola oil and peanut oil are all good candidates because they tin withstand temperatures of upwardly to 400°F. But you'll want to avoid olive oil, sesame oil, coconut oil or butter, which can fire and impart biting flavors into your food.

What Meats and Vegetables Are Best?

You can use any type of meats and vegetables, even if they're already cooked. Considering you stir-fry food in batches, you lot won't run the gamble of overcooking leftover chicken while y'all wait for your broccoli to cook through.

When creating a stir-fry recipe, consider the following additions:

• Effluvious ingredients like garlic, ginger, light-green onions, chilies and spices. These ingredients are typically added to the oil first to infuse information technology with flavor. You won't need much; a few teaspoons to a tablespoon of total effluvious ingredients per person adds a serious amount of flavour.
• Proteins like beef sirloin, chicken, shrimp, pork loin or tofu, sliced into small, bite-sized pieces. The size helps them melt quickly and achieve a squeamish sear on the outside. To make a vegetarian stir-fry, swap in tofu or add more than veggies. You lot'll want near 3 to iv ounces of poly peptide per person.
• Vegetables, fresh or frozen. The possibilities here are endless: Become traditional with baby corn or canned bamboo shoots, or apply any garden-fresh veggies like bell peppers, broccoli, zucchini or asparagus. Information technology's best to continue things simple with two or three vegetable choices, and yous'll desire to chop everything into uniformly sized pieces to promote even cooking. Like meat, iii to 4 ounces per person should do the trick.
• Sauce is essential to a expert stir-fry because it adds sweetness, tangy and salty flavors to the dish. You can utilise a store-bought sauce or make your own from oyster sauce, soy sauce, cornstarch and broth. Aim for nearly 2 to 3 tablespoons per person. (Get-go with these Asian sauces y'all need to know.)
• Finishing touches similar chopped peanuts, a drizzle of hot sauce, toasted sesame seeds or fresh herbs like cilantro. They're not required, but they add together texture and flavour to the finished dish. Like the sauce, 2 to iii tablespoons per person is a skilful amount.

The Best Piece of cake Stir-Fry Recipe

Y'all'll Need:

• 1 tablespoon canola or vegetable oil
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• 1 teaspoon minced light-green onions, white parts only
• 1/4 teaspoon chili flakes, optional
• 1/2 pound meat, chopped into bite-sized pieces
• i/2 pound vegetables, chopped into bite-sized pieces
• 1/4 cup homemade or store-bought stir-fry sauce
• 1/4 cup chopped nuts and/or fresh herbs
• Cooked rice or noodles, optional

Yield: 2 servings

Step 1: Cook the rice or noodles

If yous're planning to swallow your stir-fry over rice, or you want to toss some noodles in to make it more filling, get those started ahead of time. The meat and veggies cook so quickly, so information technology'due south best to have everything ready!

Step two: Chop your ingredients

Piece your meat into bite-sized pieces. If you lot're having trouble slicing tender meats, try placing them in the freezer for 20 minutes to firm upward the outsides. Set the meat bated in a basin and clean the cut board to cutting the veggies into compatible pieces.

Step 3: Cook in batches

If you add all the ingredients at once, you'll overcrowd the pan and steam the food instead of getting a nice, crisp exterior. It'due south best to stir-fry in batches, assuasive the pan to reheat for a minute or so in between each addition.

Offset by heating a wok or cast-iron skillet over loftier estrus until it's almost smoking. Add the oil forth with the garlic, ginger, greenish onions and chili flakes (if using). Cook for 15 seconds and transfer the aromatics to a bowl.

Add the meat, cooking in batches if you lot need. Melt, stirring constantly, until the meat is cooked through, about 1 to iii minutes. Remove the meat to a bowl and let the pan reheat.

Add the vegetables and melt, stirring constantly, until they're tender-well-baked, nigh 2 to 4 minutes. Render the aromatic ingredients and meat to the pan and requite everything a quick toss. If you're using rice or noodles, add them now.

Step four: Sauce and serve

Finally, add the sauce and stir it into the mix, letting it bubble and simmer for a minute. When all the ingredients are well coated and sleeky, your piece of work hither is done! Garnish each plate with the peanuts or herbs and enjoy.

Find More than Stir-Fry Ideas with Chicken, Beefiness and Veggies

Taste of Home

Pork & Ramen Stir-Fry

I unremarkably serve a traditional stir-fry, but I wanted to modify it up. Ramen noodles are a quick sub for the rice, and we really similar the well-baked-tender bite from fresh broccoli and a package of coleslaw mix. —Barbara Pletzke, Herndon, Virginia

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Teriyaki Glazed Chicken

I beloved to experiment with nutrient. We're able to purchase sweet onions grown on Maui, so I stir-fry them with chicken and carrots for a tasty teriyaki meal. —Kelly Brenneman, Riverdale, California

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Veggie-Cashew Stir-Fry

Getting my meat-loving husband and two sons, ages v and seven, to eat more veggies had always been a struggle until I whipped upwards this stir-fry. I was shocked when they cleaned their plates and asked for seconds. —Abbey Hoffman, Ashland, Ohio

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There are lots of recipes for cashew craven, but my family thinks this one stands solitary. Nosotros love the flavor from the fresh ginger and the crunch of the cashews. Another plus is it's easy to fix. —Oma Rollison, El Cajon, California

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My kids are picky eaters, but teriyaki and hoisin sauces piece of work wonders with them. They honey the meatballs, and I bandy the noodles for whole grain pasta. —Kelly Shippey, Orange, California

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This is a different, fun way to make chicken. It has a lot of season and a scrap of heat for adept measure. —Mary Ann Lee, Clifton Park, New York

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Spicy Beef & Pepper Stir-Fry

Think of this stir-fry as your chance to play with heat and spice. I balance the beefiness with coconut milk and a spritz of lime. —Joy Zacharia, Clearwater, Florida

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Stir-fry noodles on a cooking testify caught my eye. I ran with the thought and loaded mine with veggies. At present it's our favorite bustle-up meal. —Beverly Norris, Evanston, Wyoming

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Bright, fresh veggie flavors, a splash of tart lime juice, the crunch of peanuts and a hint of heat brand this salubrious and beautiful shrimp stir-fry a real standout! —Gustatory modality of Home Test Kitchen

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A recipe is special when everyone in your family unit raves almost it. My finicky eaters each requite a thumbs-up for this hearty, nutty stir-fry. —Kathleen Specht, Clinton, Montana

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Salmon is a staple where I live, so I tried it in a stir-fry. My recipe has an orange glaze, but I like it with lime, also. —Joni Hilton, Rocklin, California

Sesame Turkey Stir-Fry

I really like the rich taste of sesame oil in this Thai-inspired dish. If you don't have it, canola oil does the trick, too. To get a like nuttiness, toss in a handful sliced almonds before serving. —Kelli Whiting, Fortville, Indiana

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My mom immigrated from the Philippines, and so we would often eat Filipino pancit, a well-known glass noodles dish. I took her version and added my own touches to arrive easier and a picayune healthier. —Jasmin Baron, Livonia, New York

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I created this recipe when I was craving good Chinese nutrient. The leftovers gustation simply as yummy when reheated the side by side day. —Annette Hemsath, Sutherlin, Oregon

Quick Chicken & Broccoli Stir-Fry

This Asian chicken and broccoli stir-fry is a household best bet. The spicy sauce works with chicken, seafood, pork or beef. Add whatever veggies you have on paw. —Kristin Rimkus, Snohomish, Washington

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Ginger-Chutney Shrimp Stir-Fry

I made this recipe a lot when I was juggling college, piece of work and a growing family. It tastes like you lot spent a lot of time making it, yet simply takes minutes to pull together. —Sally Sibthorpe, Shelby Township, Michigan

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I created a citrusy version of General Tso'due south chicken. Top with sesame seeds and dark-green onions, roasted red peppers and sugar snap peas. —Paula Williams, Covington, Kentucky

Classic Cashew Beef

My family loves stir-fries, and I dearest them even more than considering they are good for you and piece of cake to set. I've been making this recipe for years. —Sherri Melotik, Oak Creek, Wisconsin

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An easy homemade stir-fry sauce is the perfect base of operations for this weeknight dish. It comes together quickly simply tastes impressive. —Adeline Russell, Hartford, Wisconsin

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Fruit cocktail in stir-fry? You lot might be surprised by how skillful this dish is. It's a promising go-to choice when fourth dimension's tight. —Jeanne Holt, Mendota Heights, Minnesota

Beef & Spinach Lo Mein

If you like a practiced stir-fry, this beefiness and spinach lo mein will definitely satisfy. I discovered the recipe at an international tiffin, and it's now a favorite become-to meal. —Denise Patterson, Bainbridge, Ohio

Mandarin Pork Stir-Fry

When my husband and I were dating, he told me he liked Asian food. I got a wok and discovered the joy of dishes like this pork stir-fry. —Laurie Martignon, Niagara, Wisconsin

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We dearest how the snappy veggies and pineapple make this stir-fry taste fresh and bright. Add brown sugar and you get a sugariness-and-sour dish that's packed with flavor. —DeEtta Rasmussen, Fort Madison, Iowa

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With its flavorful ginger sauce and fresh vegetables, this tasty dish is a favorite. I become rave reviews every time I serve it, and information technology doesn't carp my husband's food allergies. Check out our guide if you're new to tofu. —Phyllis Smith, Chimacum, Washington

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After a tiring but beautiful day of fishing, this is a fast and succulent manner to serve our famous Key West pink shrimp. Information technology's always a big hit with guests.

Pork and Vegetable Lo Mein

Traditional Asian flavors combine for a super supper that will delight the whole family unit. —Simple & Succulent Test Kitchen

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Twenty minutes is all you'll need to brand this quick stir-fry. Lean turkey, asparagus and mushrooms make it super nutritious, too. —Darlene Kennedy, Galion, Ohio

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Served over quick-cooking ramen noodles, this stir-fry is perfect for busy families on hurried weeknights. Non only do we dear the sense of taste, merely it comes together in about half an hour. —Barbara Schindler, Napoleon, Ohio

Dearest Craven Stir-Fry

I'm a new mom, and my schedule is very dependent upon our young son, so I like meals that can exist set up in equally picayune time equally possible. This all-in-i chicken stir fry recipe with a hint of sweet from love is a large time-saver. —Caroline Sperry, Allentown, Michigan

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I combined several recipes to come up upwardly with this dish that my family unit loves. It is non only quick and delicious but likewise healthy. I sometimes substitute boneless, skinless chicken breasts for the pork. —Joan Hallford, Due north Richland Hills, Texas

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