We eat a lot of stir-fry in our house. It is a quick, healthy, delicious and versatile dish to fix. I love making stir-fry the night before I head to the grocery store. It helps me use up what is left before I purchase new things for the week.
I just love a good stir-fry. They are so easy to make and can be put together a million and one ways. They’re an excellent way to use up those random vegetables in your fridge that you’re just not sure what to do with before they start going bad.
A lot of times I will use frozen veggies, especially during the winter. I typically use broccoli, peas, a bell pepper, carrots, onions, and cauliflower. The options are really endless though. My husband loves it when I add bok choy and water chestnuts for a little extra crunch.
If you don’t have stir-fry on your regular meal rotation you have got to start adding them in! It’s one of my family’s favorite meals. Stir-fry is such a versatile meal. You can literally use whatever veggies and protein you have on hand. It is such a great way to help clean out the refrigerator and freezer.
For nights that are really busy, or you get home late, stir-fry is a perfect choice. You can put this whole meal together in about 30 minutes. No need to grab takeout! If you want to really to give yourself a leg up on dinner, make a big batch of rice the next time you are making rice and then freeze in 2 c. portions. The rice reheats so well and you’re only doing the work and clean up once.
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This recipe is for just a basic stir-fry sauce. You can obviously doctor it up and add or subtract as you feel necessary. I realize not everyone is going to love their sauce the same way that my family loves our sauce. That’s another perk of stir-fry, you can totally make it your own!
To make this stir-fry, start by making your sauce. You can use Bragg’s Liquid aminos, soy sauce or even tamari (for you gluten-free folks) for the base of your sauce. In a 2 cup measuring cup or a small bowl, combine all the ingredients for the sauce. Set it aside.
Next dice the protein of your choice into bite size pieces. I typically use boneless skinless chicken breasts, but you can always use steak or shrimp too. The shrimp you can leave whole.
In a large skillet or wok (if you have one) heat up 1 t. oil over medium-highheat. When the oil starts popping add your meat. Saute until the meat is done, stirring frequently. The smaller the chunks of meat, the quicker this will go.
If you are using frozen vegetables place them in a strainer and rinse under hot water. This will defrost them just enough so they don’t take forever to warm up in the pan. I’m all about getting dinner done as fast as possible! I’ve got five hungry kids to feed!
Once the meat is done cooking, add thevegetables to the pan. If you are using fresh vegetables, you will need to stir them around for 4-5 minutes so they start cooking before you add your sauce. When they are starting to feel tender, but still have a lot of bite to them, add the sauce.
Let it simmer for about 10 minutes. Serve your stir-fry over brown rice or quinoa. If you choose to serve it over quinoa make sure you rinse it very very well. If you do not it will have a terrible bitter taste and it will ruin your dish.
I always try to make enough of the stir-fry so that there are leftovers the next day. It makes the perfect light lunch option!
Basic Stir-fry Sauce (THM: FP, low-carb, low-fat, sugar-free)
Ingredients
- 1/2 c. chicken or beef broth (depending on which meat is in your stir-fry)
- 1/4 c. Bragg's Liquid Aminos, soy sauce or tamari
- 1 T. olive oil (for another oil to your taste)
- 1/4 t.THM Super Sweet or if not eating THM, sugarto taste
- 1 clove of garlic, minced
- pinch of red pepper flakes (optional)
Instructions
Mix all the ingredients well and pour over meat and stir-fry vegetables ofyour choice.
Notes
***For a spicier version you could add 1-2 t. of Sriracha. This is VERY spicy, so start with a small quantity and add more if needed.
FAQs
Aromatic ingredients like garlic, ginger, green onions, chilies and spices. These ingredients are typically added to the oil first to infuse it with flavor. You won't need much; a few teaspoons to a tablespoon of total aromatic ingredients per person adds a serious amount of flavor.
How do you make stir fry taste like a restaurant? ›
Aromatic ingredients like garlic, ginger, green onions, chilies and spices. These ingredients are typically added to the oil first to infuse it with flavor. You won't need much; a few teaspoons to a tablespoon of total aromatic ingredients per person adds a serious amount of flavor.
Is stir fry and hoisin sauce the same? ›
Hoisin is very bitter. Stir-fry sauce is very salty. It may be true that both are fermented, though hoisin maybe comes from bean curd and soy sauce is from wheat I think.
What is the sauce for the stir fry made of? ›
Whisk the soy sauce, vinegar, sesame oil, garlic, ginger, sugar and red pepper flakes if using in a medium bowl until combined. Store in an airtight container in the refrigerator for up to 5 days.
Do you cook in stir-fry sauce or add it after? ›
Add the Sauce
Add sauce or spices and stir until finished cooking. For a basic stir fry, you'll want about 3 tablespoons of sauce. Most of the liquid will cook off, leaving you with just the flavors.
What are the 3 rules of stir frying? ›
The first is to cook your protein and your vegetable separately, and combine them only after both are fully cooked. A second rule of thumb for stir-frying: Choose one vegetable per stir-fry. Finally, always remember to add liquid only after everything is more or less finished cooking.
When should I add hoisin sauce to stir fry? ›
Toss the carrots in the pan and stir fry for a few minutes, then add the mangetout and cook for a further 2 minutes. Return the steak to the pan, add the mushrooms and toss everything together. Add the hoisin sauce and stir fry for a final minute. Sprinkle with the toasted sesame seeds and serve immediately.
How much hoisin sauce should I use? ›
Stir fry: Add a tablespoon or two of hoisin sauce to any stir fry and serve over rice. Noodles: Add a tablespoon or two of hoisin sauce to noodles and serve with steamed vegetables, soft-boiled eggs and a savory broth for a filling meal.
What is the closest thing to hoisin sauce? ›
Ready-made hoisin sauce alternatives
- soy sauce.
- tamari, which is suitable for gluten-free diets.
- oyster sauce.
- chili sauce.
- barbecue sauce.
- sweet and sour sauce.
- teriyaki sauce.
Best Stir Fry Sauces
- Kevin's Natural Foods Teriyaki Sauce.
- Best of Thailand Stir Fry Sauce.
- San-J Gluten Free Szechuan Cooking Sauce.
- Maggie Gin's Traditional Stir Fry Sauce.
- Otaf*cku Yakisoba Sauce.
- La Choy Teriyaki Stir Fry Sauce & Marinade.
- Wyked Yummy Stir-Fry Sauce Bundle.
Soy sauce (jiàng yóu, 酱油), the most common of Chinese sauces, sounds simple, and for the most part, it is.
What oil is best for stir-fry sauce? ›
So many different oils, the good news is you can stick with what you know – canola is great! The best oils for stir frys are the oils with the higher smoke points. These tend to be the “thinner” oils such as peanut, grapeseed or canola.
What goes first in stir fry? ›
Stir-fry onions first, then add hard vegetables such as carrot and broccoli. Quick-cooking vegetables, such as snow peas, leafy greens and bean sprouts, should be added towards the end of cooking. If using vegies that have a combination of both textures, such as gai laan, add the stems first and the leaves later.
What can I add to stir fry to give it Flavour? ›
5. Add flavour.
- Herbs: basil, oregano, cilantro.
- Spices: cumin, coriander, cardamom.
- Reduced sodium or no sodium added broth.
- Fresh lemongrass, garlic or ginger.
- 100% fruit juice.
- Citrus zest.
- Lower sodium soy sauces (<600 mg sodium per tablespoon)
Worcestershire sauce and soy sauce can be substituted in equal ratios, thanks to Worcestershire's salty, umami flavors made from vinegar, anchovies, alliums, and seasoning.
How do you make homemade food taste like restaurant? ›
5 Hacks to make your home food taste like it's from a restaurant
- Hack #1: Base gravies all the way!
- Hack #2: Cook on a high flame.
- Hack #3: Brown your onions, golden brown!
- Hack #4: Cook like calories don't count.
- Hack #5: Combinations matter and presentation goes a long way!
The main ingredients to a stir-fry are: Proteins – chicken, beef, pork, seafood, tofu, tempeh, seitan. Aromatics – garlic, green onions, shallots, ginger.
What gives Chinese food a smoky flavor? ›
Adding soy sauce to the center of the wok left the noodles with a raw soy sauce flavor, while drizzling it around the hot edges of the wok created smoky flavors reminiscent of grilled meat.
