We’re so happy to be back and sharing a brand new recipe with you today! This customizable stir-fry has become an instant classic in each of our homes. The recipe comes together in no time at all and you can use whatever ingredients you have in the house! Before you get cooking we have a few tips about ingredient and tool selection we wanted to share.
Choosing Your Ingredients
Picking ingredients to go into a stir-fry can make some people a little anxious. If you want to start customizing but don’t know where to begin, we suggest you pick 1 protein option from below and 2-3 stir-fry friendly ingredients from the lists below.
Some great protein options (use the size of a palm per person):
- Beef (cut into strips – sirloin or even a flank steak)
- Chicken or turkey (use boneless skinless breasts)
- Pork (tenderloin or boneless pork shoulder)
- Tofu (firm or extra firm)
Some great vegetable options:
- Higher moisture: zucchini, squash, mushrooms
- Fortunately stir-frying is a high-heat cooking method so these guys get a chance to get a caramelization before they turn soggy. A great reminder to keep your pan on medium heat!
- Lower moisture: peppers, snap peas, broccoli, cauliflower, carrots
Choosing Your Tools
The tool you use to cook your stir fry is just as important as the ingredients. A stir fry can be made in any good heavy bottomed skillet – even your basic non-stick skillet will do the trick. Traditionally, in Chinese cuisine, a wok is used to make this quick cooking dish. The shape of the wok is what makes the tool ideal for this dish. It has high sloping sides and is not typically non-stick. The wok can be placed over extremely high heat, which travels up the high sides of the pan.
When cooking a stir fry in a wok, you really want to make sure it gets very hot. A neutral oil is used in this method of cooking and it should have a very high smoke point; something like canola oil or vegetable oil is very useful in stir fries. The heat from the bottom and sides of the pan is what fries the meat and vegetables while you are stirring them.
- 1 tbsp Canola oil
- 1 tsp Soy sauce
- 1 tsp Rice wine vinegar
- pinch Salt and pepper
- 1lb Meat or alternative of your choice (beef, chicken, extra firm tofu, or pork would work well)
- 1 tbsp Canola oil
- 1 small Onion, sliced
- 2 cups Your favourite stir fry vegetables (peppers, zucchini, mushrooms, carrots, broccoli), sliced
- 2 tbsp Hoisin sauce
- 1 tbsp Soy sauce
- 1 tsp Sesame oil
- 1 tsp Fresh ginger (grated)
- 1 tsp Corn starch
- 3 tbsp Chicken broth
- Combine marinade ingredients together and combine with bite sized pieces of your meat or alternative of choice. Allow to marinate in the fridge for at least 30 minutes.
- Add 1 tbsp canola oil to a large frying pan over medium heat. Add marinated meat and allow to cook through (10-15 minutes). Remove from pan.
- Add onion to pan and saute until soft, then add vegetables and cook for 10-15 minutes.
- Meanwhile, combine sauce ingredients in a small bowl.
- When vegetables are soft add the meat back and the sauce mixture. Cook for another 5 minutes.
- Feel free to double the sauce if you prefer to have more.