How to Stir-Fry

How to Stir-Fry

Why order out, when you can stay and
stir fry? Make quick, nutritious meals all in just one pan, for a fraction of
the cost of take-out. With a lot of heat, and a little oil, stir fried meats and
seafood come out tender and juicy, while vegetables stay crisp, flavorful,
and healthy. A wok, or skillet, with a large cooking
area, and high sides, both the work great for stir-fry. A wooden or bamboo spatula is the
perfect tool for stirring and tossing the ingredients. Here are five steps to mastering
stir-fry. Step One:
Prep your ingredients. Prepping all the ingredients first, is
the key too successful stir-fry. Chopping and cutting is the bulk of
the work, but cooking takes just minutes. Here’s what you’ll need to serve 4 helpings
of basic chicken and vegetable stir-fry. Measure out two tablespoons of
cooking oil, such as peanut or canola oil, which can take high heat
without smoking. Measure one-half cup of chicken broth
and set aside. Mince 6 cloves of garlic, Use a grater for one teaspoon fresh
ginger, and thinly slice one bunch of green
onion. Slice one pound of skinless, boneless
chicken breast into bite size pieces. Thinly slice one yellow onion, one cup
of cabbage, one red bell pepper, and measure out 2 cups of whole
sugar snap peas. For a finishing sauce, whisk together
one-half cup of chicken broth, 2 tablespoon soy sauce, 2
tablespoons white sugar, 2 tablespoons cornstarch. Step Two:
Flavor the oil. Heat your wok or pan over medium
high heat for 3 to 4 minutes. Pour one tablespoon of oil
down the side of the pan. Tip the pan so the oil coats the
sides, and bottom. Let the oil heat up for a minute or two,
and drop in a piece of minced garlic. If it immediately starts to sizzle,
the oil is hot and ready. Stir in half the garlic, ginger, and
green onions. Toss and stir rapidly for about 30
seconds to flavor your oil. Step Three:
Cook the chicken. Carefully place the chicken pieces,
and let them sear without stirring for 1 minute. Then, toss and stir for 3 or 4 more
minutes, or until the chicken loses it’s pinkness. Don’t crowd the pan with too
much chicken, cook it in two batches if you need to. When the chicken pieces are cooked,
place them all together in a clean bowl. Carefully wiped the pan clean with paper
towels, and place it back on the heat. Step Four:
Cook the Vegetables. Add the second tablespoon of
oil to the hot pan. Add the other half of the garlic,
ginger, and green onions to the oil and toss for 30 seconds. Then, add the yellow onion and the
cabbage. Toss and stir for about 5 minutes, or until the onion
and cabbage just start to get tender. Then stir in the bell pepper
and sugar snap peas. Add the one-half cup chicken broth,
Put on a lid, and cook for 2 to 3 more minutes, or until
the veggies are tender, but crisp. Step Five:
Sauce and Toss. Place the cooked chicken in the hot pan,
and toss with vegetables until they are well mixed.
Make some room in the center of the pan and pour the flavoring sauce
into the middle. Let the sauce boil and thicken for a minute, before
mixing in the chicken and veggies. Pour the stir fry over prepared rice or
noodles for a quick and delicious asian inspired meal. Once you have the basics down, you can
experiment with different combinations of meats, vegetables, and sauces for
sensational meals in just minutes!

61 thoughts on “How to Stir-Fry”

  1. That looks so easy! The prep is the "hardest" part. I do need to find a pan with high sides though. Thanks for posting this! = )

  2. Why the hell on Earth would you wipe out the flavored oil?? Also, I love at the end where it says not to stir in the meat and veggies until the sauce is thickened while clearly showing all those very ingredients on screen. And this woman's voice is irritating. Time to keep searching….

  3. For some reason stir fries seem like they should be just so easy to do but there really is a method to it. Thanks! I needed this tutorial to get the best results. I love stir fry!

  4. You are so welcome! We're happy this video was helpful to you. Now you're on the way to making many delicious stir-fry dishes. Good luck!

  5. I used this method in my wok on my electric stove at home, best stir fry ever! Veggies were crispy, flavourful, yum!

  6. My Student-5-Minute-Edition:
    -Heat oil in Pan
    -Toss in Chicken Bites
    -Take Chicken out
    -Toss in Frozen Chinese Vegetables
    – After 2 Minutes Add Chicken, Red Curry Paste and Coconut Milk
    – Put everything on a Plate and stir Soy sauce over the palte. Finished.

  7. i always end up burning my vegetables and tofu…but im afraid of e. coli if i cook on low heat…im using olive oil to stir fly, is that ok?

  8. Thank you for your question. Stir frying usually happens at very high temperature, so it's best to use grape seed oil, vegetable or peanut oil, instead of olive oil. Happy cooking!

  9. Thanks for your question. This video doesn't illustrate just one recipe, but more of a concept. If you search our site for 'stir-fry,' you'll find lots of great recipes. Good luck!

  10. i think that 3 different peppers, 1/2 an onion, a few other common veg like cabbage and carrots, bamboo strings and some spicy hot sauce hakes the best stir fry for me, i like foreign food, in my own home, with that hint of home!
    best of both worlds : hom and away!

  11. Hi there, thanks for your question. You should cook chicken until it reaches an internal temperature of 165 F, or until no longer pink and juices run clear.

  12. So im in a cullinary class at school, and we have to make stir fry. the recipe calls for cilantro, picked leaves, so i have a "bush" of it, my parents say i should only use a pinch or so, but when i minced it, it came to around a cup. when we made pico de gallo, it had a really stong cilantro flavor, and we ony had about half this ammount and i belive we should have less. how much cilantro should we have for this? i dont want the food to turn out nasty overwelming cilantro again..

  13. Thank you for your question. We'd recommend starting with a tablespoon or two of cilantro, and then adding more as needed, once you taste. Enjoy!

  14. Derpy, just Remember what Gordon Ramsey always says, when cooking ANYTHING always taste your food. If your not sure on how much to start off with in your case an herb, start off little then taste then add as desired.

  15. if you want to eat chicken broth (glutamate), soysauce and sugar in these amounts you might as well go to an ordinary restaurant. the asians do it in a completely different way.

  16. I love stir fry, but if you make it the same way every time, it starts tasting dull and boring. There are many ways to make an awesome stir fry. Just take a random bunch of vegetables from your fridge, like courgettes and peppers and carrots, anything really, then get some meat, seafood, or chicken, and cut everything up. Put oil in a pan, get some onions browning in there, then put the meat, seafood, or chicken in to start off the cooking, then add the vegetables, and… you guessed it, stir. Add some seasoning of your choice, and keep stirring. Odds are it will be delicious.

  17. Suddenly, in the end, a 'flavour sauce'? Wasted 5 mins going through the comments to see if anyone else noticed. Jenp27 did. So what is it? Thanks.

  18. To those claiming this is not stir fry: can you link us to a real stir fry video?
    Your criticism isn't very constructive otherwise. Thanks in advance.

  19. This recipe is totally wrong… you don't boil the vegetables in sauce, stop teaching people wrong ways of doin' it… Stir-frying is all about technique.

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