Stir frying is a quick and delicious way to serve a balanced meal. Provided you have the right skillet and type of oil, you can experiment with vegetable combinations. Add tofu, chicken, beef or other protein if you wish. For stir-fry, you can mix sauce or spice mix. If you want to learn how to make a crunchy and satisfying stir-fry, see Step 1.
Step
Part 1 of 4: Preparing the Ingredients
Step 1. Select the vegetables you want to use
Almost any combination of vegetables can be used for sauteing. Try to include a variety of colors and textures, plus one or more specialty ingredients that are rich in flavor and flavor. Both fresh and frozen vegetables are great for sauteing, but avoid using canned vegetables, as they will lose the texture of your stir-fry. Prepare one or half cups of any combination of fresh vegetables in each stir-fry serving. Try using any of the following ingredients that you like, and add your own that isn't on the list:
- Paprika
- Peas
- Carrot
- Chestnut
- Green or red cabbage
- Broccoli or broccoli rabe
- Eggplant
- Onion
- Shiitake Mushroom
Step 2. Wash and dry the vegetables
Fresh vegetables should be rinsed before using in recipes, while canned vegetables should be drained. Dry it with kitchen paper or clean napkin to cook it well. Wet vegetables will make the texture mushy when sauteed.
Frozen vegetables don't need to be thawed if they're in small pieces, but you can rinse the ice crystals and then pat them dry, so your stir fry can be as dry as possible
Step 3. Cut the vegetables into thin strips
For sauteing, the key is to cook all the ingredients quickly and evenly, so that each piece cooks at the same time. The size and thickness of the cut vegetables will play a big part in making sure each piece is fully cooked but not overdone. As a general rule, your vegetables will cook more evenly and quickly if they are cut into thin slices.
- When you prepare vegetables, separate each type. Because some vegetables cook faster than others, you'll need to add them to the pan at different times.
- For vegetables that tend to cook more slowly, cut them into slightly smaller pieces so they don't overcook when all the other ingredients are done. For example, potatoes, carrots, and vegetables that are high in carbohydrates tend to take more time than mushrooms and eggplant.
Step 4. Prepare the flavorful condiments
Garlic, ginger, chilies, and onions add to the strength of the stir-fry flavor. Just a little of each of these ingredients will have a tremendous effect. Be sure to peel the garlic, ginger or onions before adding them to your stir fry.
- Slice the flavorful herbs into the smallest pieces you can, so that their flavor is evenly distributed throughout the stir-fry.
- A stir-fry for two uses one clove of garlic, one or two chopped scallions, 1 cm of fresh chopped ginger, and a pinch of chopped chili.
Step 5. Prepare the protein ingredients
Stir-fried vegetables are great on their own, but if you want your meal to contain a bit of protein, consider adding tofu, chicken, beef, pork, or another type of meat. Do the following to prepare the protein for the stir-fry:
- Slice the meat into thin, bite size pieces. Thick cuts of meat won't cook fast enough. It's very important to make sure everything is cooked thoroughly if you are adding meat to your stir fry.
- Slice the tofu into bite-sized pieces. Choose tofu that can retain its texture when sauteed. Silken tofu crumbles easily so it won't stand frying.
Part 2 of 4: Choosing the Sauce
Step 1. Purchase or make teriyaki sauce
This sweet, tangy sauce is often used to flavor stir-fries. You can buy a bottle of teriyaki sauce or make your own mix. This method for making teriyaki sauce is enough to taste two stir-fry servings:
- Combine 1/2 cup soy sauce, 1/4 cup water, 1 tablespoon rice wine, and 2 tablespoons brown sugar in a saucepan.
- Heat the mixture and simmer until it starts to thicken and the sugar is completely dissolved.
- Add salt and red pepper flakes to taste.
Step 2. Mix white wine and soy sauce
It's a simple sauce, but very tasty. All you need is a little white wine and soy sauce. Mixing an equal number of scoops of each of the two ingredients is a simple and delicious option. Dry (unsweetened) sherry can also be used in place of white wine. Add salt and red pepper flakes to taste.
Step 3. Make your own peanut sauce
Peanut sauce will provide a significantly different taste than other traditional sauces. This is a popular restaurant choice that can be easily and surprisingly made yourself. To make peanut sauce, do the following:
- Combine 1/2 cup peanut butter, 2 tablespoons water, 1 tablespoon lime juice, 1 tablespoon soy sauce, and 1 teaspoon brown sugar.
- Add a clove of minced garlic, a few drops of sesame oil, or red pepper flakes to enhance the taste.
- Leave the remaining mixture in the refrigerator overnight so all the flavors have had time to combine.
Step 4. Use stock to season your stir fry
For a lighter flavor, use vegetable, chicken, or beef stock to season the stir-fry. Consider mixing it with soy sauce for a tangy taste you like, then adding flavoring, it could be savory herbs and spices.
- Mix a teaspoon of sugar and a teaspoon of rice wine vinegar for a more traditional taste.
- Mix equal amounts of lemon juice and broth, for a sour taste.
Part 3 of 4: Saute
Step 1. Heat a skillet over high heat
Don't put the oil in first; just heat up your cookware. If you don't have a skillet, use a heavy fryer with high sides. This type of frying pan will keep the vegetables hot and make it easier for you to stir them without fear of spilling.
- Don't let the pan get too hot, or you could increase the heat when you add the oil. The pan is ready when a drop of water evaporates within 2 seconds.
- Open a window and turn on the oven fan if you have one. Stir-frying can create a lot of smoke and heat.
Step 2. Add two or three tablespoons of oil
Ideally, you should use an oil that can be heated to a very high temperature before starting to smoke. Peanut, canola, corn, safflower, and rice bran oils are good choices. Do not use extra virgin olive oil, sesame oil, or butter, as these will smoke quickly at high temperatures.
- Hold the handle of the skillet and turn it so that the oil coats the entire surface. The oil should break up into small droplets and spread easily in the pan.
- If the oil is slow to spread, the pan may not be hot enough. Heat until the oil sizzles before you start adding the ingredients. Otherwise, the stir-fry will be mushy.
Step 3. Saute the aromatic ingredients when the oil starts to heat up
The oil will start to heat up shortly before the smoke appears. The skillet will tell you the ideal time to add the first ingredients. If it doesn't come out of the pan, add the ingredients when the oil starts to smoke a little. Now is the time to add garlic, ginger, scallions, and chilies, which will add flavor to the oil, in preparation for vegetables and protein.
- Use a wooden spoon to quickly stir the ingredients, or back and forth the ingredients over the oil if you can do this without spilling anything.
- Cook the aromatics for about 30 seconds before moving on to the vegetables and protein. Don't wait too long, as garlic and other flavorful ingredients catch fire in a hot skillet.
Step 4. Saute the ingredients with long cooking time
In addition to protein like tofu or meat, now is the time to add tough ingredients like, solid vegetables like potatoes, broccoli, cauliflower, pumpkin, and string beans. Stir the ingredients quickly with a wooden spoon, or flip them over with tongs.
- To avoid the stir fry mushy and cook unevenly, use enough vegetables to cover the bottom of the pan. Since stir-fry only takes a few minutes, you can cook your vegetables all at once, letting the skillet and oil heat them up.
- If the ingredients seem overcooked, stir faster and don't lower the stove temperature. This makes the vegetables hot and dry, a perfect result for stir-fry.
- Continue to cook the meat and solid vegetables until the meat is mostly cooked and the vegetables are bright and slightly tender. This should take anywhere from 3 to 10 minutes, depending on the ingredients you use.
Step 5. Add vegetables with shorter cooking time
Once the heavier ingredients are mostly cooked, add vegetables that don't take much time to cook. Continue to stir rapidly as you add the remaining vegetables.
- Vegetables added at this point include bok choy, peppers, and mushrooms.
- Ingredients that take less time include zucchini, sliced cabbage, peas, and leafy greens. These ingredients can be added at the same time for convenience, or you can wait until the other vegetables are almost ready.
Step 6. When the vegetables are soft, add a few spoonfuls of the sauce
Pour in so that it covers all the other ingredients, then cook for a little extra for another two minutes. Your stir-fry is almost ready after an additional 1-2 minutes.
- Pour the sauce over the sides of the pan, not the bottom, to keep the bottom of the pan hot.
- Don't use too much sauce, as this can make the vegetables too wet.
Step 7. Serve stir fry immediately
The texture is best and is appropriate when it is removed hot from the pan. After pouring the sauce over the vegetables, turn off the heat and transfer the food to a plate. The stir-fry will taste the most delicious and tender when eaten immediately, so don't let it cool before eating it. Various types of rice are suitable for stir-fry dishes, also absorb sauce well, but stir-fry is also delicious to eat on its own.
Part 4 of 4: Playing with Textures and Flavor
Step 1. Adjust the cooking time if the vegetables are too mushy or crunchy
The size of the cut vegetables, their type and age, and your personal taste determine how long the vegetables should be cooked. Sauteing with your favorite vegetables will help you get a feel for how long each one should take to cook in the pan.
- If you find certain vegetables when sauteed to be too crunchy, add them earlier next time.
- If the vegetables taste too soft or crumble easily, add them later another time.
Step 2. Boil hard vegetables that take a long time to cook
Carrots, cauliflower, and broccoli often need to be boiled first, as they are tough and difficult to cut into small pieces. If these or other hard vegetables are taking too long, you have a few options:
- Boil before frying. If your cut vegetables are at least 1cm thick, boil them briefly to soften them. Dry before frying.
- Alternatively, add a little water, stock, or dry sherry during cooking. Cover for one to two minutes until the vegetables are tender, then continue sautéing as usual.
Step 3. Soak dried mushrooms in hot water before using them
You will need to soak the dried mushrooms for five to fifteen minutes or until they are soft before you can use them in your stir-fry. Adding it dry will result in a tough, tough stir fry.
- To soak dried mushrooms, boil water, then remove and add mushrooms. Remove from water after rising, for three to five minutes.
- Dried shiitake are tougher than other varieties, so they may need to soak for up to 10 minutes.
Step 4. Experiment with decorations
Once the stir-fry is removed from the heat, you may want to add a flavorful garnish that doesn't need to be cooked in the pan. For the perfect finishing touch, here are some good choices:
- Sesame seeds or toasted nuts sprinkled on top of the stir fry add a satisfying crunch to the stir fry.
- Parsley, basil, or other fresh herbs look appealing and add a pleasant aroma.
- Sprinkle thin slices of some raw vegetables to add a brighter color and different consistency to the dish.
