Bell peppers Snap peas Carrots Water chestnuts Green or red cabbage Broccoli, or broccoli rabe Eggplant Onions Shiitake mushrooms Pre-cooked raw bamboo shoots.
Frozen vegetables do not need to be thawed if they are already in small pieces, but it’s a good idea to rinse off the ice crystals and then pat them dry to keep the stir fry as dry as possible. [1] X Research source
As you prep the vegetables, keep each type separate. Since some vegetables cook more quickly than others, you’ll be adding them to the wok at different times. For vegetables that tend to cook more slowly, cut them into slightly smaller pieces so they aren’t undercooked when everything else is ready. For example, potatoes, carrots, and other starchier vegetables tend to need more time than mushrooms and eggplant.
Chop aromatic seasonings into the smallest pieces you can, so that their flavor is evenly distributed throughout the stir fry. For a two-person stir fry, try one clove of garlic, one or two chopped scallions, 1⁄2 inch (1. 3 cm) of fresh chopped ginger, and one small minced chili pepper. [2] X Research source
Chop meat into thin, bite-sized pieces. Thicker pieces of meat won’t cook quickly enough. It’s important to make sure everything gets cooked thoroughly if you’re adding meat to your stir fry. Chop tofu into bite-sized chunks. Choose firm tofu that will hold up to frying. Silken tofu breaks down easily and won’t hold up in a stir fry.
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 allow it to simmer until it begins to thicken and the sugar is completely dissolved. Add salt and red pepper flakes to taste.
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 allow it to simmer until it begins to thicken and the sugar is completely dissolved. Add salt and red pepper flakes to taste.
Combine 1/2 cup creamy 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 shakes of sesame oil, or red pepper flakes to enhance the flavor. Let the mixture rest in the refrigerator overnight so the flavors have time to meld.
Combine 1/2 cup creamy 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 shakes of sesame oil, or red pepper flakes to enhance the flavor. Let the mixture rest in the refrigerator overnight so the flavors have time to meld.
Mix in a teaspoon of sugar and one of rice wine vinegar for a more traditional taste. Mix equal parts lemon juice and broth for a tart taste.
Do not let the wok or skillet overheat, or you could start a fire when you add the oil. The wok or skillet is ready when a drop of water vaporizes within 2 seconds. [4] X Research source Open any windows and turn on the oven fan if you have one. Stir frying can produce a lot of smoke and heat.
Hold the handle of the skillet or wok and rotate it so the oil coats the whole surface. It should break apart into a chain of oil beads and easily run across the bottom of the pan. If the oil is slow to spread, the skillet or wok probably isn’t hot enough. Heat it until the oil is drippy before you start adding ingredients. Otherwise, the stir fry could come out soggy.
Use a wooden spoon to quickly stir the ingredients, or toss them in the oil if you can do it without spilling anything. Cook the aromatics for about 30 seconds before moving on to the vegetables and protein. Don’t wait too long, since garlic and other aromatics burn easily in a hot wok.
To avoid making the stir fry soggy and unevenly cooked, only use enough vegetables to cover the base of the wok or skillet. Since a stir fry only takes a few minutes, you could cook your vegetables in batches, letting the wok and oil warm up in between. If the ingredients seem to be overcooking, stir more vigorously instead of turning down the heat. This keeps vegetables hot and dry, which results in proper stir fry cooking. Continue cooking the meat and denser vegetables until the meat is mostly cooked and the vegetables have become bright and slightly soft. This should take anywhere from 3 to 10 minutes, depending on the exact ingredients you’re using.
Vegetables to add at this point include bok choy, bell peppers, and mushrooms. Ingredients that take even less time include zucchini, shredded cabbage, snap peas, and leafy greens. [7] X Research source These can be added at the same time for simplicity, or you can wait until the other vegetables are nearly ready.
Pour the sauce in a line on the side of the skillet or wok, not the base, to keep the bottom of the wok hot. Don’t use too much sauce, since it can make the vegetables too wet.
If you find a particular vegetable in the stir fry too crunchy, add it earlier next time. If a vegetable feels too soft or falls apart, add it later next time.
Blanch them before frying. If your vegetable pieces are at least half an inch thick, steaming them for a short time will quickly make them softer. Always pat them dry before frying. Alternatively, add a small amount of water, broth, or dry sherry during the cooking. Cover for one to two minutes until the vegetables are tender, then continue stir frying as normal.
To soak dried mushrooms, boil some water, then remove from heat and add the mushrooms. Remove them from the water once they’re plump, after three to five minutes. Dried shiitake are harder than other varieties, so they may need to be soaked for up to 10 minutes.
Sesame seeds or toasted nuts sprinkled over the stir fry add satisfying crunch. Parsley, basil, or other fresh herbs look attractive and add a pleasant scent. Sprinkle on a few thin slices of raw vegetables to add a brighter color and different consistency to the dish.
