Stir fry is a traditional Chinese cooking method that is fast, healthy, and packed with flavor. It is a quick and easy way to make a delicious meal in no time. Stir frying is a cooking technique that involves quickly cooking small pieces of food in a hot pan or wok with a small amount of oil. The heat is kept high so the food cooks quickly without overcooking. Stir frying is a great way to pack in a lot of flavor in a short amount of time.

Stir fry is a great way to get creative in the kitchen. Start by picking your favorite vegetables and proteins, then cut them into small, bite-sized pieces. Heat up a wok or large skillet over high heat, then add a few tablespoons of oil. Once the oil is hot, add your vegetables and proteins to the pan. Quickly stir the ingredients together, making sure that everything gets cooked evenly. The key to a good stir fry is to keep the heat high and to constantly stir the ingredients so they don’t burn.

Once the vegetables and proteins are cooked through, you can get creative with the sauces and seasonings. You don’t have to follow the recipe to a T. Try adding a few tablespoons of soy sauce, a teaspoon of sesame oil, a tablespoon of rice vinegar, and a pinch of sugar. The combination of these flavors will make your stir fry delicious and flavorful. You can also add other ingredients such as garlic, ginger, onions, and chili peppers, for an extra kick of flavor.

Stir fry is a great way to get a delicious and nutritious meal on the table in no time. It’s also a great way to use up any leftover vegetables or proteins in your fridge. Serve your stir fry over a bed of white or brown rice for a complete meal. With a few simple ingredients and a hot wok, you can create a delicious and flavorful stir fry in minutes!

Stir Fry

Recipe by Dish Lingo

5.0 from 1 vote

Course: DinnerDifficulty: Easy

Servings

servings

Prep time

minutes

Calories

350

kcal

Stirfry (from the English Stirfry - stir fry) is a cooking technique in which meat and vegetables are quickly fried in a hot frying pan in a small amount of oil. This method comes from Asian countries, so lovers of oriental cuisine may be familiar with it. Here is a list of ingredients that go best with stir fry dishes.

Meat: chicken, pork, lean beef, shrimp;
Vegetables: bell peppers, red or green, cabbage, onions, chopped garlic, mushrooms, peas, broccoli, carrots, green beans, bamboo sprouts, small corn cobs, or chestnuts.
Spices and sauces: soy sauce, rice wine vinegar, fresh ginger, peanut butter, chopped nuts, sesame.

"Stir-fry is a quick and easy way to fry food cut into small pieces with a minimum amount of fat. This method perfectly preserves the color, taste, structure, and nutritional value of meat, fish, and vegetables. For stir-fry, food is cut into narrow strips or slices of the same size and thickness and then grouped in bowls depending on the frying time. If the products are stored in the refrigerator, remove them 30 minutes before the start of cooking. For stir-fried, it is better to use a wok. First heat it, then pour the oil in a thin stream along the walls and swirl to evenly oil the inside. Before you put the food, check if the oil is very hot. To check, use a small piece of onion: if it sizzles, then the oil is hot enough. Do not put too much food at once, otherwise, instead of frying, it will be stewed, and do not forget to stir continuously.

Ingredients

4 boneless chicken thighs
1 onion
1 pack Shirataki noodles
1 -2 Sweet peppers
2 Tomatoes
1/4 cup soy sauce
1/4 cup chicken broth
A few sprigs parsley

Directions

If the chicken is frozen, refrigerate it the night before use or for at least 12 hours. Trim the fat off the chicken with kitchen shears or a knife and discard. Rinse chicken under cold water and pat dry with paper towels. Cut into slices 2.5 cm thick.
Heat the pan over high heat for 1-2 minutes. Pour the oil into the heated frying pan. If you are using a wok, rotate it to coat the sides with oil.
Put the chicken in the pan. Fry over high heat, stirring constantly and turning the pieces with a spatula or large spoon, for 3-4 minutes, until the chicken is no longer pink inside.
Add vegetables, chicken broth, and soy sauce. Stir thoroughly while they are cooking in the chicken mixture so that they cook evenly.
Open the package of shirataki and wash the noodles. When the vegetables and meat are ready, add the noodles.
Bring the mixture to a boil over high heat, stirring constantly. Reduce heat to a low simmer. Cover and simmer for about 6 minutes, or until the vegetables are crispy-soft (check with a fork).
Add salt, pepper, and, if desired, sprinkle with greens to taste.
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You can also add carrots/mushrooms/zucchini/eggplant here.