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    The 50 Best Stir-Fry Recipes: Tasty, fresh, and easy to make!
    The 50 Best Stir-Fry Recipes: Tasty, fresh, and easy to make!
    The 50 Best Stir-Fry Recipes: Tasty, fresh, and easy to make!
    Ebook108 pages53 minutes

    The 50 Best Stir-Fry Recipes: Tasty, fresh, and easy to make!

    By Adams Media

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    About this ebook

    They’re fast. They’re flavorful. And they’re right at your fingertips. The 50 Best Stir-Fry Recipes is an appetizing selection of delicious dishes. From Beef with Broccoli to Scallops Marsala, there’s plenty included so you can whip up satisfying and tasty snacks and meals. Enjoy! They’re fast. They’re flavorful. And they’re right at your fingertips. The 50 Best Stir-Fry Recipes is an appetizing selection of delicious dishes. From Beef with Broccoli to Scallops Marsala, there’s plenty included so you can whip up satisfying and tasty snacks and meals. Enjoy!
    LanguageEnglish
    PublisherSimon & Schuster
    Release dateOct 3, 2011
    ISBN9781440534232
    The 50 Best Stir-Fry Recipes: Tasty, fresh, and easy to make!
    Author

    Adams Media

    Adams Media, an imprint of Simon & Schuster, informs, instructs, and inspires readers across a variety of lifestyle categories by providing the content they’re looking for, from the experts they follow and trust. From New Age to Personal Finance, Cooking to Self-Help, Adams Media researches, identifies, creates, and distributes accessible content with implicit discoverability. Embodying a uniquely flexible “ground-up” publishing model, Adams Media navigates within or between consumer categories as market opportunity dictates. These are the books people are searching for. 

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      Book preview

      The 50 Best Stir-Fry Recipes - Adams Media

      The 50 Best Stir Fry Recipes Cover

      The 50 Best

      Stir-Fry Recipes

      Tasty, fresh, and easy to make!

      Adams Media, an imprint of Simon & Schuster, Inc.

      Avon, Massachusetts

      Contents

      Introduction

      Basic Stir-Fry Sauce

      Orange Sauce

      Sesame Sauce

      Oyster-Flavored Brown Sauce

      Fajita Marinade

      Sesame Stir-Fried Chicken

      Sweet and Sour Chicken

      Thai-Style Basil Chicken

      Chicken Fajitas

      Asparagus Chicken

      Beef with Broccoli

      Sizzling Beef with Teriyaki Sauce

      Beef in Black Bean Sauce

      Spicy Beef Short Ribs

      Sloppy Joes

      Stir-Fried Fish

      Shrimp in Black Bean Sauce

      Spicy Shrimp with Peanuts

      Salt and Pepper Shrimp

      Scallops Marsala

      Spicy Ham and Pepper Omelet

      Easy Mu Shu Pork

      Orange Pork Chops

      Pineapple Pork and Pepper Stir-Fry

      Pork and Apples

      Vegetarian Pad Thai

      Lo Mein for Two

      Shanghai Noodles

      Sesame Pasta and Scallops

      Quick Chicken Cacciatore

      Basic Fried Rice

      Shrimp Fried Rice

      Beefed-Up Rice Stir-Fry

      Mushroom Risotto

      Arroz con Pollo

      Sesame Tofu with Vegetables

      Spicy Tofu and Spinach

      Twice-Fried Tofu with Stir-Fry Sauce

      Simple Japanese Tofu Stir-Fry

      Veggie Fajitas

      Vegetarian Jambalaya

      Stir-Fried Bok Choy

      Broccoli in Ginger Sauce

      Thai-Style Vegetables

      Glazed Carrots

      Mu Shu Tofu

      Beef Lettuce Wraps

      Beef with Orange Peel

      Pad Thai with Chicken

      Kung Pao Chicken

      Also Available

      Copyright Page

      Introduction

      Unlike some fads that have come and gone, stir-frying has proven it has staying power. Besides being a healthy cooking method, it’s so quick! In today’s fast-paced society, many families find it difficult to fit dinnertime into their hectic schedules, let alone spend hours preparing a meal. A stir-fry can make its way from stovetop to dinner table in as little as fifteen minutes.

      Once you’ve tried a few dishes, you’ll quickly find yourself falling into a rhythm — marinating the meat, cutting and preparing the vegetables, then combining ingredients for a sauce. The total time for preparing dinner will nearly always be under thirty minutes.

      The short cooking time means that vegetables retain more of their nutrients than they do when prepared using longer cooking methods. Furthermore, the amount of oil listed in the recipes is a guideline only — you may find you’ll need even less. A properly seasoned carbon-steel wok develops its own nonstick coating after just a few uses, so you use less oil.

      Stir-frying is a great choice for vegetarians or anyone wanting to prepare a vegetarian meal. Studies show that the boundary between strict vegetarians and nonvegetarians is dissolving — even people who wouldn’t classify themselves as vegetarians are choosing to incorporate one or two vegetarian dishes into their diet each week. Stir-frying makes this easy. Often it’s just a matter of replacing the meat with tofu and adding it to the pan near the final stages of cooking.

      Here are fifty quick, easy, and delicious stir-fry dishes. In this collection, you’ll find recipes for your favorite Asian take-out specialties, like Pad Thai, Salt and Pepper Shrimp, and Lo Mein. But stir-frying isn’t just for Asian dishes — you can use the same techniques for a variety of dishes, like fajitas, risotto, and even Chicken Cacciatore.

      Stir-frying is one of the simplest cooking techniques to learn — so get out your chef’s knife and your wok (or skillet) and get started!

      Basic Stir-Fry Sauce

      If you like a thicker sauce, add 1 teaspoon cornstarch dissolved in 4 teaspoons water. Add the cornstarch and water mixture directly into the sauce in the wok or skillet, stirring quickly to thicken. This sauce is best when added at the end of cooking.

      Yields ¹⁄2 cup

      Ingredients

      3 tablespoons soy sauce

      3 tablespoons water

      1 tablespoon oyster sauce

      2 teaspoons red wine vinegar

      2 teaspoons granulated sugar

      ¹⁄4 teaspoon garlic salt

      Combine the ingredients in a small bowl. Use as called for in a recipe, or store in a sealed container in the refrigerator until ready to use. (Use the sauce within 3 to 4 days.)

      What’s in a Bowl?

      When marinating food, the last thing you want is a chemical reaction between the material of the bowl and the acid in the marinade. Not only will the reaction wreak havoc with the marinade, but it can damage the bowl. For best results, use a container made of glass, ceramic, stainless steel, or plastic when marinating food. Never use an aluminum bowl.

      Orange Sauce

      A bright, sweet sauce such as this pairs nicely with such proteins as chicken and fish. If you want to pull back on the sweetness, you can always reduce or eliminate the sugar, but expect a thinner sauce if you do that.

      Yields ²⁄3 cup

      Ingredients

      6 tablespoons orange juice

      2 tablespoons water

      1 tablespoon rice vinegar

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