stir fry recipes
If mealtime in your household involves the words “quick,” “easy” and “minimum mess,” then look no further than this 30-minute Chicken and Broccoli Stir-Fry starring tender diced chicken and fresh veggies tossed in a tangy ginger-soy sauce.
This meal-in-a-bowl has become a go-to in my weeknight repertoire. And not only does it fall under the “Fast and Flavorful” category, it can also be as healthy or as indulgent (read: noodles!) as you’d like. But before you fire up those flames, read on for my top tips for stir-frying success.
Standardize Your Sizes: The size of your ingredients plays an important role in how quickly and evenly they will cook. Put those knife skills to the test and aim to slice and dice each ingredient into equal-sized pieces.
Pick Your Pan: To wok or not to wok? That is the question. While a wok’s high sides will minimize any potential mess from the frequent stirring (hence, stir-frying), a sauté pan with 2- to 3-inch high sides will work just fine.
Cook, Remove, Repeat: The technique of stir-frying often involves cooking some ingredients, removing them from the pan, adding other ingredients, and then tossing it all together for the big finish. In this particular recipe, we stir-fry the broccoli and peppers, remove them, stir-fry the chicken with the sauce, and then add back in the veggies.
This method of preparation prevents varying ingredients from being overcooked or undercooked. By cooking the veggies, removing them, and then adding them back in at the end, we’re preserving their tender texture while avoiding a mushy mess.
Ready for a no-fuss meal that will make the most of all those leftover odds and ends in the fridge? Wok and roll with this quick and easy recipe for Chicken and Broccoli Stir-Fry.
- Kelly Senyei, Just a Taste
Hi, I’m Grace Young, cookbook author and stir-fry guru. The wok is one of the most incredible cooking instruments, yet it’s sadly overlooked. I was delighted to create modern recipes that demonstrate the versatility of the wok for the April issue of Better Homes and Gardens.
With a wok you can pan-fry, braise, steam, boil, poach, deep-fry and even smoke foods. But the easiest way to fall in love with this iconic pan is to stir-fry. Seasonal ingredients are the key to a great stir-fry. The high heat and fast cooking accentuates the natural flavor and texture of ingredients, especially vegetables.
My favorite place to shop for produce is the farmer’s market. This spring as I wandered around the Union Square farmer’s market in New York City I couldn’t resist the young garlic, baby lettuce, and picture-perfect radishes. On the way home I stopped to buy shrimp, and by the time I was in my kitchen, I had the inspiration to create the Seared Shrimp Salad with Wok Dressing. I wanted a simple dressing, fragrant with sesame oil, but with a little kick from sriracha sauce, garlic, and a hint of honey.
I wrapped the just-cleaned shrimp with plenty of paper towels until they were dry to the touch. Excess moisture causes spattering and takes down the temperature of the pan, preventing the shrimp from searing. After a quick stir-fry the garlic, ginger, and coconut-infused shrimp is intensely flavored and laced with wok aroma. Served with young lettuce, radishes, avocado, and the warm dressing, this dish captures the fresh taste of springtime.
The beauty of a stir-fry is once you understand the basics you can improvise and vary the vegetables as the seasons evolve. From now until the end of autumn, stir-fries are at their best, when farmer’s markets are abundant with just harvested vegetables that come alive in your wok. I encourage you to explore your local farmer’s markets and buy what’s in season. If you’ve never cooked with a wok now’s the time to start your culinary love affair. Get the recipe here!