Stir-fries Recipe

Chinese · Main course · 25 min total

A quick and versatile stir-fry recipe that works with any protein and vegetables, perfect for busy weeknights.

Ingredients

• 1 lb (450g) protein (chicken, beef, shrimp, or tofu), sliced into bite-sized pieces
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 bell pepper, sliced
• 1 carrot, julienned
• 1 cup broccoli florets
• 1/2 cup snow peas
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
• Cooked rice or noodles for serving

Instructions

1. Prepare all ingredients: slice protein, mince garlic, grate ginger, and chop vegetables into uniform sizes.
2. Heat 1 tablespoon oil in a wok or large skillet over high heat until shimmering.
3. Add protein in a single layer and cook without stirring for 1-2 minutes until browned. Stir-fry for another 1-2 minutes until cooked through. Remove and set aside.
4. Add remaining 1 tablespoon oil to the wok. Add garlic and ginger, stir-fry for 30 seconds until fragrant.
5. Add bell pepper, carrot, broccoli, and snow peas. Stir-fry for 2-3 minutes until vegetables are crisp-tender.
6. Return protein to the wok. Add soy sauce, oyster sauce, and sesame oil. Toss to combine.
7. Pour in cornstarch slurry while stirring constantly. Cook for 30 seconds until sauce thickens and coats everything.
8. Serve immediately over rice or noodles.

Tips

• For extra flavor, marinate protein in 1 tablespoon soy sauce and 1 teaspoon cornstarch for 10 minutes before cooking.
• Substitute vegetables based on what you have; bok choy, mushrooms, or snap peas work well.
• To make it spicy, add 1 teaspoon chili flakes or sriracha with the garlic and ginger.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

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