Read entire recipe before beginning preparation.
Here is a list of possible vegetables that can be used and the order in which they should be added to a Stir Fry.
You do not need to use all of these vegetables, just choose your favorites. Have them cut up and ready to go into the pan when it is their time.
Amounts can be cut into half or even smaller to decrease the size of the meal.
This stir fry is good the next day.
1 to 2 tbsp. oil
½ cup water
1 uncooked chicken breast or 1 steak cut into chunks
List of Vegetables That can be used.
Group 1: Cook 2 to 3 minutes.
1 onion, sliced or cut into chunks
1 to 2 cloves garlic, chopped
2 to 3 med. Carrots, cut into small thin rounds
Group 2: Cook 2 to 4 minutes
1 stalk celery cut into pieces
1 green pepper, cut into strips
1 red pepper, cut into strips
1 cup broccoli, separating the florets
1cup cauliflower, cut into pieces
Group 3: Cook 2 to 3 minutes
1 cup zucchini cut into rounds
1 cup small squash sliced in rounds
1 tsp ginger
½ cup mushrooms, cut into small pieces
1 cup Cabbage, chopped into small chunks
Group 4 2 to 3 minutes
½ cup snow peas
½ to 1 cup pre-cooked green beans
Sauces to Add
2 tbsp soy sauce orange sauce or teriyaki sauce
Salt and pepper to taste
Prepare all vegetables before beginning the cooking process.
Begin the cooking process by placing a small amount of oil into the pan that will cover the bottom of the pan with a thin layer.
Begin cooking meats first. Cook them for about 3 to 5 minutes.
Then begin to add vegetables in the order listed. See cook times at the beginning of each group.
Start cooking temperature on medium and increase to medium high by second group.
Stir vegetables after adding each group.
Add your choice of sauce when you add your last vegetables.
At the same time add your choice of cooked pasta or rice.
Cook for the last amount of time for last vegetable added.
I take out a spoonful and taste for doneness. If not done to your satisfaction, cook for a few more minutes.
9 Tips For Mastering The Perfect Stir-Fry
1. Prepare all the ingredients before turning on the heat. ...
2. Slice meat and vegetables for maximum surface area. ...
3. Use a wok or cast-iron pan. ...
4. start cooking low and slow.
5. But the stir fry needs to be cooked fast and hot. ...
6. Add ingredients according to cook time. ...
7. Stir your ingredients often. ...
8. Thicken the stir-fry sauce.
9. Have noodles or white or brown rice ready to add at the end of the stir fry.
Stir-fry onions first, then add hard vegetables such as carrot and broccoli. Quick-cooking vegetables, such as snow peas, leafy greens and bean sprouts, should be added towards the end See chart below.