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5 from 1 vote

Quick Basic Stir-fry

Vary your stir fry by the vegetables you have on-hand and your choice of chicken, tofu, beef or pork. Or make it completely vegetarian. This recipe is written for two servings but can be easily multiplied to serve more.
Prep Time20 minutes
Cook Time10 minutes
Servings: 2

Ingredients

Sauce

  • 1 cup water
  • 1 Tbsp. cornstarch
  • 1 Tbsp. cream sherry or white wine
  • 1 Tbsp. oyster sauce
  • 1 Tbsp. soy sauce
  • 1 tsp. sesame oil

Protein

  • 8 oz. chicken, beef, pork, or tofu, sliced or cubed
  • 1-2 Tbsp. soy sauce adjust to preference
  • 1 Tbsp. vegetable oil or more as needed to prevent sticking
  • 1 Tbsp. minced or pressed fresh garlic more or less to your taste
  • 1 Tbsp. Minced fresh ginger more or less to your taste

Vegetables

  • 1/2 medium yellow or white onion
  • 3-4 cups mixture of: broccoli, asparagus, green beans, snow peas, carrots, celery cut into strips or 1-2-inch pieces
  • 1/2 cup toasted cashews, optional or almonds or peanuts
  • ground white pepper (or black pepper) to taste

Instructions

  • Measure water in a 2-cup measure or medium bowl. Stir in cornstarch and remaining sauce ingredients; set aside.
  • Place sliced chicken in a small bowl and drizzle with soy sauce. Stir to coat chicken; set aside.
  • In a large sauté pan, heat the oil and gently cook garlic and ginger for about 1 minute. Increase heat and add chicken or other protein; stir-fry until almost cooked. Transfer to a warm plate.
  • Add onion to pan; stir-fry on medium-high heat 1-2 minutes until beginning to soften. Add remaining veggies on high heat stirring frequently for 3-5 minutes until vegetables are tender-crisp. The harder vegetables like carrots and broccoli stems can be added first, then add the others like broccoli florets, thin asparagus, snow peas, and celery that cook faster.
  • Stir sauce well and pour into pan. Cook 1-2 minutes or until thickened, stirring constantly. Stir in cooked chicken; heat through. Season with white pepper or black pepper to taste. Serve immediately with hot steamed rice. Sprinkle with cashews, if desired.

Notes

Adjust the amount of garlic and ginger to your taste. I like lots of ginger and little less garlic.
Additional peanut oil may be needed for the vegetables. If the pan gets too dry, simply splash in a bit of water. If the pan browns a bit, that adds flavor to the stir-fry!
Do not overcook chicken and veggies. Veggies should be crisp; they will continue to cook in the sauce.
How to keep fresh ginger and garlic on-hand In Your Freezer and Ready to Go - Rosemary Mark