easy stir fry

With snow peas, bell peppers, and green onions, this stir fry is so much better than takeout from Delish.com.

Crispy Pork Stir Fry

c. white rice

lb. pork, thinly sliced and cut into 1/4" strips

kosher salt

cornstarch

garlic, chopped

anchovy fillet, chopped

ginger,

brown sugar

soy sauce

black pepper

snow peas, chopped

red bell pepper, cut into 1/4" strips

green onions, chopped

This is one of all time best Chinese recipes I've ever made.  Finally a dish I can make at home that truly tastes like it is from a high quality Chinese restaurant.  It might say four servings, but it fed two hungry guys with no leftovers.  I did double the sauce and used it all.  It was FANTASTIC!  You have to try this, even though it is a bit of prep.  I did the pork strips first and dredged them in corn starch to give them plenty of time.  Much crispier that way.  Anchovy past is a wonderful idea, and can't imagine EVER skipping anchovy for that extra layer of taste.

This is a delicious dish. I doubled sauce, but other than that followed the recipe as written. 
My prep time was a longer than 10 minutes, but cook Rome was about spot on.

This was great and a wonderful change from my usual stir fry.  I left out the anchovy sauce because we don't like fish at all in our house and it still came out great!

I made it tonight using broccoli florets rather than snow peas, added thinly sliced onion, and doubled the garlic. Added more chicken broth to the sauce and included an anchovy. Absolutely delicious!!! The pork was crispy and the sauce was better than any I've had in a restaurant. I'll try it with chicken, beef, and tofu.

This was excellent ! I have never eaten an anchovy nor wanted to, but  based on recommendation I used in my sauce and it was excellent ! I made double the sauce but found I didn’t need it . To ensure crispy pork I cut thin , cover with half 1/3 of cornstarch and let sit . Then I had the remainder and toss right before cooking . This was great !

Instead of the anchovies I used fish sauce

Absolutely amazing!! I doubled the sauce and changed up the veggies a bit! I used tri peppers, baby corn, bok choy, water chestnuts, sugar peas and broccoli then served over rice noodles tossed in the extra sauce! My family said it was better than take out! Huge thumbs up!

Delicious!  I skipped the anchovy and used green beans in place of peas.  Will make this again.

Oh gosh this was yummy! Made with noodles and doubled the sauce so they’d be juicy & it worked out nicely. There’s 2 of us & none left! Thank you! 🙏

It was soooo delicious. I only had half a pound of pork but followed the reviews and kept the sauce amount the same. I am IN LOVE with this recipe. To the sauce, I added some gochujang and oyster sauce and it gave it a bit of kick. It took literally 25 mins and was so easy to make. I would highly recommend.

"Cooked until no longer pink and crispy" is a tad confusing. Great recipe though, thanks.

easy to prepare and very good! so good I made it twice last week and again today.  you don't taste the anchovy at all.

Can’t figure out how to make this dish crispy

Homemade vegetable lo mein is the perfect replacement when carryout can't get to you fast enough!

Simple “Just Like Takeout” Vegetable Lo Mein

spaghetti noodles (ramen noodles

olive oil

frozen cube garlic

frozen cube ginger

edamame

broccoli

carrots

water chestnuts

cabbage

Lo Mein Sauce

Sauce

Sesame oil

Make the sauce by putting all the ingredients into a jar with a lid and shaking well until combined.  Set aside.

Prepare the noodles according to directions.

In a large skillet over medium high high add olive oil, garlic and ginger cubes

Stir the ginger and garlic until they have melted into the oil (about 30 seconds)

Quickly add in the edamame, carrots and broccoli and let them start cooking, stirring occasionally makin sure everything cooks evenly

After about 8-10 minutes add in the water chestnuts and shredded cabbage.

Once the cabbage begins to wilt and the rest of the veggies are cooked through, add the cooked noodles into the pan.

Pour the sauce over the the entire mixture and over medium low heat toss until everything is thoroughly coated.

Serve and enjoy!

This teriyaki beef recipe is an easy and healthy stir fry recipe that&#x27;s a perfect family meal. Featuring a Paleo + Whole30 compliant teriyaki sauce!

Teriyaki Beef Recipe (Paleo + Whole30)

coconut aminos

dates,

tbsp arrowroot starch

apple cider vinegar

garlic powder

flank

red bell peppers,

broccoli florets

green onions,

cauliflower rice ((about 1 medium head))

tbsp avocado oil

Salt and peper

Sesame seeds, optional topping

To make the sauce, place all of the sauce ingredients in a blender or food processor and run continuously to combine all the ingredients until smooth. Stop to scrape sides down as needed and restart.

Prep steak, bell pepper, broccoli and green onions as noted. &quot;Rice&quot; cauliflower to have it ready.

Heat 1 tbsp of sesame oil over medium-high heat in a large skillet or wok. Add beef and season with a pinch or two of salt and pepper. Cook for 3-4 minutes, stirring to cook on both sides, until the beef is just cooked through. Transfer to a plate.

Add the remaining 1 tbsp sesame oil to the pan, along with the bell pepper, broccoli and green onions. Sauté for 3-4 minutes, stirring frequently.

At the same time, in a separate pan, heat avocado oil over medium heat. Add cauliflower rice and season with salt and pepper. Cook, stirring occasionally, until the rice is just tender, about 4-5 minutes.

Add the beef and sauce mixture to the pan with the veggies and stir until the veggies and beef are evenly coated. Continue to cook for 1-2 minutes, or until the sauce has thickened. Turn heat to low. Taste and season with any salt and/or freshly ground black pepper as desired.

Remove from heat and serve teriyaki beef over cauliflower rice. Top with optional sesame seeds if desired.

This Spam fried rice recipe gives you all the feels for island life without the carbs! It's savory, filling and the perfect meal to make at home with ingredients you probably already have in your pantry.

Keto Low Carb Spam Cauliflower Fried Rice

oz Spam (about 1/3 of the can)

tbsp Sesame Oil

Cups Cauliflower Rice

Salt

Black Pepper

Whole Onion

Stalk Green Onion

Gather all the ingredients.

Finely dice green onions, onions, spam (about 1/4 x 1/4 inch cubes) and set aside.

In a Teflon frying pan, add 1 tbsp of Sesame Oil on high heat.  Once oil is up to temp (slightly smoking), add diced spam and cook for 2-3 minutes until you get a nice brown crust on the spam.  Transfer to holding bowl.

In the same Teflon frying pan, add 1 tbsp of Sesame Oil on high heat.  Once oil starts to lightly smoke, add cauliflower rice and onion.  Stir often and cook for 2-3 minutes or until desired texture is reached.

After 2-3 minutes, add back spam, salt, and black pepper.  Mix well and continue to cook for an additional 1 minute.

Lastly, mix in the green onions, transfer to serving bowl and enjoy hot!

https://content.jwplatform.com/videos/JeLouRlS.mp4

This easy stir fry sauce without cornstarch is such an easy homemade sauce for a quick veggie-packed weeknight dinner.

Easy Stir Fry Sauce without Cornstarch

garlic powder (or 2-3 fresh cloves, minced)

granulated ginger (or 1/2 inch ginger, grated)

tsp red pepper flakes

lime (juiced)

In a mason jar, pour in all your ingredients. Secure the lid and shake until combined.

Cook your favorite stir fry recipe + enjoy!

Chicken Stir Fry is a quick and easy dinner that is a real family pleaser. It&#x27;s loaded with chicken, vegetables and a quick sauce to serve over rice or noodles. A 30 minute recipe for busy weeknights.

Chicken Stir Fry

chicken (tenders, breasts

onion, sliced thin

bell pepper, sliced thin

carrots,

mushrooms

garlic cloves,

vegetable oil, divided use

orange juice

lite soy sauce

sesame oil

ginger

rice

sesame seeds

Cut chicken into bite sized pieces.

Heat 3 tablespoons of oil in a wok...

Heat 3 tablespoons of oil in a wok or large skillet and over high heat, when the oil is hot, add chicken, stir often, cooking until chicken is cooked through but not browned. Remove to a bowl and set aside.

Add 3 tablespoons oil to the wok and...

Add 3 tablespoons  oil to the wok and place over high heat. When the oil is hot, add onion, bell peppers, carrots and broccoli. Cook stirring often about 3 minutes, stir in mushrooms and continue to cook 5 minutes.

Mix in minced garlic, cooking about 2 minutes.

Next, add chicken into the vegetables and mix...

Next, add chicken into the vegetables and mix well.

Mix the sauce in a small bowl by...

Mix the sauce in a small bowl by combining the brown sugar and cornstarch. Add orange juice, soy sauce, sesame oil and ground ginger. Whisk to combine.

Pour sauce over the chicken and vegetables, stir...

Pour sauce over the chicken and vegetables, stir occasionally, cooking until sauce is thickened, about 5- 10 minutes.

Remove from heat.

Serve chicken stir fry over cooked rice and...

Serve chicken stir fry over cooked rice and garnish with sesame seeds.

Whip up this homemade stir fry seasoning mix that is so simple to make. Simple ingredients that pack a ton of flavor. Season veggies, meat, pasta and more with this stir fry mix.

Make Your Own Stir Fry Seasoning Mix!

Pepper

Garlic Powder

Onion Powder

Cajun Seasoning (Optional)

Shakes of Red Pepper Flakes (Optional)

Sugar

Tbsp. Soy Sauce

Water

Start By Cooking Your Meat with Salt &...

Start By Cooking Your Meat with Salt & Pepper

Add Veggies (I use 2 Bags total, One...

Add Veggies (I use 2 Bags total, One of Mixed Veggies and 1 Broccoli Florettes)

Combine All Ingredients Above in a Mixing Bowl

Pour Seasoning Mix over Veggies and Meat and...

Pour Seasoning Mix over Veggies and Meat and Cook over Medium/High Heat for around 20 Minutes or until Veggies are done and Water has Evaporated from the mix.

Serve over Rice

Stir-Fried Chinese Long Beans

Chinese Long Beans (washed and trimmed to 3" lengths)

cooking oil

garlic

water

oyster sauce

Heat up your wok, add oil. When shimmering, add minced garlic. Fry just for a few seconds until fragrant. You want to make sure that you don't wait too long before adding the garlic to the oil, otherwise the oil will be too hot and the garlic will burn.

Add your long beans, fry in wok for 30 seconds, tossing the garlicky oil all over the beans.

Add water, oyster sauce and soy sauce. Cover the wok. Let the beans steam for 5 minutes on medium heat. Check to see if beans are almost tender, but not too soft. If not, re-cover and steam an additional 1 minute. Uncover, let the rest of the liquid evaporate, about an additional minute.

A lower-calorie version of the takeout classic that still tastes good.

Lower Calorie Shrimp Fried Rice

Rice, 150 g

Water, 280 g

Cooking oil, for stir frying

Eggs, 2

Shrimp, 170 g

Salt, 3 g

Baking spray, for stir frying

cloves

Onions, 60 g

Carrots, 80 g

Mushrooms, 80 g

Peas, 80 g

MSG, 3 g

Steam the rice

Add the rice to a metal strainer and rinse the starches under water. Ensure the water has completely drained to minimize excess moisture. Add the rinsed rice in a saucepan with the measured amount of water and cover with a lid.

Bring to a boil over medium heat. Once boiled, turn off the heat, remove the lid, place a kitchen towel over top, and place the lid back on. Let the rice steam off the heat for 15 to 20 minutes. If the water hasn't fully absorbed, you can put it back on low heat for a few minutes to finish cooking.

Once done, spread on a plate to let excess steam escape.

Note: Rice can be made ahead of time and stored in the fridge, which also improves its texture during stir-frying.

Marinade the shrimp

Chop the shrimp into small cubes and place into a bowl on a scale. Add the salt and cornstarch and mix together. Let the shrimp marinate for 15 minutes.

Meanwhile, use this time to gather the remaining ingredients or prep vegetables.

Stir fry the shrimp

Heat a wok or skillet over medium-high heat. Spray for 1 second with cooking spray to cover the pan. Add the marinated shrimp and stir fry until done, about 2-3 minutes depending on the size of the pieces. Take the shrimp out and set aside in a bowl.

Stir fry the vegetables

Spray the pan again for 1 second. Add the minced garlic and bloom for 10-15 seconds until just fragrant. Add the onions and carrots and stir fry until browned while mixing constantly about 60-90 seconds. Add in the mushrooms and stir fry for another 30 seconds. Remove the vegetables and add to the bowl with the shrimp.

Fry the egg and rice; add seasoning

Bring the heat to high. Turn off the heat, add a swirl of oil to the wok to coat its surface, and turn the heat back to medium-high. Add the beaten egg and cook until the curds start to set.

Add in the cooked rice. Stirring constantly, fry the rice for 2-3 minutes. It should toast some and become dryer without clumps, and the egg should become dispersed into small pieces.

 Add the sugar, soy sauce, and MSG to the rice and stir it in.

Combine & finish the stir fry

Return the cooked shrimp and vegetables to the wok. Add the peas to the rice and stir fry for another 15-20 seconds. Shut off the heat and add the scallion, then mix to combine.

Taste it! Adjust the soy sauce, msg, or sugar as you see fit.

https://www.youtube.com/watch?v=HulTmlMThWw&t=401s

Welcome back to Episode 2 of the lower calorie series. Today, we are covering fried rice, an absolute gem of a dish. First, we'll make the restaurant-style version to establish a baseline of calories and more importantly understand the underlying techniques of how it's made, then we'll analyze where we can make lower-calorie substitutions while maintaining the highest level of taste adherence to the original version.

How to make Lower Calorie Fried Rice that still tastes good.

I love this quick and easy stir fry recipe so much! It tastes amazing and it's so much healthier than take-out. This is the perfect recipe for hectic nights when you want something flavor-filled but don't want to spend an hour cooking!

Quick and Easy Stir-fry

chicken

stir fry vegetables

Hot cooked rice (about 6 cups cooked)

honey

vinegar

chicken broth

red pepper flakes (optional)

Heat a large nonstick or cast iron skillet over medium to medium-high heat. Add the oil and heat for 30 seconds. Add the chicken and cook until the chicken is cooked through and no longer pink in the center.

While the chicken is cooking, add all of the sauce ingredients to a quart mason jar, add a lid, and shake well to combine.

When the chicken is cooked through, reduce the heat to medium and pour the sauce over the chicken. Stirring continuously, cook until the sauce thickens and the color changes from a muddy brown to a cleaner, reddish color. This should take about 3 minutes.

Add the frozen vegetables, and cook until the veggies are heated through.

Serve the chicken, sauce, and veggie mixture over hot cooked rice, and garnish with chopped green onion and sesame seeds if desired. Enjoy!

This was fantastic &amp; so quick!  Wish I’d read the comments &amp; halved the sauce, but will do that next time. Will make this again, for sure.  I used coconut aminos instead of soy sauce…best stir fry sauce I’ve made!  Thanks!

OMG!! So delicious!!! My husband’s first bite was followed by “Mmmm!” which I took as a win! Cooked a chicken in the crock pot all day and used that meat with frozen stir fry veggies. Super easy &amp; quick!!! Thank you for this!!!

Top 19 easy stir fry recipes from across the web

The most viewed easy stir fry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Chicken Stir Fry

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Lower Calorie Shrimp Fried Rice

Quick and Easy Stir-fry

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Top 19 easy stir fry recipes from across the web

The most viewed easy stir fry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Crispy Pork Stir Fry

Simple “Just Like Takeout” Vegetabl...

Teriyaki Beef Recipe (Paleo + Whole...

Keto Low Carb Spam Cauliflower Frie...

Easy Stir Fry Sauce without Cornsta...

Chicken Stir Fry

Make Your Own Stir Fry Seasoning Mi...

Stir-Fried Chinese Long Beans

Lower Calorie Shrimp Fried Rice

Quick and Easy Stir-fry

Tofu and Vegetable Stir-Fry

Lemongrass Tofu

Stir-Fried Tempeh (Oseng-Oseng Temp...

Easy Tempeh Stir-Fry

Restaurant Style Chicken Fried Rice

One-pan Beef Ramen Noodles

Chop Suey

Ground Turkey Stir Fry

Kung Pao Chicken

The most viewed easy stir fry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine