stir frying

Pad Krapow (Thai basil chicken)

tbs Sunflower oil

onion

Garlic

500 g Chicken breast mince

beans

Red capsicum chopped

tbs Soy sauce

tbs Fish sauce

Honey

0.333 cup(s) Salt reduced chicken stock (80 milliliters)

cup(s) Fresh basil (1 bunch Thai

Egg(s)

Image of Pad Krapow (Thai basil chicken)

Heat a large wok over high heat. Add oil and heat for 20 seconds. Stir-fry chilli, onion and garlic for 1-2 minutes or until golden. Add mince and stir-fry, breaking up any lumps, for 2 minutes or until browned. Add beans and capsicum and stir-fry for 2 minutes or until just tender.

Add soy sauce, fish sauce and honey and stir-fry for 1 minute. Add stock and simmer for 4 minutes or until liquid has reduced. Add basil and stir-fry until just wilted.

Place Egg Poacher Insert into Omelette Maker. Crack one egg into each cup. CLOSE and microwave on 70% power for 50 - 60 seconds, or longer for firm poached eggs. Carefully spoon out eggs. Repeat with remaining two eggs.

Serve stir-fry topped with a poached egg and extra basil.

Banh Mi

fish sauce

garlic

shallot

dark soy sauce

sugar

lemongrass,

bird's eye chile (Thai chile), chopped

lime

pork

vegetable oil

rice vinegar

carrots,

daikon radish,

(4 tablespoons) butter

shallots, sliced

chicken livers, cleaned

thyme

eggs,

Salt and black pepper

brandy

baguette,

(4 tablespoons) unsalted butter, softened

Cilantro,

Scallions,

Bird's eye chile (Thai chile), chopped,

Sriracha, optional

For the wok-fried pork: Combine the fish sauce, garlic, shallot, soy sauce, sugar, lemongrass, chile and lime juice in a large bowl and toss together. Add the pork and set aside in the refrigerator for at least 1 hour or up to overnight.

Heat a wok over high heat. Add the oil to the wok. Transfer the pork to the wok with tongs, adding a few spoonfuls of the marinade for flavoring. Fry the pork until cooked through and slightly wok-charred.

For the daikon and carrot pickle: Combine the vinegar, sugar, carrots, daikon and lime juice in a bowl. Let sit for at least 1 hour.

For the chicken liver pate: Heat the oil and butter in a cast iron skillet and sweat the shallots. Add the chicken livers, thyme and eggs and sprinkle with salt and pepper. Cook until the chicken livers are just cooked through and remove from heat. Add the brandy and ignite carefully with a long match. Let the flame die down. Return to the heat. Season with salt and pepper. Remove from the heat, let cool slightly and remove the thyme sprigs.

Puree the pate in a food processor and transfer to a storage container, pressing out all the air. Cover the surface of the pate with plastic wrap to store.

Make the sandwiches: Hollow out the baguette by scooping out the excess bread from the middle. Spread 1/4 cup of the pate along the bottom half of the bread and spread the unsalted butter along the top half of the bread (reserve the remaining pate for another use). Add the wok-fried pork, 1 cup of the pickled daikon and carrot and garnish with cilantro, scallions, chopped chili and sriracha to taste if using.

Slice the baguette into 4 pieces and serve immediately.

Pork and Mushroom Stir Fry

200 g pork butt

tbsp. cooking wine

oyster sauce

water stock

white pepper

cornstarch

sesame oil

cooking oil

mushrooms

tbsp. light soy sauce

scallions

ginger

Thinly slice the pork. Add salt (or skip salt if you want a less salted dish), cooking wine, oyster sauce and water (or chicken stock) and white pepper. Grasp the pork slice for 2-3 minutes&nbsp;until all the juice is well absorbed, then add cornstarch.&nbsp;Set aside for 10 minutes. Mix in sesame oil just before frying.&nbsp;

Heat your wok or pan firstly. Add cooking oil to form a 2-3 cm high layer (do not be scared by the oil amount, we do not eat them all). Spread the pork sliced in when the oil begins to warm but not hot. Let them stay for around 5-8 seconds and then quickly fry them until turns pale. Transfer out immediately.

Remove the extra oil and save them for vegetable stir fries. Keep around 1 tablespoon of oil and fry garlic, ginger and scallion until aromatic. Place shiitake mushroom in, add oyster sauce and light soy sauce. Fry for around 30 seconds until the shiitake mushrooms are just cooked.&nbsp;

Return scallion sections and pork slices in. Mix well and serve hot!

You’ll want seconds of this flavor-packed meal. Beyond being delicious, it’s also fast—ready in just 20 minutes—and super easy to prepare. Gochujang is a staple in Korean cooking and for good reason: Its sweet heat is fabulous on everything from chicken to vegetables. Heat levels can vary among brands, so check the packaging to see if it's labeled with any kind of spice-level indicator. And if not, purchase on and start with a small amount to test its heat level. This dish calls for carrots, but you can substitute broccoli, bell pepper, or cauliflower, if you like, or use a combination. Just make sure you cut them into small, evenly sized pieces so they cook quickly and evenly.

Korean chicken and rice bowls

tsp Dark sesame oil (Asian)

Uncooked onion(s) finely chopped

clove(s) Garlic clove(s) minced

pound(s) Uncooked boneless skinless chicken breast ground

0.25 tsp Table salt

Uncooked carrot(s) shredded

0.333 cup(s) Canned chicken broth

serving(s) Bd's Mongolian Grill Gochujang Sauce (2 Tbsp Korean hot pepper paste)

Tbsp Soy sauce

0.333 cup(s) Cilantro fresh, chopped

8.875 oz Cooked brown rice pasta

English cucumber(s) halved lengthwise and thinly sliced

0.5 tsp Crushed red pepper flakes

0.5 item(s) Fresh lime(s)

Image of Korean chicken and rice bowls

Heat a large deep skillet or wok over medium-high heat until drop of water sizzles in pan. Add oil and swirl to coat pan. Add onion and garlic and stir-fry until onion softens, 1–2 minutes.

Sprinkle chicken with salt and add to pan with carrots. Stir-fry until chicken is no longer pink, about 3 minutes.

Add broth, gochujang, and soy sauce. Bring to boil, stir-frying with wooden spoon to scrape up browned bits from bottom of pan. Remove pan from heat and stir in cilantro.

Divide rice evenly among 4 bowls; top evenly with chicken mixture and cucumber. Sprinkle with red pepper flakes, if using. Serve with lime wedges.

Serving size: 1 cup chicken mixture and about 1/3 cup rice

Easy shrimp and vegetables stir fry, a light dish for summer days.

Shrimp and vegetable stir fry

shrimp

tbsp. vegetable cooking oil

salt

yellow bell pepper

asparagus

snow peas

Devine the shrimp and marinate with salt, white pepper and sugar. Set aside for 10 minutes.

Heat around 2 tablespoons of cooking oil in wok and fry the shrimp until they begin change color. Transfer out.

No need to clean the wok, pour in the left 1 tablespoon of cooking oil, fry garlic until aromatic. Place mushroom and bell pepper for around half minute until slightly seared and softened.

Add asparagus and snow bean pieces. Season with a small pinch of salt.  

Return the shrimp and drizzle the fishsauce and sesame oil. Quick fry (around 10 fries) and transfer out immediately.

Butternut Squash with Hoisin

tsp Canola oil

Uncooked shallot(s) finely chopped

tsp Ginger root finely chopped, peeled fresh

Water

0.5 fl oz Mirin rice wine

soy sauce

Tbsp Hoisin sauce

0.25 tsp Chili oil

Uncooked scallion(s) thinly sliced

Tbsp Cilantro chopped fresh

Heat wok or large deep skillet over high heat until drop of water sizzles in pan. Add canola oil and swirl to coat wok. Add shallot and ginger and stir-fry until fragrant, 30 seconds.

Add squash and stir-fry 1 minute. Add water, wine, soy sauce, and salt. Reduce heat and cook, covered, stirring occasionally, just until squash is tender, about 10 minutes. Stir in hoisin sauce and hot chili oil and cook 1 minute. Sprinkle with scallions and cilantro.

This Chinese-takeout staple usually comes swimming in oil. Not so with this version! Follow this recipe—or add whatever vegetables you happen to have on hand. It’s a great way to use up all those odds and ends in the fridge! Just about any vegetable would be fine. Remember to give firmer vegetables a head start when cooking. Serve the lo mein sprinkled with crushed red pepper or drizzled with sriracha or another hot sauce if you want to add some heat.

Chicken lo mein

oz Uncooked egg noodles lo mein variety

pound(s) Uncooked boneless skinless chicken breast

tsp Rice wine vinegar divided

tsp Cornstarch

tsp Canola oil divided

3.5 oz Fresh shiitake mushroom caps, sliced (2 cups)

Sweet red pepper(s)

cup(s) Packaged coleslaw mix (shredded cabbage and carrots)

peas

tsp Ginger root fresh, peeled, grated

Uncooked scallion(s) sliced

Image of Chicken lo mein

Cook noodles according to package directions. Drain under cold water, then drain again. Transfer to a medium bowl. Toss noodles with 1 tsp sesame oil.

Toss chicken with 1½ tbsp soy sauce, 2 tsp vinegar, and cornstarch.

In a large nonstick skillet, heat 2 tsp canola oil over medium-high. Add chicken and cook, stirring often, until lightly browned and cooked through, about 5 minutes. Transfer to a plate.

Heat remaining 1 tsp canola oil over medium-high in same skillet. Add mushrooms and bell pepper and cook, stirring often, for 3 minutes. Add coleslaw mix, snow peas, ginger, and garlic. Cook, stirring often, until vegetables are crisp-tender, about 3 minutes. Stir in noodles, ½ cup water, scallions, and remaining 3 tbsp soy sauce, 1 tsp sesame oil, and 1 tsp vinegar and, using tongs, toss until hot and coated. Add chicken and toss until hot.

This vegan dish boasts a super sweet-and-spicy peanut sauce. Searing the tofu first makes its crispy on the outside so it doesn’t fall apart during stir-frying.

Tofu Stir-Fry with Peanut Sauce

oz Firm tofu

peanut butter

tbsp(s) Low sodium soy sauce

tbsp(s) Dark brown sugar

tsp(s) Minced garlic

tsp(s) Ginger root minced

tsp(s) Rice wine vinegar

0.5 tsp(s) Sambal oelek

spray(s) Cooking spray

cup(s) Uncooked sugar snap peas uncooked

0.5 tsp(s) Kosher salt

cup(s) Uncooked green cabbage

Uncooked carrot(s)

1.5 tbsp(s) Unsalted toasted sesame seeds

Image of Tofu Stir-Fry with Peanut Sauce

Line a sheet pan with paper towels; place tofu on top. Cover tofu with a few layers of paper towel and press down lightly with your hands to dry it; let tofu drain while you prepare the other ingredients.

To make peanut sauce, in a small bowl, whisk together peanut butter, soy sauce, water, sugar, garlic, ginger, vinegar and sambal oelek; set aside.

Coat a large nonstick skillet (or wok) with cooking spray; set over high heat. When pan is hot, add tofu; cook until browned, about 3 to 5 minutes per side. Remove tofu from pan and slice into thick strips; set aside.

Add pepper and snap peas to same skillet (or wok) and sprinkle with salt; stir-fry for 5 minutes. Add cabbage, carrot and reserved peanut sauce; toss to coat and stir-fry until cabbage wilts, about 1 to 2 minutes (if the sauce appears too thick, stir in some additional water). Add seared tofu and scallions; stir to coat and cook until heated through. Garnish with sesame seeds and serve. Yields about 1 1/2 cups per serving.

This fried rice cooks in a snap, and it's much healthier than the restaurant version. It can be made in less than 25 minutes and is bursting with flavor. The quick sauce comes together in minutes and is comprised of dry or sweet sherry as well as low-sodium soy sauce. The rest of the stir-fry features marinated tofu, garlic, ginger, summer squash, brown rice, snow peas, and red peppers. Feel free to experiment with any other veggies you have on hand, like mushrooms, onions, and broccoli. Stir in the sauce and sliced scallions right before serving for crunch and a final hit of color and texture.

Vegetable fried rice

oz Firm tofu extra-firm

Tbsp Sherry (dry

Tbsp Low sodium soy sauce

clove(s) Garlic minced

piece(s) Ginger root 1-inch,

Summer squash

cup(s) Cooked medium grain brown rice cooled

cup(s) Snow peas

Uncooked scallion(s) sliced, white and pale green parts only

Image of Vegetable fried rice

Cut tofu into small cubes. Mix together 1 tablespoon cooking wine and 1 tablespoon soy sauce and pour over tofu to marinate while you prepare vegetables.

Mix remaining 1 tablespoon wine and 3 tablespoons soy sauce together and set aside.

Heat a wok over high heat and add canola oil. When oil is hot add drained tofu, garlic and ginger. Stir-fry for about a minute, then add squash.

After another minute add rice, snow peas and peppers. Stir-fry until rice is hot and vegetables are hot but still crisp, 1 to 3 minutes.

Add soy sauce mixture and stir to coat evenly. Add scallions and serve.

Looking for a one-pan wonder? Try yakisoba, Japanese stir-fried noodles with vegetables and chicken (or beef, pork, shrimp, or tofu, if you prefer). The easy prep and delicious, savory-sweet sauce will make this a family favorite. Asian markets and well-stocked grocery stores sell pre-cooked yakisoba noodles. If you can’t find them, you can substitute fresh or dried ramen noodles or Chinese wheat noodles. For the best results, prep the vegetables in long, thin pieces, similar to the shape of noodles. That way, you can pick up everything in one swoop with your chopsticks. The recipe, which makes 7 cups, is a Yummly original created by [Diana Kuan](https://www.yummly.com/dish/author/diana-kuan).

Chicken Yakisoba

Yakisoba noodles

shiitake mushrooms

cabbage

carrot

chives small bunch

chicken breasts or chicken tenders

worcestershire sauce

ketchup

vegetable oil oil

Step 1: If you have yakisob…

If you have yakisoba noodles, skip this step. If you’re using ramen or Chinese wheat noodles, bring a pot of water to a boil, then cook noodles according to package directions until barely tender to bite (al dente). Immediately run them under cold water, and drain thoroughly. Meanwhile, continue with recipe.

Step 2: Prep vegetables: Sl…

Prep vegetables: Slice onion lengthwise into 1/4-inch-thick strips. Discard mushroom stems, then slice caps 1/4 inch wide. Chop garlic. Stack cabbage leaves on top of each other and roll them up into a tight cylinder. Slice leaves crosswise about 1/4 inch thick until you have about 3 cups of shredded cabbage. Peel carrot and use the vegetable peeler to create long, thin ribbons about 1/2 inch wide. Cut chives into 3 inch-long sections. Set vegetables aside.

Step 3: Prep chicken: In a…

Prep chicken: In a large bowl, stir cornstarch and 1 1/2 Tbsp. soy sauce until cornstarch is dissolved. Cut chicken into thin slices 1 1/2 to 2 inches wide and 1/4 inch thick. Add chicken to soy sauce marinade and stir until it’s well-coated. Set aside for 5-10 minutes at room temperature.

Step 4: Prepare sauce: In a…

Prepare sauce: In a small bowl, stir together oyster sauce, Worcestershire sauce, ketchup, and sugar.

Step 5: If you’re using yak…

If you’re using yakisoba, put them in a colander, run the noodles under hot water, and separate them with your hands. (They are pre-oiled, so don’t add oil.) If you’re ramen or Chinese noodles, toss the cooked noodles from Step 1 in a bowl with 1 Tbsp. oil until well-coated. Set noodles aside.

Step 6: In a wok, 12- to 14…

In a wok, 12- to 14-inch frying pan, or a wide Dutch oven, heat 1/4 cup oil over medium-high heat until shimmering. Add chicken slices and spread them out. Allow chicken to sear undisturbed until lightly golden on the underside, 1-2 minutes. (You’ll be tempted to immediately start stirring, but for well-seared chicken, leave it alone!) Continue to cook, stirring, until chicken is no longer pink, 1-2 minutes more. Transfer chicken to a plate and set aside.

Step 7: Add onion, shiitake…

Add onion, shiitake mushrooms, and garlic and cook, stirring occasionally, until onion is translucent, 2-3 minutes. Add cabbage and carrot and cook, stirring occasionally, until vegetables are slightly softened, about 1 minute.

Step 8: Reduce heat to medi…

Reduce heat to medium and add noodles. Return chicken to the pan. Add sauce and toss with tongs until noodles and chicken are hot and well-coated with sauce, 1-2 minutes. Add chives and toss again. Transfer yakisoba to a platter. Serve with more soy sauce to add to taste.

Top 10 stir frying recipes from across the web

The most viewed stir frying recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Pad Krapow (Thai basil chicken)

Banh Mi

Pork and Mushroom Stir Fry

Korean chicken and rice bowls

Shrimp and vegetable stir fry

Chicken lo mein

Tofu Stir-Fry with Peanut Sauce

Vegetable fried rice

Chicken Yakisoba

Top 10 stir frying recipes from across the web

The most viewed stir frying recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pad Krapow (Thai basil chicken)

Banh Mi

Pork and Mushroom Stir Fry

Korean chicken and rice bowls

Shrimp and vegetable stir fry

Chicken lo mein

Tofu Stir-Fry with Peanut Sauce

Vegetable fried rice

Chicken Yakisoba

The most viewed stir frying recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine