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STIR FRY Recipe

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This recipe for STIR FRY is from Mary Jo's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Prepare 1# of the following proteins: peeled raw medium shrimp, bay or sea scallops (halve large sea scallops crosswise); boneless skinless chicken breasts, cut in bite size strips, red meat thinly sliced. Marinate protein in 1 T. each soy sauce and dry or sweet sherry. The protein doesn’t need to marinate long – just make sure you do it soon after putting the skillet over low heat.

Prepare produce: Some good choices might be onion, carrots, pineapple chunks for sweet and sour only, sliced mushrooms and bell peppers or snow peas; celery, scallions, zucchini or yellow squash, drained water chestnuts.

Prepare aromatics: Mince 1 T. each of fresh garlic and ginger root.

Make a quick stir fry sauce and glaze: See 4 sauces below.

Mix 2 tsp. cornstarch with 2 T. chicken broth or water.

Stir fry meat and veggies, add garlic and ginger root, then the sauce and then the thickening.
Directions:
Directions:
LEMON STIR FRY SAUCE
¼ c. lemon juice plus 1 tsp. lemon zest
¼ c. chicken broth
1 T. soy sauce
2 T. sugar
Combine all in a 1-cup measuring cup

SOY SESAME STIR FRY SAUCE
¼ c. chicken broth
¼ c. soy sauce
2 tsps. Rice wine vinegar
2 tsps. Toasted sesame oil
1 tsp. hot red pepper flakes
1 tsp. sugar
Combine all in a 1-cup measuring cup

FRESH HERB STIR FRY SAUCE
¼ c. chicken broth
¼ c. soy sauce
2 tsps. Rice wine vinegar
1/2 tsp. sugar
¼ c. shredded basil leaves or minced cilantro leaves
Combine all in a 1-cup measuring cup

SWEET & SOUR STIR FRY SAUCE
¼ c. chicken broth
2 T. soy sauce
2 T. cider, balsamic or Rice wine vinegar
1 T. brown sugar
½ tsp. hot red pepper flakes
Combine all in a 1-cup measuring cup

 

 

 

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