Stir Fry Recipes For Each Day Of The Month

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I love stir fry meals! They’re not only delicious, they can be quite healthy too (especially when you use lots of fresh veggies, keep oil to a minimum and use low-salt ingredients).

Fresh VeggiesHere are my picks for nearly three dozen tasty recipes that I’ve handpicked from around the ‘net, they range from simple ingredients to more “Wok Star” pantry staples.

I’ve organized them into groups for easier browsing: Chicken, Beef, Pork, Seafood (only a couple so far) and Meat-Free/Vegetarian.

You’ll also find a few quick tips at the bottom of the page to help you achieve a perfect dish, every time. Quite a packed list here folks, enjoy!

Chicken:

  • Chinese: Made with chicken breasts, thinly sliced red bell pepper, yellow bell pepper, chopped celery, carrots, diced onion, edamame, light soy sauce, lemon juice, olive oil, red pepper flakes, salt and pepper. From Eat Yourself Skinny.
  • With Broccoli & Cashews: Makes 4 servings, ingredients include broccoli florets, carrots, soba noodles, olive oil, minced fresh ginger, minced garlic, boneless, skinless chicken breast halves, soy sauce, toasted sesame oil, scallions, chicken broth and lightly toasted unsalted cashews. From Prevention.
  • Sweet & Spicy Orange: Made with flour, whole-wheat breadcrumbs, egg whites, boneless, skinless chicken breasts, canola oil, minced garlic, broccoli florets, sugar snap peas, sliced mushrooms, red bell pepper, baby bok choy, water chestnuts, shredded carrots, sliced, toasted almonds and crispy Chinese egg noodles. Sauce ingredients: orange juice, honey, low-sodium soy sauce, cornstarch, grated orange zest, hot red pepper flakes. From Delish.
  • With Cashews: Ingredients include cornstarch, chicken broth or water, hoisin sauce, Sriracha or hot chili sauce (optional), white wine vinegar, olive oil, minced garlic, fresh ginger, grated on zester, roasted, unsalted cashews, chicken breasts (boneless, skinless), red bell pepper, green onions and steamed rice for serving (white or brown). From Mrs. Regueiro’s Plate.
  • With Veggies: Ingredients include all-purpose flour, salt, pepper, chicken breasts, olive oil, red onion (cut into wedges), yellow bell pepper, sugar snap peas, finely chopped garlic, chicken broth, cider vinegar, lemon pepper seasoning and chopped fresh oregano leaves. From Betty Crocker.
  • Simple Chicken: Made with sesame oil, a bag of shredded cabbage or coleslaw mix, shredded carrots, sliced water chestnuts, rotisserie chicken, low-sodium soy sauce, roughly chopped peanuts, cooked white rice and teriyaki sauce (optional). From My Recipes.
  • Soba Noodles with Chicken & Ginger: Serves 2, ingredients include cooked soba noodles, chicken crushed black pepper, soy sauce, garlic and ginger powder (optional), shallots, thinly sliced garlic, ginger and green chili, bell pepper, chopped carrot, black peppercorns, vinegar, soy sauce, hot sauce (for serving). From Vazhayila.
  • Sesame Ginger: Made with soy sauce, chicken stock, sesame oil, brown sugar, cornstarch, oil, crushed red pepper flakes, grated or minced fresh ginger, minced garlic, broccoli florets, bell peppers, shredded red cabbage, carrots and slices of chicken. From Can You Stay For Dinner.

Beef:

  • Ginger Beef: Serves 4, made with cornstarch, water, plum sauce, grated ginger (fresh), soy sauce, red pepper flakes, boneless beef sirloin steak, vegetable oil, sweet red pepper, fresh broccoli florets, thinly sliced carrots, chopped onions, minced garlic, salted peanuts (chopped), toasted sesame seeds and cooked rice. From The Comfort of Cooking.
  • With Fresh & Pickled Ginger: Ingredients include dry sherry, soy sauce, cornstarch, sirloin steak (thinly sliced), low-sodium chicken broth, oyster sauce, hoisin sauce, Chinese chile-garlic sauce, cornstarch, vegetable oil, julienned fresh ginger, scallions and pickled ginger. From Delish.
  • Sesame: Made with minced ginger, minced garlic, soy sauce, dark brown sugar, crushed red pepper, dark sesame oil, pre-sliced stir fry meat (flank or boneless sirloin steak), green onions, baby spinach leaves and sesame seeds. From My Recipes.
  • With Apricots & Broccoli: Made with apricot halves (canned), cornstarch, beef broth, soy sauce, top round or sirloin steak (cut into thin strips), canola oil, fresh broccoli florets, chopped onion, cherry tomatoes and hot cooked rice. From Taste of Home.
  • Basil, Black Pepper & Egg Noodles: Serves 2 to 3, ingredients: medium dried egg noodles, sunflower oil, garlic cloves, red chillies, beef filet (chopped), dark soy sauce, oyster sauce, fish sauce, ground black pepper, water and basil leaves. From My Cooking Hut.
  • Yaki Udon: Serves 2 and made with thinly sliced beef, light soy sauce, mirin, sake, corn flour, udon noodles, spring onions, bak choy (or other greens), light soy sauce, thick dark soy sauce (or Japanese Worcestershire sauce), sugar, salt, sesame oil and toasted sesame seeds. From Soy And Pepper.
  • Hoisin Beef With Vegetables: Made with beef broth, hoisin sauce, cornstarch, extra-virgin olive oil, garlic (minced), fresh ginger, boneless lean sirloin steak (cut into cubes), yellow bell pepper and fresh broccoli. From Taste And Tell.
  • Sirloin & Vegetables: Made with five-spice powder, freshly ground black pepper, trimmed and thinly sliced sirloin steak, cornstarch, sugar, crushed red pepper, beef broth (fat-free, less-sodium), soy sauce, canola oil, carrot slices, broccoli florets, snow peas and hot cooked rice. From My Recipes.

Pork:

  • Spicy With Cashews & Snow Peas: Ingredients include medium-dry Sherry, cornstarch, soy sauce, Asian sesame oil, boneless pork loin (thinly sliced), sugar, peanut oil, minced fresh ginger (peeled), minced garlic, dried hot red pepper flakes, red bell pepper, snow peas (trimmed) and salted roasted cashews. From Epicurious.
  • With Black Pepper Sauce: This dish captures the flavors of Chinese cuisine, made with vegetable oil, pork tenderloin or boneless pork chops (thinly sliced), yellow onion, red bell pepper, black pepper stir-fry sauce and steamed rice for serving. From Williams-Sonoma.
  • With Teriyaki & Mango: Made with boneless pork chops, flour, salt, vegetable oil, napa cabbage, finely chopped garlic, fresh ginger, teriyaki sauce, mangoes (cut into matchsticks) and bean sprouts. From Rachael Ray.
  • Black Pepper: Made with a thinly sliced pork chop (boneless), red bell pepper, yellow onion, black pepper sauce, black soy sauce, sugar and a bit of water. From Little Corner of Mine.
  • Easy Pineapple Pork: Made with pork tenderloin sliced in medallions, minced garlic, peanut oil, salt and pepper, red onion (diced), snow peas, red pepper, water chestnuts, diced pineapple, hoisin sauce, light soy sauce, sesame oil, Chinese five spice powder, freshly grated ginger root, rice wine, rice wine vinegar (or cider vinegar), pineapple juice, brown sugar and chili flakes (optional). From Rock Recipes.

Seafood:

  • Kimchi Udon: Serves 2, made with pine nuts, spring onions, pork slices, corn nibblets, broccoli, instant udon, button mushrooms, enoki mushrooms, kimchi, squid (cut into rings), prawns, olive oil, chopped garlic, chilli padi and seasoned with light soy sauce, sesame oil, mirin and sugar. From Noob Cook.
  • Shrimp & Scallions: Made with vegetable oil, large shrimp (peeled and deveined), minced garlic, red pepper flakes, scallions, fresh lemon juice, coarse salt and cooked rice for serving. From Martha Stewart.

Meat-Free/Vegetarian:

  • Garden Fresh With Seitan: Serve over rice noodles to soak up the rich sauce, made with dry sherry (or Shao Hsing rice wine), water, brown sugar, lime juice, hoisin sauce, cornstarch, salt, canola oil, water-packed seitan, unsalted peanuts (chopped), fresh ginger (minced), thinly sliced carrots, bell peppers and chopped fresh cilantro (optional). From Eating Well.
  • Vegetables & Noodles: Similar to lo mein, ingredients include whole grain spaghetti or linguine pasta, vegetable oil, eggs, baby bok choy, red bell pepper, scallions, shredded carrots, snow peas, fresh ginger (grated), garlic cloves, tamari or other soy sauce, black bean sauce, lime juice, hot pepper sauce or sambal olek sauce, honey or sugar, toasted sesame oil. From Rachael Ray.
  • Simple Broccoli With Noodles: Made with broccoli, mushrooms, oil, garlic cloves, soy sauce, mirin, sweet chili sauce, cornstarch, sesame oil, sesame seeds and cooked soba noodles. From Food Doodles.
  • Asparagus & Shiitake: Made with dark sesame oil, asparagus, fresh shiitake mushrooms, sesame seeds, coarse salt and freshly ground pepper. From Martha Stewart.
  • Sesame Tofu: Makes 4 servings, ingredients: extra-firm tofu, cornstarch, finely chopped peanuts, sesame seeds, grated fresh ginger, crushed red pepper, cooking oil, a bag of frozen stir-fry vegetables (thawed), bottled stir-fry sauce, scallions and hot cooked brown rice. From Fitness Magazine.
  • Sesame & Peanut Butter: Made with sesame oil, low sodium soy sauce, creamy peanut butter, sesame seeds, chopped peanuts (roasted), fresh cilantro, yellow or red bell pepper, baby bok choy, broccoli, bean sprouts, baby spinach, chopped celery, asian sesame marinade, pasta (tagliatelle nest), minced garlic. From I Adore Food.
  • Easy Noodles: Makes 2 servings, made with dried chuka soba (ramen noodles), sesame oil, grated garlic, grated ginger (fresh), oyster sauce, light soy sauce, honey, chili oil and toasted sesame seeds. From Tokyo Terrace.
  • Egg Noodles With Vegetables: Made with ginger root, fresh spinach, shiitake mushrooms, dried Chinese mushrooms, carrot, onion, oyster sauce, sesame oil, sweet soy sauce and savory soy sauce. From Delicooks.
  • Rainbow Thai: Serves 2 and made with yellow and red bell peppers, baby bok choy, cauliflower florets, frozen edamame (thawed), sherry, agave nectar, apple cider vinegar, low sodium soy sauce, ground ginger, minced garlic cloves, red pepper flakes and lime juice (optional). From Happy Herbivore.
  • Glass Noodles: Made with glass (cellophane) noodles, vegetable oil, Asian sesame oil, sugar snap peas, carrots, red bell pepper, red onion, yellow squash, zucchini, scallions, salt and freshly ground pepper, rice vinegar and fresh orange juice. From Food & Wine.

Tips

Wok

  1. Make it easy on work nights by preparing what you can the night before. Wash, chop & store food items in airtight containers, keeping meat and vegetables separate, and refrigerate overnight.
  2. For best results use fresh vegetables cut in even, uniform pieces. You can use frozen too, but fresh typically gives better results. If the prep work discourages you, don’t feel bad about buying prepackaged bags of cut fresh veggies–you’re preparing good healthy food and if that means paying a bit extra for shortcuts, I say go for it.
  3. Cut meats in bite size, uniform sizes or sliced thin. If your meat is cut in chunks that are too big, chances are it will be dry by the time it’s fully cooked.
  4. Choose lean cuts of meat and trim fat so that there isn’t much grease added to the dish.
  5. Have all your meat and vegetables prepped before you start cooking. Arrange all ingredients in piles on a large cutting board or in individual bowls and placed within reach of the stove. Have your seasonings and sauces at hand too. Successful stir frying relies on fast paced cooking, be ready.
  6. Preheat the wok or pan and oil before adding food. If your oil starts to smoke, it’s too hot. Pour out the oil, clean the wok and start again. Heat is very important with this cooking method, to retain the most flavor you want the heat high for food to cook quickly rather than simmering slowly over low/medium heat.
  7. Since you’ll be cooking on high heat, choose an oil with a high smoking point like peanut oil or safflower oil. These won’t burn or break down and ruin the dish.
  8. When adding ingredients to the wok or pan, arrange items evenly across the surface so everything has a chance to cook quickly.
  9. Add the ingredients as recipe instructs, meats take longer to cook so they’re started first. Some vegetables take longer to cook than others so they are added first, and so on. If you’re winging a dish on your own, start cooking the items that take the longest to cook then work your way down.
  10. Remove food from heat as soon as it’s cooked, this is not a dish to keep warm and serve out of the wok otherwise it continues to cook, loses flavor and gets mushy.

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Published: September 25, 2008
Updated: September 11, 2012

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One Comment to “Stir Fry Recipes For Each Day Of The Month”
  1. Lori Ann says:

    Wok Star… I like it :-)

    I live in China, where every meal is stir fry and no one uses recipes… no one, that is, except us Americans still trying to figure it out :-)

    Thanks for the links!


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