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Stir Fry Recipes For Each Day Of The Month

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:

Beef:

Pork:

Seafood:

Meat-Free/Vegetarian:

Tips

Wok

  1. Make it easy on work nights by preparing what you can the night before. Wash [34], 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.