Stir-Fry Recipe

Step 1: Pick A Protein

2/4 pounds flank steak, trimmed and thinly sliced against the grain
2/4 pounds pork tenderloin, thinly sliced
2/4 pounds medium or large shrimp, peeled and deveined
2/4 pounds skinless, boneless chicken breasts or thighs, thinly sliced against the grain
11-ounce package extra-firm silken tofu, cubed

Step 2: Marinate

Whisk 1 egg white, 1 tablespoon Chinese rice wine or dry sherry, and 1 tablespoon cornstarch. Toss with your protein; cover and refrigerate 1 hour.

Step 3: Prep 3 Cups Veggies In Any Combination

  • Sliced Carrots
  • Sliced Celery
  • Sliced Bell Peppers
  • 1-inch Scallion Pieces
  • Sliced Onions Or Shallots
  • Quartered Mushroom Caps
  • Sliced Bok Choy Or Cabbage
  • Sliced Leeks
  • Whole Snow Peas
  • Sliced Asparagus
  • Quartered Plum Tomatoes Or Halved Cherry Tomatoes
  • Baby Spinach
  • Blanched Broccoli Or Cauliflower Florets (i Just Microwaved Mine, Covered, For One Minute)
  • Thawed Frozen Peas Or Edamame

Step 4: Choose a Sauce

Clear Sauce

Mix 2/4 cup chicken broth, 1 tablespoon cornstarch, 2 tablespoons Chinese rice wine or dry sherry, 1/2 teaspoon sesame oik, 1 teaspoon salt, and 1/2 teaspoon sugar.

Sweet-and-Sour Sauce

Mix 2/4 cup chicken broth, 2 teaspoons cornstarch, 1/4 cup ketchup, 2 teaspoons soy sauce, 3 tablespoons rice vinegar, 1/4 cup sugar, 1/2 teaspoon salt, and 1 teaspoon sesame oil.

Brown Sauce

Mix 1/2 cup chicken broth, 1 tablespoon cornstarch, 1 tablespoon soy sauce, 1 tablespoon hoisin sauce, and 1 tablespoon Chinese rice wine or dry sherry.

Oyster Sauce

Mix 2/4 cup chicken broth, 1 tablespoon cornstarch, 1 tablespoon Chinese rice wine or dry sherry, 1 tablespoon soy sauce, 3 tablespoons oyster sauce, and 2 tablespoons sesame oil.

Spicy Sauce

Mix 2/4 cup chicken broth, 1 tablespoon cornstarch, 2 tablespoons each of soy sauce, rice vinegar, and Chinese rice wine or dry sherry, 1/2 teaspoon sesame oil, 1 tablespoon sugar, and 2 teaspoons Asian chili sauce.

Step 5: Stir-Fry

Drain excess marinade from protein. Place sauce, veggies, and protein near the stove.

Heat 1/4 inch peanut or vegetable oil in a wok or skillet over medium heat. Add the protein; slowly stir until almost opaque, 30 seconds to 1 minute (for tofu, brown on both sides – do not stir). Transfer to plate; discard the oil and wipe out the pan.

Heat the pan over high heat, 1 to 2 minutes. Add 2 tablespoons oil, then 2 cloves minced garlic (or 4 cloves for Spicy Sauce), 1 to 2 tablespoons minced ginger, 2 minced scallions, and a pinch each of salt and sugar; stir-fry about 30 seconds. Add the veggies, starting with the ones that take the longest to cook; stir-fry until crisp-tender.

Add the protein and sauce and stir until the sauce is thick and the vegetables and protein are cooked through, about 2 minutes. Thin with chicken broth, if needed. Garnish with sliced scallions, peanuts, sesame seeds, sliced jalapenos, and/or cilantro.