EASY Vegetable Stir Fry Recipe (2024)

FAQs

What are the best vegetables for stir-fry? ›

Aromatics in first- onion, leeks, garlic, ginger, chilli. Firm vegetables in second – like carrot, capsicum/bell peppers, stems of Asian Greens (Buk Choy in this recipe), zucchini / courgettes, eggplant, asparagus, canned baby corn, green beans, okra. Quicker cooking vegetables added next- snow peas, kale, cabbage.

This is why you should add ketchup to your stir fry

It just might be the easiest cooking hack to elevate your home cooking to that of your favorite take-out. Not only does the ketchup add to the complexity of the dish, but it also balances it out.

Using the Wrong Oil: Use an oil with a high smoke point, such as vegetable oil or peanut oil, to prevent burning. Olive oil, for instance, might not be suitable for high-heat stir-frying. Adding Too Much Sauce: While sauce adds flavor, using too much can make the stir-fry soggy.

Stir-fry onions first, then add hard vegetables such as carrot and broccoli. Quick-cooking vegetables, such as snow peas, leafy greens and bean sprouts, should be added towards the end of cooking. If using vegies that have a combination of both textures, such as gai laan, add the stems first and the leaves later.

Aromatic ingredients like garlic, ginger, green onions, chilies and spices. These ingredients are typically added to the oil first to infuse it with flavor. You won't need much; a few teaspoons to a tablespoon of total aromatic ingredients per person adds a serious amount of flavor.

Meat first, then vegetables – If you want meat or seafood in your stir fry, cook it first then scoop it out onto a separate plate before cooking the vegetables. You'll add the meat back in at the end. 5. Don't crowd the pan – If you have too much in your pan, the vegetables will steam instead of staying crisp.

Ginger root is one of the most popular spices used in stir frys. Its spicy zing can really enhance any stir fry, whether you're cooking with vegetables, meat or fish. Ginger also provides health benefits such as relieving nausea, enhancing the immune system and aiding digestion.

What spices to put in stir-fry? ›

Cornstarch! In his book How to Cook Everything Vegetarian, Mark Bittman recommends mixing 1-2 tablespoons of cornstarch with the same amount of water, and tossing this into the stir fry just when it's almost done. It thickens in seconds, picking up the flavors of everything already in the dish and coating evenly.

A great stir-fry typically consists of four important components: protein, vegetables, aromatics, and sauce. Standard stir-fry starts with one pound of protein and two pounds of vegetables, and a basic stir-fry sauce (recipe below). You can add aromatics or herbs to change the flavor profile of your dish.

Start with the hard vegetables like carrots and broccoli. Stir and scoop vegetables to the side to make room for more. Then add the softer vegetables, like sliced mushrooms and zucchini. Pour in some stock or water and always keep the veggies moving in the pan.

A great stir-fry typically consists of four important components: protein, vegetables, aromatics, and sauce. Standard stir-fry starts with one pound of protein and two pounds of vegetables, and a basic stir-fry sauce (recipe below). You can add aromatics or herbs to change the flavor profile of your dish.

Use high heat: Stir-fry quickly over high heat to cook the vegetables rapidly, preventing them from releasing too much moisture. Cut uniformly: Cut vegetables into uniform pieces to ensure even cooking. Dry thoroughly: Pat the vegetables dry before adding them to the hot pan to remove excess moisture.