Mouthwatering Quick and Easy Stir-fry Recipes266

Stir-fries are a quick and easy way to get a healthy and delicious meal on the table. They're also a great way to use up leftover vegetables. With just a few simple ingredients, you can create a flavorful and satisfying stir-fry that the whole family will enjoy.

Here are a few tips for making the perfect stir-fry:
Use a well-seasoned wok or skillet.
Heat the oil over high heat.
Add the vegetables and cook until they are tender-crisp.
Add the sauce and cook until the vegetables are coated.
Serve immediately over rice or noodles.

Chicken Stir-fry

Ingredients:
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 tablespoon vegetable oil
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup chopped broccoli florets
1/2 cup chopped carrots
1/4 cup soy sauce
1/4 cup chicken broth
1 tablespoon cornstarch

Instructions:
Heat the oil in a large skillet or wok over high heat.
Add the chicken and cook until browned on all sides.
Add the onion, green bell pepper, red bell pepper, broccoli, and carrots to the skillet and cook until tender-crisp.
In a small bowl, whisk together the soy sauce, chicken broth, and cornstarch.
Add the sauce to the skillet and cook until the sauce has thickened and the chicken is cooked through.
Serve immediately over rice or noodles.

Beef Stir-fry

Ingredients:
1 pound flank steak, cut into thin strips
1 tablespoon vegetable oil
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup chopped broccoli florets
1/2 cup chopped carrots
1/4 cup soy sauce
1/4 cup beef broth
1 tablespoon cornstarch

Instructions:
Heat the oil in a large skillet or wok over high heat.
Add the beef and cook until browned on all sides.
Add the onion, green bell pepper, red bell pepper, broccoli, and carrots to the skillet and cook until tender-crisp.
In a small bowl, whisk together the soy sauce, beef broth, and cornstarch.
Add the sauce to the skillet and cook until the sauce has thickened and the beef is cooked through.
Serve immediately over rice or noodles.

Pork Stir-fry

Ingredients:
1 pound boneless, skinless pork loin, cut into bite-sized pieces
1 tablespoon vegetable oil
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup chopped broccoli florets
1/2 cup chopped carrots
1/4 cup soy sauce
1/4 cup pork broth
1 tablespoon cornstarch

Instructions:
Heat the oil in a large skillet or wok over high heat.
Add the pork and cook until browned on all sides.
Add the onion, green bell pepper, red bell pepper, broccoli, and carrots to the skillet and cook until tender-crisp.
In a small bowl, whisk together the soy sauce, pork broth, and cornstarch.
Add the sauce to the skillet and cook until the sauce has thickened and the pork is cooked through.
Serve immediately over rice or noodles.

Shrimp Stir-fry

Ingredients:
1 pound shrimp, peeled and deveined
1 tablespoon vegetable oil
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup chopped broccoli florets
1/2 cup chopped carrots
1/4 cup soy sauce
1/4 cup chicken broth
1 tablespoon cornstarch

Instructions:
Heat the oil in a large skillet or wok over high heat.
Add the shrimp and cook until they are pink and cooked through.
Add the onion, green bell pepper, red bell pepper, broccoli, and carrots to the skillet and cook until tender-crisp.
In a small bowl, whisk together the soy sauce, chicken broth, and cornstarch.
Add the sauce to the skillet and cook until the sauce has thickened and the shrimp are cooked through.
Serve immediately over rice or noodles.

Tofu Stir-fry

Ingredients:
1 block firm tofu, drained and pressed
1 tablespoon vegetable oil
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup chopped broccoli florets
1/2 cup chopped carrots
1/4 cup soy sauce
1/4 cup vegetable broth
1 tablespoon cornstarch

Instructions:
Heat the oil in a large skillet or wok over high heat.
Add the tofu and cook until it is browned on all sides.
Add the onion, green bell pepper, red bell pepper, broccoli, and carrots to the skillet and cook until tender-crisp.
In a small bowl, whisk together the soy sauce, vegetable broth, and cornstarch.
Add the sauce to the skillet and cook until the sauce has thickened and the tofu is cooked through.
Serve immediately over rice or noodles.

2024-12-30

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