Best 3 Authentic Chinese Stir Fry Recipes

Embark on a culinary journey to the heart of Chinese cuisine with our collection of authentic stir-fry recipes. Immerse yourself in the vibrant flavors and aromatic essence of this beloved cooking technique. From the classic Kung Pao Chicken, a symphony of tender chicken, peanuts, and fiery chili peppers, to the delectable Beef and Broccoli, where succulent beef strips dance harmoniously with crisp broccoli florets, each recipe promises an explosion of taste.

Unravel the secrets behind the irresistible Fried Rice, a versatile dish brimming with fragrant rice, colorful vegetables, and savory ingredients. Discover the art of creating the perfect Chow Mein, stir-fried noodles infused with a symphony of flavors. And for a vegetarian delight, the Vegetable Stir-Fry offers a healthy and flavorful feast, showcasing the beauty of fresh, vibrant vegetables.

Prepare to tantalize your taste buds with our carefully curated selection of authentic Chinese stir-fry recipes. Each dish is a testament to the culinary artistry that has captivated food lovers for generations. Let your kitchen become a canvas of flavors as you embark on this exciting culinary adventure.

Check out the recipes below so you can choose the best recipe for yourself!

EASY CLASSIC CHINESE BEEF STIR FRY

Easy Classic Chinese Beef Stir Fry image

Made with a classic Chinese stir fry sauce, this is a great recipe to use up whatever leftover greens you have in the fridge! Instead of making this Sauce, you can use my All Purpose Stir Fry Sauce (see Note 1) If using economical beef, consider tenderising it the Chinese way ("velveting", simple, highly effective, see Note 5!)

Provided by Nagi | RecipeTin Eats

Categories Dinner Stir Fry

Time 23m

Number Of Ingredients 19

Ingredients

3 tsp cornstarch / corn flour*
2 tbsp + 1/3 cup water (, separated)
2 tbsp soy sauce ((Note 2)*)
1 tbsp oyster sauce*
2 tbsp Chinese cooking wine OR Mirin ((Note 3)*)
1 tsp white sugar*
1/2 tsp sesame oil ((optional)*)
Dash of black pepper*
2 tbsp peanut oil
1 garlic clove (, crushed)
7 oz / 200 g beef (, good quality, thinly sliced (Note 4))
1/2 small onion (, sliced (yellow, brown or white))
1/2 red bell pepper / capsicum (, sliced)
1 small carrot (, halved lengthwise and sliced thinly on the diagonal)
3 baby pak choy / bok choy (, quartered lengthwise)
2 stems scallion / shallots (, cut into 1.5"/3cm pieces)
Steamed white rice
Sesame seeds ((optional))
Fresh cilantro / coriander ((optional))

Steps:

Combine the cornstarch and 2 tbsp of water in a small bowl, mix until smooth.
Mix in remaining Sauce ingredients EXCEPT the 1/3 cup water.
Place the beef and 2 tbsp of Sauce in a bowl and mix gently. Set aside for 15 minutes.
Add 1/3 cup water into the remaining Sauce. Set aside.
Heat oil in wok over high heat. Add garlic and cook for 15 seconds.
Add onion and cook for 1 minute.
Add the beef and cook until it changes colour from red to light brown but not cooked through.
Add bell pepper and carrots and stir fry for 30 seconds.
Add Sauce and cook for 30 seconds.
Add pak choy and scallions/shallots and cook for a further 1 minute until the Sauce is thickened.
Remove from heat immediately.
Serve immediately with rice - or for a low carb, low cal option, try Cauliflower Rice! Garnish with sesame seeds and cilantro, if using.

CHINESE VEGETABLE STIR FRY

Chinese Vegetable Stir Fry image

My daughter found this on ABCNEWS.com and has made it several times now. Sometimes we are missing an ingredient the recipe calls for so we just add something different. We use a 4 ounce can of sliced mushrooms instead of the shitake. We also use frozen broccoli and snow peas to speed this recipe up.

Provided by Charlotte J

Categories Vegetable

Time 24m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon canola oil
1 1/2 cups broccoli florets
1 tablespoon water
3/4 cup julienned carrot
1 1/2 cups snow peas, ends trimmed
6 fresh shiitake mushrooms, slivered
1/2 cup sliced water chestnuts, drained
1 clove garlic, minced
1/2 teaspoon minced fresh ginger
3 tablespoons reduced sodium soy sauce
3 tablespoons chicken broth
1 teaspoon cornstarch
2 cups hot cooked rice

Steps:

Make 2 cups of rice as instructed on package and keep hot.
Heat wok over medium heat and add the oil, increase to medium-high heat.
Add the broccoli and water, stir-fry for 1 minute or until broccoli is bright green.
Add carrots, snow peas, mushrooms, water chestnuts, garlic and ginger; stir-fry for 1 to 2 minutes or until tender crisp.
In small bowl, combine the soy sauce, broth and cornstarch; mix well to dissolve.
Add to wok and stir-fry for about 1 minute.
Serve over rice.

CHICKEN AND CHINESE VEGETABLE STIR-FRY

Chicken and Chinese Vegetable Stir-Fry image

This is a fantastic stir-fry dish that tastes like it came straight from a good Chinese restaurant! It never fails to get rave reviews from my family and friends! Serve it hot over white or brown rice.

Provided by Laura

Categories World Cuisine Recipes Asian Chinese

Time 45m

Yield 6

Number Of Ingredients 14

Ingredients

14 ounces skinless, boneless chicken breast meat - cut into bite-size pieces
½ cup oyster sauce
2 tablespoons soy sauce
3 tablespoons vegetable oil
2 cloves garlic, minced
1 large onion, chopped
½ cup water
1 teaspoon ground black pepper
1 teaspoon white sugar
1 (8 ounce) can sliced water chestnuts, drained
1 cup snow peas
1 small head broccoli, cut into florets
3 tablespoons cornstarch
¼ cup water

Steps:

Combine the chicken, oyster sauce, and soy sauce in a mixing bowl until the chicken is evenly coated with the sauce; set aside.
Heat the vegetable oil in a wok or large skillet over high heat. Stir in the garlic and onion; cook and stir until the onion is limp, about 1 minute. Add the chicken and marinade. Cook and stir until the chicken has browned and is no longer pink, about 10 minutes.
Pour in 1/2 cup of water; season with pepper and sugar. Add the water chestnuts, snow peas, and broccoli. Cover; boil until the vegetables are just tender, about 5 minutes. Dissolve the cornstarch in 1/4 cup of water. Stir into the boiling mixture; cook until thick and no longer cloudy.

Nutrition Facts : Calories 217.3 calories, Carbohydrate 16.8 g, Cholesterol 40.3 mg, Fat 9.2 g, Fiber 3 g, Protein 17.5 g, SaturatedFat 1.7 g, Sodium 500.1 mg, Sugar 4 g

Tips:

Mise en place: Before you start cooking, make sure you have all of your ingredients prepped and measured out. This will help you stay organized and avoid scrambling during the cooking process.
Use a well-seasoned wok: A well-seasoned wok will help prevent food from sticking and will also help to create a nice smoky flavor.
Heat your wok over high heat: A hot wok is essential for getting a good sear on your ingredients. Make sure the wok is smoking hot before you add the oil.
Use a small amount of oil: Stir-fries are typically cooked with a small amount of oil. This helps to keep the dish light and healthy.
Add your ingredients in stages: Don't overcrowd the wok. Add your ingredients in stages, starting with the vegetables that take the longest to cook.
Stir-fry quickly: Stir-fries are cooked quickly over high heat. This helps to preserve the nutrients in the vegetables and also prevents them from becoming overcooked.
Season to taste: Season your stir-fry with soy sauce, oyster sauce, rice vinegar, or other seasonings to taste. You can also add a pinch of sugar to balance out the flavors.

Conclusion:

Stir-fries are a delicious and healthy way to enjoy Chinese food. They are quick and easy to make, and they can be tailored to your own personal preferences. With a little practice, you can master the art of stir-frying and create delicious meals that your family and friends will love.