Best 20 Chinese Stir Fry Recipes

CHICKEN AND CHINESE VEGETABLE STIR-FRY

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.

CHINESE VEGETABLE STIR FRY

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.

CHINESE ALMOND CHICKEN STIR-FRY

Steps:

• Heat peanut oil in a large skillet over medium-high heat; fry almonds in hot oil until golden, about 2 minutes. Remove almonds from skillet with a slotted spoon. Stir fry chicken in remaining peanut oil until lightly browned, 2 to 3 minutes. Stir in soy sauce, ginger, salt, and black pepper until fragrant, about 1 minutes. Add mushrooms, onion, celery, and bok choy; continue to cook and stir until vegetables begin to soften, about 2 minutes. Pour chicken broth into skillet, cover, and simmer until chicken is no longer pink in the center, about 3 more minutes.
• Mix water and cornstarch in a small bowl; stir into chicken mixture and cook until sauce is thickened, about 3 minutes. Sprinkle with almonds to serve.

CHINESE CABBAGE STIR-FRY WITH RICE NOODLES, PORK, AND CILANTRO

Steps:

• Bring a pot of water to a boil. Add noodles; stir, and remove pot from heat. Let stand until tender, about 8 minutes. Drain, and rinse with cold water.
• Heat 1 tablespoon oil in a wok or Dutch oven over high heat. Add half the cabbage. Sear, pressing with a wooden spoon, until slightly wilted and golden, 1 to 2 minutes. Set aside. Repeat with remaining cabbage.
• Reduce heat to medium-high. Add remaining tablespoon oil, the pork, garlic, ginger, and white parts of scallions. Cook, stirring constantly, until pork browns, about 1 minute. Stir in fish and chili sauces. Toss in rice noodles and seared cabbage. Add soy sauce to taste. Remove from heat, and add green parts of scallions and the cilantro. Squeeze limes over noodles. Garnish with cilantro, and serve with lime wedges. Serve immediately.

BASIC CHINESE SAUCE FOR STIR FRY

Steps:

• Mix cornflour and water together to form a smooth paste.
• Add everything else to the paste and mix well- it will take a little while for the sugar to dissolve.
• Add to meat and/or veg after stir-frying& heat until the sauce has thickened.
• Serve immediately with rice or noodles.

CHINESE BROCCOLI MUSHROOM STIR-FRY

Steps:

• Mix sauce ingredients and reserve.
• (Note: You can blanch the vegetables with one slice of ginger before stir-frying. I did not.).
• Heat wok over high heat, add peanut oil and heat. Add whole garlic to oil and turn over when brown, removing when both sides are brown and oil has been infused with flavor.
• Add minced ginger, garlic, and salt, stirring briefly. As garlic turns light brown, add mushroom caps and broccoli, stir frying for up to two minutes.
• Create space in center of wok for sauce, stir sauce to make sure cornstarch hasn't clumped, and pour inches
• Mix ingredients as sauce thickens, remove from heat, put in serving dish and enjoy with rice.

MOUTHWATERING CHINESE MARINADE AND STIR-FRY SAUCE

Steps:

• Mix all ingredients and store in a large jar or Tupperware container. Store in refrigerator for up to three months. Mix well before using. Use on pork, chicken, beef, or as a stir-fry sauce.
• When I use it on chicken, I add a little orange juice. For beef, I add a little Worcestershire sauce. For pork, I add a little brown sugar.
• For best results, marinate your meats in the sauce overnight in a large zip-lock bag.

CHINESE STYLE BROCCOLI & ZUCCHINI STIR-FRY

Steps:

• 1. Heat oil in a large wok or high-sided skillet over medium-high heat. Add broccoli and zucchini and stir-fry for 2 minutes.
• 2. Add soy sauce, garlic, and lemon juice.
• 3. Continue to stir fry until broccoli is crisp and zucchini is tender about 5 - 10 minutes. Serve hot.

SPICY CHINESE STIR FRY BEEF

Steps:

• Cut the beef in thin slices, place in a dish with the garlic and the 1/2 tablespoon of Dark Soya sauce and the 1/2 tablespoon of light soya sauce. mix well, cover and place in the fridge to marinade for half an hour.
• Cut up the vegetables of your choice, I use the vegetables I have mentioned, add the ginger and set aside.
• Place the light soya sauce, oyster sauce, sesame sauce and the hot bean sauce in the water, mix the corn flour with enough water to make a paste and add it to the water.
• Heat wok; add half of the oil and stir fry the vegetables. Place in warm oven. Add remainder of the oil to wok and quickly stir fry the meat for just a minute or two. Add the liquid, stir until it thickens.
• Toss the vegetables back in and quickly stir.
• Serve with fried rice or noodles of your choice.

BASIC CHINESE STIR FRY VEGETABLES

Steps:

• Bring the brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 45 to 50 minutes.
• Heat the safflower oil in a skillet over medium heat. Stir in the leeks, garlic, and ginger; cook and stir until the leeks have softened, about 5 minutes. Stir in the zucchini, carrots, and yellow squash. Season with salt. Continue cooking and stirring until the vegetables have softened, about 2 minutes. Serve over brown rice.

KITTENCAL'S CHINESE STIR FRY SAUCE

Steps:

• In a bowl whisk the water with cornstarch until blended and smooth.
• Add in all remaining ingredients (starting with 4 tablespoons brown sugar) and whisk until blended (if not using right away whisk again before using as the cornstarch settles to the bottom).
• After mixing sample the sauce and adjust/increase the brown sugar, ginger and garlic to taste if needed (please note this sauce will taste sweeter when cooked so do not add in too much more brown sugar).
• Add this sauce to hot cooked stir-fried beef, pork or chicken cubes or strips and cook stirring until bubbly and thickened.

SINGAPORE PORK AND ONION STIR-FRY (CHINESE)

Steps:

• Slice onions. Set aside.
• Slice pork against the grain into thin, matchbox-sized pieces.
• Place in large bowl. Marinate with sauces, sugar and sesame oil.
• Mix well. Leave for 15-60 minutes to marinate.
• Heat frying pan / wok with 2 tablespoons of oil.
• Stir-fry onions on low fire, till soft and fragrant.
• Add pork. Stir 2 tablespoons of water in your marinade bowl and pour into pan (so there's more gravy).
• Cook over medium heat.
• Serve with rice.

CHINESE CHICKEN OVEN "STIR-FRY"

Steps:

• Spray a 9 x 13 pan and add chicken and veggies of your choice. (If making ahead I just mix everything in a gallon zippy bag and then pour it all into the sprayed pan when ready to bake.).
• Except for scallions and corn starch mix together sauce ingredients adjusting the amount of sugar and spices to suit your preferences and pour over chicken and veggies. Toss to coat.
• Preheat oven to 400 and bake uncovered for about 45 minutes or until chicken and veggies are done. Stir once at about 30 minutes and check for doneness.
• About 10 miutes before it is done mix water and corn starch and sesame oil and mix into chicken and continue baking to thicken sauce.

CHINESE STYLE STIR FRY MUSHROOMS

Steps:

• Heat oil in large skillet over med-high heat until hot. Add ginger and garlic; saute 1 minute. Add mushrooms, cook, stirring frequently until mushrooms are golden brown, 3-4 minutes. Add soy sauce and sesame oil; cook stirring until most of the soy sauce evaporates, 1-2 minutes. Remove from heat and sprinkle with green onion. Top with sesame seed if desired.

CHINESE BEEF AND MANGO STIR FRY

Steps:

• Combine sugar, soy sauce, garlic, and triple sec in a large bowl an mix well.
• Add meat, combine and coat. Cover and refrigerate 1 to 4 hours.
• Drain meat, reserving marinade. Add cornstarch to reserved marinated and mix until blended; set aside.
• Add oil to a large wok or skillet and bring to medium heat.
• Stir fry steak for 3 minutes or until almost cooked through.
• Add broccoli and stir fry for another 3 minutes, or until tender.
• Add reserved marinade and mango and bring to a boil.
• Stir constantly for two minutes or until sauce thickens and coats the meat.
• Add chili powder. Season to taste with pepper.
• Serve over cooked rice.

CHINESE CABBAGE STIR FRY

Steps:

• 1. Coarsely shred the cabbage. Heat the oil in a large wok or skillet. Add all the vegetables. Stir fry about 5 minutes. Stir in soy sauce and chicken stock. Lower heat and cover; steam for 5 minutes.
• 2. Stir together the 2 tbsp soy sauce, water, cornstarch and sugar until well blended. Pour immediately into the middle of the skillet. Sprinkle with garlic, pepper and ginger, and stir thoroughly. Raise heat to medium; heat through until sauce is thick and clear.

CHINESE NOODLE & VEGETABLE STIR FRY (FOR ONE)

Steps:

• Wash the cooked spaghetti, make sure it is damp.
• Prepare broccoli florets. Peel and slice carrot. Slice button mushrooms into thin slices. Chop up garlic cloves.
• Heat up some olive oil in a wok. When hot, pour out excess oil from wok. (I don't like my food oily, so I do this; but it's optional.).
• Fry 1/2 of the chopped garlic until fragrant. Add carrots and stir-fry, making sure heat is evenly spread. After about a minute, add broccoli florets. Stir-fry for a few minutes, until broccoli begins to darken, and then add the mushrooms and continue stir-frying for about a minute.
• Turn heat down and add 1/2 cup water to the wok. Add 1 tbsp soy sauce and 1 tbsp mirin sauce. Continue stir-frying for a couple of minutes.
• Turn the stove off and cover the wok with a lid to make sure it remains warm.
• Prepare another wok by heating up some olive oil. Pour out any excess oil.
• Fry the rest of the garlic until fragrant. Add the spaghetti and stir-fry, making sure to mix well.
• Add 2 tbsp soy sauce (or to taste) and mix well. Turn heat down a little bit and add 1/4 cup water. Continue stir-frying for a few minutes before turning your stove off.
• Pour spaghetti and the spaghetti's 'sauce' into a plate. Add the vegetable stir-fry on top, making sure that the vegetable stir fry's sauce is also added inches.
• Serve hot.

CHINESE JEWISH PASSOVER STIR FRY

Steps:

• In a large skillet or a wok heat the oil.
• Add the red pepper, scallions, celery, carrots, cayenne pepper and garlic.
• Saute until tender.
• Add the ginger, salt and mushrooms.
• Cook for an additional 5 minutes.
• Lower the heat and add the chicken.
• Make sure you heat the chicken thoroughly.
• Serve over Passover noodles or rice (Sephardim can have rice on Passover).

HUNG CHONG CHINESE CHIVE AND OIL STIR-FRY

Steps:

• Wash the inside and outside of the wok with hot water, using a stainless-steel scrubber and liquid dishwashing soap. Rinse with hot water. Dry the wok with paper towels, and then place over low heat 1 to 2 minutes until the pan is totally dry. Cut the chives into 2-inch pieces.
• Open the window and turn the exhaust fan on high. Heat the wok over high heat until a bead of water vaporizes with 1 to 2 seconds of contact. Swirl in the oil and add the chives. Reduce the heat to medium and stir-fry 5 minutes, pushing the mixture up the sides of the wok to the edge. If the mixture becomes dry, add additional tablespoons of oil. Remove from the heat. Cool. Discard the chives. The wok is seasoned and ready for cooking.
• Wash wok with hot water. Dry over low heat, 1 to 2 minutes.

CHINESE GREEN BEAN STIR-FRY

Steps:

• In a large wok, heat oil over medium-high heat. Stir in green beans; cook, stirring frequently, for 1 to 2 minutes. Stir in garlic and ginger; cook, stirring frequently, for 3 to 4 minutes. Season with salt and pepper, and then stir in black bean sauce. Continue cooking until green beans are tender.