Stir-frying is a fundamental cooking technique in Chinese cuisine, offering a quick and flavorful way to prepare meals. Typically involving high heat and a variety of fresh ingredients, stir-fry dishes are perfect for busy weeknights or impressing guests. Let’s explore three classic examples of recipes for classic Chinese stir-fry dishes that you can easily recreate at home!
This dish is a favorite in many Chinese restaurants and is a fantastic way to enjoy tender beef paired with crisp broccoli in a savory sauce. It’s perfect for a weeknight dinner or to serve at a small gathering.
Start by slicing 1 pound of beef flank steak thinly against the grain. Marinate the beef in a mixture of 2 tablespoons soy sauce, 1 tablespoon cornstarch, and 1 tablespoon cooking wine for about 30 minutes. Meanwhile, steam 2 cups of broccoli florets until bright green and slightly tender.
In a large wok or skillet, heat 2 tablespoons of vegetable oil over high heat. Add the marinated beef and stir-fry for about 2-3 minutes until browned. Next, add the steamed broccoli along with 2 cloves of minced garlic and 1 tablespoon of ginger. Stir everything together and cook for another minute. For the sauce, mix 3 tablespoons of oyster sauce, 1 tablespoon of soy sauce, and a splash of water. Pour the sauce into the wok and toss everything to coat. Cook for an additional minute until the sauce thickens slightly. Serve hot over steamed rice.
Notes/Variations: You can substitute the beef with chicken or tofu for a different protein option. Add other vegetables like bell peppers or carrots for extra color and nutrition.
Kung Pao Chicken is a classic Sichuan dish known for its bold flavors and spicy kick. It’s a great choice for those who enjoy a bit of heat in their meals.
Start with 1 pound of boneless, skinless chicken thighs, diced into bite-sized pieces. Marinate the chicken in a mixture of 2 tablespoons soy sauce and 1 tablespoon rice vinegar for about 20 minutes. Prepare 1 cup of unsalted roasted peanuts, 1/2 cup of diced bell peppers, and 2 green onions chopped.
In a wok, heat 2 tablespoons of peanut oil over medium-high heat. Add the marinated chicken and stir-fry until cooked through, about 5-7 minutes. Remove the chicken from the wok and set it aside. In the same wok, add the bell peppers and stir-fry for 2 minutes. Add in 3 cloves of minced garlic, 1 tablespoon of minced ginger, and 2-3 dried red chilies (adjust based on your spice tolerance). Stir everything together for another minute.
Return the chicken to the wok, add the peanuts, and pour in a sauce made of 2 tablespoons soy sauce, 1 tablespoon hoisin sauce, and 1 tablespoon of sugar. Stir-fry everything together for an additional minute until well combined. Serve over rice.
Notes/Variations: For a milder version, reduce the number of dried chilies or omit them entirely. You can also use cashews instead of peanuts for a different flavor.
This colorful dish is a wonderful vegetarian option that showcases a variety of fresh vegetables and protein-packed tofu. It’s perfect for a light lunch or dinner.
Begin by pressing a block of firm tofu to remove excess moisture, then cut it into cubes. In a bowl, toss the tofu with a tablespoon of cornstarch. Heat 2 tablespoons of vegetable oil in a wok over medium-high heat and fry the tofu until golden brown on all sides. Remove the tofu and set it aside.
In the same wok, add 1 cup each of snap peas, bell peppers, carrots, and mushrooms along with 2 cloves of minced garlic and 1 tablespoon of ginger. Stir-fry for about 4-5 minutes until the vegetables are crisp-tender. Return the tofu to the wok and add a sauce made of 3 tablespoons soy sauce, 1 tablespoon sesame oil, and a sprinkle of sesame seeds. Toss everything together and cook for another minute. Serve hot over brown rice or noodles.
Notes/Variations: Feel free to use any vegetables you have on hand, such as broccoli, zucchini, or bok choy. For added flavor, you can also include a splash of rice vinegar or a drizzle of chili oil.