Stir-fry beef and broccoli
Stir-fry pork with bok choy
Stir-fry udon noodles with shrimp, chicken, and vegetables
Stir-fry chicken with bacon and mushrooms
Choose a cut of chicken that is suitable for stir-frying.
Use a wok or large frying pan, which should be preheated over medium heat on your stovetop.
Add oil and let it heat up before adding the chicken
–if you don’t have enough room in your pan, you can cook the bacon first and then add both ingredients together later on in step 4 below. (If using fresh mushrooms, be sure to slice them thinly.)
Cook until browned on all sides; this should take about 5 minutes total if using boneless chicken breasts or thighs (2 minutes per side). If using bone-in breast halves or drumsticks with skin intact, reduce cooking time by half because they will take longer to cook through than boneless cuts due to their higher fat content.
To stir-fry beef and broccoli, you’ll need:
A wok. This is the best tool for this dish because it has high sides that help keep the food in place and allow you to cook quickly. You can also use a large skillet if you don’t have one on hand; just make sure it has at least 3 inches of depth so your ingredients aren’t sitting in liquid while they cook.
Broccoli florets (1 pound)
Sliced flank steak or another cut of beef (1 pound)
Stir-fried pork with bok choy
Heat oil in a wok.
Stir-fry the pork in hot oil until cooked through, about 5 minutes.
Add bok choy and stir fry until wilted, about 3 minutes longer.
Stir-fried udon noodles with shrimp, chicken, and vegetables.
To make stir-fried udon noodles with shrimp, chicken, and vegetables:
Heat a large skillet over high heat. Add oil to the pan and swirl to coat. Add the ginger, garlic, and chile pepper; cook until fragrant, about 1 minute. Add broccoli florets; season with salt and pepper. Cook until bright green and tender-crisp, about 3 minutes more (you can add more oil if needed). Remove from the pan onto a plate lined with paper towels to drain excess liquid from the broccoli before setting aside in a warm place while you continue cooking the remaining ingredients.
Add another turn of oil back into your heated pan along with sliced onion; cook stirring often until softened but not browned yet about 2 minutes then add sliced bell pepper/zucchini slices along with 1 tbsp soy sauce for color asStir-fry well as flavor! Next, add beaten eggs which will cook quickly over medium heat due to their small size so don’t walk away! Once done remove them from heat immediately so they don’t overcook or become rubbery when cooled down too long – this step is essential because it gives them structure so there isn’t any runny yolk left behind after plating up later on down the line when eating instead of just being thrown away like most people would do normally without thinking twice about wasting precious protein sources such as eggs since they’re inexpensively priced compared against other meats such as steak etcetera…
Stir fries are a great way to use up ingredients you have on hand and get creative in the kitchen. If you’re feeling adventurous, try making your own stir-fry sauce with ingredients like soy sauce, garlic, and ginger–or if you want something simple, try adding some lime juice or Sriracha sauce instead!
You can use either works or frying pans for this recipe; both will work just fine. And though it’s not necessary to make things spicy (the heat from the peppers will be enough), feel free to add more chili powder if desired!
We hope you enjoy these delicious stir-fries!