| Sign Up

Basic Stir Fry

Submitted by: JustRightMenus


This recipe is meant to be modified - use whatever meat or vegetables you prefer.

I typically choose 4 vegetables for a stir fry. Ones that work well include onion, carrot, zucchini or other summer squash, bean sprouts, broccoli, asparagus, and bok choy)

Servings: 4

Categories: easy, quick, stir fry

From the kitchen of:

Jessica McRackan


4 servings boneless, skinless chicken breast (or pork chops or steak), cut into small cubes or slices

2 tsp oil (I like to use sesame)

1 clove garlic, minced

1/2 tsp. grated ginger

1/2 c. thinly sliced onion

1/2 c. thinly sliced carrot

1 c. zucchini, julienned

1/2 c. bean sprouts


Heat the oil in a wok or large non-stick pan over medium-high heat.

Add the garlic; heat until the garlic begins to sizzle. Then, add ginger.

The garlic and ginger  are added first to flavor the oil, and to help the meat pick up their flavor. 

Stir in the chicken (or other meat); once it is mostly cooked, begin adding the other vegetables.

Next, add the remaining vegetables, one by one, stirring constantly. Add the toughest veggies first.

Add the carrots first, letting them cook for about 3 minutes. Then, add the zucchini and onions. Once they begin to soften, add the bean sprouts.

Once the bean sprouts are hot, remove the wok from the heat.

Serve over hot rice.