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Entries tagged with 'Stir Fry'

Stir-Fried Sweet and Sour Pork

Serious Eats Shao Z. Post a comment

This easy stir-fry of pork with vegetables and sweet-and-sour sauce uses a great, hassle-free water-velveting technique for tender, silky strips of meat. More

Stir-Fried Beef with Snap Peas and Oyster Sauce

Serious Eats J. Kenji López-Alt 1 comment

Intensely beefy and buttery skirt steak is the star of this quick stir-fry, featuring sweet snap peas tossed in oyster sauce. More

Takeout-Style Kung Pao Chicken (Diced Chicken With Peppers and Peanuts)

Serious Eats J. Kenji López-Alt 1 comment

As much as I now love real-deal Sichuan kung-pao chicken, my absolute favorite Chinese dish as a kid was this mildly spiced Americanized version—and to be honest, I still love it today. Just because it's a Chinese-American standard, complete with slightly-gloppy-sauce and mild heat doesn't make diced chicken with peppers and peanuts any less delicious. Here's how to make it at home. More

The Best Chinese Orange Chicken

Serious Eats J. Kenji López-Alt 2 comments

Crispy chunks of deep-fried battered chicken in a sweet, sour, and savory glaze with complex orange flavor. The Chinese take-out classic, made in your own kitchen. More

The Best Chinese Sesame Chicken

Serious Eats J. Kenji López-Alt 3 comments

Crispy chunks of deep-fried battered chicken in a sweet, sour, and savory glaze packed with sesame flavor. The Chinese take-out classic, made in your own kitchen. More

Stir-Fried Tripe With Pickled Mustard Greens and Fermented Black Beans

Serious Eats Shao Z. Post a comment

This dish, from the Hakka Chinese community, is an offal lover's dream: snappy omasum (bible) tripe stir-fried with tart mustard greens, fermented black beans, and red chilies. More

Stir-Fried Shrimp With Eggs and Chinese Chives

Serious Eats Shao Z. Post a comment

This quick-to-cook stir-fry of eggs with shrimp, Chinese chives, garlic, and ginger is popular among Cantonese home cooks for both its ease and wonderful flavor. It can be made with or without the shrimp, or with sliced roast pork in place of the shrimp. More

Stir-Fried Lo Mein With Charred Cabbage, Shiitake, and Chives

Serious Eats J. Kenji López-Alt 11 comments

Quick and easy stir-fried lo mein noodles with cabbage charred until sweet, sauteed mushrooms, and Chinese chives in a light sauce. More

Kung Pao Fish With Dried Chilies and Sichuan Peppercorns

Serious Eats Shao Z. Post a comment

In this variation on Kung Pao chicken, firm white-fleshed fish such as catfish or tillapia is marinated with soy sauce and white pepper, then deep fried until golden. Afterwards, it's stir-fried with classic Sichuan flavors: spicy dried chilies, mouth-numbing Sichuan peppercorns, and garlic. More

Chinese Spicy and Sour Stir-Fried Cabbage With Bacon

Serious Eats Daniel Gritzer 6 comments

Hunanese food is famous for its fiery, chili-spiked dishes, and this quick and easy one with hand-torn cabbage, fresh red chilies, garlic, scallions, and bacon, is no exception. In fact, by Hunan standards, this dish is fairly tame. Slightly sour, thanks to the addition of black rice vinegar, the dish is great as part of a multi-course meal where the other dishes are even more intensely flavored and spicy. More

Shanghai Baby Bok Choy With Black Bean Sauce

Serious Eats Shao Z. Post a comment

Crunchy and tender baby bok choy goes for a spin with a punchy sauce made with lots of garlic and fermented black beans. It's a flavor-packed stir-fry with minimal prep and all the flavor, minus the gloppy sauce. More

Stir-Fried Beef With Kale and Frisée in Black Bean Sauce

Serious Eats Shao Z. 5 comments

This dish, which is made up of equal parts beef and greens in a light but flavor-packed black bean sauce with garlic doesn't quite qualify as a side dish, and seeing as I'm using a mixture of kale and frisée—two decidedly Western greens—it doesn't quite qualify as "Chinese greens" either. But the basic techniques I use in ut—just a quick stir-fry with no blanching—is a method that works with any kind of hearty green leafy vegetable, whether it's Chinese or not. More

Stir-Fried Choy Sum With Minced Garlic

Serious Eats Shao Z. 3 comments

Stir-frying in a light sauce flavored with a little soy sauce and a lot of garlic is my go-to method for cooking Asian greens. Quick, simple, and flavorful, it's really hard to go wrong, no matter which greens you decide to cook. More

Stir-Fried Sliced Pork With Yellow Chives

Serious Eats J. Kenji López-Alt 4 comments

Thin, tender strips of lean marinated pork are tossed with Chinese chives and yellow chives in a light coating of soy sauce and Shaoxing wine seasoned with white pepper. This is a quick and easy dish that goes from fridge to table in about 30 minutes. More

Taiwanese Pan-Fried Rice Noodles

Serious Eats Cathy Erway 10 comments

Perfect for feeding a crowd or fixing a solo meal on the fly, this simple home-style Taiwanese noodle-and-vegetable dish may look bland, but hidden within are layers of flavor, thanks to plenty of white pepper, black vinegar, and broth. More

Stir-Fried Chow Mein With Four Vegetables

Serious Eats Shao Z. 7 comments

For me, a dim sum brunch isn't complete without a plate of Supreme Soy Sauce Chow Mein. A simple dish of stir-fried thin noodles cooked with bean sprouts and scallions, it's cooked with just a bit of thin, soy-based sauce that coats the noodles in a concentrated layer of flavor. I turn this snack into a meal by adding an array of colorful, crunchy vegetables and tofu. More

Stir-Fried Lo Mein With Beef and Broccoli

Serious Eats Shao Z. 5 comments

Beef and broccoli might only be a classic combination in the American Chinese repertoire, but that doesn't make it any less delicious. In most restaurants, you'll find it served with rice, but I like to stir-fry it with hearty lo mein noodles. More

Basic Marinade for Stir-Fried Meats

Serious Eats Shao Z. 3 comments

Whether it's chicken, pork, or beef, this marinade is my go-to recipe when I want to cook a quick stir-fry dinner. It takes 30 minutes to marinate and another 10 to 15 minutes to stir-fry everything. More

Easy Stir-Fried Beef With Mushrooms and Butter

Serious Eats Shao Z. 12 comments

It may not be traditional in the strictest sense of the word, but the combination of soy sauce and butter is quickly becoming a favorite both in Asia and here at home. One of my favorite ways to combine them? In a stir-fry, like this simple recipe with marinated flank steak, stir-fried with mushrooms. More

The Best General Tso's Chicken

Serious Eats J. Kenji López-Alt 25 comments

If the British can proudly call Chicken Tikka Masala their national dish, then surely it's time that General Tso got his chicken in our national spotlight. Everybody knows the candy-sweet take-out joint version, but I firmly believe that it has the potential to be so much more than that. How great would a homemade version of General Tso's be, with a flavor that shows some real complexity and a texture that takes that crisp-crust-juicy-center balance to the extreme? Our version does just that. More

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