#stirfry

This Stir-Fried Snow Peas and Water Chestnuts recipe is a quick and easy side dish that's bursting with flavor and crunch. The combination of crisp snow peas and water chestnuts, along with the savory garlic and soy sauce, creates a delightful stir-fry that pairs perfectly with any main dish.

Ingredients: 8 oz 225g snow peas, trimmed. 1 can 8 oz / 225g sliced water chestnuts, drained. 2 cloves garlic, minced. 1 tablespoon vegetable oil. 1 teaspoon sesame oil. Salt and pepper to taste. 1 tablespoon soy sauce. 1/2 teaspoon sugar. 1/2 teaspoon cornstarch. 2 tablespoons water.

Instructions: Combine the soy sauce, sugar, cornstarch, and water in a small bowl. Put aside. In a big skillet or wok, heat the vegetable oil over high heat. Stir-fry the minced garlic for 30 seconds or until fragrant. Stir-fry the water chestnuts and snow peas in the wok for two to three minutes, or until they begin to turn a brilliant green color and become slightly tender. After adding the soy sauce mixture to the veggies, stir-fry them for a further one to two minutes, or until the sauce thickens and covers the vegetables. Season with salt and pepper to taste and drizzle with sesame oil. Take off the heat and serve warm. If desired, garnish with green onions or sesame seeds.

Prep Time: 10 minutes

Cook Time: 5 minutes

This healthy and delicious 15-minute chicken stir-fry is made with ease and in a hurry. Enriched with vibrant veggies and soft chicken, this is an ideal weeknight supper that the entire family will enjoy.

Ingredients: 1 pound boneless, skinless chicken breast, thinly sliced. 2 tablespoons vegetable oil. 2 cloves garlic, minced. 1 tablespoon ginger, minced. 1 red bell pepper, thinly sliced. 1 green bell pepper, thinly sliced. 1 cup broccoli florets. 1 cup snap peas. 1/4 cup low-sodium soy sauce. 2 tablespoons hoisin sauce. 1 tablespoon honey. 1 teaspoon cornstarch. Salt and pepper to taste. Cooked brown rice for serving.

Instructions: Mix the soy sauce, hoisin sauce, honey, and cornstarch in a small bowl. Put aside. In a big skillet or wok, heat up one tablespoon of vegetable oil on high heat. Toss in the thinly sliced chicken and stir-fry it for 34 minutes, or until it's cooked through. Add pepper and salt for seasoning. After removing it from the skillet, set the chicken aside. Add the final tablespoon of vegetable oil to the same skillet. Stir-fry the ginger and garlic until fragrant, about 30 seconds. Snap peas, broccoli florets, and sliced red and green bell peppers should all be added to the skillet. Saut the veggies for 34 minutes, or until they are crisp-tender. After the chicken has finished cooking, add the vegetables and sauce to the skillet. Stir-fry for a further two minutes, or until thoroughly heated and coated. Serve cooked brown rice with stir-fried chicken. Have fun!

Prep Time: 10 minutes

Cook Time: 5 minutes

Enjoy the delicious flavors of this pork and pepper stir fry that you made yourself. A quick and filling stir-fry that's great for any day has thinly sliced pork, bright bell peppers, and a savory sauce.

Ingredients: 500g pork tenderloin, thinly sliced. 1 red bell pepper, thinly sliced. 1 green bell pepper, thinly sliced. 3 tablespoons soy sauce. 2 tablespoons oyster sauce. 1 tablespoon hoisin sauce. 1 tablespoon cornstarch. 1 tablespoon vegetable oil. 2 cloves garlic, minced. 1 teaspoon ginger, grated. Cooked white rice for serving. Green onions and sesame seeds for garnish.

Instructions: Soy sauce, oyster sauce, hoisin sauce, and cornstarch should all be mixed together in a bowl. Put in the sliced pork and let it sit for 15 to 20 minutes. In a wok or large skillet over high heat, heat the vegetable oil. Grate the ginger and mince the garlic. Stir-fry for 30 seconds until the food smells good. Stir-fry the pork in the wok until it is browned and fully cooked. Add the sliced red and green bell peppers and stir-fry for another two to three minutes, until the peppers are soft but still crisp. Add cooked white rice to the plate and top with the stir-fry. Top with chopped green onions and sesame seeds. Enjoy this quick and tasty pork and pepper stir fry that you made yourself!

Prep Time: 20 minutes

Cook Time: 10 minutes

A quick and delicious stirfry recipe that combines tender pieces of chicken with colorful bell peppers, sweet pineapple chunks, and a tangy sweet and sour sauce. Perfectly served over a bed of rice.

Ingredients: 1 lb boneless chicken breast, cut into bite-sized pieces. 1 red bell pepper, sliced. 1 green bell pepper, sliced. 1 small onion, sliced. 1 cup pineapple chunks. 1/2 cup sweet and sour sauce. 2 tablespoons vegetable oil. 2 cloves garlic, minced. 1 teaspoon ginger, minced. Salt and pepper to taste. Cooked rice for serving.

Instructions: In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the chicken pieces and stir-fry until they are cooked through and no longer pink, about 5-6 minutes. Remove from the skillet and set aside. In the same skillet, add a bit more oil if needed, then add the minced garlic and ginger. Stir-fry for about 30 seconds until fragrant. Add the sliced red and green bell peppers, and the onion to the skillet. Stir-fry for another 3-4 minutes until they start to soften. Return the cooked chicken to the skillet and add the sweet and sour sauce. Stir everything together and cook for an additional 2-3 minutes, allowing the sauce to thicken. Add the pineapple chunks and cook for an additional 1-2 minutes until they are heated through. Season with salt and pepper to taste. Serve the Sweet and Sour Chicken Stirfry over cooked rice. Enjoy your homemade sweet and sour chicken stirfry!

Prep Time: 15 minutes

Cook Time: 15 minutes

Transform leftover Steamed BBQ Pork Buns into a savory stir-fry with colorful vegetables and a flavorful sauce. This Char Siu Bao Stir Fry is a quick and tasty way to repurpose your leftovers into a new meal.

Ingredients: 2 cups leftover Steamed BBQ Pork Buns Char Siu Bao, diced. 1 tablespoon vegetable oil. 2 cloves garlic, minced. 1/2 onion, thinly sliced. 1/2 red bell pepper, thinly sliced. 1/2 green bell pepper, thinly sliced. 1/2 cup frozen peas. 2 tablespoons soy sauce. 1 tablespoon oyster sauce. 1 teaspoon sugar. 1/2 teaspoon sesame oil. 1/4 teaspoon white pepper. 2 green onions, chopped, for garnish.

Instructions: In a large pan or wok, heat the vegetable oil over medium-high heat. Stir-fry the onions and minced garlic for one to two minutes, or until the onions become translucent and fragrant. Stir-fry the chopped Steamed BBQ Pork Buns Char Siu Bao in the pan for three to four minutes, or until they begin to crisp up. Add the frozen peas and the sliced red and green bell peppers. Stir-fry the veggies for a further two to three minutes, or until they are soft. Combine the soy sauce, oyster sauce, sugar, sesame oil, and white pepper in a small bowl. After adding the sauce mixture to the stir-fry, toss to mix. Simmer for one or two more minutes. Add some chopped green onions as a garnish, then serve hot. Savor your mouthwatering stir-fried Char Siu Bao!

Prep Time: 10 minutes

Cook Time: 10 minutes

This Spicy Chinese Beef Stir-Fry is a quick and flavorful dish that combines tender slices of beef with a medley of colorful vegetables in a spicy and savory sauce. Perfect for a satisfying weeknight meal!

Ingredients: 300g thinly sliced beef. 2 tablespoons vegetable oil. 1 onion, sliced. 2 cloves garlic, minced. 1 red bell pepper, sliced. 1 green bell pepper, sliced. 1/2 cup snow peas. 1/4 cup soy sauce. 2 tablespoons oyster sauce. 1 tablespoon hoisin sauce. 1 teaspoon sugar. 1 teaspoon red pepper flakes adjust to taste. Salt and pepper to taste. Cooked rice for serving.

Instructions: In a wok or sizable skillet, heat the vegetable oil over high heat. Stir-fry the beef slices until they get browned. Take out of the wok and place aside. If necessary, add extra oil to the same wok before adding the onion slices and minced garlic. Stir-fry the onion until it becomes translucent and fragrant. To the wok, add the snow peas and sliced bell peppers. Stir-fry until they begin to soften, about a few minutes. Combine the hoisin sauce, sugar, red pepper flakes, oyster sauce, and soy sauce in a small bowl. Place the cooked beef back into the wok and cover everything with the sauce mixture. Stir-fry the ingredients for a few minutes until the sauce thickens and covers them evenly. To taste, add salt and pepper for seasoning. Over cooked rice, serve the hot Chinese beef stir-fry. Have fun!

Prep Time: 15 minutes

Cook Time: 15 minutes

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Ingredients: 2 tbsp oil. 3 cloves garlic, minced. 2 bird's eye chili peppers, chopped. 1 lb boneless chicken thighs, thinly sliced. 2 tbsp soy sauce. 1 tbsp oyster sauce. 1 tbsp fish sauce. 1 tsp sugar. 1 cup fresh basil leaves.

Instructions: Heat oil in a wok or skillet over medium-high heat. Add garlic and chili peppers, saut for 1 minute. Add chicken slices, stir-fry until cooked through, about 5-7 minutes. In a small bowl, mix soy sauce, oyster sauce, fish sauce, and sugar. Pour the sauce mixture over the chicken, stir well to coat. Add fresh basil leaves, toss until wilted. Remove from heat and serve hot with steamed rice.

Prep Time: 10 minutes

Cook Time: 10 minutes