To cook stir fry it is best done by using a wok.
You are cooking your meats and vegetables quickly. All Meats and vegetables should be cut up in bite size portions. When you stir fry, you will need to heat your wok to a high heat, then add a small amount of oil. The fastest method to any cooking is being organized and having all of your ingredients prepped and cut to uniform sizes.
Stir-fry was initially developed in China as a way of cooking that worked well on a simple brick stove. Stir-frying is a quick and fresh way to cook as it suits those with a hectic lifestyle and those who are health-conscious too.
Stir frying is a pair of Chinese cooking techniques for preparing food in a wok. The term stir-fry was introduced into the English language by Buwei Yang Chao, in her book How to Cook and Eat in Chinese, to describe the two techniques of cooking. These two techniques differ in their speed of execution, the amount of heat used, and the amount of tossing done to cook the food in the wok.
Stir-fries are one of the most popular and recognizable Asian dishes around. The hallmarks of this healthy dish are crisp-tender vegetables and a light coating of savory sauce made from easy-to-find ingredients. First, quickly stir-fry some sweet red bell pepper and snow peas. Next stir-fry the chicken in its marinade, cooking until the chicken is browned and the marinade has thickened. Add the vegetables back to the pan, stir to coat everything in the sauce, and serve this fast, fresh, vegetable-packed meal in about 30 minutes.
1-2 pound boneless, skinless chicken breasts, thighs, or a mixture of both, cut crosswise into 1/4-inch-thick pieces
1 medium red bell pepper, diced into small pieces
2 Tbsp oyster sauce or Hoisin sauce
2 Tbsp dry sherry vinegar
2 Tbsp soy sauce
1 Tbsp cornstarch
1/2 tsp kosher salt
1/3 cup unsalted cashews
2 stalks of celery cut into 1/4 inch slices
2 stalks of carrots cut into 1/4 inch slices
8 ounces of bean sprouts
8 ounces snow peas
8 ounces of broccoli
1 medium red& green bell pepper cut into 1/2 inch pieces
2 medium garlic cloves, minced
2 medium scallions
1 Tbsp plus 2 tsp vegetable oil
Steamed white rice, for serving
Place the oyster sauce, sherry, soy sauce, cornstarch, and salt in a medium bowl and whisk to combine.
Add the chicken, toss to thoroughly coat with the marinade, and let sit, uncovered and at room temperature, for 15 minutes. Meanwhile, prepare the remaining ingredients.
Core and remove the seeds from the pepper and cut it into 1/4-inch slices; set aside.
Rinse and dry the snow peas, and bean sprouts and set them aside.
Finely mince garlic and place it in a large bowl.
Next trim the ends of the scallions, cut them into 1/4-inch pieces, and add to the bowl with the garlic; set aside.
Heat a 14-inch flat-bottomed wok or large frying pan over high heat about 1 to 2 minutes.
Pour one teaspoon of the oil around the perimeter of the wok or pan and add the sliced bell pepper. Using a metal spatula or tongs, stir-fry until crisp-tender and charred in spots, about 1 to 2 minutes.
Drizzle another teaspoon of the oil around the perimeter of the wok or pan then add the snow peas. Stir-fry until crisp-tender, about 1 to 2 minutes. Transfer to the large bowl with the garlic and scallions.
Transfer to the large bowl with the peppers, garlic, and scallions.
Transfer to the bowl with the other cooked vegetables.
Drizzle remaining tablespoon of oil around the perimeter of the wok or pan. Add the chicken along with the marinade, and arrange the chicken in an even layer.
Let it sear undisturbed until golden brown on the bottom, about 1 to 2 minutes, then stir-fry until golden brown all over and cooked through, about 2 minutes more.
Toss cashews into chicken over high heat for one minute.
Add cooked snow peas, and remaining cooked vegetables.
Stir-fry until the marinade has thickened, is glossy, and coats the chicken and vegetables, about 1 to 2 minutes more.
Serve immediately over steamed rice.