Stir Frying recipes

Choosing a stir frying recipe

Compare the ingredients, cooking time and equipment below to find a dish that fits your plans. Each recipe includes quantities and a step-by-step method.

• Nasi goreng with a fried egg

  Preparation takes 11 minutes. Cooking takes 20 minutes. Allow 30 minutes in total. Makes 2 servings. Key ingredients: plain cooked long-grain white rice, shallots, garlic, red chilli, terasi or belacan shrimp paste. Equipment: 30 cm wide frying pan or 32 cm wok, with a lid or cover, 24–26 cm non-stick frying pan, Broad spatula, Chopping board and knife, Kitchen scales and measuring spoons, Small bowl, Two serving plates.

  Kitchen tip: Use the specified broad pan. A smaller pan crowds this quantity and encourages steaming; do not try to compensate with more oil.

• Peruvian Tallarín Saltado with Steamed Vegetables

  Preparation takes 15 minutes. Cooking takes 15 minutes. Allow 30 minutes in total. Makes 4 servings. Key ingredients: beef sirloin, thinly sliced across the grain, bell pepper, onion, tomatoes, vegetable oil. Equipment: wok or large skillet, steamer basket or steaming pot, knife, cutting board, mixing bowl, spatula.

  Kitchen tip: Slice the beef against the grain to ensure tenderness.

• Caribbean-Style Steamed Callaloo with Spiced Pork

  Preparation takes 15 minutes. Cooking takes 20 minutes. Allow 35 minutes in total. Makes 4 servings. Key ingredients: callaloo leaves, pork strips, cooking oil, onion, garlic. Equipment: steamer or large pot with steaming rack, large frying pan or wok, sharp knife, cutting board, measuring spoons, mixing bowl.

  Kitchen tip: If callaloo leaves are unavailable, substitute with fresh spinach or amaranth leaves for similar texture and taste.

• Ginataang Hipon with Seasonal Vegetables

  Preparation takes 15 minutes. Cooking takes 20 minutes. Allow 35 minutes in total. Makes 4 servings. Key ingredients: shrimp, coconut milk, vegetable oil, garlic, ginger. Equipment: large wok or deep skillet, steamer or steamer basket, cutting board, knife, wooden spoon or spatula, measuring cups and spoons.

  Kitchen tip: Do not overcook the shrimp during steaming; overcooked shrimp become tough and rubbery.

• Seared Peruvian Chicken with Stir-Fried Seasonal Vegetables

  Preparation takes 15 minutes. Cooking takes 25 minutes. Allow 40 minutes in total. Makes 4 servings. Key ingredients: bone-in, skin-on chicken thighs (about 150g/5 oz each), ground cumin, smoked paprika, garlic powder, chili flakes (adjust to taste). Equipment: Large mixing bowl, Heavy skillet or cast iron pan, Wok or large frying pan, Tongs or spatula, Meat thermometer.

  Kitchen tip: Pat the chicken thighs dry with paper towels before marinating to ensure the skin crisps properly.

• Filipino Pork Adobo Dumplings

  Preparation takes 45 minutes. Cooking takes 40 minutes. Allow 85 minutes in total. Makes 4 servings. Key ingredients: pork shoulder, cut into 2.5 cm (1 inch) cubes, white vinegar, light soy sauce, garlic, smashed, bay leaves. Equipment: large saucepan or pot, mixing bowl, skillet or nonstick pan, spatula, measuring cups and spoons, small bowl (for dipping sauce).

  Kitchen tip: Simmer the pork gently to keep it tender and avoid drying out.

• Peruvian Shrimps and Corn Dumplings

  Preparation takes 25 minutes. Cooking takes 15 minutes. Allow 40 minutes in total. Makes 4 servings. Key ingredients: corn kernels, shrimp, all-purpose flour, egg, cold water. Equipment: mixing bowl, large pot, steamer or pot with steaming rack, skillet or wok, knife, cutting board, measuring spoons.

  Kitchen tip: If you can't find ají amarillo paste, substitute with a mild chili paste or paprika combined with a little cumin for a similar flavor profile.

• Caribbean Pineapple Chicken Stir-Fry

  Preparation takes 10 minutes. Cooking takes 15 minutes. Allow 25 minutes in total. Makes 4 servings. Key ingredients: skinless, boneless chicken breast, cut into bite-sized pieces, vegetable oil, red bell pepper, sliced, green bell pepper, sliced, snap peas, trimmed. Equipment: large cast-iron skillet or wok, wooden spoon or spatula, knife, cutting board, measuring spoons, measuring cups.

  Kitchen tip: Cut all ingredients into uniform sizes to ensure even cooking.

• Indonesian Spiced Beef Stir-Fry with Seasonal Vegetables

  Preparation takes 15 minutes. Cooking takes 10 minutes. Allow 25 minutes in total. Makes 4 servings. Key ingredients: lean beef sirloin or flank steak, thinly sliced, red bell pepper, sliced into thin strips, green beans, trimmed and halved, carrot, julienned, snap peas, ends trimmed. Equipment: wok or large frying pan, sharp knife, cutting board, measuring spoons, mixing bowl, spatula or wooden spoon.

  Kitchen tip: Slice beef thinly against the grain to maximize tenderness.

• Chicken Adobo Stir-Fry with Jasmine Rice

  Preparation takes 15 minutes. Cooking takes 30 minutes. Allow 45 minutes in total. Makes 4 servings. Key ingredients: bone-in, skinless chicken thighs, trimmed, soy sauce, white vinegar, garlic, minced, whole black peppercorns. Equipment: large bowl, medium pot with lid, large non-stick skillet or wok, wooden spoon or spatula, measuring cups and spoons, knife and cutting board.

  Kitchen tip: Marinate the chicken for at least 15 minutes to develop adobo flavor; longer marinating (up to 2 hours) will yield even more tender meat.

• Adobong Prito (Fried Adobo Dumplings)

  Preparation takes 30 minutes. Cooking takes 15 minutes. Allow 45 minutes in total. Makes 4 servings. Key ingredients: ground pork, soy sauce, rice vinegar, garlic, minced, whole black peppercorns, crushed. Equipment: mixing bowl, measuring spoons, garlic press or knife, small bowl, large skillet or frying pan with lid, plates, spatula.

  Kitchen tip: For easiest sealing, keep wrappers covered with a damp towel to prevent drying out.

• Chicken Giniling with Stir-Fried Seasonal Vegetables

  Preparation takes 15 minutes. Cooking takes 20 minutes. Allow 35 minutes in total. Makes 4 servings. Key ingredients: ground chicken (giniling), vegetable oil, garlic, minced, onion, diced, red bell pepper, diced. Equipment: large skillet or wok, mixing spoon, knife, cutting board, measuring spoons, measuring cup.

  Kitchen tip: Use fresh ground chicken and cook thoroughly to an internal temperature of 74°C (165°F) for food safety.