Stir-fry recipes?

[thelizardqueen]

Does anyone have any tried and tested stir-fry recipes?

I tend to chop up some chicken and veg, fry and squirt all the sauces I can find in the fridge and on the shelf into the wok. Sprinkle with some sesame seeds - voilà. I'm usually quite happy with the outcome.

I'm just thinking I'd like to try a few different recipes where the meat and veg are more "intentionally" matched and the whole thing has a bit of a concept.

Any ideas?
Ta!

[tucano]

I'm interested too. Mine end up with very little flavour (veggie)

[tzarine]

try these:
www.japanfoodaddict.com/beef/beef-and-bok-choy-stir-fry/
www.japanfoodaddict.com/chicken/chicken-breast-stir-fry-with-vegetables/

i don't use ginger

[Deleted]

I stir-fry with an Indonesian base: finely chopped onion, garlic in some oil, add sambal (chilli paste). As for spices: ginger, turmeric and coriander. Add basel leafs and/or lemon leafs. Optionally add coconut milk/cream.

Indian based: crushed coriander seeds, turmeric, ginger, cumin, tandori masala.

Thai base: garlic, ginger (fresh), coriander (fresh), lemon (or lemongrass), thai basil, chilli's, soy sauce/ oyster sauce.

Or basically anything I can find in the spice rack. Curry and coco is usually a good mix I find.

Last week I made lentils with the Indian base and added some cinnamon, really nice. After seeing the film "A touch of spice" it's my favourite secret spice ingredient.

[wombatrois]

A revelation I had was when I did a cooking class in Thailand where they coated the chicken (or other meat) in plain flour and deep fried it first, then added it to the stir fry. It is an added step, but it makes the dish a standout - it seals in the moisture and the meat doesn't dry out.

The one recipe I use cooks the chicken like this, then wipe the wok clean and stir fry a choice of veggies - usually onion, capsicum, snow peas, sugar peas or sometimes sliced beans and sliced chillies. Add a bit of palm sugar and caramelise, add a bit of Thai chilli paste, stir fry a little and add the pre-cooked chicken and then add a bit of stock and fish sauce to make a sauce. I also add some lime juice to make it really tangy. Sprinkle some coriander over the top and eat with rice.

Sorry I don't do exact measurements.

[thelizardqueen]

"A revelation I had was when I did a cooking class in Thailand where they coated the chicken (or other meat) in plain flour and deep fried it first, then added it to the stir fry."

I do that - I use cornflour and just quickly fry at a very high heat, then take out of the wok again.
I then fry the veg and add the chicken again later. Yes, it does make a big difference!

Thanks for the recipes and spice combinations!