good stir fry recipe?

Lu Tiner: Stir fry is not just about taste but also color and appeal. Your recipe is good, just a little bland. Add some red sweet pepper strips (I see you already have one hot, but you can use more color) and half a stalk of sliced celery. Bring all the flavors together by adding chicken broth and cornstarch mixture. This will add that shine we always see in Chinese foods. Always cook your aromatics first, garlic and onions (ginger, green onions, leeks). Cut your chicken into thin strips for fast cooking and cut the vegetables the same size for even cooking. Always cook on high heat using a heavy bottom pan, cook fast and never let the dish sit in the cooking vessel after it is done, it will overcook. Plate it immediately and serve. For some authentic taste, use some oyster sauce with your soy sauce....Show more

Iris Shawcroft: find one that looks good to you here:http://allrecipes.com/Search/Recipes.aspx?WithTerm...

Rivka Killmer: hey i dont know what kind o! f stir fry you wanted.but ive tried a few good recipes here. that my family loved (:http://allrecipes.com/Recipe/Flavorful-Beef-Stir-F...http://allrecipes.com/Recipe/Chicken-Noodle-Stir-F...http://allrecipes.com/Recipe/Chicken-Stir-Fry/Deta...

Charissa Bichsel: Orange Pork Stir FryIngredients2 teaspoons cornstarch 1/3 cup orange juice 1/3 cup teriyaki sauce 1 tablespoon Dijon mustard 2 teaspoons minced fresh gingerroot or 1 tsp ground ginger1 teaspoon minced garlic 1/2 teaspoon grated orange peel 1 pound pork tenderloin, cut into 2-inch strips 1 tablespoon canola oil 1 (16 ounce) bag frozen Japanese-style stir-fry vegetables Hot cooked rice DirectionsIn a small bowl, combine cornstarch and orange juice until smooth. Stir in the teriyaki sauce, mustard, ginger, garlic and orange peel; set aside. In a large skillet or wok, stir-fry pork in oil until no longer pink; remove and keep warm. Add vegetables to the pan; cook and stir for 2-3 minutes or until tender.Stir orang! e juice mixture; add to pan. Bring to a boil; cook and stir fo! r 1 minute or until thickened. Stir in pork. Serve with rice.*************************Chicken & Veggie Stir FryIngredients 4 (4 ounce) boneless skinless chicken breasts3 tablespoons cornstarch 2 tablespoons soy sauce 1/2 teaspoon ground ginger 1/4 teaspoon garlic powder 3 tablespoons cooking oil, divided 2 cups broccoli florets 1 cup sliced celery (1/2 inch pieces) 1 cup thinly sliced carrots 1 small onion, sliced 1 cup water 1 teaspoon chicken bouillon granules DirectionsCut chicken into 1/2-in. strips; place in a resealable plastic bag. Add cornstarch and toss to coat. Combine soy sauce, ginger and garlic powder; add to bag and shake well. Refrigerate for 30 minutes. In a large skillet or wok, heat 2 tablespoons of oil; stir-fry chicken until no longer pink, about 3-5 minutes. Remove and keep warm. Add remaining oil; stir- fry broccoli, celery, carrots and onion for 4-5 minutes or until crisp-tender. Add water and bouillon. Return chicken to pan. Cook and stir until thi! ckened and bubbly. Serve over hot cooked rice or noodles.**********************Beef & Broccoli Stir FryIngredients2 tablespoons cornstarch 2 teaspoons sugar 6 tablespoons soy sauce 1/4 cup white wine, apple juice or water 1 pound boneless beef round steak, cut into thin strips 3 cups broccoli florets 2 medium carrots, thinly sliced 1 (6 ounce) package frozen pea pods, thawed 2 tablespoons chopped onion 2 tablespoons vegetable oil, divided 1 (8 ounce) can sliced water chestnuts, (optional)Hot cooked rice DirectionsIn a bowl, combine cornstarch, sugar, soy sauce and wine, apple juice or water until smooth. Add beef and toss to coat; set aside.In large skillet or wok, heat oil over medium heat, stir fry beef until reaches desired doneness. Remove from pan, set aside. In same skillet or wok, stir-fry broccoli, carrots, pea pods and onion in 1 tablespoon oil for 1 minute. Stir in water chestnuts if using. Add 1/4 cup water.Cover and simmer for 4 minutes; remove and keep warm. R! eturn beef to pan; toss. Serve over rice....Show more

Jose Calayc! ay: Check out this one: http://frigidaire.stores.yahoo.net/asstsi.htmlYou'll love it!Happy Cooking!

Ulrike Hert: Chicken Stir Fry - its more of a healthy option of stir fry... 4 (4 ounce) boneless skinless chicken breast halves 3 tablespoons cornstarch 2 tablespoons soy sauce 1/2 teaspoon ground ginger 1/4 teaspoon garlic powder 3 tablespoons cooking oil, divided 2 cups broccoli florets 1 cup sliced celery (1/2 inch pieces) 1 cup thinly sliced carrots 1 small onion, cut into wedges 1 cup water 1 teaspoon chicken bouillon granules Add to Recipe Box My folders: DIRECTIONSCut chicken into 1/2-in. strips; place in a resealable plastic bag. Add cornstarch and toss to coat. Combine soy sauce, ginger and garlic powder; add to bag and shake well. Refrigerate for 30 minutes. In a large skillet or wok, heat 2 tablespoons of oil; stir-fry chicken until no longer pink, about 3-5 minutes. Remove and keep warm. Add remaining oil; stir- fry broccoli, celery, carrots and onion fo! r 4-5 minutes or until crisp-tender. Add water and bouillon. Return chicken to pan. Cook and stir until thickened and bubbly....Show more