Can I have nice stir-fry recipes?

[mylittleyumyum]

Thinking of doing a beef or chicken stir-fry tonight. I used to make them all the time but got fed up as they all ended up tasting the same (thanks Blue Dragon)

I've tried forgoing the packet sauces and using just soy sauce and sesame oil but I am not getting the flavour I want.

Spam me with your tastiest stir-fries

I am doing a chicken stir fry tonight , i am marinating my chicken in soy, Worcestershire, Tabasco fresh ginger and fresh garlic .

Sounds delicious. Tabasco, I wonder if that's what's missing...

marinade salmon fillets in mirin, soy sauce and some brown sugar. Fry for a bit, add the leftover marinade to the pan and reduce it a bit. Serve on top of veg stir fried in soy, sesame and chilli.

Marinade strips of chicken in 1Tbsp each of Rice wine, Light Soy and a tsp each of dark soy, sesame and cornflour add a pinch of five spice and white pepper. Stir really well to coat. Leave for at leas an hour. then you can

1. fry up the meat and sit to one side. Clean your ok and fry ginger, garlic and spring onions all really finely chopped. Add vegetable of choice and set aside, Add sauce of your choice - oyster, plum, hoi sin, sweet & sour (tomato sauce, rice vinegar and sugar in equal quantities plus a dash of rice wine and dark soy). Bring to the boil and re add the fried vege and meat - stir to coat.

1. add to 200g cornflour add an egg - squidge around until the chicken is coated and starts separating out.... difficult to describe but you will know when it is right. It is messy. deep fry and set aside... then do as in 1 above.

I like it with Tabasco but only use a little bit, you don't want it spicy just a bit of warmth.
I sometimes use lemon or lime with lemongrass, fish sauce , spring onions , black pepper and garlic oil for a lighter sharper taste.
What ever you use marinating for as long as you have time for makes a big difference ( I try to do it for a couple of hrs ) fresh lime or lemon will start the meat cooking but if it's left to long it can make beef a bit tough

I put garlic and ginger paste in before the stir fry veggies, use coconut oil and then some Chinese five spice as a run on the meat. When the meat is 'sealed' I splash in some water and then finish off with fish sauce and soy sauce.

If it was just me and DH I'd add fresh chilli.

My favourite is carrot, pepper, mushrooms etc with nuts, preferably almonds but any will do cooked with chilli flakes, garlic and ginger and soy sauce.
Simple and delicious.

I stir fry everything with a bit of garlic, ginger and chilli then finish with a dressing of soy, sesame oil and lime juice once off the heat, so it doesn't reduce to nothing.
I find certain veg makes the stir fry taste of nothing but that, for me this is carrot, cabbage or peppers, so I either leave out or use much less.

See if you can find Ketjap Manis (sweet soy sauce) it's lovely with ginger, garlic and sesame oil

Sriracha is better than Tabasco