If you do, I'd love to hear your favorite recipes! If you don't follow a recipe, I'd love to know what meats you use; what veggies you add in; and what is in your favorite stir fry sauce.

I love to stir fry "on the fly." I usually start with pieces of chicken breast and then add whatever vegetables I have left over in the refrigerator. Then I just make a basic sauce with soy, ginger and just a little chicken broth. It's a great way to use up those left overs!

We kind of do a combination Thai/chinese stirfry.

Coconut milk
green curry
soy sauce
brown sugar
garlic
sesame oil
chicken
broccoli
green onions
mushrooms
cashews

served over Jasmine rice

And I have no idea how much of anything I use - I just kind of start throwing it in!

Edited by management for TOS violations

I use pretty much the same ingredients Michelle uses, plus any stray veggies I need to use up. I also use the low sodium soy sauce.

We serve it over brown rice.

I almost always use chicken, cut in bite size pieces. I make sure the chicken gets done, then add bell peppers (red, green and yellow), green onions, and mushrooms. I fry in Imperial margarine (no cholestrol) and olive oil with garlic powder and pepper. Sometime I serve this over rice or noodles but usually just by itself.

I use either chicken strips or beef strips, and pretty much what you all use i also add Butcher Block Teriyaki Sauce. it gives it a nice flavor

I also used the same ingredients.

I use chick or steak...add mushrooms, peppers, onions, and broccoli. I mix in some teryaki dressing and sprinkle sesame seeds on top.

we keep it simple with brocolli, steam it, and eat it with 'hoi sin' sauce

That sounds delicious! I love to steam chicken and veggies and then dip them in either garlic or curry sauce.

After falling love with AUTHENTIC stir fry dishes in China, I had not found much success in duplicating the taste. Then recently I discovered this recipe for Di San Xian, which is fried potatoes, eggplant, and bell pepper. It is SO good on a cold winter evening!

Many of the authentic dishes are definitly quite different than those you would find at a Chinese restaurant here. Thanks for sharing this reicpe.

that recipe looks really good but it calls for tapioca flour is there a substitute i can use for that b/c i dont think i have any around wehre i live tyvm :D

After reading over that recipe, I see they just used the tapioca flour to thicken the sauce. You can use cornstarch as a substitue. Just make sure to dissolve it in water first

tyvm ill make that this weekend TY again!