Stir Fry How To + Easiest stir fry dish ever


  • 1 large potato, sliced
  • 1 green onion, sliced diagonally
  • vegetable oil


  1. Wash and drain potato slices to remove excess starch.
  2. Heat vegetable oil in a large frying pan or wok.
  3. Add potato, salt generously, and stir fry until just soft.
  4. Push potato aside and make a hole in the center of the pan.
  5. Add a dribble more of oil in the hole, and flash fry the green onions.
  6. Stir and mix with potato.  Serve.

See? Easy. A good side to compliment a heavier dish.

I typically have one or two vegetable dishes, a meat dish, and something extra (tofu? eggs?) It may seem like a pain to make so many dishes when cooking Chinese at home, but stir frying is so fast and simple it really doesn’t take any longer than cooking a western meal with just one entree and one side.
Here’s your basic stir fry run down:

  1. Chop. Cut everything into similar shapes and sizes. Not only does it make it easier to eat, it cooks more evenly and is more aesthetically pleasing. Ex: if your meat is cubed, dont cut long and skinny vegetables. I typically prefer long strips of meat and veggies. It is easier to pick up several different components of the dish with one swipe of the chopstick.
  2. If you have meat, marinate it. This can be done ahead of time, or just before you cut the veggies so it’ll have time to sit. You do not need long. maybe 30 minutes. Dissolve a bit of corn starch in soy sauce. Maybe a drop or two of sesame oil. Then toss meat to coat evenly.
  3. Heat wok. Or a large frying pan. My crappy electric stove and Calphalon frying pan works fine. Heat until the pan is smoking. Add oil and let it heat until shimmering.
  4. a) Stir fry meat and remove. Once meat is browned all over, scoop it into a bowl and set aside. If using beef or shrimp or other meats that get tough when overcooked, don’t cook all the way through.
  5. b) Reheat pan and add veggies/tofu. Stir fry and season/salt to taste.
  6. Reintroduce meat into pan. Stir briefly to mix.
  7. c) Optional: Add tertiary ingredients if necessary: green onions, hot sauce, and things that dont need a lot of cooking and are just for extra flavor. In fact, always add green onion last or it’ll get brown and ugly.
  8. Remove from pan immediately and serve.

Stir fry combos I eat regularly at home: (Everything is split into 3 ingredients, corresponding with steps 4, 5, and 7)

  • a) slices of pork tenderloin + b) dried tofu (dou fu gan) + c) spicy preserved vegetable (see pic)
  • a) shrimp + b) eggs, scrambled + c) green onions…
  • a) chive flower + b) pork tenderloin slices + c) thousand year old egg (my favorite! place eggs in cold water and bring to a boil. remove and cut into chunks. this prevents the yolk from being too sticky)

Maybe I’ll write up recipes for these some other day. It’s all very simple! I’m sure you can figure it out.

One last tip: Seasoning is done with salt if the dish is light colored (shrimp and egg scramble). And soy sauce if dark (most meat dishes)

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