Stir-Fry
6 recipes
Vegetarian Mapo Tofu
Silken tofu simmered in a fiery doubanjiang sauce with finely chopped shiitakes standing in for pork, finished with ground Sichuan peppercorn for its numbing tingle. Ready in under half an hour.
Thai Basil Chicken Stir-Fry
Minced chicken stir-fried hard with garlic and bird chiles, seasoned with fish sauce and oyster sauce, then finished with a heap of holy basil that wilts into the pan. Twenty minutes start to finish.
Sinangag Garlic Fried Rice
Filipino breakfast fried rice built on day-old grains and a lot of garlic, half of it fried crisp for the top. Salty, toasty, and dry enough that every grain stays separate.
Peruvian Lomo Saltado
Beef sirloin seared hard with red onion, tomato, and aji amarillo, then tossed with hot fries and served over rice. The soy-and-vinegar sauce goes in last so it reduces onto the meat.
Pancit Bihon with Shrimp
Thin rice noodles stir-fried with shrimp, cabbage and carrot, then finished by letting them drink up a soy-and-broth sauce. Squeezed citrus at the table is what pulls it together.
Crumbled Tofu Larb
Crumbled firm tofu browned hard in a skillet, then tossed off the heat with lime, chile, toasted rice powder, and a fistful of mint. Sour and hot rather than rich.