Top 5 Stir-Fries

Here at Hello Chef we can’t stop either frying or stirring. And why should we, when we have all these amazing stir-fry recipes on the menu – with more to come? That would be plain silly.

Stir-fry is one of our favourite type of dinners. It’s healthy (think lots of different vegetables), easy (recipes are very straightforward), quick (it’s usually done in under 20 minutes) and delicious (this requires no explanation).

Here are the best rated stirred and fried recipes – enjoy!

Cabbage and Noodle Stir Fry with Miso Glazed Tofu

Serves 4

Cooking time 20 min

Ingredients:

200 g ramen noodles

600 g spring cabbage

2 carrots

3 shallots

50 g fresh ginger

4 garlic cloves

2 red chillis

2 Tbsp cooking oil

1 Tbsp agave syrup

2 Tbsp soy sauce

1 tsp salt

½ tsp black pepper

For tofu slices:

600 g extra firm tofu

1 Tbsp agave syrup

2 Tbsp miso paste

1 tsp salt

½ tsp black pepper

1 tsp water

Method:

1.Preheat the oven to 200°C. Bring a pot of water to a boil and add noodles. Boil for 4 minutes. Drain in a colander and submerge into cold water to prevent from sticking. Set aside. (Drain again before adding to the stir fry.)

2. Cut cabbage to thin trips. Peel and cut carrots and shallots to thin sticks. Peel and grate ginger. Peel and mince garlic cloves. Remove chilli stems and seeds, mince chilli.

3. Prepare the tofu. Cut tofu to slices and arrange them to an oven tray lined with baking paper.

4. In a small bowl, combine the tofu marinade ingredients: agave syrup, miso paste, salt, pepper and water. Brush with the marinade and bake in the oven for 10–15 minutes.

5. Heat oil in a pan over high heat. Stir-fry cabbage, carrot, and onion for 3 minutes. Add ginger, garlic, and chilli, and stir-fry for 2 minutes. Add drained noodles, agave syrup, soy sauce, salt and pepper. Cook for 2 minutes, then remove from stove. Serve with the tofu slices.

Per serving:

Cal 439

Carb 31,9g

Prot 21,7g

Fat 25,5g

Chicken Kung Pao with Jasmine Rice

Serves 4

Cooking time 25 min

Ingredients:

600 g chicken breast

300 g snow peas

3 garlic cloves

2 red onions

2 red bell peppers

300 ml water

50 ml soy sauce

2 Tbsp ginger paste

2 Tbsp brown sugar

1 Tbsp corn flower

1 tsp chilli flakes

1 Tbsp sesame oil

1 Tbsp cooking oil

1 tsp salt

½ tsp black pepper

Rice:

400 g jasmine rice

700 ml water

1 tsp salt

Method:

1.Start with cooking the rice. In a medium pot, combine water, washed and drained jasmine rice, and salt. Bring to a boil. Stir once, cover, and reduce heat to low. Simmer for 18 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with fork before serving.

2.Cut chicken to cubes. Peel and mince onion and garlic. Clean and dice bell peppers. Rinse snow peas.

3.In a small bowl, combine water, soy sauce, ginger paste, sugar and corn flour. Whisk until the sugar dissolves. Add chili flakes, or serve them separately.

4. Heat a pan without oil and toast cashew nuts for 2–3 minutes until golden brown. Remove from the pan and set aside.

5. Heat sesame oil in a large pan, and fry onion and garlic for 2 minutes. Then add the chicken cubes and fry for 3–4 minutes until nicely browned. Season with salt and pepper.

6. Add the snow peas and bell peppers to the pan. Pour in the sauce and mix well. Bring to a light boil and allow the sauce to thicken for 3–4 minutes. Serve with rice and toasted cashew nuts. 

Chinese Chicken and Veggie Fry with Jasmine Rice

Serves 4

Cooking time 30 min

Ingredients:

800 g chicken mince

400 g mushrooms

2 carrots

2 onions

4 garlic cloves

60 g fresh ginger

1 tsp chilli flakes

2 Tbsp soy sauce

1,5 tsp salt

0,5 tsp black pepper

4 spring onions

Rice:

400 g jasmine rice

700 ml water

1 tsp salt

Method:

1.Start with cooking the rice. In a medium pot, combine water, washed and drained jasmine rice, and salt. Bring to a boil. Stir once, cover, and reduce heat to low. Simmer for 18 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with fork before serving.

2.Clean and chop mushrooms. Peel and mince carrot, onion, and garlic. Peel and grate ginger.

3.Heat oil in a pan over high heat. Fry mushrooms until nicely browned, about 5 minutes. Add oil, and fry onion and carrot for 5–8 minutes. Set aside with the mushrooms. 

4.Fry minced chicken. Add garlic, ginger, and chili flakes. Fry for 1–2 minutes.

5.Combine all the fried veggies and chicken in the pan. Season with soy sauce, black pepper, and salt. Reduce heat to lowest and let the flavors develop for 10 minutes.

6.Divide cooked rice and chicken-veggie mix to plates. Top with chopped spring onion.

Per serving:

Cal 456

Carb 29,4g

Prot 33g

Fat 22,2g

Korean Beef Fry with Green Beans and Cauliflower “Rice”

Serves 4

Cooking time 20 min

Ingredients:

800 g minced beef

300 g green beans

4 garlic cloves

2 spring onions

1 Tbsp sesame oil

1 Tbsp cooking oil

1½ Tbsp ginger paste

1 tsp chilli flakes

½ tsp black pepper

3 Tbsp soy sauce

1 Tbsp honey

1 tsp salt

2 Tbsp sesame seeds

Cauliflower rice:

1,2 kg cauliflower

2 Tbsp cooking oil

1 tsp salt

Method:

1.Bring the minced beef to room temperature. Remove green bean stems, and cut to short sticks. Bring a pot of water to a boil, and cook the beans for 3 minutes, then drain.

2. Peel and mince garlic. Chop spring onions.

3. Grate the cauliflower with a box grater, or mince to small crumbles with a sharp knife.

3. Cook the stir-fry. Heat sesame oil and cooking oil in a pan over high heat. Fry the beef until nicely browned. Add garlic, ginger paste, chili flakes, black pepper, soy sauce, and honey. Stir-fry for 2–3 minutes. Season with salt to taste. Keep warm.

4. Cook the cauliflower “rice”. Heat oil in a pan and add grated cauliflower. Fry, stirring, for about 5 minutes, until excess moisture has evaporated and the cauliflower has browned a bit. Season with salt.

5. Add the green beans and chopped spring onions into the meat stir-fry and mix well. Fry for another 1–2 minutes, if needed. Serve with the cauliflower rice, topped with sesame seeds.

Per serving:

Cal 448

Carb 22,9g

Prot 30,8g

Fat 22,2g

Healthy Beef and Broccoli Stir-Fry with Quinoa

Serves 4

Cooking time 20 min

Ingredients:

150 g quinoa

400 ml water

700 g beef strips

600 g broccoli

500 g mushrooms

6 garlic cloves

60 g fresh ginger

4 Tbsp olive oil

60 ml soy sauce

200 ml water

1 beef stock cube

1 tsp black pepper

4 spring onions

Method:

1.Place quinoa to a bowl and cover with warm water. Pour into a colander (with very small holes) and drain. Measure the water to a medium saucepan and bring to a boil. Add drained quinoa. Simmer, covered, for 15 minutes until the liquid is absorbed.

2. Meanwhile, separate broccoli to florets. Clean and slice mushrooms. Peel and mince garlic. Peel and grate ginger.

3. Heat oil in a pan over high heat. Stir-fry the beef quickly, for about 2 minutes. Set aside.

4. Add a bit of oil, and fry the mushrooms until nicely browned, about 5 minutes. Add broccoli, and stir-fry for 3 minutes.

5. Add garlic, ginger, soy sauce, water, beef stock cube, and black pepper. Bring to a boil, stir, and let bubble for 3 minutes. Then stir in the beef, cooked quinoa and chopped spring onion. Cook for 1 more minute, and serve.                                           

Per serving:

Cal 574

Carb 44,4g

Prot 68,3g

Fat 14,4g