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Stir Fry recipes


Last Updated : Mar 29,2018



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Veg Stir Fry Recipes

When you do not feel like spending too much time in the kitchen cooking or washing a mound of dishes after that, but your taste-buds yearn for a vibrant and sumptuous treat, a veg stir-fry is just the thing for you! Stir-fries can be heavy or light. They can be one-dish meals or accompaniments that can be served simply with rice or noodles.

Heat a pan and toss in veggies, fruits, paneer, sprouts, etc. Sprinkle some spices, drizzle some sauces ( Soya Sauce, Hoisin Sauce, Worcestershire sauce , Schezuan Sauce) , and sauté till perfectly done, and your yummy stir-fry is ready. Stir-fries are usually done in a jiffy because you are not meant to overcook the ingredients. Cooked at high temperatures with a little oil for a short time, stir-frying boosts the flavour of the food but retains its identity, especially its texture.

Stir-fries are easy to cook, super tasty and healthy too! It is very popular in Oriental cuisines, but is delectably employed in Indian cooking too. Indian stir-fries like the Kabuli Chana Stir-Fry, Sprouts Stir-Fry, Turai Stir-Fry and Rajma And Palak Stir-Fry are sure to make the diners ask for another helping!

Indian Stir-Fry Recipes

Stir-frying is a method that is popular in Chinese and Thai cuisine, but can be used in practically any cuisine. Just mixing and matching the ingredients and spices will give you a stir-fry with a local touch. You can easily make desi stir-fries with all Indian ingredients! You don’t even need any exotic ingredients. Anything you have at home – veggies, beans, chana, paneer, bring them together with a dash of spices and stir-fry them to make a mouth-watering meal! From purple mogri to French beans, cauliflower, paneer and Kabuli chana, we find that most of our ingredients lend themselves well to stir-frying. Wanna give it a try?
1. Purple Mogri Stir Fry
2. Cauliflower Stir-fry
3. French Bean and Corn Stir Fry
4. Paneer Capsicum Stir-fry
5. Kabuli Chana Stir- Fry

Healthy Stir-Fry Recipes

So tasty, delectably crunchy and mind-blowingly tasty, but can you believe that the stir-fry can be made with just a spot of oil? By combining a host of healthy and tasty veggies and beans, you can make a delicious and filling stir-fry for lunch or dinner. Conscious selection of ingredients and a few smart tweaks will give you super healthy stir-fried dishes such as these…
1. Water Chestnuts and Purple Cabbage Stir Fry
2. Stir - Fry Paneer, Broccoli and Baby Corn
3. French Bean and Chana Dal Stir-fry
4. Quick Stir Fry Cauliflower
5. Stir Fried Paneer

Broccoli, water chestnuts, mushrooms, paneer, cauliflower, colourful capsicums, crunchy cabbage, bring them together into your flaming hot wok to make a mind-boggling dish that scores high on the health chart!

10 Things to know before you start stir-frying

1. Keep things ready before you start. Once the wok is hot, you have to swiftly add the ingredients one after the one. You cannot stop. So, prepare all the ingredients and keep them ready on the kitchen counter before you heat the wok.

2. There is no right or wrong when it comes to combining ingredients. You can throw in virtually any edible food into your wok! This makes stir-fries a great way to use up assorted veggies leftover in the refrigerator.

3. Sort the ingredients according to the cooking time. Slow-cooking veggies like carrots and French beans have to be added earlier while fast-cooking ones like bean sprouts and paneer have to be added later.

4. It also helps to chop veggies according to their cooking time and texture. Capsicums can be cubed while cabbage has to be shredded. So, stir-frying is a good way to hone your chopping skills too!

5. Once the main ingredients are ready, prepare an aromatic mixture comprising herbs and spices, which will add flavour and aroma to your stir-fry. Typically, a stir-fry uses ingredients like garlic, ginger, onions, spring onions, dry red chilli flakes and green chillies. You have to chop these really fine for them to be most effective!

6. If you are going to experiment with stir-frying, you need to stock up sauces like soy sauce, hoisin sauce, vegetarian oyster sauce and chilli sauce. Use these judiciously in the proper combinations and amounts to impart a vibrant but balanced flavour to your stir-fry. You can also make innovative sauce mixes using coconut milk, makhani gravy, white gravy etc.

7. Stir-fries are best made in woks. A wok is a utensil that is specially designed for cooking food quickly at high temperatures using minimal oil. It is a large, deep bowl made of thin metal with gently curved sides and a firm handle. The heat concentrates at the bottom of the pan and the curved sides allow you to push the ingredients to cooler areas. If you do not have a wok, go for a kadai. Before you start off, smear a little oil inside the wok or pan with a paper towel. This will help reduce the amount of oil used later in the recipe.

8. Once you have the ingredients, spice mix and sauce ready, it’s time to heat your wok. The wok has to be blazing hot – and that’s very important! Cooking the ingredients over high temperatures helps to preserve their flavour, colour and texture.

9. Use a high-smoking-point oil like peanut, sanflower, corn or canola oil.

10. While stir-frying, you have to keep on stirring the ingredients or tossing them around so that there is equal distribution of heat for fast, uniform cooking. Don't overcook the vegetables – remember they should still be crisp when you are done!

Stir-frying takes a bit of practice, to master fine details like how to chop each veggie, which order to add them in, and when to increase or reduce the heat. The recipes on our website will help you start off, and gradually master the art of stir-frying. With a little practice, you will know these details just instinctively and will be able to make stir-fries with practically any combo of ingredients.


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Recipe# 40577
10 Dec 15

  This recipe has an associated video
 by Tarla Dalal
Think of any veggie that appears in Chinese cuisine and you will find it in this spicy stir fry! Made of a colourful and crunchy combination of veggies along with noodles and tangy sauces, this Spicy Stir Fry in Schezuan Sauce features a medley of flavours ....
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Recipe# 4769
14 Jul 16

 
 by Tarla Dalal
A tangy, saucy dish with chunky pieces of paneer, which are delightfully succulent inside and excitingly crisp outside! The Chinese Fried Paneer in Hot and Sweet Sauce features a tongue-tickling combination of sauces like tomato ketchup, soy and red chilli sauces, perked up with ginger, garlic, spri ....
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Recipe# 4132
10 Dec 15

  This recipe has an associated video
 by Tarla Dalal
A snack that requires a bit of patience but is so unique and exciting that you will thoroughly enjoy the results of your effort! Unlike most dishes that make use of boiled or crushed sweet corn, here the kernels are deep-fried till absolutely crisp, and then tossed with flavour-givers like ginge ....
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Recipe# 42279
29 Nov 17

 
 by Tarla Dalal
The vibrant colour and mouth-watering flavour of mogri is sure to delight every diner! An exclusive winter vegetable, you must not miss out on mogri when it is in season. It can be enjoyed in many forms like raitas, subzis and stir-fries. Perked up with a simple tempering of mustard seeds and as ....
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Recipe# 22692
03 May 16

  This recipe has an associated video
 by Tarla Dalal
Batter-coated and deep-fried paneer cubes are tossed with green chillies and spring onions to make this really scrumptious treat that can be served as a starter or as an accompaniment to the main course . The Chill ....
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Recipe# 22677
06 Mar 13

 
 by Tarla Dalal
As soon as you taste this Cauliflower Stir-Fry, you are sure to wonder how a sober vegetable turned into such an exciting ingredient! The magic is all thanks to the classic flavour bestowed by kasuri methi, with a little help from tomatoes and coriander too. You are sure to notice the presence of co ....
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Recipe# 37771
05 Jun 13

 
 
by Tarla Dalal
The ever-favourite combination of corn and paneer is cooked into a finger-licking subzi, all in a jiffy, with the support of everyday veggies and readily available spice powders! The choice of veggies used in this recipe is such that they cook readily when sautéed without requiring pressure-cooking ....
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Recipe# 4191
16 May 15

 
 by Tarla Dalal
Quick and easy, but typically Chinese, the Schezuan Style Stir-Fried Vegetables features an assortment of crunchy veggies ranging from baby corn and broccoli to cabbage and spring onions, stir-fried with Schezuan sauce and red chillies, and thickened with cornflour. One thing to note here is that th ....
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Recipe# 1732
21 Feb 12

 
 by Tarla Dalal
A classic Oriental treat for your taste buds, the Potato, Mushroom and Capsicum Stir-Fry is made quickly and easily with readily available ingredients. Remember to cook the potatoes only till they are 80 per cent done, otherwise they will turn into a mash by the time the recipe is done! Done perfect ....
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Recipe# 4151
16 May 15

 
 by Tarla Dalal
Schezuan peppercorns are known as Tirphal in Marathi and can be found at local baniya shops. It is used extensively in Goan cooking and along the Southern coast. They are also used in Chinese cooking and in this dish, they add more flavour to cabbage which is otherwise a bland vegetable.
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Recipe# 22686
06 Mar 13

  This recipe has an associated video
 by Tarla Dalal
Stir-fries are so conveniently quick and easy! Just chop all the ingredients. Sort them according to the order in which they are added. Heat a pan, and your delectable Paneer, Mushroom and Cashew Stir-Fry will be ready in a jiffy! Colourful capsicums and vibrant celery give this stir-fry a splash of ....
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Recipe# 22685
25 Jan 17

 
 
by Tarla Dalal
An utterly delicious treat that causes a zesty burst of flavours in your mouth, the Pineapple and Vegetable Stir-Fry combines crunchy, sweet and tangy pineapples with a basketful of juicy and crispy veggies like carrots, capsicum, bean sprouts and zucchini. Laced with soy sauce and other flavour ....
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Recipe# 22684
06 Mar 13

 
 by Tarla Dalal
Broccoli, baby corn and paneer stir-fry is a flavourful combination of fresh veggies and lemon grass. It is interesting to note that lemon grass, which is generally used as a garnish or flavouring agent, is used as a key ingredient in generous quantities in this recipe. Since the vegetables are stir ....
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