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Good Old-Fashioned Stir-Fry

Best Stir Fry

My middle son, Darren, could live on ‘Stir Fry’ so we really have worked hard on it and this seems to be the one! You can also add or replace the veggies with onions, green beans, baby corn, or strips of different colored peppers.

  • Duration
  • Cook Time
  • Prep Time
  • 4-6 ServingsServings


  • 1 tablespoon hot peri-peri oil (recipe below)
  • 1½ pounds chicken or beef cut into strips
  • 1 (16-ounce) bag ready-cut, fresh stir-fry vegetables
  • 1 (16-ounce) bag shredded cabbage and carrots
  • 3 tablespoons sesame seeds and/or handful cashew nuts, toasted for 1 minute


  • ½ cup soy sauce
  • 1 heaping tablespoon corn flour dissolved in 1 cup cold water
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon fresh crushed fresh garlic
  • 1 tablespoon vinegar
  • 1 heaping tablespoon brown sugar
  • 1 teaspoon peanut butter
  • 2 tablespoons sweet chili sauce
  • 1 teaspoon hot chili sauce


Heat peri-peri oil in a frying pan or wok. Fry chicken or beef in small batches, approximately 2 to 4 minutes per side. Thicker strips may take longer. Remove and set aside in a large bowl. Combine all sauce ingredients. Pour over cooked chicken or beef and set aside. Add all vegetables to the pan, and fry 1 to 2 minutes. They should be underdone and crunchy, as they will be heated again when ready to serve. Add vegetables to the bowl with the chicken/beef and sauce, and toss to coat. When ready to serve, return mixture to the pan to heat through. The sauce should also thicken slightly and glaze the stir-fry. Sprinkle with sesame seeds and/or cashew nuts

To Make Peri-Peri Oil: Blend 4 ounce red hot chili peppers, 6 cloves garlic, 1 tablespoon sugar, 1 tablespoon lemon juice, and 1 cup oil. Keep refrigerated until ready for use.

As published in Joy of Kosher with Jamie Geller (Summer 2012) - Subscribe Now

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