They’re quick, they’re healthy, and they can be tailored to almost anybody’s taste in food–whether they are picky, vegetarian, or saddled with allergies, there is always a perfect stir fry to be found.
Stir fry technique was first developed in China, and recipes can be found as far back as the Northern Wei dynasty (386-584 A.D.), although the technique would not find its way to North America until the mid-1940s. The term “stir fry” is actually an overarching term that refers to two cooking techniques: the chao technique (which is similar to French sauteing) and the bao technique, which involves tossing meat, seasoning, and vegetables in a red hot wok without pause until it is all cooked.
Some of the most common traditional ingredients found in a stir fry are ginger, garlic, pork, soy sauce, and green onions.
But if that’s not to your taste, the beauty of a stir fry is that you can whip one together with almost any combination of ingredients. Try experimenting at home–or just trust in our Gourmet du Monde recipe below!
- 7 oz pork loin, cut into pieces
- 2 tsp white wine vinegar
- 1 tsp lemon juice
- 1/2 tbsp grated ginger
- 1/2 tbsp lemon zest
- 1 small cabbage, cut into strips
- 2 tsp soy sauce
- 1 1/2 tbsp sugar
- 1/4 cup diced green onion
- 1 tbsp vegetable oil
- Blend white wine vinegar and lemon juice and coat pork in mixture. Allow to stand 5-10 minutes.
- Mix together ginger, lemon zest, sugar, and soy sauce. Let stand.
- Heat oil in a pan on medium-high heat.
- Fry marinated pork until it is cooked all the way through.
- Add green onions and fry another 1-2 minutes.
- Pour sauce over pork and onions and toss until thoroughly coated. Remove from heat.
- Arrange stir fry on a bed of cabbage strips, and serve!