Хотела ответить на вопрос, заданный в теме про азиатскую кухню, но потом подумала, что стер фрай заслуживает отдельной темы.
Моя самая любимая еда теперь!
Готовить несложно и быстро, время отнимает только подготовка - мойка-нарезка овощей. Но если есть какие-то девайсы для резки, или можно мужа подбить на это дело, то все остальное легко.
А уж как вку-усно!

Сначала я купила себе на амазоне вок со всеми принадлежностями.
Вот так выглядит:

Потом начала ресерч в интернете, и остановилась вот на этом рецепте, и не пожалела:

Super-Easy Stir-Fry

A simple formula that will get dinner for four on the table in as little as 30 minutes.

1. Heat your pan
Set a 12-inch non-stick or cast-iron skillet over low heat.

2. Prepare protein
Prep one pound of the following proteins: peeled raw medium shrimp, bay or sea scallops (halve large sea scallops crosswise); boneless skinless chicken breasts or thighs cut into bite-size strips; firm tofu cut in 3/4-inch chunks; or red meat thinly sliced across the grain.

3. Marinate protein
Use 1 Tbsp each soy sauce and dry or sweet sherry. The protein doesn't need to marinate long--just make sure you do it soon after putting the skillet over low heat.


4. Prepare produce
First cut a peeled medium-large onion in half (pole-to-pole), then cut each half into about 8 wedges. Set aside.

Then select two of the vegetables listed below, totaling 1 pound.

There are no "wrong" combinations. I've picked these particular vegetables because they can be bought ready to use, or they can be prepared and stir-fried quickly. They'll be added to the pan at different times, so keep the two vegetables separated on a plate.
Super-fast fresh produce might include
• Shredded carrots
• Coleslaw mix
• Bite-sized pineapple chunks (for sweet and sour only)
• Sliced mushrooms and bell peppers or stringed snow peas--all of which can be purchased packaged or prepared yourself.

Other good choices: celery, scallions, broccoli, fresh bean sprouts (avoid canned), haricots verts (thin French green beans), pencil-thin asparagus, zucchini or yellow squash in 1/2-inch-thick rounds or eggplant in 3/4-inch cubes. And don't forget drained water chestnuts or baby corn, drained (calculate drained weight to determine amounts needed).


5. Prepare aromatics
Mince 1 Tbsp each of fresh garlic and ginger root. Bottled ginger and garlic taste strong and distinct, so they muddy the stir-fry's otherwise fresh, clear flavors. Stick with fresh.


6. Make a quick stir-fry sauce and glaze
I give four stir-fry sauce recipes here. You'll also need to make a glaze to ensure a nice body and glossy sheen. Just mix 2 tsp cornstarch with 2 Tbsp chicken broth or
water.
A few minutes before you're ready to stir-fry, turn on the exhaust fan and turn up the heat under the skillet to high. Make sure all your ingredients are close at hand.


7. Add 1 Tbsp of oil, then half the protein, to the pan
Stir-fry until well-browned and cooked through, 2 to 3 minutes. Transfer to a clean bowl and repeat stir-frying with remaining protein. Most home stoves don't have the power to stir-fry a large quantity of protein at the same time, so cook it in batches--otherwise the skillet will cool down, and the food will stew instead.

(Процесс вовсе не сложный, после того, как один раз сделаешь. Единственное, что я изменила - соус покупаю. А вот лук-чеснок-имбирь беру свежие, аромат непередаваемый)

8. Drizzle another 2 Tbsp oil into the hot skillet
Add the onion and stir-fry until browned but still crisp, about 1 minute. Add the minced garlic and ginger next so they'll have a chance to flavor the entire dish. (If you add them to the pan any sooner, they'll burn.)

Next, immediately add the vegetable you think will take longer to cook. If it's not obvious, just pick a vegetable and start--you're not going to ruin the stir-fry. Staggering vegetables is more about keeping the skillet hot.

After stir-frying the first vegetable for a few minutes, add the second and continue to stir-fry until all vegetables are tender-crisp, 1 to 2 minute longer.


9. Return protein to pan and stir in your flavoring sauce
Make sure all the ingredients are well coated with the sauce. Finally, stir in the cornstarch mixture until juices become saucy and glossy.

If the wok juices look too thick at this point, thin with a few more tablespoons of chicken broth or water, then serve the stir-fry immediately with noodles or steamed rice.

I occasionally need to peek at the flavoring sauce recipes to jog my memory, but I don't need a recipe to make a stir-fry anymore.

Make one of these sauces in Step 6, then use it in Step 9.

Lemon Stir-Fry Sauce
1/4 cup lemon juice plus 1 tsp lemon zest
1/4 cup chicken broth
1 Tbsp soy sauce
2 Tbsp sugar
Combine all in a 1-cup measuring cup.

Soy-Sesame Stir-Fry Sauce
1/4 cup chicken broth
1/4 cup soy sauce
2 tsp rice wine vinegar
2 tsp toasted sesame oil
1 tsp hot red pepper flakes
1 tsp sugar
Combine all in a 1-cup measuring cup.

Fresh Herb Stir-Fry Sauce
1/4 cup chicken broth
1/4 cup soy sauce
2 tsp rice wine vinegar
1/2 tsp sugar
1/4 cup shredded basil leaves or minced cilantro leaves
Combine all in a 1-cup measuring cup.

Sweet & Sour Stir-Fry Sauce
1/4 cup chicken broth
2 Tbsp soy sauce
2 Tbsp cider, balsamic or rice wine vinegar
1 Tbsp brown sugar
1/2 tsp hot red pepper flakes
Combine all in a 1-cup measuring cup.

ИМХО, реально проще соус купить, они везде есть, только обращайте внимание - берите обычный для начала, некоторые слишком острые.

Еще я люблю не 2 типа овощей, а несколько.

В качестве протеина мне больше всего нравится курочка (мариную в sake cooking wine пополам со стер фрай соусом) и креветки.

Овощи любимые: красный или желтый болгарский перец, грибы, бэби морковка, баклажаны, проростки (спраутс, кажется?), маленькие зеленые бобы в стручках, не обращала внимание на название.

Сколько времени жарить овощи, поймете после первого раза - кому-то криспи нравятся, кому-то более прожаренные.
Масла я стараюсь лить поменьше.

Если кто-то еще знает вкусные проверенные stir fry рецепты, поделитесь, пожалуйста.


Enjoy!

Фото готового продукта не могу найти, поэтому взяла с интернета, примерно так оно и выглядит.
Только я режу чуток помельче.

Еще я отвариваю рис (не всегда).
Люблю смешивать обычный рис с диким (черным).

Можно рис отдельно подавать, а можно все перемешать, кому как нравится.