Kayle's Generic Stir Fry

Submitted by kslays

This is several recipes rolled into one. I use variations on it all the time.


  • An asian grocery supermarket like Super 88 or C-Mart has everything you need.
  • 1. Serve over: 2 cups white sushi rice steamed with ~2.5 to 3 cups water (kokuho rose is my fav.) Rinse the rice 4 or 5 times with water, drain completely, then add water. Bring to a boil, then turn down as low as possible and cook with lid on for about
  • 2. Sauce options:
  • * black bean: I like to use a few big spoonfuls of lee kum kee black bean garlic sauce, some flavored mirin, brown rice vinegar, with corn starch or kudzu root mixed in about a cup of cold water. Add roasted sesame oil if you want. Also optional are fish
  • * hot and sour: cilantro (add at end), fresh hot peppers, mustard seeds, sriracha, rice AND apple cider vinegar, lots of tomatoes (can be canned), flavored mirin. Also optional are tamarind, fish, and oyster sauces.
  • * other options are peanut (and they have AWESOME green peanuts sometimes!), or sesame-soy, but I'm too lazy to type them out.
  • 3. Ingredients:
  • *a couple onions
  • *large handful of garlic (I like the air-peeled kind which is hella cheap and encourages more garlic, woot!)
  • *select 1 leafy and two other of any of the following veggies: mustard greens, broccoli rabe or similar, bok choi or similar, kohlrabi, carrots, chayote, asian mushrooms, various (non-bell) peppers or cabbages, really anything fun, but look for a color va
  • *select protein source(s): hot chewy tofu, marinated seitan, tea-flavored pressed tofu, or plain soft tofu that you can cube and sear in a non-stick pan. Or seafood is good too but don't overcook it!


  1. Basically chop it all up and throw it in. Usually I cook the onions and thicker things first, but it doesn't really matter. The important thing to me is not to overcook it. I like to cook with refined oil (grapeseed, sunflower, or safflower) at high heat and add the sauce near the end. Also add the leafy greens and peppers at the end. Flavor on the plate with sesame seeds, black pepper, sriracha, and soy sauce to preference.


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