Originally Posted by LoathsomePete

Alright so I tried my hand at making my first stir fry on Saturday and it came out really well. The trick to making a stir fry really is all about organization, you have to have all your food chopped up and prepped before you start cooking because the process is so fast. Anyhow here's my recipe for making a nice colorful stir fry.

1 Red bell pepper
1 Orange bell pepper
1 Yellow bell pepper
Handful of baby carrots chopped up
Bok Choy
3 mushrooms
1 onion
1 clove of garlic
2 celery stalks
Handful of Mandarin oranges
2 thin cut steaks
1 wok (flat bottom)
Peanut Oil
Soy sauce
Sugar
Water
Stir Fry sauce packet (you can make your own from scratch, but I felt like saving myself some work)

Start off with the meat, I like my meat to be as thin as possible which is why I go for the thin cut steaks, and my knife is sharp enough that I can easily cut that in half, and then longer strips, maybe about 2 inches long by 1 inch across. Put them in the wok with some peanut oil and let them brown, you can also choose to season them if you want, I just used a little bit of salt and pepper.

Once your meat is cooked, add a little more peanut oil into the wok and then add your chopped up onion and diced up garlic. I just cut the onion in half, then slice up each half for larger pieces, and let them cook.

Next you want to add your carrots, celery and mushrooms, I slice my carrots and mushrooms up the same way, just thin slices all the way across. Try to keep your sizes proportionate so everything cooks equally.

Then you add your peppers and just keep stirring, making sure what you just put in is at the bottom of the pan and your cooked food is on the sides.

Then you add your stir fry sauce to about a tablespoon of soy sauce, 1/3 cup of water, and a teaspoon of sugar, whip that around until its just a liquid, then add that to the wok with your cooked meat and stir that around. Now is also a good time to add your bok choy, but be warned, it cooks fast!

Lastly you want to add your orange wedges, but you want to be very careful because you leave them for too long and they dry out. Basically what you want is to warm them up nicely and get a burst of slightly salty orange flavor with each bite. It's a really nice surprise, especially if you get it right. I found that 3-5 minutes worked, none of them were dry or raw and it really made the meal better.

I served mine with rice, but if you're using chow mein noodles you will add them to the dish towards the end as well.

Anyways, that's how I made my stir fry, but I'm open to suggestions, especially if you know your own secret stir fry sauce recipe.