Stir-fry Dishes

This Indonesian stir-fry is usually based on vegetables such as cabbage, carrots, cauliflower, leeks, mushrooms, or Chinese broccoli, but it is occasionally prepared with the addition of beef, shrimps, chicken, or fish meatballs. The ingredients are stir-fried and then finished off with the addition of a thick sauce that usually combines meat or vegetable broth, oyster sauce, spices, cornstarch, and (occasionally) soy sauce. The dish was created under Chinese culinary influence, and in Hokkien dialect, the name cap cai translates to mixed vegetables.

Cap cai

Chha kh&rsquo;nhei is a Cambodian dish of crispy, stir-fried ginger combined with chicken, pork, fish, or frog legs. Thin slices or strips of julienned ginger are first briefly fried on their own before they are mixed and fried with the remaining ingredients. This cooking method allows the ginger to develop a nice crispiness and a pleasant flavor apart from its natural peppery flavor and spicy aroma. Other typical ingredients of the dish include garlic, chives, onions, soy sauce, oyster sauce, fish sauce, jalape&ntilde;o peppers or Thai chilis, pepper, and sugar. This spicy and pungent stir-fry is usually garnished with coriander leaves and served alongside steamed white rice.

Chha kh'nhei

China

Chao hancai is a traditional dish originating from Sichuan. The dish is usually made with a combination of amaranth leaves, garlic, oil, salt, and sesame oil. The garlic is peeled, sliced, and stir-fried in oil in a wok. Before it becomes golden, amaranth leaves are added to the wok and stir-fried with garlic until the stems are tender and the leaves wilted. The wok shouldn't be too dry &ndash; if it gets dry, a bit of stock is added so that the final dish rests in a small pool of liquid from the leaves. Once stir-fried, chao hancai is seasoned with salt and served hot. Traditionally, the people of Sichuan eat amaranth during the Dragon Boat Festival, along with zongzi and salted duck eggs.

Da suan chao han cai

Stir-fried gai lan is a traditional dish originating from the southern parts of the country. The dish is usually made with a combination of chinese broccoli (gai lan, more related to kale than broccoli), vegetable oil, ginger, garlic, oyster sauce, and Shaoxing wine. The gai lan leaves are blanched, drained, refreshed under cold water, and drained again. The same process is repeated with the stalks. The ginger and garlic are fried in a wok until golden, and the gai lan stalks are then added to the wok. The mixture is stir-fried, mixed with the leaves, oyster sauce, and wine. The dish is stir-fried for a few more minutes and it's then served immediately, while still hot.

Gai lan

Ganbian sijidou is a traditional dish originating from Sichuan. The dish is usually made with a combination of green beans, ground pork, oil, Shaoxing wine, soy sauce, sesame oil, and yibin yacai (preserved mustard stem). The green beans are cut into bite-sized pieces and deep-fried in oil until tender and wrinkled. The ground pork is stir-fried with Shaoxing wine and green beans. Once cooked and fragrant, yibin yacai and soy sauce are added to the mix. The wok is taken off the heat, sesame oil is stirred in, and the dish is ready to be served. This Sichuanese classic is made with the dry-fried (ganbian) technique which uses minimal oil.

Gan bian si ji dou

Larou shao huacai is a traditional dish originating from Sichuan. The dish is usually made with a combination of cauliflower florets, smoked bacon, oil, garlic, stock, salt, white pepper, and potato starch. The bacon is cut into bite-sized pieces and stir-fried in oil over high heat. The garlic is sliced and added to the wok, followed by the cauliflower florets, stock, and salt. The mixture is brought to a boil and simmered until the florets are tender. The dish is seasoned with salt and white pepper, the potato starch is added to the mix, and once the sauce thickens, larou shao huacai is ready to be enjoyed.

La rou shao hua cai

This traditional Thai stir-fry combines minced meat or seafood with holy basil and various other ingredients such as shallots, garlic, and chili peppers. The dish is flavored with soy sauce, sugar, and fish sauce, and typically comes served with rice, fried eggs, and fish sauce on the side. Interestingly, phat kaphrao is ranked as the fourth most common dish ordered by foreigners in Thailand.

Phat kaphrao

Phat phak khom is a Thai vegetable stir-fry that is typically made with spinach leaves, garlic, and fish sauce. Other typical ingredients include chilis, shallots, spring onions, eggs, soy sauce or oyster sauce, sugar, and optionally a protein such as pork, beef, tofu, or fermented soybeans. Phat is the Thai word for fried or stir-fried, while phak khom refers to spinach. This dish can be eaten on its own or served with steamed jasmine rice on the side.

Phat phak khom

Vietnam

Quả su su x&agrave;o tỏi is a traditional dish originating from Sapa, where it's made with highland vegetables. The dish is made with a combination of chayote squash (su su), garlic, fish sauce, oil, and dried shrimp. The chayote squash is usually sliced into matchsticks, then stir-fried with shrimps saut&eacute;ed in olive oil, garlic, and fish sauce. The ingredients are stir-fried until the chayote squash becomes tender while remaining slightly crunchy.

Quả su su xào tỏi

Saltado de coliflor is a traditional stir-fry dish originating from Peru. It's usually made with a combination of cauliflower, potatoes, oil, salt, pepper, onions, hot peppers, garlic, tomatoes, and parsley. The cauliflower florets are boiled in salted water and drained. The potatoes are cut into batons and deep-fried in hot oil, then set aside. The cauliflower is stir-fried in oil with onions, hot peppers, garlic, tomatoes, and parsley. The dish is seasoned with salt and pepper and served with fried potato batons and white rice on the side. A non-vegan variation of this dish with chicken, called saltado de coliflor con pollo, is also popular.

Saltado de coliflor

<div data-message-author-role="assistant" data-message-id="1747909e-91f4-4e7b-b1c1-f1e0dc864f4a">
<div>
Sambal goreng, which translates to "fried sambal," is a term used in Indonesian cuisine that can refer to a variety of spicy, fried dishes made with sambal. As a dish, sambal goreng can range from vegetables, meat, to tofu or tempeh, all cooked with a spicy mixture of ground chilies, shallots, garlic, and often includes shrimp paste (terasi), along with other ingredients like tomato, tamarind for sourness, and palm sugar for a hint of sweetness. Coconut milk is sometimes added to create a rich, creamy texture. One popular variant is sambal goreng kentang (potato sambal goreng), which includes fried potatoes, liver (often chicken liver), and sometimes prawns, cooked in a spicy and savory sauce. Another version is sambal goreng ati (liver sambal goreng), focusing on the liver cooked with the sambal sauce.
</div>
</div>

Sambal goreng

Sambal kangkong is a traditional vegetable dish originating from Malaysia. The dish is usually made with a combination of water spinach (kangkong) and sambal chili paste that consists of hot peppers, garlic, shallots, salt, oil, and dried shrimps. The sambal chili paste is fried in a wok in vegetable oil until fragrant. The water spinach is chopped and stir-fried in the same wok until wilted. The dish is seasoned with salt, and it&rsquo;s then served immediately, while still hot.

Sambal kangkong

Peru

Seco de chabelo is a traditional stir-fry dish from the northern coast of Peru, particularly from the Piura region. The dish primarily consists of plantains (preferably ripe for a touch of sweetness) and beef or dried beef (cecina). The beef or dried beef is first cooked and shredded. Separately, the plantains are fried until they achieve a caramelized texture. These ingredients are then combined and fried together, along with seasonings like garlic, onion, aji (chili pepper), and tomatoes. Seco de chabelo is characterized by a mix of savory and slightly sweet flavors, owing to the combination of meat and ripe plantains. The yucca adds a starchy texture, making the dish quite filling. It is usually served on its own, given its richness, but it can also be accompanied by a side of rice or salad.

Seco de chabelo

Tempe orek is one of the most common ways how to prepare tempeh in Indonesia. This protein-rich soy product was invented in Indonesia, and it is commonly used as the main or additional ingredient in numerous dishes. In this version, a block of tempeh is sliced and stir-fried with the subtly sweet Indonesian soy sauce (kecap manis) and various other ingredients that typically include sliced chili peppers, onions, garlic, kefir lime leaves, galangal, tamarind juice, and palm sugar. Tempeh is glazed and coated with the sauce, and the dish is traditionally served with steamed rice on the side.

Tempe orek

Terong balado is a traditional dish that's suitable for vegetarians and vegans. It's made with a combination of eggplants and the spicy chili sauce known as balado. It's recommended to use Chinese eggplants as they are softer than standard eggplants. The vegetables are cut into wedges, deep-fried, then stir-fried with the balado sauce. The sauce is made with a combination of red chili peppers, shallots, palm sugar, tamarind juice, garlic, and salt. When served, terong balado is usually accompanied by lots of white rice on the side.

Terong balado

Tibs is an Ethiopian dish consisting of stir-fried meat and vegetables. The dish can be served in a wide variety of manners &ndash; ranging from mild to hot and containing a small amount of vegetables, lots of vegetables, or no vegetables at all. Due to the usage of various types of meat, there are numerous variations of this Ethiopian delicacy. Tibs is usually prepared as a sign of respect to someone, or as a festive dish at special events and holidays.