Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Mix and Match Stir Fry Recipe
    Lost? Site Map

    Mix and Match Stir Fry

    Mix and Match Stir Fry. Photo by Oliver1010

    1/1 Photo of Mix and Match Stir Fry

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    0 mins

    20 mins

    WyoSal's Note:

    Basic Chinese stir-fry recipe lets you choose the ingredients.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Choose one item from meat/fish ingredients, one vegetable from first vegetable list, one vegetable from second vegetable list, and one crunchy ingredient.
    2. 2
      Prepare your choice of ingredients and set aside. Shrimp should be peeled and deveined. Slice the partially frozen meats into thin, bite-size pieces.
    3. 3
      Stir water into cornstarch; stir in soy sauce and sherry. Set aside.
    4. 4
      Cook first vegetable in boiling salted water for 3 minutes in covered pan. Drain well and set aside.
    5. 5
      Heat oil in wok or large skillet over high heat. Stir-fry garlic and green onions for about 1 minute.
    6. 6
      Add crunchy ingredient and bamboo shoots. Stir-fry 1 to 2 minutes. Remove from wok. Add first and second vegetables. Stir-fry 1 minute. Remove from wok.
    7. 7
      May need to add more oil. Stir-fry half of the meat/fish ingredient 2 to 3 minutes or until browned. Remove meat/fish. Stir-fry remaining meat/fish 2 to 3 minutes.
    8. 8
      Return all meat/fish to wok. Add crunchy ingredient and bamboo shoots.
    9. 9
      Stir soy sauce mixture, then stir into wok. Cook and stir until thick and bubbly.
    10. 10
      Return vegetables to wok; cover and cook 1 minute more.
    11. 11
      Serve over rice.

    Ratings & Reviews:

    • on December 10, 2013


      This is a great recipe. I've been making it for around 25 years. It's from a Better Homes and Gardens "Cooking Chinese" cookbook from 1983. I double the ingredients and quadruple the sauce. Today I made it with chicken, bok choy, carrots, snow peas, baby corn, yellow and orange peppers, scallions (see picture). I served it with 2 cups (dry) of brown rice. Some of my other favorite ingredients are tofu and mushrooms. It's a big hit with the family. It's very good as leftovers.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 11, 2011


      I have to give it 5 stars for all the raving that went on by my husband and a friend of ours! Absolutely delicious! I know I used the shrimp, but can't remember what else at this moment.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Mix and Match Stir Fry

    Serving Size: 1 (195 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 237.3
    Calories from Fat 74
    Total Fat 8.2 g
    Saturated Fat 1.0 g
    Cholesterol 143.2 mg
    Sodium 1166.8 mg
    Total Carbohydrate 21.9 g
    Dietary Fiber 3.8 g
    Sugars 5.1 g
    Protein 19.3 g

    Ideas from


    Over 475,000 Recipes Network of Sites