Simple Fú Recipe

Choose one protein (chicken, tofu, shrimp, or beef) and one carb (lo mein, fried rice, or pad thai noodles). If using dried noodles, soak or cook per package; drain and toss with 1 tsp oil to prevent sticking. If using rice for fried rice, make sure rice is day-old or cooled and separated.

Prepare vegetables: cut broccoli into florets, julienne carrot, thinly slice red bell pepper, trim snap peas, and slice green onions separating white and green parts.

Mix the general sauce: in a small bowl combine soy sauce (3 tbs), oyster sauce (1 tbs), rice vinegar (1 tsp), hoisin (1 tbs, optional), brown sugar (1 tsp), sesame oil (1 tsp), minced garlic and ginger, and white pepper. For pad thai, additionally whisk tamarind paste (1 tsp) and fish sauce (1.5 tbs) into the sauce and reduce hoisin to 1 tsp or omit.

If using tofu, press before slicing; if using shrimp, pat dry; if using beef or chicken, slice thinly across the grain for beef and with grain for chicken to keep tender.

Heat wok

Heat a large wok or heavy skillet over high heat until very hot. Add 1 tbs vegetable oil and swirl.

Add protein: For chicken or beef, add slices in a single layer and stir-fry 3–4 minutes until browned and cooked through. For shrimp, cook 2–3 minutes until pink and opaque. For tofu, add and fry turning gently until browned on multiple sides, about 4–5 minutes. Transfer cooked protein to a plate and set aside.

Add remaining 1 tbs vegetable oil to the hot wok. Add the white parts of the green onion, minced garlic, and minced ginger; stir-fry 15–20 seconds until fragrant.

Add broccoli and carrots first and stir-fry 1–2 minutes, then add bell pepper and snap peas and continue to stir-fry 1–2 minutes until vegetables are just tender-crisp.

If making fried rice: push vegetables to one side, add a small splash oil to the empty side, pour beaten eggs into the space and scramble quickly. Mix eggs with vegetables. Add cold cooked rice, breaking up any clumps. Pour 2 tbs of the prepared sauce over rice and vegetables, add frozen peas/corn if using, and stir-fry 2–3 minutes until heated through and evenly coated.

If making lo mein: add cooked noodles to the vegetables, pour 2–3 tbs of prepared sauce over them, and toss vigorously to combine and heat through, 1–2 minutes. Add cooked protein and toss to combine.

If making pad thai: add soaked/drained rice noodles to the wok, pour pad thai–adjusted sauce (use tamarind+fish sauce mixture) over noodles, and toss gently to combine. If using, add bean sprouts and toss 30 seconds more so they stay crisp. Add cooked protein and gently combine.

Return the reserved protein to the wok with the dish, add sliced green onion greens, and toss for 30–60 seconds to heat through and coat with sauce. Taste and adjust seasoning with a splash more soy sauce, fish sauce, or a pinch of sugar as needed.

Plate the chosen carb with the stir-fried vegetables and protein. Offer salad bar toppings (choose up to three) on the side or sprinkled on top: cilantro, cucumbers, pickled ginger, bean sprouts, and/or chili. For pad thai, serve with lime wedges and crushed peanuts on the side.