15 boarding house style stir-fry recipes, delicious, simple and practical (2024)

Brilio.net -Being a boarding house student is easy and difficult, isn't it? The reason is that boarding school children are synonymous with everything related to independence. You have to do everything without the help of your parents or household assistants who are always ready to make things easier for you.

Starting from cleaning the room, washing clothes to food, you have to prepare it yourself. As a boarding house student, cooking is one of the right choices to save money compared to having to buy food outside. Yups, usually this is done when they reach old age or have not yet been paid.


Even though you have to save money, you also have to pay attention to your health too. Don't let your intention to save money make you fall ill because you don't have enough nutrition or the wrong diet. What is certain is that healthy food doesn't always have to be expensive. You can choose vegetables that are affordable, but can still fulfill your body's nutrition.

Well, of course eating your own cooking is also more delicious than eating food outside. Apart from saving, you can also guarantee the health and cleanliness of the food you eat. You don't need to bother preparing dishes that are too complicated, for example cooking stir-fry. This type of cooking method is an easy and practical way to practice.

Followingbrilio.netsummarize from various sources 15stir fry recipeboarding house style, delicious, simple and practical, on Friday (3/1).

7 simple recipes for New Year's Eve 2020 boarding school style

1. Saute oyster mushrooms.


- 1/1 kg oyster mushrooms, shredded and washed clean
- 2 red onions, sliced
- 2 cloves of garlic, sliced
- enough water
- 1 tomato, cut
- Whole jumbo cayenne pepper, according to taste
- enough salt, sugar, pepper, and seasonings
- 3 tablespoons cooking oil for frying

How to make:
- Heat the water until it boils, add the mushrooms for a moment. Lift and drain.
- Heat oil, saute garlic and red onion until fragrant.
- Add water, mushrooms, jumbo cayenne pepper, tomatoes, salt, sugar, pepper, seasoning.
- Cook until the mushrooms wilt and soften, add water if necessary. Correct the taste and lift.

2. Saute the ebi beans.


- 250 gr chickpeas
- 2 tablespoons ebi, soaked in warm water
- 5 curly red chilies
- 3 garlic cloves
- 2 shallots
- 1/2 small onion
- 1 tsp sugar
- 1 tablespoon oyster sauce
- salt to taste

How to make:
- Boil water, add 1 tsp salt, boil the beans (done according to taste), drain
- Chop the garlic, shallots, set aside
- Puree ebi, onions, red chilies
- Heat the oil, saute the onions until fragrant, add the ground spices, saute until the spices are completely cooked.
- Add sugar, salt, oyster sauce, stir well and test the taste.
- Finally add the beans, cook briefly and serve.

3. Saute spinach tomatoes.


- 1 bunch of spinach, chop the leaves
- 1 sweet corn, combed
- 3 tomatoes, cut into pieces

Ground spices:
- 3 cloves of garlic
- 5 red onions
- 2 curly chilies
- 6 cayenne peppers
- 1/2 tsp cooked shrimp paste
- 2 tablespoons sweet soy sauce
- 1 tablespoon oyster sauce
- 1 tsp soy sauce
- sugar, salt, pepper, stock powder to taste

How to make:
- Saute the ground spices until fragrant and cooked, add a little water if necessary
- Add the combed corn, wait until the corn is cooked
- Add spinach, season with sweet soy sauce, oyster sauce and salty soy sauce.
- Then add sugar, salt, pepper and stock powder, then stir until smooth.
- Finally add the tomato slices, adjust the seasoning, remove from heat and serve.

4. Tumis bakso jamur putren.


- 200 gr putren, potong panjang
- 100 gr wood ear mushrooms, cut into pieces
- 10 small meatballs, split into 2

- 1 tablespoon margarine
- 1 tbsp onion baceman
- 1/2 onion, chopped
- 2 large red chilies, cut obliquely
- 2 large green chilies, cut obliquely
- 1 tsp black pepper
- 1 tablespoon oyster sauce
- 1 tsp soy sauce
- 1 tsp sesame oil
- sugar, salt, pepper, stock powder to taste.

How to make:
- Heat margarine, saute the onions with the onions until fragrant
- Add putren and mushrooms, stir until evenly mixed
- Add a little water, add the chilies and other spices, wait until the putren is a bit soft.
- Add the meatballs, stir to check the taste
- Finally add sesame oil, stir briefly, remove from heat and serve.

5. Stir-fried carrot pumpkin and rebon.


- 1 Siamese pumpkin
- 1 carrot
- 4 red onions
- 3 cloves of garlic
- 8 cayenne peppers
- 1 tbsp rebon shrimp
- 1 tablespoon oyster sauce
- 1/2 tbsp mushroom stock
- brown sugar to taste

How to make:
- Cut the pumpkin and carrots into matchsticks, add 1 tablespoon of salt and then knead.
- Leave for 10 minutes until the water and sap come out, squeeze and wash 2-3 times, drain
- Saute two onions until brown, add chilies, cook until fragrant, add rebon shrimp, oyster sauce, mushroom stock and brown sugar, stir continuously until everything is evenly mixed and don't let it burn.
- Add the washed carrots and pumpkin, stir then cover the pan and let sit for 5-7 minutes until the spices are absorbed.
- Don't forget to check the taste and serve.

6. Saute the shrimp paste kale.


- 3 bunches of kale, shredded
- 2 thinly sliced ​​red onions
- 1 clove of garlic thinly sliced
- 1/2-1 tsp shrimp paste
- 10 thinly sliced ​​cayenne peppers
- salt, sugar and mushroom stock to taste
- 50 ml of water

- Saute the shallots and garlic until fragrant. Add shrimp paste and water. Press the shrimp paste so that it is evenly mixed or can be mashed together.
- Add kale, salt, sugar and mushroom stock.
- Stir, wait until the kale wilts, taste test and turn off the stove.
- Serve.

7. Saute salted fish bean sprouts.


- 100 grams of bean sprouts
- 50 grams of jambal roti salted fish, wash clean, soak in warm water, drain, cut into small pieces
- 1/2 onion, roughly sliced
- 4 sliced ​​garlic cloves
- 1 sliced ​​red chili
- sliced ​​onions
- 1 tsp oyster sauce
- 1/2 tsp sweet soy sauce
- enough water
- mushroom broth and sugar to taste

How to make:
- Heat a little oil, add the salted fish pieces, saute until slightly brown
- Add onion, garlic and chili, sauté again until fragrant
- Add oyster sauce and sweet soy sauce, stir briefly, add bean sprouts and a little water, add mushroom stock and sugar to taste.
- Cook briefly over high heat while stirring until the bean sprouts are slightly wilted.
- Finally add the sliced ​​spring onions and mix well, ready to serve.

8. Saute green chili squid.


- 100 gr cumin asin
- 10 large green chilies, sliced ​​obliquely
- 3 red onions, thinly sliced
- 2 cloves of garlic, thinly sliced
- 1/2 tomato, cut into pieces
- 2 lime leaves, thinly sliced
- 1 papan pete
- salt, shrimp paste, oyster sauce to taste

How to make:
- Wash the squid and cut into pieces. Boil the squid for about 10 minutes. Lift, drain.
- Saute chilies, shallots, garlic, tomatoes until fragrant. Add the petai, cook until 1/2 cooked, then add the squid.
- Add salt, shrimp paste and oyster sauce to taste.
- Adjust the taste and cook until the spices are absorbed.
- Remove and serve while warm.

9. Saute broccoli.


- 1 head of broccoli, cut into pieces
- 1/2 carrot, cut into pieces
- 5 meatballs, cut into pieces

Grinding spices:
- 3 cloves of garlic
- 3 cayenne peppers
- enough salt and seasoning
- 1 tablespoon oyster sauce
- oil for frying
- enough water

How to make:
- Saute the spices until fragrant, add the carrots, then stir.
- Then add the fish balls and broccoli.
- Add a little water, cook until the broccoli is half cooked.
- Correct the taste and serve.

10. Saute long beans.


- 10 lonjor kacang panjang, potong-potong
- 1 sliced ​​tomato
- 5 thinly sliced ​​red onions
- 1 tsp fish sauce
- salt, mushroom stock and a little sugar

Ground spices:
- 4 cloves garlic
- 2 curly red chilies
- 5 red cayenne peppers
- 1/2 small pack of shrimp paste

How to make:
- Saute the sliced ​​shallots until fragrant, add the ground spices, stir-fry again until completely cooked and the oil releases.
- Add fish sauce, stir well, then add the long bean pieces, stir quickly over high heat.
- Add salt, mushroom stock and a little sugar, add just a little water, continue to cook over high heat until cooked and dry.
- Just before lifting, add the tomato pieces, stir quickly for a moment. lift and serve.

11. Saute shrimp.


- 250 gr peeled large prawns, wash thoroughly with salt and lime juice.
- 2 red chilies, sliced ​​obliquely
- 2 green chilies, sliced ​​obliquely
- 10 brass chilies, sliced ​​obliquely
- 1 tomato, split into 4 parts
- 4 thinly sliced ​​red onions
- 2 thinly sliced ​​garlic
- salt, ground pepper, chicken stock to taste
- enough water
- enough oil for frying

How to make:
- Saute the shallots and garlic until fragrant and wilted.
- Then add the prawns and stir-fry until they change color
- Add all the chilies and tomatoes, stir until slightly wilted.
- Add enough water and season with salt, ground pepper and chicken stock. Taste test according to taste.
- Saute until the water is absorbed and the sautéed shrimp are ready to be served.

12. Saute onion flower tempeh.


- 1 tempeh board, cut into squares
- 1 bunch of onion flowers cut 3cm
- 2 tablespoons sweet soy sauce
- 1/4 tsp ground pepper
- 100 ml of water
- salt and stock powder to taste

Ball Iris:
- 6 red onions
- 3 cloves of garlic
- 4 green chilies
- 10 green cayenne peppers

How to make:
- Fry half cooked tempeh, remove from heat, drain.
- Saute the sliced ​​spices until fragrant, add the fried tempeh. Add soy sauce, ground pepper, salt and stock.
- Then add the onion flowers, stir until wilted.
- Let the spices soak and the water reduces, taste and remove from heat.

13. Saute bitter mustard greens.


- 1 large head of bitter mustard greens
- 2 tablespoons anchovies, fried
- 1 bay leaf
- sugar and salt to taste

Ground spices:
- Red chilies and cayenne pepper to taste
- 6 shallots
- 3 garlic cloves

How to make:
- Remove the mustard greens per strand, wash each strand thoroughly, soak in water for a few moments
- Cut into pieces according to taste, separate the tough stems and leaves.
- Heat the oil, saute the ground spices and bay leaves until fragrant and the spices are cooked.
- Then add the hard part of the mustard first, stir.
- Add the mustard leaves, add salt and a little sugar. Stir quickly until smooth. Use high heat. Correct the taste
- Finally add the fried anchovies, stir well.

14. Stir-fry cheerful vegetables.


- 1 piece of corn, shelled
- 2 carrots, cut into small cubes
- 10 green beans, cut into small pieces

Ball Iris:
- 6 red onions
- 3 cloves of garlic
- 6 cayenne peppers
- 1 tablespoon oyster sauce
- 1 tsp salt
- a pinch of ground pepper
- a pinch of granulated sugar

How to make:
- Wash the vegetables clean then cut into pieces, set aside
- Saute the sliced ​​spices until fragrant then add a little water, around 50 ml
- Add seasoning then add all the vegetables
- Stir well, check the taste then ready to serve.

15. Saute sausage macaroni.


- 2 handfuls of food / around 1/4 kg
- 3 sausages
- 1 egg
- 3 mustard leaves
- 1/2 tomato, sliced

- 5 red onions
- 4 cloves garlic
- 2 red chilies
- 1 tsp pepper
- 1 tsp stock powder
- 1 tablespoon sweet soy sauce
- salt, sugar to taste

How to make:
- Boil the macaroni until cooked
- Saute scrambled eggs, set aside
- Saute the spices until fragrant, add macaroni and other ingredients, add sweet soy sauce, stock powder, salt and sugar.
- Taste test and stir-fry briefly, remove from heat, serve.

15 boarding house style stir-fry recipes, delicious, simple and practical (2024)


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