Monday, February 3, 2014

The Delectable Shrimp Stir Fry

Shrimp Stir Fry
Shrimp Stir Fry
In stir frying, shrimp is a favorite in our house and the family would always request for extra shrimps on the recipes.   Shrimp stir fry are usually saucy and tasteful which is why the family loves them.  Simply as other stir fries, shrimps can be done in just a few minutes, mix it with your choice of veggies and throw them in the pan, then sauté them with your choice of sauce ingredients.  There may be several hundreds of shrimp recipes in some cookery sites in the internet that might delight you and your family.  These recipes could be spicy, sweet, or have hint of saltiness, but no matter what it is, shrimps can easily adapt to your sauce and blend deliciously in them.  It is very easy to flavor shrimps, and you can always enjoy them to the last piece. 

My family has several shrimp recipes at home, but in this article, we are about to share our best shrimp recipe for you to try in your own kitchens.  In this recipe, we will assume that you have all the necessary ingredients with you and have tried shrimps in Chinese Cuisines to compare them with.  But if you have not, we will show how to prepare a n excellent shrimp recipe in your kitchen.   Let us do the recipe now. 


When it comes to Chinese take-outs, we must admit that it is tempting to call up your Chinese Restaurant for at take-out.  But for people who are very conscious to weight loss, this is a very dangerous moment.  When you are on the phone, you would be tempted to order for fried rice, chicken stir fry, beef stir fry, with quail egg and asparagus soup.   This is surely fattening and gives you more calories than what you can control in your own kitchens.  Stir fries are quick to prepare and with the right planning can be beneficial to your waistline.  This recipe can be done in twenty minutes and makes four regular servings. 

  • 1 cup long-grain white rice, cooked according to package instructions
  • 2 tablespoons soy sauce, please choose the low sodium type
  • 1 tablespoon rice vinegar, use the seasoned type
  • 1 tablespoon ginger, freshly peeled and grated
  • 1 tablespoon sesame seeds
  • 2 tablespoons vegetable oil
  • 1 pound asparagus, please trim and slice into 2-inch pieces
  • 1 pint tomatoes
  • 1 pound large shrimp, please remove shell and devein
  • 1 teaspoon sesame oil, the toasted type

  • For the sauce, mix together your soy sauce with the ginger and rice vinegar in a small mixing bowl.  Reserve for frying.
  • Heat you wok or large skillet over medium high flame on your American stove.  Toast your sesame seeds until it turns golden for 4 minutes.  Then transfer to a small bowl and reserve.
  • Reheat your skillet and add vegetable oil and wait till the oil starts to smoke. 
  • Then cook the asparagus until they are tender but still crisp but stir frequently for five minutes.
  • Then add the tomatoes and cook for 2 minutes more stirring frequently.
  • Then add the shrimp into the pan and continue to stir.   When the shrimps changes color, add the soy sauce mixture to the pan and continue to stir.  Just cook them together for another minute.
  • Shut off the flame in your stove and pour the sesame oil on top of the dish.
  • Serve this shrimp stir fry while hot with your hot steamed rice.  You can garnish them with the toasted sesame seeds.
 You can also visit here to learn on how to cook Shrimp Stir Fry.

Thursday, January 30, 2014

A Quick Stir Fried Chicken For The Home

Stir Fried Chicken
Stir Fried Chicken
Having a quick stir fry for dinner is often the fastest solution to a weeknight meal for a family of four.  Frequently, when everyone is hungry but too tired or lazy to cook a long dinner for the family, quick thinking leads to pizza delivery and or a Chinese take-out meal for everyone. But every time we have Chinese take-outs, we always wonder how these quick meals are prepared in just a few minutes and come out perfectly delicious without spending long hours preparing the meal.  Tell you, there are simple procedures that can be followed to a quick cooking method in just a few minutes.

Stir fried chicken for example is one of the most take-out meals in Chinese Cuisines.  This involves chicken chunks mixed with a few vegetables and sautéed with a choice of Asian sauces to come out with the taste you actually desire.  They are done in just a few minutes over very high flame in Chinese Cuisines for immediate searing of the meat and wilting the veggies enough to remain a little crisp tender when served.  They are always very good if served hot.  There may be several varieties of stir fry recipes in the internet, but the most take-outs goes to chicken stir fries.  A family of four prefers chicken because children love chicken over beef and pork.  Chicken has also a natural ability to absorb flavor from the sauce quickly making them very tasteful when stir fried.   Here is a chicken stir fry recipe that you can try at home as your alternative to weeknight dinners.


This recipe can actually be timed and prepared in just thirty minutes.  It can make four servings for the family.

  • 4 tablespoons vegetable oil
  • 2 tablespoons garlic, please mince it
  • 1 tablespoon ginger, please minced
  • 4 scallions, chopped
  • 1 pound broccoli, please trim, remove stems and slice into bite sizes 
  • 8 ounces mushrooms, please clean, trimmed and slice into bite sizes too
  • Salt according to your taste
  • 1 cup water
  • 8 ounces chicken breasts or thighs, please debone and remove skins and cut into chunks
  • 2 tablespoons soy sauce
  • black pepper, freshly ground and according to taste 

  • Once you have prepared the ingredients according to instructions, begin frying by heating a large skillet or a wok over medium high flame on your American stove.  Add one half of the vegetable oil and half of the garlic and ginger.  Stir for a few seconds until fragrant and then add the mushrooms and then the broccoli.  Sprinkle the scallions and raise the heat to high.   Cook by stirring for three to five minutes until the water is released from the mushrooms and broccoli turns to bright green.
  • Please sprinkle some salt over it and add a cup of water. Continue to stir until all the liquid evaporates and the broccoli is almost tender for another minute or two then transfer everything to a plate.  (You can also shorten this method by blanching the broccoli in hot water for three minutes then drain the hot water before stir frying).
  • Lower the heat to medium and add the remaining oil and the remaining garlic and ginger.
  • Then add the chicken cuts and turn the heat high again.  Continue to stir occasionally until the chicken changes color for three to five minutes.
  • Lower the heat to medium and add back the broccoli and mushrooms with its juices to the pan. 
  • Add soy sauce, sprinkle with more salt and some pepper. You can also add a little more water if the mixture is dry.
  • Raise heat to high and cook, stirring occasionally, until liquid is reduced slightly.  Taste and adjust seasoning, garnish with remaining scallion.
  • Serve this stir fried chicken immediately while hot with steamed rice.
  You can also visit here to learn on how to cook Stir Fried Chicken

Monday, January 27, 2014

A Simple But Delicious Recipe For Stir Fry

 Recipe For Stir Fry
 Recipe For Stir Fry  
With the method of stir frying available in the internet today, cooking is made simple, quick and delicious.   Even the preparation method which takes most of the labor involve in this method is not really that long.    Stir frying works like magic in your kitchens that is with very time, it can yield very delicious meals for the family.   You don’t have to drive to a fast food joint and take-out meal order for the family or order a pizza for the night to have a delicious meal. 

In this article we will share a delicious recipe for stir fry that can be done in just a few minutes and can leave you family wanting for more.  This recipe is a French inspired stir fry and is very easy to prepare in your own kitchens.  We have tried this several times in the past in our own kitchen and it is really interesting to have it in our menu list.  Prepared in ten minutes it can be cooked in just another ten minutes, making it the fastest dish you may have for this evening.  Well, this recipe can typically make as much as four regular servings, but if you want to have more, just double the recipe for more people.    


  • 500 grams chicken breast, please debone and remove the skin, slice into cubes
  • A handful of tarragon, please divide them into two parts
  • ½ cup cream, use the all-purpose type of cream
  • Knorr Seasoning, according to your taste, please use this sparingly 
  • A pinch of black Pepper
  • One tablespoon of olive oil, for frying
  • Two tablespoon of garlic, please mince them

  • Begin frying by heating a large skillet or a wok over high flame on your American stove. 
  • Once hot, sauté the garlic with olive oil for a minute until they are fragrant.
  • Then add the cubed chicken breast to the wok and cook for about five minutes, until the chicken is half cooked or changes color in to light brown cubes. 
  • Then sprinkle the black and half of the tarragon leaves.  Pour a few dashes of the Knorr seasoning to the chicken but keep on stirring all the way. 
  • Please continue stir frying until the chicken cubes are cooked through.
  • When chicken is browned, please add the all purpose cream and continue to cook for a few more minutes. 
  • Taste test the dish and you can adjust the taste by adding more Knorr seasoning according to your desire.
  • Once ready, sprinkle the remaining tarragon leaves over the dish and transfer to a serving plate.
  • You can serve this chicken recipe for stir fry while it is hot and pair it with hot steamed rice or bread or even pasta.
  • Some people want this recipe with a little heat on them.  So they just sprinkle a few Sriracha sauce over the chicken cubes when done and serve hot.   Others even garnish these with a few toasted crushed cashew nuts to add some crunch in it.  Either way your creativity can really work wonders according to what appeals you most. 
 You can also visit here to learn on how to cook Recipe For Stir Fry.

Tuesday, January 21, 2014

Our Home Grown Beef Stir Fry

Of all stir fries that can be prepared and done in your kitchens, beef stir fries could probably be the most popular and best loved by the family.  On my growing days, I refused to eat veggies and wanted to take more on pork and beef or chicken as we could remember.  But when it comes to beef stir fries, I could really remember taking my first bite of veggies in my entire life.  That was a beef and broccoli stir fry.  I enjoyed the first bite, maybe because the broccoli was soft, the meat was tender and juicy and the sauce was really great. 

We used to have this recipe at home most of the time and the family never missed a single piece behind, because of its amazing flavor and tender juicy beef.  It has received rave reviews from us so Mom had to cook it several times every month, it becoming a traditional home grown meal for the entire family.  Because of its flavorful and aromatic attributes, we learned and continue to cook the dish in our very own kitchens.

In this article let us share a simply beef stir fry that was improved in our kitchen for a better tasting beef and broccoli stir fry like it has never been before.  It has all the traditional ingredients however we manage to alter a few ingredients in its sauce.  Let us try them in your kitchen and hope your family will love them they way we did. 


  • One tablespoon soy sauce
  • One tablespoon brown sugar
  • One tablespoon rice vinegar
  • One teaspoon red chili pepper
  • One teaspoon garlic powder
  • One teaspoon cornstarch and two teaspoons water, mix into a slurry
  • Two tablespoon soy sauce
  • One teaspoon cornstarch
  • One pound steak, please cut into thin bite pieces
  • One pound broccoli florets, please remove stems and slice into bite sizes
  • One teaspoon ginger, please peel and sliced into matchsticks
  • One teaspoon garlic, please remove skin and crush then chop finely
  • One onion, please remove skin and sliced thinly
  • As an option you can also garnish it with toasted sesame seeds

  • Begin by mixing the beef cuts with the marinade in a medium size bowl.  Let it sit for at least thirty minutes.  
  • Prepare the sauce by combining the ingredients, but separate the cornstarch slurry.
  • Prepare the broccoli.  Boil a pot of water and add some salt.  Blanch the broccoli floret in it for at least thirty seconds.  Drain the water and reserve the broccoli florets.
  • Begin frying by heating a large skillet or wok over high heat on your American stove.  Add a tablespoon of oil and throw half of the beef with the marinade in the pan and let it sear and cook until they turn brown in color.  Repeat the procedure with the remaining beef.  Reserve the beef on a plate.
  • Reheat you pan, if it is not dirty enough, add more oil and season it with the ginger, the garlic and the onion.  Stir until fragrant then add the broccoli florets and continue to stir. 
  • Then add the sauce to the pan and stir for a few seconds then add the beef back to the wok.
  • Combine everything by stirring constantly until the sauce sticks to the meat and the veggies.  Then pour in the slurry and continue to stir until the sauce thickens.
  • Transfer to a plate and serve this beef stir fry with steamed rice.     
You can also visit here to learn on how to cook Beef Stir Fry.

Friday, January 17, 2014

The Best Stir Fry Recipe

Of all stir fries crawling in cooking sites, one may be personally considered the best stir fry recipe for all its taste and fashion in it.  Stir frying is a simply method of quick cooking in high flame, but the art of this cooking simply relies on its sauce and ingredients.  You can make your own best stir fry at home by combining ingredients that love.  Create your own sauce according to your family’s taste and you have your best stir fry. 


This is a very tasty stir fry loaded with crunchy goodness from ingredients such as water chestnuts, cashews and carrots.  But what makes this dish the best is the homemade ginger and lemongrass sauce that is responsible for this amazing flavor. 

For the stir-fry:
  • 1 lb. chicken breast, sliced into medium chunks
  • 1 c. shiitake mushrooms, please remove stems and discard then slice caps into strips
  • 1/2 c. bok choy, sliced
  • 1/2 c. julienned yellow bell pepper slices
  • 1/2 c. julienned red bell pepper slices
  • 1/2 c. carrots, please shred into matchsticks
  • 1/2 c. water chestnuts, sliced
  • 1/2 c. baby corn
  • 1/2 c. snow peas
  • 1/2 c. cilantro, plus more for garnish, please chop coarsely
  • 1/4 c. cashews, optional for garnish too, please choose toasted and chop coarsely
  • 1 8-oz. box 100% whole-grain udon noodles
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • Canola oil, for stir-frying
For the sauce:
  • 3/4 c. rice vinegar
  • 1/2 c. low-sodium soy sauce
  • z tbsp. and 1 tsp. canola oil
  • 1/4 c. and 2 tbsp. fresh lemongrass stalks, please chop roughly
  • 1/4 c. fresh ginger root, please peel and chop coarsely
  • 1 tbsp. and 1 tsp. fresh garlic, chop coarsely
  • 1/4 tsp. sea salt

For the stir-fry:
  • Combine the chicken chunks and the one cup special sauce on a re-sealable plastic ziplock bag. Marinate for 20 minutes in refrigerator.   After that, remove the chicken and get ready to fry.
  • Begin frying by heating a large wok or a large skillet on high flame over your American stove. 
  • Add one tablespoon canola oil to the wok, followed by the chicken and roughly half of the marinade contained in the bag.
  • Carefully and frequently stir for five to seven minutes until the meat is completely cooked through, slightly firm but not tough.
  • While the chicken is cooking, bring to a boil a pot of hot water over high heat on your American stove. 
  • Add the udon noodles and cook until slightly al dente for about twelve minutes. 
  • Please remove the chicken from wok and reserve.
  • Then add one tablespoon of canola oil to the wok. 
  • Then add all of the vegetables, the carrots, the mushrooms, bell peppers, bok choy, water chestnuts, snow peas and baby corn.  Stir and then add the remaining special sauce to the veggies. Cook for four minutes until the vegetables are tender and brightly colored but still crisp while the sauce thickened.
  • Then add the cilantro and cook for 30 seconds more.  You are done.
  • In serving it, equally divide the noodles among four platters and then the vegetables and finally the chicken on each platter.
  • Garnish with additional cilantro and toasted cashews, if desired.  Enjoy this best stir fry recipe at home.
For the sauce:
  • Combine all sauce ingredients in a food processor.
  • Pulse for two minutes until the ingredients are thoroughly chopped, evenly combined, and sauce is smooth.  Makes two cups.
  You can also visit here to learn on how to cook Recipe For Stir Fry.

Tuesday, January 14, 2014

An Amazing Beef Stir Fry

The secret of stir frying is basically working on high flame with a very hot but relatively stick free pan or wok.  By saying a relatively stick free wok we do not mean one of those stick free pans with the coating but we mean a well seasoned wok or a cast iron 12 inch frying pan.  The hard anodized aluminum can work well too because it can take high temperature cooking well.  To cook on high flame technically allows you to get a good sear on the meat and vegetables and not overcook them.   Here is an amazing beef stir fry recipe that my family loves and is a favorite in the house.   Basically the beef strips are marinated in soy sauce, vinegar, honey and ginger then fries up quickly with the garlic, some chile, and more ginger because we love them. Finally top it with cilantro and serve over rice.  Quick and easy, it can be your special for tonight.


The recipe can yield at least four to six servings.  It is very quick, easy and very delicious.


For the marinade:
  • 2 Tbsp rice vinegar, please choose the unseasoned one
  • 5 Tbsp soy sauce
  • 1 Tbsp honey
  • 1 Tbsp ginger, please peel and mince
  • 1 teaspoon chile pepper flakes
  • 1 teaspoon ground cumin
Beef and stir-fry:
  • One and one fourth to one and one half pound top sirloin steak
  • 1 Tbsp cornstarch
  • 2 Tbsp vegetable oil (preferably peanut)
  • 1 Tbsp sesame oil (optional)
  • 3-4 green onions, please cut them diagonally into 1/2-inch sizes including the greens
  • 2 cloves garlic, thinly sliced
  • 2-3 hot chiles, please use red serranos, remove seeds and slice
  • 1-inch ginger cut, peeled, cut lengthwise into matchstick shapes
  • 1/2 cup cilantro, loosely packed and chopped 

  • On marinating the beef, chill the steak in the freezer for 30 minutes before you slice it, this will make it easier to cut into thin slices.  Please slice the steak crosswise in 1/2-inch thick slices then cut each slice lengthwise into strips.  Make bite size pieces.
  • To prepare your marinate, whisk together all the marinade ingredients in a medium size mixing bowl. Add the beef in with the marinade and toss to combine and coat and let it sit for at least 30 minutes or up to 4 hours in the fridge if you have enough time.
  • In a small coffee cup, mix the cornstarch with 2 tablespoons of cold water and stir to make slurry.
  • Begin frying by heat the oil in a wok or a large sauté pan over high flame on your American stove until it is nearly smoking. 
  • As the oil is heating up, pat the beef dry and separate it into small batches.  Now working in batches, sauté the beef until just brown outside but are still rare on its inside no more than one minute for each batch.  Transfer beef to a bowl and reserve.
  • When done frying all the beef put the chiles and garlic into the pan and stir fry for 30 to 45 seconds.
  • Then add the julienned ginger and cook for 30 to 45 seconds more.
  • Then drop back the beef to the wok and stir constantly to combine the ingredients.
  • Then add the cornstarch slurry.
  • Plus add the scallions and mix everything together. Cook for another one minute.
  • Please turn the heat off at this point and sprinkle the cilantro over the dish.
  • Serve this beef stir fry at once with hot steaming white rice.

Thursday, January 9, 2014

Preparing And Stir Frying Chicken

Stir Fried Chicken
Stir Fried Chicken
There may be several issues at home when it comes to stir fried chicken.  But with today’s internet technology, information is made very simple and accessible to everyone.  Cooking sites have been very helpful in aiding home cooks on new recipes, procedures on storage and even on shopping and choosing the right ingredients for stir frying.  Home cooks are even guided on how to tailor recipes according to their family’s taste.  You can always relaxed and feel good if you have made a perfect stir fry for a visiting friend.  Important issues on frying chicken include the dry or tough chicken.  Basically, this is often caused by overcooking the chicken.  This is the reason why most recipes often provide cooking times.  However, these cooking times are merely guidelines.   You must continuously check the tenderness and color of your chicken in order to avoid dry or tough chicken on your stir fries. 

There are a few factors that can affect the recipe’s suggested cooking time.  First is that thin bite size pieces of meat will cook more quickly than the thick slices.  Secondly, your American stove’s heat settings can very much vary from model to model.   And lastly, the size and shape of the pan can also affect the recipe’s suggested cooking time.  Again, please check your chicken regularly as it cooks. On storing your raw chicken, they shall be stored in the coldest part of the refrigerator.  If not, the raw chicken shall be used within two days.  Always freeze any raw chicken that won't be used within two days.  Basically frozen chicken can be stored in the coolest part of the freezer for one year and not sacrifice quality.  Whole cooked chicken on the other hand can be kept in the refrigerator for only three days.  While the cut-up cooked chicken can be stored in the refrigerator for only two days.  To warn you though, cooked chicken cannot last at room temperature for more than two hours.


This is a simple and elegant chicken dish, it is stir fried with celery, orange honey sauce and chopped carrots. Its preparation time is twenty minutes.  The original recipe makes six servings.

Stir Fried Chicken
Stir Fried Chicken
  • 2 teaspoons peanut oil
  • 2 stalks celery, chopped
  • 2 carrots, peeled and diagonally sliced
  • 1 1/2 pounds chicken breast halves, please debone and remove skins and cut into strips
  • 1 tablespoon cornstarch
  • 3/4 cup orange juice
  • 3 tablespoons light soy sauce
  • 1 tablespoon honey
  • 1 teaspoon ginger root, peeled and minced
  • 1/4 cup cashews
  • 1/4 cup green onions, chopped

  • Please prepare all the ingredients in advance according to instruction in the ingredient’s list.
  • When ready to fry, heat one teaspoon of the oil in a wok or large skillet over high flame in your American stove. 
  • Then add the carrots and celery and stir fry for three minutes.
  • Then add the remaining one teaspoon of oil plus the chicken slices and stir fry for five more minutes.
  • Meantime, in a small bowl, dissolve the cornstarch into the orange juice.
  • Add in the soy sauce, the honey and ginger.
  • Then pour this sauce to the wok or skillet and lower your flame to medium heat.  Cook until the sauce bubbles and thickens.
  • Then top your dish with the cashews and the green onions.
  • Serve this stir fried chicken with hot steaming rice.
  You can also visit here to learn on how to cook Stir Fried Chicken