Sunday, December 29, 2013

A Recipe For Stir Fry Sauce On Tempeh

Recipes For Stir Fry Sauce
Recipes For Stir Fry Sauce
Every one believes that in every stir fry dish the secret to its flavor is the recipe for the stir fry sauce.  It is really the sauce that blends added flavor to the dish and in some ways relate to some Asian type of cooking.   Therefore, in this article we will share a timeless recipe for a sauce that is great with tofu.  In fact, we will be using a special type of tofu in this recipe and may you have all the ingredients on hand. 

STIR FRIED TEMPEH AND GREEN BEAN IN PEANUT SAUCE: Tempeh is a high protein soy product that originally comes from Indonesia.  If you don’t have this on hand, substitute it with extra firm tofu.  The recipe can make four servings.  This can be prepared in a total of thirty minutes. 

WHAT YOU NEED TO HAVE:


For the special Peanut sauce:
  • 1/4 cup water
  • 1 tablespoon brown sugar
  • 3 tablespoons natural-style, chunky peanut butter (such as Smucker's brand)
  • 1 teaspoon Sriracha (hot chile sauce, such as Huy Fong), comes from Thailand
  • 1 teaspoon soy sauce, please choose the low sodium type
For the stir fry recipe:
  • 2 teaspoons brown sugar
  • 5 teaspoons soy sauce, again the low sodium please
  • 1 teaspoon Sriracha, hot chili sauce
  • 4 garlic cloves, chopped
  • Two teaspoons plus one tablespoon of sesame oil, please divide them
  • 1 package of eight ounces Tempeh, (organic) please cut them into one third inch strips
  • 2 cups thinly sliced carrot
  • 1 cup (2-inch) strips red bell pepper
  • 1 pound green beans, trimmed
  • 1/2 cup water
  • 3/4 cup green onions, thinly sliced and divided
  • 6 ounces Mung bean sprouts
HOW TO MAKE IT:


  • To prepare your special peanut sauce, please combine 1/4 cup water, three tablespoons of peanut butter, 1 tablespoon brown sugar, 1 teaspoon Sriracha and 1 teaspoon soy sauce in a medium size mixing bowl and stir well with a whisk till totally mixed and smooth. This is your sauce and reserve for frying.
  • To prepare your tempeh soy sauté, please combine two teaspoons sugar, one teaspoon Sriracha, five teaspoons soy sauce, and garlic in a small mixing bowl and stir with a whisk till smooth.  Reserve for frying.
  • Begin frying by heating a large heavy skillet over medium-high flame on your American stove.  Then add one tablespoon sesame oil to pan and swirl to coat.
  • Then add the tempeh and half of the soy sauté mixture.  Stir fry for five minutes until the tempeh is golden brown.
  • Remove the tempeh mixture from the pan and keep warm.
  • Then add the remaining two teaspoons of oil to pan and swirl again to coat.
  • Then add the carrots, bell peppers and green beans to the pan and stir fry for three minutes.
  • Then add one half cup of water and reduce the heat to medium. 
  • Cover the pan and let it simmer for five minutes until the beans are tender but still crisp.
  • Then stir in the remaining half of the tempeh soy sauté, half of onions, and bean sprouts and cook for two minutes until the sprouts are tender.
  • Serve with peanut sauce and remaining half of onions.  This is great if paired with hot steaming rice.
  • This dish has a tangy taste that blends well with the rich flavors of peanut butter and the sesame oil.
  • Enjoy this simple yet delectable stir fry recipe with its special recipe for stir fry sauce.  You can also substitute the tofu with other types of meat such as pork and beef.  
You can also visit here to learn on how to cook  Recipe For Stir Fry Sauce.

Thursday, December 19, 2013

A Great Beef Stir Fry for the Family

Here is a special beef stir fry recipe that is great for holiday season and is pocket friendly too.  Of so many recipes in the internet this particular recipe has gone viral due to public demand. This was popularized in the internet by some celebrities before and has been the subject of talks inside homes.  Try them and be one of the guys who talks about it.

BEEF STIR FRY WITH BROCCOLINI:  The original recipe here can yield six servings. Preparation and cooking time is from 30 to 60 minutes.

WHAT YOU NEED TO HAVE:
  • 1 cup orange juice
  • 2 teaspoons sesame oil
  • 2 garlic, chopped
  • 3 tablespoons olive oil
  • 2 pounds flank steak, cut into 1/2-inch strips
  • 1 tablespoon cornstarch
  • 1 red onion, thinly sliced
  • 2 teaspoons curry powder
  • 2 tomatoes, chopped
  • 2 tablespoons soy sauce—low sodium
  • 1 tablespoon chopped parsley
  • 2 tablespoons chopped cilantro
  • Salt
  • Freshly ground pepper
  • For the broccolini:
  • 2 cups chopped broccolini (1 bunch)
  • 2 tablespoons olive oil
  • 1/2 red onion, sliced
  • 1 2-inch piece of ginger, peeled and minced
  • 2 garlic cloves, chopped
  • 1 tablespoon sesame seeds
  • 2 teaspoons curry powder
  • 2 teaspoons tomato paste
  • 2 Anaheim chilies, chopped with seeds and ribs removed
  • 2 tablespoons soy sauce
  • Juice from 1 lime
  • 2 teaspoons sesame oil
  • 2 tablespoons rice wine vinegar
  • 2 scallions, chopped
  • Salt
  • Freshly ground pepper
HOW TO MAKE IT:


  • Begin by preparing all the ingredients according to the instructions above.
  • Then prepare your marinade.  Mix together the orange juice, sesame oil, garlic in a medium size mixing bowl.  Then toss in the sliced steak and turn to make sure they coat well. Marinade in your refrigerate for twenty minutes or up to 2 hours if you have the time.
  • Then drain the marinade from the steak, but reserve two tablespoons of it before discarding the rest.  Add one teaspoon of cornstarch to the marinade and reserve. 
  • Begin frying by heating three tablespoons of olive oil in a wok or a large skillet over high heat on your American stove.  Then add the onion and curry powder and sauté until onions are translucent for about three minutes. 
  • Then add the flank steak and sauté them until browned for about five minutes.  Continue to add the marinade mixture with the tomatoes and soy sauce and bring it to a boil then simmer until the sauce thickens for about a minute. 
  • Remove from heat then add the parsley and cilantro.  You can add salt and pepper for seasoning.
  • For the broccolini:  Heat a large pot of salted water to boiling point. Then add the broccolini and simmer for a minute and drain the water and rinse it with cold water.
  • Then heat a large pan over medium heat and add olive oil.
  • Cook the onions and sauté until translucent for about three minutes.
  • Then add the ginger, the garlic, the sesame seeds, curry powder and tomato paste and sauté for another two minutes. 
  • Then add the broccolini, chilies, soy sauce, the lime juice, sesame oil, the vinegar and scallions and continue to stir until the broccolini is heated through for two minutes.  Add salt and pepper for seasoning.
  • Serve the beef stir fry side by side with the broccolini while hot.  Great if paired with hot steaming rice. This beef stir fry will surely surprise your family and really taste good. Enjoy and happy holidays.
You can also visit here to learn on how to cook Beef Stir Fry.

Wednesday, December 18, 2013

Recipes For Stir Fry Are Great If They Are Sauted With A Very Good Sauce

Recipes for stir fry are great if they are sautéed with a very good sauce.  For starters, here is sauce that we have crafted in our kitchen that makes any stir fry recipe a surprisingly delectable dish.  We have used chilli sauce to heat this sauté and sesame oil to give it the Asian touch.  Sesame oil plays an important role in stir fries if you want to get the Asian taste you expected.  Once you learn this, you will never cook stir fries without the sesame oil in your hand.  Try this stir fry sauce at home and enjoy a wonderful stir fry with it.  Below the sauce recipe is a stir fry recipe that you can try at home, a season’s treat for the family. 

MY FAVORITE CHINESE STIR FRY SAUCE:

WHAT YOU NEED:
  • 1/2 cold cup water
  • 2 tablespoons cornstarch, you can have a thinner sauce by reducing the cornstarch slightly
  • 4 tablespoons brown sugar, you can add more or reduce the amount  according to taste
  • 1/2 cup soy sauce, please use the less sodium type
  • 1/2 teaspoon ginger powder
  • 1/2 teaspoon garlic powder, add more if desired
  • 1 teaspoon sesame oil, you can use more
  • 1 teaspoon seasoned rice vinegar, it is your option to use more as needed
  • 1 teaspoon hot chili sauce, optional or adjust to heat level
HOW TO SIMPLY MAKE IT:
  • Whisk the water with cornstarch in a small mixing bowl until smooth leaving no slumps.
  • Add in all remaining ingredients and whisk until blended.  If you are preparing this for storage purposes, whisk again before using as the cornstarch usually settles in the bottom of the container.
  • After mixing, sample the sauce and adjust/increase the brown sugar, ginger and garlic according to your taste. NOTE:  Please remember this sauce will taste sweeter when cooked, so don’t use too much brown sugar.
  • You can use this sauce to cooked stir fried beef, chicken or cubes but cook and stir it till bubbly and thick.
CHICKEN ON BOURBON STIR FRY: A season’s treat for the family.
Cook Time: 35 minutes total, 15 minutes preparation and 20 minutes actual cooking, makes four servings.

WHAT YOU NEED:

  • Two pounds of chicken breasts, please debone and cut them into bite-size pieces
  • 1 -2 tablespoon olive oil
  • 1 garlic clove, crushed
  • 1/4 teaspoon ginger
  • 3/4 teaspoon red pepper flakes, please crush them
  • 1/4 cup apple juice
  • 1/3 cup light brown sugar
  • 2 tablespoons ketchup
  • 1 tablespoon cider vinegar
  • 1/2 cup water
  • 1/3 cup soy sauce
HOW TO MAKE IT:
  • Prepare all ingredients according to instructions in the ingredients’ list.
  • Start frying by heating oil in a large skillet or wok on your American stove. 
  • Add the chicken pieces and cook until lightly browned.   Remove chicken and reserve.
  • Cook the remaining ingredients over medium heat until well mixed and dissolved.
  • Add the chicken back to the pan and bring to a hard boil.
  • Then reduce the heat and let it simmer for twenty minutes.
  • Serve this recipe for stir fry at home over hot rice.  This is a non-veggie stir fry but a deliciously special treat for the entire family this season.  Please continue stir frying and happy holidays.
 You can also visit here to learn on how to cook Recipe For Stir Fry.

Monday, December 9, 2013

VEGETARIAN STIR FRY RECIPE

This vegetable stir fry recipe yields so much flavor, you can even forget its health benefits. They keys to its perfection is all on the stir fry sauce and knowing exactly when to add what to the pan.  This recipe is also versatile that you can add your own choice of vegetables practically dependent on what you have on hand.  The tofu topping here is also delicious but really optional.  If you want an all vegetable stir fry, still this recipe can match great with others. Enjoy this recipe as much as my family and friends does.  This can be prepared in sixteen minutes and cooked in eighteen minutes.   The recipe can serve three to four persons.

INGREDIENTS:
  • 12-oz/350g. tofu medium firmness (about 2.5 cups cubed)
  • 3-4 cloves garlic, minced
  • 1 Tbsp. finely chopped purple OR white onion
  • 1 medium carrot, sliced
  • 1 stalk celery, sliced thickly
  • 1.5 to 2 cups broccoli florets
  • 6-7 shiitake mushrooms, sliced
  • 1.5 to 2 cups baby bok choy OR regular chopped green cabbage
  • 1 red bell pepper, sliced
  • 6 Tbsp. vegetable oil
  • 1/3 cup vegetable stock
  • 3/4 cup white flour
STIR-FRY SAUCE:
  • 4 Tbsp. soy sauce
  • 1 Tbsp. hoisin sauce
  • 2 Tbsp. sweet chili sauce
  • 1 tsp. rice vinegar or regular white vinegar
  • 1 Tbsp. sherry or cooking sherry
TOFU MARINADE:
  • 3 Tbsp. hoisin sauce
  • 1 Tbsp. brown sugar
PROCEDURE:
  • In a small mixing bowl, stir together the tofu marinade until sugar dissolves. Cut the tofu into one and a half inch cubes and add to the sauce, gently turning to saturate.  Marinade in your refrigerator.
  • Next, combine stir fry sauce ingredients in a cup and reserve for frying.
  • Prepare the veggies by chopping all your vegetables, keeping them in separate piles so you can add them at different times.  Keep them close to your stove.
  • Sprinkle flour over a large dinner plate.  Then remove tofu from refrigerator and gently turn each piece in the flour. Let tofu remain sitting in the flour till frying.
  • Begin frying by heat a medium size pan over high heat on your American stove.  Add five to six tablespoons of oil.  When oil is hot, add the floured tofu cubes and fry one minute on each side, turning tofu for each minute until medium-browned on both sides. Remove tofu from oil and set at paper towel to drain. 
  • Reduce heat to medium-low and continue frying until all tofu is cooked.
  • Then heat a wok or large frying pan over high heat on your American stove.  Add one tablespoon oil and wait till hot.  Then add the seasonings onion and garlic and stir fry one minute until fragrant. 
  • Then begin adding the vegetables, first carrots and celery plus two tablespoons of vegetable stock and stir fry two minutes.
  • Then add broccoli plus another two tablespoons of stock.  Stir fry one minute then add two tablespoons of stir fry sauce.  Stir one minute then add mushrooms and all the remaining stock.  Stir fry one minute.
  • Then add boy choy or cabbage, the red pepper and all the remaining stir fry sauce, and keep stirring everything together until vegetables are bright in color and cooked but still retain crisp for about 1.5 to 2 minutes.
  • Remove the pan from the heat and taste-test.  Some fresh-cut chili or chili flakes can be added for more spice.  Adjust taste according to desire. 
  • To serve, transfer vegetables onto a serving plate or individual plates or bowls. Tip the pan to pour the remaining sauce and top with the tofu.
  • Serve this fabulous vegetarian stir fry recipe with hot steaming rice and enjoy.
You can also visit here to learn on how to cook Vegetarian Stir Fry.

Wednesday, December 4, 2013

A simple Stir Fry Recipe

Stir Fry Recipe
Stir Fry Recipe
Stir fry recipes are found anywhere in the internet and can easily be learned every time you have the urge of trying your knife skills in your kitchen.   They are very quick to cook and do not require so many ingredients to use and is prepared simply and easily.   Stir frying became a very popular method of cooking to people who are tired on weekdays after a hard day’s work.  It is fast and one can easily eat their meal and rest early during the night.  We on the other hand recommend stir frying as the best solution to dinner or lunch cooking.  It can be very delicious as well as healthy, filled with the essential nutritional requirements for the day.  We all know that stir fries are filled with vegetables and sometime with a little protein in it but most nutritional values come from the veggies.  In this token, here is a special recipe for us to follow and try in your kitchen that promises to be delicious and extra ordinary.  This new and is filled with veggies that even your children will love.   Let us start cooking this recipe and follow the instructions well.   

PEANUT-BROCCOLI STIR-FRY:

INGREDIENTS:
  • 1 (16-oz.) package firm tofu
  • 2 cups uncooked brown rice
  • 1/2 teaspoon salt
  • 1 1/2 cups vegetable broth
  • 1 tablespoon light brown sugar
  • 2 tablespoons fresh lime juice
  • 2 tablespoons sweet chili sauce
  • 2 tablespoons creamy peanut butter
  • 1 tablespoon light soy sauce
  • 1 teaspoon grated fresh ginger
  • 3/4 teaspoon cornstarch
  • 1 tablespoon peanut or vegetable oil
  • 1 teaspoon dark sesame oil
  • 2 cups fresh broccoli florets
  • 1 cup carrot sticks
  • 2 tablespoons chopped peanuts
  • Garnish: lime wedges
PROCEDURE:

  • Place tofu between 2 flat plates. Weight the top with a heavy can. The sides of tofu should be bulging slightly but not cracking.  Let it stand for forty five minutes after which discard the liquid produced. Then cut the tofu into 1/2-inch cubes.
  • Please cook the rice according to directions in the package but add one half teaspoon salt.
  • Then prepare your marinade by combining the vegetable broth with next seven ingredients in a medium size mixing bowl.  Stir well until smooth.
  • Then add the tofu to the bowl and toss to coat evenly.  Marinate it for ten minutes at room temperature.
  • Then remove tofu from the marinade but reserve the marinade.
  • Begin frying by heat the oils in a nonstick skillet or wok over high heat in your American stove.  Approximately one minute.
  • Then add the tofu and cook and fry for four to five minutes until the tofu is browned. Then transfer the tofu to a plate and reserve.
  • Then reheat the wok or skillet and add the broccoli and carrot sticks.   Stir fry the veggies for two minutes.
  • Then add the reserved marinade and stir and bring to a boil.  Do not cover the pan.  Continue to cook  stirring constantly for two minutes until the sauce has thickened.   Then add back the cooked tofu and stir to combine with the veggies. 
  • After a minute, serve while hot over hot steaming rice.
  • You can sprinkle with chopped peanuts.
  • Garnish it if you desire but this stir fry recipe will surely amaze your family and friends because of its fabulous flavor and saucy texture.   Enjoy and have fun as you continue stir frying in your kitchens. 
You can also visit here to learn on how to cook Stir Fry Recipe.

Friday, November 29, 2013

Healthy Pork Stir Fry

Pork Stir Fry
Pork Stir Fry
Even though meats such as beef and pork are used along with a small amount of oil in stir frying, it is still considered to be a healthy cooking method.  The fat used in stir fry is very minimal and the ideal proteins especially pork chop are very lean.   Pork chops if added to vegetables in stir frying makes a complete and filling meal that can be easily and quickly prepared in a wok or large skillet. 

Prepare you meat by removing the pork chops from their packaging and pat it dry using paper towels. Cut any excess fat from around the edges of the pork using a sharp knife on a cutting board.  Cut the pork chops into one fourth to one half inch strips.  Your meat is now ready for stir frying. You can either marinade it according to your recipe or simple stir fry it and mix it with the ingredients of your recipe. Let us do a simple recipe here for pork chops.

INGREDIENTS:
  • 2 tangelos, such as Minneola’s or Honey bells
  • 3 teaspoons sesame oil, choose toasted and pls. divide
  • 1 pound pork boneless pork chops, pls. trim and cut into thin strips
  • 2 medium shallots, thinly sliced
  • 2 cloves garlic, minced
  • 2 tablespoons minced fresh ginger
  • 1/4 teaspoon crushed red pepper
  • 2 red bell peppers, thinly sliced
  • 2 stalks celery, thinly sliced
  • 2 tablespoons soy sauce, pls. choose reduced sodium type
  • 1 tablespoon rice vinegar
  • 2 teaspoons cornstarch
PROCEDURE:


  • Start by preparing the ingredients for the stir fry.  Remove the zest from tangelos in long strips by using a peeler.  Then cut the strips lengthwise into very thin pieces.  Then cut the tangelos in half and squeeze enough juice from them to get one half cup.   Prepare the other ingredients then.
  • To begin frying, heat a large wok or skillet over medium-high heat on your American stove.  Swirl in two teaspoons of oil and then add the pork chop slices and cook by stirring until just cooked for about two to three minutes. Transfer to a plate and reserve.
  • Add the remaining one teaspoon oil to the pan along with shallots, ginger, garlic, crushed red pepper and the zest.  Cook by stirring for a minute. Then continue to add bell peppers and celery. Continue to cook by stirring constantly until the veggies are crisp-tender for about two minutes. 
  • Then stir in the tangelo juice and soy sauce and bring to a simmer. Let it cook for one minute more.
  • Then whisk the vinegar and cornstarch in a small bowl and then pour it into the pan along with the pork and its juices.
  • Stir often and continue to cook until the sauce thickens and bubbling while the pork is heated through for about a minute.
  • Then you can transfer the dish to a serving plate and enjoy it while it is hot with hot steaming rice.
  • This pork stir fry which easy and fun to do in your own kitchens.  Have a happy cooking day to everyone out there.  
NUTRITIONAL VALUE:

Per serving:
  • 222 calories; 6 g fat ( 1 g sat , 2 g mono ); 74 mg cholesterol; 16 g carbohydrates; 0 g added sugars; 26 g protein; 3 g fiber; 346 mg sodium; 665 mg potassium.
  • Nutrition Bonus: Vitamin C (220% daily value), Selenium (56% dv), Vitamin A (40% dv), Potassium (16% dv), Zinc (15% dv).
 You can also visit here to learn on how to cook Pork Stir Fry.

Tuesday, November 26, 2013

Asparagus Cashew Stir Fry Recipe

Stir Fry Recipe
Stir Fry Recipe
Stir fry recipes has gone viral nowadays in the internet to help and teach new-bees as well as share new recipes to home cooks willing to try new experiments in their own kitchens.  It became a phenomenal method of home cooking due to its easy and fast process of food preparation.  Everyone today wants a quick meal on their table after a hard day at work.  Long cooking methods are now left on weekends, when the family has ample time to do the cooking.  For several years now, we have tried to prepare new stir fry recipes that we can share with you in general.  But actually, stir fries have originated in Asian Cuisines and are more or less Chinese in origin.  It is for this very reason that most stir fry recipes are expected to taste like Asian dishes.

The perfect stir fry recipe could [probably speak of something that is of acquired taste, traditional in its ingredients and blended with a hint of saltiness, spiciness, sweetness and a little sourness or bitterness.  The question will then be, will everyone like this dish once it is the man entrée in your table? Would your children prefer sautéed vegetables and meat dishes over fried chicken?  It would really take a while to introduce and get rave reviews of stir fries in your family.  But these dishes are filled with nutrients and are very healthy for everyone. 

Let us do a stir fry recipe that you can try at home.

ASPARAGUS CASHEW STIR-FRY:  The recipe can yield as much as six servings.  This is a meatless dish.

INGREDIENTS:

4 cups brown rice, hot steamed cooked (or white, whichever you prefer)

SAUCE:
  • 3 tablespoons soy sauce
  • 2 tablespoons cornstarch
  • One and a half cups water or cups vegetable stock
  • 1 tablespoon gingerroot, minced
  • 1 teaspoon toasted sesame oil
  • 1/4 teaspoon dry crushed red pepper
  • 1 dash white pepper
SECOND STEP:
  • 2 tablespoons safflower oil
  • 1 lb fresh asparagus, woody and fibrous bits removed, tender part cut into 3" lengths (3 cups)
  • 4 scallions, chopped
  • 1 small sweet red pepper, chopped
  • 1 clove garlic, minced
  • A cup of unsalted roasted cashews or perhaps one cup of slivered almonds
GARNISH:
  • mandarin orange section (optional)
  • toasted sesame seeds (optional)
PROCEDURE:
  • Begin by cooking the brown rice or if none use white according to package directions.
  • Prepare your sauce in a small bowl by combining the soy sauce and cornstarch.  After which stir in remaining sauce ingredients and stir for consistency.  Reserve for frying.
  • Begin frying by heat a wok or large heavy skillet over high temperature on your American stove.   When very hot, add the oil.  Reminder: Food won’t stick on a hot wok with cold oil. 
  • Then add the asparagus, scallions, the pepper and garlic and stir fry until the vegetables are crisp-tender.
  • Give the sauce a quick stir and then pour it over the vegetables and stir until it is thick and bubbling.
  • Please reduce heat at this point and add cashews, then continue to stir.
  • Cover the pan and simmer for one minute until cashews are heated through.
  • Remove the cover and garnish with mandarin orange sections or toasted sesame seeds.
  • You can serve while hot this stir fry recipe over hot steaming rice.
  • Note: Three to four cups broccoli florets may be substituted for asparagus if you desire.
 
 
You can also visit here to learn on how to cook Stir Fry Recipe.

Wednesday, November 20, 2013

The Famous Colorful Beef Stir Fry

Beef Stir Fry
Beef Stir Fry
Beef stir fries are very tasty and delicious dishes that can be crafted into a super enticing dish filled with several colors. The aromatic fragrance of beef when fried mixed with lots of vegetables is already a complete meal when paired with hot steaming rice. Asians use beef stir fries as their main entree in every meal and does not even go with any side dishes at all except for perhaps a soap of the day. In this article, we will share a recipe for beef that is very popular in the northern parts of Canada. It is very delicious and is filled with vegetables which gives its nutritional value a rate of excellence.  But it can be versatile by changing some of the vegetables and include the vegetables of your choice. 

THE FAMOUS COLORFUL BEEF STIR-FRY:  The trio of sweet bell peppers in red, yellow and green was the inspiration naming this quick-cooking stir-fry.  However you can substitute the strip loin grilling steaks for the top sirloin if you wish then there is no need to cut them in half to start with.

THE INGREDIENTS:
 
FOR THE MARINADE:
  • Two tablespoons (30 ml) soy sauce, please choose the low-sodium type
  • Two cloves of minced garlic
  • One pound (500 grams) top sirloin grilling steak, trimmed to about ¾ inch (2 cm) thick pieces
FOR THE SAUCE:
  • One half cup (125 ml) beef or chicken broth, please use the sodium reduced type
  • Two tablespoon (30 ml) lemon juice
  • Two tablespoon hoisin sauce
  • Two tablespoon brown sugar
  • One tablespoon (15 ml) cornstarch
FOR THE STIR FRY:
  • One tablespoon vegetable oil
  • One red bell pepper, seeded and thinly sliced
  • One yellow bell pepper, seeded and sliced
  • One green bell pepper, seeded and sliced
  • Two cups (500 ml) broccoli florets
  • One tablespoon minced ginger
  • Three cloves of garlic, please slice them
  • One fourth cup slivered almonds, for garnishing but optional
THE PROCEDURE:

Marinade: 
  • Please combine the soy sauce and the minced garlic in medium size mixing bowl.  Then cut your steak in half lengthwise and then cut them crosswise into thin strips and toss them with your marinade to coat.  Let the beef stand for five to ten minutes.  But if you have the luxury of time, best if you can marinate them for at least four hours.
Sauce:
  • To prepare the sauce, combine broth, the lemon juice, hoisin, brown sugar and cornstarch in small size mixing bowl.  Stir until smooth and the cornstarch is fully dissolved.  Reserve for frying.
  • Remove the beef from marinade and pat strips dry with paper towel but reserve the marinade.
  • Stir-Fry: Begin to fry by heating half of the oil in a large skillet or wok over high heat on your American stove until sizzling.  Then scatter half of the beef strips into pan and cook for one to two minutes until browned but still pink inside.  Then return the beef to the bowl with the marinade and set aside.  Repeat with remaining half of the beef strips.
  • Heat the remaining oil in the pan over high heat again.  Then add the peppers and broccoli and stir fry for two minutes. 
  • Add a splash of water and cover the pan to cook until tender-crisp for about two minutes.
  • Push veggies to the sides of the pan to clear the center and add the ginger and garlic and cook until just fragrant for about fifteen to twenty seconds. 
  • Then finally add the sauce with the beef and its reserved marinade and carefully toss together and heat through until bubbling while the sauce thickens. 
  • Serve topped with the almonds (if desired), and great if paired with hot steaming rice. 
  • This beef stir fry recipe will be your main entree for dinner.

 
 
You can also visit here to learn on how to cook Beef Stir Fry.

Monday, November 18, 2013

Chicken With Green Capsicum In Black Bean sauce(A Stir Fry Recipe)

Stir Fry Recipe
Stir Fry Recipe
Stir fry recipes are best known for their efficiency and quickness in preparation, reasons why families have learned to live and cook their dinners with them.   Though quick and simple to prepare, these dishes turn out most of the time very delicious and flavorful for the entire family to savor.  Very good reviews are always warranted on every stir fry and even repeat performance is requested all the time.  That is why a family has now a collection of stir fry recipes at home which they thought have tickled their family’s taste buds well and enjoyed their meals.  

In this article, we will share with you a popular Chinese dish that is commonly requested as take-outs on Chinese Cuisines, but as an alternative, you can do this in your own kitchens.   It is easy and quick to prepare and can be very savory dish for the entire family.   Let us do the dish now.

CHICKEN WITH GREEN CAPSICUM IN BLACK BEAN SAUCE:   This is a favorite Chinese dish that is very easy to prepare in your own kitchens.  It can be prepared in fifteen minutes and cooked in twenty five minutes a total of forty minutes to prepare.   The recipe is designed to make four servings.

INGREDIENTS:
  • 30 ml toasted sesame oil
  • 4 cloves garlic cloves, peeled and sliced
  • 105 g black bean sauce
  • 6 g salt
  • 340 g skinless, boneless chicken breast half - cut into cubes
  • 1 cube chicken bouillon dissolved in
  • 120 ml boiling water
  • 1 large onion, peeled and sliced
  • 1 bunch green onions, chopped
  • 2 green bell pepper, diced
  • 20 ml dark soy sauce
  • 2 g black pepper
  • 10 g cornstarch dissolved in
  • 45 ml water
  • 10 g chopped fresh cilantro
THE PROCEDURE:


  • First, prepare all the ingredients according to the instructions in the ingredient’s list. 
  • Start frying by heat a wok or a large skillet over a medium heat on your American stove.  When hot add the sesame oil, swirl to coat the pan and wait till it is hot for about thirty seconds.
  • Then add the salt, garlic and black bean sauce. Cook by stirring for thirty seconds until fragrant.
  • Then add the chicken slices and cook while stirring until it is no longer pink on its insides.
  • On the other hand, dissolve the stock cube in a cup of boiling water and stir until dissolve. 
  • Pour in the mixture to the chicken in the pan.  Cover your pan and let it simmer for about six minutes.
  • Remove the cover and please add the onion, soy sauce, spring onions, the coriander, black pepper and the capsicum.  
  • Continue to stir the ingredients until to fully combine with the chicken slices for about five seconds.
  • Cover the pan again and cook for another eight minutes until most of the liquid has evaporated and chicken is tenderly flavored.
  • Then mix the corn flour with three tablespoons of water and pour it to the wok.
  • Continue to stir while the sauce thickens, but add more salt and pepper according to your taste.
  • Then you can transfer it to a serving plate and good if served with hot steaming jasmine rice.
  • Enjoy this stir fry recipe at home and have fun ding them in your own kitchens.  This is a better alternative for Chinese food take-outs every now and then.
You can also visit here to learn on how to cook Stir Fry Recipe.

Wednesday, November 13, 2013

Our Easy Stir Fry Wok-Seared Chicken and Vegetables(Kadhai Murghi)

 Easy Stir Fry
 Easy Stir Fry
Easy stir fry recipes are often cooked in households but do not often result perfectly as expected.  There could several reasons why, the amount of heat in your stove, the freshness of your ingredients, the right combination of sauces, or the uneven proportions of meat and vegetables that are cooked separately for proper searing and wilting.  These and many more could be tragic reasons for an imperfect stir fry.  But do not worry.  It really takes a little bit of your time and creativity to be masters of your kitchen.   Here is a recipe that can help you understand stir frying and how to reach a delicious dish in just a few minutes.  Let’s do the cooking then.

WOK-SEARED CHICKEN & VEGETABLES (KADHAI MURGHI):

This colorful stir fry combines green bell pepper, orange carrots, red onion along with spice coated chicken to a delicious entree.  The cooking would be quick, so let’s measure out and prepare all the ingredients in the recipe before you light up your wok. You can enjoy the smoky aromas that would rise from the pan and the combination of spices that would titillate your taste buds. You can substitute a few pepper flakes and cooked with some unopened dried chili peppers if you are dining with kids to lower the heat. You can also use a little bit less mint.  The recipe can make four servings and can be prepared in thirty five minutes.

INGREDIENTS:
  • 2 teaspoons coriander seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds
  • 1 tablespoon cornstarch
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground turmeric
  • 1 pound chicken breasts, please debone them and remove the skins before you trim and cut into one inch cubes
  • 3 tablespoons canola oil, divided
  • 2 large carrots, cut into 1/4-inch-thick slices
  • 1 large green bell pepper, cut into 1-inch cubes
  • 1 small red onion, cut into 1/2-inch cubes
  • 4 large cloves garlic, thinly sliced
  • 3 dried red chilies, like Thai, chile de arbol or cayenne, please remove their stems
  • 1 tablespoon lime juice
  • 1/2 cup packed fresh mint leaves, please chop them finely
THE PROCEDURE:


  • Begin by grinding the coriander, cumin and fennel seeds in a spice grinder such as a clean coffee grinder or a mortar and pestle until the mixture resembles coarsely ground pepper.  Then pour the ingredients to a medium bowl and add cornstarch, salt and turmeric, stir and combine everything.
  • Then you can add the chicken cuts and toss until coated with the mixture and let5 it sit on this mixture to reserve for frying.
  • To start frying, heat your wok or a well seasoned cast iron skillet over high heat on your American stove.
  • Add two tablespoons oil. When the oil is shimmering stir in the carrots, bell pepper, onion, garlic and chilies.
  • Cook by stirring until the vegetables begin to brown for four to six minutes. Transfer to a plate and reserve.
  • Then reduce the heat to medium high and add the remaining one tablespoon oil to the pan.
  • Then cook the chicken with the seasonings from the bowl and stir fry until they are no longer pink in the middle for five to seven minutes.
  • Then stir in the vegetables together with the lime juice and mint leaves and cook until heated through for about thirty seconds.
  • Transfer to a serving platter and serve with hot steaming rice.  Enjoy this easy stir fry and follow its procedure for other types of fries at home.  You will be enjoying as you become the masters of your kitchens. 
NUTRITION:
  • Per serving: 271 calories; 14 g fat ( 2 g sat , 7 g mono ); 63 mg cholesterol; 13 g carbohydrates; 0 g added sugars; 25 g protein; 4 g fiber; 524 mg sodium; 514 mg potassium.
  • Nutrition Bonus: Vitamin A (140% daily value), Vitamin C (70% dv), Iron (20% dv), Fiber (16% dv), Potassium (15% dv).
  • Carbohydrate Servings: 1
You can also visit here to learn on how to cook Easy Stir Fry.

Wednesday, November 6, 2013

Our Recipe For Stir Fry (Pork Veggie)

Recipe For Stir Fry
Recipe For Stir Fry
If you are still a green horn in the kitchen mastering the art of stir frying is a great place to start with your cooking endeavors.  Here are two dishes that are quick, healthy to prepare and are easily adapted to meet all you’re the family's needs. These are some tasty skillet recipes that will rock your kitchen table and get very good reviews from your family circle.

PORK VEGGIE STIR-FRY RECIPE:


The INGREDIENTS:
  • Three cups sliced cauliflower
  • Three tablespoons vegetable oil, divide please
  • Two medium carrots, julienned
  • One can of fifteen ounces in weight whole baby corn, please drain and rinse them
  • One half cup frozen peas, thawed
  • One pound boneless pork, cut into thin strips
  • Two green onions, thinly sliced
  • Two garlic cloves, minced
  • One tablespoon minced fresh gingerroot
  • One half to one teaspoon chili powder
  • One cup water
  • One fourth cup soy sauce
  • Four teaspoons honey
  • Two teaspoons of chicken bouillon granules, found in supermarkets
  • Four teaspoons cornstarch
  • Two tablespoons cold water
  • One fourth cup salted peanuts
  • Hot cooked rice 
THE PROCEDURE:
  • In a large skillet or wok, heat two tablespoons of oil and stir fry cauliflower for three minutes on your American stove. 
  • Then add carrots and continue to fry for two minutes. 
  • Then add the corn and peas and please stir fry until the vegetables are crisp tender. Remove the veggies to a plate and keep warm.
  • Reheat your wok and stir fry the pork in your remaining oil for two minutes. 
  • Then add the garlic, onions and ginger plus chili powder and stir fry until the pork is no longer pink and fragrant.  Remove to a plate keep warm.
  • Meantime, combine the water, soy sauce, honey and bouillon in same pan. Separately combine cornstarch and cold water in a cup and then gradually add to pan.  Bring to a boil and stir for two minutes until the sauce has thickened.
  • Then you can return the veggies and pork mixture to the pan and cook till heated through.
  • Then stir in the peanuts.
  • Serve with hot steaming rice. Can make six servings.
ALMOND TURKEY STIR-FRY RECIPE:

Ingredients:


The Best Stir Fry Recipes by dm_51adb03bd5bcb

  • One tablespoon cornstarch
  • One cup reduced-sodium chicken broth
  • One fourth cup water
  • Two tablespoons soy sauce, the reduced sodium please
  • One teaspoon sugar
  • One fourth teaspoon salt
  • One fourth teaspoon pepper
  • One pound turkey breast, cubed and choose the tenderloin parts
  • Four teaspoons canola oil, divided
  • One cup chopped celery
  • One half cup shredded carrot
  • One half cup chopped onion
  • One half cup sliced fresh mushrooms
  • One half cup sliced green onion
  • One garlic clove, minced
  • One can of eight ounces in weight sliced water chestnuts, please drain them
  • One half cup slivered almonds, the  toasted type please
  • Hot cooked rice, optional  
Directions:
  • In a small mixing bowl, combine the first seven ingredients and stir until smooth and reserve. 
  • Start frying by heating a non-stick skillet and add teaspoons of oil on your American stove.  Stir fry the turkey until it is no longer pink. Remove to a plate and reserve.
  • Reheat the skillet and stir-fry the carrot, celery, onion, mushrooms and green onions in the remaining oil until crisp-tender for about five to six minutes. 
  • Then add garlic and cook for one minute longer.
  • Then add the water chestnuts and pour back the turkey and cook till heated through.
  • Then stir in the broth mixture to the pan.  Bring to a boil and cook stirring for two minutes or until the sauce thickens.
  • Sprinkle with almonds. Serve with hot steaming rice if desired.  This makes four servings.
  • Enjoy these recipes for stir fry in your homes and have fun doing them.
 You can also visit here to learn on how to cook Recipe For Stir Fry.

Friday, November 1, 2013

The Magical Recipe For Stir Fry Sauce

Stir fries are delectable dishes that can be prepared very quickly and easily.  Quickly since it can be done in just a few minutes and easily because it can be stirred over high heat on a wok or a large skillet sautéed by the secret of the house, the stir fry sauce.  Recipes for stir fry sauces are everywhere to be found from the internet to the usual cookbooks that are sold in bookstores and even on book stands.   These are not bad remedies actually if you are looking for a fry sauce that can deliver the taste that you expect from a stir fry.   We call this our MAGICAL STIR FRY SAUCE.
  • If you're buying them from the Asian store, any of the following are decent:
  • Teriyaki sauce/marinade
  • Chili garlic sauce
  • Chili black bean sauce
  • Hoisin sauce
  • Satay (peanut) sauce
However, it's really a lot tastier and cheaper if you make it yourself.  We use some variation on the following ingredients:
  • Three fourth cup water
  • One to two tablespoons of dark soy sauce
  • Two to three tablespoons light soy sauce or teriyaki
  • One to two tablespoons toasted sesame oil, to bring out the aroma
  • One to two teaspoons chili oil, optional if you need some heat on the sauce
  • One tablespoon tapioca starch (test on the sauce; if it doesn't thicken right, then you can add more for consistency)
  • Minced or grated ginger, to taste
  • Minced or grated garlic, to taste
  • One to two teaspoons brown sugar, honey or maple syrup for a hint of sweetness


The proportions of the ingredients in this recipe are pretty rough because we always look at it closely, besides from the variability of the ingredients (We can't always get the same brands or sometimes we even miss one or two).  We have mastered this formula after a few years of stir-frying, hence we do not really think about it in detail anymore.  It usually tastes great though, and we’ve receive great comments to its effect that it smells tremendously great (We think the sesame oil did it).

You can also substitute corn starch for tapioca, but you will have to use a little more of it, and the sauce does not tend to be as smooth or consistent with the tapioca.  It will work in a pinch, though, only if you can't find tapioca in your area.

When we prepare this sauce it usually produces a little more than a cup with the list of ingredients.  We always marinate and stir-fry the meat separately with a separate but simpler sauce such as; honey and teriyaki that really works great.  Then half-stir-fry and half-steam the vegetables using half the marinating sauce, so they get nice and tender.  Then add the meat and the rest of the sauce and stir fry for about a minute or two longer.  This brings about a nice balance of flavor infusion and some extra sauce that you can use to go and mix with your hot steaming rice.

Enjoy this recipe for stir fry sauce at home and have fun doing them all the way.  It is very fragrant and delicious on your stir fries.
   
You can also visit here to learn on how to cook  Recipe For Stir Fry Sauce.

Chinese Pork And Vegetable (A Recipe for Stir Fry)

We are always asked for recipes for stir fry because they are quick and easy to make aside from it tasting great all the time.  Fantastic for those busy weekday meals when you are in a rush to get a tasty meal on your table.  So here is recipe that can provide you some solutions for tonight if you are wondering what to cook for supper.   Let us begin throwing something to your woks now.

1.    CHINESE PORK AND VEGETABLE STIR-FRY:  The original recipe can yield as much as four servings.  It can be prepared in ten minutes and cooked in fifteen minutes tops.

INGREDIENTS:
  • Four hundred grams pork, coated with egg and breadcrumbs, sliced into strips (you can buy this readily prepared in supermarkets
  • One tablespoon finely grated fresh ginger
  • Two cloves garlic, finely chopped
  • Two hundred grams pouch of Wattie's Wok Creations Honey Soy Stir-Fry Sauce
  • One tablespoon sesame oil
  • Three fourth by seven hundred fifty grams bag of Wattie's frozen Chinese Stir-Fry Mix Vegetables
  • Two spring onions, diagonally sliced
  • Two teaspoons corn flour or cornstarch
  • Toasted cashew nuts to garnish (optional)
THE PROCEDURE:
  • Begin by placing the sliced pork into a mixing bowl with the ginger, garlic and one half the pouch of Wattie’s Wok Creations Honey Soy Stir-Fry Sauce.  Mix and toss them carefully together and let it stand to marinate for ten minutes at room temperature.
  • Start frying by heating the sesame oil in a wok or large frying pan at medium high on your American stove.  Then add the marinated pork with its marinade and stir-fry until it is almost cooked. 
  • Then add the Wattie’s frozen Chinese Stir-Fry Mix Vegetables and the remaining stir-fry sauce to the pan. 
  • Continue cooking until the vegetables are crisp and tender. 
  • Stir in the chopped spring onions to the pan.
  • Mix the corn flour with one tablespoon of cold water and stir till fully dissolved.
  • Pour the cornstarch slurry to the pan and stir-fry till the sauce thickens.
  • Serve over rice or noodle and garnish it with toasted cashew nuts if you desire.
  • 2.    JAPANESE STYLE STIR FRIED BEEF: Take a turn towards the Japanese with this never-fail stir fry favourite.  Mix lean rump steak with traditional seasonings on a bed of soft udon noodles, it’s a fabulous winner either you’re whipping it for the family or yourself.
INGREDIENTS:
  • Six hundred grams rump steak
  • One tablespoon minced ginger
  • One tablespoon sweet chilli sauce
  • One fourth cup Sherry
  • One fourth cup Lea and Perrins Worcestershire Sauce
  • Two hundred fifty grams Swiss brown mushrooms, please wipe & slice them
  • One red capsicum, deseeded and thickly sliced
  • Two hundred grams green beans, trimmed and cut in half lengthwise
  • One bunch spring onions, cut into 5cm lengths
  • Two hundred seventy grams packet dried udon noodles
  • One half cup beef stock
  • One tablespoon corn flour or cornstarch
THE PROCEDURE:


  • Begin by preparing you the rump steak, cut them into thin strips and empty them into a re-sealable bag together with the ginger, sweet chilli sauce, sherry and the Lea & Perrins Worcestershire Sauce.  Please seal bag and toss to coat evenly the ingredients.  Refrigerate for ten to fifteen minutes to marinate.  Drain the beef to a plate but reserve the marinade.
  • Begin frying by heating a dash of oil in a wok or a large skillet on your American stove at high heat.   Stir fry the beef strips until they are browned and remove to a plate to reserve.  You can cook the beef in two batches in order not to over crowd the pan and cook the beef evenly.
  • Reheat the wok and add more oil then stir fry the capsicum, the mushrooms, beans and spring onions until they are crisp and tender.
  • Then cook udon noodles separately according to the pack’s directions.
  • Return the meat to the frying pan and mix together with the reserved marinade.  Mix the beef stock and corn flour or cornstarch and pour into the pan.   Cook and toss quickly until the sauce thickens.
  • Serve over cooked udon noodles.
  • Enjoy these recipes for stir fry that can be easily done in your own kitchens.
 You can also visit here to learn on how to cook Recipe For Stir Fry.

Thursday, October 24, 2013

Easy Stir Fry Recipe for Dinner

Easy Stir Fry
Easy Stir Fry
Stir frying is a wonderful and easy solution to quick cooking when you are too busy or too tired to make long processes of ceremonial cooking. Easy stir fry recipes have become popular to modern living due to the nature of jobs during weekdays when the going gets really rough.  People just come home and would want to hit their mats to sleep their night off. That is why this ancient Chinese inspired way of cooking has become so popular that there are now hundreds or even thousands of recipes in the internet aside from those printed in cookbooks and everywhere from newsstands to bookstores.   Quick and simple to do, these recipes are designed to fit your hectic way of living in your own kitchens.  You have lesser ingredients to use, require a very short number of minutes to prepare and cook, and even uses only a few utensils for cooking that makes cleaning fast and simple to do.  It can be describe as a method of cooking that produces food like magically lightning fast.  We will show you a simple and easy recipe in this article that can be surprisingly savory and saucy for the entire family to enjoy. 
Easy Stir Fry:  Stir fry is an easy way to use up all those leftover vegetables you have sitting in the bottom drawer of your fridge.

INGREDIENTS:
  • One tablespoon olive oil
  • Two tablespoons mince garlic
  • Vegetables of your choosing, we use
  • celery (two stalks chopped)
  • squash (sliced or shredded)
  • green beans
  • yellow pepper (sliced)
  • shredded or chopped carrots
  • Two cups shredded cabbage
  • One cooked and chopped chicken breast (optional)
  • Japanese Style Chow Mein noodles
  • Soy Sauce
  • Adobo seasoning
THE PROCEDURE:


  • You can add red onion and omit the use of yellow pepper if it is not available in your refrigerators. .
  • Start by preparing all the ingredients and cut them into bite sizes for easy frying.  Line up all the ingredients close to your stove for easy reach when frying. 
  • To begin frying, heat a wok or a large skillet over medium heat in your American stove.  Coat the frying pan with olive oil and wait till it smokes and get hot.
  • On medium heat, sauté’ the garlic and onions.
  • After two to three minutes you can add the green beans, the celery, the pepper and squash.  Stir fry them for another two to three minutes before adding the carrots and chicken to the pan.  Continue to stir fry until the chicken changes color and is no longer pink.
  • Then add enough soy sauce so that all the vegetables are coated with sauce.   Then add the cabbage and cook for another two to four minutes.
  • Sprinkle with Adobo seasoning and stir to combine with the ingredients.
  • Add the noodles last and cook and stir until heated through.
  • Transfer to a serving platter and serve immediately while steaming hot.  This is great with hot steaming rice too.
  • This easy stir fry takes under thirty minutes to prepare and even less time if you chop the veggies during lunch prep earlier in the day. 
You can also visit here to learn on how to cook Easy Stir Fry.

Wednesday, October 23, 2013

The Best Stir Fry Recipe: Basil And Beef Bolognese

Best Stir Fry Recipe
Best Stir Fry Recipe
In stir frying, there recipes that are mark as ordinary and standard recipes in Chinese cooking.  But mind you, there are also recipes in stir frying that can be considered as best stir fry recipes.  Through our years in cooking, we can ourselves consider a better stir fry recipe if it is tastefully giving a hint of spiciness, saltiness, sweetness and bitterness in it.  Furthermore, stir frying is a very quick method of cooking, therefore, protein must sear perfectly to avoid producing a different taste that expected.  In order for you to do this, you must plan your stir frying ahead of time prepare all the ingredients ahead of time, before you begin cooking.   To create a perfect best stir fry in your kitchen is not impossible.  In fact, it is easy and very simple to do. 
   
We are sharing a best stir fry recipe in this article hoping that you can learn from this recipe and create your own perfect stir fry in your kitchen.  Let us begin cooking then. BASIL & BEEF BOLOGNESE: Not all Fijian people are a fan of spaghetti else serve meat sauce with a long loaf of bread, noodles or rice for them to enjoy their meal. You can also add a few chopped chillies for a little heat and you can substitute the beef with chicken or lamb mince or even lentils and vegetables.  Enjoy this best stir fry at your homes.

THE INGREDIENTS:
  • Five hundred grams beef mince, defrosted and drained
  • Four  rashers of bacon, finely diced
  • Two tins of whole peeled or chopped tomatoes (Four hundred fifty grams gross weight per can)
  • Six medium fresh tomatoes
  • Two medium onions peeled and finely diced
  • Six cloves of garlic peeled and finely diced
  • Two tablespoons tomato paste
  • One fourth cup tomato sauce or the tomato ketchup, but is best with the tomato sauce
  • One cup red wine, please use the dry type (don't worry the alcohol will cook out)
  • Two teaspoons fresh or dried rosemary leaves
  • Handful of basil leaves, add some extra for garnishing, chopped them finely
  • One to two bay leaves
  • Three tablespoons of olive oil, use the extra virgin please
  • Sea salt and black pepper to taste, as per desire
THE PROCEDURE:
  • First and foremost, prepare all the ingredients as per ingredients’ list above.  Line the pile of ingredients close to your stove for easy reach when frying.
  • Begin cooking by heating a wok or a large frying pan on a medium heat in your American stove. 
  • Add the virgin olive oil and gently fry the onions, the bacon and garlic but be careful not to burn the garlic. 
  • Then add the rosemary leaves and tomatoes and fry for around five minutes more.
  • Now increase your heat slightly and add the mince protein and stir until the meat is browned all over. Then slowly add more meat so that it fries and will not stew.
  • Pour in your tins of chopped tomatoes, and add your remaining ingredients to the pan.
  • Give everything a stir with a wooden spoon and break up the tomatoes slowly as you go along.  Heat the ingredients to a gentle simmer.
  • Reduce the heat to low and place a lid on and leave it for about an hour until the flavors develop into a wonderfully rich tomato sauce.  Stir occasionally to make sure it doesn't burn on one side.
  • Add some salt and pepper to season according to your taste.
  • Serve over any spaghetti or pasta but sprinkle some parmesan cheese and chopped basil leaves on top.
  • You can also serve this best stir fry recipe with a fresh tomato salad.  Have fun and enjoy making this recipe in your own kitchen.
  You can also visit here to learn on how to cook Recipe For Stir Fry.

Thursday, October 17, 2013

Bok Choy And Daikon On Crispy Tofu Recipe for Stir Fry

 Recipe for Stir Fry
 Recipe for Stir Fry
As a common knowledge, stir-frying is known as a cooking technique quickly searing meat, vegetables or even a combination of both over very hot oil at high heat.  This method was long developed by the Chinese to make sure that the flavor, nutritional value and color are retained in the food during cooking. For the modern kitchen, stir-frying is really ideal.  It is quick, simple and delicious but relatively healthy for the entire family.  To aid you in getting started with this cooking technique, follow this recipe and begin to Stir-fry.  This simple Chinese recipe for stir-fry will help you create a yummy but authentic Chinese stir-fry dish you can enjoy with your family.

STIR-FRIED BOK CHOY AND DAIKON ON CRISPY TOFU:  This recipe can be prepared in thirty minutes total including cooking time.  It can yield about four servings.  This has everything you want in a stir-fry, the delicious bok choy with its wonderfully creamy stems, the sharp radish, the crusty pan-fried tofu and of course a load of spices.  The Tempeh is a nutty fermented soybean cake that can also go fine with bok choy.  If you plan to use it in place of the tofu, toss it into the hot oil and stir until it becomes crispy for about five to seven minutes.  It will be great.

THE INGREDIENTS:
  • One head bok choy (about one and a half pounds)
  • Four tablespoons vegetable oil
  • One block firm tofu (about one pound), cut into 1⁄4-inch slices and patted dry
  • One onion, chopped
  • One tablespoon minced garlic
  • One tablespoon minced ginger
  • One to two fresh hot chilies, seeded and minced, if not available, a teaspoon of the Sriracha sauce found in Asian stores near you
  • Eight ounces radish, cut into one fourth inch coins
  • Two tablespoons soy sauce, or to taste
  • Black pepper to taste
THE PROCEDURE:


  • Cut the leaves from the stems of the bok choy. Trim the stems as necessary, and then cut them into one inch pieces. Cut the leaves into wide ribbons and keep them separate from the stems.
  • To begin frying, add two tablespoons of the oil in a large skillet or wok and heat over medium heat on your American stove. When it’s hot, add in the tofu, but work in batches to avoid overcrowding the pan. Continue cooking till the tofu is crisp and golden for about three to five minutes on both sides. You can flip over the tofu and cook for another three to five minutes on the other side to get the perfect crispiness. When the tofu slices are done and crispy transfer them to paper towels over a plate to drain the oil and reserve.
  • Add the remaining two tablespoons oil to the pan and raise the heat to medium-high. When it’s hot, add the onion, the garlic, ginger, and chile and cook stirring, for just one minute until fragrant.  Add the bok choy stems and radish and cook, stirring occasionally, until they soften for about three minutes.
  • Add the bok choy leaves and about one half cup of water.  Stir occasionally and cook until the liquid evaporates, while the radish and stems become fully tender for about five to ten minutes. You can add a little more water if necessary.  Test the softness of the radish and stems while cooking.
  • Return the tofu to the pan and stir in the soy sauce, but sprinkle the black pepper for seasoning. Taste-test the dish and adjust the seasoning according to your desire.
  • Serve immediately while hot with hot steaming rice.
  • Enjoy this recipe for stir fry at home and have fun cooking.  
 You can also visit here to learn on how to cook Recipe For Stir Fry.

Monday, October 14, 2013

Have Fun Making This Recipe For Stir Fry Sauce

Recipe For Stir Fry Sauce
Recipe For Stir Fry Sauce
Here is a basic stir fry sauce that can perk up your stir fry recipe at home.  This is an Asian inspired sauce that hints on saltiness, sweetness, spiciness and bitterness.  You can also add two teaspoons of cornstarch to thicken the sauce if you like.  This sauce is great for chicken stir fries, beef stir fries and pork stir fries.  You entrée can be main using this sauce and needs only to be paired with steamed rice.  Follow the instructions below and try out this wonderful sauce at home.

SOY-SESAME STIR-FRY SAUCE:

One fourth cup  chicken broth
One fourth cup soy sauce
Two teaspoon of rice wine vinegar
Two teaspoon of toasted sesame oil
One teaspoon of hot red pepper flakes
Teaspoon of sugar

THE PROCEDURE:

Combine all in the ingredients in a mixing bowl and stir to mix the Ingredients until they are smooth.  If you wish to thicken the sauce, add two teaspoons of cornstarch last and stir until the cornstarch is fully dissolved leaving no clumps behind.
With this sauce ready, you can just grab a bag each of coleslaw mix and zucchini mix and mix them together in large ziplock plastic bag.  This will last for a week or so and really cuts down on the prep time. All you need is this easy sauce to go with it.  Moreover, a bag of stir fry vegetables in the frozen food section of the store can be kept in your freezer and with a pint of basic stir fry sauce in the fridge, plus a few packets of small chunks of chicken or pork, an emergency dinner would only be 10 to 15 minutes away.

HONEY CHICKEN STIR FRY RECIPE:   A bonus recipe for you today.  This recipe can serve four persons.

INGREDIENTS: 

One pound deboned chicken breasts, without the skins and please cut them into bite size pieces
One garlic clove, minced
Three teaspoons Olive Oil, divided, maybe more if you desire
Three tablespoons of honey
Two tablespoons of soy sauce, please use the reduce sodium type
One eight teaspoon salt
One eight teaspoon pepper
One package of 16 ounces frozen broccoli stir-fry vegetable blend
Two teaspoons cornstarch
One tablespoon cold water
Hot steamed cooked rice

THE PROCEDURE:


The Best Stir Fry Recipes by dm_51adb03bd5bcb


Heat a large nonstick skillet on your American stove on medium high heat and stir-fry the chicken and garlic on two teaspoons of olive oil for one minute.  Then you can add the honey, the soy sauce, and season it with salt and pepper.  Cook to stir until the chicken is no longer pink. The remove to a plate and keep warm to reserve.
In the same pan, stir-fry the vegetables with the remaining oil for four to five minutes until tender.  Return chicken to the pan, stir and toss to coat.  Combine the cornstarch and cold water and stir until smooth, then gradually stir into the pan.  Bring to a boil and cook and stir for one more minute until the sauce thickens.
Transfer to a plate and serve immediately while it is hot.  Great to go with steamed rice.  Have fun making this recipe for stir fry sauce.

  You can also visit here to learn on how to cook  Recipe For Stir Fry Sauce

Thursday, October 10, 2013

Basil Leaves and Chillies O Stir Fried Chicken

Stir Fried Chicken
Stir Fried Chicken
In this article, we will show you how to cook a delicious stir fried chicken dish that is strongly getting good reviews from Thai Cuisines.  It is a simple and quick stir fried recipe that can be done in your very own kitchen.  This is a traditional Thai chicken dish that is packed with aromatic flavors and is very easy to prepare that can be savory perfected in your home. The combination of bell peppers and chicken strips mixed with the aromatic flavors of basil leaves can easily tickle your taste buds with a hint of delight to finish your meal with steamed rice. More of its flavor comes from the secret sauce that will be revealed in this recipe.
   
Let us begin cooking the dish then.

BASIL LEAVES AND CHILLIES ON CHICKEN STIR FRY:

THE INGREDIENTS:
  • Two tablespoons vegetable oil
  • Four hundred fifty grams of chicken thighs, deboned and skinned, cut into chunks
  • Three tablespoons of garlic, coarsely chopped
  • Three tablespoons of shallots, finely sliced
  • Three pieces of fresh red chillies or red bell peppers, finely sliced with seeds removed
  • Two tablespoons of fish sauce, (found on Asian stores near you)
  • Two tablespoons of dark soy sauce
  • Two tablespoons of sugar
  • One large handful of basil leaves or Thai ordinary basil leaves
THE PROCEDURE:


  • Prepare all the ingredients according to the instructions in the list of ingredients.  Separate the ingredients on a pile and keep them close to your stove for easy reach when frying.  Measure the condiments well and keep them separated from each other but also close to your stove.  Once you are finish doing this, you are now ready for stir frying.
  • To begin frying, heat a wok or a large skillet over high heat on your typical American stove.  When hot add one tablespoon of vegetable oil and swirl the pan to coat the oil.  Wait till it gets hot and starts to smoke. 
  • When hot enough, add the chicken chunks and start to stir fry them for eight to ten minutes, until they turn brown all over.  By using a slotted spoon, remove the chicken from the pan to a plate and reserve.
  • Reheat your wok and add the remaining vegetable oil.  Toss in the garlic and the shallots and fry them for about three minutes by stirring constantly to avoid burning.  When they turn golden brown, return the chicken chunks to the pan and stir for 10 seconds and then add the chillies, the fish sauce and the dark soy sauce with the sugar.  Keep the heat on high and stir fry for a further eight to ten minutes until the chicken is fully cooked through. 
  • When almost done, sprinkle the basil leaves over the dish and stir for a few seconds.
  • Transfer to a serving platter and serve immediately while it is hot.  This dish is very good when paired with steamed rice. 
  • Some like more heat in this dish and they just add a half teaspoon of red chili flakes.  Enjoy this stir fried chicken in your homes and have fun doing it.  
  You can also visit here to learn on how to cook Stir Fried Chicken

Friday, October 4, 2013

The All Season Vegetarian Stir Fry

Vegetarian Stir Fry
Vegetarian Stir Fry
Vegetarian stir fry recipes are much love when it comes to living a healthier lifestyle.  There are several hundreds of vegetarian recipes in the internet, but this recipe which we will share with you in this article is something that does not let you sacrifice taste for health reasons.  We even love this healthy stir fry recipe and make this often at our own kitchen. Even if you are not a vegetarian, this meal will mean yummy and soon you will be requesting for it so often.  If you are fun of garlic though, like us we are garlic addicts then you will definitely enjoy this dish.  It is very simple, tasty and very healthy for the entire family to enjoy. THE ALL SEASON VEGETARIAN STIR FRY:  The original recipe here can yield two servings.  If you are serving for more people, just adjust the amount of ingredients accordingly.

THE INGREDIENTS:
  • Two to four tablespoons of vegetable oil or coconut oil
  • Two cloves of garlic, minced and diced
  • One zucchini, medium sliced into half moons
  • One yellow squash, sliced into chunks
  • One small tomato, sliced into strips
  • One cup of mushrooms, washed and patted dry
  • One cup of spinach, chopped
  • Salt to taste
  • One teaspoon of hemp seed (optional)
  • Celery, chopped
THE PROCEDURE:


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  • Wash and cut or slice all the vegetables according to bite size pieces as per instructions in the ingredients corner and keep them apart from each other.  They will be added to the wok separately according to their cooking time.  Remember to have all the ingredients near your wok since frying the veggies will be very quick but simple enough.  This means, you have to prepare all the ingredients ahead of frying and prepare for the actual stir fry method.  This time we will not use any sauce for stir fry for this recipe and rely on the natural flavors of the veggies alone. Set aside near your pan for easy reach when stir frying.
  • Begin stir frying by heating a wok or a large skillet over your American stove at medium heat.   Add the coconut oil or vegetable oil to the pan and wait till it gets hot and starts to smoke.  Then add the garlic and the onion and stir fry for twenty seconds till it gets fragrant.
  • Add the zucchini first, then the squash and the tomato and mushrooms and place a lid on top of wok.
  • Cook and stir occasionally the veggies in the pan until the zucchini and the squash soften slightly and replace the lid after you stir them.
  • Then add your spinach and celery with a dash of salt, and stir and then replace the lid on the pan.
  • Continue cooking until the spinach and celery becomes soft enough.  Check the pan every now and then to avoid overcooking the veggies.  
  • Remove from heat once soft according to your desire and allow it to slightly cool off and top it with the optional hemp seed.
  • Serve on a platter and enjoy this vegetarian stir fry at home. It is simple, easy and quick to prepare.  Health is wealth.
You can also visit here to learn on how to cook Vegetarian Stir Fry.

Tuesday, October 1, 2013

The All Time Shrimp Stir Fry Favorite

Shrimp Stir Fry
Shrimp Stir Fry
Everyone loves a good stir fry every now and then.  But to order a stir fry dish in a Chinese Cuisine is a very common practice whenever you want to eat a stir fry dish.  In reality, a shrimp stir fry can be easily prepared in your own kitchen.  We do this all the time and have included prawn stir fries in our monthly menu at home. A prawn stir fry is as quick as chopping up your vegetables and mixing them with a sauce of your own.  What is awesome in stir frying is the use of any type of vegetables of your choice or whatever you have on your refrigerators.  This recipe we are sharing with you is a simple recipe that could make your stir fry taste fabulously delicious all the time.  Let us start cooking then.

THE ALL TIME SHRIMP STIR FRY FAVORITE:

THE INGREDIENTS:
  • Two tablespoons of vegetable oil
  • One tablespoon of sesame oil
  • One onion, julienned
  • Three baby bok ch0y, chopped
  • One cup sugar snap peas
  • One and one half tablespoons of ginger, minced and diced
  • One tablespoon of garlic, diced
  • Twenty to twenty five pieces of medium size shrimps or prawns, remove the shell and head, but you can leave the tail on if you desire.
  • One cup of bean sprouts
THE SAUCE:
  • one fourth cup soy sauce
  • one teaspoon garlic chili sauce
  • two teaspoon cornstarch
  • one tablespoon hoisin sauce
  • one teaspoon oyster sauce
  • two to three tablespoons of water
THE PROCEDURE:


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  • Prepare all the ingredients first.  Make sure that your vegetables are all cut according to instructions.  Peel the carrots and sliced them into bite size pieces.  Chopped the bok choy and the bean sprouts.  Clean the sugar snap peas. The onions have to be cut into wedges.  The garlic and ginger have to be minced or crush and cut into dices. Place all the ingredients close to your frying pan for easy reach whenever it is time for them to be tossed to the pan.
  • Prepare you sauce by mixing all the ingredients into a small mixing bowl and stir until it is smooth and totally dissolved.  Reserve for frying.
  • Clean the shrimps and remove its shell according to the requirements in the ingredient’s list.  Set aside close to the frying pan.
  • To start frying, heat a wok or a large skillet over medium high heat on your American stove.  Add the vegetable oil, swirl to coat the pan and wait till it gets hot and starts to smoke. 
  • Add the carrots and onions to wok and stir for about 30 seconds. Then you can add the bok choy, the peas, and the garlic and ginger.  Toss till fragrant.
  • Then add the shrimps and cook stirring together the ingredients. 
  • When shrimps turn pink and almost cooked, pour in the sauce mixture and add the water, a tablespoon at a time until you have your desired consistency. 
  • Finally add the bean sprouts last and toss for a few seconds before you remove it from the heat.
  • Serve hot this fabulous shrimp stir fry with steamed rice.  Enjoy and have fun doing them in your own kitchen. 
 You can also visit here to learn on how to cook Shrimp Stir Fry.

Monday, September 30, 2013

The Magical Recipe For Stir Fry Sauce

Here is a recipe for stir fry sauce that goes with the vegetable stir fry dish easy to prepare and simple to follow.  We have created this sauce from scratch but you could really buy a jar of honey garlic sauce and use as much as you can.  We just used a who9le bunch of vegetables that we had in the fridge that needed to get used, so your veggies can vary with what you have on hand.

We have chosen a vegetable stir fry to so it will be easy for you to follow the step by step procedure we have below.  This recipe can be prepared in forty minutes, cooked in 25 minutes and can yield around five servings.  Let us start cooking then.

THE HONEY GARLIC SAUCE ON VEGETABLE STIR FRIES:

THE INGREDIENTS:

THE VEGGIES THAT WE HAD:
  • One half large red onion, sliced in dice pieces
  • Two large carrots, chopped into thin slices
  • One and one half stalks of broccoli, without the stalks, florets cut into halves
  • One yellow bell pepper
  • One half green pepper
  • One red bell pepper
  • Two stalks of celery
  • Two cloves of garlic
  • THE magical SAUCE:
  • Three fourth cup brown sugar, packed
  • Two tablespoons of cornstarch
  • Three fourth cup water
  • Three tablespoons of soy sauce
  • One tablespoon of honey
  • Two cloves of garlic, chopped (alternative of two tablespoons of garlic powder)
THE PROCEDURE:


  • Start by cooking your carbohydrates, steam brown rice and let it sit and wait till serving time.
  • Chop the vegetables according to your preferred cuts, into bit5e size pieces. (Be it triangular, rectangular or strips, it doesn’t matter anyway)
  • Heat your cooking pan or wok over medium high heat on your American stove.  Spray it with cooking spray, and then add the onions, carrots, and the garlic.  Cook them for about five to ten minutes till the carrots are semi-soft tender but still crisp.
  • Then add the rest of the veggies, start with the broccoli florets followed by the rest, and cook for another ten to twenty minutes.  Sprinkle two tablespoons of water to soften your veggies and reduce the heat to simmer with a cover.
  • In another saucepan, combine the brown sugar, the cornstarch, and add the water, the soy sauce and the honey and the garlic.  Stir and bring to a boil, then reduce the heat to simmer for two minutes.  Make sure that the cornstarch is totally dissolved while you continue stirring the sauce.  
  • Add the sauce to the wok of vegetables and toss and stir the ingredients to coat with the sauce.  Stir carefully and wait till the sauce thickens and remove from heat.
  • Transfer the dish to a platter and serve immediately while it is hot.  This vegetable stir fry dish is very good to pair with brown rice.
  • Enjoy this easy recipe for stir fry sauce in your kitchen.  You can use any type of veggies left in your refrigerators for this sauce.  Have fun in your kitchen and be creative to improve the sauce.  You can add a little heat or increase the sweetness of honey, as you desire.  
  You can also visit here to learn on how to cook  Recipe For Stir Fry Sauce