Tuesday, March 12, 2013

Amazing Stir Fry Recipe


There’s a reason most Chinese takeout restaurants thrive; after a long day, most of us don’t feel like tackling a lengthy stir fry recipe.  Even though it cooks lightning fast, preparing the ingredients can be overwhelming.  But here are a few recipes that are easy to follow and quick to prepare.


  1. HAM STIR FRY WITH COUSCOUS: Strips of ham are stir fried with broccoli, cauliflower and carrots in a sweet and gingery sauce, and served over freshly steamed couscous.  Water chestnuts and sliced almonds add a delightful crunch.
Beef Stir Fry
INGREDIENTS:
 
  • 1 ½ cups water 
  • 1 cup couscous
  • 2 cups chicken broth
  • ¼ cup cornstarch
  • 3 tbsp soy sauce
  • 3 tbsp brown sugar
  • 1/8 teaspoon ground pepper
  • 1 tbsp vegetable oil
  • 2 cloves of garlic, minced
  • 1 (16 ounce) package mixed broccoli and cauliflower florets
  • 1 carrot, sliced
  • ¼ pound cooked ham, cut into strips
  • 1 (8 ounce) can sliced water chestnuts, drained
  • ½ cup sliced almonds
HOW TO PREPARE:



  • To make couscous; In a medium saucepan, bring water to a boil.  Sit in couscous, reduce heat to medium, and simmer for 8 to 10 minutes, until fluffy.  Mix together and set aside. 
  • In a small bowl, combine broth, cornstarch, soy sauce, brown sugar and ginger.  Mix together and set aside.
  • Heat oil in a large wok or skillet.  Add garlic, broccoli, cauliflower and carrot; stir fry for 7 to 8 minutes or until crisp tender (add water as needed if pan gets too dry).
  • Stir broth mixture and pour over vegetable mixture in skillet, then stir in ham and water chestnuts.  Cook for 2 minutes, stirring frequently.  Stir in almonds. 
  • Serve stir fry over hot couscous.

  1. PORK AND PEPPER STIR FRY:  A very easy, spicy stir fry.  Adjust spice to your particular taste.  Best with marinade, but in a pinch, it’s not necessary.  Can be chicken, beef whatever meat or cut of meat you have on hand. Enjoy with basmati or sticky rice.
INGREDIENTS:
  • Marinade: 
  • ¼ cup rice wine vinegar
  • 2 tbsp minced garlic
  • 1 tbsp brown sugar
  • 5 tbsp olive oil
  • Salt and pepper to taste
  • STIR FRY:
  • 4 boneless pork loin chops, cut into bite size pieces
  • 5 tbsp vegetable oil
  • 3 tbsp finely chopped fresh ginger root
  • 1 tbsp hot chili paste
  • 5 tbsp teriyaki sauce
  • 1 green bell pepper, cut into strips
  • 1 red bell pepper, cut into strips
  • 1 yellow bell pepper, cut into strips
  • Salt and pepper to taste
  • ¼ cup blanched slivered almonds 
  • 2 tbsp chopped fresh mint
HOW TO PREPARE:

  • In a large bowl, mix together rice wine vinegar, garlic, brown sugar olive oil, and salt and pepper.  Sit in pork pieces, cover, and leave at room temperature for 1/2 hour. 
  • Heat a large wok over medium heat.  Toast almonds in hot, dry wok until golden brown and fragrant.
  • Heat vegetable oil in wok over medium high heat.  Stir in marinated pork pieces, ginger, and chili paste.  Discard remaining marinade.  Mix in teriyaki sauce, and increase heat to high; cook, stirring constantly, until pork is white.  Stir in peppers, and continue to stir fry until most of the liquid has evaporated.
  • Serve top with toasted almond and slivers and fresh mint.
You can also visit here to learn on how to cook Stir Fry Recipe.

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