Friday, June 28, 2013

Stir fry recipe

Stir Fry Recipe
Stir Fry Recipe
By theory, stir fry is the most practical and popular week night dinner.  Why? Because it is fast, combines vegetables and protein in a single dish, and it is relatively healthy, and it requires no accompaniment other than rice or egg noodles.  Bring in a bottle of beer or Riesling, preferably a pale ale, will make it a perfect evening meal).  But many home cooks shoot themselves in the foot by being far too ambitious in their stir frying. 

Stir fries can accommodate many different kinds of meat and produce – but that doesn’t mean you should dump the entire contents of your refrigerator in your skillet or wok.  In fact the best stir fries are the restrained ones they combine two principal ingredients – one protein, one vegetable – with a trio of essential aromatic seasonings and a simple, delicious sauce.

The stir fry recipe below, featuring chewy tofu (made chewier via freezing, if you have time) and vernal asparagus, is the ideal stir fry iteration, as far as we are concerned.  But it can serve as a blueprint for virtually any stir fry, so long as you remember three fundamental rules. The first is to cook your protein and your vegetables separately, and combine them only after both are fully cooked.  Protein – whether chicken, pork, or beef, shrimp or tofu – should be stirred minimally so that it maintains undisturbed contact with the hot pan and acquires a nice, seared exterior.  Meanwhile, vegetables must be stirred fairly often so that they cook through quickly without any part getting mushy.  Attempts at stir frying protein and vegetables simultaneously will result in an erratic mélange of overcooked and undercooked ingredients, many of which will end up tattered.

A second rule of the thumb for stir frying: Choose one vegetable per stir fry.  Not all vegetables cook at the same rate, and getting two vegetables to hit that cusp between tender and crisp at the exact same time is pretty much impossible.  Furthermore, crowding your pan with vegetables will result in their releasing more liquid, which threatens to make them soggy instead of crisp.  Though you should not combine more than one vegetables in a stir fry, you may combine your vegetable with mushrooms, they cook through quickly but never really become overcooked, which makes them a great companion to any vegetable.There are three aromatics that go with the vegetables, ginger, garlic and chile, without it your stir fry will taste flat. Finally, always remember to ass liquid only after everything is more or less finished cooking. 

A proper sauce for stir fries combines something salty-soy sauce, usually, though fish sauce also works-with something a little bit sweet.  Mirin, sweet Japanese rice wine, contributes a wonderful fermented flavor, but if you don’t have any, substitute a teaspoon of honey or sugar combines with two teaspoons of water.  Mirin and soy sauce both burn if cooked more than a minute, so plan to leave them on the heat just long enough to coat the other ingredients and thicken into a glaze.


  • one 14-ounce package extra firm-tofu, drained and patted dry
  • 2 teaspoon peanut oil
  • Salt and black pepper
  • 1 tablespoon minced fresh ginger
  • 1 medium jalapeno or birds eye chile, seeded and minced
  • 2 garlic cloves, minced
  • 1 pound asparagus, peeled, trimmed, and cut into 1 inch segments
  • 3+1/2 ounces fresh shiitake mushrooms, trimmed and thinly sliced
  • 2 tablespoons soy sauce
  • 1 tablespoon Mirin
  • Cooked short-grain brown or white rice for serving (optional)
  • At least one day before you plan to make the stir fry, cut the tofu into 1.2 to ¾ inch slices and cut each slice into 1 to 2 inches tri8nagles or rectangles.  Freeze the tofu overnight then thaw it in the refrigerator.
  • The old stir fry procedure discussed above will follow. 
  • Enjoy this stir fry recipe and please continue cooking.
You can also visit here to learn on how to cook Stir Fry Recipe.

Wednesday, June 26, 2013

Stir fried chicken

Stir Fried Chicken
Stir Fried Chicken
Stir fried chicken is a very favorite and popular recipe at home especially when kids are around.  Mothers or home cooks have created several innovations in the preparation of chicken stir fried dishes for the dining table.  Even chicken soups make a delightful home filling dish that the family treasures throughout the years.  In this article, we will show you how a vegetable chicken stir fry recipe can make you an awesome cook for the entire family. 

Use any combination of vegetables you choose in this stir fry.  It is quick, healthy and diabetic friendly.

  • 1 tablespoon cornstarch
  • 1 cup reduced sodium chicken broth
  • ¼ cup reduced sodium soy sauce
  • 1 pound boneless skinless breasts, cut in to strips
  • 3 garlic cloves, minced
  • A dash of ground ginger
  • 2 tablespoons olive oil, divided
  • 2 cups fresh broccoli florets
  • A cup sliced fresh carrots
  • A cup of fresh cauliflowerets
  • 1 cup fresh or frozen snow peas
  • 1 teaspoon sesame seeds, toasted
  • In a small bowl, combine the cornstarch, broth and soy sauce until smooth; set aside.
  • In a large skillet, pour in the olive oil, swirl to coast the wok or skillet.  Heat the wok over medium high heat.  Add the ginger and garlic and stir fry for a few seconds and wait the fragrance to come.  Once ready, add the chicken and stir fry until the color changes or the chicken is no longer pink, for about 4 to 5 minutes.  Remove from the wok and keep warm. 
  • Add in the remaining olive oil to the wok or skillet, and maintain the heat.  Add the broccoli first, then the carrots and then the cauliflowerets in the wok and stir fry for about 4 minute4s more or until the vegetables are crisp-tender.  Then add the snow peas and stir fry for anothe3r 2 minutes. Stir the broth mixture and add to the pan.   Bring the pan to a boil; cook and stir for 1 minute or until thickened.   
  • Once cook through, add the chicken; cook until heated through again.  
  • Remove the dish from the wok and transfer it to a clean platter.  Top it with the toasted sesame seeds   
  • Serve while it is hot with steam cooked rice.  This recipe will yield 4 servings. 
  • This dish is a guaranteed healthy food even for diabetic patients.  The vegetables are carefully chosen to provide the patient enough nutrients for one meal. 

One serving (1 ½ cups) equals 256 calories. 9 g fat (1 g saturated fat), 66 mg cholesterol, 862 mg sodium, 13 g carbohydrate, 2 g fiber, 31 g protein.  DIABETIC EXCHANGES: 3 lean meat, 2 vegetable, 1 fat. 
Learning how to stir fry diabetic friendly dishes can be very helpful when family members are suffering from this illness.  Proper diet and choosing the right vegetables to provide a good nutritional value for the patient are the best objectives in stir frying for a diabetic patient.  Learn how to do this stir fried chicken and please continue cooking at home.

You can also visit here to learn on how to cook Stir Fried Chicken.

Wednesday, June 19, 2013

Recipes for Stir Fry

Recipes for Stir Fry
Recipes for Stir Fry
The popularity of quick and easy cooking has been highly in demand for home cooking throughout the world.  This is due to the hectic schedules of our daily lives and most of the time long cooking methods are not anymore desirable and appropriate in our schedules.  Most recent studies have observed that the most popular method of cooking is the stir frying at your home kitchens.   Because of this, there are now thousands of recipes for stir frying that are printed in cook books and magazines and are even popular searches in web sites throughout the world.

Here is a popular healthy and tasteful stir fry recipe that you can easy do and enjoy at home, THE CHINESE GREEN BEANS.  Delicious and spicy green beans, just like the dish at your favorite Chinese Restaurant.  Be careful with the sesame oil, or it can overpower your beans.  The preparation time is 10 minutes and it already includes steaming your beans. Cooking time is just 7 minutes.

  • 1 pound fresh green beans
  • 2 tablespoons peanut oil or vegetable oil cooking spray
  • 1 teaspoon gingerroot, peeled, minced
  • 1 garlic clove, minced
  • 2 tablespoons water
  • 1 tablespoon soy sauce
  • 1 teaspoon cornstarch
  • ½ teaspoon brown sugar
  • ½ teaspoon sesame oil
  • ¼ teaspoon crushed red pepper flakes
  • Wash the 1 pound beans, trim the ends and remove the strings.
  • Arrange the beans in a vegetable steamer (or a colander that will sit nicely in a saucepan) and place over boiling water.  
  • Cover and steam for 5 minutes.
  • Drain and plunge into cold water, then drain again.
  • In stir frying, coat a large nonstick skillet (or wok) with cooking spray or peanut oil and heat until hot. 
  • Add gingerroot and garlic and saute 30 seconds. 
  • Add the beans, and saute 5 minutes.
  • Combine 2 tablespoons water and remaining 5 ingredients.  Stir well until smooth. 
  • Add to the beans in the wok, and cook for another 30 seconds or until thoroughly heated.  Stir fry constantly.   
  • Serve hot immediately with steamed rice. 
  • This recipe can also go very well with Chinese Fried Rice.  Here is a recipe for the fried rice.

  • ¾ cup finely chopped onion
  • 2 ½ tablespoons oil
  • 1 egg, lightly beaten (or more eggs if you desire)
  • 2 drops soy sauce
  • 3 drops sesame oil 
  • 8 ounces cooked lean boneless pork or 8 ounces chicken, chopped
  • ½ cup finely chopped carrot (very small)
  • ½ cup frozen peas, thawed
  • 4 cups cold cooked rice, grains separated (preferably medium grain)
  • 4 green onions, chopped
  • 2 cups bean sprouts
  • 2 tablespoons light soy sauce (add more if you desire)
  • Heat 1 tablespoon of oil in a wok; add chopped onions and stir fry until onions turn a nice brown color, about 8-10 minutes; remove from wok.
  • Allow wok to cool slightly. Mix egg with 3 drops of soy sauce and 3 drops of sesame oil; set aside.
  • Add ½ tablespoon of oil to wok, swirling to coat surfaces; add egg mixture; working quickly, swirl egg until egg sets against wok; when egg [puffs, flip egg and cook other side briefly; remove from wok, and chop into small pieces.
  • Heat 1 tablespoon of oil in wok; add selected meat to wok, along with carrots, peas and cooked onion; stir fry for 2 minutes.  Add rice, green onions, and bean sprouts, tossing to mix well; stir fry for 3 minutes.
  • Add 2 tablespoon of light soy sauce and chopped egg to rice mixture and fold in; stir fry for 1 minute more and serve hot immediately.
Enjoy these recipes for stir fry at home and please continue cooking.

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

Friday, June 14, 2013

Recipe for stir fry sauce

Recipe for Stir Fry Sauce
Recipe for Stir Fry Sauce
Whether you are looking to cook something fresh and healthy or you simply have little time to prepare a large meal, stir frying offers a quick and easy solution to satisfy your hunger. You can prepare and cook a nutritious beef stir fry with a variety of vegetables within half an hour.

Although you can buy ready-made stir fry sauces, making your own recipe for stir fry sauce is a simple task that will instantly give your stir fry a vibrant and authentic Chinese flavor.

  • wok or a large frying pan
  • ¼ cup soy sauce
  • 1 teaspoon dark sesame oil
  • 1 tablespoon brown sugar
  • 1 tablespoon minced ginger
  • 1 tablespoon minced garlic
  • 2 tablespoon toasted sesame seeds
  • 2 tablespoon chopped scallions
  • 2 cups broccoli florets
  • 1 cup chopped mushrooms
  • 2 cups sliced bell pepper
  • ½ pound beef sirloin, cut into strips
  • 2 teaspoon vegetable oil
  • 1 teaspoon cornstarch

How to prepare the secret sauce for this recipe.  This can also be good for any type of meat.
  • Place the soy sauce, sesame oil and brown sugar in a small bowl and whisk together to mix. Add the chopped scallions, minced ginger and garlic and toasted sesame seeds.  Mix the ingredients thoroughly and place in a refrigerator for at least 30 minutes.

The Best Stir Fry Recipes by dm_51adb03bd5bcb
BEEF STIR FRY AND TERIYAKI SAUCE: This is a demonstration recipe for the use of this special home- made teriyaki sauce.

  • Heat the oil in a wok or a large frying pan or skillet over medium high heat.  Once the oil is heated, saute the beef strips a few minutes until browned on all sides.  In stir frying the beef, leave the beef a few seconds before turning it over to its other sides to get enough heat from the wok.  Once cooked through, remove the beef from the wok and set aside.
  • Add the broccoli florets, chopped mushrooms and sliced pepper.  Fry for 5 minutes to allow the vegetables to soften, stirring continuously.  
  • Once tender but still crisp, pour the special stir fry teriyaki sauce you have prepared earlier over the vegetables and stir.   Allow the sauce to come to a simmer.  
  • As the sauce begins to thickened, add the beef strips and cook for a further 5 minutes.  
  • Dissolve the cornstarch in a little cold water and add to the wok or frying pan.  Simmer for another 2 minutes until the sauce really thickens.  
  • Serve immediately while still hot.  Great with rice or egg noodles.
This recipe for stir fry sauce is a great revolution of the old ready-made teriyaki sauce sold in supermarkets today.  By learning how to make this sauce at home, you improve the taste of your dishes while enjoying the process of preparing special sauces for your stir fries.   Try making them at your kitchen and store them in your refrigerators for future stir fry ventures in at home.  They will prove great for the family and please do continue cooking.     

You can also visit here to learn on how to cook Recipe for stir fry sauce.

Tuesday, June 11, 2013

Recipe for stir fry sauce

Recipe for stir fry sauce
Recipe for stir fry sauce
There is a reason why most Chinese takeout restaurants thrive; after a long day, most of us don’t feel like tackling a lengthy stir fry recipe at home.  Even though it cooks lightning fast, preparing the ingredients can be overwhelming.To help you understand stir fry and free you from recipes, we have developed a simple formula that will get your dinner for four on the table in as little as 30 minutes.  And because our home stove tops don’t get as hot as restaurant woks, we will explain our work around method for getting food nicely seared. 

Occasionally we need to peek at the flavoring sauce recipes to recall our memory, but we though you don’t need a recipe to make a stir fry sauce anymore.  Adapted from Martin Yan’s Chinese Cooking for Dummies, this is our favorite stir fry sauce it makes enough for two meals.   If you use Kikkoman Soy sauce, it’s little too salty, so we are using the Angostura Soy Sauce.  When adding soy sauce, start with less than half the amount and slowly add more to taste.  Using vegetable broth makes this sauce a vegetarian sauce.   The recipe yields 1+3/4 cups.

The all purpose Stir Fry Sauce (brown garlic sauce):

  • 2/3 cup soy sauce
  • ½ cup chicken broth
  • 1/3 cup rice wine
  • 3 ½ tablespoons sugar
  • 1 tablespoon sesame oil
  • ¼ teaspoon white pepper
  • 2 tablespoon cooking oil
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 2 tablespoons cornstarch
  • ¼ cup water
Note:  Please make sure that your ingredients are fresh.

  • In a medium size bowl, combine soy sauce, broth, rice wine, sugar, sesame oil and white pepper.  (Please follow notation at the intro about pouring the soy sauce). 
  • Dissolved the cornstarch in a¼ cup water separately from the bowl.  After fully dissolved, set aside.
  • Heat a pan over high heat and add the cooking oil, swirling to coat.  Add the garlic and ginger, cook stirring until fragrant, about 15 seconds.  
  • Add the soy sauce mixture, and bring to a boil.
  • Reduce the heat to medium and cook for 1 minute. 
  • Add the cornstarch solution and cook, stirring, until the sauce boils and thickens.  Then your sauce is ready and can be preserved at your refrigerators once it cools off.  
This recipe for stir fry sauce is good for any type of meat, vegetable and or shrimps.   This is the best stir fry sauce that our family uses at home, and is great for beef, pork and chicken.  Vegetables also turn out great using this stir fry sauce for dinner.  We have tried lamb chops using this sauce and it turned out good too. 
Chinese vegetable stir fry recipes are commonly using this sauce to add flavor for their vegetables. The children even love to dip their vegetables in this sauce.  Try them at home and you can store them for as long as a month in your refs.    Enjoy and please continue cooking.

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

Thursday, June 6, 2013

Recipe for Stir fry Sauce

Stir Fry Sauce
Stir Fry Sauce

This article will give an idea on how to improve your stir fry sauce preparation method at home.  A good recipe for stir fry sauce provides a delectable and flavorful dish for the entire family.   Stir fry sauces are the secret to an aromatic and flavorful dish, as it provides that clingy and tasteful texture of the meat and vegetables.   It also adds color to your vegetables while it remains crisp and tender.


•    ½ c. Argo cornstarch
•    ¼ c. brown sugar
•    1 tablespoon minced fresh ginger root
•    2 lg. cloves garlic, minced
•    ½ teaspoon ground red pepper
•    ½ c. soy sauce
•    ¼ c. cider vinegar
•    2 c. chicken or beef broth
•    ½ c. dry cherry (optional)
•    ½ c. water

This recipe is designed for any type of stir fry, and can be stored at your refrigerator ready for future use.  It can be good for shrimp, chicken or beef.   Left over vegetables is great value partners of stir frying.  Therefore, it is very economical to prepare a stir fry sauce in advance to stored and ready for use whenever you need them.  Several homes in America have learned to prepare stir fry sauces at home and stored them, in their refrigerators for easy access whenever the need arise.  Stir fry methods require quick cooking and sometimes, the preparation of sauces might omit some of the ingredients and produce a different taste that expected.  Having a complete set of the ingredients at one time allows the home cook to prepare their sauces in advance create a perfect sauce for the future stir fry dish.

Here are two examples of a simple stir fry dish using the recipe:


Stir Fried Shrimp with Vegetables


•    2 tablespoon mushrooms, sliced
•    4 oz. snow peas
•    1 c. mung bean sprouts
•    ½ c. green onions
•    1 pound shrimp


Heat 2 tablespoons oil in a wok or a pan over medium high heat.  Stir fry vegetables for 2 minutes.  Remove from the pan or wok and set aside.  Heat the remaining 1 tablespoon of oil over medium high heat.   Stir fry 1 pound shrimp until it changes color into light pink.   Stir in 1 cup of the stir fry sauce (as per instruction above).  Stir and bring to a boil over medium heat for at least I minute.   Add the vegetables to the wok and stir for another 30 seconds.   Serve immediately while it is hot, over rice or egg noodles separately prepared.

The fundamental principle of preparing your stir fry sauce ahead of future stir fry cooking is very simple.   A complete set of ingredients must be included in the sauce to get the best aromatic and flavorful sauce for any stir fry recipe.  While in preparing your stir fry sauce, make sure that all the required ingredients are available and fresh.  This ensures that the sauce will provide that expected taste and aroma you desire for your stir frying.  This recipe for stir fry sauce is designed to provide a tasteful and delightful stir fry dish, even for shrimps, beef, chicken and pork.  Try them at home and please continue cooking.

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