Friday, July 12, 2013

Best Stir Fry Recipe

Best Stir Fry Recipe
Best Stir Fry Recipe
Sauteing is the world’s most popular way of cooking a dish at home.  Its popularity has resulted in the breeding of thousands of wonderful and flavorful dishes, some knock-out dishes made out of creativity and innovative trials to successfully and perfectly present the stir fry of the house.  The best stir fry recipes are now shared in the web and one can easily browse and learn how they did it.  One thing is certain in every stir fry recipe, it is easy, quick and fast to prepare.  These stir fry recipes even encourage kids and the young ones to eat their veggies, since stir fries usually come full of them.  So turn up the heat. And whip out your wok.  It is time to stir things up in the kitchen with come delicious best stir fries.

1.    CHICKEN MEATBALL NOODLE STIR FRY: Serves 4 and prepare in less than 30 minutes.

  • 500 grams thin hokkien noodles
  • 625 grams minced chicken
  • 2 green onions, sliced thinly
  • A cup of coarsely chopped fresh coriander
  • 2 fresh long red chilles, sliced thinly
  • ½ cup (35 grams) stale breadcrumbs
  • 1 tablespoon vegetable oil
  • 1 bunch gai lan, chopped coarsely
  • ¼ cup (60 ml) oyster sauce
  • 2 tablespoon sweet chili sauce
  • ½ cup coarsely chopped fresh mint
  • Place the noodles in a large heatproof bowl filled with boiling water, separate the noodles slowly with a fork and then drain and set aside.
  • Combine the coarse chicken, the onions, the half of the coriander, the half of the chili and the breadcrumbs in a medium size bowl.  Season it with salt and pepper to taste.  You can now start rolling the mixture into balls, according to your preferred sizes.  
  • Heat you wok of a large skillet and add oil.  Stir fry the meat balls in batches until cooked through or brown.  Remove them from the pan and then add the gai lan to the wok and stir fry them for 2 minutes until they are tender. 
  • Return the meat balls when they are ready to the wok with the noodles and the remaining sauces.  Stir fry until the noodles are heated through again.  Sprinkle with the mint and the remaining coriander and the chili.  Serve immediately while hot.
2.    NASIL AND CASHEW STIR FRY:  Serves 4 and cooks in less than 30 minutes.  This is an Asian dish.

  • 2 tablespoon peanut oil
  • 2/3 cup cashews, raw and unsalted
  • 500 grams chicken breast, thinly sliced
  • A single stalk of lemongrass, the white stem, chopped finely
  • A thumb size ginger, peeled and julienne
  • 2 garlic cloves, finely chopped
  • 2 birdseye chilles, finely chopped
  • 2 tablespoons fish sauce
  • 1 tablespoon light soy sauce
  • 2 teaspoons sugar
  • 2 cups, basil, leaves picked
  • Steamed white rice, ready to serve
  • Heat the oil in a wok or a large skillet on high heat.  Stir fry cashews for a minute, until golden brown.  Remove with a slotted spoon and set aside.
  • Stir fry the chicken in 2 batches for 2 to 3 minutes, until golden and almost cooked through.
  • Return all the chicken to the wok with the cashew nuts, ginger, garlic and the chili.  Stir fry for about 1 to 2 minutes until they are fragrant.  Add the combined fish sauce, light soy sauce, and the sugar.  Simmer for 1 minute more. 
  • Remove from the heat and toss in the basil leaves to the wok.  Serve while it is hot with the cooked rice.
Enjoy this best stir fry recipes at home and please continue cooking.

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