Thursday, August 29, 2013

The Easy Stir Fry with Vegetables

Easy Stir Fry
Easy Stir Fry
Here is a quick and easy stir fry recipe that you can always generate out of your home kitchen.  This recipe is so simple that you can serve four persons in just twenty minutes.  Your preparation time is only ten minutes and the actual cooking time is also ten minutes.  This is Asian inspired and uses Asian sauces to add flavor and aroma to your dish.   Like other stir fries, this recipe is a blend of saltiness, sweetness and bitterness.  But if you desire to add some heat or spice this dish a little bit, add some red pepper flakes and you are on. Stir fries are simple and quick solutions for dinner at home.  It is a better option for pizza nights and take-outs if you are too tired to bake or deep fry chicken.  Enjoy them.


  • One cup of chicken broth or vegetable broth
  • One tablespoon of soy sauce
  • One tablespoon of brown sugar
  • Two teaspoons of cornstarch
  • One half teaspoon of salt
  • Two teaspoons of vegetable oil
  • Two teaspoons of Asian sesame oil
  • Two chicken breasts, deboned and skinned, cut into one inch pieces, or as an alternative, one package of 16 oz firm tofu, drained and cut into one inch pieces.
  • One large carrot, peeled and thinly sliced
  • One red bell pepper, seeded and cut into one inch pieces
  • Three green onions, thinly sliced
  • Two garlic cloves, finely chopped
  • One tablespoon of peeled and minced fresh ginger
  • Eight ounces of mushrooms, trimmed and thinly sliced

  • Through all the time we have been cooking stir fries, we can notice that there are only three major components in a stir fried dish.  The meat, the vegetables and then the sauce.  If these components are present then we are on our way to cooking a perfect stir fry dish.
  • To start with, combine soy sauce, the broth and the brown sugar and salt in a small mixing bowl or a two cup measuring cup, and stir till they are smooth.  Add the cornstarch and continue stirring until there are no lumps left.  Blend them well together.  Set aside for frying.  This is your sauce.
  • To start stir frying, heat wok or a large skillet over high heat on your American stove.  Then add the vegetable oil to the pan.
  • When oil is hot, add the garlic to the pan and stir fry to cook. Add the sesame oil and lower the heat to medium high heat. 
  • Then add the chicken or tofu strips and cook stirring frequently until heated through and lightly browned for about four minutes.   Transfer the chicken or tofu strips to a bowl and set aside.
  • Reheat the wok or skillet and add more oil.  Then add the vegetables like the carrots, the red bell pepper, the green onions the garlic and the ginger to the skillet, then stir fry till the vegetables are tender crisp, for about three minutes. 
  • Then add the mushrooms, and fry them for another three minutes.  Add the broth mixture and the chicken or tofu strips to the pan and stir fry and toss until the sauce thickens slightly and simmers for about three minutes.  
  • Serve hot with steamed rice.  Enjoy this easy stir fry recipe in your home kitchens and please continue cooking.
You can also visit here to learn on how to cook Easy Stir Fry.

Tuesday, August 27, 2013

Recipe for Stir Fry

Preparing a voluptuous meal would be a very hectic and wearisome job in the kitchen, but there are other techniques in simple cooking that could answer to a fast and delicious meal at home.  Here is a recipe for stir fry that might answer to your quest for a quick and simple meal, however tasteful and delightful in your table. The VEGETABLE AND CHICKEN STIR FRY RECIPE is a favorite alternative to Chicken Enchilada Casserole, the Grilled Paprika Chicken Dinner or the Savory Baked Chicken and potato Dinner. 
Stir frying is a great cooking technique when you have to prepare for dinner during mid-weeks when days are filled with agonizing chores and varied transactions in the office.  Most people are already burnt out in the evening and are too lazy to cook a long dinner.  But stir fries are the best alternatives to a pizza night and or take-outs.  They can easily generate the kind of meal that the family would savor in just a few minutes. 

With this recipe, let us begin cooking.  This recipe can be prepared in 5 minutes and cooked in 14 minutes. 

  • Two tablespoons of vegetable oil
  • One pound of skinless, boneless chicken breasts cut into halves.  (Thighs will also do but cut them into 1 inch pieces)
  • Three cups of assorted vegetables, (bell peppers, broccoli florets, shredded carrots), cut up and ready for frying.  If you are using fresh vegetables, rinse the veggies before cutting and slicing them into desired sizes.  Try to cut them all in the same sizes for fast cooking purposes.  The amount of assortment of veggies will depend on your preference. 
  • One garlic clove, finely chopped
  • One cup of stir fry sauce.  There is a ready to use stir fry sauce in supermarkets.  But if you prefer to use your own concoctions, the better. This means, you are a stage three home cooker now.  (Basic stir fry sauces include, soy sauce, sesame seeds, sesame oil, chili sauce, cornstarch, and chicken broth) Shake the stir fry sauce before using.

  • To start cooking, heat a wok, or a large skillet over your American stove at medium high heat.  Add the vegetable oil and swirl the pan to coat.  When hot, add the vegetables and the garlic and stir fry to mix and combine for approximately two minutes.  Toss them if you can and cook till they are tender-crisp.
  • Remove the veggies from the skillet to rest and wait.
  • Heat the remaining one tablespoon of vegetable oil in the skillet.  Then you can add the chicken strips and stir fry them for about three minutes.  Make sure they are no longer pink in the center.
  • Once cooked through, add the vegetables back to the skillet and stir to combine them.
  • Make room at the center of the wok for your sauce and then pour your sauce to the skillet.  Stir the sauce, and slowly combine the other ingredients to the sauce to coat them.  Cook for another two minutes more.
  • Serve immediately while it is hot.  Very nice if it goes with steam cooked rice.
  • This Recipe for stir fry is simple and fast.  Enjoy them and continue cooking. 
You can also visit here to learn on how to cook Recipe for Stir Fry.

Wednesday, August 21, 2013

Shrimp Stir Fry

Shrimp Stir Fry
Shrimp Stir Fry
Shrimp stir fry is a common favorite dish on top of the list in Chinese Cuisines and Asian restaurants.  Its highlights are large deveined prawns with plenty of veggies and coated with that savory sauce with heat enough to make you want for more.  So juicy and flavorful, stir fried shrimps can make you want for more whenever it is serve in Asian restaurants.  However, we will share in this article a recipe that is close to Asian cooking in restaurants.  This juicy and spicy prawn recipe is traditional in our family and maybe you can make this a fanciful dish in your kitchen.  Let’s begin cooking then. 


  • two tablespoons of flavored oil, like sunflower or any vegetable oil
  • 20 pieces of large prawns, shelled and deveined, tails in tack
  • Two tablespoons of red curry paste
  • One large onion, cut into thin wedges
  • 400 grams asparagus, trimmed and cut into 4 cm lengths on the diagonal
  • One red capsicum, cored, deseeded and cut into thin strips
  • 200 ml coconut milk
  • Two tablespoons lime juice
  • One tablespoon fish sauce
  • One teaspoon sugar
  • Coriander leaves to garnish
  • Steamed rice for serving
  • Heat a large wok or a skillet in your American stove over high heat.  Add one tablespoon of oil in the wok.  Then add the prawns and fry them for two minutes until they tu4rn pink and are just cooked enough.  Remove and set aside.
  • Return the wok and reheat in high heat.  Add coconut milk, the lime juice, the fish sauce and the sugar.  Stir to combine until they are smooth.  Return the prawns to the wok and cook them for another minute till they are heated through.  Lower the heat and let it simmer for one minute more. 
  • Remove to a serving platter and scatter the coriander leaves as a garnish.
  • Serve hot with steamed rice. 

  • 30 pieces of prawns, deveined and shelled
  • One tablespoon of fresh ginger garlic paste
  • ½ teaspoon of turmeric powder
  • ½ teaspoon of chili powder
  • ½ teaspoon of mustard seeds
  • Crushed seeds from 2 cardamom pods
  • ¼ cup Coconut milk
  • ½ teaspoon pepper powder
  • Two tablespoon chopped cilantro
  • Salt to taste

  • Clean and rinse the prawns under cold running water, then drain and pat dry.  If you are using frozen prawns, you have to thaw first then rinse and drain water and pat dry too.  Leave the tails on.
  • Mix the ginger garlic paste with the chili powder, the turmeric powder and the crushed cardamom seeds and salt in a mixing bowl.  Marinate the prawns with this mixture for at least 15 minutes.
  • Heat a wok over high heat on your American stove.  Add oil.  Then once the oil is hot, add the prawns and stir fry for a few minutes at medium heat only. 
  • Then pour in the coconut milk and saute for 2 to 3 minutes until the prawns are cooked through.  Then you can season it with salt and pepper powder according to your taste. 
  • Garnish with the chopped cilantro. 
  • Serve hot with steamed rice.
  • Enjoy these shrimp stir fry recipes at home.  They are almost the same recipe served in Oriental Cuisines.
You can also visit here to learn on how to cook Shrimp Stir Fry.

Wednesday, August 14, 2013

Stir Fry Recipe

Stir Fry Recipe
Stir Fry Recipe
Stir fry recipes are best loved by families throughout the world due to its simple method of mixing vegetables and meat flavored by that extra sauce that fills the air with fragrant aromatic combinations of herbs and special sauces.   Easy and quick to prepare, it only not save fuel in cooking but also shortens the cooking time saving that precious moments of preparing lengthily food for a family midweek supper.  Now a favorite meal of any family in the world, fry recipes are frequently sought after in the web to try and cook something new for the family given a only enough time to prepare them.
Oriental in origin, stir frying is mostly cook in high heat at large skillets or a wok.  This provides efficiency in searing the meat and vegetables at a short period.  Stirring and tossing the ingredients while being cooked is a means of preserving the taste of meat and vegetables while begin enhanced by oriental sauces like soy sauce, oyster sauce, fish sauce, hoisin sauce, chili oil sauce, black bean sauce, and more.  These ingredients add that extra flavor blending with meat and vegetables to produce or replicate that Chinese take-out dishes in Chinese Cuisines.   You can easily make your own concoctions with these ingredients and craft your own dish using your favorite vegetables to combine with the meat of your preference.   Let us start cooking and discover the art of stir frying.

1.    BLACK PEPPER BEEF AND A VARIETY OF VEGETABLE: Preparation time is 10 minutes plus 20 minutes marinating time. Cooking time is actually 5 minutes only.

  • 250g beef sirloin, fat removed and meat cut into 5mm slices
  • 1 tablespoon corn flour
  • 2 tablespoon groundnut oil or vegetable oil
  • 2.5 cm piece of root ginger, peeled and grated
  • 300 grams mix sliced mange tout, broccoli, sugar snap peas, baby pak choi, red cabbage, ribbons of carrot (made using a carrot peeler) and baby spring onions
  • A teaspoon of light soy sauce or to taste
  • one tablespoon of dark soy sauce
  • one tablespoon of light soy sauce
  • one tablespoon of Shaosing Rice Wine or dry sherry
  • two pinches of ground black pepper

  • Mix together the ingredients for the marinade in a large bowl, then add the beef and stir to coat.  Cover the bowl with cling film and set aside for 20 minutes to marinade, then remove from the marinade (retaining this) and dust with corn flour.
  • Heat a wok over high heat, and when it starts to smoke, add half of the groundnut oil or vegetable oil.  Add the ginger and stir fry for a second or so, then add the vegetable mix and toss and stir together in the wok.  Add a drop of water to create a little steam in cooking the vegetables.  Cook for one minute then transfer to a plate to wait.
  • Place the wok back over the heat and add the remaining groundnut oil or vegetable oil, followed by the beef.  Let the meat settle for a few seconds to sear nicely then stir for 1 to 2 minutes.  Then return the stir fried vegetables to the wok to toss and stir together with the beef. Season further to taste, with light soy sauce, then transfer to a serving plate and serve immediately while hot.
  • Enjoy this stir fry recipe at home and continue cooking too.
You can also visit here to learn on how to cook Stir Fry Recipe.

Friday, August 9, 2013

Shrimp Stir Fry

Shrimp Stir Fry
Shrimp Stir Fry
Shrimp stir fries are most loved dishes serve at dinner which is simple and fast to prepare.  For some, traditional shrimp stir fry recipes become part of their weekly reception at home.   Frequently prepared the family gathers to the dinner for that special shrimp recipe every week not wanting to miss that special meal.  How did this come to be? You could start by fancying these special shrimp recipes we are sharing on this article.  We have tried this at home and the family loves them to the point of requesting it every week all year round.

Here are the recipes that you can try at home which are simple and quick to prepare but delicious and fabulously filling for hungry people.

1.    THE SPICY GARLIC AND PEPPER SHRIMP: This is a spicy Thai shrimp.  But chicken, pork and beef, and calamari and scallops or just tofu alone can easily be substituted for the shrimp in case of unavailability.  This will make a wonderful supper for everyone in the house.  

  • 2 ½ tablespoons of vegetable oil
  • ¼ cup of water
  • 1 cup of shredded cabbage
  • 1 tablespoon of minced garlic
  • 8 large fresh shrimp, already peeled and deveined
  • 2 teaspoons of red pepper flakes, already crushed
  • Two tablespoons of onions, sliced or diced
  • Two tablespoons of cilantro, fresh and chopped
  • One tablespoon of soy sauce

  • Heat a skillet or a wok over high heat on your American stove.  Add 1 tablespoon of vegetable oil. 
  • Add the cabbage and 1 tablespoon of water to the wok and stir for about 30 seconds to mix them.  Then remove the cabbage and place on a serving platter.  This serves as your lower layer of the dish.
  • Reheat your wok and add the remaining 1 ½ tablespoons of oil in the wok at high heat. 
  • Then you can add the garlic first then the shrimps in the wok and stir them till the garlic is lightly browned and the shrimps have turn to pink in color. 
  • Then you can add the pepper flakes, the onions, the cilantro and the soy sauce with the remaining water in the wok.  Stir fry them for another 10 seconds. 
  • Slowly pour the hot stir fry onto the cabbage and serve immediately while hot.
  • This is best to enjoy with steam cooked rice. 

2.    KOREAN SAEWOO BOKKEUMBAP: (Korean Fried Rice) you can enjoy this fried rice with Kimchi (bottled preserves) and other Korean side dishes.

  • 2 tablespoons olive oil
  • 1 carrot already peeled and sliced into dice
  • ½ green bell pepper, already seeded and diced
  • Two cups of shrimps, already deveined and peeled
  • ½ onion, diced
  • ½ can (15.25 ounces) whole kernel corn, drained of syrup
  • 2 cloves of garlic, thinly sliced
  • One tablespoon of olive oil again
  • Two eggs beaten
  • Four cups of cooked rice, cooled or a little more if desired
  • Two tablespoons oyster sauce, or even more as desired
  • Two tablespoons of soy sauce
  • One tablespoon of butter
  • ½ teaspoon of salt
  • Additional ½ teaspoon of butter or more as case maybe
  • Additional; four eggs, divided (but optional to some)
  • Heat two tablespoons of olive oil in a large wok at medium heat. Then add and cook the carrots and the green bell peppers till they are slightly softened perhaps for 5 minutes.  Add the shrimps, the onions, the corn, and the garlic to the pan and continue cooking for another 5 minutes until the shrimps have turned pink and no longer translucent.  Remove any liquid that may transpire and turn the heat to low to simmer. On a separate skillet, heat 1 tablespoon of olive oil over medium heat, and pour two beaten eggs into the hot oil and scramble the eggs till firm and no longer runny, about 2 to 3 minutes.  Mix the scrambled eggs lightly into the shrimps and vegetables.
  • Stir the rice, the oyster sauce and the soy sauce and the one tablespoon of butter and salt into the shrimps, tossing until the rice is thoroughly combined with the shrimps and vegetables and coated with the sauce. 
  • Heat another 1 tablespoon of butter in a small nonstick skillet over medium heat until butter stops foaming and break one of the four remaining eggs into the hot butter.  Let the egg cook until the bottom is slightly browned but yolk is runny and the top of the white is already slightly firm for about 2 minutes.  Set the egg aside.  Repeat the procedure with the remaining 3 eggs.
  • Serve the shrimp stir fry topped with the fried eggs.  For a nice presentation, fill a bowl with ¼ of the fried rice, then lightly press the rice to compact and turn the bowl upside down on a plate to release the rice in a dome shape, then you can top it with a the fried egg.  Repeat procedure with the remaining rice and eggs making four servings.
Enjoy these shrimp stir fry recipes at home and please continue cooking. 

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

Tuesday, August 6, 2013

Stir Fry Recipe

Stir Fry Recipe
Stir Fry Recipe
Stir fry recipes are simple guides for you to start cooking a quick and fast meal for the family.  As you continue to cook, this method will slowly teach you how to create your own combination of vegetables and protein to come out with that extra flavorful meal for the family.  Simple and fast, stir frying can save you time and fuel to deliver that important dinner meal for the entire family after that long day work in the office.

Chop suey as we all know is an American-Chinese creation and not an authentic Chinese dish.  But this was inspired by the stir fried vegetables of Chinese farmers how used to eat veggies after a long days work on their fields.  The traditional pork chop suey was primarily a vegetable dish and meat is only added to provide extra flavor.  So we will share in this article the recipe for pork chop suey that perhaps can perk your dinner tables.

  • 1 pound of pork or beef, please do not use pork chops as they are too dry
  • 1 teaspoon of soy sauce
  • One to two teaspoons of oyster sauce
  • One teaspoon of salt
  • Pepper to taste
  • ½ teaspoon of cornstarch
  • four tablespoons of chicken broth or water
  • Two teaspoons of oyster sauce
  • ¾ to 1 teaspoon of cornstarch
  • two small bunches of bok choy (can be substituted with broccoli if desired)
  • ½ cup of bamboo shoots, rinsed clean
  • ½ pound fresh mushrooms, washed and patted dry with a paper towel
  • ½ cup water chestnuts (fresh if possible)
  • One large green pepper
  • Two stalks of celery
  • One onion
  • ½ pound snow peas (optional)
  • Oil for stir frying

The Best Stir Fry Recipes by dm_51adb03bd5bcb
  • Cut the pork in thin strips and then add the seasonings for the pork, but the cornstarch last.  Marinate them for 5 to 10 minutes. 
  • While the pork is marinating, you can prepare the vegetables and the stir fry sauce.  For the sauce; combine and stir together the sauce ingredients in a small mixing bowl and set aside for stir frying.
  • And for the veggies, start by cutting the bamboo shoots into thin strips.  Then you can slice the mushrooms and the water chestnuts next.  Then start cutting the green pepper in half, and remove the seeds and then slice them diagonally.  And for the bok choy, separate each stalk and leaves.  Then cut the stalk diagonally and then cut the leaves across.  After this, begin cutting the celery diagonally too.  Then slice the onion in half and peel the skin off and then slice them thinly.    Place the veggies in a large tray, being careful to keep each type separated from each other.  Include the bok choy and leaves too. 
  • Now we can start stir frying.  Heat your wok or a large skillet over medium high heat on you American stove.  Add oil and when oil is hot, add the pork.  Stir fry the pork until the redness is gone and remove and set aside.
  • Reheat your wok and add more oil.  When oil is hot,. Stir fry each of the veggies.  The order does not matter though, but you can stir fry the onions and celery together and the green pepper and snow peas together.  In cooking the bok choy, add the stalks first before the leaves.  The add salt to taste as desired while stir frying each veggies.  Also add water while cooking the bok choy and cover the wok, because it doesn’t contain much moisture. 
  • Lastly, add the pork together with the veggies and make a well in the center for the sauce to be combined.  Gradually add the sauce stirring to thicken.  Once it begins to boil, remove the choy suey from the stove and serve hot.
Enjoy this stir fry recipe at home and continue stir frying.

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

Friday, August 2, 2013

Easy Stir Fry

Easy Stir Fry
Easy Stir Fry
This article will share with you an easy stir fry method of combining chicken and green beans.  This is a jump off from an ancient Chinese recipe for modern Americans, describe as a light, simple and delicious stir fry that is made simple to prepare.  It can be loved by adults and kids alike providing everyone with a yummy balanced meal in a single bowl.
In real Chinese cooking, you don’t really combine a lot of vegetables with meat in a single dish like this one.  But in this one, we make cooking fun and simple as possible.  Traditional Chinese dishes actually require time for preparation like chopping up the veggies and slicing the meat according to their desired presentation.  In this recipe, the chicken is diced but the green beans are cooked whole, so it is a snap preparation method.  Stir frying these ingredients in a single skillet also makes the clean up easy and fast.

  • 1 ½ pounds boneless and skinless chicken breasts
  • 1 ¼ pounds green beans
  • Cooking oil (vegetable oil)
  • 3 tablespoons of soy sauce
  • 2 tablespoons of sherry
  • 1 clove of garlic, minced  
  • 2 tablespoons of brown sugar
  • 1 tablespoons of cornstarch
  • 1 tablespoons of apple cider vinegar (white vinegar or rice vinegar will also do fine)
  • 3 tablespoons of soy sauce (Kikkoman is always best)
  • 1 tablespoon sherry
  • 1 clove of garlic, minced
  • dash of sesame oil
  • ½ teaspoon of fresh ginger, grated
  • Crushed red pepper flakes, to taste

Watch The Best Stir Fry Recipes in Educational & How-To | View More Free Videos Online at
  • If you are using frozen chicken breasts, set them in a bowl of cold water to defrost them. 
  • Take the end off of the green beans and wash them thoroughly. Do not cut or sliced them.  
  • Meanwhile, prepare your rice by r4insing the rice in several changes of water until the water is mostly clear enough.  Add fresh water for the cooking and set the bowl to your rice cooker and push on to cook the rice automatically.  The rice cooker will shut down the heat once it boils and lowers heat to keep warm till the liquid evaporates. 
  • Then you can slice and dice the chicken breasts into bite-size pieces (this is approximately ½ inch cubes).  Place diced chicken in a bowl, and add the marinade ingredients to the bowl, the soy sauce, the sherry the garlic, (chopped or pressed through garlic press).  Stir well to coat and combine with the chicken.  Refrigerate the chicken.
  • You can now prepare the sauce; (You can actually double the stir fry sauce if you desire for a saucier dish).  Add the brown sugar, the vinegar, the soy sauce, the sherry and the garlic (chopped) in a small bowl.  You may add fresh gingerroot if you desire (thumb size peeled and sliced into matchsticks).   Add the cornstarch and stir well, until cornstarch is totally dissolved without lumps.  Result is a milky brown color. 
  • In a large skillet or wok, heat oil over high heat.  Add the green beans and use tongs to turn them over while cooking so that they do not burn.  
  • If the beans are too thick, add two tablespoons of water to the pan and cover the skillet for a couple of minutes to steam cook the beans to desired tenderness.  Do not overcook the beans. Remove the beans from the pan and set aside. 
  • Reheat the pan and add 2 tablespoons of oil.  Add the chicken and stir to separate the pieces. 
  • When chicken is cooked, (turning pink in color), add the prepared stir fry sauce and stir to combine.  The sauce will change its color from milky light brown to glossy dark brown when cooked. 
  • Then finally add the string beans back and toss and stir to combine.  Add a dash of sesame oil if desired.
  • Remove the chicken and string beans to a serving plate, serve over cooked rice. 
  • Enjoy this easy stir fry at home and please continue cooking.
  You can also visit here to learn on how to cook Easy Stir Fry