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

 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.

Easy Stir Fry Recipe for Dinner

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.

The Easy Stir Fry with Vegetables

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.

THE ASIAN STIR FRY WITH VEGETABLES: 

THE INGREDIENTS:

• 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

THE PROCEDURE:

• 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.

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.

INGREDIENTS:

• 1 ½ pounds boneless and skinless chicken breasts
• 1 ¼ pounds green beans
• Cooking oil (vegetable oil)

THE MARINADE:

• 3 tablespoons of soy sauce
• 2 tablespoons of sherry
• 1 clove of garlic, minced  

THE SAUCE:

• 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

OPTIONAL INGREDIENTS:

• dash of sesame oil
• ½ teaspoon of fresh ginger, grated
• Crushed red pepper flakes, to taste

THE PROCEDURE:

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• 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. 

Easy Stir Fry

Easy Stir Fry

For another hot summer, we have to admit that the cold countries would really look good. The city seems to be brightened up by the sun and everything looks so much lively.  So a quick and simple food seems to be a preference to perk the day.  So, here is a simple and quick easy stir fry recipe, the BASIL BEEF STRI FRY recipe.  This is so easy and full of flavors.  Since the star of the dish is the beef, we make sure to fork out from the store quite a bit of those nice pieces of beef fillet, known to be the best cut beef for quick cooking.  Besides from this, thinly cut beef steak is a great value option.  An extra handful of basil is a must for this dish.  Though the star is the beef but basil plays a very important role to come out with the right combination of flavors for this dish.

To ask what type of basil to use, it all depends on you.  If you could get Thai basil, then it would be excellent, but if not, sweet basil anyway will produce a less pungent dish.  We like to add basil leaves at the very last minute once we remove the dish from the pan or from the heat sop that they don’t wit too much.  We tend to use a bit more garlic than what is stated in the recipe for more garlicky outcome.   We love garlic and its fragrance goes very well with beef and basil too.  The original recipe yields 2 to 3 servings.

INGREDIENTS:

• 2 tablespoons sunflower oil
• 3 garlic cloves, peeled and minced
• 1 small onion, peeled and chopped into small pieces
• 1 red bell pepper, deseeded and chopped into matchsticks
• 250 grams of beef fillet, thinly sliced
• 50 grams basil leaves

THE SAUCE:

• 1 tablespoon oyster sauce
• 2 teaspoon fish sauce
• 1 teaspoon dark soy sauce
• ½ teaspoon corn flour
• Freshly grated black pepper

THE PROCEDURE:

• Heat 1 tablespoon of the sunflower oil in a frying pan or wok over medium high heat on your American stove.  Once the oil gets hot enough, add the minced garlic and the onion and stir fry until it starts to get fragrant but not brown.  Then you can now add the red bell pepper, mix them and continue stir frying for about 2 minutes until they start to soften up.   Remove them from the pan and set aside.
• Turn the heat high and when it starts to smoke add the sunflower oil to the wok.   Stir in the beef and continue stirring and tossing them to cook for about 2 minutes, just until the beef starts to be brown and cooked through.  
• At this point, add the cooked vegetables back to the wok and toss them to mix and further stir fry them for another 1 minute more. 
• Mix all the sauce ingredients and 2 tablespoons of water.  Pour them over the beef and the vegetables in the wok.  Toss them to mix and coat the sauce.  Continue cooking them or until the sauce warms up and thickens a little.  
• Serve them immediately while they are hot.  Good to go with boiled rice or noodles.

Enjoy this easy stir fry recipe at home and please continue stir frying too.

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

On Stir Frying Vegetables

We are always trying to eat more vegetables, more greens.  A quick stir fry is one of the fastest, easiest, tastiest ways to make a last minute vegetable side dish to suit any meal.  Romaine lettuce leaves, warm and slightly wilted, tumbled in a sauce of garlic and chillies.  After that – the same recipe and method but this time with halved baby bok choy.  We could not stop eating either of these.  Here is a recipe and a stir fry technique that any of us can take into our kitchens and adapt to just about any vegetable we find in the ref.  The technique for a vegetable stir fry is the same no matter which vegetables you use.  This stir fry of romaine lettuce (and the second of baby bok choy) can just as easily be made with red peppers and mushrooms, asparagus and snow peas, or bok choy and green beans.

The Basics of stir frying vegetables starts with; don’t crowd the pan, stick to no more than four cups of chopped hard or medium hard vegetables or eight to twelve cups chopped leafy greens in a 14-inch wok in order to avoid crowding the pan. A saute pan is fine for some stir frying, but not great for greens like in this recipe; it’s simply not deep enough to hold greens the way a wok does.

Dry the vegetables.  When stir frying anything from snow peas to lettuce, it’s important that the vegetables are very dry.  Otherwise, the vegetables will steam and braise in the pan and lose their crisp texture.  Giving the vegetables a whirl in a salad spinner is the easiest solution, but you can also pat them thoroughly with kitchen towels.  All stir frying is quick, but stir fry of just vegetables goes even quicker.  Don’t walk away from the stove or pause to answer a text.  Once the oil is in the pan, a stir fry needs your full attention.  For two to three minute recipes, we think we can handle that.

1.    STIR FRIED LETTUCE  (or baby bok choy) with garlic chillies:

Stir Fry Vegetables

INGREDIENTS:

• 1 medium head of romaine lettuce, cut crosswise into 1 inch wide pieces, about 8 cups. Or  8 to 12 cups of baby bok choy, sliced in half lengthwise.

For the sauce:

• 2 tbsp dry sherry or Shao Hsing rice wine
• 1 tbsp chicken broth
• 2 teaspoon soy sauce.

For AROMATICS:

• 3 medium cloves garlic, smashed
• 1 tsp minced jalapeno chillies, with seeds (optional)
• 2 tbsp peanut or vegetable oil
• 1/2 teaspoon salt
• 1/8 teaspoon ground white pepper

HOW TO PREPARE:

• Cut up the ingredients.  It is very important that all the ingredients are cut as directed in the ingredient list.  The most important key to making a good stir fry is cutting each ingredient to a uniform size as specified above.  Cut the vegetables and set them aside in a bowl.  Cut the aromatics and set them aside as well.
• In a small bowl, combine the sherry (or rice wine), broth and soy sauce.
• Set the bowl of vegetables, aromatics, and sauce near your stove.  Also have a very small bowl of water next to the stove. 
• Heat the wok.  Turn on the stove burner, as high as it will go.  Set a 14 inch wok over the high heat burner.  To determine when the wok is hot enough, start flicking droplets of water from the small bowl into the pan after 30 seconds.  As soon as bead of water evaporates within 1 top 2 seconds of contact, the wok is heated and ready to stir fry.  Do not overheat the wok.
• Pull the wok off the heat and add 1 tbsp of oil.  Pick up the pan and carefully swirl it to coat the bottom and sides.  (If the wok smokes wildly the moment you add the oil you’ve overheated the wok.  Remove the wok from the heat and let it cool for a few minutes.  When it’s cool enough to handle carefully remove the oil with paper towels, wash the wok, and start again.)
• Add the aromatics to the wok.  Put the wok back on the heat. Add the garlic and chillies (if using), and stir fry them for 10 seconds or until fragrant.  
• Push the garlic up the sides of the wok and add the lettuce or bok choy, or whatever else you’re using.
• Sprinkle salt and pepper over top
• From this time on, the vegetables will cook for 2 to 2 ½ minutes. 
• Stir fry for I minute or until the lettuce or vegetables begin to wilt. 
• Pour the sauce mixture around and down the sides of the pan instead of directly into the center to prevent from cooling the pan and lowering the cooking temperature. Stir fry and toss to coat lettuce.  Cook for another 30 to 60 seconds and serve hot.

If your are interested, Check our other latest Vegetable Stir Fry Recipe here.

Stir Fry Recipes for the Home Manager

Common kitchen managers are the wives of the American family.  As a salute to the American Wife, the Home Manager, here are a few recipes that can ease the long hours of kitchen food preparation at home and yet provide the awesome dish the family desires. 

1.    BEEF AND PEPPER SKILLET DINNER

Stir Fry Recipe 

When you finally make it home after work, you want something hearty that can be made from ingredients on hand.  This stir fry, with its zippy sauce, is the answer.

INGREDIENTS:

• 2 onions
• 1 red pepper
• 1 green pepper
• 1 tbsp (15ml) vegetable oil
• ¾ pound (349gms) stir fry beef strips
• 2 cloves garlic, minced

SAUCE:

• 1 tbsp cornstarch
• 1 tsp paprika
• 1 tsp dried thyme
• 1 tsp Worchestershire Sauce
• ½ tsp dried rosemary
• ¼ salt
• ¼ tsp black pepper

HOW TO PREPARE:

• In a small bowl, whisk together beef stock, vinegar cornstarch, paprika, thyme, Worchestershire Sauce, rosemary, salt, pepper and cayenne, and set aside.
• Cut onions, in half lengthwise, then slice lengthwise into thin strips.  Seed and cut red and green peppers into thin strips.  Set aside.
• In a large nonstick skillet, heat half of the oil over high heat; stir fry beef and garlic for about 2 minutes or until meat is browned but still pink inside.  Transfer to plate. 
• Add the remaining oil to the skillet, cook onions and red and green peppers, stirring often, for 4 minutes or just until starting to soften.  Pour in sauce, cook, stirring, for another 2 minutes or until well coated and heated through.  Pour over beef on the plate and served while it is hot.

2.    STEAK AND HARVEST VEGETABLE FAJITAS (Serves four persons).

Stir Fry Vegetables

INGREDIENTS:

• 1 tbsp vegetable oil
• 12 oz (340 gms) beef stir fry strips
• 1 onion sliced
• 2 carrots, halved lengthwise and sliced
• 1 sweet red pepper, sliced
• 1 zucchini halved lengthwise and sliced.
• 3 cloves garlic, minced
• 2 tsp (10ml) chili powder
• ½ tsp (2 ml) salt
• ¼ tsp (1 ml) ground cumin
• ½ cup (125ml) salsa
• 2 tbsp (30 ml) lime juice
• 1 dash hot pepper sauce
• 8 large flour tortillas

HOW TO PREPARE:

• In a nonstick skillet, heat oil over medium heat, stir fry beef, in batches, for 2 to 3 minutes or until browned but still pink inside.  Transfer to plate.
• Add onion and carrots to the skillet, cook, stirring occasionally, for 5 minutes or until onion is softened.  Add red pepper, zucchini, garlic, chili powder, salt and cumin, cook for 3 minutes or until tender crisp.
• Add salsa, lime juice and hot pepper sauce.  Return beef and any accumulated juices to pan, cook for 1 minutes or until hot. 
• Meanwhile, stack tortillas and wrap in foil; bake in 350 degrees F (180 degrees C) oven for 8 to 10 minutes, or until warmed. Wrap beef mixture in tortillas, serve hot.
• Enjoy your special meals this season.  Life is good after all.

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