A simple Stir Fry Recipe

Stir Fry Recipe

Stir fry recipes are found anywhere in the internet and can easily be learned every time you have the urge of trying your knife skills in your kitchen.   They are very quick to cook and do not require so many ingredients to use and is prepared simply and easily.   Stir frying became a very popular method of cooking to people who are tired on weekdays after a hard day’s work.  It is fast and one can easily eat their meal and rest early during the night.  We on the other hand recommend stir frying as the best solution to dinner or lunch cooking.  It can be very delicious as well as healthy, filled with the essential nutritional requirements for the day.  We all know that stir fries are filled with vegetables and sometime with a little protein in it but most nutritional values come from the veggies.  In this token, here is a special recipe for us to follow and try in your kitchen that promises to be delicious and extra ordinary.  This new and is filled with veggies that even your children will love.   Let us start cooking this recipe and follow the instructions well.   

PEANUT-BROCCOLI STIR-FRY:

INGREDIENTS:

• 1 (16-oz.) package firm tofu
• 2 cups uncooked brown rice
• 1/2 teaspoon salt
• 1 1/2 cups vegetable broth
• 1 tablespoon light brown sugar
• 2 tablespoons fresh lime juice
• 2 tablespoons sweet chili sauce
• 2 tablespoons creamy peanut butter
• 1 tablespoon light soy sauce
• 1 teaspoon grated fresh ginger
• 3/4 teaspoon cornstarch
• 1 tablespoon peanut or vegetable oil
• 1 teaspoon dark sesame oil
• 2 cups fresh broccoli florets
• 1 cup carrot sticks
• 2 tablespoons chopped peanuts
• Garnish: lime wedges

PROCEDURE:

• Place tofu between 2 flat plates. Weight the top with a heavy can. The sides of tofu should be bulging slightly but not cracking.  Let it stand for forty five minutes after which discard the liquid produced. Then cut the tofu into 1/2-inch cubes.
• Please cook the rice according to directions in the package but add one half teaspoon salt.
• Then prepare your marinade by combining the vegetable broth with next seven ingredients in a medium size mixing bowl.  Stir well until smooth.
• Then add the tofu to the bowl and toss to coat evenly.  Marinate it for ten minutes at room temperature.
• Then remove tofu from the marinade but reserve the marinade.
• Begin frying by heat the oils in a nonstick skillet or wok over high heat in your American stove.  Approximately one minute.
• Then add the tofu and cook and fry for four to five minutes until the tofu is browned. Then transfer the tofu to a plate and reserve.
• Then reheat the wok or skillet and add the broccoli and carrot sticks.   Stir fry the veggies for two minutes.
• Then add the reserved marinade and stir and bring to a boil.  Do not cover the pan.  Continue to cook  stirring constantly for two minutes until the sauce has thickened.   Then add back the cooked tofu and stir to combine with the veggies. 
• After a minute, serve while hot over hot steaming rice.
• You can sprinkle with chopped peanuts.
• Garnish it if you desire but this stir fry recipe will surely amaze your family and friends because of its fabulous flavor and saucy texture.   Enjoy and have fun as you continue stir frying in your kitchens. 

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

Asparagus Cashew Stir Fry Recipe

Stir Fry Recipe

Stir fry recipes has gone viral nowadays in the internet to help and teach new-bees as well as share new recipes to home cooks willing to try new experiments in their own kitchens.  It became a phenomenal method of home cooking due to its easy and fast process of food preparation.  Everyone today wants a quick meal on their table after a hard day at work.  Long cooking methods are now left on weekends, when the family has ample time to do the cooking.  For several years now, we have tried to prepare new stir fry recipes that we can share with you in general.  But actually, stir fries have originated in Asian Cuisines and are more or less Chinese in origin.  It is for this very reason that most stir fry recipes are expected to taste like Asian dishes.

The perfect stir fry recipe could [probably speak of something that is of acquired taste, traditional in its ingredients and blended with a hint of saltiness, spiciness, sweetness and a little sourness or bitterness.  The question will then be, will everyone like this dish once it is the man entrée in your table? Would your children prefer sautéed vegetables and meat dishes over fried chicken?  It would really take a while to introduce and get rave reviews of stir fries in your family.  But these dishes are filled with nutrients and are very healthy for everyone. 

Let us do a stir fry recipe that you can try at home.

ASPARAGUS CASHEW STIR-FRY:  The recipe can yield as much as six servings.  This is a meatless dish.

INGREDIENTS:

4 cups brown rice, hot steamed cooked (or white, whichever you prefer)

SAUCE:

• 3 tablespoons soy sauce
• 2 tablespoons cornstarch
• One and a half cups water or cups vegetable stock
• 1 tablespoon gingerroot, minced
• 1 teaspoon toasted sesame oil
• 1/4 teaspoon dry crushed red pepper
• 1 dash white pepper

SECOND STEP:

• 2 tablespoons safflower oil
• 1 lb fresh asparagus, woody and fibrous bits removed, tender part cut into 3" lengths (3 cups)
• 4 scallions, chopped
• 1 small sweet red pepper, chopped
• 1 clove garlic, minced
• A cup of unsalted roasted cashews or perhaps one cup of slivered almonds

GARNISH:

• mandarin orange section (optional)
• toasted sesame seeds (optional)

PROCEDURE:

• Begin by cooking the brown rice or if none use white according to package directions.
• Prepare your sauce in a small bowl by combining the soy sauce and cornstarch.  After which stir in remaining sauce ingredients and stir for consistency.  Reserve for frying.
• Begin frying by heat a wok or large heavy skillet over high temperature on your American stove.   When very hot, add the oil.  Reminder: Food won’t stick on a hot wok with cold oil. 
• Then add the asparagus, scallions, the pepper and garlic and stir fry until the vegetables are crisp-tender.
• Give the sauce a quick stir and then pour it over the vegetables and stir until it is thick and bubbling.
• Please reduce heat at this point and add cashews, then continue to stir.
• Cover the pan and simmer for one minute until cashews are heated through.
• Remove the cover and garnish with mandarin orange sections or toasted sesame seeds.
• You can serve while hot this stir fry recipe over hot steaming rice.
• Note: Three to four cups broccoli florets may be substituted for asparagus if you desire.

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

Chicken With Green Capsicum In Black Bean sauce(A Stir Fry Recipe)

Stir Fry Recipe

Stir fry recipes are best known for their efficiency and quickness in preparation, reasons why families have learned to live and cook their dinners with them.   Though quick and simple to prepare, these dishes turn out most of the time very delicious and flavorful for the entire family to savor.  Very good reviews are always warranted on every stir fry and even repeat performance is requested all the time.  That is why a family has now a collection of stir fry recipes at home which they thought have tickled their family’s taste buds well and enjoyed their meals.  

In this article, we will share with you a popular Chinese dish that is commonly requested as take-outs on Chinese Cuisines, but as an alternative, you can do this in your own kitchens.   It is easy and quick to prepare and can be very savory dish for the entire family.   Let us do the dish now.

CHICKEN WITH GREEN CAPSICUM IN BLACK BEAN SAUCE:   This is a favorite Chinese dish that is very easy to prepare in your own kitchens.  It can be prepared in fifteen minutes and cooked in twenty five minutes a total of forty minutes to prepare.   The recipe is designed to make four servings.

INGREDIENTS:

• 30 ml toasted sesame oil
• 4 cloves garlic cloves, peeled and sliced
• 105 g black bean sauce
• 6 g salt
• 340 g skinless, boneless chicken breast half - cut into cubes
• 1 cube chicken bouillon dissolved in
• 120 ml boiling water
• 1 large onion, peeled and sliced
• 1 bunch green onions, chopped
• 2 green bell pepper, diced
• 20 ml dark soy sauce
• 2 g black pepper
• 10 g cornstarch dissolved in
• 45 ml water
• 10 g chopped fresh cilantro

THE PROCEDURE:

• First, prepare all the ingredients according to the instructions in the ingredient’s list. 
• Start frying by heat a wok or a large skillet over a medium heat on your American stove.  When hot add the sesame oil, swirl to coat the pan and wait till it is hot for about thirty seconds.
• Then add the salt, garlic and black bean sauce. Cook by stirring for thirty seconds until fragrant.
• Then add the chicken slices and cook while stirring until it is no longer pink on its insides.
• On the other hand, dissolve the stock cube in a cup of boiling water and stir until dissolve. 
• Pour in the mixture to the chicken in the pan.  Cover your pan and let it simmer for about six minutes.
• Remove the cover and please add the onion, soy sauce, spring onions, the coriander, black pepper and the capsicum.  
• Continue to stir the ingredients until to fully combine with the chicken slices for about five seconds.
• Cover the pan again and cook for another eight minutes until most of the liquid has evaporated and chicken is tenderly flavored.
• Then mix the corn flour with three tablespoons of water and pour it to the wok.
• Continue to stir while the sauce thickens, but add more salt and pepper according to your taste.
• Then you can transfer it to a serving plate and good if served with hot steaming jasmine rice.
• Enjoy this stir fry recipe at home and have fun ding them in your own kitchens.  This is a better alternative for Chinese food take-outs every now and then.

You can also visit here to learn on how to cook 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.

INGREDIENTS:

• 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

Marinade:

• 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

HOW TO PREPARE:

• 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.

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.

THE INGREDIENTS:

• 1 pound of pork or beef, please do not use pork chops as they are too dry

THE PORK MARINADE:

• 1 teaspoon of soy sauce
• One to two teaspoons of oyster sauce
• One teaspoon of salt
• Pepper to taste
• ½ teaspoon of cornstarch

THE SAUCE:

• four tablespoons of chicken broth or water
• Two teaspoons of oyster sauce
• ¾ to 1 teaspoon of cornstarch

THE OTHER INGREDIENTS:

• 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 PROCEDURE:

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. 

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.

STIR FRIED TOFU, ASPARAGUS AND SHIITAKES:

INGREDIENTS:

• 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)

PROCEDURE:

• 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.