Recipe for Stir Fry

Recipe for Stir Fry

Stir fries are favorite dishes during summer when there are various vegetables around ready to be paired by meat.  Fruits can also provide that extra flavor and crisp to your stir fries especially if they are fresh and newly picked from the gardens.   In this article, we will shard with a recipe for stir fry, the ORANGE PORK STIR FRY.  It is great to come with jasmine rice.   This is also great if you have chocolate mustard for dessert.  This recipe could come out something special and different from your usual stir fries due to a new innovative combination of the sauces.   We have tried this dish and it came out great and very tasteful.  But maybe, you can add a new ingredient for the sauces as you do it the next time.   Try this out and enjoy.  Let us start cooking then.

INGREDIENTS:

• 125 grams of snap peas
• 500 grams of pork fillet thinly sliced into strips
• ¼ cup of light soy sauce
• 1/3 cup sweet sherry
• 2 tablespoons of orange juice
• 2 tablespoons of grated orange zest (1 to be added to stir frying and 1 for garnishing the dish)
• 1 teaspoon corn flour or cornstarch
• 2 tablespoons peanut oil
• 1 medium size onion, peeled and chopped
• 1 fresh red chili, chopped finely
• 1 clove of garlic, peeled and minced

THE PROCEDURE:

The Best Stir Fry Recipes by dm_51adb03bd5bcb

• Heat a wok or a skillet to medium high heat over your American stoves.  Pour in a tablespoon of peanut oil and wait till it gets hot.  Then add 1/2 of the pork strips into the wok and stir fry until they are slightly golden brown.  Remove the pork to a plate.  Please repeat procedure with the remaining ½ of the pork strips, stir fry them and once done transfer them to the same plate together with the other pork strips.  Then set aside for the final step.
• Reheat the wok and add the remaining peanut oil to the skillet.   Then gently fry the onion, the garlic and the chili, until the onion is softened.  Then you can add the snap peas fry them until they are tender.   
• Once tender enough add back the pork strips to the wok.  Toss and stir to combine them.  Then add the stir fry sauces to the wok.  (Note:  We prepared the stir fry sauce by combining the orange juice with the cornstarch and stirred until smooth and the cornstarch fully dissolved)  
• Continue to stir to combine them and toss too if you can.  After 1 minute, you can now serve them while they are hot.
• Great to go with jasmine cooked jasmine rice.

This recipe for stir fry can be simply improved in keeping with your preference in taste.  You will add additional orange juice or even use a teaspoon of ginger for additional taste and aroma.  Your power to be creative with a few experimentation most frequently result in new exciting discoveries of higher food collections.  We all know you may be ready to produce one thing higher for the family to fancy.  You can build cookery as your habit.  Please continue stir frying and maybe within the future you additionally share with us your own kitchen creations reception.  Fancy and commemorate cookery at home.    

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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.

Recipe for Stir Fry

Recipe for Stir Fry

For the love of cooking in your own kitchen, the art of stir frying became a popular solution to quick, fast and simple preparation for any weekday dinner.  Either preparing for a family of four to a small group of visitors in the house, stir frying most of the time saves time and energy for the home chef.  For this reasons alone, stir frying recipes became popular in bookstands and bookstores and now the web. 

In this article, we will share with you a simple and quick recipe for stir fry that can utilize your left over meat and vegetables in your refrigerators at the best practical way.  Our recipe is the BROCCOLI AND CHICKEN STIR FRY.  The total time for preparation is 20 minutes including; 10 minutes for ingredient preparation and 10 minutes for the actual cooking.  The original recipe can yield 3 to 4 servings depending on the size of serving you prefer.  This is very quick and easy to do in your kitchen.  So let’s get cooking.

INGREDIENTS:

• 2 tablespoons of soy sauce
• 1 tablespoon of orange juice
• 1 tablespoon of rice wine vinegar
• 1 tablespoon of light brown sugar
• ½ tablespoon of sesame oil
• ½ tablespoon of red pepper flakes, plus more if you desire to taste more heat
• ½ tablespoon cornstarch
• 1 tablespoon peanut oil plus more if you desire or require
• 1 pound skinless, boneless, chicken thighs, already cut into ½ inch pieces ready for stir frying
• 4 cloves of garlic, peeled and minced
• 2 tablespoons of fresh gingerroot, already peeled and chopped
• 4 green onions, sliced
• 2 cups broccoli florets, blanched on hot water with a teaspoon of soda (soda keeps the color green nicely on veggies)

THE PROCEDURE:

• To make the sauce for the stir fry, combine in a small bowl, whisking together the soy sauce, the orange juice, the rice wine vinegar, the light brown sugar, the sesame oil the red pepper flakes and the cornstarch.  Stir them well until they are smooth and reserve.
• To start your stir frying, heat your wok or a large skillet over medium high heat on your America stove.  Once heated, pour in 1 tablespoon of peanut oil into the wok and wait till it gets hot enough to start frying.  
• When the peanut oil starts to shimmer, add about a half of the chicken pieces into the wok and stir fry them until the chicken is fully cooked through, approximately 3 to 4 minutes per batch.  Transfer the cooked chicken to a clean plate and then repeat the process for the next batch of the chicken pieces.  Once done, set them aside for the finale.
• After the chicken is done, add 1 more tablespoon of peanut oil into the wok to coat especially the bottom of the wok.  Then once hot, you can add the ginger, the garlic and the green onions first then the red chili pepper flakes according to your taste, and saute them until they are fragrant for another 1 minute.  
• Then add the broccoli florets (already blanched) to the wok and stir fry for about 15 seconds to heat them up.  Then continue to add the chicken pieces back to the wok.  
• Stir fry them to warm them up and then pour the reserved stir fry sauce your have prepared earlier to the wok.  Stir fry them continuously until the sauce thickens and starts to bubble, maybe about 45 seconds.  
• You are done and transfer them to a clean platter and serve them over white steam cooked rice while they are hot. 

Enjoy this recipe for stir fry that is very easy to prepare at your kitchens.  Please continue to cook too.

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Beef Stir Fry

Beef Stir Fry

The beef stir fry recipes are very popular among home kitchens since almost everyone loves beef as their main protein.  Beef as a main course for dinner somehow satisfies that hungry feeling and feels that empty stomach with just the right level of fullness.  This also goes well also for beer drinkers who enjoy their stir fry while drinking their beers at home.  Let us get started then.

THE BEEF, OYSTER MUSHROOM AND BROCCOLINI STIR FRY:  This is a great and very vibrant and healthy meal prepared in just half an hour.  The original recipe can serve 4 persons, prepared and cooked in just about 35 minutes.  This dish is considered to be super simple and one can easily adapt to its procedure.

THE INGREDIENTS:

• 450 grams of Hokkein noodles
• 1 tablespoon grated fresh gingerroot
• 2 garlic cloves, peeled and crushed
• 350 grams of beef fillet steak, or tenderloin steak, cut into thin slices like strips
• 2 tablespoon olive oil or as required
• A bunch of broccolini, already cut into 3 lengths from its stalks
• 1 red capsicum, deseeded and sliced into strips
• 150 grams cut into halves of oyster mushrooms
• ¼ cup or 60 ml oyster sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon kecap manis (the Indonesian sweet soy sauce)

THE easy PROCEDURE:

• Prepare the hokkien noodles first.  Place them in a heat proof bowl and pour boiling water just enough to cover them.  Cover the bowl and set aside for about 5 minutes to give time for the hot water to separate the noodles.  Then drain the water and set the noodles aside for stir frying.
• In a bowl, combine the beef with the ginger and the garlic and the 1 ½ tablespoons of olive oil.  Coat the beef well.  
• Let us now start stir frying.  Heat a wok or a large skillet over high heat on your American stove.  Add a tablespoon of oil to the wok and swirl to coat its sides.  Once the oil is hot, maintain the heat by stir frying the beef in batches and cook them for 1 minute on each side or until they are golden brown.  Repeat this procedure in batches until fully done.  Transfer the beef to a plate and set aside.
• Add the remaining oil to the wok or the large skillet.  Then you can add the broccolini and the capsicum and stir fry them for 2 minutes.  Followed by the mushrooms and continue stir frying for another 60 seconds.    Make sure they are fully combined together.   
• Finally, it is time to add the Hokkein noodles and the beef to the wok with the oyster sauce and the soy sauce and the kecap manis sauce, and continue stir frying until done for 3 to 5 minutes more.   
• Taste test the dish and you can salt and pepper to taste.  
• Serve immediately while they are hot over steam cooked white rice. 

This beef stir fry recipe is an Indonesian recipe and is worth a try to prepare them at home.  They are easy, quick and simple to do in your kitchen.  Please continue to cook too.

You can also visit here to learn on how to cook Beef stir fry.

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.

Ingredients:

• 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

PROCEDURE:

• 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.

Ingredients:

• 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

PROCEDURE:

• 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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Recipes for Stir Fry

Recipes for Stir Fry

There are certain dishes and recipes for stir fry that never seen to go out of style.  From the famous Chicken Chow Mein to the all time favorite beef with broccoli dishes, these are the top most popular stir fry recipes on the Chinese cuisine throughout the world.   If you could remember, when you are dining in a Chinese cuisine, you try balance your dishes by putting in some chicken, some beef and maybe some pork on the table.  On top of this, you also consider putting in a Chinese soup and maybe a vegetable dish that goes as side dishes.  But the main dishes are usually popular and are undoubtedly a common favorite loved by people throughout the world for many years.  Here is a recipe of one of your favorite in a Chinese Cuisine that you may try to cook at home.

1.    CHICKEN CHOW MEIN: This dish is cook in China with noodles.  For crispy Chicken Chow Mein noodles, you can add more oil than the recipe calls for and cook the noodles longer to dry them out.  Feel free to substitute the chicken with shrimp or pork as you may wish.

INGREDIENTS: Serves four to six persons

• 1 pound mung bean sprouts
• 14 to 16 ounces or 2 pieces of large boneless, chicken breasts or thighs, skin removed

MARINADE: 

• 1 tablespoon oyster sauce
• 1 teaspoon soy sauce
• Salt and pepper to taste
• 1 small piece (less than 1 teaspoon) cornstarch

 THE SAUCE:

• ¼ cup water, but prefers low sodium chicken broth
• 1 tablespoon oyster sauce
• 1 tablespoon soy sauce
• Salt and pepper to taste
• 1 tablespoon cornstarch 
• 4 tablespoons water

OTHER INGREDIENTS:

• ½ pound dry wonton noodles
• 2 medium ribs celery
• 1 pound bok choy or broccoli
• ½ pound fresh mushrooms
• 1 red bell pepper
• ½ red onion
• 1 green onion (scallion, spring onion)
• Vegetable oil  (preferred canola oil) for frying and stir frying, adding more as required
• ¼ cup toasted sesame seeds

PROCEDURE:

• One to hours before the actual cooking, rinse the mung bean sprouts so that they have enough time to drain thoroughly.
• Begin cutting the chicken breasts into very thin strips.  Then add the marinade ingredients to coat, and add the cornstarch last.  Let the chicken marinate for about 20 to 25 minutes at room temperature. 
• While the chicken is marinating;
• Prepare the sauce:  In a small bowl, dissolve 1 tablespoon of cornstarch with the 4 tablespoon of water.  Combine the water or chicken broth on a separate bowl by adding the oyster sauce, the soy sauce, the salt and pepper and the cornstarch and add water mixture, stir to combine and set aside. 
• To soften the noodles, place them in boiling salted water, let it stay for a few seconds.  Then plunge them into cold water right after you remove them from the hot salted water to stop the heat from cooking and drain thoroughly. 
• Wash all the vegetables as needed.  Cut the celery and the bok choy into ½ inch pieces on the diagonal.  If you are substituting bok choy for broccoli, peel the broccoli stalks until no more strings come out and then slice them thinly and diagonally.  Then wipe the mushrooms clean with a clean cloth and slice into small pieces.  Cut the red bell pepper in half then remove the seeds and cut them into chunks.  Now peel the onion and chopped them into chunks. 

THE COOKING PART:

• Heat a wok or a large skillet over medium high heat.  Add 2 tablespoon vegetable oil.  When the oil is heated, you can add the noodles and fry them until golden.  Fry them in batches for best results.  Once done, remove the noodles and set aside on a clean plate.
• Heat another 2 tablespoons of oil.  Add the onion and the meat.  Let the meat sear until it browns, by stir frying them until the redness is totally gone and the meat is nearly cooked through.  After that, you can remove the cooked meat and onion and set aside.
• You have to cook the rest of the vegetables separately, except for the green onion this comes last late, and season each with a little salt while stir frying.  When cooking the bok choy or broccoli, add 1/4 cup water and cover while cooking.  All vegetables must be removed from the pan when you finished stir frying.  You can add more oil if required in stir frying.
• Give the sauce a quick stir.  The last part, pour the ingredients back into the wok mix together and then make a well at the center of the wok for the sauce to come in.  Then add the sauce stirring quickly and watch it thickens.  After which, combine all ingredients together with the sauce to coat.  Then add the green onions.  Once done, pour the cooked vegetable and sauce mixture on top of the cooked noodles.  To finish up the Chow Mein, garnish it with the toasted sesame seeds. Serve immediately while it is hot.  

Enjoy this and please continue cooking.

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Recipe for Stir Fry Sauce

Recipe for Stir Fry Sauce

We all love a good stir fry and they are a great way to use up odds and ends of meat and vegetables and even noodles.   They are a quick and easy dinner solution after a tired days work.  Simply cook some rice or throw in some noodles and it is a family pleasing meal for the night.   

We rarely start with a recipe after all these years, only a pile of odds and ends of meat and vegetables.  So it would be so practical that what we really need is just a stir fry sauce “cheat sheet” – a handy reference for the combination of sauce ingredients we might need to make different kinds of stir fry to combine with a collection of ingredients.
 
PROCEDURE FOR THE FOLLOWING STIR-FRY SAUCE INGREDIENTS:

Combine all the ingredients in the sit fry sauce list in a small bowl, stir well to combine, and then add to your favorite stir fry.

LIST OF THE DIFFERENT SAUCES:

1.    LEMON STIR FRY SAUCE-this is great with seafood stir fries, such as shrimp and scallops, but is also good with chicken.

INGREDIENTS:

• ½ cup lemon juice
• 2 teaspoon lemon zest
• ½ cup chicken broth
• ¼ cup sugar

Follow instruction given above for the procedure.

2.    LEMON STIR FRIES SAUCE II – good with seafood and chicken too.

INGREDIENTS:

• 2/3 cup chicken broth
• 1 tablespoon cornstarch
• 1 tablespoon soy sauce
• 2 to 3 tablespoons lemon juice (to taste)
• Red pepper flakes (optional)

Follow procedure at the top to combine and use.

3.    SOY SESAME STIR FRIES SAUCE – this is a good all-around Asian sauce, suitable for all types of protein.

INGREDIENTS:

• ½ cup chicken broth
• ½ cup soy sauce
• 4 teaspoon rice wine vinegar
• 4 teaspoon toasted sesame oil
• 2 teaspoon hot red pepper flakes
• 2 teaspoon sugar

Follow instructions on procedure at the top

4.    THE BASIC STIR FRY SAUCE – this is a very good all-around sauce

INGREDIENTS:

• 2/3 cup soy sauce
• ½ cup chicken broth
• 1/3 cup rice wine vinegar
• 3 ½ tablespoon sugar
• 1 tablespoon sesame oil
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger  
• 2 tablespoon cornstarch

Follow instruction on procedure to use at the top

5.    SWEET AND SOUR STIR FRY SAUCE – this is very good for chicken and pork proteins.

INGREDIENTS:

• ½ cup chicken broth
• ¼ cup soy sauce
• ¼ cup cider or rice wine vinegar
• 2 tablespoon brown sugar
• 1 teaspoon hot red pepper flakes

Just follow the procedure given above on how to use

6.    HOT AND SOUR STIR FRY SAUCE – good for beef, pork and chicken meat, even with seafood and scallops.

INGREDIENTS:

• ½ cup chicken broth
• ¼ cup red or white wine vinegar
• 2 tablespoon soy sauce
• 4 teaspoon granulated sugar
• 1 teaspoon chili paste (Sambal Oleek)

Follow instruction given above on how to use

Some of these sauces have already cornstarch added, but if they don’t, you can add some to thicken the sauce that you think is too thin.  Simply combine 1 tablespoon of cornstarch with 3 tablespoons of water and stir until cornstarch is dissolved and add them to the sauce.  For a healthier diet, use low sodium chicken broth and soy sauce to avoid an overly salty finish dish.  Enjoy these recipes for stir fry at home and please continue cooking.

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