Thursday, 26 December 2013

Recipes for Stir Fry That Are Chinese Inspired

Everyone loves a Chinese stir-fry and we all know that every once in awhile, we crave for Chinese take-outs.  Stir fries are easy, full of creativity and high-heat cooking with only very little oil, and can be duplicated in your kitchens.  Here are two very easy recipes for stir fry that are Chinese inspired for you to learn at home.  Have fun during these holidays. 


This is one way of enjoying Chinese food at home without takeouts.  This homemade lo Mein is easy to prepare and really tastes terrific.  Serves four and preparation time is only thirty minutes.

  • 12 ounces chicken breasts or thighs, please debone and remove skins
  • 2 tablespoons  soy sauce
  • 2 tablespoons dry sherry
  • 2 teaspoons Cornstarch
  • 8 ounces  linguine
  • 1 tablespoon cooking oil
  • 1 tablespoon toasted sesame oil
  • 8 ounces fresh mushrooms, sliced (3 cups)
  • 1 medium red or green sweet pepper, cut into 2-inch strips (1 cup)
  • 4 green onions, cut into 2-inch pieces
  • 6 ounces fresh pea pods, strings removed (1-1/2 cups)
  • 1/2 cup water
  • 1/4 teaspoon bouillon granules, pls. choose the chicken flavor
  • Please cut the chicken into bite size pieces.  Using a small mixing bowl, mix together the soy sauce, the dry sherry and cornstarch.
  • Then add the chicken cuts. Mix with hands to coat the sauce. Cover and marinade in refrigerator for 30 minutes.
  • Meanwhile, cook linguine separately according to package directions, omitting oil and salt. Drain well and reserve.
  • Begin frying by adding cooking oil and sesame oil to a wok or 12-inch skillet and heat over medium-high flame on your American stove.  You can add more oil if necessary during cooking. 
  • Then add mushrooms, red or green sweet peppers and green onions to the wok and stir fry for two minutes.  Then add the pea pods and stir fry for about one minute more until vegetables are crisp-tender.
  • Please transfer vegetables to a plate and reserve.
  • Then drain the chicken of its marinade and reserve the liquid.
  • Stir fry the chicken cuts for two to three minutes until it is no longer pink.  Combine the water, bouillon granules and the reserved marinade then add to the wok.  Cook and stir until the sauce thickens and bubbly.
  • Then add the drained linguine and the cooked vegetables.  Stir to coat the ingredients together.  Cook and fry for about one minute more until verything is heated through.
  • Serve while with hot steaming rice if you wish. 

All you need is a pot of rice to bring this Szechwan Shrimp recipe to life. Add a few snow peas on each plate. This dish is really healthy too. Enjoy the meal. This can be ready in thirty minutes.

  • 1 pound shrimp, frozen or fresh, deveined and shells removed
  • 2 tablespoons water
  • 2 tablespoons ketchup
  • 1 tablespoon soy sauce
  • 1 tablespoon rice wine or dry sherry
  • 2 teaspoons cornstarch
  • 1 teaspoon honey
  • 1/2 teaspoon crushed red pepper
  • 1 teaspoon fresh ginger, grated or 1/4 teaspoon ground ginger
  • 1 tablespoon vegetable or peanut oil
  • 1/2 cup sliced green onions
  • 4 cloves garlic, minced
  • 2 cups hot cooked rice
  • If shrimps are frozen, thaw them first. Then peel the shells off and devein the shrimps.  Cut in half lengthwise. Then rinse and pat dry using paper towels and reserve.
  • Prepare the sauce.  On a small mixing bowl stir together the water, catsup, the soy sauce, the rice wine or dry sherry, the cornstarch and the honey and lastly the ground ginger and crushed red pepper.  Reserve for frying..
  • Begin frying by pouring peanut oil into a large skillet or wok on medium high heat on your American stove. 
  • Then add the green onions, the garlic and fresh grated ginger and stir fry for thirty seconds until fragrant.
  • Then add the shrimps.  Stir fry for two to three minutes until the shrimp turn opaque in color.  Then push to sides of skillet and stir in the sauce in the center.  Cook and stir until sauce thickens and bubbly for two minutes more.  Then combine the sauce and shrimps together.
  • Serve immediately these recipes for stir fry and great if you pair it with steamed rice.
 You can also visit here to learn on how to cook Stir Fry Recipe.

Wednesday, 18 December 2013

The Famous Stir Fried Chicken

Stir fried chicken is one of the most famous and sumptuous delights everyone loves to enjoy.  Recipes for stir fried chicken recipes are very common everywhere especially in the internet.  Aside from being cost-friendly, they are very simple to follow.  Chicken is versatile that it can be prepared in a variety of different styles.

To prepare a stir fried chicken recipe, the chicken is typically cut into small bite pieces which are then marinated with chicken broth or stock, blended with sherry, soy sauce, chili sauce and a thickener which is cornstarch.  The cornstarch is commonly used in marinades to allow the marinade to stick to the meat and retain its rich flavors.  Sufficient time is allowed to let the chicken absorb the marinade even at room temperature before it is thrown into the pan for stir frying.  Usually, this takes around fifteen to thirty minutes, depending on the volume of the chicken pieces.   

To add more flavors to the chicken when sautéed, the onions, garlic and ginger aromatics are heated in a wok or a large skillet on vegetable oil to produce the fragrance that distinctively provide added aroma to the chicken when fried.  As the chicken pieces are stir fried, the cook must observed the changing color of the chicken.  When the color changes from pink to light brown, we can add the sweet onions, peas, Chinese cabbage, and bell peppers plus the chicken broth stir to cook further the dish.   A homemade sauce mixture consisting of sugar, soy sauce, cornstarch and chicken broth can finally be added to the stir fried chicken to complete the dish when it is almost done with the vegetables.  We just wait for the sauce to bubble and thicken, and we are ready serve the dish.  Here is a simple chicken stir fried recipe that you can use for this holiday season. 


What you need to have:
  • Two teaspoon vegetable oil, or more if needed
  • One pound chicken breasts, please debone and remove the skin then cut them into strips
  • Three cups stir fry vegetables, thawed (you can find this in supermarkets)
  • One fourth cup Kraft Asian toasted sesame dressing (found in supermarkets)
  • Two tablespoon soy sauce
  • One tablespoon honey
  • One fourth cup  chopped peanuts, we prefer to use Planters Cocktail Peanuts
  • Four cups hot cooked instant white rice, please cook them separately according to package instruction.
How to make it:

The Best Stir Fry Recipes by dm_51adb03bd5bcb

  • Start by preparing all the ingredients according to the ingredients listing above.  Remember that when you start frying, there is little time for you to prepare them.
  • When ready to fry, heat your wok or large skillet over high heat on your American stove.  Add the vegetable oil.  Then add the chicken strips and cook and stir until no longer pink for about seven minutes. 
  • Then begin to add the thawed vegetables and stir until the starts to wilt and soften for about two minutes.  Then pour in the Kraft dressing, the soy sauce and the honey.  Mix the ingredients well making sure the chicken and vegetables are fully coated by the sauce.  Then continue cooking for another two minutes until everything has heated through.
  • Sprinkle with the chopped peanuts.
  • Serve immediately while it is hot over the hot steaming rice. You can add zest of orange to this famous stir fried chicken as alternative.  
You can also visit here to learn on how to cook Stir Fried Chicken.

Wednesday, 11 December 2013


Vegetarian stir fry
Vegetarian stir fry is a very healthy meal that is typically recommended to medical patients suffering from several illnesses including the heart disease.  We have learned how to prepare this dish in the house since my wife got the heart disease and is now on special diet for her sustenance.  Here is how we prepare it and hope you will enjoy doing this in your kitchens. 

  • Green pepper
  • Orange pepper
  • Red bell pepper
  • 2 full zucchinis
  • Half an onion
  • A head of broccoli
  • 14-16 pieces of asparagus
  • 2 cloves of garlic
  • 1/2lb of firm tofu
  • Wok oil or any light oil such as olive oil or canola oil would be just fine
  • Low-Sodium Soy Sauce
  • Rice vinegar or rice wine
  • Oregano
  • Black pepper
  • Ginger
  • Sesame seeds (is optional and is for garnishing only)

  • Begin by preparing all the vegetables by chopping them according to the instructions in the ingredients’ list.  This is the time consuming part of the cooking but fun to do. Cut all the veggies into bite sizes for easy cooking and get rid of the trash rinds.
  • Please mince your cloves of garlic and cut your tofu into small cubes.
  • Please store your tofu in fresh water always!  Tofu is only good for a few days after you open it and if you don't use the rest by tomorrow, you have to change its water.
  • Begin frying by heating a wok in medium high heat on your American stove.   When hot add the tofu along with the garlic.  Then add one teaspoon of rice wine and two teaspoons of rice vinegar.
  • Then add oregano, black pepper, and ginger to my taste.   Sauté the veggies for two minutes.
  • Then add two tablespoons of soy sauce and increase your flame to high and sauté for a minute more.
  • Then add the veggies.  Stir and add one teaspoon of rice wine to have a slightly less tangy stir fry.
  • Add additional oregano, black pepper and ginger along with sesame seeds and continue to stir for another three minutes.
  • The broccoli begins to shrink together and the onions become less crisp while the asparagus softens.  Continue cooking if you really want to infuse the taste here but warning you of a mushy asparagus. The general rule still applies here, taste-test a few of the veggies and decide.
  • Serve immediately while hot and enjoy this vegetarian stir fry at home. 
  • This is enough to easily serve a few persons around or one really hungry individual.  As a rule, strain the stir fry well before placing in a serving dish or the bottom will sit in liquid and turn to mushy pulp when you eat it.

Note:  On cutting boards, after dealing so many wooden boards, we finally purchased a tempered glass cutting board.  This is easier to clean when you spill something and is less prone to retaining bacteria that causes a bad odor.  Now that you have learned how to make vegetarian stir fry, please continue to stir fry at home and live a healthy life.

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

Tuesday, 10 December 2013


Beef Stir Fry
Beef Stir Fry
In everyone’s list of menus, you could always find a recipe for beef stir fry.  A balanced menu would suggest all types of protein in every other means of cooking to provide a variety in ones dining experience.  It would be very dull moments if one takes the same diet everyday no matter if it is perfectly cooked every time, to find yourself losing your appetite upon seeing the same dish every time on your table.  That is why we always share various types of recipes in the internet for you to have that variable experience.  We believe that in this manner, we have contributed to a happier dining experience for your families. 

In this article, we are sharing a beef recipe that is so delicious and delectable you won’t stop eating till you are told.  Every time this recipe is done in the house, there are no left-overs on the platters.  Everything is wiped out clean after dinner.  This is very easy and quick to prepare and you can surprise your family by serving this on their table.   Have fun and enjoy making this recipe.  Let us do this together now.


  • One pound lean beef, please slice them thinly
  • One half cup soy sauce
  • One fourth cup sherry or cooking wine
  • One cup onions, please slice them
  • One cup celery, please slice them diagonally
  • One cup broccoli florets, remove stems and please slice them
  • One package of hot stir fry mix, this is flavoring mixture you can buy in Asian stores
  • Twelve lg.  mushrooms, please slice them
  • One fourth cup vegetable oil
  • Two small garlic cloves, please mince them
  • One tablespoon of cornstarch
  • One medium size tomato, please chop them for you garnish
  • One and a half cup of water
  • Water chestnuts (optional) please use one can, drain and discard liquid. 

  • Begin by preparing your beef protein.  In a small mixing bowl, mix the beef strips with the soy sauce and the sherry.  Coat the beef well with the ingredients and cover the bowl.  Marinate the beef for thirty minutes at room temperature.
  • Next, you can prepare the vegetables.  Please sliced, chopped or cut the vegetables according to the instructions in your ingredient’s list above.  Please keep them in separate piles near your stove for easy reach when frying.  Set them aside and reserved for frying. 
  • To begin your frying, heat your wok or a large skillet over high heat in your American stove.  Add the vegetable oil and wait till it gets hot enough. 
  • When the oil starts to smoke, add the garlic and sauté for a few seconds until it gets fragrant. 
  • Then remove the beef from the marinade and add to the wok without the marinade but reserve it for later.  Cook and stir until the meat turns brown in color.  Make sure that the meat is brown all over by stirring them on high heat. 
  • Then without removing the beef, add the onions and celery, the broccoli and mushrooms to the wok. Then cover the wok and let it steam for about five minutes, until the veggies are tender but still crisp. 
  • Then mix water with cornstarch and the stir fry mix in a cup or a small bowl, and add the reserve marinade.  Pour the mixture to the pan. Continue to heat the wok until boiling point.
  • Then lower the heat and let it simmer until the sauce thickens.
  • Transfer the cooked dish to a platter and garnish with your sliced tomato.
  • Serve immediately while it is hot and enjoy it with your hot steaming rice. 
  • This beef stir fry recipe is easy and fast to prepare.  Have fun and continue stir frying too.
You can also visit here to learn on how to cook Beef Stir Fry.

Friday, 6 December 2013


There are always zesty flavored fabulous recipes for stir fry sauces that can turn plain sautéed vegetables and meat into an amazing Asian treat. While stir-fry sauces can vary widely in flavor profiles, anything from mildly sweet to powerfully spicy, the best sauce is one that successfully hints at sweetness, saltiness, spiciness and a little sourness.  This article will try to share a few basic recipes and where you can customized it according to your desired taste or used it to flavor stir fry and other Asian dishes.

The ultimate stir fry sauce for us is something you have on your pantry and use it to flavor a quick meal with filled with your desired profiles.  There are actually a variety of flavoring sauces that you can find in Asian stores everywhere. These would include; the umami flavors of Nuoc Mam, a Vietnamese fish sauce and Chinese oyster sauce.  You can also find the sweeter black sauces of Indonesian Kecap Manis and Chinese hoisin sauce.  For heat you will find Huy Fong's Sriracha chili sauce. Adjust according to your taste, but the perfect ratio for me is two teaspoon each of the fish, oyster sauce, kecap manis and hoisin sauces and one teaspoon of the chili sauce for some heat. I sometimes add one to two teaspoons of rice wine or vinegar.

Mix and add to any stir fry or use as a quick marinade for any type of protein. Double or triple the recipe for larger batches.  This may sound simple, but it works out perfectly.  These are the sauces we always have on hand and they're easy enough to prepare on the spot.  We have been stir frying for years and now we don't measure out the exact portions anymore but as if by instinct, pour those amounts into a bowl, mix, and the stir fry.  Using these special sauces have grown in our method and become our instincts to add a few of a particular sauce to perfectly reach our desired taste.   As a simple warning though, please taste-test your dish before adding more of the ingredients to the dish.

We believe what is best for a recipe for a stir fry sauce is a simple combination of Chinese, Indonesian, Japanese (if I use Mirin), Thai, and Vietnamese flavors in one sauce. Remember that fish and oyster sauces are salty enough and in using broth, choose the low sodium types.  You don’t have to add salt to your dish anymore.  In adding sweetness to your dish, it is the kecap manis and hoisin sauces that are sweet enough which means you also do not have to add extra sugar anymore.  We have been using kecap manis since its thickness means more concentrated soy sauce flavor and its darkness yields a lovely color to marinades.  Lastly, you can finish it off with a little heat with spice, not so much though, you can use the Sriracha sauce.  Carefully add one fourth teaspoon and adjust according to your desire.  Happy stir frying and please continue stir frying at home.

Watch The Best Stir Fry Recipes in Educational & How-To | View More Free Videos Online at

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

Wednesday, 4 December 2013

Everyday Recipes for stir fry

Recipes for stir fry
Recipes for stir fry
Recipes for stir fry can be very simple with meat or just plain vegetables, with sauce or without. IN stir frying vegetables are quickly cooked that is why they remain crisp-tender and fresh.  The meats remain tender because they are sliced thin for even and fast cooking.  The wok is the ideal pan to use in stir frying but without it to stir fry in you can still use a large skillet and do the same method.   Here are a few stir fry recipes that we can do in your own kitchens, classified as easy and quick. 

1. STIR-FRIED CHICKEN AND SHRIMP:  Can be ready in thirty minutes and makes six servings.  This is made with vegetable oil, chicken breasts, bok choy or Chinese cabbage, mushrooms, bamboo shoots, green pepper, onions and carrot with the participation of shrimps and chicken stock.

  • 1 tablespoon vegetable oil
  • 4 boneless chicken breasts, skinned and cut in strips
  • 2 cups bok choy, please chop them or use the Chinese cabbage and chop them
  • 1 cup sliced bamboo shoots
  • 1/2 pound mushrooms, sliced
  • 1 large onion, coarsely chopped
  • 1 sweet green pepper, cut in 3/4-inch squares
  • 1 small carrot, thinly sliced (optional)
  • 1 pound peeled deveined shrimp, thawed if frozen
  • 1 cup chicken stock
  • 1/4 cup dry sherry
  • 2 tablespoons cornstarch
  • 1/4 cup soy sauce
  • hot cooked rice

  • In wok or large skillet, heat oil over high heat in your American stove.  The add chicken and stir-fry until barely cooked through for one to two minutes.
  • The add the vegetables starting with bok choy, the bamboo shoots, the mushrooms, onion, green pepper, and carrots.   Stir fry for one minute.
  • Stir in the shrimp and add the stock and sherry.  Cover the pan and let is simmer until shrimp are pink for one to two minutes.
  • Then mix the cornstarch with soy sauce and pour into the wok and cook, stirring, until the sauce liquid has thickened. Serve while hot over rice.
2.    BOK CHOY MUSHROOM STIR-FRY:  This recipe is loaded with mushrooms, sautéed with soy sauce, lemon juice and sugar fried in canola oil and seasoned with onions, red bell pepper, garlic, ginger and bok choy. This can be ready in thirty minutes and can serve four persons.

  • 2 tablespoons canola oil
  • 1 cup thinly sliced onions
  • 1/2 cup chopped red bell pepper
  • 4 cloves garlic, minced
  • 1/2 tablespoon grated ginger
  • 1 pound coarsely chopped bok choy
  • 1/2 pound sliced mushrooms
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon soy sauce
  • 1 teaspoon granulated sugar
  • Heat the oil in a large heavy skillet over medium-high heat on your American stove. 
  • Add the onions, pepper, garlic, and ginger and stir until fragrant for one minute.
  • Add the bok choy and mushrooms and stir fry for about one minute.
  • Add the lemon juice, soy sauce, and sugar.  Stir fry for about two to three minutes until done.
  • Serve while hot and can be great if paired with hot steaming rice. 
You can do these recipes for stir fry easily in your kitchens and enjoy their flavors like you are having a Chinese takeout dinner.  Most of us have learned to eat Chinese Cuisines’ takeout orders as alternatives to dinner outs.  But these recipes will prove to be very economical and fun to make in your kitchens.   Enjoy and please continue to stir fry at home.  

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

Thursday, 28 November 2013

A Best Stir Fry Recipe For your Family: Salmon In Whisky With Snow Pea

Best Stir Fry Recipe
Best Stir Fry Recipe
Stir fries are common dishes found in households on typical weeknight dinner or lunch, which is usually a quick cooking method of preparing a meal.  But there are some of these dishes that considered to be best stir fry recipes since they are widely accepted and enjoyed by people and are commonly tasteful to almost everyone.  In short, the basic criteria for a best stir fry would be the taste and acceptance of the diner. But do not worry, because if you do your cooking at home and still get good reviews from your family, this means you are on your way to a perfect stir fry.  As we go along n this article, we will share a recipe that you can be proud of and is considered to be one of the best stir fries around.


On our very own sweet home, we are always great in getting those terrific omega 3 fatty acids in our diet by eating salmon at least once every week.  The length of time since we started doing this made our eating salmon feel like eating chicken. In clarifying this, remember that Cooks always look for ways to turn the same old chicken into something new.  But for us the salmon became the old chicken.   This means we continue to look for a new a way to cook it or a new salmon recipe that will shake things up a bit. So we picked up this little recipe from somewhere in the bookstore and try a salmon marinade that looked interesting.  How can you miss if the ingredient list actually includes good whiskey!  We then reserved some of the marinade for stir frying.  Delectable and delicious is what I can all say. 

  • 6 ounces Wild Alaskan Salmon filets
  • ¾ cup whiskey
  • cup maple syrup
  • ¼ cup soy sauce
  • 1 ½ tablespoons chili sauce
  • ½ tablespoon ginger
  • 1 ½ cups carrot , cut into bite sized pieces
  • 6 ounces snap peas
  • A can of pineapple chunks, eight ounces in size, please drain and reserve juice
  • ½ medium red onion, cut into 1/2" chunks
  • 1 tablespoon cilantro, minced


The Best Stir Fry Recipes by dm_51adb03bd5bcb

  • Combine whiskey, maple syrup, soy sauce, chili sauce and the one fourth cup reserved pineapple juice. Reserve one half cup marinade for frying. Marinade the salmon for at least one hour.
  • Then grill salmon until it is opaque and just flakey.  Set aside on a plate.
  • Then steam the carrot in steamer basket until just tender enough.  Set aside for frying.
  • To begin frying, generously spray a non-stick skillet with cooking spray and heat over medium heat on your American stove.
  • Then add the onion and sauté for three minutes.
  • Then add the remaining ingredients and sauté for another three to five minutes until veggies are actually crisp tender and the sauce has reduced.
  • Serve together with the salmon on a platter and enjoy it with hot steaming rice.
  • What’s good for me in this dish?
  • Salmon is fully loaded with nutritional value such as; vitamin D, omega 3 fatty acids, tryptophan, selenium, vitamins B3 and B12, phosphorous, protein and magnesium.  Salmon as a powerhouse of nutrition also promotes heart and brain health and good blood pressure.
  • The carrots are rich in vitamin A that promotes eye health and also contain vitamins C and K.  They are good sources of antioxidants that protect against cardiovascular diseases and some cancers.
  • Enjoy this best stir fry recipe at home and live a healthy life.
You can also visit here to learn on how to cook Best Stir Fry Recipe.

Friday, 22 November 2013

The Basic Stir Fry Sauce

Stir Fry Sauce
Stir Fry Sauce
In stir frying, the ingredient that adds flavor and aroma to the dish is the stir fry sauce.  Most Chinese Cuisines and other Asian Restaurants have their own original concoctions for stir fry sauces that give them pride the morale to promote their very own stir fry dishes.   Be it Thai, Korean, Vietnamese, Filipino, Malay, Indonesian, Japanese or Singaporean, these dishes have a distinguishing taste and aroma that belong to its ethnic origin.  The sauce they make maybe made from several types of herbs found in their own country. But common to all dishes, this is a blend of sweetness, spiciness, saltiness and sometimes, bitterness or sourness. If you are used to eating Asian stir fries, then you are familiar with a few sauces we are sharing in this article.   Let us do them and learn from them.


  • One and one half teaspoon sesame oil
  • One half teaspoon  minced garlic
  • One half teaspoon minced ginger
  • One half cup chicken broth
  • One tablespoon soy sauce
  • One tablespoon brown sugar
  • One eight teaspoon Tabasco
  • One half teaspoon salt
  • One fourth teaspoon pepper
  • One and one half teaspoon lemon or lime juice
  • One and one half teaspoon cornstarch
  • One tablespoon rice wine or sherry    
  • In a small sauce pan, heat the sesame oil at medium heat on your American stove. 
  • Add the ginger and garlic and stir-fry fifteen to thirty seconds to until fragrant.
  • Then you can add the chicken broth, the soy sauce, brown sugar and Tabasco with the salt and pepper plus the lemon juice.
  • Bring just to a boil but continue stirring.  Dissolve the cornstarch in the wine and whisk into the pan.
  • Heat until sauce thickens and reaches a full boil.  Then lower the heat and simmer for thirty seconds.
  • Remove from the heat and set aside for frying.

  • One and one half teaspoon sesame oil
  • One half teaspoon minced fresh ginger
  • One half teaspoon minced garlic
  • One half cup chicken broth
  • Two whole anise stars
  • One and one half teaspoon red wine vinegar
  • One tablespoon soy sauce
  • One half teaspoon salt
  • One teaspoon hoisin sauce
  • One eight teaspoon Tabasco sauce
  • One eight teaspoon crushed red pepper flakes
  • One fourth teaspoon pepper
  • One eight teaspoon five spice powder
  • Two teaspoon cornstarch dissolved in one tablespoon of water    
  • Heat the oil in a small saucepan at medium heat on your American stove.
  • Then add the ginger and garlic and sauté for one minute until fragrant and softened but not browned.
  • In a bowl combine the remaining ingredients except for the cornstarch mixture.
  • Add them to the saucepan and bring to a simmer, covered for ten minutes.
  • Remove star anise.  Whisk in the cornstarch mixture and let it boil for one to two minutes.
  • Taste and add more Tabasco if desiring more heat.

  • 2 tbs. soy sauce
  • 2 tbs. apple juice or cooking wine
  • 2 tbs. cold water
  • 2 tsp. garlic granules
  • 1 tsp. ginger powder
  • 1 1/2 tsp. corn starch    
  • Combine ingredients in a small mixing bowl.
  • Use as marinade for chicken, beef or pork (1 hour in refrigerator).
  • You can also simply add this sauce to stir-fried veggies and cook until thickened.  Enjoy these stir fry sauce at home.

Watch The Best Stir Fry Recipes in Educational & How-To | View More Free Videos Online at

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

Tuesday, 19 November 2013

Best Stir Fry Recipe To Our Kids

Best Stir Fry Recipe
Best Stir Fry Recipe
Sometimes we would always wonder what to cook when we reach our kitchens to prepare something for dinner tonight.  There may be a collection of recipes in the kitchen that we would like to repeat and have tried before and made good reviews from the family.  But if you are so passionate about your cooking, you would always look for something new and fabulous to surprise your family with a delicio0us meal.

Well, actually there several recipes for stir frying that you can try with and perhaps satisfy your family’s quest for something new.  Best stir fry recipes are available in the internet and each one promises a fulfilling experience for people to indulge with.   There could be a few reasons why they are considered best.  Some may have considered them to be commonly acceptable throughout the globe.  But others might prefer them to be exotic and rare.   But common to popularity, best stir fries are considered to be widely acceptable and generously saucy to provide a well blended dish suitable for adults as well as kids. Here is a simple and fast recipe to prepare we have considered to be one of the best stir fry recipes in our kitchen.


  • Chinese broccoli, 300 grams
  • Beef, one hundred fifty grams
  • Chopped garlic, two teaspoons
  • Olive oil, two teaspoons
  • Soya sauce, one tablespoon
  • Olive oil, one half teaspoon
  • White pepper, just a bit
  • Oyster sauce, two teaspoon
  • Soy sauce, one teaspoon
  • Corn starch, one teaspoon
  • Water one fourth cup

  • Cut beef across the grain into thin slices or about bite sizes.
  • Then add the marinade ingredients into the beef and stir and toss for fifteen seconds until the beef is quite sticky but smooth.  Marinate it in room temperature for thirty minutes to give enough time for the beef to absorb the flavors of your marinade.
  • Meantime, wash the Chinese broccoli and drain the water.  Please discard the ends of the flowerets. Then cut them into two inches in lengths pieces.
  • Pre-mix one teaspoon of cornstarch and one fourth cup of water together, stir until cornstarch is fully dissolve leaving no clumps.  Reserve for frying.
  • Begin frying by preheat one teaspoon of olive oil in a wok over high temperature on your American stove.  Then add in teaspoon of garlic and sauté until golden.
  • Cook the Chinese broccoli and add one fourth teaspoon of salt.   You can also add a bit of water if necessary. 
  • Stir fry the Chinese broccoli to your desired texture.  Then remove and transfer to a plate.
  • Reheat your wok and add one teaspoon of olive oil over high temperature again in your American stove.  This time add one teaspoon of garlic and stir until the garlic is golden.
  • Cook the beef and add two teaspoons of oyster sauce and one teaspoon of soy sauce.
  • When the beef is almost cooked, quickly stir the cornstarch solution and add it into the pan.
  • Please continue to stir the ingredients till the beef is fully cooked while the sauce is thickened.
  • Pour beef and sauce onto the Chinese broccoli.
  • Serve immediately while hot and it would be great if paired with hot steaming rice.
  • Enjoy and have fun in cooking this best stir fry recipe in your own kitchens.
 You can also visit here to learn on how to cook Best Stir Fry Recipe.

Thursday, 14 November 2013

Beef Chow Fun Our Recipes for stir fry

Recipes for stir fry
There are several recipes for stir fry that can be found in the internet or perhaps in cookbooks sold in bookstores near you.  But learning how to cook the beast stir fries at home would take a little time that would involve experimenting, trials and creativity.  In crafting your best stir fries, you have to have the best solutions to create your own stir fry sauce that would solved your expected combinations for saltiness, sweetness, bitterness and perhaps sourness, blended together in a balance to sauté your choice of vegetables and protein.  You may attempt to collect certain stir fry recipes and perhaps change a few of its ingredients to suite your desires.    But these recipes may never come perfectly for anyone, especially if the cooking is done in your own kitchen.    It is because you may not have the right heat you will need, the freshest ingredients, or the perfect cuts for your protein of choice.  But here is a recipe that may help you cook beef at home that might lead to create your own perfect stir fry.


Brown sugar added to black bean-garlic sauce is what gives this stir-fry its unmistakable Chinese takeout flavor. This recipe also works well with tofu for a vegetarian meal or chicken breast, deboned and skinless.  Serve with sliced cucumbers tossed with rice vinegar, sesame seeds and a pinch of salt.  The recipe can make four servings and can be prepared in thirty minutes.

  • 8 ounces wide rice noodles, preferably brown-rice noodles
  • 1/2 cup Shao Hsing or dry sherry
  • 4 teaspoons black bean-garlic sauce
  • 1 tablespoon reduced-sodium soy sauce
  • 2 teaspoons light brown sugar
  •  2 teaspoons cornstarch
  • Four teaspoons canola, please divide into two
  • 1 teaspoon minced ginger
  • 1 small onion, thinly sliced
  • One bag of fresh Asian stir fry vegetables (12 ounces or about 5 1/2 cups)
  • 1/2 cup water, divided
  • 8 ounces sirloin steak, cut into thin slices
  • Begin by heating a pot in your American stove.   Fill it with water and bring to a boil.
  • Then add noodles then cook, stirring frequently, until just tender for four to six minutes.  Then drain and rinse the noodles with cold water before you transfer them to a large bowl to sit.
  • To prepare your sauce, mix together Shao Hsing (or sherry), soy sauce, black bean-garlic sauce, brown sugar and cornstarch in a small mixing bowl and reserve.
  • Begin frying by heating two teaspoons oil in your wok or large skillet over medium high heat at your American stove.  Then reduce the heat to medium.
  • Add ginger and cook, stirring for thirty seconds. Add onion and cook, stirring until softened for one to three minutes.
  • Then add the vegetables plus one fourth cup water and cover the pan to cook but stir occasionally until the vegetables become tender-crisp for about two to four minutes.
  • Then transfer the vegetables to a bowl with the noodles. Please wipe the pan dry.
  • Reheat your pan and add remaining two teaspoons oil in the skillet over medium high heat.
  • Then add the steak cuts and cook, stirring, until browned for one to three minutes.
  • Stir in the reserved sauce and add to the pan.  Cook and stir until the sauce has thickened slightly for one to two minutes.
  • Then return the noodles with the vegetables to the pan and the remaining one fourth cup water and cook, tossing to coat with the sauce, until heated through for about two minutes more.
  • Serve immediately while hot and enjoy this recipe for stir fry at home.


  • Look for dried wide rice noodles, sometimes called “Pad Thai noodles” in the Asian stores or at supermarkets.  We prefer to use them because they have fiber per serving while there are no fibers in noodles made with white rice.
  • Shao Hsing or Shaoxing is a Chinese seasoned wine made from rice. It can be found in most Asian specialty stores and in some larger supermarkets with Asian sections.
  • Sherry is a type of fortified wine that is originally produced in southern Spain and is a good substitute.  Refrain from using “cooking sherry” it can be high in sodium.  You can also use dry sherry sold with other fortified wines at your liquor store.
  • The black bean-garlic sauce is a salty and savory sauce used in Chinese cooking which is garlic, rice wine and fermented black soybeans.  You can find it in the Asian specialty stores or most supermarkets.  You can refrigerate the bottle and it will last for a year.
  • Per serving: 381 calories; 8 g fat ( 1 g sat , 4 g mono ); 21 mg cholesterol; 57 g carbohydrates; 1 g added sugars; 15 g protein; 3 g fiber; 723 mg sodium; 223 mg potassium.
  • Nutrition Bonus: Vitamin C (37% daily value), Vitamin A (30% dv).
 You can also visit here to learn on how to cook Recipe for Stir Fry.

Monday, 11 November 2013

Lemon Stir Fried Chicken

 Stir Fried Chicken
 Stir Fried Chicken
Chicken is the most common protein used in any stir fries because it can quickly absorb the flavors of a sauté or ay marinade in just a few minutes.   When stir frying, it is always important to marinade your meat or protein before frying to give it ample time to absorb your choice of flavors. This article will share a recipe for stir fried chicken that is very delicious and has a surprising twist unlike other stir fries you may have tried before.  Unlike the other fries, this chicken recipe is packed with lemon and a combination of colorful vegetables that can really be enticing to a diner all the time.  You can serve this dish with hot steaming rice and enjoy it with a bottle of wine or a beer. 

Lemon Chicken Stir-Fry:

Blended with lots of zesty lemon, this delicious chicken stir-fry has a colorful mix veggie like snow peas, carrots and scallion. But you can substitute other thinly sliced vegetables, like bell peppers or zucchini, your choice of vegetables. Serve with hot steaming rice, either white or brown rice it will be perfect for an evening meal. The recipe can make four servings at about one and a half cup each.  Total preparation and cooking time is only forty minutes.

  • One piece of lemon
  • One half cup reduced-sodium chicken broth
  • Three tablespoons reduced-sodium soy sauce
  • Two teaspoons cornstarch
  • One tablespoon canola oil
  • One pound chicken breasts, please debone and remove skin, trim and cut into one inch pieces
  • Ten ounces mushrooms, halved or quartered
  • One cup sliced carrots, one fourth inch thick and diagonal
  • Two cups snow peas, please remove the stems and strings
  • One bunch scallions, please slice them into one inch in length, white and green parts divided
  • One tablespoon chopped garlic


  • Grate one teaspoon lemon zest and reserve.
  • Then squeeze the lemon and whisk three tablespoons of the juice with broth, soy sauce and cornstarch in a small mixing bowl.  Reserve this as your stir fry sauce.
  • Begin frying by heating oil in a large skillet or wok over medium-high heat on your American stove. 
  • Add chicken and cook by stirring occasionally, until just cooked through, for four to five minutes.
  • Transfer the chicken cuts to a plate using tongs.
  • Then add mushrooms and carrots to the pan and cook until the carrots are just tender for about five minutes.
  • Add snow peas, scallion whites, garlic and the reserved lemon zest to the pan. Cook by stirring, until fragrant for thirty seconds
  • Give a quick stir to your broth mixture and pour carefully to the pan.  Cook, stirring, until the sauce thickens for two to three minutes.
  • Add scallion greens and the chicken back to the pan and any accumulated juices with it. 
  • Cook, stirring, until heated through for another one to two minutes.
  • Transfer to a plate and serve hot with steaming rice.   Enjoy this stir fried chicken recipe and have fun frying them in your own kitchens. 


Per serving: 225 calories; 6 g fat ( 1 g sat , 3 g mono ); 63 mg cholesterol; 14 g carbohydrates; 0 g added sugars; 27 g protein; 3 g fiber; 448 mg sodium; 796 mg potassium.
Nutrition Bonus: Vitamin A (110% daily value), Vitamin C (60% dv), Potassium (23% dv), Iron (15% dv).
Carbohydrate Servings: 1

You can also visit here to learn on how to cook Stir Fried Chicken.

Thursday, 7 November 2013

Shrimp On Lobster Sauce(A Stir Fry Recipe)

Stir Fry Recipe
Stir Fry Recipe
Here is a very popular stir fry recipe that often surprised people to discover that this dish contain no lobster at all. The name was derived from the fact that one of the ingredients in its sauce is fermented black beans which the Chinese use when preparing lobsters.  To continue, let us work on the recipe carefully one at a time.  As a special recipe for the weekend, you can surprise your family by preparing this dish to bear perfection. 

SHRIMP ON LOBSTER SAUCE:  Makes three to four servings.

  • Lobster sauce (refer to recipe below)
  • 3/4 pound frozen Tiger shrimp
  • 1 tablespoon rice wine, Chinese
  • 1/4 teaspoon salt
  • 1 teaspoon cornstarch
  • 3 tablespoons oil for stir-frying
  • 2 teaspoons minced ginger
  • 1 green onion, chopped

  • Prepare the lobster sauce and keep it warm.
  • Run the shrimp under warm running water until thawed. Pat dry with paper towels and shell and devein if necessary.  You can also leave the tails on if you desire.
  • Then marinate the shrimp with the rice wine with salt and cornstarch for fifteen minutes at room temperature.
  • To begin frying, heat the wok over medium-high heat over your American stove.  Add oil and ginger and green onion.  Stir fry until fragrant for thirty seconds.
  • Add the shrimp and stir fry until color turns pink.
  • Then push the shrimps to the sides of the wok then add the sauce in the middle. Bring the sauce to a boil before you mix it with the shrimp.
  • Serve hot with hot steaming rice. 
  • This recipe can be used with either shrimp or lobster.
  • 1/4 pound ground pork
  • 2 teaspoons soy sauce
  • Pepper, to taste
  • 1 teaspoon cornstarch
  • 1 tablespoon fermented black beans
  • 1 garlic clove
  • 2 spring onions
  • 1 tablespoon soy sauce
  • 1 tablespoon sherry
  • 1 teaspoon granulated sugar
  • 3/4 cup chicken broth
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 2 eggs, beaten
  • 1/4 teaspoon salt
  • 2 tablespoons oil for stir-frying
  • IN a small mixing bowl, combine the ground pork, the soy sauce, pepper and one teaspoon cornstarch. Marinate the pork for 15 minutes at room temperature.
  • Meantime, rinse the black beans and let it sit in the water for a few minutes to soften. Drain and use a knife to finely chop the beans.
  • Mince the garlic clove. Mash the minced garlic with the black beans.
  • Wash the green onion and slice them diagonally into one inch pieces.
  • In a small bowl, mix together the soy sauce, sherry, sugar, and chicken broth. Reserve. In a separate cup, dissolve the one tablespoon cornstarch with the water into a slurry and reserve.
  • Then lightly beat the eggs with the salt.
  • Begin frying by heat the wok over medium high heat on your American stove.  Then add two tablespoons oil and swirl to coat the pan. When oil is ready, add one half of the mashed black beans/garlic mixture. Stir fry until fragrant. 
  • Add the ground pork and stir fry until light brown. Remove the pork to a plate and clean the wok.
  • Reheat the wok and add a tablespoon of oil. When the oil is hot, add the second half of the bean/garlic mixture. Stir fry until fragrant.  Then add the sauce and cornstarch slurry and keep stirring quickly to thicken. 
  • Then add back the ground pork and stir in the green onion.
  • Stir in the beaten eggs.  Enjoy this special stir fry recipe at home.
You can also visit here to learn on how to cook Stir Fry Recipe.

Tuesday, 29 October 2013

Recipe for Stir Fry (Beef and Cabbage With Peanut Sauce)

Recipe for Stir Fry
Recipe for Stir Fry
Stir-fry is a great way to introduce healthy veggies, savory meats, and palatable sauces into your dining tables.  The recipes for stir fry are everything a dinner could be, that is quick and delicious.   We are always looking for better ways to have great food on the dinner plate fast and make dishes with five ingredients or less and even try out a collection of make-ahead recipes for a faster preparation.
This means we can really do this simple stir frying method at home and can surprise our families with a sumptuous meal with great reviews and absolute delight at a very short time.  This is the real crux of stir frying.   To start you with it, here is a simple and self explanatory recipe that can easily be prepared in your own kitchen.  Let us start cooking then.

1.    BEEF AND CABBAGE W/ PEANUT SAUCE: The subtle sweet peanut sauce blends deliciously with beef and cabbage and carrots in this sauté.  Spice up the dish with a few dashes of your favorite hot sauce such as Sriracha or red chilli flakes.  You can serve this with noodles or hot steaming rice.  This recipe can make four servings and can be prepared in about forty minutes.

  • One fourth cup smooth and natural peanut butter
  • One third cup orange juice
  • Three tablespoons reduced-sodium soy sauce
  • One tablespoon rice vinegar
  • Two teaspoons sugar
  • Four teaspoons canola oil, divided
  • Three cloves garlic, minced
  • One pound sirloin steak, trimmed and thinly sliced, freeze the beef for thirty minutes before slicing, it will be easier to slice them against the grain in to bite sizes. 
  • One head small Savoy cabbage, thinly sliced
  • Two tablespoons water
  • Two medium carrots, grated
  • One fourth cup chopped unsalted roasted peanuts (optional) 

  • Whisk the peanut butter, the orange juice, the soy sauce, the vinegar and sugar in a medium size mixing bowl until smooth.
  • Heat two teaspoons of oil in a wok or a large skillet over medium-high heat on your American stove.  
  • Add garlic and cook by stirring until it is fragrant for about thirty seconds.  
  • Then add the steak strips and cook stirring until browned and is barely pink in the middle for about two to four.  Then transfer to a bowl and reserve.
  • Return the skillet to the stove and reduce the heat to medium.   Swirl in the remaining two teaspoons of oil.
  • Then add the cabbage and two tablespoons of water and cook by stirring until the cabbage begins to wilt for about three to five minutes.
  • Then add the carrots and more water if necessary to prevent sticking or burning the vegetables and cook by stirring until the veggies are just tender another three minutes more.
  • Then return the steak and any accumulated juices to the pan then pour in the peanut sauce and toss to combine.
  • Serve with sprinkled peanuts as garnishing.  This is best serve with hot steaming rice and can be your main entrée for supper.   Enjoy this wonderfully crafted recipe for stir fry and have fun in your own kitchens.
You can also visit here to learn on how to cook Recipe for Stir Fry.

Wednesday, 23 October 2013

The Ultimate Chicken Stir Fry

Chicken Stir Fry
Chicken Stir Fry
Chicken is the most common protein used in stir fries because they can easily be marinated at short periods and quickly absorb its flavors.  Chicken can also blend easily with any vegetable on your refrigerators which make it a very convenient protein for stir frying.   Stir fried chicken when serve can always be your main entrée for the evening meal and most family choices are chicken stir fried suppers.
The Ultimate Chicken Stir Fry is a recipe where chicken, cashews and water chestnuts are cooked in a flavorful sauce.  We will show you how this recipe can be easily done in your own kitchens.  It is a classic recipe and is filled with flavor so delicious your family will keep on requesting for a repeat performance.   Let us surprise them and do the cooking now.


  • Three fourth cup cashews, without the salt
  • Vegetable oil for cooking, as needed
  • One and a half pounds of chicken breasts, please cut them into one to two inches pieces or into bite sizes
  • One pound mushrooms, (shiitake, button or your choice of mushrooms), please remove the stems and cut them into large pieces
  • One cup of carrots (sliced them into two to three inches strips)
  • One can of whole water chestnuts
  • one teaspoon chili oil (substitute it with sesame oil if desired)
  • Two cloves of garlic, minced
  • One tablespoon minced ginger
  • Three spring onions, washed, white parts sliced very thinly (reserve the green parts)
  • Three tablespoons of soy sauce
  • Three fourth cup water
  • A mixture of a tablespoon of cornstarch and two tablespoons of water
  • Four cups cooked white rice (please follow package instruction)
  • Toast the cashews in a dry wok over medium heat on your American stove.  Cook them for about a minute stirring continually until they are toasted slightly but do not burn them.  Remove the cashews and set aside.
  • Reheat your wok and add two tablespoons of peanut oil into the wok.  Then add the chicken cuts and stir fry until they are lightly browned, with no pink color left for about five to six minutes.  Then remove the chicken to a plate and reserve.
  • Reheat your wok again at high heat and stir fry the mushrooms, carrots and water chestnuts for about three minutes.  Add the cooked chicken to the pan and then the cashews and continue stir frying. 
  • Finally add the stir fry sauce and stir to combine with the ingredients well.  Cover the wok and let the ingredients cook for about three minutes, but lower the heat to medium.  
  • Remove the cover and then add the cornstarch mixture to the pan.  Stir the ingredients to fully combine with the cornstarch slurry until it is consistently thick. 
  • Remove the dish to a serving plate and serve immediately while it is hot. 
  • Pair it with the hot steamed white rice.  This is your main entrée for the evening.
  • You can always enjoy and have fun doing this stir fried chicken recipe in your own kitchens.  Please continue stir frying and be creative in your own home.  You will the master of your kitchens soon.

You can also visit here to learn on how to cook Stir Fried Chicken.

Friday, 18 October 2013

Recipe For Stir Fry Bok Choy And Daikon On Crispy Tofu

Recipe For Stir Fry
Recipe For Stir Fry
As a common knowledge, stir-frying is known as a cooking technique quickly searing meat, vegetables or even a combination of both over very hot oil at high heat.  This method was long developed by the Chinese to make sure that the flavor, nutritional value and color are retained in the food during cooking. For the modern kitchen, stir-frying is really ideal.  It is quick, simple and delicious but relatively healthy for the entire family.  To aid you in getting started with this cooking technique, follow this recipe and begin to Stir-fry. This simple Chinese recipe for stir-fry will help you create a yummy but authentic Chinese stir-fry dish you can enjoy with your family.

STIR-FRIED BOK CHOY AND DAIKON ON CRISPY TOFU:  This recipe can be prepared in thirty minutes total including cooking time.  It can yield about four servings.  This has everything you want in a stir-fry, the delicious bok choy with its wonderfully creamy stems, the sharp radish, the crusty pan-fried tofu and of course a load of spices.  The Tempeh is a nutty fermented soybean cake that can also go fine with bok choy.  If you plan to use it in place of the tofu, toss it into the hot oil and stir until it becomes crispy for about five to seven minutes.  It will be great.

  • One head bok choy (about one and a half pounds)
  • Four tablespoons vegetable oil
  • One block firm tofu (about one pound), cut into 1⁄4-inch slices and patted dry
  • One onion, chopped
  • One tablespoon minced garlic
  •  One tablespoon minced ginger
  • One to two fresh hot chilies, seeded and minced, if not available, a teaspoon of the Sriracha sauce found in Asian stores near you
  • Eight ounces radish, cut into one fourth inch coins
  • Two tablespoons soy sauce, or to taste
  • Black pepper to taste

Watch The Best Stir Fry Recipes in Educational & How-To | View More Free Videos Online at

  • Cut the leaves from the stems of the bok choy. Trim the stems as necessary, and then cut them into one inch pieces. Cut the leaves into wide ribbons and keep them separate from the stems.
  • To begin frying, add two tablespoons of the oil in a large skillet or wok and heat over medium heat on your American stove. When it’s hot, add in the tofu, but work in batches to avoid overcrowding the pan. Continue cooking till the tofu is crisp and golden for about three to five minutes on both sides. You can flip over the tofu and cook for another three to five minutes on the other side to get the perfect crispiness. When the tofu slices are done and crispy transfer them to paper towels over a plate to drain the oil and reserve.
  • Add the remaining two tablespoons oil to the pan and raise the heat to medium-high. When it’s hot, add the onion, the garlic, ginger, and chile and cook stirring, for just one minute until fragrant.  Add the bok choy stems and radish and cook, stirring occasionally, until they soften for about three minutes.
  • Add the bok choy leaves and about one half cup of water.  Stir occasionally and cook until the liquid evaporates, while the radish and stems become fully tender for about five to ten minutes. You can add a little more water if necessary.  Test the softness of the radish and stems while cooking.
  • Return the tofu to the pan and stir in the soy sauce, but sprinkle the black pepper for seasoning. Taste-test the dish and adjust the seasoning according to your desire.
  • Serve immediately while hot with hot steaming rice.
  • Enjoy this recipe for stir fry at home and have fun cooking. 
You can also visit here to learn on how to cook Recipe for Stir Fry.

Wednesday, 16 October 2013

Teriyaki Stir Fried Chicken

Stir Fried Chicken
Stir Fried Chicken
Here is a stir fried chicken recipe that is so economical in style since the vegetables in this recipe are highly adaptable to what you really have on hand and is friendly with your own choices of veggies. The cauliflower, the green beans, the peas, or even a thousand other choices of veggies would still turn out fantastic. The key to perfection of this recipe is in slicing your chicken; thinly slice them as you can to about one fourth inch slices, if not slightly thinner. The chicken, if sliced thinly will cook in a flash and will stay tender. This meal is saucy enough for us but if you like a lot of sauce, you can double it or at least increase by half the sauce recipe in this dish.

TERIYAKI CHICKEN STIR-FRY:  The original recipe can yield as much as six servings.


For Stir-Fry:
  • A twenty ounce can of pineapple chunks, please drain juice, but reserved it for frying
  • One and one half to two pounds of deboned chicken breasts, please remove the skins
  • One tablespoon of cornstarch
  • Salt and pepper to taste
  • One tablespoon of vegetable oil, plus more as you may need it (I use coconut oil but canola, vegetable or olive oil would work just fine)
  • Two  cups of broccoli florets
  • One cup of chopped carrots
  • One red pepper, seeded and chopped or sliced
  • One fourth cup of the drained pineapple juice
The Sauce:
  • One half cup of the drained pineapple juice
  • One third cup of soy sauce, please use the low sodium type
  • One tablespoon of molasses if available
  • Two tablespoons of brown sugar
  • One tablespoon rice vinegar
  • One clove garlic, finely minced
  • One teaspoon minced fresh ginger or 1/4 teaspoon dried ginger
  • Two teaspoons of cornstarch

  • Thinly slice the chicken breasts, as per instructions in the ingredients’ list and toss them in a medium size mixing bowl with the cornstarch and salt and pepper.  Use only a teaspoon of salt and pepper.  Then let the chicken rest on the cornstarch for about fifteen minutes.  Prepare all the vegetables according to instruction in the ingredients list.
  • For the sauce, combine all the ingredients together in a mixing bowl or a liquid measuring cup stir together the ingredients until smooth.  Reserve for frying.
  • Heat a large 12-inch nonstick skillet over medium-high heat on your American stove and add the vegetable oil and wait till rippling and hot.
  • Add half of the chicken cuts to the skillet in a single layer without overlapping and let it cook until nicely browned, about 30-45 seconds. Flip the chicken over and let it cook through on the other side, for one to two minutes more. Once your chicken is sliced thinly, then it won't take long to cook through them.  Transfer the chicken to a plate and repeat with the remaining chicken cuts.  Once done, reserve the chicken.
  • Add another teaspoon of oil to the pan if needed and heat again until hot and rippling. Add all the vegetables and pineapple chunks to the pan and stir often, until the vegetables are bright in color but barely tender. Add about one fourth cup of the reserved pineapple juice to the skillet and cover you pan (you can add water here instead of the juice, if desired).  Cook to have the vegetables steam for two to three minutes till crisp-tender (add more liquid, if needed, as it dries up).
  • Add the chicken back to the skillet.
  • Whisk the sauce to recombine and then stir the sauce into the skillet and simmer for two to three minutes until slightly thickened. 
  • Serve immediately while it is hot and serve in a platter with steamed rice.
  • Enjoy this stir fried chicken recipe at home and have fun doing it in your own kitchen.  Keep on stir frying too.
You can also visit here to learn on how to cook Stir Fried Chicken.

Thursday, 10 October 2013

The Pork Stir Fry, Green Beans and Oyster Sauce

Pork Stir Fry
Pork Stir Fry
This pork stir fry can be easily done on your home and is perfect for a midweek dinner.  The Pork and green bean and oyster stir fry is a very delicious meal for the entire family.  It is a rich Asian dish that can be a main entree and is a favorite with noodles or steamed rice.  Some of its ingredients can be bought in Asian supermarkets near you.  This dish celebrates the blend and combination of tenderloin pork strips or chunks with green beans and flavored by the old oyster Asian sauce found on Asian stores.  The use of chili bean paste provides added flavor and heat to the ingredients and is primarily a spicy and salty dish on your table.  It comes perfectly when match with steamed rice or noodles for dinner.  The preparation time is only ten minutes while actual cooking time is also ten minutes.  Dinner will be served in twenty minutes tops.  Lesser utensils to use and less work for clean up.  Stir frying method is the shortest method of cooking meals for the entire family, especially on mid-week dinners.

So let us do the dish once again.

  • One tablespoon of lime juice
  • One tablespoon of chili bean paste or chili sauce for heat
  • Seventy five ml of oyster sauce
  • One teaspoon of soy sauce
  • Two tablespoon vegetable oil
  • Four hundred grams of pork fillet, cut into thin bite size pieces
  • Two garlic cloves, chopped
  • One red onion, cut into chunk pieces
  • One hundred forty grams of green beans, please slice them into halves
  • Cooked separately steamed rice to serve or noodles

The Best Stir Fry Recipes by dm_51adb03bd5bcb

  • First prepare the sauce for the stir fry.  Mix together in a small mixing bowl the lime juice, the chili bean paste, the oyster sauce and half of the soy sauce. Reserve for stir frying.
  • Prepare all the other ingredients according to the instruction in the ingredients’ list.
  • Now you are ready for frying.  Heat a large wok or skillet over your American stove on high heat.  Add one tablespoon of oil and swirl to coat the pan. 
  • Before searing the pork, season the pork with the remaining soy sauce and toss gently to coat both sides. Then add the pork chunks or strips to the pan and sear meat quickly and remove the meat from the pan.  This seals the pork’s juices inside and keeps it flavorful all the way.
  • Add the remaining oil to the pan and stir fry the garlic and the onion and the beans for two minutes until fragrant. 
  • Return the meat to the pan with the stir fry sauce and stir fry for another three minutes, until the sauce has thickened.  Continue to stir and toss the meat for even cooking on both sides.  Taste-test the ingredients and add more red chili flakes if you desire more heat. 
  • Remove the dish to a platte3r and served immediately while it is hot. 
  • This pork stir fry always goes perfect when paired with steamed rice or noodles which you have prepared separately earlier.  Enjoy and have fun cooking in your own kitchens.  Please continue stir frying too.
 You can also visit here to learn on how to cook Pork Stir Fry .

Tuesday, 8 October 2013

This Stir Fry Recipe Is One Of Our Favorites Among The Chinese Stir Fry Recipes

Stir Fry Recipe
Stir Fry Recipe
This stir fry recipe is one of our favorites among the Chinese stir fry recipes.  It really calls for a higher ratio of meat than what is frequently found on Chinese menu.  The original recipe can yield up to three to four servings, depending on the diner’s appetite.   It can be prepared in twenty minutes, cooked in 10 minutes and there, you have that flavorful and delicious STIR FRIED BEEF WITH BAMBOO SHOOTS. This is a simple and easy recipe to do and we can guide you through your kitchen to do this recipe instantly.  Fast and quick, it can be ready in thirty minutes in time for the family to savor that evening meal in the table.  So let’s begin the cooking.


One pound flank steak

  • One tablespoon of light soy sauce
  • Two tablespoons of Chinese rice wine or dry sherry
  • One teaspoon of brown sugar
  • Two teaspoons of vegetable oil
  • Two teaspoons of cornstarch  
  • One and one half tablespoons of oyster sauce
  • One tablespoon of dark soy sauce (can be bought in Asian stores near you)
  • two tablespoons of water, or as needed
  • One can of eight ounces bamboo shoots
  • One garlic clove, finely chopped
  • One green bell pepper
  • Two pieces of spring onions

  • Let us cut the beef into very thin slices across the grain to about two inches long strips.  Place the beef in a bowl and add the marinade ingredients on the ingredient’s list, one at a time, mixing the ingredients well and adding the cornstarch last.  Then marinate the beef for 25 minutes at least.  If you have longer time, marinate the beef overnight for better results on your refrigerator. 
  • Now let us prepare the other ingredients, so long as the beef is marinating. 
  • Prepare the sauce by combining the oyster sauce, the dark soy sauce, and the water in a small bowl and stir to combine until smooth.  Reserve for frying. 
  • Open the can of bamboo shoots and drain the water in it.  Rinse the bamboo shoots in warm water to remove any tinny taste and then drain them.  Finely chopped the garlic. 
  • Then cut the bell pepper in half and remove the seeds.  Cut them into thin strips.  Clean the green onions and slice them on the diagonal into thirds.  Place all the ingredients close to your stove for easy reach when frying.
  • To begin frying, heat a wok over medium high heat on your American stove.  Add one and one half tablespoons of oil.  When the oil is hot add half of the garlic.  Stir fry until fragrant, just about ten seconds.
  • Add half of the beef and stir fry until browned at high heat, till it is eighty percent cooked through. Transfer to a plate and do the same steps for the remaining half of the beef.  You can add a small amount of sherry to the beef while cooking if you desire.
  • Once done, wipe out the wok and return to the stove at high heat.  Add one tablespoon of oil and when oil is hot, add the remaining garlic.  Stir fry till fragrant for ten seconds and add the green pepper.  Stir for a minute and then add the bamboo shoots.  You can splash water, soy sauce or chicken broth to the vegetables if they begin to dry out while stir-frying.  The vegetables would be ready at about two minutes.
  • Add the sauce to the wok and bring it to a boil.  Then add the beef back to the wok and the green onions.  Stir fry for about a minute to combine all the ingredients.   
  • Serve to a platter while it is hot.  Great to pair with steamed rice.  Enjoy this stir fry recipe at home.
 You can also visit here to learn on how to cook Stir Fry Recipe.

Wednesday, 2 October 2013

This Sesame Beef Stir Fry Is An Easy Chinese Recipe

Beef Stir Fry
Beef Stir Fry
This sesame beef stir fry is a creation from scratches in our kitchen and we wanted to share it in this article for added fun and adventure in your kitchens.  Provided you are not a vegetarian, it is important to include red meat in your child’s diet, as red meat provides the richest source of iron, and iron deficiency is the most common nutritional deficiency in children today. This Sesame Beef stir fry is an easy Chinese recipe that will introduce new flavors exactly the same taste and soft texture as proper steak fillet.  It can be prepared in three minutes and cooked in twelve minutes.  The recipe can yield four servings on regular sizes, and it is also good for kids aging four to ten years old.  Our creativity led us to create this recipe starting from scratch, but with basis on Chinese cooking.

  • One tablespoon of sesame oil
  • One garlic clove, crushed
  • One medium carrot cut into matchsticks
  • 100 grams of baby sweet corn cut into quarters
  • One half yellow bell pepper, seeded and cut into matchsticks
  • One courgette (approximately one hundred grams), cut into matchsticks
  • Three hundred grams of beef fillet, or rump steak cut into very fine strips
  • One tablespoon of cornstarch or corn flour
  • One hundred fifty ml beef stock
  • Two tablespoons of dark brown sugar
  • Two tablespoons of soy sauce
  • A few drops of Tabasco sauce
  • One tablespoon of sesame seeds

  • Start by cooking the veggies first.  Heat your wok or a large skillet over high heat on your American stove.  Add the oil and wait till it is hot.
  • Then add the garlic first and stir for a few seconds, then add the carrots, the baby sweet corn and the courgette.  Stir fry for another three to four minutes until the veggies are tender crisp.
  • Then carefully add the beef strips and continue to stir fry for another four to five minutes.  Make sure that the beef are well distributed in the wok and in stir frying, make sure that most of them pass through the center of the wok where the heat is.  Do not burn the ingredients.
  • The mix the corn flour or cornstarch with a tablespoon of water and stir to the beef stock.  Add this mixture to the pan with the soy sauce, the sugar and the Tabasco and sesame seeds.
  • Heat until it boils then lower the heat to simmer till the sauce thickens.  Taste-test the sauce if it is not so spicy for the kids. If spicy, add a few tablespoons of water.
  • Serve immediately while hot.  Great to pair with steamed rice.
  • Enjoy this beef stir fry and it is easy and fun to do in your own kitchen.   If you are not serving kids, you can be creative by adding more Tabasco sauce for added heat.  Some even like more heat so they use red pepper flakes according to their desire.   If you are familiar with the Sriracha sauce, it had more bite and heat in it.  You can substitute Tabasco with it and enjoy the heat you desire.  This great to go with bear too.  Have fun and enjoy this dish at home.  
      You can also visit here to learn on how to cook Beef Stir Fry.

Thursday, 26 September 2013

Here Is A Very Delicious Stir Fry Recipe That Is Oriental In Origin

Stir Fry Recipe
Stir Fry Recipe
Here is a very delicious stir fry recipe that is Oriental in origin.  You can easily prepare this in your kitchen, just follow the instructions below.  This recipe is also found in the menus of Chinese restaurants, and is a common take-out order.  It is very sumptuous and flavorful and will surely amaze the family in the dinner table.  Let us do the recipe then. 

THE WATERCRESS AND CHICKEN STIR FRY:   Preparation time for this recipe is fifteen minutes while the actual cooking time is only ten minutes. The recipe can yield four servings.  Serve this with steamed rice.


  • One tablespoon of sunflower oil or canola oil
  • Two pieces of large chicken breasts, make strips out of them
  • One hundred grams of cashew nuts
  • One red or yellow bell pepper, deseeded and chopped into large chunks
  • One red onion, chopped into large chunks or wedges
  • Two by seventy five grams bags of watercress
  • three tablespoons of hoisin sauce
  • two tablespoons of soy sauce
  • A thumb size grated fresh gingerroot
  • two garlic cloves, crushed
  • one tablespoon of sesame oil
  • two tablespoons of rice vinegar or white wine vinegar
  • In preparing for the sauce, combine all the ingredients in a small mixing bowl, and stir until smooth and completely blended.  Reserve for frying.
  • Heat a large skillet or a wok in your American stove over high heat.  Add the canola oil wait till it starts to smoke.  Throw in the chicken strips and stir fry until the chicken is just cooked enough.  Add the cashew nuts, the bell peppers, and the onions and stir fry for another four to five minutes until the chicken is cooked and the nuts are toasted.  
  • Add the sauce to the pan and stir to combine with the chicken strips and the toasted nuts.  Toss if you can. Simmer the sauce with a splash of water. 
  • Remove the pan from the heat and stir in the watercress just before serving the dish.  Transfer to a platter and serve immediately while it is hot.
  • Great with steamed rice.  This recipe is a very simple and easy meal to cook in your kitchen.  Just make sure that you have the ingredients though, because it is limited to the list of ingredients only.  The taste of watercress might differ a lot from other leafy vegetables.  Let us stick with the recipe and its ingredients for this dish.
  • There are other versatile and very flexible recipes in the internet and cook books but this one is not as flexible as it looks.  To perfectly serve this dish, include only the ingredients on the list.  You can enjoy this dish during mid-week suppers and they are considered easy recipes.   
  • This stir fry recipe can serve more persons too, by adding the appropriate amount of ingredients for more serving requirements.  You can double the ingredient’s amount and serve eight persons using the same time of cooking.  Enjoy and have fun in your kitchen. Add this in your entrée at home. 
 You can also visit here to learn on how to cook Stir Fry Recipe.