Thursday, 27 June 2013

Pork stir fry

Pork Stir Fry
Pork Stir Fry
There are several recipes for pork meat and vegetables but this time let us unravel a very special home-made recipe for pork stir fry.  Eating well and getting healthy diet is the secret to good health and trimmed bodies.  Most of us are now very particular won what we eat careful getting ill with diabetes, obesity and heart diseases.  The TANGELO PORK STIR FRY recipe here is designed to provide a healthy diet based from the Healthy Heart Cookbook that is commonly recommended to heart patients.  This can also become a daily habit for everyone to prevent lifestyle illnesses such as the heart disease, known to be a disturbing killer in medical science today. 

This pork and pepper stir fry uses strips of tangelo zest and the bright tangelo juice that offers a little sunshine on a cold midwinter night.  Tangelos are crossbreeds of tangerines and pummelos (or grapefruit) that are often referred to as Minneolas or Honeybells.   Some feedback expressed on this recipe says; that this could have used a little bit of salt, and looks forward on the leftovers to see if the flavors have melded some more.  Well let us find out our selves.  The original recipe makes 4 servings (about 1 ¼ cups each), preparation time is a total of 45 minutes.

  • 2 tangelos, such as Minneolas or Honeybells
  • 3 teaspoon of sesame oil (toasted), divided
  • 1 pound pork tenderloin, trimmed and cut into thin strips
  • 2 medium shallots, thinly sliced
  • 2 cloves garlic, minced
  • 2 tablespoons minced fresh ginger
  • ½ teaspoon crushed red pepper
  • 2 red bell peppers, thinly sliced
  • 2 stalks celery, thinly sliced
  • 2 tablespoons of soy sauce, the reduced-sodium is preferred
  • 1 tablespoon rice vinegar
  • 2 teaspoons cornstarch

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  • Using a vegetable peeler, remove the zest from tangelos, carefully cutting them in long strips.  Then cut the strips lengthwise at very thin pieces.  Then cut the tangelos into halves, and squeeze the juice from them to get at least ½ cup.Heat a large skillet or a wok at your western stove at medium high heat.  Pour in 2 teaspoons of oil, swirl to coat and then add the pork and cook them stirring until just cooked through enough, for approximately about 2 to 3 minutes only.  Transfer the pork to a clean plate and set aside.
  • Add the remaining 1 teaspoon of oil to the pan along with the shallots, garlic, ginger, crushed red pepper and the tangelo zest.  Continue cooking, stirring for another 1 minute.  Then add the bell peppers and celery and continue to cook, stirring constantly until they are tender crisp, for about 2 minutes.  At this point fragrance is already on the air.  Stir in the tangelo juice and soy sauce then bring to a simmer.  Cook for another 1 minute more.   
  • Whisk in the vinegar and cornstarch in a small bowl then pour it into the pan along with the pork and its juices.  Continue stir frying until the sauce starts to bubble while it thickens and the pork is cooked through for another 1 minute more.   
  • Serve while it is hot.  Great with steam cooked rice.

Per serving: 222 calories; 6 g fat (1 g sat, 2 g mono); 74 mg cholesterol; 16 g carbohydrates; 0 g added sugars; 26 g protein; 3 g fiber; 346 mg sodium; 665 potassium.


Vitamin c (220% daily value), Selenium (56% DV), Vitamin A (40% dv), Potassium (16% dv), Zinc (15% dv).

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

Thursday, 20 June 2013

Vegetarian stir fry recipe

Vegetarian Stir Fry Recipe
Vegetarian Stir Fry Recipe
There are those who prefer stir fried vegetables than others who love meat and or protein in their stir fries.  Vegetarian stir fry recipes are commonly designed by nutritionist to encourage the individual to refrain from taking so much fat and salt in your body.  These recipes are balanced according to the nutritional needs of the human body and are favorably tasteful enough for the diner.  

This 30 minute vegetarian stir fry is a side dish version which is both colorful and fresh tasting.  If you want to make it the main dish, just add two cups of cooked chicken to make it an instant main dish for the entire family.  This recipe is designed for 4 servings and can be prepared in 30 minutes. 

  • ½ cup dry sherry
  • 2 tablespoons vegetarian oyster sauce or oyster sauce
  • 2 teaspoons toasted sesame oil
  • ¼ teaspoon salt
  • 1 tablespoon cooking oil
  • 3 medium carrots, cut into thin bias slices (1 1/2 cups)
  • 2 medium stalks celery, cut into thin bias slices (1 cup)
  • 4 ounces fresh shiitake mushrooms, stem removed and sliced (1 ¾ cups)
  • 1 medium red or green sweet pepper, cut into thin bite size strips (1 cup)
  • 3 green onions, cut into ½ inch pieces
  • 3 cups hot cooked steamed rice
  • 1 green onion, thinly sliced (optional)
  • 1 tablespoon toasted sesame seeds

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  • For the sauce; in a small bowl, combine sherry, oyster sauce, sesame oil and salt.  Stir to mix. Set aside.
  • Pour cooking oil in a wok or a 10 inch non stick skillet.  (Add more oil as necessary during cooking.) Preheat the wok over medium high heat.  Once the oil starts to smoke, add carrots and stir fry for about 1 minute.  Then you can add the celery and the mushrooms and stir fry again for another 2 minutes.   Then add the sweet pepper and the 3 green onions and stir fry fro 1 ½ to 2 minutes more or until vegetables are crisp tender.  Remove the wok or skillet from the heat.  
  • Stir in the sauce.  Slowly and carefully add sauce to the wok or skillet.  Return the wok to the heat.  Cook and stir until bubbly.  Cook and stir 1 to 2 minutes more until the sauce is slightly thickened.  Test taste the dish and adjust your taste according to your desire.  
  • Remove the vegetables to a clean platter and sprinkle with the remaining 1 t5hinly sliced green onion, if you like, and toasted sesame seeds.  Serve immediately while it is hot with the steamed cooked rice.   This can make about 4 servings.
NOTATION: To toast the sesame seeds, spread a thin layer in a shallow baking pan.  Bake in a 350 degree F oven for 7 to 10 minutes or till light brown, stirring once or twice.  

This vegetable stir fry recipe is very easy and quick to prepare.  Just make sure you have that sesame oil at home to do the trick. Enjoy and please continue to cook.

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

Monday, 17 June 2013

Shrimp stir fry

Shrimp Stir Fry
Shrimp Stir Fry
Shrimp stir fry is easy to cook but it is also quite easy to botch, simply trying to treat it as a meat – most poorly cooked shrimp is overdone.   Once you learn how easy it is to cook shrimp the right way, as a seafood lover, you will soon be searching for new ways to turn your shrimp into a fabulous meal.  On this article we will discuss on how to stir fry shrimp and enjoy a delicious and healthy way to eat this coveted food.

First, buy shrimp according to its intended usage, your budget and cooking schedule.  Know how that most shrimp has been frozen. Whether it is sold that way or not, yet prices may vary substantially.  Buy raw shrimp with shells on for the most flavorful, deveined or not according to preference.  Easy-peel shrimp may save you time and minimize wasted shrimp. Opt for medium-sized shrimp (30 to 40 shrimp per pound) or larger for most stir fry shrimp dishes. Then keep shrimp very cold or on ice until ready to use and do not refreeze.  Frozen shrimp can be quick thawed in a colander by running cold water over the shrimp for several minutes, agitating occasionally.  Do not soak.  Treat shrimp as you would raw chicken. Avoiding cross-contamination and washing hands and surfaces as needed.  Stir fry shrimp in their shells for extra flavor otherwise remove the shells and tails to accommodate common preferences.

Prepare or locate any seasoning or flavors you wish to add.  Set these nearby for quick access.  Some favorites include fresh garlic powder, fresh minced garlic, Old Bay season, Szechuan or Thai seasoning, curry, and chili powder.  A few dashes of Nature’s Seasons Seasoning rounds out flavors nicely as well.  Avoid over-seasoning the shrimp, save the bolder flavors for the vegetables or pasta. Preheat two to three tablespoons of oil in your skillet or wok on medium or medium high heat.  Generally, use extra virgin olive oil or unsalted butter, to avoid overpowering the shrimp. Mixing oil and butter or with flavored oils works well for stir fry shrimp and its sautéed relatives.
Place garlic and seasonings in the wok first, stir for a minute and then add 8 to 16 ounces of shrimp, depending on the size of your pan.  Quickly spread the shrimp out into a single layer to avoid steaming. Let shrimp sizzle a couple of seconds. Then stir with a wooden spoon or spatula.  Stir in a way that allows you to move the shrimp most efficiently, evenly and rapidly.  Rotating your stirring direction helps.  Let the shrimp sit and sizzle a moment every 15 seconds as desired.  Cook until shrimp are opaque, usually 2 minutes.  Avoid overcooking.

For tips and warnings; precooked shrimp offers a budget and convenience alternative, but the sacrifice is bland taste and an increased chance that the shrimp stir fry will be rubbery.  Try a short saute to increase flavor if you desire.  Try this procedure and master it your home kitchen.  This is very easy to do but be careful to get the best results of this fabulous dish.  Please continue cooking too.

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

Tuesday, 11 June 2013

Stir fried chicken

Stir fried chicken
Stir fried chicken
Here is a popular stir fried chicken recipe that your family will surely enjoy for a quiet dinner at home.   The Stir Fried Chicken with Garlic Sauce takes a little time in preparation say 2 hours in preparation but only cooks in 10 minutes.  The prep time includes the marinating time.

 It is nice and simple to do.  This recipe goes best with pre-cooked steamed rice.   But you have to prepare the rice independently. So cook your rice using an automatic rice cooker.  Keep warm and set aside for serving later.

  • 2 large garlic cloves, minced
  • ¼ cup soy sauce
  • ¼ cup water
  • ¼ cup honey
  • 2 tablespoons vegetable oil, divided
  • 1 tablespoon cornstarch
  • ¼ teaspoon pepper
  • ¼ teaspoon crushed red pepper flakes (or to taste)
  • 1 pound boneless skinless chicken breast, cut into strips
  • ¼ cup green onion, chopped

  • Start by combining garlic, soy sauce, water, honey, 1 tablespoon oil, and black/red pepper.  Stir to combine in a large bowl. Dissolve cornstarch in a ¼ cup of water.  Mix it with the other ingredients in the bowl.   Stir in the chicken into the marinade and mix to coat.  Cover and refrigerate for at least two hours, stirring once or twice in between.  The cornstarch is included in this marinade to provide and sticky tangy texture to the chicken when cooked, allowing the marinade to stick to the chicken for a better flavoring finish.  This technique can also be used in marinating other meat ingredients to improve marinating procedures. 
  • For best results, you can marinate the chicken overnight.  This allows the marinade to penetrate the tissues of the meat and also tenderizes the texture of the meat.  If planning to cook this recipe, marinate it a day before.
  • The 10 minute cooking procedure follows.
  • In a large skillet or a wok, heat remaining oil.  Swirl to coat the pan.  Once the oil starts to smoke and wok hai is on the air you are ready.
  • Using a slotted spoon, transfer the chicken to the skillet or wok.  Stir fry for about 5-6 minutes.  Add the reserve marinade and continue to cook and stir for about 30 seconds until it thickens.  Make sure the chicken strips are evenly cooked while you continue to stir fry throughout the cooking time.  If you have learned to toss, toss the ingredients once in a while to ensure even distribution of the ingredients in the hottest part of the wok. 
  • Remove the chicken from the wok and transfer it a clean serving platter.   Arrange the chicken in the center of the latter to allow room for garnishing.  Garnish with the chopped green onions around and over the chicken.  You can serve this with snow peas if you desire.  
  • Serve hot with the pre-cooked steamed rice and enjoy the dish. 
  • This stir fried chicken recipe is a popular dish not only in Asia but all over the world.   Please continue cooking and we will have more recipes in the future for you to share.
You can also visit here to learn on how to cook Stir fried chicken.

Thursday, 6 June 2013

Pork stir fry

Pork Stir Fry
Pork Stir Fry
Pork stir fry is another all time favorite in stir fry recipes prepared at home.  But let us try to explore on another recipe about pork and eggplant stir fries. Medieval and Renaissance Europeans thought the oval-shaped vegetable, eggplant, had aphrodisiac qualities.  

But the “love egg”, which was originally grown in India, Thailand, Vietnam and China, is often the highlight in Asian-style dishes such as stir fries.  The meaty flavors of pork and eggplant together are offset by the spice and salty sweetness of the stir fry sauce.  Here is the recipe;

  • 1.2 pound ground pork
  •  3 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 small white onion, sliced thinly
  • 2 medium eggplants
  • 1 tablespoon salt
  • 8 garlic cloves, minced
  • 1 inch fresh ginger, peeled and minced
  • Another 5 tablespoons sesame oil
  • 1-2 tablespoons hot pepper paste or Gochujang
  • 2 tablespoons sugar
  • 1 tablespoon soy sauce
  • ¼ cup water

  • Combine the pork, soy sauce, sesame oil and onions in a bowl.  Cover the bowl with plastic wrap and place it in the refrigerator for at least four hours, preferably overnight.
  • Peel off half of the skin of one eggplant, creating a striped look by alternating leaving the skin on and taking it off the length.  Repeat this with the other eggplants. 
  • Cut the eggplants into small cubes, I inch by 1 inch.  Salt them generously and place them in the colander for an hour. 
  • Run water over the eggplants on the colander to remove salt.  Squeeze the eggplants to draw out any excess moisture and then place them back in the colander until they are needed for the stir fry. 
  • Heat the wok on the stove on high for about 20 seconds until it is hot.  Pour the oil into the wok and wait for the oil to slightly smoke.  Turn down the heat to medium high.
  • Throw the minced garlic and ginger in the wok and stir fry them for 30 seconds.  
  • Add the hot pepper paste and stir fry it with the garlic and ginger for another 30 seconds. 
  • Stir in the meat and the onions and stir them until all pieces of the meat are covered in the oil and almost completely cooked.  This should take about two minutes.
  • Add the eggplant and continue cooking for four minutes, stirring constantly.
  • Sprinkle the sugar and pour soy sauce over the ingredients in the wok.  Continue stir frying for another two minutes. 
  • Pour the water into the wok and lit it simmer for 15 minutes until the eggplant is completely cooked and tender. 
  • Serve over rice with garnish of scallions.
This is another Chinese cuisine recipe for the pork and many have tried it and have adjusted their spice according to their desired taste.  Some like it real spicy but others prefer slightly spicy and it all serves the same purpose, to provide the dinner the best dish for pork and eggplant combination.  Try this pork stir fry recipe at home and enjoy it.  Please continue cooking.

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