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.

Tuesday, 24 September 2013

The Chinese Spicy Pork Stir Fry

 Pork Stir Fry
 Pork Stir Fry
Pork stir fry is a common entrée in Chinese Cuisines’ menu because people had learned to love stir fried pork the Chinese way.   But sometimes we would wonder, can this stir fried dish be easily done in our own kitchen?  The answer of course is yes.  But you have to remember that stir frying requires a lot of heat from your stove and it is in Chinese restaurants that this heat is very well provided. However, the secret is to heat your wok a little more before you start cooking in your own stove.  So it means it is possible to create a perfect stir fry in your own kitchen.  The ingredients are practically available anywhere in supermarkets to Oriental stores where special sauces are always on display.  The brand does not really matter, but the sauces must be available to prepare that instant stir fry at home. 

IN this article, we will share a stir fry of pork and vegetables, combined with fruits – pineapple and sweet cherries in a simple stir fry.   Preparation time is fifteen minutes while actual cooking takes only ten minutes.  Let us do the Chinese SPICY PORK STIR FRY then.

  • Two tablespoons of sherry
  • One teaspoon of cornstarch
  • One fourth teaspoon of salt
  • One half pound pork, cut into thin strips (use the lean boneless type)
  • Two tablespoons of any veggie oil, or maybe more if needed
  • One eight teaspoon of red chilies, dried and crushed
  • One and one half cups of pea pods or snow peas
  • One and one half cups of pitted Northwest fresh sweet cherries
  • One can of eight ounces pineapple chunks, drained of its juice
  • One fourth cup of chicken broth
  • One teaspoon of sesame oil
  • One teaspoon of cornstarch
  • One fourth teaspoon of sugar
  • Ground black pepper to taste

  • Mix together sherry, cornstarch and salt in a mixing bowl.  Add the pork and mix well to coat.  Let it stand for about fifteen minutes. 
  • Heat your wok over medium high heat on your American stove.  Add oil and then add the chilies and cook for thirty seconds.
  • Then add the pork and stir fry until it is no longer pink in color.  Add one tablespoon of oil to the wok if needed.  Transfer pork strips to a plate and reserve.
  • Reheat the wok and add oil.  Then add the pea pods or snow peas and stir fry for about one minute or until the peas are crisp tender. 
  • Then add the cherries, the pineapple and the cooked pork strips to the wok, and cook to stir and toss for one minute to heat the fruit. 
  • Add the thickening sauce and cook stirring until the sauce thickens and coats the ingredients.
  • Serve immediately while it is hot.  Great with steamed rice. 
  • Enjoy this pork stir fry recipe in your kitchen and have fun preparing it.
  • How to prepare the thickening sauce: Combine the one fourth cup chicken broth with one teaspoon each of the sesame oil, the cornstarch and the one fourth teaspoon each of the sugar and ground black pepper. Stir until smooth.  If you want a darker sauce, add one tablespoon of soy sauce to the mixture and there you have it. 
 You can also visit here to learn on how to cook Pork Stir Fry .

Thursday, 19 September 2013

Shrimp Stir Fry with Spicy Garlic Sauce

Shrimp Stir Fry
Shrimp Stir Fry
Shrimp stir fry is one of the favorite stir fry meals usually on Fridays if you are out and about all weekend.  If you are dining in a Chinese Cuisine, ordering a dish of something coated in spicy garlic sauce would usually be a gamble.  Take pork for example, two Sichuan dishes usually cooked with its Sichuan sauce.  The dish could either be perfectly manageable if the chef is overly generous enough with his chili oil, to produce that throat-burning spicy sensation.  Having your throat burnt is not necessarily bad after all you did go out for Sichuan dishes.  If your meal will include boiled beef in chili sauce, mapo tofu and dan dan noodles, it would be a great reprieve from the heat is you slow down on hot dishes. 

In the U.S., shrimp with garlic sauce in Chinese restaurants is rarely strongly spicy, even when the entrée is marked with a big red star or chili pepper on the menu to warn the diner.  We wanted to strike a balance with this recipe instead.  We use chili oil, like in Sichuan cooking, or a tiny squeeze of hot sauce like in many restaurants here that seem to do well.  We use a good amount of the Huy Fong (Red Rooster brand) chili garlic sauce instead.  But you can use any other brand of chili garlic or regular chili sauce on this dish. This dish is all about the garlicky taste therefore it is best to use freshly sautéed garlic.  One tip though, it is not wrong if you add garlic on top of garlic.  You will want to start with sautéing a few cloves of garlic, crush or chopped.  Then add the shrimps and the sauce and the entrée will be done in seriously speaking, five minutes.  Let us try out the recipe then.

SHRIMP WITH SPICY GARLIC SAUCE:  Serves four persons. 

  • one and one half pounds of uncooked large shrimps
  • three tablespoons of soy sauce
  • two tablespoons of chili sauce
  • two teaspoons of sesame oil
  • two teaspoons of Chinese rice wine or dry sherry
  • one teaspoon of sugar
  • two tablespoons of olive oil
  • four cloves of garlic, crushed and finely chopped
  • a pinch of ground black pepper
  • one scallion, thinly chopped

  • Start by preparing your ingredients carefully.  Peel the shrimps, leaving the tail segments intact.  Devein the shrimp if you choose or desire it.  Reserve for frying.
  • In a small mixing bowl, mix together the soy sauce, the chili sauce, the sesame oil, the rice wine and the sugar and stir till smooth.  Reserve for frying too.
  • To begin frying, heat a wok or a large skillet over medium high heat on your American stove.  Add the olive oil and swirl to coat the pan.  Season it with garlic, and fry for about thirty seconds. 
  • Then add the shrimps and cook until both sides of the shrimps are pink in color, for about two minutes on each side.  Add the sauce mixture to the wok and stir so the shrimps are fully coated by the sauce.
  • You can add salt and pepper to taste.
  • Remove to a platter and garnish it with the chopped scallions. 
  • Serve with steamed rice.  This shrimp stir fry recipe is great on Fridays. Try them at home. 
You can also visit here to learn on how to cook Shrimp Stir Fry.

Tuesday, 17 September 2013

The Brown Garlic Stir Fry Recipe Sauce

Stir Fry Recipe Sauce
Stir Fry Recipe Sauce
There may be several hundreds of stir fry sauces in printed cookbooks and on the net, but in this article, we will share several recipes that are considered sweet stir fry recipe sauces for you to enjoy.  Sautéed stir fries are best enjoyed if they give a hint of sweetness, saltiness, spiciness and bitterness at the same time.  The blend of these tastes is really the secret of a perfect stir fry dish.   So we came up of several sweet blended recipes for stir fries that you can use with lots of vegetables and meat to combine and savor all on your weeknights. 

Let us begin.


  • Two and one half tablespoons of cornstarch or corn flour
  • One fourth cup brown sugar
  • One fourth teaspoon of ground ginger (or a thumb size peeled and minced fresh ginger)
  • Two cloves of garlic, minced
  • One half cup of soy sauce (or one half cup of tamari soy sauce)
  • One fourth cup cider vinegar (or one fourth cup white wine)
  • One half cup of water
  • One and one half cups of vegetable broth (or one and a half cups of beef broth or one and a half cups of chicken broth use chicken broth is you are having chicken as your meat choice
  • Combine all the ingredients in a large glass jar with a lid.
  • Screw the lid on and shake the jar well. 
  • You can store this sauce for a maximum of two weeks in your refrigerator.
  • Always shake them very well again before you use them to combine the residue that has settled in the bottom. 
  • In using the sauce, stir your vegetables and meat as desired, then add the appropriate amount of the sauce and bring it to a boil.  After one minute, the sauce will thicken and it is time to serve it.

  • Two thirds cup soy sauce
  • One half chicken broth
  • One third cup rice wine
  • Three and one half tablespoons of sugar
  • One tablespoon of sesame oil
  • One fourth teaspoon of white pepper
  • Two tablespoons of cooking oil
  • One tablespoon of minced garlic
  • One tablespoon of minced ginger
  • Two tablespoons cornstarch
  • One fourth cup of water

The Best Stir Fry Recipes by dm_51adb03bd5bcb

  • In a mixing bowl, combine the spy sauce, the broth, the rice wine, the sugar, the sesame oil and the white pepper.  Mix well by stirring until smooth.
  • Meantime, combine the cornstarch with the one fourth cup of water. Dissolve the cornstarch well leaving no clumps. 
  • Heat a sauce pan over high heat on your American stove, and add cooking oil swirling to coat the pan.  Then add the garlic and the ginger and cook stirring until fragrant for about 15 seconds.
  • Add the soy sauce mixture and bring it to a boil.
  • Reduce the heat to medium and cook for another one minute. 
  • Then add the cornstarch slurry and cook stirring until the sauce boils and thickens.
  • The sauce is now ready for stir frying.  This recipe can yield two servings.  If you wish to have more, you can adjust the ingredients accordingly. 
  • Enjoy these stir fry recipe sauces that we have here.  These had been with us for a long time enjoying beef, pork and chicken with vegetable stir fries.  Have fun too in your kitchen.
 You can also visit here to learn on how to cook Stir Fry Recipe Sauce.

Friday, 13 September 2013

The Spicy Vegetable With Shrimp Stir Fry

Shrimp Stir Fry
Shrimp Stir Fry
Shrimps are part of the special dishes prepared in Asian Cuisines or Chinese restaurants all over the globe.  It maybe because shrimps can costs a little higher than beef or pork or even chicken.  But using shrimps in your stir fry does not really mean it is expensive compared with flank steak, pork or chicken.  You only need a pound or maybe less of the shrimps to go very well with vegetables and special sauces to satisfy a family of four.

Shrimp stir fry can be prepared easily and quickly in your kitchen.  Like this spicy dish we are sharing with you today, this comes from a Korean Temple Cuisine in New York City that adds more flavor than taste.  The heat on this dish might just rev up your metabolism and keep you awake for awhile to enjoy your beer.  Let us begin stir frying then.


  • One fourth cup of soy sauce, the low sodium is preferred
  • One fourth cup sake or Japanese wine
  • Two tablespoons of sugar
  • One tablespoon of dark (toasted) sesame oil
  • One tablespoon of chopped garlic
  • One tablespoon of finely chopped or grated ginger
  • One cup of large diced red bell pepper
  • One cup large diced green bell pepper
  • One cup large diced onion
  • One cup cubed cabbage
  • One cup sliced carrots
  • One half teaspoon red pepper flakes or more is you desire
  • 24 pieces of large shrimp, shelled and deveined (more if you desire too)

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  • Please combine to begin with, the first six ingredients in a small mixing bowl; the soy sauce, the sake, the sugar, the dark toasted sesame oil, the chopped garlic and the grated ginger.  Stir until they are smooth and thoroughly combined.
  • Then heat on high heat a wok or a large skillet over your American stove.  Once hot enough add the soy sauce mixture to the skillet and cook until the sauce thickens for about one minute. 
  • Add the vegetables and toss to combine with the sauce.  Add the red pepper flakes and continue stirring the ingredients in the pan.  Toss the ingredients till the vegetables are soft for about one minute. 
  • Then add the shrimps and the one fourth cup of water to the wok. 
  • Cook by stirring often until the shrimps are just cooked through for about two to three minutes more.
  • Remove from the skillet and divide among four plates or bowls for serving. 
  • Serve immediately while hot and great with steam cooked rice. 
  • This shrimp stir fry is very healthy and is a favorite among some of the Asian cuisines around the world. 
  • While this could be a little expensive in the restaurants, doing this stir fry at home would be a big reduction in cost and value of the meal.  It is so simple and quick to prepare and can easily be perfected in your kitchen.  This will give you delightful reviews from the family and will receive repeat orders in the future. 
  • Enjoy and have fun in your kitchen.
You can also visit here to learn on how to cook Shrimp Stir Fry.

Monday, 9 September 2013

The Classic Stir Fry Sauce

Stir Fry Sauce
Stir Fry Sauce
Stir fry sauces are the essential part of any stir fry dish that blends flavor most of the time to the ingredients.  In preparing a stir fry sauce, special ingredients are used which could be Oriental in origin like the soy sauce, the fish sauce, the hoisin sauce, the oyster sauce and some chilli garlic sauces.  These ingredients, if blended perfectly, could come out with a complex taste of saltiness, spiciness, sweetness and bitterness.  A perfect balance of this tastes results in a very savory and delicious meal.

Here is a stir fry recipe sauce that is low cost, home-made cooking from scratch.  Kikkoman is a bottled pour and stir ready to use concoction of a soy sauce that is Oriental in origin, and for us, stands out from the rest of the soy sauce in the Asian stores.  Whenever we cook stir fries, we only use this brand.  But truthfully, if it is not available in your area, you can use any brand of soy sauce available in your Asian stores.  This recipe can be stored in your refrigerators and can last for four to five days.  This is very good with chicken or beef stir fries.

  • One third cup soy sauce (maybe more to taste)
  • One half cup chicken broth
  • One third cup rice wine
  • Three and one half tablespoons of sugar
  • One tablespoon of sesame oil
  • One fourth teaspoon white pepper
  • Two tablespoons cooking oil
  • One tablespoon minced garlic
  • One tablespoon minced ginger
  • Tw2o tablespoons cornstarch
  • One fourth cup water

  • In a small bowl, pour in the soy sauce, the chicken broth, the rice wine, the sesame oil and the pepper together and stir to mix and combine till smooth. 
  • Then on a cup of a coffee cup, dissolve the cornstarch with a few tablespoons of water and stir until no lumps are left on the mixture.  Simply make sure that clumps are gone and the liquid is milky in color.
  • Then in a sauce pan, heat the oil.   Add the fresh ginger and the minced garlic and cook for a few seconds till they are fragrant.  
  • Pour the soy sauce mixture to the pan and bring it to a boil.  Then reduce the heat and simmer for a few minutes.  Stir occasionally to maintain consistency on the mixture.
  • Then you can add the cornstarch slurry to the mixture and bring the heat up a little bit.  Stir to mix the ingredients.
  • Once the sauce begins to thicken, remove the pan from the heat and your sauce is now ready for use. 
  • After cooking your stir fry, allow the sauce to cool off and you can store it in your refrigerators in a sealed small container with a lid on it.  Maybe an old salad dressing bottle can work well for storage. 
  • Remember this sauce for it can last for a week only.  Shake the bottle every time before you use it on stir fries, this allows the cornstarch to mix with the ingredients. 
  • Enjoy this simple stir fry recipe sauce at home.  Like what I’ve said, this is great with chicken and vegetables or beef with broccoli and other vegetables.  If you wish to add some heat on the sauce, simply add a teaspoon of red pepper flakes to the sauce and you are on your way.  Have fun in your kitchen.
 You can also visit here to learn on how to cook Stir Fry Sauce.

Friday, 6 September 2013

The Bamboo Shoots with Pork Stir Fry

Pork Stir Fry
Pork Stir Fry
Pork stir fries are the most popular stir fries in Asian Cuisines, because pork can blend easily with almost all types of vegetables.  Pork can be so succulent and juicy when it comes to sauce mixtures and can be glazed with sweetened mixtures.  So popular here is a pork recipe that you can simply do in your own kitchens.  This recipe can be adjusted according to your number of diners at home. But the original recipes in this article can only serve four persons.  Let us start cooking then.  

THE BAMBOO SHOOTS WITH PORK STIR FRY:   This recipe can be ready in 30 to 60 minutes.  It can serve four persons on its original measurements.

  • The marinade ingredients:
  • Two tablespoons of light soy sauce (found in Asian stores)
  • Two teaspoons of Shaoxing rice wine or dry sherry as alternative
  • One and one half teaspoon cornstarch
The main ingredients:
  • ten ounces of lean pork, sliced across the grain into fine one and one half inches long strips
  • one fourth cup groundnut or peanut oil
  • five ounces of bamboo shoots, sliced to match the pork in sizes
  • one tablespoon of light soy sauce
  • one teaspoon of sugar
  • four scallions (spring onions), mainly the white part only, cut into one inches in length

  • Mix the marinade ingredients in a medium size mixing bowl, stir until smooth.  Add the pork and marinate the pork for at least a minimum of fifteen minutes.
  • Begin frying by heating a wok or a large skillet over high heat on your American stovetop.  Add the ground or peanut oil and swirl until the oil begins to smoke.  Stir fry the pork slices on the wok, stirring until the pork slices changes color to brown for at least one to two minutes.  Remove the pork from the wok to a plate and set aside.
  • Reheat the wok and add more peanut oil.  When the oil is hot, you can add the bamboo shoots and toss quickly stirring the bamboo shoots around the wok for ten to fifteen seconds.  Pour in the soy sauce and the sugar and continue stirring to coat the ingredients.  Then lower your stove’s heat and let the ingredients simmer, for approximately four to five minutes, but stir it occasionally to avoid burning. 
  • Then raise the heat to high and return the pork to the wok. Toss and stir continuously and quickly. 
  • Sprinkle in the scallions and stir fry for another one minute to combine the ingredients together.
  • Serve immediately while hot.  Great with steamed rice.  
  • This recipe can also be adjusted by adding some heat on it.  Just add a half teaspoon of red pepper flakes while stir frying it.  And if you want it a little sweeter, add another half teaspoon of sugar while stirring on high heat. 
  • This is a very versatile dish, where you can also add more veggies in it, like carrots and broccoli according to your desire.  In cooking the veggies, start with the broccoli and the carrots before adding the bamboo shoots.  Please include the broccoli florets without its stems.  Cut the carrots into strips the sizes with the pork.
  • Enjoy this pork stir fry at home and have fun in your kitchen.
 You can also visit here to learn on how to cook Pork Stir Fry .