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 Veoh.com

  • 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.