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

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.

SALMON IN WHISKY WITH SNOW PEA STIR FRY:

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. 

INGREDIENTS:

• 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 PROCEDURE:

THE MARINADE:

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• 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.

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The Basic 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.

BASIC STIR FRY SAUCE:

INGREDIENTS:

• 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    

PROCEDURE:

• 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.

SZECHUAN STIR FRY SAUCE:

INGREDIENTS:

• 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    

PROCEDURE:

• 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.

EASY STIR-FRY SAUCE AND MEAT MARINADE:

INGREDIENTS:

• 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    

PROCEDURE:

• 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.

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Best Stir Fry Recipe To Our Kids

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.

THE INGREDIENTS:

THE FRY INGREDIENTS:

• Chinese broccoli, 300 grams
• Beef, one hundred fifty grams
• Chopped garlic, two teaspoons
• Olive oil, two teaspoons

MARINADE INGREDIENTS:

• Soya sauce, one tablespoon
• Olive oil, one half teaspoon
• White pepper, just a bit

SAUCE INGREDIENTS:

• Oyster sauce, two teaspoon
• Soy sauce, one teaspoon
• Corn starch, one teaspoon
• Water one fourth cup

THE PROCEDURE:

• 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.

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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.

BEEF CHOW FUN:

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.

INGREDIENTS:

• 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

THE PROCEDURE:

• 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.

TIPS TO REMEMBER:

Notes: 

• 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.

NUTRITION:

• 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).

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Lemon 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.

INGREDIENTS: 

• 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

PREPARATION:

• 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. 

NUTRITION:

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

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Shrimp On Lobster Sauce(A 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.

INGREDIENTS:

• 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

PROCEDURE:

• 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.

LOBSTER SAUCE INGREDIENTS:

• 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

HOW TO PREPARE THE SAUCE:

• 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.

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