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.