Our Favorite Beef Stir Fry

Beef Stir Fry

A beef stir fry can be a very succulent and juicy dish if it is sautéed perfectly with a very savory sauce.  This is a great solution if you want to have beef for dinner mixed with vegetables.  Because stir fries are now very popular in the globe, the internet would be the best source for wonderful recipes for home cooking.  Many housewives depend on cookery sites in the internet for their recipes and often choose beef stir fries as their favorite dishes for weeknights.  A single slice of steak can even be extended to serve two to three persons as long as you have the vegetables and stir fry sauce at hand for the cooking.   Simply cut the steak into bite sizes and with the vegetables, throw them in high flame in your wok and then sauté it with your favorite stir fry sauce, then you have dinner in your table.   We love beef as protein for our stir fries at home.  Maybe because we love the aromatic fragrance of beef when they are cooked especially if they are sautéed with the main ingredient for stir frying which is the soy sauce.  The taste makes it very familiar to what we have acquired through the years of stir frying.   We will share in this article a traditional beef stir fry that we always do at home.  This recipe has been with our family for more than three generations.  We love it so much and hope you will like it too.

TENDER JUICY BEEF STIR FRY:

WHAT YOU NEED TO HAVE:

• One pound of half a kilo of beef fillet
• black pepper, please ground
• ½ cup soy sauce or tamari
• ¼ cup honey or Mirin
• 1 tbsp brown sugar
• Canola oil or olive oil as needed
• 1 Spanish onion, please cut them into quarters
• 2 sprigs of spring onions, please chop them
• 200g green beans, please them cut them into halves or snow peas if you prefer
• 10 small button mushrooms, please cut them into quarters
• 4 cloves of garlic, please slice thinly
• 4 slices of fresh ginger, please dice them

HOW TO MAKE IT:

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• Start by slicing the beef fillet thinly and season well with freshly ground black pepper.  The thin slices will make the beef tender when cooked at high flame.
• In a small mixing bowl or cup, mix together the soy sauce, honey and sugar and stir till smooth.
• Begin frying by heating oil in a wok or large skillet over high flame in your American stove.  Add the oil and when it just starts to smoke, fry the beef slices in batches on single layer.
• Fry for only 10 seconds on each side to brown the beef.  Please turn over the beef cuts to brown the other side.  Transfer to a plate and repeat with the remaining beef until everything is cooked.  Reserve.
• Return the wok and add more oil in it.
• Then add the onion, the spring onions and the beans. Stir fry until the onion has separated and begins to caramelize.
• Then add the mushrooms and continue to stir for two of minutes.
• Then add the garlic and the ginger and stir to combine.
• Then add back the beef to the wok plus the soy sauce mixture.
• Toss and stir carefully until the sauce thickens and coats with the meat and vegetables.
• Serve this beef stir fry while hot with steamed rice.

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

Recipe for Stir Fry Sauce

It is very easy to gather your favorite ingredients in stir fries, perhaps your choice of meat and your favorite veggies.  But often, when in the kitchen, you wonder on how to start making your sauce for the stir fry.   Perhaps these simple recipes for stir fry sauces can help you start your frying and discover wonderful options on your choices of ingredients.   Have some fun and enjoy making them in your kitchens. 

THE EASY BASIC BROWN SAUCE:

WHAT YOU NEED TO HAVE:

• 2/3 cup soy sauce
• 1/2 cup beef broth
• 1/3 cup rice wine
• 3 1/2 tablespoons sugar
• 1/4 teaspoon white pepper
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 2 tablespoons cornstarch
• 1/4 cup water

HOW TO PREPARE IT:

Heat a wok over high heat on your American stove.  Add a tablespoon of cooking oil then the garlic and ginger stir until fragrant for 30 seconds to 1 minute.  Then add all the ingredients except the cornstarch and water (mix them separately in a cup) and bring to a boil.  Once boiling, reduce the heat and let it simmer for one to two minutes.  Then add the cornstarch slurry to the sauce and stir until it bubbles and thickens.  Sauce is ready.

THE INCREDIBLE ALL PURPOSE STIR FRY SAUCE:

WHAT YOU NEED TO HAVE:

• 1 tablespoon freshly grated ginger
• 1 clove garlic, chopped
• 2 tablespoons soy sauce
• 3/4 cup chicken or vegetable stock
• 1 tablespoon cornstarch
• 2 tablespoons water

HOW TO PREPARE IT:

On your American stove, heat a skillet on high flame and add a tablespoon of oil and stir fry the garlic and ginger for one minute to release the flavors.   Then add the soy sauce and the stock and boil it, then reduce the heat to medium and let it simmer for five minutes.  Combine the cornstarch with the 2 tablespoons of water and add to the sauce and stir until thick and bubbly.  Sauce is ready.

MY FAVORITE LOBSTER SAUCE:

WHAT YOU NEED TO HAVE:

• 4 to 8 scallions, chopped
• 2 large garlic cloves, minced
• 2 cups chicken stock
• 4 tablespoons white wine
• 2 tablespoons soy sauce
• 2 teaspoons sugar
• 2 1/2 tablespoons cornstarch
• 1/4 cup water
• Please beat 4 egg whites and mix them with 1/4 cup of water

HOW TO PREPARE IT:

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• In a small mixing bowl, please combine the chicken stock with the soy sauce, the white wine, and sugar.  In a separate cup dissolve the cornstarch with the 1/4 cup of water.  Yet in another small bowl, please whisk the egg whites into 1/4 cup of water.  Set everything aside separately.
• Then heat two tablespoons of oil in a wok on medium high flame on your American stove.  Stir fry the garlic and onions for 30 seconds till fragrant.  Then add the chicken broth mixture and bring it to a boil for a minute.  Then add the cornstarch mixture and followed by the slow pouring of the egg whites, but stir very slowly for 2 or 3 times around, but do not over stir or you will end up with broken egg clumps. We are making long threads of the egg whites.  When the sauce thickens, it's ready.
• You can enjoy these recipes for stir fry sauces at home with your favorite choices of stir fry ingredients.

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

Our Traditional Recipe For Stir Fry

Recipe For Stir Fry

The quickest cooking method that everyone enjoys is stir frying.  Recipes for stir fry provide a very quick and easy way of preparing meal for our homes.  As far as I can remember, Mom used to cook food for us by stir frying beef, pork or chicken, mixed with some vegetables and sautéed with a deliciously flavorful sauce.  Some of her recipes have been passed on to us and we are able to duplicate it one way or the other.  After I got married, I used to ask Mom how to cook some of her favorite dishes at our house.  I used to request for her to come and teach us how to do her beef stir fries, her pork stir fries and even her chicken stir fries.  My wife got almost all of it too. She was very attentive to my Mom’s demonstrations and was able to capture the manner she cooks and how she deliciously sauté the ingredients.  When we learned her cooking, we started to invite her for dinner while we do the cooking.  At first we were not expecting admiration but advices on how to improve our recipes.  But as the years went by, she started to give us very good reviews.  Learning from her experience and tradition, we started to be creative on our own and made some modification for the improvement of the recipes and how it really suits my family’s taste.  Here is one of her recipes that you might want to try in your kitchens.  Let us begin.

CHICKEN ADOBO:

WHAT YOU NEED TO HAVE:

• Four to five pounds of chicken thigh
• One fourth cup of white vinegar
• One half cup of regular soy sauce
• Four cloves of garlic, please crush and remove skins
• One tablespoon of black peppercorns, please do not crush them
• Three bay leaves
• Two large onions, please peel skins and chop into quarters
• Four tablespoons of canola oil
• Four tablespoons of crab paste, these are found in Asian stores and big supermarkets

HOW TO MAKE IT:

• Prepare all the ingredients according to the list above.
• Start with the chicken thighs by boiling a cup of water in a pot and throw the chicken thighs in.  Let it soften for a few minutes about fifteen minutes. 
• Once soft, remove the chicken thighs with the remaining stock and transfer to a large wok or saucepan.  Heat the sauce pan to high heat on your American stove.  
• Then combine all the ingredients in a large mixing bowl, except the crab meat and the onions.
• Pour the sauce to the chicken thighs and cover the pan to let it simmer for a few minutes, about four minutes. 
• Then lower the flame to medium and remove the cover. 
• When sauce is reduced and thickened and chicken is tender, pour the canola oil to the pan, and stir fry for one minute.  The chicken is soft at this point and be careful not to crush them. 
• Add the crab meat to the pan and stir to coat for one minute more. 
• Sprinkle the onions over the chicken using your hand, spread them over the dish. 
• Serve immediately while hot with hot steamed rice.
• This recipe for stir fry is an old traditional recipe in our house. We hope you will like it and have a nice meal.

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

Our Family’s Pride- Stir Fried Chicken

Stir Fried Chicken

In stir frying chicken, it is known as the simplest and the fastest way to prepare dinner since most of its ingredients are available all the time in your refrigerators.  Left-over vegetables can easily be prepared with chicken as its protein all the time.  It is just a matter of having the right combination of ingredients to create that stir fry sauces that enhances its flavors.  So make yourself a good stir fried chicken tonight.  This chicken stir fried recipe has been with the family’s menu ever since we were children.  Mom used to cook this on Thursday as a change from the all pork and beefy nights.  We have enjoyed this recipe for several years and hope you enjoy them too.  It is very simple to prepare and we believe you can easily duplicate its simple preparation and come out with that flavorful chicken dish on your table.  

Mom’s secret to this dish is preparing the sauce and tasting it before it is used to make sure she has the right taste we wanted through the years.  Because this was prepared repeatedly in our home, she had all the remarks she needed to perfectly combine the sauce we wanted.  Try this and perhaps it will work just fine for your family too.  Be careful on using saltiness too much, because we have several occasions when this dish was salty and had to adjust the dish before we can dine.   That was a revealing night but everyone was happy to get the right taste they wanted in the house. 

OUR ORIGINAL CHICKEN STIR FRIED DISH:  The preparation time for this dish is ten minutes and the cooking time is only twelve minutes.  The original recipe can yield as much as four servings however just double the ingredients if you are serving for more people.  

WHAT YOU NEED TO HAVE:

• 1 tablespoon peanut oil
• 2 to 3 cloves garlic, minced
• 1 tablespoon minced fresh ginger
• 1 pound boneless, skinless chicken breasts, cut into strips
• 1 medium onion, diced
• 2 cups sliced carrots
• 1 red bell pepper, seeded and sliced into thin strips
• 2 cups sugar snap peas
• 1 (15-ounce) can baby corn, drained
• 2 cups broccoli florets
• 1/4 cup reduced-sodium soy sauce
• 2 teaspoons cornstarch
• 1 cup reduced-sodium chicken broth

HOW TO MAKE IT:

• Begin frying by heating the oil in a wok or large skillet over medium high flame on your American stove.
• Then add the garlic and ginger and cook for one minute.
• Then add the chicken and cook for three to four minutes until they become brown but stir constantly.
• Then add the onions, the carrots and peppers and cook for another minute.
• Then add the snap peas, baby corn and broccoli florets and cook for two minutes more.
• Then pour the soy sauce to the veggies and stir for two minutes until vegetables are crisp-tender.
• Please dissolve the cornstarch in chicken broth in a small cup and add to wok.
• Let it simmer for two minutes.
• Transfer the stir fried chicken dish to a plate and serve over rice. 

You can also visit here to learn on how to cook Stir Fried Chicken.

A Few Easy Stir Fry Recipes Sauces For The Home

Easy Stir Fry

Stir fry is popularly known as the quick and easy method of stirring and frying thinly sliced vegetables, meat, fish, and poultry over high flame.  It is also an excellent solution to weeknight dinners after as long tired day at work.  This is a very nutritious way to make dinner for the entire family.  Honestly, when you get into stir frying, you won’t really need those recipes for you to make a great stir fry dish in your kitchens.  Simply choose a protein source then add some fresh vegetables and throw them in the high flame.  However, the flavors are provided by the sauce and for this we are introducing a few recipes for stir fry sauces in this article.

 In stir frying, it is common that once the ingredients are thoroughly cooked, they are at the end mixed together with a sauce.   Today, there are ready made sauces available commercially but most of them tend to have higher sodium content than home-made sauces.  Therefore, we prefer home-made sauces and they are very easy to make.   Enjoy the sauces and have fun in your kitchens.

1.    BASIC SAUCELESS STIR FRY:  Not every stir fry really use that standard stir fry sauce.  The old trick of preparing a sauce less stir fry is:

• aromatic herbs (basil and mint leaves)
• mince some fresh garlic, add a little
• freshly ground ginger and sprinkle some quality
• Sea salt and you have a delicious meal. 
• You can also moisten the food a little by adding some flavored or toasted sesame oil over the dish before serving them.  You now have your sauce less stir fry. 

2.    THE BROWN SAUCE - The basic popular brown sauce is made by mixing:

• 2 tablespoons soy sauce with
• 1 tablespoon freshly grated ginger,
• ¼ teaspoon clove power, and
• 1 tablespoon molasses. Add
• 2/3 cup cornstarch slurry (mixture of cornstarch and water) to thicken your sauce. 
• 1 teaspoon dry sherry,
• 1 green onion (minced), and either
• 4 red chilies (fresh or dry) or 2 teaspoons crushed red pepper.

3.    WHITE SAUCE - To prepare this basic white sauce, simply combine

• 1 tablespoon freshly grated ginger,
• 1 garlic clove (minced),
• 2 tablespoons soy sauce, and
• ¾ cup stock.
• In a small bowl, mix 2 tablespoons of water and
• 1 tablespoon of cornstarch and stir until dissolved.
• Add the cornstarch liquid to the rest of the sauce.

4.    SWEET AND SOUR - Mix

• ¼ cup stock,
• 2 tablespoons soy sauce,
• 2 tablespoons apple cider vinegar,
• 1 tablespoon brown sugar, and
• ½ teaspoon red pepper flakes. Mix
• 2 tablespoons of water and 1 tablespoon of cornstarch together.  Fully dissolved, the cornstarch slurry is added to thicken the sauce.

   
TIPS:  You can also just whip up your own special sauce based on the common stir fry sauce ingredients that follows.  Simply choose a combination of the following; soy sauce, oyster sauce, hoisin sauce, fish sauce, Xo sauce, sesame sauce, vinegar, peanut sauce, Sichuan pepper, white pepper, freshly grated ginger, green onions and five spice powder.  Remember that cornstarch is usually dissolved in a little water first and is flavorless intended to thicken the stir fry sauce only, however the arrowroot thickens and adds a subtle flavor to the sauce.   Have fun and make your own recipes for stir fry sauce at home.

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

A Popular Pork Stir Fry for Your Home

Pork Stir Fry

In learning how to cook Chinese dishes, stir frying was introduced to the English language.  By history, stir frying is a traditional Chinese method of pan cooking by mixing meat and vegetables, very quickly over high flame to actually preserve the nutrients and freshness of the ingredients.  Because of its speed, simplicity and versatility, it gained immediate popularity in the kitchens across the world.   Pork stir fries are most choices of home kitchens due to the availability of its ingredients.   In this article we will share a pork and tofu stir fry that is very easy, quick and simple to do in your own kitchens.  Please pay attention to the ingredients on the list and buy them according to the instructions in the ingredients’ list. 

PORK WITH TOFU STIR FRY: A popular variation of combining lean pork meat with tofu and vegetables.  This is always present is almost every Chinese Cuisines.

WHAT YOU NEED TO HAVE:

• 1 block firm or extra firm tofu
• ½ lb. pork sirloin
• 1 small onion
• 2-3 garlic cloves
• 1-2 tbsp vegetable or peanut oil
• 1-2 tsp. sesame oil
• 1 tbsp. soy sauce
• 1 tsp. cornstarch
• ½ cup chicken stock
• 2-3 cups vegetables of your choice
• Rice (optional)

HOW TO MAKE IT:

• Prepare the ingredients.  Since stir frying is a very quick method of cooking, preparation is essential to avoid overcooking the ingredients.  Please mince the garlic and dice the onions.  Then chop the tofu, the pork and assorted vegetables into bite size pieces for easy cooking.
• Prepare your sauce by mix together the chicken stock, soy sauce sesame oil and cornstarch. Reserve for frying.
• To begin frying, heat the wok or large skillet over medium high flame on your American stove.
• Then add one tablespoon to two tablespoons of oil to the wok.  Stir in the onions, the garlic and then the pork and the tofu.  Sauté them for one to three minutes.
• Then add the vegetables to the pan according to their standard cooking time.  Start with the broccoli and carrots because they take longer to cook than the mushrooms and the bean sprouts.  Give the broccoli and carrots at least takes three minutes in the hot pan before you add the bean sprouts and the mushrooms. Cook for three to five minutes.
• Then add the sauce mixture. Stir until the sauce begins to thicken and then remove from heat.
• Serve the pork stir fry immediately with the hot steaming over rice.

As additional information on this article, let as explore on how you can make a stir-fry even quicker by making your own instant stir fry mix and sauce.  A good seasoning always make delicious stir fry recipes.   You can easily make a basic stir fry mix and sauce with a few ingredients with little time and effort.  So let us begin and see how it works for you.  

HOW TO PREPARE A DRY STIR FRY MIX:

1.  Place all of the ingredients into a small bowl and stir until thoroughly combined.
2.  Pour the ingredients into a large container and seal the container tightly.
3.  Store the container at room temperature for up to a year.

HOW TO PREPARE YOU STIR FRY SAUCE:

1.   Mix the ginger, garlic, red pepper, brown sugar and cornstarch in the large sealable container.
2.  Then add vinegar and soy sauce and seal the container before you shake it vigorously.
3.  Then open the container to add the sherry, the broth plus some water and reseal the container to shake again.
4.  Store it in the refrigerator and it can last for two weeks.

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

A Favorite Stir Fry Recipe

Here is a very famous stir fry recipe that is very popular in the world which was introduced in Chinese Cuisines long ago.   In this article we will detail the preparation of this recipe including the secrets of how to make it a perfect stir fry.  Well without further ado, the secret to this recipe is cooking the beef in one cup of oil to seal in the juices and cooking the broccoli in water to make it crisp and tender.  If you want a more authentic touch, use Chinese broccoli which taste and appears like asparagus.

ALL TIME FAVORITE BEEF WITH BROCCOLI STIR FRY:

Preparation time is 30 minutes.  It easily can be cooked in ten minutes.  This is only a total of forty minutes.

WHAT YOU NEED TO HAVE:

• 3/4 pound lean beef

Marinade:

• 1 tablespoon rice vinegar (you can substitute rice wine according to your desire)
• 1 teaspoon sugar
• 1 teaspoon soy sauce
• 1 tablespoon water
• 1 tablespoon cornstarch

Sauce:

• 2 tablespoons oyster sauce
• 1 tablespoon light soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon water

Thickener:

• 1 teaspoon cornstarch, to be mixed with one tablespoon water

OTHERS:

• 1 pound fresh broccoli
• 2 garlic cloves, crushed

To Cook Broccoli:

• 1/2 cup water
• 1/4 teaspoon salt, or to taste
• 1/2 teaspoon sugar, or to taste

More if desired:

• 1 1/4 cups oil, or as needed

HOW TO MAKE IT:

• Begin by cutting the beef across its grain into thin slices for a more tender meat.
• In a small mixing bowl, add the marinade ingredients but add the cornstarch last. Then using your fingers, rub it on the beef slices.  Cover and marinate the beef for thirty minutes at room temperature.
• Then prepare the sauce and vegetables. For the sauce, mix together the sauce ingredients in a small bowl and reserve for frying.  In a cup, mix the cornstarch and water and reserve.
• For the ve4ggie, wash and drain the broccoli. Please cut the stalk diagonally into thin slices. Then cut the flowerets into three to four pieces, like bite size pieces.  Then crush the garlic.
• Begin frying by heating your wok or large skillet on high heat in your American stove.  Then add one cup of oil.  When the oil is medium-hot add the beef and stir.
• Just blanch the beef on the hot oil by letting it lay flat for thirty to forty seconds and then stir to separate each piece.
• Then remove the beef when it changes color and is nearly cooked after a minute or two.  Drain on paper towels.  Please wipe the wok with paper towels.
• Then add two tablespoons of oil to the wok.  Then add the crushed garlic and stir fry briefly till fragrant.
• Then add the broccoli and sprinkle the salt and sugar over then stir fry briefly.  Lower down the heat if necessary to make sure it doesn't burn.
• Then add the one half cup water and cook the broccoli cover for four to five minutes until it turns a bright green and is tender but still crisp.  Please remove from the wok and drain.
• Then clean out the wok and add 2 more tablespoons oil.  When oil is hot, please add the broccoli and the beef.   Stir together and then add the sauce and cornstarch mixture in the middle of the wok and stir quickly to thicken.  Then mix everything together and serve hot over steamed rice.

Variations: You can add carrots and onion if desired. Just boil in the wok with the broccoli but you'll need to add more water. This stir fry recipe is excellent, the taste is truly unforgettable.  The crispy flavor of the broccoli makes the Chinese stir fry even more delicious than before.  You can also add in chile oil for a little more kick.  Happy holidays to all.

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

A delicious Easy Stir Fry That You Can Do At Home

Easy Stir Fry

This easy to make dish is absolutely worth trying but that is if you love cream sauce since it will be filled with it.  This is a super easy and quick dish to make and could provide a different taste from your ordinary stir fries.  Our family likes it and they are no left-over pieces whenever they enjoy this dish at home.  The chicken will be so saucy we always cooked this whenever we want moist chicken for dinner.  We always make this at home and are now part of our regular menu as a jump-off from the regular Asian stir fries.  It is different and even our visitors who tried have copied our recipe to try it on their own kitchens.

MUSTARD CREAM CHICKEN ON TOP OF WATERCRESS:

You can use any brand of regular mustard or what you have on hand and a drop of Splenda or Stevia, and serve on a bed of green leaves or whatever is fresh and available from your garden or the farmers' market.  We also use the spicy brown mustard because it turns out great.  But just add it according to the right kick.  You can also substitute half of the whipped cream if it is too much for the diet.  We found this dish a little bland, but maybe the Dijon mustard could be better for some of you or add some white wine in the sauce according to desire.  If you use watercress, however, it would be perfect.

Some modify this recipe by marinating the chicken breasts in the sauce and then baked in the oven. But this really does not add anything to the dish beside from the evaporation of sauce.  But if you want to experiment on it, leave some sauce behind before baking the chicken so you will have something to dip upon when serving the dish.   Bake at 350 for about 15 minutes and you are done.  This recipe can yield two servings but if you need more, just double the ingredients.  It can be prepared in forty five minutes.

TIPS:  If you want a side dish, serve couscous mixed with sautéed red bell pepper with some carrots and dill. Then buy a strawberry tart to finish it as dessert.

WHAT YOU NEED TO HAVE:

The Best Stir Fry Recipes by dm_51adb03bd5bcb

• 1 bunch watercress, stems trimmed
• 2 chicken breast halves, please remove the skin and debone it
• 1 tablespoon butter
• 1/3 cup canned low-salt chicken broth
• 1/4 cup whipping cream
• 2 1/2 tablespoons honey Dijon mustard

Preparation

• Divide watercress between 2 plates.
• Place chicken between sheets of waxed paper.
• Using a rolling pin, please pound the chicken to even 1/2-inch thickness pieces. Then peel off paper after you are done.
• Sprinkle chicken with salt and pepper.
• Melt butter in heavy medium skillet over medium heat.
• Then add the chicken and sauté till cooked through and no longer pink in the insides for about four minutes on each side.
• Place chicken atop the watercress leaves.
• Then add the broth, the cream and mustard to skillet.
• Let it boil until the sauce thickens, but whisk often for about two minutes only.
• Please season it with salt and pepper.
• Then using a spoon, pour the sauce over the chicken in the platter that is over the watercress leaves.
• Serve this easy stir fry recipe while hot with hot steaming rice.

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

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. 

1.    CHICKEN-MUSHROOM LO MEIN:

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.

WHAT YOU NEED TO HAVE:

• 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

HOW TO MAKE IT:

• 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. 

2.    EASY CHINESE SZECHWAN SHRIMP:

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.

WHAT YOU NEED TO HAVE:

• 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

HOW TO MAKE IT:

• 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.

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. 

EASY CHICKEN STIR-FRY SKILLET:

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:

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• 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.

OUR FAVORITE VEGETARIAN STIR FRY

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. 

WHAT YOU NEED TO HAVE:

• 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)

HOW TO MAKE THE STIR FRY:

• 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.

THE AMAZING 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.

STIR FRIED VEGGIES AND BEEF:

WHAT YOU NEED TO HAVE:

• 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. 

HOW TO MAKE IT:

• 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.

HOW WE DO OUR RECIPE FOR A STIR FRY SAUCE

STIR FRY SAUCE

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.

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

Everyday 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.

INGREDIENTS:

• 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

PROCEDURE:

• 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.

INGREDIENTS:

• 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

PROCEDURE:

• 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.

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.

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

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.

Watch The Best Stir Fry Recipes in Educational & How-To | View More Free Videos Online at Veoh.com
You can also visit here to learn on how to cook Stir Fry Sauce.

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.

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

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).

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

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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