Browsed by
Tag: Stir-Fry

Spam Pinkabet Stir Fry

Spam Pinkabet Stir Fry

4 Japanese long eggplant
2 T. cooking oil
2 bay leaves (laurel)
2 C. water
2 C. cherry tomatoes
1 whole yellow or red onion
2 inch finger piece ginger sliced in half crushed
1-2 T. minced garlic More the better!
Salt and pepper, to taste
2 T. bagoong (Filipino fish sauce) or harm ha (Chinese fine shrimp paste)
1/2 C. water
2 C. long beans
1/4 lb. sweet peppers
2 long bittermelons cut
1 pound whole okra pods
1/4 pound kabocha pumpkin
2 zucchini
1 can low sodium SPAM

Soak all big veggies in water then drain. Cut all large veggies in diagonal cuts as this is a stir fry and you want the veggies to cook fast. Heat a large pot or wok over medium-high heat. Add oil, onion, ginger, garlic and bay leaves. Stir fry to release aromatic but do not burn. Add tomatoes and continue to stir fry. Add long beans and stir about 3 minutes. Add bittermelon, eggplant, pumpkin, zucchini, and okra last. Each layer of veggies about 3 minutes each. Cut SPAM into 1-2 inch cubes. Add water if it get dry. Add bagoong or shrimp sauce and a little more water, if needed. TASTE! Don’t make it salty! You may add sugar if you want it a little sweet. It’s up to you. You’re da cook!

Seafood Fried Rice

Seafood Fried Rice

4 slices of bacon , chopped into small pieces
2 eggs, lightly whisked
4-6 C. cold, leftover brown rice
3 garlic cloves, finely minced
1 tsp. freshly grated ginger
2-4 green onions
1 C. frozen peas, corn, or combination
1 C. leftover seafood (shrimp, salmon, white fish, etc)
Fresh Limes (2-4)
Soy Sauce
Cilantro for garnish

In a large saucepan, fry the bacon over med-high heat until crispy, stirring to prevent burning. Remove from pan. Take out some of the bacon grease, leaving enough to scramble the eggs with. In the middle of the pan, quickly scramble the eggs until just cooked. Remove from the pan, Add two tsp. (or more!) of bacon grease back into the pan for the next step. Over medium high heat, add the cold rice, ginger and garlic cloves and green onions. Cook for several minutes, stirring as needed, until heated through. Add the peas and give it a stir and cook for another minute or two, or until the peas are heated through. Add the seafood, and give a quick toss and cook until just heated through. Stir the bacon and eggs back into the dish and squeeze the juice of one lime over the dish as well as about two tsp. soy sauce. Garnish with chopped cilantro If desired. Serve with extra lime wedges & soy sauce.

Beef and Scallop Sauté

Beef and Scallop Sauté

2 oz. lean beef strips
3 oz. Scallops
Minced garlic, chopped scallions, ground pepper, pinch red pepper flakes
1-2 T. sherry, optional
1 C. sliced water chestnuts
1 1/3 tsp. olive or peanut oil

In a non-stick pan, sauté beef strips in oil. Add spices, water chestnuts, sherry and scallops. Cook scallops quickly, until they are just heated through and browned lightly, so that they don’t get tough.

Curve’s Beef & Asparagus Stir Fry

Curve’s Beef & Asparagus Stir Fry

½” long piece of ginger, minced
3 cloves Garlic, minced
4 T. Soy Sauce
4 T. Corn Starch
1 Lb. Flank Steak or London Broil, cut in thin strips
½ C. Chicken Broth
1 T. Hoisin
1 T. Black Bean Sauce
1 tsp. Sugar
2 T. Canola Oil
1 lb. Asparagus, trimmed and cut into 1″ pieces
¼ C. chopped Scallions.

In a bowl, combine ginger, garlic, soy sauce and 3T. cornstarch until blended. Add beef strips and mix well. Set aside. Combine broth, hoisin sauce, black bean sauce and remaining cornstarch in another bowl. Heat heavy skillet on medium. Add 1 T. oil and swirl to make sure the pan is coated. Add asparagus and stir fry until crisp but cooked, for about 4 to 5 minutes. Add scallions during last minute of cooking. Transfer to a bowl. Add remaining oil to pan. Cook beef, until done about 5 to 7 minutes. Return asparagus and scallions to pan, add sauce and bring to boil. Stir while cooking until thoroughly heated. The sauce will thicken when it boils. Transfer to serving platter and serve immediately.

Yield: 4 servings
Calories: 524
Fat: 18g
Fiber: 4g

Easy Spam Fried Rice

Easy Spam Fried Rice

2 large eggs, beaten
3 C. cooked short grain rice
2 tsp. oil
½ tsp. onion powder
few grinds of freshly ground black pepper
2 tsp. oyster sauce
1 C. finely diced spam
1 tsp. brown sugar or evaporated cane juice crystals
1-1/2 tsp. lower sodium soy sauce
¾ C. frozen mixed corn and peas

Spray a large non-stick frying pan with non-stick spray and place on medium-high heat. Add eggs. Scramble and cook until done. Remove to a large bowl. Heat oil in the frying pan over medium high heat. Add rice. Sprinkle with onion powder and pepper, then drizzle on oyster sauce. Stir-fry 3-4 minutes until well mixed and heated through. Remove to the bowl with the scramble eggs. Swirl sugar and soy sauce together in the frying pan and place back on medium-high heat. Add spam. Mix and fry until the liquid has mostly evaporated and the spam is browned. Stir in the corn and peas, then add the rice and eggs back in. Stir-fry 3-5 more minutes until well mixed and heated through.

Stir-Fried Pea Shoots

Stir-Fried Pea Shoots

2 T. vegetable oil
2 whole dried hot red chiles
3-4 cloves garlic peeled, smashed
¾ pound mature pea shoots, thick stems removed, torn into 2″ pieces
Kosher salt

Heat oil in a large wok or skillet over medium-high heat. Add chiles and garlic and cook, tossing, until chiles are darkened in color and garlic is barely golden, about 30 seconds. Add pea shoots and cook, tossing often, until stems are crisp-tender and leaves are just wilted, about 1 minute; season with salt.