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Stir-Fried Beef with Cilantro

Stir-Fried Beef with Cilantro

Stir-Fried Beef with Cilantro

 

1 T. Asian chili Paste

2 T. Vegetable Oil

1 lb. Sirloin, cut into ¼” slices

¼ C. fresh cilantro, chopped plus ½ C. fresh cilantro leaves

1 tsp. Naam Pla

 

Stir together paste with ½ C. water. Heat wok or heavy bottom skillet over high heat until drop of water evaporates immediately. Add 1 T. oil and heat until almost smoking, then stir fry half meat until browned; transfer to a bowl. Repeat with second half of beef. Return all beef and juices to wok. Add chile paste water and ¼ C. chopped Cilantro and stir fry until liquid is reduced to a quarter cup. Remove from heat, stir in Naam Pla and top with cilantro leaves for garnish.

Asian Beef and Snow Peas

Asian Beef and Snow Peas

Asian Beef and Snow Peas

 

2 Tablespoons extra virgin olive oil

1 1/2 cups sliced mushrooms

1 pound beef sirloin (sliced into thin strips)

5 ounces of snow peas

1 cup kale

2 cups cooked brown rice

1/2 cup soy sauce

4 Tablespoons brown sugar

2 Tablespoons rice vinegar

1/2 teaspoon ginger

1 Tablespoon hoisin sauce

4 cloves garlic, minced

 

In a skillet over medium heat, combine the oil and mushrooms. Stir occasionally and cook for 5 minutes. While mushrooms are cooking, start making the sauce by combining all sauce ingredients in a bowl and whisking until combined. After the mushrooms have cooked, add beef to the skillet and continue flipping occasionally until beef is browned on both sides. Add snow peas and kale to skillet, then slowly pour sauce over the whole skillet. Reduce heat to low and allow sauce to heat up while stirring occasionally for 2 minutes. Serve over brown rice.

Skillet Chicken-Fried Rice

Skillet Chicken-Fried Rice

Skillet Chicken-Fried Rice

 

1 T. oil

2 eggs, beaten

1/2 C. frozen peas

1/2 C. carrot, peeled and sliced

1/4 C. onion, diced

2 C. cooked rice

1 C. cooked chicken, cubed

2 T. soy sauce

1 T. stir-fry sauce

1/4 tsp. garlic, minced

 

Heat oil in a large skillet over medium heat. Scramble eggs in oil. When eggs are set, remove from pan and chop. Lightly spray the same skillet with non-stick cooking spray and place over medium heat. Add peas, carrot and onion to skillet. Cook for 2 to 3 minutes, until vegetables are crisp-tender. Add chopped scrambled eggs and remaining ingredients to vegetable mixture. Cook, stirring occasionally, until mixture is heated through. Makes 4 servings.

Spam Fried Rice

Spam Fried Rice

Spam Fried Rice

 

2 T. canola oil, divided

1 T. sesame oil

12-oz (340-g) container regular Spam, diced

6 garlic cloves, roughly chopped

6 C. (1.5 L) cooked rice

1 T. fish sauce

2–4 T. sambal oelek

6 scallions, chopped

4 eggs, beaten salt, to taste

2–3 scallions, chopped, for garnish

Extra eggs, fried, for serving, if desired

 

In a pan on medium-high, heat 1 tbsp canola and sesame oil. Add Spam and cook until browned, 3 to 5 minutes. Add garlic, and cook until just golden, another 3 minutes or so. Add rice, fish sauce, sambal oelek, and scallions. Stir to integrate Spam and garlic into rice and to coat the rice in fat and sambal. Make a well in center of rice and add remaining 1 tbsp canola oil. Pour eggs into well, and, stirring rapidly, cook eggs until scrambled. Once cooked, stir to mix rice with eggs. Taste and adjust seasonings as needed. Garnish with scallions.

Egg Roll in a Bowl

Egg Roll in a Bowl

Egg Roll in a Bowl

1 pound ground pork

1 head cabbage thinly sliced

½ onion medium thinly sliced

1 T. sesame oil

¼ C. soy sauce or liquid aminos

1 clove garlic minced

1 tsp. ground ginger

2 T. chicken broth

Salt and pepper to taste

2 stalks green onion

 

Brown ground pork in a large pan or wok over medium heat. Ensure cabbage and onion is thinly sliced into long strands. Use a spiralizer to cut the vegetables for quickest results. Add sesame oil and onion to pan with browned ground pork. Mix together and continue cooking over medium heat. Mix soy sauce, garlic, and ground ginger together in a small bowl. Once onions have browned, add the sauce mixture to the pan. Immediately add the cabbage mixture to the pan and toss to coat the vegetable and evenly distribute ingredients. Add chicken broth to the pan and mix. Continue cooking over medium heat for three minutes, stirring frequently. Garnish with salt, pepper, and green onion.

Dr. Fuhrman’s Thai Peanut Stir Fry

Dr. Fuhrman’s Thai Peanut Stir Fry

Dr. Fuhrman’s Thai Peanut Stir Fry

1 C. soy or almond milk

3 Medjool or 6 regular dates, pitted

¼ C. natural, unsalted peanut butter

2 T. hemp seeds

2 T. unsweetened shredded coconut

1 tsp. minced ginger

1 T. lime juice

1 tsp. red curry powder

¼ tsp. ground turmeric

1/2 tsp. lemon grass paste

 

1 C. chopped onions

6 C. broccoli florets

1 C. thinly sliced red bell pepper strips

2 C. trimmed snow peas

2 C. sliced shiitake mushrooms

2 C. shredded Chinese cabbage

 

Blend Thai peanut sauce ingredients together for sauce. Heat 1/4 C. water in a large wok or skillet. Heat 1/4 C. water in a large non-stick wok or skillet, then add chopped onions and broccoli, cover and cook for 3 minutes stirring occasionally and adding additional water as needed to prevent sticking. Remove cover and add pepper strips, snow peas, shiitake mushrooms and cabbage and cook for an additional 3 – 4 minutes or until vegetables are crisp-tender. Add desired amount of sauce and continue to stir fry for 1-2 minutes to heat through.

Devilish Sesame Chicken with Green Beans and Scallion Rice

Devilish Sesame Chicken with Green Beans and Scallion Rice

Devilish Sesame Chicken with Green Beans and Scallion Rice

3 T. vegetable oil

1 C. white rice

2 C. chicken broth

Salt

1/2 lb. green beans

1 lb. chicken breast, chicken cutlets or chicken tenders, thinly sliced

1 red bell pepper, seeded and thinly sliced

3 T. tamari (dark soy sauce)

3 T. honey

1 T. hot pepper sauce

1 T. Dijon mustard

2 tsp. sesame oil

1 bunch scallions, finely chopped

2 T. sesame seeds, toasted

 

In a large saucepan, heat 1 T. oil, 1 turn of the pan, over medium-high heat. Add the rice; toast, stirring, for a minute or two. Add 1 1/2 C. chicken broth, lower the heat, cover and simmer until tender, about 17 minutes. In a medium skillet, bring enough water to reach a depth of 1 inch to a boil, salt it, add the green beans and cook for 2 minutes; drain and rinse with cold water. In a large skillet, heat the remaining 2 T. oil, 2 turns of the pan, over high heat until rippling. Add the chicken and cook until golden, 3 to 4 minutes. Add the red pepper and cook until just softened, 3 minutes. Add the green beans and cook, tossing, for 1 minute. In a bowl, mix together the tamari, honey, hot sauce, mustard and remaining 1/2 C. chicken broth. Pour the sauce over the chicken and vegetables; toss. Drizzle the sesame oil over the chicken. Stir the scallions into the rice and fluff with a fork. Serve the chicken over the rice and top with the sesame seeds. and pepper. Cover to keep warm.

Red Curry Noodle Bowls with Steak & Cabbage

Red Curry Noodle Bowls with Steak & Cabbage

Red Curry Noodle Bowls with Steak & Cabbage

4 ounces dried flat linguine-width rice noodles

2 1/2 tsp. kosher salt, plus more

1 pound flank steak

2 tsp. refined coconut or vegetable oil, divided

1/4 C. red curry paste

2 tsp. freshly grated ginger

1 small head savoy cabbage (about 12 ounces), thinly sliced into long ribbons

2 1/2 C. low-sodium beef broth

1 (15-ounce) can coconut milk

2 tsp. fresh lime juice, plus wedges for serving

4 ounces pea sprouts or shoots

1/2 C. basil leaves, preferably purple Thai

1/2 C. mint leaves

Sliced red chiles (for serving)

 

Cook noodles in a large pot of boiling salted water according to package directions. Drain, rinse with cold water, and drain again; set aside. Meanwhile, season steak with 1 tsp. salt. Heat 1 Tbsp. oil in a large skillet over high. Sear steak 4–5 minutes per side for medium-rare. Let rest 10 minutes, then thinly slice against the grain. Heat remaining 1 Tbsp. oil in same skillet over medium. Add curry paste and ginger and stir to combine. Stir in cabbage and remaining 1 1/2 tsp. salt and toss to coat. Cook, tossing, until cabbage just begins to wilt, about 1 minute. Add broth and coconut milk. Bring to a simmer, then remove from heat and stir in noodles and lime juice.

Divide noodle mixture among bowls. Top with steak, pea sprouts, basil, mint, and chiles. Serve with lime wedges alongside.

Shrimp with Snow Peas, Garlic & Red Pepper Flakes

Shrimp with Snow Peas, Garlic & Red Pepper Flakes

Shrimp with Snow Peas, Garlic & Red Pepper Flakes

1 pound shelled and deveined medium shrimp

Kosher salt and freshly ground black pepper

2 tablespoons olive oil

1/2 teaspoon crushed red pepper flakes

2 garlic cloves, minced

1/2 pound snow peas (about 3 cups)

1/3 cup reduced-sodium soy sauce

1 teaspoon cornstarch

2 teaspoons sesame oil

 

Put a large skillet over high heat. Season the shrimp on both sides with salt and black pepper. Add the olive oil to the pan. Add the shrimp, spreading them out in an even layer on the bottom of the pan, and cook, without stirring, until they begin to brown, about 2 minutes. Flip the shrimp and scoot them to one side of the pan. To the open space, add the red pepper flakes, garlic, and snow peas. Cook, without stirring, until the snow peas begin to brown, about 2 minutes. Meanwhile, in a small bowl, whisk together 2 tablespoons water, the soy sauce, cornstarch, and sesame oil. Pour the cornstarch mixture into the pan and cook until the sauce comes to a simmer and starts to thicken, about 30 seconds. Remove from the heat, stir well to combine, and serve.

Pepper and Herb Stir-Fry

Pepper and Herb Stir-Fry

Pepper and Herb Stir-Fry

4 each of red, yellow, and light green peppers (about 2 lb. total)

1 bunch flat-leaf parsley

1 bunch fresh basil

1 bunch fresh chives

2 cloves garlic

2 T. olive oil, or more to taste

Salt and pepper, to taste

Juice of 1/2 lemon

 

Stem and seed peppers, cutting them into large 1- or 2-inch pieces. Make a rough chop of the parsley, basil, and chives. Mince garlic. Over high heat, add oil to a sauté pan. Put in all the peppers at once and stir every minute or so as they cook for about 5 minutes. When they wilt slightly, add garlic, cooking 1 minute more. Toss in all herbs, salt and pepper to taste, and turn off heat. Let herbs cook from the pan heat and add the lemon juice to finish.

AK Stir Fried Beef with Noodles

AK Stir Fried Beef with Noodles

AK Stir Fried Beef with Noodles

1 T. soy sauce

1 T. sake or sherry

1 tsp. sesame oil

1 tsp. corn starch

8 ounces round steak, rump steak, or sirloin cut into strips

8 ounces pasta twirls

1 medium carrot. Peeled and sliced or cut into stars

6 ounces new potatoes

4 ounces green beans, trimmed

3 T. sunflower oil

1 clove garlic, crushed

1 medium onion, thinly sliced

 

½ chicken stock cube, dissolved in 6 T. boiling water

½ tsp. rice wine vinegar

1 tsp. soy sauce

1 tsp. sugar

½ tsp. cornstarch

½ sweet red pepper, cut into strips

Salt and freshly ground black pepper

 

Mix together the ingredients for the marinade and marinate the beef strips for at least 20 minutes. Cook the pasta in a large pot of lightly salted boiling water according to the instructions on the package, drain, set aside, and keep warm. Steam the carrot, potatoes, and green beans for about 6 minutes or until tender. Meanwhile, heat 1 T. of the oil in a wok or frying pan and stir-fry the beef for 3 minutes. Take out the beef and set aside. In the same pan, heat the remaining 2 table-spoons oil and sauté the garlic and onion for 3 minutes. Mix together all the ingredients for the sauce. Add the red pepper to the onion and cook for 2 minutes, cut the potatoes into slices, and ad these tighter with the carrot, green beans, and beef and season with some salt and freshly ground black pepper. Stir in the sauce and cooked pasta and cook for 2 minutes.

Spicy Vietnamese Beef Stir Fry

Spicy Vietnamese Beef Stir Fry

Spicy Vietnamese Beef Stir Fry

2 lb. lean beef (flank steak, top round or beef tenderloin), trimmed & cut into strips
1 oz. Vietnamese chili paste (sambal olek)
1 T. ginger, peeled and thinly sliced
1 T. garlic, peeled and minced
1 T. onion, peeled and minced
4 large shiitake mushrooms, stemmed and thinly sliced
2 heads bok choy, cleaned, cored and sliced
1 red bell pepper, seeded and thinly sliced
1 small Japanese eggplant, thinly sliced
2 oz. soy sauce, low sodium
2 oz. water
1 T. cilantro, chopped
1 T. sesame seeds
steamed brown rice

Roll beef in the chili paste until evenly distributed. Heat a large nonstick sauté pan or work until white hot. Add beef and stir vigorously. Shake pan until beef is cooked to just under desired temperature. Remove beef and set aside. Keeping the pan white hot, add ginger, garlic, onion, bok choy, mushrooms, peppers and eggplant. Shake and stir vigorously. When half-way cooked, add soy and water. Continue to cook until vegetables are fully cooked and most of the liquid has been absorbed. Add beef and stir. Spoon steamed rice in the center of the plates. Top with beef stiry fry, cilantro and sesame seeds.

Beef Stir-Fry with Fresh and Pickled Ginger

Beef Stir-Fry with Fresh and Pickled Ginger

3 tsp. dry sherry
2 tsp. soy sauce
2 tsp. cornstarch
1 1/4 pounds sirloin steak, thinly sliced

1/2 C. low-sodium chicken broth
2 tsp. dry sherry
3 tsp. oyster sauce
1 tsp. hoisin sauce
1 1/2 tsp. Chinese chile-garlic sauce
1 1/2 tsp. cornstarch
3 tsp. vegetable oil
1/4 C. julienned fresh ginger
6 scallions, cut into 2-inch lengths
2 tsp. pickled ginger, sliced into thin strips

In a large bowl, whisk the sherry with the soy sauce and cornstarch. Add the steak and turn to coat with the marinade. Let stand for 15 minutes. In a small bowl, whisk the chicken broth with the sherry, oyster sauce, hoisin sauce, chile-garlic sauce and cornstarch. Lift the beef from the marinade; discard the marinade. Heat a wok or large skillet until very hot. Add 2 tsp. the vegetable oil and heat until shimmering. Add the steak and stir-fry over high heat until browned and cooked to medium, about 1 minute. Transfer the steak to a plate. Add the remaining 1 tsp. vegetable oil to the wok. Add the fresh ginger and scallions and stir-fry over high heat until fragrant, about 30 seconds. Return the steak to the wok and add the pickled ginger and the sauce. Stir-fry until the sauce thickens, about 10 seconds. Transfer the steak to bowls and serve. Serve With: Steamed white rice or cooked lo mein noodles.

Stir-Fried Shrimp with Rice Noodles

Stir-Fried Shrimp with Rice Noodles

1/2 package brown rice noodle (about 7 oz)
2 T. low sodium soy sauce or braggs amino acids
1 T. honey
1 T. cornstarch
1 T. cold water
1 T. canola or vegetable oil
1 garlic clove, minced
1 tsp. ginger, minced
1 C. fresh snow peas, chopped
1 pound large raw shrimp, peeled and deveined (i used frozen shrimp that I defrosted)
1 C. carrots, grated
1 14-15 oz. can baby corn, cut into 1-inch pieces
1 T. toasted sesame seeds, optional

Take 1/2 package of rice noodles, break in half, and cook according to package directions. In a small bowl stir together the soy sauce, honey, cornstarch, cold water and set aside. Heat a wok or a large sauté pan over medium/high heat with oil and add the garlic, ginger, snow peas and shrimp, and sauté for 2 minutes stirring continuously. Add the carrots and baby corn and cook for another minute stirring continuously or until the shrimp are cooked through and pink. Create a well in the center of the wok or pan and pour in the soy sauce mixture and heat for 20 seconds or until sauce starts to thicken. Add the drained rice noodles to the pan, stir-fry for another minute or until noodles, shrimp and vegetables are coated with the sauce and heated through. Serve.

Bean & Pea Shoot Stir Fry

Bean & Pea Shoot Stir Fry

This is a flexible dish that I created to make use of stored beans and rice and sprouted seeds. I like pea shoots, so that’s what I have. You could also use mung bean sprouts or another microgreen, such as arugula, sunflower sprouts, watercress, etc. You can also add any kind of other vegetable that you have on hand. I’ve noted where you add them in the recipe. Longer cooking fresh vegetables first, shorter cooking fresh vegetables later, canned (already cooked and more likely to break apart) even later, and then tender greens at the very end. I chose an Asian flavor profile, because that’s what I like and what I am storing, but you can alter the spices, replace the soy with Worcestershire, vinegars, pickling liquid, fish sauce, coconut milk, Mirin and so on).

1 C. Rice
2 C. Water
1 -2 tsp. Oil (If you have fresh vegetables to add in addition to onion, use more. Otherwise, use less)
1 Onion, Sliced (If you do not have this in your root cellar or from a garden, you can omit it, but food without onions is a sad thing!)
2 C. beans, cooked or canned
½ tsp. Garlic Powder
½ tsp. ground Ginger
¼ C. Soy Sauce
1 small can Tomato Paste
½ C. Water
Couple handfuls freshly harvested Pea Shoots (you could also use tender foraged greens such as purslane, dandelion, red clover, lamb’s quarters – but be sure you are picking what you think you are!)

Heat water for rice to near boiling, add rice, stir once. Cover and reduce heat and cook on low for 22-25 minutes. While Rice cooks, heat oil in a large frying pan. Add onion and cook, stirring occasionally, for about 5-10 minutes, until the onion begins to soften and turn translucent. If you happen to have other fresh (sturdier type) vegetables from a garden or forage, such as celery, peppers, or carrots, etc.you can add them with the onion. After 5 minutes or so, if you have more tender / faster cooking vegetables, such as peas, shredded sturdier dark leafy vegetables like collards or kale, fiddleheads etc., you can add them now and cook with the other vegetables a few more minutes. Add beans, garlic powder, ginger, soy sauce, tomato paste and water. IF you happen to have a fully cooked meat product on hand, you can add some of that with the beans. IF you did not have onions or any other vegetables, you can boost the flavor with some dried herbs. IF you have a canned vegetable, you can add that now. Cook over lower heat for 10-15 minutes, stirring gently now and again, until everything is heated through. Add your pea shoots, toss just to combine and slightly wilt the pea shoots. Serve your bean mixture over your cooked rice.

Pea Tips Stir-fried with Garlic Recipe Qing Chao Dou Miao

Pea Tips Stir-fried with Garlic Recipe Qing Chao Dou Miao

If you multiply this stir-fry for more people, do it in batches. Otherwise, you’ll not reap the wok-hay benefits and the tips loose a bit of their zest.

6 to 7 oz. pea tips (pea shoots)
6 T. chicken stock
1 tsp. cornstarch
1 1/2 T. rendered chicken or duck fat, or canola or peanut oil
2 or 3 large cloves garlic, minced
Salt

Use your fingers to break off and discard the fine curly tendrils from each pea tip. Then break the pea tip into 3-inch lengths, dropping them into a bowl. Set aside near the stove. (This is a great group task or assignment for kids!) Combine the chicken stock and cornstarch and set aside near the stove. Heat the fat in wok or large skillet over medium-high heat. Add the garlic and stir-fry for about 15 seconds, until aromatic. Add the pea tips and a generous sprinkling of salt. Stir to combine and prevent the garlic from browning. When the pea tips have wilted to about 1/3 of their original volume, about 45 seconds, give the stock a stir, then add to the pea tips. Stir and cook for about 30 seconds, until the liquid has thickened slightly. The pea tips should be now about 1/4 of their original volume, signaling that they are done. Remove from the heat, taste for salt. Transfer to a plate or shallow bowl and serve.

Sweet & Sour Spam Stirfry

Sweet & Sour Spam Stirfry

2 T. cooking oil
1 large carrot, sliced diagonally
6 green onions, chopped
1 garlic clove, minced
1 small cucumber, cut in chunks
2⁄3 C. water
1 T. cornstarch
3 T. sugar
3 T. catsup
3 T. vinegar
1 tsp. ginger
1 tsp. soy sauce
1 (12 oz.) can Spam, diced into 1/2-inch cubes
1 (8 oz.) can bamboo shoots, drained

In wok or large skillet, cook oil over medium heat. Add carrot, green onion, garlic and cucumber. Cook over medium heat, stirring occasionally, until crisply tender (4 to 5 minutes). Add remaining ingredients except SPAM and bamboo shoots. Continue cooking, stirring constantly, until sauce is thickened (5 to 6 minutes). Add SPAM and bamboo shoots. Cook over medium heat until heated through (4 to 5 minutes). Serve over rice.

Spicy Beef Noodles

Spicy Beef Noodles

1 1/2 lb. thinly sliced beef
1 T. vegetable oil
1 medium red onion, julienne
4 cloves garlic, chopped
1 T. chopped ginger
1 C. sliced shitakie mushrooms
2 carrots julienne
6 baby bokchoy, cut in half or 1 medium head, julienne
1/2 lb. cooked chinese noodles or thin cut paste such as spagattini
6 C. beef or chicken stock
1 T. oyster sauce
2 tsp. chili paste
2 tsp. sesame oil
1 tsp. orange juice concentrate
soy sauce to taste
2 T. toasted sesame seeds for garnish

Slice the beef thinly and set aside. Heat a large wok or stock pot with the oil until smoking hot. Add the onions, garlic, and ginger and suate until you can smell the aroma. Keep the mixture moving by mixing so that it does not burn. Add mushrooms and carrots and cook until carrots are crisp tender about 3 minutes. Add the bok choy and the steak and cook just until the bok choy begins to wilt 2 minutes about. Add noodles and stock and bring up to a boil. Reduce heat to medium and simmer. Add oyster sauce, chili paste, sesame oil, orange juice concentrate and soy sauce. Simmer for about 2-3 minutes to bring out the flavors. Serve in large bowls and top with toasted sesame seeds.

Asian Beef

Asian Beef

4 1/2 oz. beef, loin cut

1 C. fresh snow peas

1 bell pepper

1 green onion

1 tsp. canola oil

1 clove garlic

2 T. teriyaki sauce

2/3 T. sesame seeds

 

Prepare rice according to recipe directions, omit salt. Slice beef into half-inch strips on a separate cutting board. Chop green onion; core, seed and slice pepper into strips; mince garlic, set aside. Wash and trim snow peas, set aside. In a nonstick skillet, heat oil on low-medium heat and sauté garlic for 1-2 minutes, until golden. Raise heat to medium and add beef: stir-fry for 1-2 minutes, add vegetables and teriyaki sauce and stir-fry about 5-6 minutes, until vegetables are tender, but still crisp. Serve over rice with a sprinkle of sesame seeds.

Stir-Fried Chicken with Lime and Coconut Milk

Stir-Fried Chicken with Lime and Coconut Milk

Stir-Fried Chicken with Lime and Coconut Milk

2 tsp. canola oil

2 skinless chicken breasts, chopped into 1-inch pieces

1 green chile, seeded and finely chopped

5 ounces coconut milk

1 T. fish sauce

4 scallions, chopped

1 large handful cilantro, chopped

Juice of 1 lime

Heat the oil in a wok over high heat, add the chicken, and stir-fry for 5 minutes, until golden. Add the chile and stir-fry for 1 minute. Add the coconut milk, fish sauce, scallions, and cilantro. Cook for another 3 minutes, then serve, drizzled with the lime juice. You could also serve with 2 T. cooked brown rice (adds 70 calories).

 

Yield: 2 servings

Calories: 340

Dr. Joel Fuhrman’s Szechuan Sesame Stir-Fry

Dr. Joel Fuhrman’s Szechuan Sesame Stir-Fry

Dr. Joel Fuhrman’s Szechuan Sesame Stir-Fry

 

1/4 C. unhulled sesame seeds, lightly pan toasted

1 C. unsweetened soy, hemp or almond milk

6 or 12 Medjool or Deglet Noor dates, pitted

1/2 T. minced ginger

4 cloves garlic, peeled

1/4 tsp. red pepper flakes, or to taste

2 C. broccoli florets

1 1/2 C. cauliflower florets

1 red bell pepper, cut into 1-inch pieces

1 C. fresh snow peas

1/2 C. baby corn, each broken in half

2 C. cooked brown, black or wild rice

 

In a high-powered blender, purée all sauce ingredients until smooth. Set aside. Heat 1/4 C. of water in a wok or large sauté pan. Add broccoli and cauliflower; cover and steam for 8 minutes. Remove cover and add bell pepper, mushrooms, snow peas and corn and stir-fry for an additional 5 minutes or until vegetables are crisp-tender. Add small amounts of water as needed to prevent sticking. Add sauce to veggies and continue to stir fry for 1 to 2 minutes to heat through.

Apple and Pork Stir-fry with Ginger

Apple and Pork Stir-fry with Ginger

Apple and Pork Stir-fry with Ginger

2 T. peach jam, preferably fruit sweetened

2 T. reduced sodium soy sauce

2 T. water

1⁄2 tsp. cornstarch

1 1⁄2 tsp. dark toasted sesame oil

1 T. finely minced fresh ginger root

1⁄2 pound (8 ounces) pork tenderloin, cut into thin strips

1 1⁄2 tsp. canola oil

1 cup chopped red bell pepper

1 cup chopped green bell pepper

1 cup chopped yellow bell pepper

1 can (8 ounces) sliced water chestnuts, drained

2 firm apples, such as Fuji or Gala, cut into one-inch pieces

1⁄2 cup scallions, thinly sliced

Freshly ground black pepper, to taste

2 cups steamed brown rice or whole wheat angel hair pasta

 

In small bowl, combine jam, soy sauce, water and cornstarch. Set aside. In large non-stick skillet, heat sesame oil over medium high heat. Add pork and ginger and stir-fry until pork is browned and just cooked through, about 3-5 minutes. Transfer pork and ginger to bowl with slotted spoon. Add canola oil to skillet. Stir-fry peppers, water chestnuts, and apples until peppers are crisp tender, about 3 minutes. Add pork back to skillet along with scallions. Stir-fry 30 seconds. Add jam mixture. Continue to stir-fry 30 seconds to one minute, or until sauce thickens. Season to taste with black pepper. Serve over brown rice or whole wheat pasta.

 

Yield: 4 servings

Calories: 355

Fat: 8g

Fiber: 10g

Pheasant Stir Fry Curry

Pheasant Stir Fry Curry

Pheasant Stir Fry Curry

1-1/2 lbs. pheasant meat cut into 1-inch chunks

3 cloves garlic, minced

3 T. grated fresh ginger

1 handful of raw shelled peanuts (roughly chopped)

2 T. of curry red paste

8 oz. fresh snow peas

1 14 oz. cans coconut milk

1 lime

3 fresh red chili, finely sliced

Small bunch of fresh cilantro (separate the leaves and stems and then finely chop the stems)

Canola oil

 

Put wok or large frying pan on a high heat and add 2-3 T. of Canola oil. Sauté the garlic, ginger, most of the chopped chili, and the cilantro stalks for 30 seconds. Add the curry paste and stir for another 30 seconds. Add in the pheasant, cook for 3-4 minutes, then add the snow peas and coconut milk. Cover and let cook for 3-4 minutes. Taste and season with salt and pepper if needed. Turn off the heat.  Sprinkle with cilantro leaves, the remaining of the chilies, peanuts and a wedge of lime. Serve with wild rice.

Beef with Soy Sauce and Ginger

Beef with Soy Sauce and Ginger

Beef with Soy Sauce and Ginger

 

2 (8 ounce/ 225 gram) sirloin steaks

Sea salt and freshly ground black pepper

2 pak choy or bok choy (even spinach or any other greens will do)

8 T. soy sauce

1 thumb-sized piece of ginger, peeled

1 chilli, deseeded and finely chopped

1/2 a garlic clove, finely grated

1 lime, juiced

Olive oil

 

On a very hot griddle pan, cook your seasoned piece of sirloin steak until medium or to your liking. Place in a plate and allow to rest for 2 minutes. Now cook your greens in salted boiling water until tender. While hot, douse with a good couple of T. of soy sauce, and sprinkle with the garlic, ginger, chilli, lime juice and olive oil. When the greens are cooked, simply divide onto two plates, thinly slice up the sirloin steaks, place on top of the greens and drizzle with any of the infused sauce left on the resting plate.

Chinese Style Chopped Beef

Chinese Style Chopped Beef

Chinese Style Chopped Beef

 

1 T. sesame oil

1/2 small red pepper, deseeded and diced

1 onion, chopped

1 C. diced zucchini

12oz. minced beef

5oz. can water chestnuts, finely chopped

6 canned whole baby sweet corn cut into quarters

1 C. bean sprouts

2 T. oyster sauce

3 T. rice wine vinegar

 

Heat the sesame oil in a wok or frying pan, add the red pepper, onion and diced zucchini and cook for 3 minutes. Meanwhile, fry the minced meat in a dry frying pan, stirring to break up with a fork until browned. Add the meat to the wok, stir in the water chestnuts, sweet corn and bean sprouts, cooking for 2 to 3 minutes. Stir in the oyster sauce and rice wine vinegar and stir fry for 2 to 3 minutes until slightly thickened.

 

Serve over noodles or rice.  Also makes a delicious filling for tortilla wraps.

 

from: Favorite Family Meals

 

Yield:

Calories:

Fat:

Fiber:

Mini Minute Steaks & Stir Fried Veggies

Mini Minute Steaks & Stir Fried Veggies

Mini Minute Steaks

This marinade is delicious and will also work well if you marinate cubes of round steak on a skewer and then cook them in a preheated broiler or on a griddle pan or barbecue.

1 tablespoon brown sugar

1 tablespoon soy sauce

1 ½ teaspoons lime or lemon juice

Two 4 1.2-ounce minute steaks (very thin steaks)

1 tablespoon vegetable Oil, plus extra for the griddle pan

1 clove garlic, crushed

1 medium carrot, peeled and cut into matchsticks

2 small zucchini, cut into matchsticks

3 scallions, thinly sliced

3/4 cup bean sprouts

¼ cup beef stock

½  teaspoon cornstarch

1 tablespoon oyster sauce

 

Mix together the sugar, soy sauce, and lime or lemon juice. Add the steaks and leave to marinate for at least 30 minutes. Remove the steaks and reserve the marinade. Heat the vegetable oil in a wok and stir-fry the garlic for a few seconds. Add the carrot and stir-fry for 2 minutes. Add the zucchini, scallions, and bean sprouts and stir-fry for 2 minutes. Mix a little of the beef stock with the cornstarch to make a paste and then stir in the remaining beef stock and the oyster sauce. Add to the vegetables together with the reserved marinade, bring to a boil, and cook for 1 minute, until thickened slightly. Brush a griddle pan with a few drops of vegetable oil. Pat the marinated steaks dry with some paper towels and cook the steaks on the griddle for just under 1 minute on each side. Serve with the stir-fried vegetables and sauce.

 

 

from: Favorite Family Meals

Chicken Chow Mein

Chicken Chow Mein

Chicken Chow Mein

1-1/4 lb boneless, skinless chicken thighs, cut into thin strips

1 tsp baking soda

12-14 oz chow mein noodles (thick wheat type, not crunchy fried ones)

1 tbsp vegetable oil

4 cloves garlic, peeled and finely chopped

6 cups finely shredded green cabbage

2 carrots, julienned

2 cups bean sprouts

1 bunch scallions, cut into 2″ pieces, whites and green separated

4 eggs, scrambled, cooked in a single layer, cut into bite-sized pieces (see notes)

1/2 cup water

1/2 cup + 2 tbsp All-Purpose Chinese Stir Fry Sauce (recipe below)

 

All-Purpose Chinese Stir Fry Sauce

 

1/4 cup light soy sauce

1/4 cup regular soy sauce

1/2 cup oyster sauce

1/4 cup Chinese wine

1/4 cup cornstarch

1 tbsp sugar

2 tbsp sesame oil

2 tsp ground white pepper

Combine ingredients in a jar and shake to combine. Store in refrigerator and shake well before use.

 

 

Combine chicken and baking soda in a small bowl and toss to combine. Set aside for 10 minutes to marinate, then rinse chicken well and pat dry.  In the meantime, make the Chow Mein Sauce: mix together cornstarch and soy sauce, then mix in remaining ingredients. Pour 2 tbsp of Chow Mein Sauce over the chicken and set aside to marinate for 10 minutes.  Prepare the noodles according to the packet instructions. Heat oil in wok or large fry pan over high heat. Add garlic and stir fry for 30 seconds until the garlic is golden brown and you can smell the garlic in the oil. Add chicken and stir fry until the skin is white but the inside is still raw – about 1 minute. Add the cabbage, carrot, and the white pieces of scallions. Stir fry for 2-3 minutes until the cabbage is just starting to wilt and the chicken is cooked through. Add the noodles, sauce, and water. Stir fry for 1 minute, tossing to coat the noodles in the sauce. Add bean sprouts, remaining scallions, and eggs. Stir through quickly then remove from heat. Serve immediately.

 

NOTES:  Note about the eggs: I am terrible awful not good at doing the scrambled eggs in the wok thing. If you would rather do it that way, just add them after the cabbage and chicken are cooked: make a well in the pan, pour in the eggs, scramble, let cook fully, toss with other ingredients, and continue on with the recipe. Or, you can omit them altogether.

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.

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.