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Stir Fried Pork with Rice Noodles

Stir Fried Pork with Rice Noodles

Stir Fried Pork with Rice Noodles

 

10 oz. rice noodles, cooked al dente

12 oz. boneless pork, cut into bite sized pieces

2 T. vegetable oil, divided

5 cups broccoli florets

8 oz. button mushrooms, sliced

1 lg. sweet pepper, sliced

1/4 cup Mae Ploy sweet chili sauce

1/4 cup Kikkoman low sodium soy sauce

1 1/2 T. Huy Fong chili garlic sauce

1/4 cup dry white wine

2 tsp. sesame oil

pinch of salt

 

Cook rice noodles in a large pan to al dente, drain and rinse with water and reserve. (mine took around 5 mins.) In a large skillet on medium high, add 1 T. vegetable oil and the pork, cook stirring until done, about 5 mins. Remove from the heat and place in a covered bowl. In the same skillet on medium heat, add 1 T. vegetable oil and the sliced mushrooms along with a pinch of salt and cook stirring for 5 mins. Next, add the broccoli, pepper, and wine and cook until softened, 5 to 7 mins. Add the cooked pork and noodles to the skillet and toss to combine. Mix the chili sauce, soy sauce and chili garlic sauce in a small bowl, then pour into the skillet. Toss and cook until the pork and noodles are heated through, 4 mins. Drizzle with sesame oil and serve hot.

 

Servings: 4
Serving Size: about 2 C.

Calories: 604
Fat: 18 g
Fiber: 6 g
Protein: 29 g

One-Pan Beef Stir Fry with Noodles

One-Pan Beef Stir Fry with Noodles

One-Pan Beef Stir Fry with Noodles

 

1.5 pounds steak sliced 1/4 inch thick

1.5 tsp. cornstarch

1 tsp. salt

½ tsp. pepper

⅛ cup peanut oil

1 red onion cut into thin wedges

1 red pepper sliced into 1/4 inch strips

1 mead broccoli cut into florets

3 medium carrots sliced diagonal 1/4 inch thick

8 ounces mushroom sliced 1/4 inch thick

4 cloves garlic minced

1 T.  fresh ginger grated

4 scallions

2 bundles udon noodles optional

 

1/2 cup soy sauce

1/4 cup brown sugar

3 T.  rice vinegar

1/2 T.  fish sauce

1/2 T.  sesame oil

1/2 tsp. red pepper crushed

 

Once all the ingredients are prepared, toss the sliced beef in a large bowl with the cornstarch, salt, and pepper. Use tongs to ensure each piece is fully coated. Heat oil in a cast iron wok, braiser skillet, or Dutch Oven. Sear the meat on both sides and remove to a plate while cooking the vegetables. Add the heartier vegetables such as the carrots and peppers and sauté for about 5 minutes. Add the remaining vegetables (minus the green onions and sesame seeds) and sauté another five minutes. Whisk the sauce ingredients in a medium bowl to combine. Add the meat, cooked noodles if using, and sauce to the vegetable skillet. Cook and continue to toss for 5-10 minutes until all is coated and sauce has thickened. To cook the noodles in the finished stir fry, add 2 cups of water and the noodles, then cover with a lid for 10 minutes at a simmer. Or, cook the noodles in a separate pot nd drain off the excess starch and water. Top with green onions and sesame seeds for garnish.

 

Servings: 6
Serving Size: about 1 1/2 C.

Calories: 323
Fat: 13 g
Fiber: 4 g
Protein: 30 g

Stir Fried Mushrooms with Garlic and Ginger

Stir Fried Mushrooms with Garlic and Ginger

Stir Fried Mushrooms with Garlic and Ginger

 

1/2 tablespoon vegetable oil

8 ounces mushroom medley mix I used a mix of Velvet Pioppini, Forest Nameko, and Nebrodini Bianco

1/2 tablespoon garlic, pressed

1 teaspoon ginger, peeled and grated

1/2 teaspoon chili garlic sauce

1 tablespoon fish sauce*

1 tablespoon green onion (only the green part), sliced

 

Thinly slice the mushrooms or if they are small and grouped together at the base, cut off the base to break them apart. In a large skillet, heat the vegetable oil over high heat. Add the mushrooms and stir-fry until they begin to soften and release their moisture, about 2 to 3 minutes. Add the garlic, ginger, and chili garlic sauce. Cook for about 30 seconds to 1 minute or until the garlic begins to brown but not burn and get crispy. Add the fish sauce and cook for about 30 more seconds, tossing to mix well.  Take the skillet off the heat and toss in the green onions.Serve as a side, snack, or as a topping or filling for soups and wraps.

Stir fried Purslane, Chinese Style

Stir fried Purslane, Chinese Style

Stir fried Purslane, Chinese Style

 

1 or 2 bunches purslane

1 tablespoon oil

1 teaspoon finely chopped garlic

1 tablespoon soy sauce

1/2 teaspoon sugar

1/2 teaspoon sesame oil

 

Wash purslane, shake dry and trim off the roots and tough lower ends of the stems. Cut into bite-sized pieces. Heat oil and fry garlic on low heat until fragrant. Toss in the purslane and stir fry for 1 minute, add soy sauce, sugar, sesame oil, and mix quickly.

Stir Fry Sauces

Stir Fry Sauces

Stir Fry Sauces

 

1/3 C. Soy

1 T, Cornstarch

1-2 T. Honey

 

Mix the soy sauce and cornstarch in a bowl first, then add the honey and mix together.  Add in the last few minutes of cooking a stir fry.

 

All Purpose Stir Fry Sauce:

⅓ C. low sodium soy sauce – or coconut aminos

¼ C. avocado oil – or other cooking oil

1 T. cornstarch – or 1 T. arrowroot powder, or 2 T. tapioca starch

2 tsp. fresh ginger – grated

pinch of red pepper flakes

 

Ginger Garlic Stir Fry Sauce:

¼ C. avocado oil – or other cooking oil

3 T. soy sauce – or coconut aminos (soy-free alternative)

½ freshly squeezed lemon – about 2 T. of lemon juice

2 tsp. fresh ginger – grated

1-2 tsp. honey – or maple syrup (optional)

1 garlic clove – minced

 

Nut or Seed Butter Stir Fry Sauce:

3 T. nut butter or seed butter – almond butter, sunflower seed butter etc.

3 T. soy sauce – or coconut aminos (soy-free alternative)

3 T. apple cider vinegar

2 tsp. fresh ginger – grated

1 T. honey – or maple syrup, stevia or xylitol

 

Spicy Pineapple Stir Fry Sauce:

4 T. pineapple juice – note: add the pineapple chunks the the stir fry you make

3 T. soy sauce – or coconut aminos (soy-free alternative)

2 T. avocado oil – or other cooking oil

1 T. honey – or maple syrup

1 T. cornstarch – or 1 T. arrowroot powder, or 2 T. tapioca starch

½ tsp. paprika

¼ tsp. cayenne pepper

pinch of red pepper flakes

 

Teriyaki Inspired Stir Fry Sauce:

3 T. soy sauce – or coconut aminos (soy-free alternative)

3 T. apple cider vinegar

2 T. avocado oil – or other cooking oil

1 T. coconut sugar – or brown sugar

1 T. cornstarch – or 1 T. arrowroot powder, or 2 T. tapioca starch

2 tsp. fresh ginger – grated

1 garlic clove – minced

 

Sweet and Spicy Stir Fry Sauce:

2 T. apple cider vinegar

2 T. soy sauce – or coconut aminos (soy-free alternative)

3 T. tomato paste

1 T. cornstarch – or 1 T. arrowroot powder, or 2 T. tapioca starch

1 T. honey – or maple syrup

 

Bacon Yakisoba (Fried Noodles)

Bacon Yakisoba (Fried Noodles)

Bacon Yakisoba (Fried Noodles)

 

3-4 slices bacon, cut into bite-size pieces

1/4 cabbage, sliced thinly

1 tablespoon vegetable oil

1/4 cup water

1 fresh Yakisoba packet (comes with noodles and seasoning powder)

Kewpie mayonnaise, aonori (seaweed flakes), or pickled ginger, for garnish

 

Cook bacon in large skillet over medium-high heat until almost crispy. Set aside. Drain all but 1 tablespoon bacon fat. (For non-bacon option, start with 1 tablespoon vegetable oil.)  Add cabbage to bacon fat and cook until soft. Set aside.   In same pan, heat oil and water. Add noodles and pan fry 2-3 minutes, until soft. Add bacon and cabbage. Sprinkle in seasoning powder and combine until even.   Divide among 3 plates. Garnish with a few lines of Kewpie mayonnaise, a handful of aonori, and a pinch of pickled ginger.

Easy Chicken with Noodles and Basil

Easy Chicken with Noodles and Basil

1 T. Sesame Oil

2 lg. Boneless, Skinless Chicken Breast Halves, sliced

1 T. Soy Sauce

1 T. Honey

10 oz. Udon Noodles, ready to use

Handful Fresh Basil, torn

 

Heat oil in large wok or frying pan over medium-high heat.  When hot, swirl it around the pan and add the chicken.  Stir-fry quickly for a few minutes until chicken begins to turn golden.  Remove from pan and set aside. Add soy and honey to the pan and let bubble for a minute.  Return chicken  to pan along with the noodles and stir until noodles are warmed through and everything is coated.  When ready to serve, stir in basil and serve immediately.

 

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 III

Spam Fried Rice III

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.

Tangerine Pork Stir-Fry

Tangerine Pork Stir-Fry

Tangerine Pork Stir-Fry

 

1 pound boneless center loin chops, cut into 1/4-inch slices, trimmed

1 cup white rice, or brown rice

7 – 8 seedless tangerines*, OR 3 navel oranges, divided*

3 tablespoons soy sauce

1 tablespoon honey

1 tablespoon cornstarch

4 teaspoons canola oil

1/2 large red onion, halved and cut into 1/2-inch slices

2 teaspoons fresh cilantro, chopped (optional)

 

Prepare rice according to package directions. Remove from heat and let stand, covered, until ready to serve. While rice is cooking, halve and squeeze 5 or 6 tangerines or 2 oranges to yield 23 cup of juice. In a medium bowl, whisk together juice, soy sauce, honey, and cornstarch. Set aside. Remove peel off remaining 2 tangerines or 1 orange. Cut half of peel into 1/4-inch strips (discard remaining peel). Set aside. Cut fruit into bite-sized pieces. Set aside. In a large wok or skillet over medium-high heat, warm oil. Add fruit peel and stir-fry for 30 seconds. Add onion and stir-fry for 30 seconds. Add pork and stir-fry until pork is cooked through and onion is crisp-tender, 3 to 4 minutes. Add juice mixture and fruit and cook, stirring occasionally, until mixture comes to a boil and thickens, about 1 minute. Serve stir-fry ostructs you to juice the fruit.

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.

Stir-Fried Orange Beef

Stir-Fried Orange Beef

1 lb. lean Sirloin Steak, cut into thin strips
Juice of an Orange
Zest of an Orange, grated
1 T. Soy Sauce
1 tsp. Cornstarch
1-inch piece of fresh Ginger Root, peeled and finely chopped
2 tsp. Sesame Oil
1 large Carrot, julienne
2 Scallions or Green Onions, thinly sliced
3 to 4 cups cooked Rice Noodles or boiled White Rice to serve

Place the beef strips in a small bowl with the grated orange rind (zest) and orange juice. (You’ll get the most juice out of your orange if you roll it a few times on the counter, before squeezing.) Cover and marinate for at least a half-hour, stirring from time to time. White Rice that will be served as a base for your stir-fried orange beef. Drain the marinade from the meat and reserve. Mix the meat with the soy sauce, cornstarch, and ginger. Heat the sesame oil in a wok or heavy skillet over medium-high heat. When the oil is hot, add the beef strips and stir-fry for about a minute, or until they are lightly colored. Add the julienne carrot and stir-fry for another 3 minutes. Stir the sliced scallions into the mixture in the wok and cover with the reserved orange marinade. Cook over medium heat until the sauce is boiling and begins to get thick and glossy. Serve the stir-fried beef immediately over a bed of rice noodles or cooked white rice on a serving platter. Offer soy sauce on the side for additional seasoning.

10 Minute Beef Stir Fry

10 Minute Beef Stir Fry

1 lb. beef flank
1/2 tsp. salt
1/2 tsp. fresh ground black pepper
3 tsp. hot chili oil
2 cloves garlic; crushed
8 ounces frozen broccoli
8 ounces frozen carrot slices
¾ C. water
1/4 C. creamy peanut butter

Cut beef crosswise (against the grain) (partially freeze meat to get very thin slices); sprinkle with the salt and pepper. In a nonstick skillet over medium-high heat, heat 2 tsp. oil; add beef; cook and stir 2 to 3 minutes until browned. Using slotted spoon, remove beef to plate. In same skillet over medium-high heat, heat remaining 1 tsp. oil; add garlic; cook and stir 30 to 60 seconds. Add frozen vegetables, 1/4 C. water, and remaining 1/4 tsp. each salt and pepper; cook, covered, 3 minutes until tender. Meanwhile, in small bowl stir peanut butter and remaining 1/2 C. water to blend; add to skillet along with beef and any accumulated juices. Cook, stirring 1 to 2 minutes longer until heated through and coated with sauce. Use 3 tsp. vegetable oil for hot chili oil for a milder taste.

Sesame Stir-Fried Chinese Greens

Sesame Stir-Fried Chinese Greens

2 tsp. canola oil

2 lb. baby bok choy

2 T. low-sodium soy sauce

1 T. rice wine vinegar

2 tsp. toasted sesame oil

1 T. toasted sesame seeds

 

In a wok or large frying pan heat the oil over high heat until very hot. Add the bok choy and stir-fry until they begin to soften slightly, 1 to 2 minutes. Add the soy sauce, vinegar and sesame oil and cook until just done, 1 to 2 minutes longer. Sprinkle with sesame seeds and serve.

 

Yield: 6 servings

Calories: 61

Fat: 4g

Fiber: 2g

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

Broccoli and Tofu Stir Fry with Toasted Almonds

Broccoli and Tofu Stir Fry with Toasted Almonds

1 pkg (16 oz) firm tofu

4 C. broccoli florets

3 tsp. toasted sesame oil

1 bunch scallions (about 8), trimmed and thinly sliced

3 cloves garlic, minced

1 sm jalapeno chile pepper, halved, seeded, and finely chopped (wear plastic gloves when handling)

3 1/2 tsp. soy sauce

2 Tsp. sliced almonds, lightly toasted

2 C. cooked brown rice

Place tofu on a plate, and top with a cutting board. Place several cans of food on the board to weight it down. Let tofu rest 30 minutes while water is squeezed out. Cut tofu into small cubes. While tofu drains, lightly steam broccoli until crisp tender, about 5 minutes. Set aside. Heat 2 tsp. of oil in wok or large nonstick skillet over high heat. When hot, add tofu and cook, stirring constantly, 5 minutes to brown. Transfer to a shallow bowl. Add the remaining 1 tsp. oil to wok, followed by scallions, garlic, pepper, and broccoli. Stir fry 2 minutes over medium high heat. Stir in soy sauce, almonds, and tofu, and gently toss to combine. Serve each portion with 1/2 C. of brown rice.

Yield: 4 servings

Calories: 307

Fat: 13g

Fiber: 6g

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.

Southwestern Stir-Fry

Southwestern Stir-Fry

1 pound pork tenderloin, cut in quarters lengthwise and then cut 1/4-inch thick

2 T. dry sherry

2 tsp. cornstarch

1 tsp. ground cumin

1 clove garlic, minced

1/2 tsp. seasoned salt

1 T. vegetable oil

1 green bell pepper, seeded and cut into strips

1 medium onion, thinly sliced

12 cherry tomatoes, halved

Combine sherry, cornstarch, cumin, garlic and salt in a medium bowl. Add pork slices and stir to coat. Heat oil over medium-high heat in heavy skillet. Add pork mixture and stir fry about 3 to 4 minutes. Add remaining ingredients. Cover pan and simmer for 3 to 4 minutes. Serve hot with green Chile salsa.

Ginger Beef and Edamame Stir-Fry

Ginger Beef and Edamame Stir-Fry

10 – 12 ounces cooked roast beef, cut into thin strips

3 tablespoons reduced-sodium soy sauce

2 teaspoons Asian sesame oil

2 teaspoons rice-wine vinegar

2 teaspoons oyster sauce

1 teaspoon sugar substitute

1 teaspoon cornstarch

1 cup frozen shelled edamame beans

1 cup snow peas or snap peas

1/2 cup reduced-sodium chicken broth

1 teaspoon extra-virgin olive oil

1 tablespoon minced fresh ginger

2 cloves garlic, minced

In medium bowl, combine beef strips and soy sauce; toss to coat. Set aside. In small bowl, combine sesame oil, vinegar, oyster sauce, sugar substitute, and cornstarch; set aside. Place edamame in large nonstick skillet over medium heat. Toast 2 minutes; shaking pan occasionally. Add snow peas and chicken broth; cover pan and bring to a simmer. Let cook 1 minute. Add oil, ginger, and garlic. Cook 1 minute, stirring often. Add beef and sesame sauce to skillet, still over medium heat. Cook to warm through, stirring often, until sauce thickens. Serve immediately.

Broccoli-Tofu Stir-Fry

Broccoli-Tofu Stir-Fry

1 (3 1/2-ounce) bag boil-in-bag brown rice

2 tablespoons low-sodium soy sauce

2 tablespoons oyster sauce

2 1/2 teaspoons cornstarch

2 teaspoons rice vinegar

2 teaspoons dark sesame oil

2 teaspoons vegetable oil

1 pound firm tofu, drained and cut into 1/2-inch cubes

1/4 teaspoon salt

2 cups broccoli florets

3/4 cup water

1 1/2 tablespoons bottled minced garlic

Cook the rice according to package directions. While rice cooks, combine soy sauce and the next 4 ingredients (soy sauce through sesame oil) in a small bowl, stirring with a whisk; set aside. Heat vegetable oil in a large nonstick skillet over medium-high heat. Add the tofu, and sprinkle with salt. Cook 8 minutes or until golden brown, tossing frequently. Remove tofu from pan, and keep warm. Add broccoli, water, and garlic to pan. Cover and cook 4 minutes or until crisp-tender, stirring occasionally. Uncover; add soy sauce mixture and tofu, stirring gently to coat. Cook 2 minutes or until sauce thickens, stirring occasionally. Serve the broccoli mixture over rice.

Stir-fried Eggplant and Tofu

Stir-fried Eggplant and Tofu

3 T. vegetable oil

1 package (18 oz.) firm tofu, drained, cut into 1 1/2- by 2-in. chunks

2 garlic cloves, minced

1 pound eggplant, cut into 1- by 3-in. strips

1 small red or green bell pepper, cut into 1-in. pieces

1/3 C. reduced-sodium soy sauce

2 T. sugar

2 T. oyster sauce

1/4 C. fresh basil leaves

Heat oil in a large nonstick frying pan over high heat, add tofu, and gently cook, turning tofu occasionally, until browned slightly, about 5 minutes. Use a slotted spoon to transfer tofu to a plate. Cook garlic, eggplant, and bell pepper in pan until softened, stirring occasionally, 8 to 10 minutes. Add soy sauce, sugar, and oyster sauce and cook until heated through, another 2 minutes. Return tofu to pan and gently stir to coat. Remove from heat and stir in basil leaves. Serve over rice.

Blackened Beef Stir-Fry

Blackened Beef Stir-Fry

12 ounces boneless beef top sirloin steak or top round steak

2-1/4 tsp. blackened seasoning for beef

2/3 C. water

2 T. tomato paste

2 tsp. cornstarch

1/2 tsp. instant beef bouillon granules

1 T. cooking oil

1 16-ounce package frozen stir-fry vegetables (any combination)

3 C. hot cooked rice

If desired, partially freeze beef for easier slicing. Trim fat from beef. Thinly slice beef across the grain into thin bite-size strips. Sprinkle steak strips with 2 tsp. of the blackened seasoning; toss to coat well. For sauce, in a small bowl stir together the water, tomato paste, cornstarch, beef bouillon granules, and remaining 1/4 tsp. blackened seasoning; set aside. In a wok or large skillet heat oil over medium-high heat. Add stir-fry vegetables. Cook and stir for 2 to 3 minutes or until crisp-tender. Remove vegetables from wok. Add beef strips to hot wok. (Add more oil as necessary during cooking.) Cook and stir for 2 to 3 minutes or until desired doneness. Push meat from center of wok. Stir sauce. Add to center of wok. Cook and stir until thickened and bubbly. Return vegetables to wok. Stir together to coat all ingredients with sauce. Heat through. Serve over rice.

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 1â/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.