One of the things we always plant in the garden is long beans or snake beans (sitaw). This year, we have been enjoying a steady harvest. Here's one recipe that I used them in. I cooked this on a weekday when time to get dinner on the table is short. I called this the lazy stirfry because I did away with various steps usually involved in stirfrying. This way, I got dinner on the table in less than an hour and still served up something healthy and delicious.
Click here for the recipe for my version of Pork and Sitaw (long beans) Stirfry - the lazy way
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Showing posts with label stirfry. Show all posts
Showing posts with label stirfry. Show all posts
I had one eggplant and a couple of zucchinis so why not put them together for a quick and tasty stir fry, I thought. So I did, and it was good!
Want to try out something that is different and refreshing especially after all the Thanksgiving turkey and all the rich trimmings? This vegetable dish is perfect for that. Just get you a bowl full of rice and put this Eggplant & Zucchini stir fry over it, and you're good to go.
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Sometimes, even with the best intentions I am just too tired by the time I get home from a full day's work at the office. It is nice to come home and find dinner already ready and waiting. And when that dinner is as delicious as this chicken and asparagus stirfry was, well it just melts your cares away.
Click here for the Stir Fried Chicken with Asparagus recipe.
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This very easy to make spicy stir fried beef will spice up any weekday meal and will make it look like you've been slaving in the kitchen when in reality this meal can be had in under an hour. Make sure you get your steamed rice started before you even start cooking this dish because you'll want to heap this over some steaming hot rice as soon as it is done. And, like I said, it gets done really fast, so get your rice cookin'!
Click here for the recipe for Stir Fried Beef with Basil.
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Click here for the recipe for Chicken with Basil and Beans.
Visit our new blogs:
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Found Not Lost - about all the things we 'find' worth talking about
When I'm eating something that the rest of the family do no eat, I usually end up cooking a completely different dish for them. I lucked out when I cooked these two dishes on the same night. I simply had to double some of the ingredients then it was just a matter of stir frying one dish after the other.
Click on the photos for recipes.
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This was another happy accident that came about when I couldn't decide what to make for dinner, didn't feel like looking for a recipe to try, and was just plain tired of the usual fried and baked dishes. I had some of the boneless and skinless chicken thighs in the freezer so I decided to simply stir fry them with some chinese broccoli. However, as I started chopping the ingredients, I changed my mind midway and decided to cook them as separate dishes. The broccoli, I simply pan friend with olive oil and garlic. For the chicken, here's what I did.
INGREDIENTS:
3 packs of boneless skinless chicken thighs (about 15 thighs)
1 large onion, sliced
1 cup of dried Shiitake mushrooms (soaked in hot water)
1/4 cup diced red bell peppers
1 hot chili pepper, sliced (optional)
Oil
Marinade:
1 Tbsp. ginger, minced
1 Tbsp. garlic, minced
1 teaspoon hot sauce (add more or less to your taste)
1/2 teaspoon freshly ground black pepper
2 Tbsp. Soy Sauce
1 Tbsp. Chinkiang Vinegar (black rice vinegar)
4 Tbsp. Oyster Sauce
Slice up the chicken thighs into bite sized pieces and mix with the marinade ingredients. Let stand for 15 to 30 minutes while you get the rest of the ingredients ready and cook the vegetable. Once you start stirfrying, things start cooking really fast so save the stirfying of the chicken until you have everything cooked and are almost ready to eat.
When you're ready, heat about 2 tablespoons of oil in a wok and stirfry the chicken in batches so that it sears rather than stews. I stir fried this batch of chicken in four batches since my stove doesn't get quite hot enough to maintain a high heat in my wok. The marinade should caramelize nicely to coat the chicken pieces. When you're done cooking the chicken, add two more tablespoons of oil to the wok and stirfry the mushrooms (squeeze out the liquid first) and onions for a couple of minutes then add the chicken back in. Mix well, add the diced bell peppers, stir and take off the heat. If you want the dish to be spicy, stir in the hot chili pepper slices along with the bell pepper. Since I have to make this less spicy for the girls' sake, I just topped my serving with the hot peppers instead.
I cooked a lot because the girls needed something to bring for their lunch. They said this dish was even better the next day.
I can't believe while looking through my photo archives that this is the only photo of this dish I can find. Yeah, I know it's a long title, but since I didn't really follow a recipe I don't really know what to call this. It's like a cross between a regular stir fried dish and chow mein. This dish actually had noodles buried under all the veggies, and I thought I had a better photo to show that. Oh well, I guess you'll just have to take my word for it that somewhere under that pile of goodies are some noodles. I think this may be closer to chopsuey, but since I haven't consciously cooked chopsuey yet, I am not really sure. I just remember ordering chopsuey frequently as a child and have always associated stir fried vegetables with it. I also had some tofu on hand, so I thought I may as well throw those in too.
I've been trying to eat more tofu lately, since it is supposed to be rich in magnesium; an element sorely needed by aging bodies like mine, according to Dr. Emer, my long-distance medical consultant and friend.
For this dish you will need just about everything in your refrigerator. Well not quite, but the ways you can vary the ingredients can be endless:
INGREDIENTS:
1/2 pound of pork loin, sliced into thin strips
4 cloves of garlic, minced
1 large onion, sliced
1 medium sized bok choy, sliced
2 carrots, sliced thin
2 ribs of celery, sliced thin
1 can of baby corn
1/2 cup chicken broth
1 teaspoon corn starch
2 tablespoons oyster sauce
Salt & Pepper to taste
1 pack of egg noodles (about 8 oz), pre-cooked
COOK THE NOODLES:
My girls like the pan-fried noodle dishes from the Chinese restaurant, so this was also an attempt to duplicate the crunchy noodles that slowly soften with the gravy from the stirfry. Since I can't get my stove to heat my wok enough for a good searing like in the restaurants, I used the following method gleaned from the net, but sadly can't remember exactly where. First, boil some water and cook the noodles for about 5 minutes. Drain, toss in 2 tablespoons of canola or vegetable oil, and spread on a cookie sheet. Put under the broiler for a minute or two (watch closely) just until the edges of the noodles start to brown. Turn the noodles over and do the same to the other side. Put noodles on a pretty dish and set aside.
STIRFRY:
Heat two tablespoons of oil in a wok and stir fry the pork strips until they are cooked through. Remove from the pan or just move them up the sides so you can stir fry the garlic and onions until they are fragrant. Add the celery and carrots and stir fry everything together. Add the oyster sauce, salt and pepper and stir a couple of minutes. Add the bok choy and baby corn and the corn starch dissolved into the broth. Stir together just until the corn is heated through and the bokchoy is slightly wilted then add the tofu. Cook another minute for the tofu to get heated through and the broth to thicken. Adjust for taste, and pile on top of the noodles.
COOKING SAUCE: (mix in a small bowl and set aside)
2 Tablespoons Jufran Banana Sauce
1 Tablespoon Sugar
1 teaspoon chili paste (sambal oelek)
1 teaspoon corn starch
2 Tablespoons soy sauce
1/4 cup water
STIRFRY:
1 lb. shrimps peeled and deveined
3 cloves garlic, chopped
2 tsp. ginger, minced
1 large eggplant, sliced into squares (I used a globe variety eggplant for this recipe, but the japanese eggplant is preferred)
1/2 cup dried, sliced shitake mushrooms (soak in hot water for 10 minutes and squeeze excess water out before using)
1/4 cup cilantro, chopped
1 Tablespoon Black Bean Garlic Sauce
2 Tablespoons Oyster Sauce
4 Tablespoons Canola Oil
1/2 block Tofu (about 1 cup), cubed
In a wok, heat 2 TBSP oil and fry eggplants until browned on both sides. Set aside to drain on paper towels. Heat the remaining 2 TBSP of oil and sautee the ginger, garlic and onions until fragrant. Add mushrooms, stir fry for about a minute. Add the shrimps, black bean sauce, oyster sauce and stir. When shrimps turn opaque, add cooking sauce mixture and reserved eggplants, stir and add the tofu cubes. Cover and cook for 2-3 minutes or until sauce comes to a boil. Turn off the heat, sprinkle on the chopped cilantro, give it a quick stir and serve.
I actually wanted to make chicken stirfry with fermented black beans, like the one CeliaK made, but when I went to go cook, I realized I didn't have any black beans, so I cooked it anyway and just pretended like it had 'tausi'. Well, another improvisation, but it still worked.
1 whole chicken, cut up chinese style into bite sized pieces
1 onion sliced
5 cloves of garlic, minced
1 teaspoon fresh ginger, minced
1 lb. fresh asparagus, trimmed and cut into 1 inch length
1 red bell pepper, cut into 1 inch squares
2 tablespoons Oyster Sauce
1 tablespoon Hoisin Sauce
1 cup water
2 tablespoons oil
1 teaspoon of cornstarch dissolved in about 1/8 cup of water
Heat oil in wok or large skillet. Add garlic and ginger and stirfry until fragrant, then add onions and stirfry for another minute. Add chicken pieces and stirfry for a few minutes more. Add 1 cup of water, and cover to simmer until tender, about 30 minutes. When the chicken is tender, the liquid will probably have reduced to about 1/4 of a cup. At this point, add the oyster sauce and hoisin sauce and stir. Then add the asparagus and red bell peppers and stir fry for a couple of minutes until they are cooked through but not soft. They will render some liquid, you can thicken any liquid left in the pan with the cornstarch mixture. Adjust the seasonings to your taste, and serve.
Here's another simple recipe, great for nights when you only have 30 minutes to get dinner on the table. While the rice is cooking, get these ready:
3-4 Boneless, skinless chicken breasts cut up for stirfry
1 tablespoon light soy sauce
1 tablespoon rice vinegar
2 tablespoons of canola oil
3 cloves of garlic, minced
1 onion, sliced
1 teaspoon minced fresh ginger
1 tablespoon of Oyster Sauce
1 lb. of chinese snow peas, ends removed
Salt & Pepper to taste
1 teaspoon cornstarch dissolved in 1/4/c water
In a bowl, mix the chicken pieces with 1 tablespoon of light soy sauce and 1 tablespoon of rice vinegar. Let marinate while you fix the rest of the ingredients. Heat your wok or pot to high heat, or until the oil is just at the smoking point. Add the ginger and garlic and sautee until fragrant. Add the onions, and stir, then add the chicken mixture, including the marinade. Stir fry until the chicken changes to a whitish color. Add the oyster sauce and snow peas, and stir just until the snow peas change to a bright green color. Add salt and pepper to taste and the cornstarch mixture to thicken any liquid rendered, and you're done! Dinner in 30 minutes.
One of the simplest ways to cook eggplants is to cook it simply, and this is one of the simplest ways. I had meant to cook kare-kare (oxtail stew) with eggplants, but I never got around to getting all the other ingredients and the eggplant was starting to get too old, so I thought I had better cook it. This is a simple stirfy dish, using what is already in my pantry.
1 large eggplant (not the japanese type, the big round ones), cut into one inch pieces
1/2 red bell pepper (diced)
1/2 onion, sliced
2 cloves of garlic
1 teaspoon Ginger, minced
1 tablespoon Oyster sauce
1/2 teaspoon cornstarch dissolved in a bit of water
Oil
Peel and cut the egglants into 1 inch pieces, place in a collander and sprinkle with salt. Leave in the sink to drain while preparing the rest of the ingredients. Rinse the salt from the eggplants and shake any excess water off. You can also dry it by dabbing with a paper towel. Heat a wok or skillet and add about 2 tablespoons of oil. When the oil is hot, add the eggplants and brown each side but don't cook all the way until it is mushy; remove browned eggplants to a plate. You may have to add another tablespoon of oil if the eggplant absorbed too much oil. Sautee the garlic, ginger and onions until fragrant, then add the red bell peppers. Stir, and add the eggplants and oyster sauce. Cook for about a minute, this should render some liquid. If not add about 1/4 of a cup of water, or less depending on how much liquid you need to cook the eggplants the rest of the way. Just before removing from the heat, add the cornstarch mixture to thicken the sauce and adjust the seasoning with some salt and pepper if necessary.
Yeay! It's the weekend, the girls are still asleep, and I can play on the computer for a while. I'll try to catch up on posting some recipes. Here is the Pork and vegetable stir fry that we had over a week ago, when I cooked the Curried Pork.
1/2 lb. pork meat, cut into strips
2 cloves of garlic, minced
1 small onion, sliced
1/2 cup celery or 1 rib, sliced
1 carrot, peeled and sliced
1/2 lb. (approximately) Pechay or baby bok choy (we got these from our garden)
1 can baby corn
2 tablespoons of vegetable or canola oil
2 tablespoons oyster sauce
1 teaspoon of cornstarch dissolved in 1/4 cup of water
Salt and Pepper to taste
In a wok (or any other pot you have), heat oil in high heat until it starts to smoke and stir in first the garlic then the onions and stir until fragrant. Add the meat and stir fry until it changes color. Add the celery and carrots and stirfry for another minute. Then add the bok choy and baby corn. Stir until the bok chow wilts and the baby corn is heated through. Add the oyster sauce and stir. If needed, add the cornstarch mixture to thicken the sauce. Add salt and pepper to taste.
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