View Full Version : Any good stir-fry recipes?
04-28-2001, 08:27 AM
dd has recently dicovered stir-fry at a friends house and loves it. Any good recipes?
04-28-2001, 07:45 PM
Mango Chicken Stir-Fry
2 chicken breasts, skinned and boned
2 Tbsp olive oil
1 Tbsp low sodium soy sauce
1/4 cup pineapple juice
2 Tbsp brown sugar
1/4 tsp ginger
1 green bell pepper, cut into strips
1/2 cup slivered almonds
2 soft mangos, peeled, seeded and sliced
- salt and pepper to taste
4 cups cooked rice
Cut chicken into 1 inch cubes; brown int hot oil in wok. Meanwhile, in a small bowl, combine soy sauce, pineapple juice, brown sugar, and ginger. Add green bell pepper and almonds to wak and stir fry until slightly tender. Add soy sauce mixture to wok and stir until thoroughly heated. Reduce heat and add sliced mangos, salt and pepper. Heat for one more minute. Serve immediately over cooked rice.
Mandarin Stir Fry Beef
8-ozs beef top sirloin, cut into bite sized strips
- juices from 2 tangerines (1/4 cup)
2 Tbsp hoisin or oyster sauce
1 Tbsp low-sodium soy sauce
2 cloves garlic, minced
1/2 cup low-sodium chicken broth
1 1/2 cups broccoli florets
1/3 cup sliced green onion
4 cups Chinese or Napa cabbage, sliced
1 can sliced water chestnuts, drained
2 tangerines, peeled, segmented
Remove any excess fat from steak strips; place in shallow non-metal dish. In small bowl, stir together tangerine juice, hoisin sauce, soy sauce, and garlic. Pour mixture over meat; toss to coat. Cover and chill 30 minutes to several hours. Drain meat, reserving marinade. In a wok or large skillet over high heat, place 3 Tbsps broth. Stir-fry the broccoli 3 minutes. Remove from wok. Add more broth if needed; stir-fry onion and cabbage for 2 minutes. Remove from wok. Add more broth if needed; stir-fry water chestnuts and tangerines for 1 minute. Add meat and cooked vegetables back to wok, along with reserved marinade. Toss well; cover and heat 1 minute. Serve with hot rice, cooked in unsalted water.
Pork and Broccoli Stir-fry
1 pound boneless pork loin
1 bunch fresh broccoli
1 red or green bell pepper
3/4 cup chicken broth
1 tablespoon cornstarch
2 tablespoons oyster-flavored sauce
1 tablespoon soy sauce
1/8 teaspoon ground ginger
1 tablespoon vegetable oil
1 clove garlic, minced
1/2 cup fresh mushrooms, sliced
1/4 cup green onions, sliced
- Hot cooked rice (optional)
Partially freeze pork; slice across grain into 1/4-inch slices. Clean broccoli, slice stalks into 1/4-inch slices; cut off the flowerettes. Remove stem and seeds from pepper and cut into thin strips. Set aside. Combine chicken broth, cornstarch, oyster-flavored sauce, soy sauce, and ginger; set aside. Pour oil around top of preheated wok to cover sides. Heat oil over medium-high heat. Add pork, broccoli stalks, pepper and garlic; stir-fry 4 minutes or until pork is browned. Add broccoli flowerettes, mushrooms and onion; stir-fry 2 minutes. Stir chicken broth mixture; gradually add to wok, mix well. Cook 3 minutes or until thickened and bubbly, stirring constantly. Serve over hot cooked rice, if desired.
Tropical Chicken Stir Fry
1 1/2 lbs boneless, skinless chicken breasts, cut into 1/2-inch chunks
2 tsp peanut oil
3 medium carrots, julienned or coarsely grated
2 medium red bell peppers, cut into 1/2 inch pieces
1 small onion, quartered
1/4 cup lime juice
1/4 cup chili sauce
3/4 cup chicken broth
2 tsp cornstarch
3/4 cup orange juice
- salt and freshly ground black pepper, to taste
- garnish: 1 mango finely diced, 4 scallions, chopped, 1/4 cup toasted peanuts, chopped
In a large, nonstick skillet or wok over high heat, warm oil. Add chicken and saute until well browned. Stir in carrots, red pepper and onion, sauteeing for about 5 minutes. Mix together lime juice, chili sauce and chicken broth; add to skillet. Dissolve cornstarch into 2 Tbsp orange juice and mix into stir fry. Add remaining orange juice and bring to simmer. Cover, reduce heat to low and cook for 10 minutes. Season to taste. Serve over rice, passing garnishes separately to be sprinkled on top.
04-28-2001, 07:49 PM
SWEET & SOUR TOFU
Source: The Enchanted Broccoli Forest
1 lb. tofu
1/4 c. lemon juice
1/4 c. tamari sauce
6 T. water
1/4 c. tomato paste
2 T. honey
1 tsp. ginger
4 cloves of garlic
8 scallions, minced
1 green & 1 red bell pepper, sliced in strips
1 lb. mushrooms
1 c. toasted cashews
Cut tofu into small cubes; set aside. Combine lemon juice, tamari,
water, tomato paste, honey, ginger, and garlic; mix until well blended.
Add tofu to this marinade, stir gently, and let marinate for several
hours (or overnight). Stir-fry scallions, bell peppers, and mushrooms
in 2 tsp. of oil. After several minutes, add tofu with all the
marinade. Lower heat, continue to stir-fry until everything is hot
and bubbly. Remove from heat and stir in cashews. Serve over rice.
CRISP-FRIED TOFU AND GREENSSource: The Moosewood Restaurant Kitchen Garden
2 cakes of tofu, frozen overnight and thawed
1/2 c. water or vegetable stock
1 tsp. cornstarch
1/2 c. cornmeal or cornstarch
Marinade: 1/3 c. soy sauce
1/4 c. rice vinegar
1 T. finely grated gingerroot
2 cloves garlic, minced or pressed
Sauce: 3 T. soy sauce
1/4 c. dry sherry
2 tsp. rice vinegar
2 tsp. honey or brown sugar
Vegetables: 3 T. oil
3 cloves garlic, minced or pressed
1 c. thinly sliced onion
6 c. mix of coarsely chopped pak choi, chard, kale,
nappa cabbage or 9 c. chopped spinach
Gently squeeze as much liquid out of thawed tofu as possible.
Cut tofu crosswise into 1/2-inch thick slices, then diagonally,
to make 4 triangles.* Combine marinade ingredients and mix well.
Arrange tofu triangles in one layer in a dish and cover with
marinade. Allow to sit for at least 10 minutes to absorb the
flavors. Prepare sauce mix by combining all ingredients in a
small bowl. In a separate bowl mix the water or stock and the
1 tsp. cornstarch. Dredge marinated tofu pieces in cornmeal or
cornstarch and fry over medium heat in 1/8 to 1/4 inch of oil,
for 3-4 minutes on each side. Drain and keep warm in 200F oven.
Add leftover marinade to sauce mix. Heat 3 T. oil in a wok.
Stir-fry garlic and onion until onion is tender. Add greens and
continue stir-frying until just wilted but not mushy. Add sauce
mix and cornstarch mix and stir-fry just until sauce is thickened.
Add reserved fried tofu. Serve with rice.
* I cut the tofu into many more smaller triangles.
Course : Stir-fry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Chicken ; breasts -- cubed
1 teaspoon Salt
1 teaspoon Cornstarch
3 Green peppers -- cut into 1/
Set above ingredients aside
2 tablespoon Soy sauce
1 tablespoon Soybean paste
1 tablespoon Sugar
2 tablespoon Rice wine vinegar
1/2 teaspoon Salt
Mix the above ingredients well and set aside. Cook chicken in a little oil and minced garlic. When the chicken is no longer pink, add the bamboo shoots and the green pepper to the wok (or fry pan if you don't have a wok). Cook for a minute or two. Sprinkle a little of the rice wine vinegar over the chicken/veggie mixture and cook another minute. Add nuts and cook another minute. Pour sauce over the contents of wok and cook until heated through. Serve over hot cooked rice with a nice side dish liked my Szechuan Green Beans Hope you enjoy!
04-28-2001, 09:39 PM
Great recipes Diane! A tofu caution....if you have never eaten it, go easy the first time. What a belly ache! :sick:
04-30-2001, 04:15 PM
Thanks for the ideas. I might just give one a try some night this week.
I've actually had stir-fry with tofu at a friends place, but didn't know what it was until after I ate it. I actually enjoyed it. I wonder if the dks would eat it. Might give it a try. They are pretty good about trying new things. dd can be picky, but will usually eat most things. ds is not problem. If it's not moving, he'll eat it.
(including sand, lint of the carpet etc.) He's getting a bit better now that he's older.:happydnc:
05-14-2001, 12:26 PM
I was just reading Woman's World when I came across this stir fry recipe and remembered that you were looking for some, so here it goes.
Southwestern Beef Stir-fry
1 pkt. boil-in-bag rice, from 14oz pkg.
1 Tbs. oil preferably olive
3 cups frozen green bean and carrot mixture
from 1 (1lb. ) pkg.
1 cup frozen green and red pepper strips
2 cloves garlic minced
1 lb. beef round, cut for stir fry (2"x1/2" long strips)
1 tsp. dried Santa Fe style seasoning, such as
1/4 tsp. salt
3/4 cup mild picante sauce from a jar
2Tbs. chopped fresh cilantro.
Cook Rice according to package directions. Meanwhile, in large skillet heat oil over medium heat. Add bean and carrot mixture, pepper strips, and garlic. Cook, stirring frequently, until vegetables are thawed and released watrer is evaporated. Remove from skillet. Increase heat to medium high. To same skillet add, beef, seasoning and salt. Cook, stirring occationally, until beef is cooked through, 3-4 minutes. Stir in picante sauce and cilantro. Heat through 1 minute. Stir vegetables into skillet with meat. Serve over rice.
05-15-2001, 05:07 PM
We tried out the tropical chicken recipe, dk's loved it. Might give this new one a try.(southwestern beef).
09-20-2001, 04:44 PM
Easy & Quick Steak Stir fry.
1 onion (chopped)
1 celery stalk (julienne)
1 can of yellow waxed beans
1 can of green waxed beans
1 carrot (julienne)
1 big but thin steak(chopped in bite size pieces)
Salt and Pepper
cook steak in olive oil until cooked, then add onion, celery, and carrot, stir until tender. Then add beans, salt, pepper and then soya sauce. Serve with rice.
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