Recipezaar: Stir-fry,One-Dish Meal recipes

A Feel Good Meal

Thu, 17 Jul 2008 19:16:30 -0400

NO guilt here! After the Zaar world tour I needed a low fat - low calorie meal and came up with this. Using garden fresh herbs and veggies. Pasta is a comfort food for many using whole wheat pasta giving more fiber, no sodium, low in fat, with no preservatives. A low fat pasta dish Making a feel good meal that is good for you! Having fresh veggies, herbs and lots of heat from hot pepper to kick it up with flavor and very little oil keeping the fat down. -- posted by ~Rita~

Thai a Yellow Ribbon

Sun, 27 Jul 2008 03:29:29 -0400

My favorite low-fat recipe creators, Janet & Greta Podelski, dreamed up this Thai fettucine dish while sitting under an old oak tree in Orlando. -- posted by ~Jen~

Tropical Chicken Soup

Thu, 31 Jul 2008 01:13:20 -0400

I recently had an upset stomach and the doctor put me on a strict diet. This is a delicious dish that I came up with that I would be proud to serve my friends, sick or not. Coconut milk has been found to cure diarrhea while the other low-fiber ingredients are easy on the stomach. Enjoy! -- posted by Luckynum49

Chicken Chow Mein - Easy!

Sun, 03 Aug 2008 19:23:53 -0400

From BBC's Chinese Food Made Easy, the best recent TV cookery show. Very simple to make, and tasty! I added a little more five-spice than the original recipe. Omit the chilli sauce if you wish, or add a little more to give it extra zing. If you don't have groundnut oil (peanut oil), use vegetable oil, NOT olive oil, which is too strong flavoured. Serves two as a main course, or four as a side dish. -- posted by Snowbunny Andorra

Pork in Oyster Sauce With Oyster Mushrooms on a Bed of Baby Spin

Sun, 03 Aug 2008 19:37:48 -0400

The original recipe came from the BBC's Chinese Food Made Easy, and used beef fillet, but I couldn't find any decent fillet steak that day, so I used a beautiful pork fillet instead, which worked beautifully. -- posted by Snowbunny Andorra

Sweet and Sour Chicken (Low Fat and Volumetric)

Mon, 11 Aug 2008 02:27:31 -0400

I've been using this sweet and sour sauce for years. It came from the recipe booklet included with my first wok. In the past it was always served with home made deep fried chicken balls. I've modified my recipe to make it Volumetric with all the great taste of the original tangy sauce! It is also quick to prepare, making it a great mid-week meal. -- posted by one_of_thr3

Vegetable Stir-Fry With Tofu

Tue, 12 Aug 2008 01:52:41 -0400

Recipe from "8 Weeks to Optimal Health" by Dr. Andrew Weil Posted here for safekeeping. Cooking and prep times are approximate. Dr Weil's note: Baked, pressed tofu is available refrigerated in health-food stores and Asian grocery stores. ETA: I made this tonight. Sorry, I didn't time the prep. Lots of chopping of course. I used PAM instead of oil in my well-seasoned cast-iron skillet and didn't miss it. I found the flavoring mixture tasty but it stayed runny. You could either add it earlier in the stir-frying to see if it cooks down or add some cornstarch. I got 4 generous servings out of it and served it with Tom Ka (thai) soup and jasmine rice. -- posted by Chef Tweaker

Beef and Broccoli

Tue, 12 Aug 2008 02:37:12 -0400

I got this recipe from my mom. It's much better than takeout, IMO, since it's not as greasy and doesn't hurt my stomach. It tastes just like it though. -- posted by Para_chan

Chicken, Plum & Cashew Stir-Fry

Tue, 12 Aug 2008 14:23:43 -0400

Adapted from a recipe found on Taste.com.au. I had some lonely plum sauce in the fridge so this was a great find! -- posted by **Mandy**

Beef and Mushroom Stir-Fry Korean Style

Mon, 25 Aug 2008 23:32:07 -0400

I whipped this up after discovering how amazing Korean seasonings are. -- posted by MC Baker

Korean Chap Chae (Vegetarian)

Thu, 28 Aug 2008 19:30:42 -0400

Yummy vegetarian noodle dish. -- posted by AmandaInOz

Bacon Fried Rice

Mon, 01 Sep 2008 02:28:03 -0400

Learned how to make this from my mom(Japanese/Italian), who learned it from grandma. -- posted by Jeremym1978

Beef Teriyaki With Mango

Wed, 03 Sep 2008 19:21:45 -0400

Adapted from a recipe by Sonia. Serve over brown rice or cooked soba noodles. -- posted by Sue L

Camargue Red Rice Blend

Fri, 05 Sep 2008 18:07:22 -0400

I bought a package of Camargue Red Rice Blend (Riz Rouge). It contained 60% long grain parboiled brown rice; 20% California wild rice; and 20% Camargue red rice. Never had this blend before and here is the recipe I came up with.....hope you enjoy! I am quite sure you could use all red rice if you wish.** This is a very good time to use recipe#166346.....it is something that I always have in my freezer. BTW, I posted this as servings for a main course, for a side dish, it will make much more.....but don't cut the recipe because this is very good cold the next day! -- posted by Happy Harry #2

Beef Satay Ala Original Indonesian Recipes

Sat, 06 Sep 2008 10:04:27 -0400

With a special occasion we submit this recipe to you as the original Indonesia recipes by call it with Beef Satay. All the ingredient can buy in your local market. Please visit my web http://momy4urecippes.blogspot.com. Have a nice try this recipes. -- posted by Mimi Liem

Lemony Chickpea Stir-Fry (Vegan and Yum)

Wed, 10 Sep 2008 17:56:26 -0400

I found this recipe a few days ago on one of my foodie blogs, made it almost immediately, and I now have a new favorite. I'll be making this many times over until I'm sick of it, if that can be possible. Many years ago I used to be a vegan and went carnivore, but if I had had this around, I might have stuck with it a little longer. I alter the recipe here and there, and have posted a few changes. The original recipe states that this is for 4, but I could just graze on this all day long. -- posted by Mirj

Maggi Mee Goreng

Sat, 27 Sep 2008 11:05:15 -0400

"Maggi" is a popular brand of instant noodles in Singapore and Malaysia. "Mee" means noodle in Malay and "goreng" means fried in Malay. Hence, Maggi mee goreng is literally Maggi instant noodles fried - voila! So yummy lah! -- posted by Muffythechef

Chicken Stir-Fried With Bosc Pears

Wed, 08 Oct 2008 16:51:34 -0400

Asian pears are now available anywhere...I found them at Wal-Mart! I've tried a whole lot of stir fry combinations (probably close to 200!) and this one from Eileen Yin-Fei Lo is truly phenomenal. The shallots, pears, asparagus and macadamia nuts go great together - I know it sounds odd but you've got to trust me on this one. Cook time includes marinade time. -- posted by ~Jen~

Easy Thai Chicken Stir-Fry With Peanut Sauce

Sun, 12 Oct 2008 01:17:40 -0400

Chicken, veggies, and rice noodles stir-fried in a yummy peanut sauce -- Quick, easy, and oh so tasty!! This is a great dish created for and almost entered in the RSC #9 contest. I guess it is the one that got away. -- posted by Deb's Recipes

Vegetable Care

Tue, 14 Oct 2008 14:26:54 -0400

Delicious Recipes that you should try for your Family Dinner. all the ingredients can buy in your local market, easy to make with us http://momy4urecippes.blogspot.com Have a nice try and very economical price. -- posted by Mimi Liem

Szechuan Shrimp Stir-Fry

Tue, 14 Oct 2008 23:28:49 -0400

For this recipe, I used House of Tsang brand stir-fry sauce. If you're cooking this for people who don't like spicy food, you can use any other stir-fry sauce you like. Also, if you don't like shrimp, you can substitute it for chicken. Enjoy! -- posted by twelve-year-old chef

Zesty Kielbasa Stir-Fry

Mon, 20 Oct 2008 19:42:08 -0400

I made up this recipe because I had cabbage and broccoli slaw and kielbasa that needed to be cooked up. I just finished cooking it for the first time and Wow! I loved it, my DH loved it, even the kids all loved it and ate up every bite. Hint: do all your cutting up before you begin to cook. Great served with rice. -- posted by bakedapple42

Quick and Easy Curry Noodles

Mon, 20 Oct 2008 22:57:29 -0400

We love curry noodles. My family always ordered a version of this whenever we went to a Chinese restaurant. I use this recipe when we want something spicy, and don't have a lot of time. I use leftover chicken, beef or even salad shrimp if I want meat in the noodles. I have also browned whatever meat from scratch. It can also have leftover veggies. My kids eat the vegetarian version cold. -- posted by Chef #982282

Curried Tofu Stir-Fry With Coconut Sauce

Thu, 23 Oct 2008 19:10:29 -0400

Adapted from _America's Test Kitchen Family Cookbook_. I serve this with jasmine rice as a quick weeknight dinner. As written, the amount of heat in this dish is pretty low (my 8 year old daughter doesn't have much of a fire-tongue yet), so adjust the amount of red pepper flakes and curry powder to your taste. -- posted by Primordial

Potato Vegetable Fry

Sun, 26 Oct 2008 17:37:07 -0400

Nice 'n' soft potatoes with a mix of yummy veggies. Low sodium! -- posted by bharloc

Braised Soya Beans With Shiitake Mushrooms and Spinach

Tue, 28 Oct 2008 18:11:18 -0400

An ideal supper dish for vegans, vegetarians, anybody! It's really tasty and easy to prepare. Requires beans to be soaked overnight. -- posted by Efimia

Easy Tuna-Orange Stir-Fry

Sat, 08 Nov 2008 16:18:14 -0500

Entered for safe-keeping. From Janet M King, Colton, South Dakota, as submitted to BH&G. A dressed-up can of tuna with an oriental flair. -- posted by KateL

Szechwan Beef Stir-Fry Us Family Style

Tue, 11 Nov 2008 11:41:51 -0500

Entered for safe-keeping. From North Dakota Beef Commission, found in "Favorite Brand Name Best-Loved Chinese Recipes and More". This is a toned down version that might be made for a US family. -- posted by KateL

Chicken Passionata

Wed, 03 Dec 2008 00:22:13 -0500

Nice light pasta and chicken dish! Very versatile and forgiving that children tend to love. This has become a family dish we make often. I have even served it for large crowds and dinner parties. I have been making it for more years then I would like to admit and I received it from my mother-in-law. Omit the chicken, add more broccoli and you have a nice vegetarian meal. -- posted by Intl Teacher

Sweet & Sour Tofu

Fri, 02 Jan 2009 23:57:21 -0500

An easy to prepare, vegetarian version of the Chinese-restaurant standard. If you like, add a pinch of crushed red pepper or chile-garlic sauce to give the sauce a little heat. For a more substantial meal, add more veggies (onion, scallions, snap peas, and carrots work well). -- posted by blucoat

Tofu Simmered in Hoisin Sauce by Deborah Madison

Mon, 05 Jan 2009 01:26:18 -0500

Entered for safe-keeping, asking my vegetarian friends to review this for me. From "This Can't Be Tofu!" by Deborah Madison. Because hoisin sauce is very sweet, dice the tofu very small and serve it as a sauce over rice, with stir-fried spinach, green beans or broccoli on the side. For interesting presentation, cut the tofu into triangles, brown them briefly in a little oil, and add them to the sauce. Per Ms. Madison, soft tofu packed in water has the best flavor and texture, both of which are more pronounced if tofu is not browned. If you enjoy the pure flavor of soft tofu, heat the sauce with the tofu in it until it is just warmed through; if it reduces too much, add more water or stock to thin it out. Serves 2 as a main course, or 4 as an accent sauce. -- posted by KateL

Spicy Chicken Stir-Fry

Sun, 11 Jan 2009 18:08:10 -0500

This recipe was featured in an email from the www.kraftfoods.com website. -- posted by senseicheryl

Black Bean Chicken With Noodles

Mon, 12 Jan 2009 01:11:14 -0500

This is from the Australian New Idea magazine. By their calculations, this comes in at just $4.15 per serve! -- posted by Sara 76

"use up Your Leftovers" Rice Skillet

Tue, 20 Jan 2009 17:08:31 -0500

This fast and easy recipe is great with whatever leftover protein you have on hand. It's from Sallie Ann Robinson's Southern cookbook, "Gullah Home Cooking the Daufuskie Way: Smokin' Joe Butter Beans, Ol' 'Fuskie Fried Crab Rice, Sticky-Bush Blackberry Dumpling, And Other Sea Island Favorites" where it is called "Anything Rice" because it truly works with anything. You can add more seasonings (e.g. garlic) if you like. -- posted by blucoat

Spinach and Mushroom Stir Fry

Wed, 21 Jan 2009 01:09:07 -0500

An easy stir fry meal that is also vegetarian. -- posted by Ice Cool Kitty

Chicken With Mongolian Vegetables Stir Fry

Wed, 21 Jan 2009 14:22:19 -0500

An easy stir fry recipe using cooked chicken, bok choy, and bell pepper. If you don't have access to bok choy it is chinese cabbage. You can use other cabbage like savoy or green. -- posted by Ice Cool Kitty

Broccoli and Chicken Noodle Bowl

Wed, 21 Jan 2009 14:59:10 -0500

The original recipe calls for tofu, but I prefer chicken. Beef or pork would also work nicely here. If you don't have peanut oil, vegetable or canola can also be used. If you don't have rice noodles you can use cooked thin spaghetti or vermicelli. -- posted by Ice Cool Kitty

Cashew Chicken

Thu, 22 Jan 2009 13:55:37 -0500

This is a quick and easy stir fry recipe adapted from a magazine. It's a good "symbolic" dish for Chinese New Year, since the ingredients are cut into long strips which symbolize long life. -- posted by Ice Cool Kitty

Hyderabadi Biryani (Yogurt Marinated Lamb)

Thu, 22 Jan 2009 14:10:54 -0500

This recipe comes from a friend's mother. Recipe times do not list 2 hour or more marinating time. -- posted by Celticevergreen

Yakisoba (Japanese Spaghetti) 5 Ww Points

Fri, 23 Jan 2009 17:24:15 -0500

This was pulled from the ww community. It's a yummy favorite. Great to reheat for lunch. Great as a main dish. I sometimes add peanuts, shrimp, or other protein. Substitute veggies or pasta, or your personal favorites. Napa cabbage can be used instead of bok choy. -- posted by scarysheree

Quick Fajitas

Mon, 26 Jan 2009 01:34:23 -0500

I created this recipe to try and copy the first fajitas I ever had. I've never had any like these since. The ingredient amounts can be changed to suit your tastes. You don't have to use a cast iron skillet however the taste cannot be reproduced any other way. It comes from the reaction of the acidic tomatoes with the cast iron. -- posted by Jena Marie

Coconut Curried Chickpeas, Cauliflower, and Spinach

Thu, 29 Jan 2009 15:49:53 -0500

This is my FAVORITE recipe!!!! It's healthy, ridiculously tasty, and takes less than 15 minutes to cook. It has the added bonus of being vegetarian, but it's just so good that I'll feed it to anyone and everyone! I got the recipe from Vegetarian Times, the original may be found at http://www.vegetariantimes.com/recipes/7747. We've eaten this with rice, wheat tortillas, or by itself. Basically we just can't stop eating it! Just a warning to all those gringos out there, it's a little bit spicy. ;) In case zaar can't find all the ingredients, the basic nutritional info per serving is: 34 cal/14g protein/13g total fat/11g fiber/46g carbs -- posted by EmJoMay

Hoisin Slivered Beef With Green Beans

Fri, 30 Jan 2009 15:43:02 -0500

My mom saw this on TV and thought I'd like the recipe. I think it was on the Today show. The original recipe is from Sandi Richard's but I've changed it to suit our tastes a bit. I've also made this without the sweet chili sauce and it tasted just fine. Easy, quick recipe using what I normally have on hand. -- posted by jrusk

Beef-Fried Rice

Wed, 04 Feb 2009 01:45:36 -0500

This recipe is from Kraft.com. I love the simplicity of it. -- posted by TMaruhn

Chicken Fried Rice

Wed, 04 Feb 2009 23:58:10 -0500

tasty Chicken fried rice. A recipe I devised after craving the fried rice from our local hibachi style Japanese restaurant. -- posted by Chef #1019545

Sesame Chicken Noodles

Fri, 06 Feb 2009 00:45:39 -0500

This recipe originally called for ground pork, but i altered it to suit us. Feel free to use pork if you prefer! Adapted from a recipe in *recipes+* magazine. According to the magazine, it comes in at just AU$2.50 per serve! You can serve this in lettuce leaves for a nice presentation. -- posted by Sara 76

Chinese Beef and Mango Stir Fry

Mon, 16 Feb 2009 01:01:12 -0500

This is a pretty well known Chinese recipe. I saw it on TV, but I've made a couple changes. For instance, the recipe originally called for grated orange peel, but when I first made the recipe I didn't have any oranges, so instead of using orange peels I added just a splash of triple sec. It came out very good and now I use it all the time. -- posted by Tabasco Saucy

Chicken & Almond Stir-Fry

Wed, 25 Feb 2009 10:22:34 -0500

This recipe was adapted from the January 2009 issue of "recipes +" magazine. Almonds are a great source of vitamins, inclusing folate, and this is a yummy way of adding them to your diet. If you want to cut costs a little, use thigh fillets instead of breast fillets, and use bok choy instead of choy sum. Also, the origional recipe called for 3 cups of cooked long-grain brown rice, but we prefer noodles, so I altered the recipe to suit. (***The original recipe with rice, is gluten free) -- posted by Sara 76

Oriental Chicken

Sat, 07 Mar 2009 02:39:51 -0500

I got this recipe back in the day from a package of Oodles of Noodles ramen noodles. Its a cheap, and easy, yet tasty meal. Sure to please! (NOTE: cooking time does not include cooking the chicken). -- posted by mjerusha

Tofu and Broccoli Stir Fry (Martha Stewart)

Thu, 12 Mar 2009 18:08:38 -0400

This recipe is from Martha Stewart's "Everyday Food". This stir-fry is delicious over brown rice or Asian noodles. To toast the cashews, spread them on a baking sheet and cook in a 350-degree oven for about 10 minutes. If you like a sweet-and-sour flavor, add 1 tablespoon of sugar to the sauce in step 4. -- posted by blucoat

Zhajiang Mian - Minced Pork Tossed Noodles

Sun, 22 Mar 2009 02:57:04 -0400

I found this recipe in the '2008 Australian Gourmet Traveller Annual Cookbook'. This is a one-dish meal which uses brown bean sauce made from fermented soy beans and wheat flour. Pun Chun is the recommended brand. Basically the dish is cooked noodles tossed in a meat sauce, topped with crunchy shredded cucumber. Some conversions for those who need them: 80ml = 21/2 fluid ounces; 300g = approximately 91/2 ounces; 500gm = 16 ounces; 375g = 12 ounces.. -- posted by bluemoon downunder

Thai Stir-Fry Chicken and Vegetables

Mon, 06 Apr 2009 02:12:41 -0400

I adapted this recipe from one I found in a magazine. I lived in Thailand for 5 years and it uses all the ingredients I think of when I think of Thai food. I use a lot of chili flakes, so it ends up very spicy, so cut it down by at least half if you prefer it milder. It serves 2 hungry people or 4 if you like smaller portions. Serve over steamed Jasmine rice. -- posted by Jo in Singapore

Croatian Squid With Rice

Mon, 06 Apr 2009 21:32:16 -0400

Also known as "Crna Riz" or "black rice", this recipe is traditionally a risotto made with squid ink, and wine. This alcohol free version is much easier to prepare, and is a great way to introduce kids to squid. -- posted by Chef #1228626

Kung Pao Chicken

Sun, 12 Apr 2009 02:25:03 -0400

This recipe is from Kylie Wong's "My China" cookbook and is absolutely delicious! A mouth-watering combination of fried chicken cubes, chiles and peanuts dressed with soy sauce and black vinegar."Gong Bao Jiding" in chinese, is named after 19th century Szechuanese Governor.The original recipe uses chicken thighs, I substituted with chicken breast. -- posted by gemini08

Spring Noodle Stir-Fry With Asparagus and Walnuts

Thu, 16 Apr 2009 02:13:15 -0400

A great vegan recipe from Rachael Ray's March 2009 magazine; states it is originally from cookbook author Mollie Katzen and it is supposed to satisfy even the most serious carnivore! -- posted by JanuaryBride

Japanese Mom's Tofu Stir-Fry

Mon, 20 Apr 2009 01:46:23 -0400

My Mom NEVER buys extra firm tofu, just doesn't like the texture. One day (about 20 years ago) she bought extra firm by mistake. She didn't want to go back to the store, and didn't want to waste perfectly good food, so she came up with this recipe that has become a favorite for me. Now, she occassionally buys extra firm tofu on purpose! I love this and make it often when I want a simple quick lunch or supper. -- posted by kittycatmom

Tofu and Green Bean Spicy Stir Fry

Wed, 22 Apr 2009 12:52:57 -0400

This is a healthy vegetarian stir fry. Serve over rice if desired. Add more or less Szechuan sauce to desired spiciness. -- posted by Spencer #2

Chow Mein Ala Pencil Boy

Sun, 26 Apr 2009 21:17:23 -0400

This is the only, & I do mean the only thing I can cook. I like to treat Gumboot Gourmet to a night out of the kitchen every once in a while & make her this, thankfully she loves it. Of course, I make her chop everything up for me, I wouldn't want to spoil her now, would I? I got this recipe from a Phillipino woman I worked with, she used to bring everything to work & make this for the office at lunch, so blame her if you don't like it! :) -- posted by pencil boy

Scrambled Tofu Pasta

Thu, 30 Apr 2009 14:45:44 -0400

This came about when I was preparing some scrambled tofu and remembered that I had a lot of cooked pasta in the fridge so I decided serve the tofu with pasta instead of bread toast. Amounts are approximate as I didn't measure, and cooking time doesn't include time for cooking the pasta. You can vary the recipe by adding other spices, herbs or vegetables; I just used what was at hand. -- posted by Goldcrest

Cashew Chicken

Mon, 04 May 2009 19:42:30 -0400

A spicy, marinated chicken stir fry. I use an ingredient called chili paste found in Asian markets but you could also use something called chili garlic sauce or a Siracha type sauce. Just taste the sauce before adding because they can vary wildly in heat and spice level; adjust to your taste. Serve over plain white rice if desired. -- posted by Ice Cool Kitty

Pork/Shrimp Egg Rolls

Sun, 10 May 2009 20:07:51 -0400

Found in a 1969 chinese cookbook published by Time/Life books. Of all the egg rolls I've ever had in Chinese restaurants or made myself these are my absolute favorite. Although the recipe is entitled "Pork/Shrimp", chicken works great as well (or any combination of the 3 or any of the 3 alone). Though I've never tried it, I think leaving out the meat would make super vegetarian egg rolls as well. -- posted by Chef #1264121

Mongolian Beef

Wed, 20 May 2009 01:50:05 -0400

After running across this recipe for Mongolian Beef on Allrecipes.com, I had to place it here for safekeeping and so that I can add it to my cookbooks. The first time I had Mongolian Beef was at a food court in one of the local shopping centers, and since that time, I've searched high and low for a recipe that looked as though it could rival theirs, and I think I've found it and can't wait to try it. This recipe could be dressed up or down depending on your tastes. It is definately a spicy dish and probably not something you'd serve children without revisions. The only thing I think I would add when I make it the first time would be sliced mushrooms, YUM! I think that I world serve with oriental noodles such as udon; it would also be very good served over rice. -- posted by Happy Hippie

Mabo Tofu

Tue, 26 May 2009 01:37:42 -0400

Tofu with sauce. To go over rice -- posted by Chef #1277805

Stir-Fried Beef and Asparagus (Ww 7 Points)

Sun, 31 May 2009 20:02:39 -0400

Filling Extra? Stir in any of the following vegetables along with the asparagus: a handful of snow peas, 1 sliced onion, 2 thinly sliced carrots, or 6 sliced shiitake mushroom caps. -- posted by Tee Angel

Italian Stir-Fry

Tue, 02 Jun 2009 01:49:46 -0400

There is nothing Asian about this recipe in taste, only in the method of cooking. It is an easy to make main dish and interchangeable with any ingredients you would like. I don't remember where I found this recipe but it is a good change of pace. You can use fresh herbs instead of dried for more robust flavor. -- posted by Bushkie

Tenderizing Beef for Chinese Cooking

Wed, 10 Jun 2009 02:09:45 -0400

I have no idea where I got this recipe; I found it on a piece of paper among all my lose recipes. I added a dash of Accent to the marinade and let the meat marinade overnight. The beef came out tender, I used the beef to make beef and broccoli. I used sirloin steak sliced thin for my beef. The recipe calls for 1 pound of beef. I didn't include marinating time in the cooking time. -- posted by Mainely Debbie

Chinese Pork & Vegetable Stir-Fry

Wed, 17 Jun 2009 14:32:21 -0400

Everyone in the family loved it. I love the tang of the orange juice with the zip of the soy sauce. Do not use frozen vegetables you can't drain them well enough and they tend to get mushy. I used Pork Tenderloin for this recipe. Recipe can be found in Lipton Secrets Classic Recipes . If you want the veggies a little more tender then cook to your liking. -- posted by Proudmoms

Spicy Sausage Rice

Mon, 06 Jul 2009 16:09:00 -0400

I found this little gem on the Love Food Hate Waste website, tried it at home and realized how great it is! The taste is amazing, and you can alter how spicy it is by what type of salsa you add. This recipe is also great for families, if you want to use up some of your leftover sausages! Thanks, Love Food Hate Waste! NOTE: For the stock, I use whatever flavor stock that my sausages are, beef/chicken etc. If you aren't into too much of a spicy kick, try mild salsa. Remember, that stock is the stock powder + water, not just the powder. -- posted by Country Girl825

East Meets West Vegetable Soba Stir-Fry

Tue, 07 Jul 2009 02:34:50 -0400

I came with this one afternoon whilst in the mood for a stir-fry & the taste of soy. I used butter instead of oil to give it a creamier, almost cheesy taste that still allows it to maintain its Eastern background, but with an Italian perk. It can easily be doubled & you can add tofu for more protein & bell peppers for more of a zip. -- posted by SamiBTX

Best Ever Fried Rice

Wed, 08 Jul 2009 02:00:11 -0400

This recipe comes from Cooking Light, September 2005 and is without a doubt the best fried rice I have ever tasted. Not only great tasting but very easy to make as well. I have modified the original recipe slightly to reflect our preferences for oil, meat, veggies etc. The original recipe calls for shredded lettuce as an ingredient however I have never tried it this way. I will list it as an optional ingredient. The sesame oil is the secret ingredient as far as I am concerned!! Don't be shy, give it a try!! -- posted by NanuqsMom

Fried Rice With Bacon (Oriental Style)

Sun, 12 Jul 2009 09:24:47 -0400

One of my fondest memories growing up is the reaction my best friend had about my mom's fried rice. She was so addicted to it she would randomly request that mom make some. I have been craving it lately but knowing that it needs to be done with "yesterday's" leftover rice gets me every time. (If fresh rice is used it will stick together in a mushy mess instead of separating out into individual dry pieces.) Well, as luck would have it I spaced when making rice a few nights ago & instead of loading the rice cooker with 2 cups rice & 4 cups water I put in 4 cups of both! So I added another 4 cups of water & wow... that was a lot of leftover rice! So, last night I combined what I could remember of mom's fried rice with what I had on hand & my family loved it. We ate this for a main meal but usually it's served as a side. The first bite I took really did take me back 25 years! I hope you enjoy it too! :) -- posted by **Tinkerbell**

Abba's Clean out the Fridge Day Chicken Stir Fry

Tue, 14 Jul 2009 01:26:26 -0400

This one is for the day before your shopping trip and you just want to clean out the fridge. I have included what is typically in my fridge and as we are on diets... it is usually a healthy, but hearty meal!!!!! Adjust the spicy to your liking. -- posted by Abba Gimel

Joe's Teriyaki Pork and Broccoli Stir-Fry

Wed, 15 Jul 2009 01:47:22 -0400

Here's a stir-fry that's very colorful and a little sweeter than most (but not overly sweet). It's a compilation of at least three different stir-fry's and even my wife liked it (she's not real keen on stir-fry's). I hope you like it too. -- posted by Smokin' Joe of Wixom

Stir-Fried Beef With Mushrooms and Asparagus

Fri, 17 Jul 2009 12:48:34 -0400

This recipe was my first "Mushroom Monday Challenge" dinner. I love stir-fries, and this one comes together in a snap. You can always use any vegetables that you may have on hand if you are short what's listed in the ingredients. Red or green peppers could be used if you don't have asparagus, even a little sliced carrot would be delicious. -- posted by BrittanyS

Spicy Green Bean Stir Fry

Mon, 10 Aug 2009 10:35:05 -0400

An amazing whirl of spicy chili pepper and green beans in this delightful asian dish. -- posted by fatefellshort0626

Chicken Fried Rice

Wed, 12 Aug 2009 15:03:42 -0400

I used the food processor to do my chopping and used leftover roast chicken along with leftover rice from Chinese take-out. This will serve 2 persons as a main dish or 4-6 as a side dish. As always, feel free to switch the meats and veggies to your taste. -- posted by Sue L

Chicken Breast and White Garlic Sauce

Mon, 24 Aug 2009 14:52:58 -0400

a nice recipe that my husband ate so fast....:D I like it because it is creamy suitable for muslims can be served with rice, potatoes or with fresh salad -- posted by Aishah

Stir-Fry Chicken W/Asian Flavors

Wed, 02 Sep 2009 23:58:08 -0400

Found in the Good to Go cookbook Quick tip- Wrap in a flour tortilla and drizzle with plum sauce or hoisin sauce for a quick meal -- posted by ~*Kisha*~

Garlic Pepper Fried Rice W/ Beef or Chicken

Sun, 06 Sep 2009 20:05:01 -0400

This is my adaptation to Bobbie rice's Fried Rice recipe (http://www.recipezaar.com/Fried-Rice-8594). It's a good recipe, but it was missing two of my favorite flavors, garlic and red pepper. -- posted by ATM 67

Dan Dan Mian - Sichuan Spicy Noodles

Mon, 14 Sep 2009 16:38:08 -0400

I wouldn't classify it as burning, but it was pretty tasty! The original recipe from here: http://appetiteforchina.com/recipes/dan-dan-mian-sichuan-spicy-noodles calls for waaaay too much salt. On top of the salt in the soy sauce and chicken stock, it says to add 3 whole teaspoons. I only added 2 and if I make it again, I'll only put in 1/2tsp. The recipe below reflects this. -- posted by Andrew Mollmann

Favorite Pork Fried Rice

Mon, 14 Sep 2009 17:49:46 -0400

Needed a recipe to use up my leftover Recipe #238438, and I ended up creating my DH's new favorite meal. He likes to add Thai chili sauce (called Sriracha), but I like mine without. We prefer our fried rice without eggs, but you could certainly scramble a couple in the corner of the pan at the end of cooking and then mix it in to the rice. -- posted by KissKiss

Sweet and Sour Shrimp (Flat Belly Diet)

Wed, 16 Sep 2009 16:55:57 -0400

This is a very fast and tasty dish. It is great just as written, although I also like to add a little Thai Chili Sauce to it for zing! Also, I use a mix of stir fry vegetables, but the original recipe calls for frozen bell peppers. If you wanted to cut the peppers, this would probably be good with fresh peppers. This recipe is doubled from the original. -- posted by Scrivener1

Vegie Beef Stir-Fry

Fri, 02 Oct 2009 16:10:45 -0400

Mine and my partner's beef stir-fry concoction, nice and simple. -- posted by ByNDii

Easy and Delicious Stir Fry Sauce

Sun, 04 Oct 2009 01:50:52 -0400

This is so easy to make and tastes amazing on any stir fry. I usually use Chicken and loads of veggies, but pork or beef or even seafood would be great as well. The measurement are very approximate, as I NEVER measure when I make this. Just taste it as you go and adjust as you wish! You may need to make more or less of the sauce depending on the size of your stir fry. The servings are approximate based on my family. -- posted by Bexxx

Pork Tenderloin Stir-Fry With Tangerines and Chili Sauce

Mon, 05 Oct 2009 17:15:16 -0400

I got this recipe out of a Bon Appetit magazine and made it with Mandarin Oranges in a can since Tangerines aren't in season.. I served it over Rice, and my family LOVED it.. Easy to make, didn't take long at all, and was very yummy... -- posted by Chef #876619

Basic Garlic and Oil Sauce for Perfect Pasta (Rachael Ray)

Wed, 07 Oct 2009 16:11:53 -0400

If you like pasta, you're going to LOVE this recipe from Everyday With Rachael Ray's magazine (Oct '09). She has a "secret ingredient" that adds an unexpected zest to the ordinary ingredients: anchovies. She notes in her recipe that " even if you think you don't like anchovies, you should try this recipe--it'll change your mind." Further, she points out that "once you heat anchovies, they stop tasting like fish and start tasting more like salted nuts." So: try it, you'll like it! If you must, don't say anything to the diners--and ask them if they like it, before you reveal the "secret ingredient." -- posted by Debber

Spicy-Sweet Shrimp & Flavorful Vegetables

Mon, 12 Oct 2009 16:53:24 -0400

Tender shrimp and colorful vegetables with a tangy-sweet taste, and just a hint of heat make for a fast and delicious dinner any night of the week. Serve over Asian noodles or steaming rice. -- posted by Feast Your Eyes!

Stir Fry Vegetables

Wed, 14 Oct 2009 14:23:26 -0400

This healthy recipe is also tastes good! -- posted by Shweta_S

Thai Peanut Chicken and Noodles

Thu, 05 Nov 2009 02:22:06 -0500

I make this several times a month. It's a great recipe for leftover chicken. I couldn't find another like it on zaar, so I posted it to enable me to add the ingredients to a shopping list. -- posted by DonitaK

Four Pepper Stir-Fry

Wed, 18 Nov 2009 16:32:08 -0500

This is a very simple and quick dinner I made up one night with what was in the fridge. It is even tastier the next day! Feel free to add or subtract other ingredients if you like. (I used hot pepper infused olive oil for a bit of bite.) -- posted by Teasaidh

Chili Chicken and Basil

Fri, 20 Nov 2009 02:01:06 -0500

Women's Health Magazine December 2009 -- posted by Yoga Booty

Pasta With Thai Peanut Sauce

Mon, 23 Nov 2009 15:21:11 -0500

This quick, easy, and flexible recipe is a "poker club" favorite! It's full of Asian vegetables, unique, and absolutely delicious. -- posted by Chef #1255890

Red Pepper Pineapple Chicken on Rice

Mon, 23 Nov 2009 18:07:26 -0500

An easy but tasty recipe! Doesn't need exact proportions, add list of ingredients as you desire or according to what you have available. -- posted by collettemae

Bringhe (Filipino Paella)

Mon, 07 Dec 2009 15:06:38 -0500

This recipe is thought to be a Filipino version of the Spanish Paella and is popular in the northern provinces of Bulacan and Pampanga, north of Manila. The use of cayanne pepper is not traditional but is used to give balance to the recipe. -- posted by Celticevergreen

Boombambam Fried Rice!

Wed, 09 Dec 2009 17:17:19 -0500

This recipe is one of the first recipes I learned to make. When I was little, my mother would make fried rice like once a week and apparently I sort of realized/figured out how she made it as I grew older. I usually use whatever i have in my kitchen... Random veggies, random poultry, random everything! ENJOY! (: I normally use shrimp, ham, chicken, peas, corn, carrots, peppers, eggs, and etc. -- posted by BOOMBAMBONBON!

My Favorite Fajitas from Home

Fri, 11 Dec 2009 17:46:05 -0500

i like this recipe because it requires no grilling and i have gotten great responses from all kinds of people so i know this one's a winner. This recipe is actually lower in fat because you will only use about half the cold avocado mix. -- posted by nubeechef

Tricolor Pepper Steak

Sun, 27 Dec 2009 20:06:54 -0500

Ellie Krieger's dinner for four under $10.00. The Food Network chef offers up a healthy steak dish - "Healthy Appetite with Ellie Kirieger" airs Saturday's at 8:30 am on Food Network.;) -- posted by Manami

Wilted Asian Greens

Mon, 28 Dec 2009 15:41:42 -0500

A Vegan offering that will satisfy every taste in the house. The Asian flair along with the healthy foundation of this recipe has made this a regular meal in our household. -- posted by ExecutiveCook

Basil Beef Fried Rice

Thu, 14 Jan 2010 11:51:53 -0500

This recipe is from a local Thai cooking class I took. The instructor tried to adapt the traditional recipe to use locally-available ingredients. This is delicious - different than any other fried rice we've had before. The Thai basil (I found it in an Asian grocery store in the city) really makes a difference. -- posted by flowers22

Sweet and Sour Chicken

Tue, 02 Feb 2010 14:44:04 -0500

This recipe comes out of the Grace Mennonite School Cookbook 2006 -- posted by Theresa Peaster