Recipezaar: Asian,Stir-fry recipes

Sichuan Beef

Thu, 22 Jan 2009 16:59:51 -0500

This traditional recipe works well with fish fillets, chicken breasts, or pork loin. -- posted by Celticevergreen

Mandarin Noodles

Thu, 22 Jan 2009 17:00:31 -0500

This recipe was served during a dinner party and was very well received. -- posted by Celticevergreen

Noble House Long Life Noodles

Mon, 26 Jan 2009 00:19:11 -0500

Any type of noodle - thin chow mein noodles to broad rice noodles to the thicker Shanghai wheat noodles - is a must at Chinese New Year's. However, long noodles represent a long unbroken life (so cutting them into shorter strands would symbolically shorten your life). Pull out your largest skillet or wok because this recipe creates a full pan. -- posted by Celticevergreen

Noble House Stir-Fried Shrimp

Mon, 26 Jan 2009 00:37:27 -0500

A platter of succulent stir-fried orange-pink shrimp symbolizes gold coins (wealth) and good fortune for the coming year. -- posted by Celticevergreen

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

Thai Pork Stir-Fry

Fri, 30 Jan 2009 00:08:10 -0500

This recipe is from the 2009 Milk Calendar. Thai food doesn't necessarily mean hot & spicy but it does mean flavourful & delicious! Serve this super fast stir-fry over rice or noodles. Cooking tip: Thai green curry paste can be found in jars or packets with the Asian foods at most grocery stores. It is quite spicy so if you're not sure about the heat, start with the lowest amount suggested. Other curry pastes can be used as well. The first time I made this, I just used your basic brown curry paste from the local health food store. For the Adventurous: Use Thai fish sauce instead of soy sauce, increase curry paste to 1-1/2 tsp. and add 2 cups shredded napa cabbage with peppers. (I have neved tried this alternative myself, and I don't know about the taste, but feel free to try it and post what it was like!) Healthy Eating Tip: During the colder months, Canadians should be topping up on vitamin C and zinc. This recipe is an excellent source of both - so no need for supplements! *Note: This recipe has a very prominent lime flavour to it, so if you're not that big on the lime, I would suggest cutting back on it a little bit.* -- posted by Glazbinator

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

Brown Fried Rice - Five Treasure

Tue, 03 Feb 2009 18:02:45 -0500

The sky is the limit when it comes to preparing fried rice. With this recipe we use brown rice and a little canola oil to make it healthier and 5 different types of vegetables. It's important the brown rice is well chilled so the starch hardens and makes it fry-able. If you use fresh rice you will have a gummy mess. Using ginger, scallions and garlic helps boost the flavour or you could even add some sesame oil or chile peppers. You could substitute the canola for sesame oil to add more flavour. Change any of the vegetables to asparagus; zucchini, peas, mushrooms, bok choy, bean spouts, jicama and even fruit such as mandarin oranges or pineapple.. To make it more of a meal I would add protein like chicken, shrimp, ham or even tofu...but then it wouldn't be Five Treasure now. Cooking time includes cooking the rice and chilling it. To speed the process up at dinner time, prepare the rice and chopped veggies the day before. This recipe came from Fine Cooking. -- posted by heather in Ont,

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

Sha Cha Tofu W/ Green Beans and Onions

Fri, 06 Feb 2009 01:07:10 -0500

This dish was inspired by both the spiced green beans that are sometimes served by the food service where I work and NavyDoc13's recipe for Sa Cha Tofu With Broccoli and Cauliflower (Recipe #192539). -- posted by ATM 67

Smoky Hot Chicken Stir-Fried With Dried Red Chillies and Green G

Fri, 06 Feb 2009 16:00:59 -0500

I saw Kylie Kwong make this tonight on her My China program tonight, so I went looking for the recipe so I can make it soon -- posted by JustJanS

Kittencal's Chinese Stir Fry Sauce

Mon, 09 Feb 2009 11:59:46 -0500

This is a wonderful stir-fry sauce that I recently developed, if you don't use all the sauce up at one time it may be refrigerated tightly sealed in a glass bottle for another time just make certain to shake it up really well before using as the cornstarch settles to the bottom, I have left the chili sauce as optional if you like some heat then add it it, this is a fairly thick sauce, for a thinner sauce you may reduce the amount of cornstarch slightly --- don't omit the sesame oil it is what makes this sauce, and if you don't have any run out and get some you will never cook Asian again without it! -- posted by KITTENCAL

Thai Clam Pot Variation

Tue, 10 Feb 2009 14:20:07 -0500

NOTE: Select a heavy pot or wok large enough to hold the clams -- posted by Mitakola

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

Ginger Beef Stir-Fry

Wed, 18 Feb 2009 10:51:36 -0500

Based on Miraklegirl's "Crispy Ginger Beef" (recipe #107072). I modified her recipe based on the ingredients I had on hand. The sauce turned out really yummy, so I'm posting my version here for safe-keeping. (My husband and I aren't huge stir-fry fans, so now that I've found a recipe we both enjoy I'd better not lose it...) Of course, the meat and veggies can be substituted for whatever you have handy (or make it meatless if you want). -- posted by Recipe Book Worm

Tangerine Stir-Fried Beef With Onions and Snow Peas

Sun, 22 Feb 2009 16:30:20 -0500

This is a yummy stir-fry. The tangerine adds a very refreshing flavor to the dish. 2 to 3 oranges can be substituted for the tangerines. I serve with rice. Prep time does not include marinade time. This is adapted from Cooks Illustrated, Nov. 2007 issue. Hope you enjoy! -- posted by Scoutie

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

Achingya Thoren (Kerala Style Green Bean Curry)

Mon, 02 Mar 2009 00:23:38 -0500

This recipe is from Kerala region of India. A thoren is a dry curry made from chopped vegetables, coconut, mustard seed and curry leaves. -- posted by Celticevergreen

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

Miso Eggplant

Sun, 08 Mar 2009 01:35:06 -0500

From "Ofukuro no Aji" cookbook. -- posted by HawaiiChef79

Prawns Masala

Tue, 10 Mar 2009 14:43:51 -0400

Prawns cooked in onion and Indian spices, with coconut masala paste to give it a sweetish taste -- posted by P.Rani

Sweet Chile Tofu Fried Rice

Tue, 10 Mar 2009 14:53:00 -0400

We used extra firm tofu in this dish which is totally vegetarian. A nice change from the usual. Recipe loosely based on a Tyler Florence recipe. Very tasty! Great for a mid-week recipe.;) -- posted by Manami

Ginger Beef Stir-Fry (Pad Khing Nuah)

Wed, 11 Mar 2009 12:31:05 -0400

I found this recipe in a beginners Thai cookbook by the Australian Women's Weekly and tweaked it slightly. It is simple to make and has a lovely ginger kick. I suggest serving with basmati rice, however rice noodles also work well. A tip from the book is to put the beef in the freezer for an hour before preparing so that it is easier to slice thinly. -- posted by ~sabrina~

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

Noble House Governor's Chicken

Mon, 16 Mar 2009 19:17:25 -0400

This is a recipe from my local Chinese restaurant. Yummy!! Light sauce stir-fry dish. -- posted by Celticevergreen

Easy Sweet and Spicy Stir-Fry Sauce

Mon, 16 Mar 2009 19:38:00 -0400

While making a sauce for pork chops one night, I thought this would be a good base for a sweet and spicy stir-fry sauce. Not only was it tasty, but it was simple. Who would've thought :) Add whatever type of meat and/or vegetables you want. DH and I like ours over steamed rice. Makes enough sauce for one large pan/wok of stir-fry. -- posted by TXmamacooks

Noble House General's Chicken

Mon, 16 Mar 2009 21:38:56 -0400

This is a recipe from the local Chinese restaurant for General Tso's Chicken that is wonderful. Time listed does not include marinade time. -- posted by Celticevergreen

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

Exotic Steak

Wed, 25 Mar 2009 02:15:00 -0400

It works really well with rice or noodles. -- posted by :P

Chinese Sweet & Sour Pork

Mon, 30 Mar 2009 17:38:09 -0400

This is easy and delicious. Great Chinese take-out. Serve on a bed of rice. -- posted by daisygrl64

Vegetarian Gyoza With Spicy Dipping Sauce

Mon, 30 Mar 2009 17:38:14 -0400

The traditional filling is pork and cabbage, but they're often stuffed with chicken, seafood, or vegetables. I grew up eating gyoza this is just one of many variations. (serving size is 4 gyoza and 1 tablespoon of sauce if serving as an appy - I would suggest doubling sauce if you serve as a meal with hot rice) -- posted by kittycatmom

Choy Sum in Oyster Sauce

Mon, 30 Mar 2009 17:45:30 -0400

A side for your chinese dinner. From my Chinese cookbook. -- posted by daisygrl64

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

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

Teriyaki Chicken & Noodles (21 Day Wonder Diet: Day 20)

Thu, 16 Apr 2009 01:48:22 -0400

This is Day 20: Dinner, on the 21 Day Wonder Diet. Make sure you have all your ingredients prepared and laid out before you start. If you don't like chilli, just leave it out. -- posted by Sara 76

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

Chicken and Pineapple Stir-Fry

Thu, 16 Apr 2009 15:29:22 -0400

A more grown-up answer to Polynesian sweet-and-sour chicken. Adapted from a recipe in _Things Cooks Love_ as reprinted by Nick Kindlesperger at Serious Eats. Serve with cooked white rice. Also works with thin strips of boneless pork or skirt steak. -- posted by DrGaellon

Asian Beef Stir-Fry by Victorian Epicure

Fri, 17 Apr 2009 01:14:04 -0400

A complete meal in 30 minutes. This has become one of our favourite meals. I have made this with fresh chicken as well as leftover meat. Victorian Epicure (VE) is a Canadian company that sells spice mixes with no MSG and all natural ingredients. Being intolerant of MSG it is my favorite supplier of dip mixes. NA. -- posted by redplaid huf

Honey-Lemon Prawn Stir-Fry (21 Day Wonder Diet: Day 21)

Sat, 18 Apr 2009 16:56:00 -0400

This is Day 21: Dinner, on the 21 Day Wonder Diet. We personally felt that it was a little lacking in something, and will add a small amount of soy sauce next time we have it. -- posted by Sara 76

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

Chicken, Cashews and Red Pepper Stir-Fry

Tue, 28 Apr 2009 01:28:24 -0400

This dish balances salty, sweet, tangy and spicy ingredients. It is truly wonderful! :) Recipe is from Barbara Lauterbach, Cooking Light Magazine, April 2009 edition. She suggests that it be served alongside a quick rice pilaf. Cook a 10 oz package frozen white rice (such as Birds Eye SteamFresh) according to package directions. We had rice already made since there is white rice always around!! Combine cooked rice, 2 Tablespoons drained chopped water chestnuts, 1/2 teaspoon crushed red pepper flakes, 1/4 teaspoon salt (or perhaps one of Mrs Dash's 13 choices) and 1/4 teaspoon freshly ground black pepper and a sprinkling of chopped green onions. Make sure you have it all chopped and ready so that cooking it will be a breeze. ;) -- posted by Manami

Sweet and Sour Pork

Tue, 28 Apr 2009 11:58:06 -0400

I found this recipe in an old Mennonite cookbook I picked up at the library. My family loved it. The cornstarch breading makes it really crispy. -- posted by miss pat the cook

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

Sizzling Beef With Spring Onions & Black Bean Sauce

Mon, 04 May 2009 14:42:05 -0400

This works best with rice that has been prepared earlier, then completely chilled in the fridge. From Jamie Oliver's Ministry Of Food. -- posted by Sara 76

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

Spicy Tofu Stir Fry

Tue, 05 May 2009 16:55:15 -0400

The title says it all, I think. I like the peppery-ness of the napa cabbage with the sweet peppers. Feel free to add the veggies you like (sometimes I use eggplant). Just make sure you don't cook the veggies until they're mushy. You want them to still be firm, but not raw. -- posted by LMCski

Singapore Pork and Onion Stir-Fry (Chinese)

Fri, 08 May 2009 15:41:14 -0400

A recipe from my mum, tweaked by me. I love this marinade - you can use it for chicken, and bee hoon (rice vermicelli). For the bee hoon, just prepare the pork first, then add in chopped veggies (cabbage, carrots). After soaking your bee hoon in hot water for 10 minutes, throw the lot in and fry. Add more oyster sauce (till the noodles are a light brown) and you're good to go! ***If you find the marinade too salty, just decrease all the sauce amounts. Proportions: [light soya sauce = oyster sauce] and [dark soya sauce = 2 x light soya sauce] -- posted by psychera

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

Pagogae-

Wed, 13 May 2009 22:04:00 -0400

Marinated tender sweet beef served over hot rice. Definitely asian in nature my husbands aunt got it from a korean lady working in a chinesse resturant was told its actually a korean dish. Everyone that has tried it absolutely loved it and wanted the recipe so here it is. I put it my church's cookbook and the soy sauce got left out but soy sauce is a must. This can be a gluten and lactose free meal if you get Wal mart soy sauce to use there is also one other brand that can be used but can't remember what it is. The longer it marinates the better it tastes and the tenderer it will be. I added the lemon juice (wasn't in the original recipe) to speed up the marinating and tenderizing time not to flavor. Sometimes I cut the meat a little thicker, put it in a bag and pound it to make it a little tenderer and juicier which is how we prefer it. I also use whatever steak or roast I happen to have on hand as long as it marinates a while it doesn't seem to make a difference in the taste chuck or round just is cheaper. This doesn't really take much time and is delicous. Also sesame oil is very important for flavoring this dish. Do not substitute with other oils. Not a low carb meal or sugar-free and I'm a diabetic but once in a while it is a wonderful treat. I also serve it with steamed broccoli on the side so I feel like I ate something healthy. I am guessing on the amount of servings, I know I can have company over with three boys that eat like teenagers with two adult men and two adult women. I'll have two meal size portions left over at least. -- posted by awmeme

Beef and Peppers in Hoisin Sauce

Wed, 13 May 2009 22:21:59 -0400

This recipe has been setting my Private Recipes box so long I can't remember were I got it. It's another great recipe you can make in a short amount of time! -- posted by Galley Wench

Crunchy Chinese Chicken in Lettuce Cups

Sun, 17 May 2009 19:18:10 -0400

My blond haired sister Donna made this for us once! Devine! -- posted by Maybelle Minton

Vietnamese Stir-Fried Crab

Tue, 26 May 2009 01:48:11 -0400

Always on the lookout for great things to do with our wonderful blue crabs. This recipe calls for blue crab but notes that 2 live 3# Dungeness crabs may be substituted. This recipe makes good use of our garden's bounty. Will be adding fresh Thai basil too. Summer alfresco dining with lots of napkins to be served al fresco. Plan to skip the wok & use the deep fat fryer outside on the deck. Thank you Tierso Mar on gourmet-recipes-from-around-the-world! -- posted by Buster's friend

Sichuan Green Beans With 5-Spice and Pancetta

Mon, 08 Jun 2009 02:28:24 -0400

This classic Sichuan recipe for green beans gets an Italian twist when prepared with pancetta an Italian seasoning.:) I tweaked this recipe a bit here and there - originally found on the McCormick web site. These are great with any chicken, fish or steak dish with a nice bottle of wine relaxing! -- posted by Manami

Shrimp Pad Thai

Mon, 08 Jun 2009 16:13:26 -0400

Pad Thai sauce is not always available, especially in Mexico, so I'm posting this recipe because it includes homemade sauce. Pad Thai sauce has a special quality, it's salty, sour, sweet and spicy. The recipe comes from The Gourmet Cookbook however I've made a few revisions. -- posted by Galley Wench

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

Gyudon (Japanese Beef Bowl)

Tue, 16 Jun 2009 10:50:18 -0400

This is my kind of Gyudon, my family favorite. I have made it million times (literally). It is such a quick and simple recipe that can be fixed in no time. Even Dashi and Mirin are not required. The recipe is posted here for safe keeping. Hope you like it as much as I do. -- posted by Second2None

Steak and Veggie Stir Fry

Wed, 17 Jun 2009 13:28:28 -0400

Mom's secret stir fry. use any veggies you like ! Serve over rice. -- posted by oharaj5

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

Shrimp and Vegetable Stir Fry

Sat, 20 Jun 2009 01:30:51 -0400

An uncomplicated stir fry. Add a spicey pepper for kick. -- posted by gailanng

Sichuan Braised Cod

Fri, 26 Jun 2009 12:27:34 -0400

Very simple, spicy, low cholesterol dish. Not authentically Sichuan, but close enough. -- posted by Gandalf The White

Vegan/Vegetarian Pf Chang's Mongolian Beef (Tofu)

Fri, 03 Jul 2009 02:54:00 -0400

If you love PF Chang's Mongolian Beef, you'll love this vegan version. I make it for veg and non-veg people, and everyone agrees it's fantastic. I use organic and fresh versions of all of the ingredients. It's just better that way! Also, I have a big family, so this recipe makes a lot of food. Make it like it is and save some for lunches (it keeps well), or just make half the recipe if you don't want leftovers. -- posted by Mountain Bike Mom

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

Baby Bok Choy - Authentic Chinese Recipe

Fri, 10 Jul 2009 14:17:14 -0400

My mother taught me this basic technique for several vegetables. It can be used also with broccoli and gai lan for example. The result is a crisper texture at the end. The only unauthentic part of the recipe is using garlic salt instead of fresh garlic (but you can easily substitute back!) -- posted by MyraMedstudent

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**

Cashmere Mutton Chop

Tue, 14 Jul 2009 00:36:07 -0400

A Tibet Recipe with my construal. -- posted by Chef #1320647

Pyi Gyi Nga Kazun Ywet (Burmese Squid Salad)

Tue, 14 Jul 2009 01:23:01 -0400

Recipe posted in response to a request in the Asian Forum. -- posted by Celticevergreen

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

Stir Fry of Lime and Garlic Prawns (Shrimp) With Sugar Snap Peas

Tue, 28 Jul 2009 02:42:14 -0400

This great stir-fry comes from 'The Complete Stir-Fry Cookbook' published by Bay Books. Simple ingredients come together. Serve with rice. -- posted by Rhiannon&Matt.gauci

Red Coconut Chicken Curry

Tue, 28 Jul 2009 11:00:40 -0400

This dish can be quite hot and spicy depending on the brand of curry paste used. the variety in the pouch (instead of the jar or can) tend to be milder. For those sensitive to spicy food, reduce the curry paste to 2 teaspoons. In a pinch, use mild Indian curry paste. Serve over rice. From Canadian Living Magazine. -- posted by daisygrl64

Beef and Green Bean Stir-Fry

Wed, 29 Jul 2009 02:37:55 -0400

This is a quick and easy meal. Serve with spaghetti or vermicelli noodles. From Canadian Living Magazine. -- posted by daisygrl64

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 and Broccoli Stir-Fry (With Variations)

Wed, 12 Aug 2009 14:27:36 -0400

The recipe might look wordy and long but it is quite easy to follow and puts together rather quickly. You can use turkey breast in this if you like, or even shrimp. Just be aware the shrimp cooks faster than poultry and pull it off the heat just as it begins to curl. Tightly curled shrimp are really kind of tough and stringy. -- posted by Sue L

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

Thai Chicken Stir Fry

Fri, 21 Aug 2009 12:02:44 -0400

This is my mom's recipe, I make it all the time. Hope you enjoy it as much as we do! -- posted by ajtravellingchef

Konkan Crab

Mon, 31 Aug 2009 11:38:31 -0400

A creamy, coconuty appetizer.. courtesy of Thali restaurant in New Haven, CT. -- posted by Dinu

Artichoke Hearts in Olive Oil

Mon, 31 Aug 2009 11:38:56 -0400

Turkish Style Artichoke Hearts in Olive Oil. Perfect side dish for those hot summer days. -- posted by Dinu

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

Spicy Broccoli Stir-Fry

Thu, 10 Sep 2009 15:05:18 -0400

I am your basic broccoli-hater, but I love this dish! I found it in a cookbook I no longer own and cannot remember the name of, so I don't know to whom the credit goes. Its fabulous as an oriental side dish. -- posted by Oh!Susannah

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

Crunchy Potatoes for Durga Puja During the Nine Nights of Navrat

Thu, 24 Sep 2009 15:01:40 -0400

The festival of Navratri is on (from 19/9/09 to 27/9/09) and I am fasting for all these 9 nights. So, I thought why not share something that you too could have during these nights/days and enjoy your fast. Try and let me know what you think! I learnt about this recipe from Sanjeev Kapoor's show on TV today. -- posted by Charishma Ramchandani

Di San Qian

Tue, 29 Sep 2009 10:59:51 -0400

I'm finally able to cook this fabulous Beijing dish at home! If you worry about those calories, feel free to use less oil, although the potatoes should be covered by it... -- posted by Granddaughter 1

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

Mushroom Love!

Wed, 07 Oct 2009 12:29:40 -0400

If you love mushrooms this recipe will surely find its way into your recipe book.I learnt this from a friend, and can't stop making it since then. This is an easy to make, asian mushroom recipe with less spices and oil. The attached photo of the button mushroom was taken by us while trekking the 'Valley of Flowers',Uttarakand. The valley is heaven on earth, was called the land of fairies in Hindu mythology. -- posted by Shweta_S

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!

Easy Chinese Egg Fried Rice

Tue, 20 Oct 2009 13:11:44 -0400

Something quick for breakfast using leftover rice from the night before. My Ayi (Chinese for "aunt," home help in China) taught me this easy recipe. I never realized until now how simple and tasty fried rice could be. -- posted by ShowShanti

La Choy Chinese Chicken With Water Chestnuts

Thu, 22 Oct 2009 12:41:58 -0400

This recipe is from La Choy Simple Classics - Best Recipes cookbook. Both my husband and I enjoy it with white or brown rice. -- posted by Maureen in MA

La Choy Bamboo Beef

Thu, 22 Oct 2009 14:25:40 -0400

This is from the La Choy Collection of Favorite Recipes, and a dish that both my husband and I enjoy. It is easy to make, healthy, and easy clean-up. -- posted by Maureen in MA

La Choy Beef & Vegetables in Peppered Soy Sauce

Thu, 22 Oct 2009 15:26:18 -0400

My husband and I enjoy this dish with white or brown rice. It is easy to prepare and delicious. -- posted by Maureen in MA

Hellboy's Fried Rice

Fri, 23 Oct 2009 15:50:44 -0400

My Fried Rice recipe, a bit of an amalgamation of several recipies I've tried in the past. Is reasonably easy to cook, and a favorite at home! Feel free to add a range of vegetables and spices to your liking. -- posted by hellboy1975

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

Pakistani Style Bhindi Ka Salan (Okra/Ladyfinger Curry)

Fri, 20 Nov 2009 01:57:55 -0500

Back in the days when I was a child every time my mother made this dish it was considered a treat among me & my siblings. Besides potatoes & peas, okra/ladyfinger is another all time favorite vegetable among the Pakistani population. It is usually served with roti/chapatti & yogurt or sometimes with Masoor Dal (lentil) here is the recipe of a basic okra curry that was passed down from my grandmother to my mom & down to me. Its the tomatoes that give it a different taste compared to the other recipes posted so far. Note if you want to make "Bhindi Gosht" (Okra curry with mutton) after frying the onions add mutton, let it cook on medium low heat for 20 minutes, then follow the rest of the recipe. You can also add 1/2 cup water to make it a little saucy. -- posted by Bint e Naeem