Recipezaar: Eastern Asia,Stir-fry recipes

Ham and Shrimp Fried Rice

Wed, 16 Apr 2008 19:35:57 -0400

The rice can be cooked in chicken stock the day before and stored in the refrigerator. Use two cups of stock for every one cup of uncooked rice. -- posted by Denny C.

Szechuan Style Assorted Vegetables

Sun, 20 Apr 2008 18:18:57 -0400

A vegan delectable dish that best suits your healthy meatless eating. -- posted by Frenzy

Stir-Fry Teriyaki Broccoli N Sprouts

Tue, 22 Apr 2008 01:47:10 -0400

An elegant oriental healthy dish with a sweet and salty taste. -- posted by Frenzy

A Fare to Remember (Beef and Cabbage Stir Fry)

Tue, 22 Apr 2008 01:50:31 -0400

This dish is something my husband has been making for a long time but only waited until now, many years into our marriage, to make for me. Fast and delicious served with steamed or fried rice, last night we added Recipe #146178 for a decadent feast! -- posted by Sandi (From CA)

Skirt Steak Stir-Fry

Thu, 24 Apr 2008 12:59:38 -0400

Using skirt steak instead of beef round strips ensures a moist, flavorful meal. Yummy and quick. Serve with your favorite rice. -- posted by JackieOhNo!

Shangri-La Beef

Wed, 30 Apr 2008 01:38:52 -0400

This is a Martin Yan recipe....I watched him doing a demo of this at a Home Show years ago. Of course, he was showing off his amazingly quick chopping skills and the prep time, for him, was about 2 minutes. My prep time was longer, about 25 minutes! Get all your ingredients ready in little bowls, get your rice to cooking and when your rice is done, stir-fry the beef...dinner will be ready in 10 minutes once your ingredients are prepped. By the way, this is spicy....if you want it less spicy, use less dried red chilies. The dried red chilies, chili bean paste, hoisin sauce and dark soy sauce can be found in Asian markets or, increasingly, in major grocery stores in the Asian aisle. -- posted by Hey Jude

Kylie's Chicken Fried Rice

Thu, 01 May 2008 15:39:30 -0400

I am so thrilled to find a great fried rice recipe that includes more than soy in the sauce. This is from a fabulous cookbook called Kylie Kwong, Simple Chinese Cooking. Easy and tasty, like most stir fry recipes the cooking time is minimal, it's all the chopping that takes the time. Left overs were fantastic. Enjoy! -- posted by Mrs Goodall

Ginger Squid Japanese Style (Ika Shoga Yaki)

Fri, 02 May 2008 21:58:53 -0400

Ika Shoga-yaki is simple but is a very popular dish in Japanese cuisine. Ika means squid, shoga means ginger and yaki means grill or fry. This recipe was given to me by a Japanese friend. I really enjoy squid and this makes a quick dinner or entree. 15 minutes marinating time is included in cooking time. An Australian tablespoon is 20 mls/one Australian tablespoon is 4 US/UK teaspoons) -- posted by Chef floWer

Huang He Fried Rice

Wed, 14 May 2008 18:18:49 -0400

I made this in the style of one of the local take-out places. It's rather good! -- posted by Sue L

Ma La Chicken

Wed, 14 May 2008 18:35:17 -0400

I used to enjoy having this by a local Malaysian chef who also doubled as a chef for a Japanese steakhouse. This is not quite like his, but close. He will not give up the recipe (no surprise there!) so I have had to work it out on my own. -- posted by Sue L

Beef and Broccoli With Garlic Sauce

Tue, 20 May 2008 18:21:54 -0400

A Chinese recipe from World Recipes. Serve with rice. Timing does not include marinating the beef strips. -- posted by WiGal

Vegetable and Beef Stir-Fry With Brown Rice

Tue, 27 May 2008 23:31:42 -0400

From Good Food Magazine, September 1986. -- posted by JackieOhNo!

Five-Spice Beef and Vegetables

Fri, 06 Jun 2008 12:56:38 -0400

We love the flavor of Five spice powder. The mixture of cinnamon, cloves, fennel seeds, star anise and szechuan peppercorns cannot be beat. It goes fantastic with beef so this is a dish we make often. -- posted by mommyoffour

Chinese Peanut Chicken

Wed, 02 Jul 2008 03:25:39 -0400

My neighbor from Shangai just came over to teach me this recipe. She says she always makes it for potlucks and everybody loves it. I can see why. -- posted by Betty's Sunday Supper and Brunch Club

Shrimp With Black Bean Sauce

Sun, 13 Jul 2008 03:11:41 -0400

This dish is a staple of Cantonese cuisine. Adapted from "The Chinese Way: Healthy Low-Fat Cooking from China's Regions." -- posted by ~Jen~

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

Egg Fried Rice - Easy!

Sun, 03 Aug 2008 19:34:34 -0400

Another from the BBC's Chinese Food Made Easy. This is the first successful egg fried rice I've ever cooked. Easy, quick and tasy. Serves four as a side dish. If you don't have groundnut (peanut) oil, use a clean oil, such as vegetable oil instead of olive oil, which is too strong. The white pepper is important for bringing out the flavours; don't be tempted to replace with the trendier black pepper, because it will add another flavour, rather than enhancing the existing ones. -- 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

Szechuan Shrimp

Fri, 08 Aug 2008 02:11:42 -0400

Adapted from a recipe by FOODGU1 at allrecipes.com. Adjust the heat to your liking (as written, it's fairly mild). Serve with steamed or fried rice. -- posted by DrGaellon

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

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

Crispy Fried Chicken Spring Rolls

Wed, 13 Aug 2008 12:31:45 -0400

This recipe was featured on the Rhodes Around China TV series on the Hong Kong leg of the journey. Gary was taught to make these by a couple of local executive chefs. They are incredibly easy to put together, and very flavourful. I sometimes add bean sprouts and peas and corn and leave the meat out to make them vegetarian. Great as a snack, light meal or as part of a buffet. My family, especially the children, love them. -- posted by Noo

Orange Beef Ww

Mon, 18 Aug 2008 00:53:37 -0400

Entered for safe-keeping, from Weight Watchers Magazine September-October 2008. 3 "thingies" per serving. Original recipe called for 10-oz package of fresh sugar snap peas and baby carrots. Serve with "Quick Mushroom Barley Pilaf WW" for 2 "thingies" per serving. -- posted by KateL

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

Sweet and Sour Mango Pork

Wed, 03 Sep 2008 01:28:41 -0400

I like recipes that show me how to use up jars of things I often have in my fridge. In the case of this recipe, it is that half used up jar or mango chutney I always appear to have in the back of the fridge. I found this recipe in the October 2008 copy of BBC Good Food Magazine. -- posted by Sarah_Jayne

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~

Sue's Sesame Fried Rice

Sat, 11 Oct 2008 02:09:36 -0400

Yes, I have been in the kitchen making fried rice again! Fried rice is one of my favorites. The sesame seeds in this version offer a delicious nutty taste that makes this perfect to accompany Chinese stir-fries, Japanese teppanyaki, and Korean bulgoki. The use of brown rice should gain approval from those trying to cut carbs. Of course, they want it to be delicious, and I assure you that this is every bit as tasty as my fried rice (Recipe #38748). -- posted by Sue L

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

Baby Bok Choy in the Wok

Tue, 28 Oct 2008 16:07:08 -0400

This is a fast and easy recipe for cooking bok choy or baby bok choy. You can adjust the amount of flavor by adding more or less sake/soy sauce mixture (use equal amounts). We've found that adding the sesame oil at the end gives it more sesame flavor, but you could also just cook the bok choy in a mixture of vegetable and sesame oil. When in doubt, it's best to slightly undercook the bok choy. -- posted by Chef #910147

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

Beef With Green Peppers

Tue, 25 Nov 2008 00:06:44 -0500

Back side of a Sesame oil bottle -- posted by Charlotte J

Tofu and Broccoli in Garlic Sauce Recipe

Wed, 03 Dec 2008 18:36:07 -0500

I found this easy vegetarian stir-fry from Jolinda Hackett online. -- posted by blucoat

Stir-Fried Spicy Sweet Potatoes

Sun, 14 Dec 2008 22:09:24 -0500

Adapted from About.com. For the vegan option, use water or vegetable broth instead of chicken broth. -- posted by ~Jen~

Scallion and Ginger Chicken (Stir-Fry)

Sat, 20 Dec 2008 03:10:44 -0500

Arriving home late (again) I needed something that was quick, simple yet full of satisfying flavors. This recipe modified from another site did the trick. When I made this I added two medium zucchini, halved and sliced, and cooked them just after the chicken and before the sauce. Made this a complete meal. -- posted by justcallmetoni

Wok-Seared Sesame Green Beans

Mon, 29 Dec 2008 23:11:17 -0500

Entered for safe-keeping. By Victoria Abbott Riccardi in March 2003 Bon Appetit. Found while exploring Cook Here and Now website. -- posted by KateL

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

Stir-Fried Asparagus With Garlic and Shallots in Chili Oil

Mon, 05 Jan 2009 17:57:32 -0500

Tender crisp asparagus. An easy and tasty spring treat. If you like spicy, add dried chili flakes along with the shallots. -- posted by littleturtle

Fried Noodles

Tue, 06 Jan 2009 18:30:19 -0500

This is easy, tasty and made from ingredients I usually have on hand. I came up with it on my own. I usually don't use the garlic or ginger, but they add a lot of flavor. If you feel like adjusting any amounts, please do, I never measure when making this. -- posted by pavut

Gar Doo Gai (Chinese Chicken Salad)

Sun, 11 Jan 2009 12:48:20 -0500

Recipe is for a Cantonese/Hawaiian dish served during a family reunion. -- posted by Celticevergreen

Soy Glazed Chinese Chicken Wings

Sun, 18 Jan 2009 02:18:07 -0500

An easy chicken wing appetizer cooked on top of the stove. Prep and cook times do not include overnight marinating. Buy sesame oil and store in your refrigerator - it is pretty essential when called for and will get rancid tasting if left out for weeks or months. Also take care not to use too much, it is very flavorful. -- posted by Ice Cool Kitty

Rice Cakes With Mushrooms and Peppers

Wed, 21 Jan 2009 00:56:24 -0500

An easy appetizer which I suppose can be served as the main dish also. To make vegetarian simply substitute the chicken broth with vegetable broth. -- posted by Ice Cool Kitty

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

Asparagus Stir Fry

Wed, 21 Jan 2009 13:38:15 -0500

A simple vegetarian stir fry. This recipe uses roasted red peppers rather than fresh. They are found usually near the jarred pickles. You can also use your own, but I would marinate them in sweet pickle juice (or a vinegar and sugar mixture) before using for extra flavor. -- 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

Spinach Stir Fry With Garlic

Wed, 21 Jan 2009 14:28:18 -0500

A flavorful, quick, and healthy side dish. -- 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

Beijing Lamb

Thu, 22 Jan 2009 14:05:25 -0500

This recipe is from the mind of David Rosengarten. Recipe requires 5 hours marinating time. -- posted by Celticevergreen

Sesame Beef With Asparagus

Thu, 22 Jan 2009 15:30:47 -0500

This recipe is from the mind of David Rosengarten. Recipe requires 5.5 hours for marinating time. -- posted by Celticevergreen

Beijing Pepper Stir-Fry

Thu, 22 Jan 2009 15:31:28 -0500

This quick and easy stir-fry is from a long-time Chinese restaurant in my hometown. -- posted by Celticevergreen

Sichuan Pepper Chicken

Thu, 22 Jan 2009 15:32:15 -0500

This tasty recipe is from a Sichuan restaurant in Anshan, China where I taught ESL to Chinese children. -- posted by Celticevergreen

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

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

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

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

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

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

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

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

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

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

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

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

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

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 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

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

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

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

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

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

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

Stir-Fry in a Bun

Thu, 07 Jan 2010 19:27:56 -0500

This is a fun kind of recipe! Recipe courtesy Guy Fieri, June 2008 :)foodnetwork.com/food/cda/recipe_print. Haven't accounted for 15 minutes inactive prep time. -- posted by Manami

Meguin's Yakisoba

Mon, 11 Jan 2010 18:57:03 -0500

This is a delicious comfort food, though it is definitely not traditional. The tonkatsu sauce is also good with fried chicken (especially chicken katsu) and fries. I also use it in my yakisoba. Hold the meat, and you have a delicious side dish. If you want to make it vegetarian, use a vegetarian Worcestershire sauce. This is also good with extra-firm tofu. -- posted by Meguin

Super Yummy Vegetarian Fried Rice

Mon, 01 Feb 2010 10:21:53 -0500

More stuff that came out of my fridge, to make yummy vegetarian fried rice! -- posted by vpetite

Recipezaar: Eastern Asia,Stir-fry recipes

Ham and Shrimp Fried Rice

Szechuan Style Assorted Vegetables

Stir-Fry Teriyaki Broccoli N Sprouts

A Fare to Remember (Beef and Cabbage Stir Fry)

Skirt Steak Stir-Fry

Shangri-La Beef

Kylie's Chicken Fried Rice

Ginger Squid Japanese Style (Ika Shoga Yaki)

Huang He Fried Rice

Ma La Chicken

Beef and Broccoli With Garlic Sauce

Vegetable and Beef Stir-Fry With Brown Rice

Five-Spice Beef and Vegetables

Chinese Peanut Chicken

Shrimp With Black Bean Sauce

Chicken Chow Mein - Easy!

Egg Fried Rice - Easy!

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

Szechuan Shrimp

Sweet and Sour Chicken (Low Fat and Volumetric)

Beef and Broccoli

Crispy Fried Chicken Spring Rolls

Orange Beef Ww

Beef and Mushroom Stir-Fry Korean Style

Korean Chap Chae (Vegetarian)

Sweet and Sour Mango Pork

Chicken Stir-Fried With Bosc Pears

Sue's Sesame Fried Rice

Quick and Easy Curry Noodles

Baby Bok Choy in the Wok

Braised Soya Beans With Shiitake Mushrooms and Spinach

Easy Tuna-Orange Stir-Fry

Szechwan Beef Stir-Fry Us Family Style

Beef With Green Peppers

Tofu and Broccoli in Garlic Sauce Recipe

Stir-Fried Spicy Sweet Potatoes

Scallion and Ginger Chicken (Stir-Fry)

Wok-Seared Sesame Green Beans

Sweet & Sour Tofu

Tofu Simmered in Hoisin Sauce by Deborah Madison

Stir-Fried Asparagus With Garlic and Shallots in Chili Oil

Fried Noodles

Gar Doo Gai (Chinese Chicken Salad)

Soy Glazed Chinese Chicken Wings

Rice Cakes With Mushrooms and Peppers

Spinach and Mushroom Stir Fry

Asparagus Stir Fry

Chicken With Mongolian Vegetables Stir Fry

Spinach Stir Fry With Garlic

Broccoli and Chicken Noodle Bowl

Cashew Chicken

Beijing Lamb

Sesame Beef With Asparagus

Beijing Pepper Stir-Fry

Sichuan Pepper Chicken

Sichuan Beef

Mandarin Noodles

Noble House Long Life Noodles

Noble House Stir-Fried Shrimp

Sha Cha Tofu W/ Green Beans and Onions

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

Chinese Beef and Mango Stir Fry

Oriental Chicken

Miso Eggplant

Sweet Chile Tofu Fried Rice

Tofu and Broccoli Stir Fry (Martha Stewart)

Noble House Governor's Chicken

Noble House General's Chicken

Chinese Sweet & Sour Pork

Vegetarian Gyoza With Spicy Dipping Sauce

Choy Sum in Oyster Sauce

Chicken and Pineapple Stir-Fry

Japanese Mom's Tofu Stir-Fry

Chicken, Cashews and Red Pepper Stir-Fry

Sizzling Beef With Spring Onions & Black Bean Sauce

Cashew Chicken

Spicy Tofu Stir Fry

Singapore Pork and Onion Stir-Fry (Chinese)

Pork/Shrimp Egg Rolls

Stir-Fry Teriyaki Broccoli N Sprouts