Recipezaar: Stir-fry recipes

Stir-Fried Beef and Broccoli

Fri, 17 Apr 2009 01:03:04 -0400

The Bon Appetit archives -- posted by Abby Girl

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

German Bean Sprout Stir Fry

Wed, 22 Apr 2009 00:38:04 -0400

I found this recipe on the back of my package of bean sprouts, and since I did not find it here, I'm posting it for safe keeping. -- posted by Kzim4

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

Rainforest Roast Chicken

Sun, 10 May 2009 19:19:00 -0400

An Australian recipe winner from Paul Greene NSW. -- posted by Pneuma

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

Saltimbocca, As I Like It!

Sun, 17 May 2009 15:40:56 -0400

This Italian recipe is one of my favorite summer recipes. The recipe submitted here is one of many same recipes Ive tried, and this one is one of I like best. -- posted by nitko

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

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

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

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

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

Beef and Broccoli Stir Fry

Mon, 08 Jun 2009 16:05:18 -0400

Beef and Broccoli Stir Fry Steamed Rice Dinner Rolls -- posted by Chef #1290382

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

Fried Rice

Tue, 23 Jun 2009 01:54:24 -0400

An easy, tasty dish. -- posted by Rather be Cookin' #2

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

Très Rapide French Summer Tarragon Chicken

Mon, 29 Jun 2009 00:47:20 -0400

A simple supper or luncheon recipe that can be whipped up in a trice! Organic chicken breasts that are diced and then sautéed with fresh tarragon and crème fraiche with just a hint of lemon juice! This can be made in less than 15 minutes from prep to plate, making it an ideal recipe for busy bees or couch potatoes! I love this served with a simple selection of salad leaves and herbs dressed with a classic French dressing. Do try to use fresh tarragon, I have not tried this with dried, but imagine that it will not be as zingy and fresh. This is not necessarily a summer recipe, but my tarragon is in season at the moment, the sun is out and therein a recipe name was born! Bon appétit! -- posted by French Tart

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

Benito Kebab

Fri, 03 Jul 2009 02:56:11 -0400

So tasty, a bottle of red wine will not be enough! Originated in the Balkans -- posted by Don Benito/Venny

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

Spinach and Borage

Wed, 08 Jul 2009 02:08:40 -0400

Spinach complemented with cucumber tasting leaves of the borage plant. -- posted by ~Rita~

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

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

Chinese Beef and Broccoli in Oyster Sauce

Sun, 26 Jul 2009 19:52:01 -0400

This is one of my favorite stir-fry recipes. It is from the Harrowsmith Cookbook Volume Number 1. -- posted by Heather in Barrie

Spicy Squid With Carrots

Tue, 28 Jul 2009 02:27:00 -0400

This is another recipe that was an experiment, but turned out beautifully. It also reheats well in a microwave for leftovers the day after - just don't reheat it at work - your coworkers will hate you. -- posted by Obsidian468

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

Cabbage Summer Salad Wrap

Sun, 09 Aug 2009 21:02:48 -0400

Made this to get rid of most leftover veggies and turned out pretty good. This is a light meal that can be made with relative ease. It's healthy and keeps very well. Also very easy to eat :) It takes a little bit of attention. But not too much. A wok is the best tool to make this with but a large frying pan would work. -- posted by Inebriated Chef

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

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

Polish Stir Fry

Wed, 26 Aug 2009 18:23:54 -0400

This recipe has a mere 4 ingredients but it's one of my favorites. Incredibly easy, very buget friendly, cooks on the fly and tastes really really good both fresh and reheated. Excellent with some mashed potatoes to round out the meal. -- posted by JHOmade

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

Georgie's Gorgeous Lime Wraps

Tue, 01 Sep 2009 13:14:01 -0400

A really quick and yummyl when teamed with kettle chips and some salad, a total favourite of our friends, it'sa really nice social light meal. Originally made by my lovely friend Georgie but it's been tweaked to our taste. These ingredients would serve 4. -- posted by countrygirlkatie

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*~

Chipotle Mushrooms

Fri, 04 Sep 2009 10:14:57 -0400

If you like spicy, this is a great way to serve mushrooms. It makes a very nice and different salad, or you can serve it as a side. It's easy and quick, too! -- posted by Cluich

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

Steak and Pesto Stir- Fry

Thu, 10 Sep 2009 19:13:28 -0400

Have dinner on the table in less than 30 minutes with this quick and satisfying dish. Using frozen vegetables can make the process even faster. Save time and money by pre-slicing and freezing one-cup portions of your favorite vegetables to have on hand. Store them in Ziploc® Brand Freezer Bags to keep them fresh tasting and protected from freezer burn. You can also buy steak in advance, slice it and freeze it in a Ziploc® Brand Freezer Bag. Stir-fried dishes are usually seasoned with Asian flavors like soy sauce, but this dish uses bold-flavored pesto for an interesting Italian twist. Serve it over rice or pasta. Find out more at http://www.rightathome.com -- posted by Right@Home

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

Easy Creamy Chicken & Bacon Pasta

Thu, 17 Sep 2009 14:57:54 -0400

Great easy pasta, kiunda like a carbonara with a few differences. You can choose whateva pasta you want to have it with. I would really like to put a few herbs in there but not sure what will go. please help if you have any suggestions. Thanks -- posted by **Tania **

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

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

Saltfish and Ackee

Fri, 09 Oct 2009 17:05:00 -0400

The Jamaican national dish. It's a breakfast dish, however, I like to eat it with rice for lunch or dinner. Enjoy! -- posted by Romi

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

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

Sprouts, Bacon and Figs

Mon, 26 Oct 2009 12:31:22 -0400

A perfect fall recipe from Mark Bittman of the New York Times. -- posted by DrGaellon

Meatballs for Soup

Sun, 01 Nov 2009 09:39:09 -0500

Home-made meatballs to use in clear noodle soup or boil in vegetable stock with some chopped carrot and potato. -- posted by Chef #1431892

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

Glazed Roasted Chestnuts

Wed, 11 Nov 2009 16:20:13 -0500

Yes! Hot roasted chestnuts need only a touch of salt. But once cooled this is the way to reheat them adding more sweet nutty flavor. To roast chestnut check out Recipe #108746 or buy jarred shelled chestnuts. If you make a lot you can chop them and add to a stuffing/ dressing, soup or use in a dessert. -- posted by ~Rita~

Fajitas Marinade/Susan's Steak Fajitas

Thu, 12 Nov 2009 00:38:13 -0500

These 2 recipes go together and come from "Sacramental Magic in a Small Town Cafe" by Br. Peter Reinhart. My copy is stained from use. I'm a messy cook. "You may substitute boned chicken or vegetables [such as] zucchini, yellow summer squash, red and green bell peppers, broccoli and cauliflower florets, mushrooms, onions and fresh green beans. Slice the vegetables 1/4 inch thick and allow 1/2 pound assorted vegetables per person." -- posted by maryannatwork

Stir-Fry Chicken With Rice

Mon, 16 Nov 2009 12:03:42 -0500

Easy delicious chicken with rice egg carrots and peas -- posted by MrsDiQ

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

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

Chili Chicken and Basil

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

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

Fluffy White Rice

Mon, 23 Nov 2009 14:51:30 -0500

White rice like the rice served at a good Chinese restaurant. Two variations are given, one fluffy version for eating with foods like stir frys, and another for making fried rice. I have met so many people who marvel at perfect white rice. It's very easy to make. Here's how... -- posted by RudyH

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