Recipezaar: Stove Top,Stir-fry recipes

Crabbage

Thu, 14 Feb 2008 03:17:43 -0500

A quick and simple stir fry using cabbage and imitation crab meat. -- posted by TajLV

Zone Friendly Shrimp Saute With Chickpeas / Garbanzo Beans, 3 Bl

Tue, 19 Feb 2008 00:28:35 -0500

This comes from Kristy Walker's cookbook "Zone Perfect Cookbook" This is a 3 block meal. -- posted by Chef #164674

Shrimp in Cajun Beer Broth

Tue, 04 Mar 2008 01:06:50 -0500

Having purchased large head-on shrimp, I wanted to do something other than steam them. I decided to cook them in a broth to take advantage of the extra flavor the heads would lend. My boyfriend loved the broth so much that he practically drank it. We put it over bowls of rice to accompany the shrimp, wishing I had a loaf of garlic bread to dip in it. I used red onion because I had it on hand, but any combination of onion, garlic and/or shallot would be delicious! I think I will saute diced celery with the onion mixture next time and add chopped parsley or cilantro at the end for garnish. Very simple, tasty and ready in minutes! -- posted by c.walsh

Korean Spicy Chicken Wings - Restaurant Recipe!

Wed, 05 Mar 2008 01:14:37 -0500

This is a fantastic recipe I came across whilst roaming the 'net! It comes from the owner of a popular Korean restaurant where these chicken wings were the most popular of all his special order dishes. Time to make doesn't include chilling time. -- posted by Um Safia

Simply Sautéed Vegetables

Fri, 21 Mar 2008 00:14:18 -0400

I'm trying out healthier recipes that also taste great. This is a good one that I came up with that is quick and easy. Serving size is 1 cup. -- posted by Porfavorcorona

Kittencal's Honey-Garlic Glazed Meatballs

Fri, 21 Mar 2008 02:30:36 -0400

This is an easy recipe made even easier if your meatballs are pre-made ahead of time which makes this a perfect weekday meal served with cooked rice ---I have listed the chili flakes as optional you may adjust to suit taste or omit, my family likes extreme heat so I use 1 teaspoon --- the meatballs must be pre cooked before adding to the sauce, you may use frozen cooked store bought meatballs or use your own favorite recipe, you may double the sauce recipe if desired, prep time does not include preparing and cooking the meatballs. -- posted by KITTENCAL

Sukiyaki

Tue, 25 Mar 2008 23:32:04 -0400

A simple, easy to make, flavorful dish your family will enjoy. This dish can be served with white or brown rice depending on your family's preferences. If you are using white rice, start cooking it and then start preparing the sukiyaki. If you want to serve brown rice, start the brown rice 20 minutes ahead of stir fry cooking so they will both be done at the same time. If you like heat in your dishes you can add hot chili oil or red pepper flakes to taste. Bon appetit-- -- posted by plantfreek

Brazilian-Style Beef Strogonoff

Thu, 03 Apr 2008 02:16:05 -0400

This is a brazilian favorite and one of our family's too! Beef strogonoff comes in a flavor-rich heavy cream sauce, with a touch of ketchup, mustard and soy sauce, along with chopped mushrooms. It is perfect when served with white rice, potato sticks and a green salad. I particularly am not very fond of mushrooms, so I leave it out of the recipe when I make it for my picky eaters at home, but I am posting the original recipe for this brazilian dish. Enjoy! -- posted by Gabe's Mom

Kimchee Fried Rice

Fri, 04 Apr 2008 02:24:38 -0400

My aunt made whipped this up for the kids of the family when she was visiting the U.S. It is SUPER easy and extremely delicious. All my friends request it when they come over for dinner. This is especially good to make with leftover white rice. Serve with a Korean beef dish, or this can be the entree with some dried seaweed. -- posted by Chef #783619

Pepper Steak Stir-Fry

Tue, 15 Apr 2008 19:29:11 -0400

From the Southern Living Cookbook Classics. My husband found this when we were bored with the same ol' thing. It has quickly become one of our favorites! -- posted by cook from scratch

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.

Sauteed Potatoes With Apples

Thu, 17 Apr 2008 02:15:06 -0400

Another gem from "Harlem Really Cooks", and is actually a side dish to recipe #298577. It's a refreshing change of pace for those who are tired of applesauce with their pork chops. -- posted by Glutton

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

Chicken Fajita Rollups

Wed, 28 May 2008 00:28:38 -0400

Take Applebee's delicious chicken chipotle fajita recipe and wrap it up in a large flour tortilla with lettuce, cheeses and a simple pico de gallo and you've got an awesome meal. Found on www.recipelink.com -- posted by Swordbreaker

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

Pineapple-Cashew-Quinoa Stir-Fry

Fri, 13 Jun 2008 21:03:37 -0400

A recipe from Veganomicon: The Ultimate Vegan Cookbook. They suggest making the quinoa aspect a day or two in advance, store it in the fridge, and you'll be able to put this stir-fry in a snap for an easy weeknight dinner. For a truly gorgeous dish, use a half and half blend of the white quinoa and the heirloom variety Red Inca. Have ALL of your ingredients chopped before starting the stir-fry aspect. You may substitute frozen peas for the edamame. Posted for ZWT4. -- posted by WiGal

Stir-Fried Asparagus

Wed, 18 Jun 2008 19:46:30 -0400

Looking for a new way to prepare asparagus? A friend prepared this for our family, and it is now one of our favorites. It is best with the thin asparagus. This dish is great with baked ham. -- posted by Deere Mom

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

Garlic Chicken Stir-Fry

Mon, 07 Jul 2008 03:29:35 -0400

I have listed 2-3 tablespoons of minced garlic, you may of coarse adjust to taste --- the steamed broccoli may be replaced with sauteed fresh mushrooms --- make this as spicy as you like by adjusting the crushed chili flakes or you may omit completely --- make certain to have everything prepared and handy near your wok or skillet before starting this --- NOTE; this does not make a lot of sauce so I would strongly suggest to double the sauce amounts --- serve with cooked rice. -- posted by KITTENCAL

Penzey's Tender Chicken Breast and Veggies

Tue, 15 Jul 2008 18:28:48 -0400

This uses Penzey's Raspberry Enlightment sauce. It's a great sauce that adds a lot of flavor to cooked meals. The cooking time was a little longer since the chicken breasts were so large. I think I would slice them into strips before cooking next time, to distribute the flavors more evenly. We sliced the 2 breasts up and it was enough for 5 of us. You could use any combination of vegetables with this. We used zucchini, mushrooms and spring onions. Yum! -- posted by WI Cheesehead

Stir Fried Spicy Cabbage

Wed, 16 Jul 2008 01:03:53 -0400

Made with green/white cabbage but try napa cooking for a shorter time. This has the perfect heat and sweetness. I used this side as a bed for Recipe #314086 to make a delish low carb meal. This is a good for you food that no one should be without. It has wonderful benefits for the body. Having phytonutrients it helps to protect the body from free radicals. It may lower the incidence of cancer, in the lung, stomach, colon and prostate. Cabbage is a muscle builder, blood cleanser and eye strengthener. Cabbage is rich in vitamin C, iron and sulfur. -- posted by ~Rita~

A Feel Good Meal

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

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

Thai a Yellow Ribbon

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

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

Scrambled Eggs With Zucchini

Wed, 30 Jul 2008 19:18:00 -0400

This recipe will make your taste buds smile, great combination of ingredients. This is my favorite way to eat zucchini. You will be surprised how good it tastes. Personally, I prefer not to use salt, as it's already in the butter. This is a good recipe for salt restricted diets. -- posted by Chef #906577

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

Dan's Asian Rice

Tue, 12 Aug 2008 13:59:30 -0400

This delicious rice dish, created by my son, goes great with many Asian inspired dishes. I especially like it with my recipe for Recipe #319003. You can cut the recipe in half for 2 people without any problems. I have made this for 2 people and use 1 tsp. chili paste. It is spicy, but not "Real Hot". This rice has lots of flavor! I served with Sweet Soy Sauce Drizzled over the top of the rice as shown in my picture. Preparation time DOES NOT include time to cook rice. -- posted by Linda's Busy Kitchen

Stir-Fried Beef W/Asparagus & Snow Peas

Tue, 12 Aug 2008 14:34:13 -0400

Another ricecooker site recipe! They have some great ones over there. I loev steak and I love snow peas, so any chance to put them together is a treat. Lots of ginger here - so be warned. This would be best served over rice of your choice. Cooking time includes marinating time. -- posted by Nana Lee

Spicy Eggplant

Fri, 15 Aug 2008 02:42:07 -0400

Wok'd Chinese-style spicy eggplant -- posted by Tina Deliciousness

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

Asian Stir-Fry Pork and Noodles

Wed, 20 Aug 2008 00:28:19 -0400

Rice noodles may be used in place of the vermicelli ---for easier slicing partially freeze the pork first. -- posted by KITTENCAL

Honey Sesame Prawns

Mon, 25 Aug 2008 23:09:04 -0400

I just adapted this from many recipes and it's never made with exact amounts as you can add more or l less depending on your individual taste. -- posted by Ozzie Zest

Zucchini Stir Fry

Fri, 29 Aug 2008 01:55:00 -0400

I needed to use some zucchini up, so I used what i had on hand and sounded good. Turned out great, so I wanted to put it on here so I wouldn't forget what I did. -- posted by Blessed*One

Spicy Tofu

Wed, 03 Sep 2008 23:42:29 -0400

Adapted from a recipe by RitalinCindy at allrecipes.com. Adjust the heat by adjusting the amount of chili pepper and pepper flakes. -- posted by DrGaellon

Beef Satay Ala Original Indonesian Recipes

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

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

Fried Potatoes & Tofu

Sat, 27 Sep 2008 14:50:45 -0400

This came from being bored and having friends over. I had virtually nothing in the kitchen and improvised something out of the essentials. This needs to be watched closely when it's frying, as the onions will burn very easily. -- posted by DursonDanielUrson

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~

Madrasi Masala Paste

Sun, 12 Oct 2008 01:12:18 -0400

This recipe comes from Chennai, Tamil Nadu, India, once called Madras during the days of the British Empire. Any surplus paste can be stored in the freezer. -- posted by Celticevergreen

Easy Thai Chicken Stir-Fry With Peanut Sauce

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

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

Zesty Kielbasa Stir-Fry

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

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

Potato Vegetable Fry

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

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

Thai Fried Rice

Mon, 27 Oct 2008 23:45:09 -0400

Entered for safe-keeping, from "Favorite Brand Name Best-Loved Chinese Recipes and More". This is a U.S. family-style recipe. Be sure to wear rubber gloves when handling jalapenos, and avoid touching the area around your eyes before you can wash your hands. If you prefer, substitute 3 1/2 cups cooked brown rice for the cooked white rice. -- posted by KateL

Mushroom Barley Soup

Fri, 07 Nov 2008 15:45:22 -0500

A simple and classic recipe from Bon Appétit Magazine. This one is great when the weather starts getting cold. -- posted by blucoat

Mango Chicken - Restaurant Style

Mon, 10 Nov 2008 22:43:27 -0500

I was working in a great little chinese restaurant in Acworth, GA for over a year. Here's the recipe. The ingredients are surprisingly simple, but create an interesting flavor - spicy and sweet. Not as healthy as some dishes, but still fun on occasion. -- posted by Chef #518910

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 Stir Fry - Asian Style

Thu, 13 Nov 2008 00:16:36 -0500

Preparation time does include marinade time, just to allow the marinade to soak into the beef. To get neat thin slices of beef I freeze the beef for 45 mins and then slice thinly, giving me the perfect cut. I don't eat red meat but Hubby and Little Miss (DD) love beef and they enjoyed this quick recipe. Original recipe comes from Annette Sym's which was featured on Channel Nine's Extra but I have twinkled with it -- posted by Chef floWer

Beef With Green Peppers

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

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

Vietnamese Vegetable Curry

Tue, 02 Dec 2008 00:43:09 -0500

Indian merchants introduced curries to Vietnam more than ten centuries ago. The Vietnamese made curry their own by adding their own flavors such as lemongrass and ginger. For this recipe, use the Vietnamese curry powder called Golden Bells. It's milder (less cumin and fennel seeds) and won't overwhelm the lemongrass and ginger. In case it's not available, I've included a recipe for a curry powder to make at home. For a variations of this recipe, try yucca, taro, cauliflower, long beans and chayote. The recipe is adapted from the book, Pleasures of the Vietnamese Table, by Mai Pham. The Vietnamese curry recipe is from, A World of Curries, by Dave DeWitt. -- posted by lynnski / LA

Chicken Passionata

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

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

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

Kittencal's Best Chinese Fried Rice With Egg

Wed, 07 Jan 2009 00:06:14 -0500

The secret to the best Chinese fried rice is onions, garlic and sesame oil, you may add in cooked chicken, beef, pork or shrimp, also you may add in some frozen thawed peas or fresh sauteed or canned mushrooms, whatever you have handy in your fridge! --- for this recipe it is best to use slightly undercooked rice that is more firm that soft the best recipe is the firm option on my recipe#350260 the amount of egg does not matter, if you like lots of egg then use as many eggs as desired, if you like a little heat then add in some cayenne pepper, I most always do you and you will probably need to adjust the soy sauce to your liking --- you will love this rice! -- posted by KITTENCAL

Sprouted Moong Ka Dalia

Wed, 07 Jan 2009 18:23:05 -0500

This delicious and healthy breakfast recipe was submitted by Mrs. Veena Raheja to the Thursday magazine and appeared in their issue dated September 13th to 19th'2007. She won the R.O. 20 Philips coupon to for the week! This is a filling breakfast and one that's become my family favourite. I would be glad if you tried and enjoyed it as much as we do. Note: Preparation time includes soaking time of lentils in order to obtain the sprouts. -- posted by Charishma Ramchandani

Butter Chicken

Wed, 07 Jan 2009 19:03:17 -0500

This recipe was submitted by Mini Reji to the Thursday magazine and appeared in the issue dated September 13th-19th'2007. It is incredibly rich and tasty. Give it a shot, you'll love it! -- posted by Charishma Ramchandani

Stuffed Mirchi

Thu, 08 Jan 2009 19:25:41 -0500

This recipe appeared in the THURSDAY magazine dated November 1st to 7th and won the R.O. 20 Golden Oryx coupon for the week. It was submitted by Madhulika Gupta. Heartiest congrats to her! -- posted by Charishma Ramchandani

Spicy Chicken Stir-Fry

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

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

Sesame Shirataki Noodles

Sun, 11 Jan 2009 22:34:23 -0500

Easy and fast Asian-style lunch. Feel free to add more or different veggies, I usually do! -- posted by Brooke the Cook in WI

Shrimp in Orange Sauce

Sun, 18 Jan 2009 02:19:35 -0500

I created this when I had oranges that were too sour to eat, and not much in the fridge. I've made it again with ripe oranges and ended up adding 1tsp lemon juice. Serve over white rice. -- posted by in the garden

Sausage Apple Skillet

Sun, 25 Jan 2009 10:41:44 -0500

I threw this together on one of those "I wonder what's in the fridge" nights, and it's now one of my favorite dinners. We have it a few times a month. I love the blend of sweet and spicy sauce with the fresh taste of the peppers and the tartness of the apple. I've found that the apple makes or breaks the dish. Make sure you use a firm apple with bold flavor. If you use a mushy or mild flavored apple you'll probably find yourself spitting it out. -- posted by Wigglesworth

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

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

Pasta With Sun-Dried Tomatoes

Sat, 14 Feb 2009 11:11:10 -0500

A simple sauce tossed with your favorite pasta for a quick yet healthy dish. Sun-dried tomatoes and mushrooms provide a nice meaty texture for those who choose not use meat. Personally, I add a pound of jumbo shrimp at the end and substitute clam juice or seafood broth for chicken broth. This meal is served with a caesar salad and Texas toast After the sauce has cooked to desired thickness, just toss the pasta and you are ready for a treat. My idea, my version. Takes less than an hour minutes to prepare. -- posted by Chef #1168101

Lebanese Chicken

Tue, 17 Mar 2009 01:42:44 -0400

This is a simple quick and tasty lebanese wrap style meal. -- posted by The Magic Duck

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

Croatian Squid With Rice

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

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

Kung Pao Chicken

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

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

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

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

Chow Mein Ala Pencil Boy

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

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

Scrambled Tofu Pasta

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

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

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

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

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

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

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

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

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

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

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*~

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

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

Leek and Pepper Omelette

Thu, 08 Oct 2009 11:00:30 -0400

I found this recipe in Janet Wright's book "The top 100 health tips", published by Lifetime Distributers, Castle Hill, Australia. Janet says "Eating the right meal within an hour or two after excercise could make the biggest difference you've noticed yet. That's the time when your body needs - and most effectively uses - food to turn your effort into stronger muscles and increased energy levels. It's also when you burn fat most effectively. Eggs are a concentrated source of muscle-building amino acids and other body-building nutrients. They're also rich in vitamin K, which helps to heal bruises and other minor sports injuries. This vitamin works by ensuring that blood is able to clot normally, so it could also reduce the danger of blood clots in arteries." The original recipe called for groundnut oil, but I think butter would work just fine - or any other oil you have on hand. This would make a nice breakfast for an extremely hungry person, or could be shared among a few people. If you're just making it for yourself, you might want to halve it. I haven't tried this recipe yet. -- posted by TALIA #3

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!

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

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

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

Baja Tuna Steaks

Mon, 23 Nov 2009 18:52:54 -0500

Spicy Baja Tuna steaks topped with your favorite guacamole. The recipe #400754 has chili's that are quite spicy and the guacamole is a perfect accomodante. My chili powder is very hot and fresh. If need be do double yours accordingly. -- posted by ~Rita~

Gulai Bagar (Western Sumatran Curry)

Mon, 07 Dec 2009 14:32:13 -0500

The original recipe uses goat meat but lamb can be substituted. Serve over hot rice. -- posted by Celticevergreen

Bringhe (Filipino Paella)

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

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

Boombambam Fried Rice!

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

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

Sesame Shrimp Fried Rice With Cabbage

Wed, 06 Jan 2010 18:01:29 -0500

I found this site while catching up on some cooking episodes at Hulu. I can't wait to try it. It was from Healthy Appetite.with Ellie Krieger. -- posted by enestvmel

Abc's Sauteed Apple, Brussels Sprouts and Cabbage

Sun, 10 Jan 2010 08:16:13 -0500

A healthy side nicely seasoned with onion, garlic, nutmeg and parsley. This side is rich in nutrition and fiber, cabbage is an absolutely phenomenal source of Vitamin C also Vitamin A, E and B, rich in iron and sulfur. This is a good thing to add to your diet if trying to lower blood cholesterol. Just skip the butter! -- posted by ~Rita~

Vegan Potatoes

Tue, 12 Jan 2010 15:07:33 -0500

A simple recipe for people who are vegetarian and/or transitioning to vegan. Theres not a lot of vegan recipes on here, so I decided to post it. It's something simple that's a good thing to have for lunch or even as a side dish. It gives a lot of nutrients and you really cant taste them in with the potatoes, for those of you who are picky eaters like me. I left his really open, I put in peppers and mushrooms, but this recipe is very easy to turn into a "Clear Your Kitchen Of Unwanted Or About To Spoil Veggies" recipe. And it's good because it's healthy, filling, and uses no meat and or animal products. Enjoy. -- posted by Mariah Me

Basil Beef Fried Rice

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

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