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Anybody got any good stir fry recipes?
- Thread starter superqt4u2nv
- Start date
Griz1
New member
O.K. it's a sort-of stir fry (has rice)
4 breasts of chicken (although not as nice as yours...lol!) cut up into stir-fry peices.
1 cup brown basmati rice (uncooked) whatever that makes cooked.
8-9 egg whites (keeping 2 yolks).
1 jar Wo-Hup's schezuan hot sauce (about 6 oz jar??)
1 pkg. Nasi-Goering paste (about 1-2 tblpn pkg?)
Frozen mixed veggies
cayanne pepper
olive oil
Cut up chicken and fry with cayanne pepper to taste and 2/3 of a jar of Wo-Hup's Hot sauce. Once chicken is cooked remove from frying pan or wok, add a couple tblpns of olive oil on low heat and mix oil with Nasi-Goering paste. Add COOKED brown rice (I measure with 1 cup of uncooked rice:2 cups water) and mix with oil and paste, frying on high heat for 2-3 minutes. Reduce heat and remove rice from pan/wok. Scramble egg whites and yolks in "dirty pan". Mix back in with rice and chicken, then mix in frozen cooked mixed vegetables (however much you want to add).
Makes enough for 5 or 6 lunches for me throughout the week. Full or protein and good modest amounts of good carbs...mmmmm.
4 breasts of chicken (although not as nice as yours...lol!) cut up into stir-fry peices.
1 cup brown basmati rice (uncooked) whatever that makes cooked.
8-9 egg whites (keeping 2 yolks).
1 jar Wo-Hup's schezuan hot sauce (about 6 oz jar??)
1 pkg. Nasi-Goering paste (about 1-2 tblpn pkg?)
Frozen mixed veggies
cayanne pepper
olive oil
Cut up chicken and fry with cayanne pepper to taste and 2/3 of a jar of Wo-Hup's Hot sauce. Once chicken is cooked remove from frying pan or wok, add a couple tblpns of olive oil on low heat and mix oil with Nasi-Goering paste. Add COOKED brown rice (I measure with 1 cup of uncooked rice:2 cups water) and mix with oil and paste, frying on high heat for 2-3 minutes. Reduce heat and remove rice from pan/wok. Scramble egg whites and yolks in "dirty pan". Mix back in with rice and chicken, then mix in frozen cooked mixed vegetables (however much you want to add).
Makes enough for 5 or 6 lunches for me throughout the week. Full or protein and good modest amounts of good carbs...mmmmm.
J
jenscats5
Guest
Orange Pork and Asparagus Stir-fry
Preparation 20 minutes, cooking time about 6 minutes
Ingredients:
2 navel oranges
1 teaspoon olive oil
1 whole pork tenderloin (about 12 ounces), trimmed, thinly sliced diagonally
¾ teaspoon salt
¼ teaspoon ground black pepper
1 ½ pounds thin asparagus, trimmed and each stalk cut in half
1 garlic clove, crushed with garlic press
¼ cup water
From 1 orange, grate 1 teaspoon peel and squeeze ¼ cup juice. Cut off peel and white pith from remaining orange. Cut orange into ¼-inch slices; cut each slice into quarters. In nonstick 12-inch skillet, heat ½ teaspoon oil over medium-high heat until hot but not smoking. Add half the pork and sprinkle with ¼ teaspoon salt and 1/8 teaspoon pepper; cook 2 minutes or until pork just loses its pink color, stirring frequently. Transfer pork to plate. Repeat with remaining ½ teaspoon oil, pork, ¼ teaspoon salt and remaining 1/8 teaspoon pepper. Transfer pork to same plate.
To same skillet, add asparagus, garlic, orange peel, remaining ¼ teaspoon salt, and water; cover and cook about 2 minutes or until asparagus is tender-crisp, stirring occasionally. Return pork to skillet. Add orange juice and orange pieces; heat through, stirring often. Makes 4 main-dish servings.
Calories 165, 24g protein, 8g carbohydrate, 4g total fat (1g saturated), 50mg cholesterol, 496mg sodium.
Pork and Red Chile Stir-Fry
Ingredients:
1 pound boneless pork loin, cut into stir-fry strips
1 teaspoon vegetable oil
2 garlic cloves, crushed
¾ pound fresh green beans, cut into 2-inch lengths OR 1 10-oz. package frozen cut green beans
2 teaspoons sugar
2 teaspoons soy sauce
½ teaspoon crushed red pepper
1 teaspoon grated fresh ginger root
1 teaspoon sesame oil
1 teaspoon rice vinegar
Heat oil in a large nonstick skillet over high heat; add pork strips and garlic and cook and stir until pork is no longer pink, about 3-4 minutes. Add green beans; stir-fry until beans and pork are tender, about 5 minutes. Push the meat and beans to one side of skillet. Add sugar, soy sauce, red pepper and ginger; stir to dissolve sugar. Add sesame oil and vinegar. Stir to coat meat and beans. Serves 4.
Calories 240, 26g protein, 10g fat (3g saturated), 200mg sodium, 70mg cholesterol, 9g carbohydrates.
Preparation 20 minutes, cooking time about 6 minutes
Ingredients:
2 navel oranges
1 teaspoon olive oil
1 whole pork tenderloin (about 12 ounces), trimmed, thinly sliced diagonally
¾ teaspoon salt
¼ teaspoon ground black pepper
1 ½ pounds thin asparagus, trimmed and each stalk cut in half
1 garlic clove, crushed with garlic press
¼ cup water
From 1 orange, grate 1 teaspoon peel and squeeze ¼ cup juice. Cut off peel and white pith from remaining orange. Cut orange into ¼-inch slices; cut each slice into quarters. In nonstick 12-inch skillet, heat ½ teaspoon oil over medium-high heat until hot but not smoking. Add half the pork and sprinkle with ¼ teaspoon salt and 1/8 teaspoon pepper; cook 2 minutes or until pork just loses its pink color, stirring frequently. Transfer pork to plate. Repeat with remaining ½ teaspoon oil, pork, ¼ teaspoon salt and remaining 1/8 teaspoon pepper. Transfer pork to same plate.
To same skillet, add asparagus, garlic, orange peel, remaining ¼ teaspoon salt, and water; cover and cook about 2 minutes or until asparagus is tender-crisp, stirring occasionally. Return pork to skillet. Add orange juice and orange pieces; heat through, stirring often. Makes 4 main-dish servings.
Calories 165, 24g protein, 8g carbohydrate, 4g total fat (1g saturated), 50mg cholesterol, 496mg sodium.
Pork and Red Chile Stir-Fry
Ingredients:
1 pound boneless pork loin, cut into stir-fry strips
1 teaspoon vegetable oil
2 garlic cloves, crushed
¾ pound fresh green beans, cut into 2-inch lengths OR 1 10-oz. package frozen cut green beans
2 teaspoons sugar
2 teaspoons soy sauce
½ teaspoon crushed red pepper
1 teaspoon grated fresh ginger root
1 teaspoon sesame oil
1 teaspoon rice vinegar
Heat oil in a large nonstick skillet over high heat; add pork strips and garlic and cook and stir until pork is no longer pink, about 3-4 minutes. Add green beans; stir-fry until beans and pork are tender, about 5 minutes. Push the meat and beans to one side of skillet. Add sugar, soy sauce, red pepper and ginger; stir to dissolve sugar. Add sesame oil and vinegar. Stir to coat meat and beans. Serves 4.
Calories 240, 26g protein, 10g fat (3g saturated), 200mg sodium, 70mg cholesterol, 9g carbohydrates.
J
jenscats5
Guest
Orange Chicken with Red Chiles
This chicken and chile dish is a standard in western China, where the flavors of poultry and citrus are often combined. Dried orange peel is available in Asian markets. Any small, dried red chiles may be used in this recipe. Serve it over steamed rice or rice pilaf.
Ingredients:
Marinade:
· 1/2 tablespoon cornstarch
· 1 tablespoon dry vermouth or white wine
· 1/2 pound boneless chicken breast, cut into 1/2 inch pieces
Sauce:
· 1/2 tablespoon minced ginger
· 1/2 tablespoon minced garlic
· 1 green onion, minced
· 1/2 teaspoon ground Sichuan peppercorns
· 1 tablespoon dry vermouth or white wine
· 2 tablespoons soy sauce
· 1 tablespoon hot bean sauce
· 2 tablespoons dried orange peel, soaked in hot water for 1/2 hour and shredded
· 2 teaspoons sugar or honey
· 1/2 teaspoon sesame oil
The Stir-Fry:
· 2 tablespoons peanut oil
· 6 small dried hot red chiles, such as Japones or de Arbol
Directions: Combine the ingredients for the marinade in a bowl, stir well, and add the chicken. Let sit for 30 minutes.
Combine all the sauce ingredients in a bowl, stir well, and set aside.
Heat the wok over high heat. Add the peanut oil and when it just begins to smoke, add the chiles and marinated chicken. Stir-fry for about 1 minute. Add the sauce and stir-fry for an additional 30 seconds. Remove the chiles before serving.
Serves: 2
Heat Scale: Medium
This chicken and chile dish is a standard in western China, where the flavors of poultry and citrus are often combined. Dried orange peel is available in Asian markets. Any small, dried red chiles may be used in this recipe. Serve it over steamed rice or rice pilaf.
Ingredients:
Marinade:
· 1/2 tablespoon cornstarch
· 1 tablespoon dry vermouth or white wine
· 1/2 pound boneless chicken breast, cut into 1/2 inch pieces
Sauce:
· 1/2 tablespoon minced ginger
· 1/2 tablespoon minced garlic
· 1 green onion, minced
· 1/2 teaspoon ground Sichuan peppercorns
· 1 tablespoon dry vermouth or white wine
· 2 tablespoons soy sauce
· 1 tablespoon hot bean sauce
· 2 tablespoons dried orange peel, soaked in hot water for 1/2 hour and shredded
· 2 teaspoons sugar or honey
· 1/2 teaspoon sesame oil
The Stir-Fry:
· 2 tablespoons peanut oil
· 6 small dried hot red chiles, such as Japones or de Arbol
Directions: Combine the ingredients for the marinade in a bowl, stir well, and add the chicken. Let sit for 30 minutes.
Combine all the sauce ingredients in a bowl, stir well, and set aside.
Heat the wok over high heat. Add the peanut oil and when it just begins to smoke, add the chiles and marinated chicken. Stir-fry for about 1 minute. Add the sauce and stir-fry for an additional 30 seconds. Remove the chiles before serving.
Serves: 2
Heat Scale: Medium
