Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Looking for a real stir fry recipe?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Looking for a real stir fry recipe?),it will help you,my kids.
I am looking for the perfect stir fry recipe. I have tried all the mixes and crap in the stores, but none of it is any good. I like to use pork or chicken.
Answer:
CHICKEN-CABBAGE STIR FRY
Ingredients:
3 chicken breast halves, skinned and boned
1 tsp oil
3 cups green cabbage, cut in 1/2 inch slices
1 Tbsp cornstarch
1/2 tsp ground ginger
1/4 tsp garlic powder
1/2 cup water
1 Tbsp soy sauce
Instructions:
Cut chicken breast halves into strips. Heat oil in frypan. Add chicken strips and stirfry over moderately high heat, turning pieces constantly, until lightly browned (about 2-3 minutes). Add cabbage; stirfry 2 minutes until cabbage is tender-crisp. Mix cornstarch and seasonings; add water and soy sauce, mixing until smooth. Stir into chicken mixture. Cook until thickened and pieces are coated, about 1 minute.
Many more recipes for stir fry:
http://www.recipeamerica.com/recipes/sti...
Enjoy :)
...jj
ok, this sounds crazy, but I think it tastes great.
cook your chicken in the wok first, remove and keep covered
cook your veggies next (whatever you like)
add the chicken back in and...i'm not kidding here, it's really good....add some low fat ranch dressing and soy sauce. Serve over rice.
Please try it, I know it sounds gross but it's really, really good.
I always make my own stir-fry - I watched "Yan Can Cook" on PBS a lot. He always used fresh ingredients. I like lots of veggies (bok choi, green or red peppers, water chestnuts, bean sprouts). For flavor, a simple mix of fresh garlic, ginger and soy sauce is always classic - or terriyaki for a japanese flare. Sesame oil is also good for flavor, but use sparingly - olive oil or vegetable oil is best for the actual stir frying.
I also know how to make a delicious peanut curry sauce (more of a thai flavor) - 1 can of coconut juice, peanut butter, curry and soy sauce to taste/thickness. Blend in a food processor or blender before adding to the veggies/meat. I always add slightly more soy sauce than necessary (make it just slightly too salty) because the juice from the veggies will water it down some. Add asian hot sauce if you preger it spicy (I don't).
I find stir fry is best when you use peanut oil and stir fry the meat first since it takes longer than veggies, then just dump your veggies in and sear them....i use bok choy, bean sprouts, tofu, scallions, snow peas and asparagus.
i have been pleased with some of the stir-fry combinations that start out as mixed frozen veggies - but i haven't been pleased with the sauces that came in the packages..
but, from scratch:
This one is from COOKING LIGHT
Sesame Beef Stir-fry
1 (1-pound) lean flank steak
1 teaspoon five-spice powder
1 tablespoon dark sesame oil
1 1/2 tablespoons minced peeled fresh ginger
3 garlic cloves, minced
2 cups red bell pepper strips
2 cups yellow bell pepper strips
1/2 cup no-salt-added beef broth
3 tablespoons low-sodium soy sauce
1 tablespoon cornstarch
4 cups thinly sliced bok choy
1 tablespoon sesame seeds, toasted
1/4 teaspoon salt
4 cups hot cooked rice
Trim fat from steak; rub surface of steak with five-spice powder. Slice steak diagonally across grain into thin strips.
Heat oil in a large nonstick skillet over medium heat. Add ginger and garlic, and stir-fry 2 minutes. Add beef, and stir-fry 4 minutes. Add bell peppers, and stir-fry 2 minutes. Combine broth, soy sauce, and cornstarch in a small bowl. Add to beef mixture. Add bok choy, and cook 1 minute or until bok choy wilts and mixture thickens, stirring constantly. Remove from heat, and stir in toasted sesame seeds and salt. Serve over rice.
(i would substitute dry sherry for the low salt beef broth)
this is a listing of several stir-fry recipes.
if you learn the 4 ingredient Basic Stir-fry Recipe, you can make fast Chinese food with whatever is in the kitchen.
Chicken Fried Rice
Yield: 2 Servings
Ingredients
1/2 Red onion
1/2 Red bell pepper
=== SEASONING LIQUID ===
1 tb Chicken broth
1 1/2 tb Soy sauce
1 tb Chinese rice wine or sake
1 ts Sugar
1 1/2 tb Corn oil
=== FRIED RICE ===
2 1/2 c Chilled Chinese-style white (Sake)
1 tb Minced garlic
1 tb Minced peeled ginger
1 1/2 c Cubed, cooked chicken
1/4 lb Frozen peas; thawed
Instructions
Cut the onion and bell pepper into 1/4-inch dice.
In a small bowl combine the seasoning liquid ingredients. Set aside.
Spread the rice in a shallow baking pan and separate grains with a
fork. In a deep non-stick skillet heat corn oil over moderately-high heat
until hot but not smoking and stir-fry the garlic and ginger 20 seconds, or
until fragrant. Add onion and bell pepper and stir-fry for 2 minutes.
Add the chicken, peas, rice and cook, stirring frequently, 2 to 3 minutes,
or until heated through. Stir seasoning liquid and add to fried rice,
tossing to coat evenly.
This recipe yields 2 servings.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.Looking for a real stir fry recipe?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Looking for a real stir fry recipe?),it will help you,my kids.
I am looking for the perfect stir fry recipe. I have tried all the mixes and crap in the stores, but none of it is any good. I like to use pork or chicken.
Answer:
CHICKEN-CABBAGE STIR FRY
Ingredients:
3 chicken breast halves, skinned and boned
1 tsp oil
3 cups green cabbage, cut in 1/2 inch slices
1 Tbsp cornstarch
1/2 tsp ground ginger
1/4 tsp garlic powder
1/2 cup water
1 Tbsp soy sauce
Instructions:
Cut chicken breast halves into strips. Heat oil in frypan. Add chicken strips and stirfry over moderately high heat, turning pieces constantly, until lightly browned (about 2-3 minutes). Add cabbage; stirfry 2 minutes until cabbage is tender-crisp. Mix cornstarch and seasonings; add water and soy sauce, mixing until smooth. Stir into chicken mixture. Cook until thickened and pieces are coated, about 1 minute.
Many more recipes for stir fry:
http://www.recipeamerica.com/recipes/sti...
Enjoy :)
...jj
ok, this sounds crazy, but I think it tastes great.
cook your chicken in the wok first, remove and keep covered
cook your veggies next (whatever you like)
add the chicken back in and...i'm not kidding here, it's really good....add some low fat ranch dressing and soy sauce. Serve over rice.
Please try it, I know it sounds gross but it's really, really good.
I always make my own stir-fry - I watched "Yan Can Cook" on PBS a lot. He always used fresh ingredients. I like lots of veggies (bok choi, green or red peppers, water chestnuts, bean sprouts). For flavor, a simple mix of fresh garlic, ginger and soy sauce is always classic - or terriyaki for a japanese flare. Sesame oil is also good for flavor, but use sparingly - olive oil or vegetable oil is best for the actual stir frying.
I also know how to make a delicious peanut curry sauce (more of a thai flavor) - 1 can of coconut juice, peanut butter, curry and soy sauce to taste/thickness. Blend in a food processor or blender before adding to the veggies/meat. I always add slightly more soy sauce than necessary (make it just slightly too salty) because the juice from the veggies will water it down some. Add asian hot sauce if you preger it spicy (I don't).
I find stir fry is best when you use peanut oil and stir fry the meat first since it takes longer than veggies, then just dump your veggies in and sear them....i use bok choy, bean sprouts, tofu, scallions, snow peas and asparagus.
i have been pleased with some of the stir-fry combinations that start out as mixed frozen veggies - but i haven't been pleased with the sauces that came in the packages..
but, from scratch:
This one is from COOKING LIGHT
Sesame Beef Stir-fry
1 (1-pound) lean flank steak
1 teaspoon five-spice powder
1 tablespoon dark sesame oil
1 1/2 tablespoons minced peeled fresh ginger
3 garlic cloves, minced
2 cups red bell pepper strips
2 cups yellow bell pepper strips
1/2 cup no-salt-added beef broth
3 tablespoons low-sodium soy sauce
1 tablespoon cornstarch
4 cups thinly sliced bok choy
1 tablespoon sesame seeds, toasted
1/4 teaspoon salt
4 cups hot cooked rice
Trim fat from steak; rub surface of steak with five-spice powder. Slice steak diagonally across grain into thin strips.
Heat oil in a large nonstick skillet over medium heat. Add ginger and garlic, and stir-fry 2 minutes. Add beef, and stir-fry 4 minutes. Add bell peppers, and stir-fry 2 minutes. Combine broth, soy sauce, and cornstarch in a small bowl. Add to beef mixture. Add bok choy, and cook 1 minute or until bok choy wilts and mixture thickens, stirring constantly. Remove from heat, and stir in toasted sesame seeds and salt. Serve over rice.
(i would substitute dry sherry for the low salt beef broth)
this is a listing of several stir-fry recipes.
if you learn the 4 ingredient Basic Stir-fry Recipe, you can make fast Chinese food with whatever is in the kitchen.
Chicken Fried Rice
Yield: 2 Servings
Ingredients
1/2 Red onion
1/2 Red bell pepper
=== SEASONING LIQUID ===
1 tb Chicken broth
1 1/2 tb Soy sauce
1 tb Chinese rice wine or sake
1 ts Sugar
1 1/2 tb Corn oil
=== FRIED RICE ===
2 1/2 c Chilled Chinese-style white (Sake)
1 tb Minced garlic
1 tb Minced peeled ginger
1 1/2 c Cubed, cooked chicken
1/4 lb Frozen peas; thawed
Instructions
Cut the onion and bell pepper into 1/4-inch dice.
In a small bowl combine the seasoning liquid ingredients. Set aside.
Spread the rice in a shallow baking pan and separate grains with a
fork. In a deep non-stick skillet heat corn oil over moderately-high heat
until hot but not smoking and stir-fry the garlic and ginger 20 seconds, or
until fragrant. Add onion and bell pepper and stir-fry for 2 minutes.
Add the chicken, peas, rice and cook, stirring frequently, 2 to 3 minutes,
or until heated through. Stir seasoning liquid and add to fried rice,
tossing to coat evenly.
This recipe yields 2 servings.
correctness,It's Non-profit and only for informational purposes.
- Who loves Sushi and Wasabi? YUM?
- Do you eat seaweed or take seaweed pills? How does it effect your PH balance and
- What is the difference between maida & wheet?
- A filipino dish named pansai (not sure of the spelling), with very thin noodles
- Looking for a recipe for a dessert that has a cake crust, choc. moose filling an
- It's 1am and I have a craving for gumbo, and don't have the stuff to mak
- Lutefisk or haggis?
- Are curries prepared in India milder than than those prepared abroad?
Related Question about Food and Health
- Looking for a philipino market orange county, california. I want freash mangos f
- Looking for a recipe . . . .?
- Looking for a recipe for a dessert that has a cake crust, choc. moose filling an
- Looking for a recipe for a rice dish hubby had in germany?
- Looking for a recipe to make Shrikhand quickly...?
- Looking for a recipe.jamaican patties.thanks?
- Looking for a simmered mexican steak recipe that you eat in a tortilla?
- Looking for a south afiacn food store in the washington dc area?