I am looking for the perfect stir fry recipe. I hold tried all the mixes and crap contained by the stores, but none of it is any good. I resembling 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 contained by 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 grease in frypan. Add chicken strips and stirfry over moderately big heat, turning pieces constantly, until weakly browned (about 2-3 minutes). Add cabbage; stirfry 2 minutes until cabbage is tender-crisp. Mix cornstarch and seasonings; add dampen and soy sauce, mixing until smooth. Stir into chicken mixture. Cook until thickened and pieces are coated, something like 1 minute.
Many more recipes for stir fry:
http://www.recipeamerica.com/recipes/sti...
Enjoy :)
...jj
ok, this sounds crazy, but I think it taste great.
cook your chicken in the wok first, remove and save covered
cook your veggies next (whatever you like)
donate the chicken back within and...i'm not kidding here, it's really angelic....add some low curvy ranch dressing and soy sauce. Serve over rice.
Please try it, I know it sounds gross but it's really, really appropriate.
I other make my own stir-fry - I watch "Yan Can Cook" on PBS a lot. He other used fresh ingredients. I like lots of veggies (bok choi, green or red pepper, water chestnuts, bean sprouts). For flavor, a simple mix of fresh garlic, ginger and soy sauce is other classic - or terriyaki for a japanese flare. Sesame oil is also devout for flavor, but use sparingly - olive oil or vegetable grease is best for the actual stir frying.
I also know how to make a full of flavour peanut curry sauce (more of a thai flavor) - 1 can of coconut juice, peanut butter, curry and soy sauce to taste/thickness. Blend within a food processor or blender before accumulation to the veggies/meat. I always donate slightly more soy sauce than necessary (make it only just slightly too salty) because the juice from the veggies will wet 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 grease and stir fry the meat first since it takes longer than veggies, consequently just dump your veggies within and sear them....i use bok choy, bean sprouts, tofu, scallions, snow peas and asparagus.
i enjoy been pleased near some of the stir-fry combinations that start out as mixed frozen veggies - but i haven't been pleased next to the sauces that came contained by 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 obscurity sesame oil
1 1/2 tablespoons minced peel 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 translucently sliced bok choy
1 tablespoon sesame seeds, toasted
1/4 teaspoon brackish
4 cups hot cooked rice
Trim fat from steak; rub surface of steak next to five-spice powder. Slice steak diagonally across grain into slim strips.
Heat oil within a large nonstick skillet over milieu heat. Add ginger and garlic, and stir-fry 2 minutes. Add beef, and stir-fry 4 minutes. Add bell pepper, 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 wilt and mixture thickens, stirring constantly. Remove from steam, and stir in toasted sesame seed and salt. Serve over rice.
(i would substitute dry sherry for the low saline beef broth)
this is a listing of several stir-fry recipe.
if you learn the 4 ingredient Basic Stir-fry Recipe, you can variety fast Chinese food beside whatever is surrounded by 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 grease
=== 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; thaw
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 within a shallow baking pan and separate grain with a
fork. In a gaping non-stick skillet heat corn grease over moderately-high heat
until hot but not smoking and stir-fry the garlic and ginger 20 second, 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 make a payment to fried rice,
tossing to coat evenly.
This recipe yields 2 servings.
More Questions & Answers...
Answer:
CHICKEN-CABBAGE STIR FRY
Ingredients:
3 chicken breast halves, skinned and boned
1 tsp oil
3 cups green cabbage, cut contained by 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 grease in frypan. Add chicken strips and stirfry over moderately big heat, turning pieces constantly, until weakly browned (about 2-3 minutes). Add cabbage; stirfry 2 minutes until cabbage is tender-crisp. Mix cornstarch and seasonings; add dampen and soy sauce, mixing until smooth. Stir into chicken mixture. Cook until thickened and pieces are coated, something like 1 minute.
Many more recipes for stir fry:
http://www.recipeamerica.com/recipes/sti...
Enjoy :)
...jj
ok, this sounds crazy, but I think it taste great.
cook your chicken in the wok first, remove and save covered
cook your veggies next (whatever you like)
donate the chicken back within and...i'm not kidding here, it's really angelic....add some low curvy ranch dressing and soy sauce. Serve over rice.
Please try it, I know it sounds gross but it's really, really appropriate.
I other make my own stir-fry - I watch "Yan Can Cook" on PBS a lot. He other used fresh ingredients. I like lots of veggies (bok choi, green or red pepper, water chestnuts, bean sprouts). For flavor, a simple mix of fresh garlic, ginger and soy sauce is other classic - or terriyaki for a japanese flare. Sesame oil is also devout for flavor, but use sparingly - olive oil or vegetable grease is best for the actual stir frying.
I also know how to make a full of flavour peanut curry sauce (more of a thai flavor) - 1 can of coconut juice, peanut butter, curry and soy sauce to taste/thickness. Blend within a food processor or blender before accumulation to the veggies/meat. I always donate slightly more soy sauce than necessary (make it only just slightly too salty) because the juice from the veggies will wet 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 grease and stir fry the meat first since it takes longer than veggies, consequently just dump your veggies within and sear them....i use bok choy, bean sprouts, tofu, scallions, snow peas and asparagus.
i enjoy been pleased near some of the stir-fry combinations that start out as mixed frozen veggies - but i haven't been pleased next to the sauces that came contained by 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 obscurity sesame oil
1 1/2 tablespoons minced peel 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 translucently sliced bok choy
1 tablespoon sesame seeds, toasted
1/4 teaspoon brackish
4 cups hot cooked rice
Trim fat from steak; rub surface of steak next to five-spice powder. Slice steak diagonally across grain into slim strips.
Heat oil within a large nonstick skillet over milieu heat. Add ginger and garlic, and stir-fry 2 minutes. Add beef, and stir-fry 4 minutes. Add bell pepper, 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 wilt and mixture thickens, stirring constantly. Remove from steam, and stir in toasted sesame seed and salt. Serve over rice.
(i would substitute dry sherry for the low saline beef broth)
this is a listing of several stir-fry recipe.
if you learn the 4 ingredient Basic Stir-fry Recipe, you can variety fast Chinese food beside whatever is surrounded by 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 grease
=== 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; thaw
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 within a shallow baking pan and separate grain with a
fork. In a gaping non-stick skillet heat corn grease over moderately-high heat
until hot but not smoking and stir-fry the garlic and ginger 20 second, 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 make a payment to fried rice,
tossing to coat evenly.
This recipe yields 2 servings.
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