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Friday, April 8, 2011

Stir Fried Dishes

Stir Fried Vegetables:
The advantage of this recipe is that there is a way to provide leftover vegetables. Almost any combination can be used to prepare this dish to be quick and easy.
2 Tbs. soy sauce
1 vegetarian-style bouillon cube, crumbled
1 tsp. each brown sugar and vinegar
1 Tbs. cornstarch
1/4 tsp. ground ginger
1/4 lb. fresh whole mushrooms
1/4 cup water
4 green onions, sliced
2 Tbs. oil
8 cherry tomatoes
4 cups total: cauliflowerets, sliced celery, sliced peeled cucumbers, snap or snow peas, diced zucchini and/or yellow summer squash, broccoli flowerets
Mix cornstarch, bouillon cube, soy sauce and water,brown sugar, vinegar, ginger, Set aside.
Heat oil in wok or large skillet. Add all the vegetables. Stir-fry over high heat for about 3 minutes.
Stir in first mixture. Cover and cook for about 3 minutes, stirring once or twice.
Good served with brown rice, sprinkled with toasted sesame seeds or serve as a meat accompaniment.

Time to prepare-15 Minutes

Stir-Fried Shrimp and Pea Pods:

1 lb. uncooked medium shrimp
1 lb. fresh China peas or edible pod peas or 2 pkgs. (9oz.each) frozen pea pods, thawed
1 tsp. cornstarch
1/4 tsp. ground ginger
2 Tbsp. each soy sauce and dry sherry
3 Tbsp. peanut or salad oil
1/2 cup chicken broth
1 can (8 oz.) water chestnuts, drained, thinly sliced
1 clove garlic, minced or pressed

Remove shells from shrimp. Devein. Set aside. Pull ends and strings off peas. Set aside.
Mix cornstarch, ginger, soy sauce, sherry and chicken broth. Set aside.
Heat oil in wok or wide skillet. Add shrimp and garlic. Stir fry over high heat for 1 min. Add peas. Continue cooking for 2 min., stirring.
Add water chestnuts.
Stir in cornstarch mixture. Heat until it boils and thickens. Toss to coat all ingredients with sauce. Serve immediately.
Good served with: Hot fluffy rice and another stir-fried vegetable or meat and vegetable dish, Chinese tea and fresh fruit for dessert.

Time to prepare-15 Minutes

Teriyaki Chicken Stir-Fry
1 Tbs. vegetable oil
1 lb. cut-up chicken breast
1/2 cup teriyaki baste and glaze
1 pkg (16 oz) frozen broccoli, carrots, water chestnuts and red peppers
3 Tbs. lemon juice
Hot cooked rice

Heat wok over high heat. Oil rotate wok to another level. Add chicken and cook 3-4 minutes or until meat is no longer pink in the middle.

Stir in remaining ingredients except rice. Bring to a boil, stirring constantly, reduce heat to low. Cover and simmer for about 6 minutes or until vegetables are tender, crisp. Serve with rice.

Nutritional info
1480 mg sodium,7g fat, 60 mg cholesterol, 28g protein, 21g carboydrate.

Time to prepare-15 Minutes

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