Stir Fry

Last night I used a couple of carrots, some radishes, an onion, a large zucchini, and a squash in a wonderful stir fry dish. I cut up the carrots, zucchini, and squash in sizeable strips. I diced the radishes and onion. All of this went into a large snapware bowl with Dale's low sodium seasoning poured over the top to marinade for at least 20-30 minutes. While it might not be the healthiest thing,

I want to be very clear about this, I don’t know a thing about Asian cuisine. Not one thing. I do know that when I spoke to a coworker who went to China for a graduate school trip, she told me that the food that we are used to eating at our local take-out is not what she experienced in country. Wow! No General Tso’s chicken? Um, no… She told me that it was really different. Now here in the Atlanta area, we have an area which is predominantly culturally Asian. For those who are familiar with this area, I am speaking of the Buford highway area; or at least a small part of it. That area also has a rather large Latin community as well. It isn’t like it was for me when I lived back home in Philly where we had a Chinatown. I guess this area is similar, just not near

Once upon a time, there lived two dear friends, they were the Gourd Friends. They lived happily under the shade, enjoying the sunny breeze that whisked past and the cool showers that were poured over them. They spent many a sunny afternoons, happily napping and nudging together. Small, such was their world, they never thought for a moment that their lovely life will be disrupted! Evil hands clinched their friendship away, for their own use and thus ended their beautiful life together. The lovely Ridge Gourd, sacrificed itself for our dinner, while lonely and despair, the lone gourd turned bitter. Thus he came to be called a bitter gourd!Today I am going to talk about the Ridge Gourd that was cooked, Bitter gourd will have another day!Little facts about Beerakaya. It is called the Luffa. A

Thai Food INGREDIENTS:large Chinese kale plants 2pork 100 gramslight soy sauce 1/2 tbspoyster sauce 1 tbspfish sauce 1/2 tbspsoup sauce 3 tbspcooking oil 3 tbsp..Thai Food PREPARATION:..1. Wash the kale, remove the tough outer part of the stems, and cut into 2-inch lengths.2. Wash the liver and slice into bite-size pieces.3. Heat the oil in a wok. When it is hot, stir fry the kale, pork, and stock.4. Add soy sauce, ouster sauce, fish sauce to taste and continue frying until the liver is done.**Note: Be careful not to overcook; this will make the liver tough.

Thai Food INGREDIENTS:large Chinese kale plants 2pork 100 gramslight soy sauce 1/2 tbspoyster sauce 1 tbspfish sauce 1/2 tbspsoup sauce 3 tbspcooking oil 3 tbsp..Thai Food PREPARATION:..1. Wash the kale, remove the tough outer part of the stems, and cut into 2-inch lengths.2. Wash the liver and slice into bite-size pieces.3. Heat the oil in a wok. When it is hot, stir fry the kale, pork, and stock.4. Add soy sauce, ouster sauce, fish sauce to taste and continue frying until the liver is done.**Note: Be careful not to overcook; this will make the liver tough.

Thai Food INGREDIENTS:snow peas 300 gramsprawns 200 gramschopped garlic 1 tbspsugar 1 tspfish sauce 2 tspoyster sauce 1 tbspchicken stock 1/4 cupvegetable oil 2 tbsp..Thai Food PREPARATION:..1. Clean the prawns, shell and de-vein. Remove the heads, but keep the tails intact. Wash the peas, trim off both ends and remove the strings along the edges.2. Fry the chopped garlic in oil until fragrant, add prawns and sauté until done. Then, add the peas and stir-fry until cooked through, but still crispy.3. Season to taste with fish sauce, oyster sauce and sugar Add chicken stock and stir well. Transfer to a serving dish and serve.

Thai Food INGREDIENTS:snow peas 300 gramsprawns 200 gramschopped garlic 1 tbspsugar 1 tspfish sauce 2 tspoyster sauce 1 tbspchicken stock 1/4 cupvegetable oil 2 tbsp..Thai Food PREPARATION:..1. Clean the prawns, shell and de-vein. Remove the heads, but keep the tails intact. Wash the peas, trim off both ends and remove the strings along the edges.2. Fry the chopped garlic in oil until fragrant, add prawns and sauté until done. Then, add the peas and stir-fry until cooked through, but still crispy.3. Season to taste with fish sauce, oyster sauce and sugar Add chicken stock and stir well. Transfer to a serving dish and serve.

This is a super kid friendly stir fry.Dinner was quiet last night.Everyone was eating,which is music to my ears.This is a very easy dish to put together.I used chicken tenderloins to speed the cooking process,but other than that I made it exactly as written.This is from Taste of Home's Simple and Delicious Magazine.Peanut Chicken Stir Fry2 tsp cornstarch3/4 cup chicken broth1/4 cup creamy peanut butter3 T soy sauce1 tsp ground ginger1/4 tsp pepper1-1/4 lbs chicken breast,cut into strips3 tsp olive oil,divided1 c chopped onion1 c thinly sliced green pepper1 c thinly sliced red pepper1 1/2 c sliced fresh mushrooms1 tsp minced garlicHot Cooked RiceIn a small bowl,combine the first 6 ingredients until smooth;set asideIn a large skillet or wok stir fry chicken in 1-1/2 tsp oil for 3-4 minutes or until no longer pink.Remove with a slotted spoon and keep warm.Stir fry onion and peppers in the remaining oil for 3 minutes.Add mushrooms and garlic;stir fry 3-4 minutes longer or until vegetables

This is my second recipe for Thotakura after Thotakura Pappu. This is my husbands favourite recipe since it has been passed down from his mom to me. This is a very nutritious and healthy recipe and... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

Ingredients 1-2 lbs chicken breasts cut in strips 2 green peppers 2 red peppers 1 can chunk pineapple 1 cup orange juice 2 TBSP soy sauce 1/2 cup brown sugar 1 TBSP cornstarch 1 small bag snow peas 1 tsp ground ginger Rice or Chinese noodles Directions Saute chicken and peppers until tender. Add peas and simmer. In a separate pan, blend together soy sauce, orange juice, ginger [...]

Pappu Chaaru comes to rescue for our Sunday dinner. After the heavy lunch, this is what has been on menu for many years at our place. We normally never think of making this on any other day or anything else for a Sunday dinner. Pappu Chaaru can be prepared in many ways. Infact, Athamma has a different one from what I learnt from Amma. Will have to try that one day. Ours is a simple dish which doesn't take that much time. My brother, infact says there is nothing to beat Amma's Pappu Charu. Chaaru as we call in Telugu, is more like Sambar except this is more running and light to have. This is also very easy and simple to make. I just make papad or appalam to go with this. But this time made Arbi Stir Fry. This is the variety that Amma used to make for us when we were in school, later she got into the habit of preparing it like this. Since its ages I prepared Arbi like this, wanted to try again.This is also my entry for Express cooking challenge thrown by mallugirl. I haven't resorted

Pappu Chaaru comes to rescue for our Sunday dinner. After the heavy lunch, this is what has been on menu for many years at our place. We normally never think of making this on any other day or anything else for a Sunday dinner. Pappu Chaaru can be prepared in many ways. Infact, Athamma has a different one from what I learnt from Amma. Will have to try that one day. Ours is a simple dish which doesn't take that much time. My brother, infact says there is nothing to beat Amma's Pappu Charu. Chaaru as we call in Telugu, is more like Sambar except this is more running and light to have. This is also very easy and simple to make. I just make papad or appalam to go with this. But this time made Arbi Stir Fry. This is the variety that Amma used to make for us when we were in school, later she got into the habit of preparing it like this. Since its ages I prepared Arbi like this, wanted to try again.This is also my entry for Express cooking challenge thrown by mallugirl. I haven't resorted

Ingredients:1/2 c Orange juice;2 tb Sesame oil; divided 2 tb Soy sauce;1 tb Dry sherry;2 ts Grated fresh ginger;1 ts Grated orange peel;1 Garlic clove; minced ;1 1/2 lb Chicken breast - (boneless, skinless) - cut into strips 3 c Mixed fresh vegetables - such as green bell pepper, - red bell pepper, snow peas - carrots, green onions, - mushrooms, and/or onions;1 tb Cornstarch ;1/2 c Unsalted cashew bits -OR- cashew halves;3 c Hot cooked rice .Instructions:Combine orange juice, 1 tablespoon soy sauce, sherry, ginger, orange peel and garlic in large glass bowl. Add chicken, marinate in refrigerator 1 hour. Drain chicken; reserve marinade. Heat remaining 1 tablespoon oil in large skillet or wok over medium-high heat. Add chicken; stir-fry 3 minutes or until chicken is light brown. Add vegetables; stir-fry 3-5 minutes or until vegetables are crisp-tender. Combine cornstarch and reserved marinade; add to skillet and stir until thickened. Stir in cashews, cook 1 minute more. Serve over hot ri

Did you know prawns are an excellent source of ……….. You probably would know the answer if you love reading the trashy gossip magazines near the check out counter while waiting in line like me! I remember reading about it a few years ago, a famous celebrity called Victoria Beckham, who ate them obsessively like a mad woman possessed by a demon. Maybe not in those exact words, but anyways … She was onto a good thing, cause prawns are an excellent source of protein and they also contain iron, zinc and vitamin E. 250 g prawns (shelled, deveined) 2 tbsp corn flour 1 tsp salt 1 tsp black pepper 1 tsp five spice powder 1 tbsp oil 2 tsp garlic (crushed) 1 tbsp flat leaf parsley (roughly chopped) 2 shallots (finely sliced) Mix together prawns, flour, salt, pepper and five spice. Fully coat prawns, shake off excess powder. Heat oil in fry pan on medium heat, add prawns, cook 2 minutes on each side, or until prawns turn pink, toss through garlic, parsley and shallot

When the fledgling Kitchen Warrior first begins the transition from the freezer to the pantry often the biggest ‘gotcha’ is that a little more time and planning is required. Folks don’t always appreciate this and just assume we’re always ready to whip something up even in THEIR kitchen regardless of what ingredients they have on hand. I can’t tell you how many times people have said to me ‘Hey you’re a good cook have a cooking blog’ can’t you just MAKE something? To that end its definitely a good idea to have a few quick and simple dishes in your arsenal and this recipe could certainly be one of them. And even better you don’t have to let people in on how simple it is. Simply explain that recently you’ve been exploring the subtleties of BBQ <-> Stir Fry fusion and this is one of your latest creations. Trust me it doesn’t have to make sense, it just has to sound like it does. Throw in a few ‘explosion

I love stir fries….I could eat them all the time. Trouble with them is that they often don’t photograph well, coming out resembling something other than their true nature and not often wholly appetizing. Yet I persevere. This simple recipe from the current Food and Wine magazine was twisted up with my own fingerprint as is my norm with any recipe I come across. What recipe out there couldn’t benefit from some personal fingerprint twisting? Delicious as it likely was all on its own, I look at it and think “Oooh, bok choy…how about some napa too? What? No carrot? Where’s the beta carotene? Would a pepper be good in here? No, not really.  The sauce is not enough….must double the sauce and let’s serve it on noodles, yeah! Noodles!” And so on an’ so forth,  etc. etc. until I become kind of a kitchen Dr. Frahnkenshteen (”It’s not Frankenstein….it’s Frahnkenshteen!!”)  kinda bug eyed, waving my h

When I was growing up, squash was a mushy stewed dish with very little flavor. As a result, I never liked squash and missed out on some very good dishes I'm sure. My husband reintroduced me to squash of the stir fried variety. When stir fried only until just tender, the squash retains flavor, nutrition, and texture. Now, squash is one of our favorite vegetable dishes. This is an excellent recipe for Sauted Zucchini Parmesan with Olives. It is quick to prepare, healthy and elegant in presentation.We frequently saute either zucchini, summer squash, or a mixture of the two with whatever herbs we have in the garden, or with garlic and onions. As the squash comes off the heat we add the parmesan cheese, or sometimes other cheeses.The olive topping is an elegant and tasty addition. It adds a contrast of flavors, textures, and colors that turns a good dish into a magnificent dish. This dish is easy and quick enough to be served on a weeknight and elegant enough for a company meal. I hope you

The age-old debate on who invented the noodles was finally settled when they found a 4,000-year-old bowl of noodles in China a couple of years back. Today, owls of noodles can be found all over the world in a variety of shapes and sizes. The more popular ones are the Chinese yellow noodles and rice vermicelli, the Italian spaghetti and macaroni, and the Japanese udon and soba to name a few. Speaking of noodles, can anyone enlighten me on how the phrase "using your noodle" came about to mean "using your brain"? :POne particular noodle I haven't had in a while is the "glass noodle", named for it's translucent appearance when cooked. It is also called "bean thread" because it is made from mung bean, not to be mistaken with the rice vermicelli, which is quite similar uncooked. I haven't tried this noodle in a while because there were rumors of lead-poisoning surrounding it a few years ago. I'm glad the whole mess is finally cleared up so I can finally get to enjoy it once again.Two of