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#1 Sat 24 Feb 07 12:37am

Flipside89

Member
From Pittsburgh, Pa, USA
Member since Wed 05 Jul 06

Stiry Fry Recipes

Hi guys, do you all have any good Stir-Fry Recipes?  Anything and everything please.

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#2 Sat 24 Feb 07 12:43pm

GeoffP

Forum champ
Occupation Retired Clergy & Computer Consultant
From Bradford, West Yorks
Member since Mon 03 Jul 06

Re: Stiry Fry Recipes

I think you need to narrow the question down somewhat!

Stir frying is a technique, so asking for good stir-fry recipes is like asking for good roasts, bakes, boils or braises.

Here are a couple of websites with good tips on stir-fry techniques:-

http://chinesefood.about.com/library/blstirfrytips.htm

http://www.ehow.com/how_2891_stir-fry-anything.html

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#3 Sat 24 Feb 07 2:31pm

young mum

Forum champ
Member since Tue 22 Mar 05

Re: Stiry Fry Recipes

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#4 Sat 24 Feb 07 10:12pm

GeoffP

Forum champ
Occupation Retired Clergy & Computer Consultant
From Bradford, West Yorks
Member since Mon 03 Jul 06

Re: Stiry Fry Recipes

Thanks, young mum.

Some really good recipes there!

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#5 Sat 24 Feb 07 11:08pm

young mum

Forum champ
Member since Tue 22 Mar 05

Re: Stiry Fry Recipes

Geoff click on right at the bottom of the page to Return to Cookbook Index  it gives you more i.e.  Moroccan, vietnamese etc.....

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#6 Sun 25 Feb 07 2:48pm

sandra_tansy

Member
Occupation student
From Melbourne, Australia
Member since Wed 07 Feb 07

Re: Stiry Fry Recipes

Try this site, it alse has some great Chines recipes there too...

http://www.deliaonline.com/recipes/sele … 80,RS.html

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#7 Fri 02 Mar 07 6:36am

VENUS

Forum champ
From Sydney, Australia
Member since Tue 22 Jun 04

Re: Stiry Fry Recipes

Chicken and cashew stir fry

You need:
¼ cup (30g) raw cashews
cooking spray
500g skinless chicken breast fillets sliced
1 teaspoon crushed garlic (in jar)
½ cup onion sliced
½ small fresh red chilli sliced (optional)
½ cup green capsicum strips
½ cup red capsicum strips
16 snow peas cut in half
½ cup carrots cut in half then in thin slices
½ cup shallots
1 teaspoon reduced-salt chicken-style stock powder
2 teaspoons fish sauce
2 teaspoons oyster sauce
2 teaspoons soy sauce 43% less salt
1 pinch of sugar
1 pinch of pepper
1 tablespoon cornflour
1¼ cups water

Method:
Spread cashews on a baking tray and place under grill until browned (be careful as they burn quickly), leave to one side.

Heat wok or large non-stick frypan and coat with cooking spray, sauté chicken and garlic together until cooked. Place chicken into a bowl and leave to one side. Spray pan again with cooking spray then add the onion, chilli, capsicum, snow peas and carrots, stir 3-5 minutes. Add shallots, stock powder, sauces, sugar and pepper and mix together. Blend cornflour with water and pour into pan, stir well. Add chicken back to pan and cook a couple of minutes more. Once sauce has thickened serve with Basmati rice or noodles.

Sprinkle cashews over top of each serve

Easy Stir Fry

You need:
400g chicken – skinless breasts are good
2 Tblsp oil or spray oil for frying
½ clove of garlic (or ½ tsp from the jar)
¼ tsp chilli
1 tsp minced coriander
(2 Tblsp fresh chopped coriander if you can get it)
1 tsp minced ginger (or 2cm piece of fresh ginger, grated)
some cracked black pepper
1 Tblsp soy sauce
1 tsp sesame oil
Vegetables of your choice eg: 1 cup broccoli florets and sliced stem
1 carrot, sliced
1 celery stick, sliced
½ red capsicum, sliced
½ green capsicum, sliced
1 small onion, sliced in wedges
a small tin of sliced water chestnuts
1 cup of rice

Method:

Slice the vegetables, put them in a microwave-safe bowl with a little water and cook for 4 minutes on high.
Slice the chicken into strips. Heat a wok or heavy-based frypan. Spray or pour the oil. Cook the chicken on fairly high heat til cooked and golden.
Add the garlic, chilli, minced coriander, ginger, pepper, soy, sesame oil and stir well.
Add the par-cooked veggies with their water, adding a little more water if required so that the wok ‘steams’ the vegetables right through. If you are using a wok with a lid, pop it on top to simmer while you cook the rice.
Pour the rice into the microwave-safe bowl and add enough hot water to come 1” (2.5cm) above the level of the rice. Cover and microwave on high for 10 minutes. Stir with a fork before serving.
If you have fresh coriander, chop it finely then sprinkle it over the stir fry a few minutes before serving with the rice.

Beef and Vegetable Stir Fry
       
Ingredients:
3/4 lb beef round steak, boneless (12-ozs.)
1 tsp oil
1/2 cup sliced carrots
1/2 cup sliced onion
1 Tbsp soy sauce
1/8 tsp garlic powder
- dash pepper
2 cups zucchini squash, cut in thin strips
1 Tbsp cornstarch
1/4 cup water

Instructions:
Trim fat from steak. Sice steak across the grain into thin strips about 1/8 inch wide and 3 inches long (partially frozen meat is easier to slice). Heat oil in frypan. Add beef strips and stirfry over high heat, turning pieces constantly, until beef is no longer red (about 3-5 minutes). Reduce heat. Add carrots, celery, onion, and seasonings. Cover and cook untill carrots are slightly tender (3-4 minutes). Add squash; cook until vegetables are tender-crisp (3-4 minutes). Mix cornstarch and water until smooth. Add slowly to beef mixture, stirring constantly. Cook until thickened and vegetables are coated with a thin glaze.

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#8 Fri 02 Mar 07 8:21am

kayleigh

Member
Occupation Full time mummy!
From Petersfield.
Member since Tue 22 Mar 05

Re: Stiry Fry Recipes

This is one of my favourites. I use it all the times, it is so simple and easy.

Lamb and sweet chili stir fry.

Lamb - Diced.
Red onions - roughly chopped in chunks.
Spring onions - chopped.
Sweet chili sauce.

Fry the diced lamb in the wok till brown. Take back out of the wok. Then fry the onions untill soft, add the meat back in. Add the sweet chili sauce to taste. Turn the heat down low and simmer for a few mins.

Serve on either rice or noodles. wink

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