Beans Stir Fry....Barbati

Ingredients:

a bunch of barbati / yard long beans, chopped up tiny
1 onion, chopped
1 tbsp ginger garlic paste
2 tbsp coconut
1 tbsp chilli powder
1/2 tsp turmeric powder
salt to taste

1/2 tsp urad daal
1/4 tsp mustard seeds
1/4 tsp jeera, cumin seeds
2 dry red chillies, broken
bunch of curry leaves
chopped coriander leaves for garnish

1-2 tbsp oil

Method:

Heat oil in pan. Add Urad daal and let it brown. Add mustard seeds and jeera, let them splutter.
Add the red chillies and curry leaves.
Add the onions and saute till translucent. Add the ginger-garlic paste and saute for a minute for adding the chopped barbati. Add salt and let cook until the barbati gets cooked. Add the chilli powder and fry it.
In the end add the coconut and mix it well into the barbati.
Garnish with chopped coriander leaves.
Serve with roti, chapati or with hot rice.

Stir Fried Vegetables+ Meat

Ingredients

1/3 head cabbage chopped
1 large carrots sliced thinly
12 pcs baby corn, julienned
1 broccoli, cut into florets
1 red capsicum, sliced
1 1/2 cup sliced mushrooms
1 cup shelled shrimps
1 /2 cup pork belly, diced
6 pcs squid balls, quartered
4 cloves garlic, minced
1 small red onion, chopped
3 tsp cornstarch (dissolved in 1/4 cup water)
3/4 cup chicken stock
salt
1 tsp sugar
pepper
oil

Method

1. Heat up a wok in a very high heat, add oil and saute garlic and onion.
2. Add pork and squid balls then stir fry for 2 minutes.
3. Add  brocolli, young corn and mushroom then continue to stir fry for 2 minutes.
4. Add cabbage, capsicum and shrimps and stir fry for 2 minutes.
5. Add chicken stock and dissolved cornstarch, bring to a rapid boil.
6. Once it boiled season with sugar, salt and freshly ground black pepper.

Shrimp and Broccoli Stir Fry

Ingredients

400g shrimps, peeled and deveined
1 large head broccoli, cut into florets
1 cup cashews
1 white onion, chopped
3 cloves garlic, minced
1 tsp ginger paste
3 tbsp Chinese cooking wine
1 cup chicken stock
1 tbsp cornstarch
1 tbsp sesame oil
1 tsp sugar
salt
freshly ground black pepper
peanut oil

Method

1. Prepare a pot of boiling water with 1 tbsp salt then add broccoli florets for 1 minute. Remove and drain broccoli then place in a bowl of cold water. This stops the cooking process and makes the vegetables crisp and vibrant.
2. Heat peanut oil in a wok then add shrimp, garlic, ginger and onions, stir fry until shrimps turn pink. Using a slotted spoon remove shrimps then set aside.
3. Add broccoli and cashews then stir fry for 30 seconds in high heat, mix chicken stock, Chinese cooking wine and cornstarch in a separate container until free of lumps then pour into the wok. Bring to a rapid boil until sauce thickens.
4. Add the shrimps back together with sesame oil and sugar, mix well then season with salt and freshly ground pepper.

Broccoli and Egg Stir Fry

Broccoli 1 big flower
Egg 3 nos
Grated coconut ¼ cup
Shallots 1 big, thinly sliced
Green chilly 1 no, finely chopped
Mustard seeds ½ tsp
Cumin seeds ½ tsp
Dry red chilly 2 nos
Red chilly powder ½ tsp
Salt as needed
Oil 1 tsp

Preparation

Clean and cut the broccoli to medium size florets, using a chopper/food processor, finely chop the broccoli. Set aside.

Pulse together coconut and cumin seeds using a blender for a couple of times. Set aside.

Heat oil and splutter mustard seeds. Add the dry red chilly and shallots and sauté for 30 seconds. Add the eggs one by one and scramble them really well until they are well cooked. Now add the red chilly powder, salt, mix well and add the chopped broccoli. Mix to combine and cook covered for 5 more minutes at medium heat. Make sure to stir in between once or twice. Open lid, add the coconut-cumin mixture, adjust salt and give a final mix. Take off from the stove and keep covered until ready to serve.

Tips

You don’t have to finely chop the florets, if you prefer bigger chunky broccoli pieces
One can add garlic and turmeric powder, as to their preference

Zucchini Sausages and Tomatoes Stir Fry

Ingredients

6 links Whole Ranch® Sweet Italian sausage
2 tablespoons extra virgin olive oil
4 to 6 large garlic cloves, finely chopped 
3 tablespoons fresh oregano, finely chopped (or 1 tablespoon dried oregano) 
1 pound zucchini, cut into 1/2-inch pieces 
3/4 pound mixed red and yellow cherry or grape tomatoes, halved 
1/2 cup fresh basil, chopped 
Salt and pepper

Method

Prepare sausages according to package directions, either in a sauté pan or on the grill. While they are cooking, heat olive oil in a large heavy sauté pan over medium high heat. Add garlic and oregano, stir for a few seconds, then add zucchini and cook 3 to 5 minutes. 

When sausages are cooked, cut into large bite-sized pieces and add to pan along with tomatoes, basil, salt and pepper. Continue to sauté until tomatoes are just softened, about 1 minute more. Transfer to a large platter and serve.

Nutrition

Per serving (about 8oz/230g-wt.): 310 calories (220 from fat), 24g total fat, 8g saturated fat, 55mg cholesterol, 640mg sodium, 8g total carbohydrate (2g dietary fiber, 4g sugar), 16g protein

Chicken Stir Fry.....

Ingredients (serves 4)

• 1 1/2 tablespoons peanut oil
• 500g chicken stir-fry strips
• 2 garlic cloves, crushed
• 3cm piece ginger, peeled, finely grated
• 4 green onions, cut diagonally into 3cm lengths
• 1 long red chilli, deseeded, finely chopped
• 1 bunch choy sum, trimmed, chopped
• 2 tablespoons oyster sauce
• 1/3 cup unsalted roasted cashew nuts
• 1/2 cup Thai basil leaves (see note), torn
• steamed basmati rice, to serve

Method

1. Heat a wok over high heat until hot. Add 2 teaspoons oil. Swirl to coat. Add half the chicken. Stir-fry for 2 to 3 minutes or until browned. Transfer to a bowl. Repeat with 2 teaspoons oil and remaining chicken strips.
2. Add remaining 2 teaspoons oil to wok. Swirl to coat. Add garlic, ginger, onions and chilli. Stir-fry for 30 seconds. Add choy sum. Stir-fry for 1 minute or until bright green.
3. Return chicken to wok with oyster sauce. Stir-fry for 1 minute or until combined. Stir through cashews and basil. Serve with steamed rice.

Notes

• Thai basil, also known as holy basil, has purple stalks with reddish-green leaves. It has a strong taste and is traditionally used in stir-fries and salads.
  
  

chicken stir-fry

Ingredients: 1 chicken breast, cut into cubes 2 cloves garlic, minced 1 small red bell pepper, cut into squares 1/2 tsp hoisin sauce 1 tbsp soy sauce 1 tbsp oyster sauce cooking oil

Preparation: 1. Heat a wok with some oil. Then add garlic, when the garlic starts to turn brown, add the bell peppers. Stir-fry for about a minute. 2. Add the chicken, stir-fry until the chicken changes color. Then add the hoisin, soy sauce, and oyster sauce. Stir-fry for another 2 minutes. Then transfer to a serving plate. Below is the link to my blog entry about this recipe:

Cabbage Stir Fry

1 teaspoon urad dal
1 teaspoon chana dal or yellow split peas
2 teaspoons olive oil
1 teaspoon brown mustard seeds
1 teaspoon cumin seeds
1 whole dried red chili
1/2 teaspoon asafoetida
small handful fresh or dried curry leaves
2 hot green chilies, slit lengthwise
1 pound green cabbage, finely chopped
1/2 cup green peas, fresh or frozen and defrosted
2 tablespoons water
2 tablespoons grated coconut
1/2 teaspoon sea salt, or to taste

Thoroughly rinse the urad dal and chana dal under running water in a fine-meshed strainer and set aside to drain.

Heat a large saucepan or wok over medium-high heat. When hot, add the olive oil, wait a few moments, then swirl around to coat the pan. Toss in the dals, brown mustard seeds, cumin seeds, dried red chili, asafoetida and curry leaves.

As soon as the mustard seeds begin to pop, less than a minute and as little as a few seconds, add the green chilis and stir for a few seconds. Now stir in the cabbage, green peas and water. Turn down the heat to low, cover, and cook until the cabbage is warmed and just slightly tender, about 10 minutes.

Remove from heat, add the coconut and salt, and mix thoroughly. Serve hot or warm.

Stir Fried Veg

Ingredients

1. 5 Asparagus chopped in 2 inch cubes

2. ½ cup of corn

3. ½ cup of chopped carrots

4. ½ cup of chopped mushrooms

5. 2 tsp. of Oil

6. 1 tsp of sesame oil

7. 2 tsp of soy sauce

8. 1 teaspoon cumin seeds

9. ½ teaspoon of fresh minced ginger and garlic

10. Vinegar and Sesame seeds

Directions

1. In a non stick wok (khadiy) or deep dish pan add oil

2. Add cumin seeds and ginger garlic paste.

3. When the mixture little pink add vegetables in the wok.

4. Fry them little brown and then add soy sauce and sesame oil and stir with tongs.

5. Plate them and garnish with toasted sesame seeds and one tsp of vinegar.

Broccoli Beef Stir-Fry

Broccoli Beef Stir-Fry

Yield: 4 servings  

1/2 pound boneless tender beef steak 
1 tablespoon cornstarch 
4 tablespoons Kikkoman Soy Sauce, divided 
1 teaspoon sugar 
1 teaspoon minced fresh ginger root 
1 clove garlic, minced 
1 pound fresh broccoli 
4 teaspoons cornstarch 
3 tablespoons vegetable oil, divided 
1 onion, chunked 
   Hot cooked rice  


Cut beef across grain into thin slices. Combine 1 Tbsp. each cornstarch and 
soy sauce with sugar, ginger and garlic; stir in beef. Let stand 15 minutes. 
Meanwhile, remove flowerets from broccoli; cut in half lengthwise. Peel stalks; 
cut crosswise into 1/8-inch slices. 
Combine 4 teaspoons cornstarch and remaining 3 Tbsp. soy sauce with 
1-1/4 cups water. 
Heat 1 Tbsp. oil in large skillet or wok over high heat. Add meat and stir-fry 
1 minute; remove from pan. 
Heat remaining 2 Tbsp. oil in same pan. Add broccoli and onion; stir-fry 4 minutes, 
or until vegetables are tender-crisp. Stir in meat and soy sauce mixture; 
bring to boil. Cook and stir only until sauce thickens. 
Serve immediately over rice. 
 

Baby Carrot Stir Fry

Ingredients:

Baby carrots - sliced
Green chilies 3 slitted
Salt
Grated fresh coconut 2-4 spoons
Mustard seeds 1/4 spoon
Coconut oil few spoons.

Method:

In a wide wok, heat oil. Add mustard and chilies wait till it pops and crackles.

Then add carrots and salt, cover and cook briefly. Further add grated coconut and remove from heat.

Serve warm as a side dish.

Easy Eggplant Recipe

In this Easy Eggplant Recipe, sugar and vinegar really adds an extra kick to the flavor of eggplant. Easy eggplant is very light, but not lacking in great taste.

Perp time: 5 minutes

Cook time: 10 minutes

Utensils:

Wok, bowl, plate.

Serves 2

Ingredients:

1 eggplant, diced

2 tomatoes, diced

4 tbsps.flour

1 tbsp.chopped scallion

4 garlic cloves, sliced

5-10 tbsps.vegetable oil

5-10 cups water

Seasonings:

2 tbsps.light soy sauce

1 tbsp.rice vinegar

2-4 tsps.white sugar, or to taste

1-2 tsps.salt, or to taste

Directions:

1. Combine 5 tbsps.flour with 5-10 cups water in a mixing bowl until smooth, stir into pinch of salt. Then coat eggplant cubes evenly (P1).

P1

2. Heat 5-8 tbsps.vegetable oil in a wok over high heat till hot, add the coated eggplant cubes and deep fry each until golden (P2).

P2

3. Making sauce by whisking 2 tbsps.light soy sauce, 1 tbsp.rice vinegar and 2-4 tsps.white sugar in a bowl.

4. Pour off the excess oil, leaving about 2 tbsps in a wok, saute garlic cloves briefly until aromatic, add tomatoes and cook over medium heat for about 2 minutes, then pour the sauce into the wok, add the eggplant cubes, stirring and tossing to mix everything together (P3).

P3

5. Taste and season with salt if necessary, then remove to a plate, for an added touch, try garnishing with chopped scallion before serving (P4).

P4

Spicy Cucumber Red Pepper with Meat Stir-fry

The terrific combination of cucumber, red pepper and meat are here, this great recipe only take you 15 minutes to cook, and it is really nutritious.

Prep time: 10 minutes
Cook time: 5 minutes

Utensils:

Wok, bowl, plate.

Serves 2
Ingredients:

200 g / 7 oz. pork
1 cucumber, cut into 1/2-inch length small cubes
1 red pepper, seeded, cut into 1/2-inch length small cubes
1 tbsp. chopped scallion
1 tbsp. minced ginger
1 tbsp. garlic clove
2 tbsps. vegetable oil
2 tbsps. chili bean sauce
1 tbsp. light soy sauce
1 tbsp. rice wine, or dry sherry
2 tbsps. cornstarch
1 tsp. salt, or to tatse
1 tsp. white sugar

Directions:

1. Cut the pork into 1/2-inch length small cubes, combine with 1 tsp. salt, 1 tbsp. rice wine, and 1 tbsp. cornstarch in a bowl, let marinate for 10 minutes.

2. Mix 1 tbsp. light soy sauce, 1 tbsp. cornstarch, 1 tsp. white sugar, and 1/2-1 cup water in a bowl for sauce.

3. Heat a wok over high for 1 minute before you add 2 tbsps. vegetable oil, when hot, add pork cubes, stir fry over medium high heat until white (P1).


P1
4. Add 2 tbsps. chili bean sauce, scallion, ginger, and garlic, saute until aromatic.

5. Put cucumber and red peppers back, keep cooking over medium high heat for about 2 minutes (P2).

P2
6. Swirl into the sauce we made at step 2, stir briefly to mix everything together (P3).

P3
7. Serve hot (P4).

P4

Stir-fry Pepper Pineapple with Meat

A great recipe when you want to impress guests – green pepper stir-fried with meat, pineapple, onion, ketchup, and other Asian seasonings.

Prep time: 5 minutes

Cook time: 8 minutes

Utsnsils:

Wok, bowl, plate.

Serves 2

Ingredients:

3.5 oz./100g pork, cut into small cubes

1 green pepper, seed, diced

1 onion, peeled, sliced thin

1/2 cup pineapple chunks

1 egg white

1 tbsp.cornstarch

7 tbsps.vegetable oil for deep-frying

Seasonings:

2 tbsps.ketchup

1 tbsp.Chinese rice wine, or dry sherry

1 tbsp.white rice vinegar

1 tbsp.white sugar

1 tsp.salt, or to taste

Directions:

1. In a mixing bowl, combine the pork cubes with 1 egg white and 1 tbsp.cornstarch, mix them well and let sit for 5 minutes (P1).


P12. Heat 5 tbsps.vegetable oil in a wok over medium heat, when it is shimmering on the bottom and very hot, but not yet smoking, reduce to low heat, add the marinated pork, deep fry until golden (P2).


P23. In a separate bowl, combine all the seasonings together, whisk to mix well for the sauce later.
4. Preheat a wok on medium heat for 30 seconds before you add 2 tbsps.oil, then saute onion slices and diced green pepper for a while, pour the sauce over them, toss gently once or twice as you cook (P3).


P35. Add the cooked pork and pineapple chunks back to them, then stir briefly to mix everything together.

Tofu Mushroom Stir-fry

Tofu and mushroom are always great together, here they combine to make a very simple and tasty dish. Paired with the tasty sauce, tofu mushroom stir-fry recipe is perfect when you want something new.

Prep time: 20 minutes

Cook time: 5 minutes

Utensils:

Wok, kitchen paper, 3 bowls, 2 serving plates.

Serves 3 as a side dish of a big meal,or make a main meal for 2 when served over steamed rice.

Ingredients:

1 block firm tofu(about 7oz.), cut into bite-sized cubes (about 1-inch long), drained before use(see tips)

1 red hot pepper,deseeded, finely chopped

5 dried black mushroom

1 bunch scallion, chopped fine

2 slices ginger, cut julienne

1/2 cup water

3-5 tbsp.vegetable oil for pan-frying

Seasonings:

1 tbsp.chili paste

1 tbsp.light soy sauce

1 tsp.salt

Directions:

1. In a bowl,soak black mushrooms for about 20 minutes, then drain well and cut into thin strips.

2. Heat 3-5 tbsp.vegetable oil in a wok until it is very hot, but not yet smoking, pan fry each tofu cubes over medium high heat for 1-2 minutes, or until golden (P1).

P1

3. Pour off all but 2 tbsp.vegetable oil from the wok, when the oil is hot, saute scallion and ginger briefly until aromatic, add black mushrooms and red hot pepper, cook, stirring and tossing over medium heat for 2 minutes(P2), sprinkle 1 tbsp.chili paste and 1 tbsp.soy sauce over the mushrooms as you stir fry.

P2

4. Put tofu cubes back into the wok, add 1/2 cup water, leave to a simmer over low heat until sauce thickens.

5. Taste and season with salt if necessary, then place on a serving plate, serve hot (P3).

P3

Tips:

How to drain tofu before using:

1. Cut tofu into uniform size pieces.

2. Lay a kitchen paper out on a big serving plate, arrange tofu cubes on it neatly, then cover another kitchen paper on them.

3. At last, put a book or any other heavy things on it, let sit for 20 minutes until needed.

4. During this period, you may find water leeks out of tofu, don't worry, just drain it by tiltting the plate if needed.

Ketchup Salmon Stir-fry

This is Chinese most famous fish recipe, here the juicy salmon filets are perfect with the tangy green pepper and onion slices. This ketchup salmon stir-fry recipe is simple to master and fast to make as well.

 

Prep time: 5 minutes

Total time: 15 minutes

Utensils:

Wok, big mixing bowl, plate.

Serves 2

Ingredients:

14 oz./400g salmon filets

1 onion, peeled, sliced

1 green pepper, diced

1 egg white

Pineapple

2 slices ginger

3 tbsps.ketchup

1 tbsp.light soy sauce

1 tbsp.white sugar

1 tbsp.sesame oil

1 tbsp.cornstarch

1 tbsp.white rice wine

1 tsp.salt, or to taste

2 tbsps.vegetable oil for stir-frying

Directions:

1. In a big mixing bowl, combine salmon filets with 1 tbsp.white rice wine, egg white, and 1 tbsp.cornstarch, mix well (P1).



P12. Preheat a wok over medium-high heat, add oil and drizzle along the sides, saute salmon filets over medium heat for 2 minutes (P2).



P23. Add onion and green pepper and stir until thoroughly combined (P3).



P34. Stir into 3 tbsps.ketchup, 1 tbsp.light soy sauce, 1 tbsp.white sugar, and 1 tbsp.sesame oil as you cook, tossing gently once or twice to mix everything together (P4).



P45. When cooked, remove them from the wok to a plate and serve hot (P5).

Carrot and Beetroot Stir Fry

Prep: Wash, peel and Chop two medium sized beet root and two decent sized carrots in thin slices and a length of 2" or so. The way you chop is important in this dish.

Start Cooking:

Heat Oil in a Kadhai or Wok or a wide mouthed frying pan. I used Olived Oil and it is fine but you can use Canola or Peanut or Sunflower oil. No mustard oil here.

Temper the Oil with 3/4 tsp of Kalonji/Nigella seeds. When the spices start popping add 1/3 cup of chopped red onion and 5-6 slit hot Indian green chili. Note: you can substitute the Kalonji with Paanch Phoron if you wish

Once the onion turns pink and translucent add the chopped beet root and carrots

Add salt, a little turmeric and fry for 2-3 minutes so that the veggies is nicely coated with what little spice you have there.

Cover and cook at medium heat. Every few minutes raise the cover and give theveggies a good stir.

You might need to sprinkle a little water but that would be very little just to create moisture to aid in the cooking.

Cook till the beet root is well done(carrot will cook quicker hopefully). Give one more good stir and taste-adjust for any seasoning. Enjoy with roti or by itself

Note: I do not add garlic or any other spices in this dish but you can add a little garlic along with the onion & green chilli, I think it might give a nice kick to the dish