Tag: stir fry
Chinese Eggplant with Ground Turkey and Green Beans
1 pound ground turkey meat
2 tablespoons Chinese cooking wine
2 teaspoons ginger, grated
1 teaspoon salt
Marinate the turkey meat with the cooking wine, ginger and salt and keep aside for an hour.
4 to 6 tablespoons oil
2 long Asian eggplants, cut on a bias into 2 inch pieces
1 pound thin green beans
3 garlic cloves, chopped
1 tablespoon ginger, chopped
4 green onions, green and white part separated and chopped
3 tablespoons doubanjiang (broadbean sauce)
2 tablespoons soy sauce
2 teaspoons sugar
1 teaspoon sesame oil
Salt if needed
Transfer the eggplants into a large pot filled with water with 2 teaspoons of salt and soak for 10 minutes. Add a weight if necessary to make sure the eggplants are well soaked. After 10 minutes, drain completely and dry well.
Heat 2 to 3 tablespoons oil in a wok like pan and fry the eggplants for 6 to 9 minutes till the eggplants become soft and golden brown. Take out of pan and keep aside. Add more oil and fry the green beans for 4 to 5 minutes. Take out of the pan and add more oil and add the white part of the green onions, ginger and garlic. Saute on medium heat for a minute and add the marinated ground turkey. Saute on high heat till the meat is nicely separated and golden brown. Add the doubanjiang, soy sauce, sugar and sesame oil. Mix well and check for seasonings and add salt if necessary. Garnish with the green parts of the green onions and serve with steamed rice.
Gochujang Tofu Stir Fry
We love, love Korean cuisine- this one is a play on the Korean flavors…
4 tablespoons Gochujang
2 tablespoons soy sauce
2 tablespoons honey
3 garlic cloves, minced
2 tablespoons Mirin
1 teaspoon salt
Mix the ingredients in a small bowl and keep aside.
1 18 ounces firm tofu package, cut into 1 inch cubes
3 tablespoons corn starch
1 teaspoon salt
¼ cup peanut oil
Transfer the tofu into a medium bowl, add the corn starch and salt. Mix well till all cubes are coated properly. Heat a frying pan with the peanut oil and brown the tofu on medium heat till all sides are golden brown. Drain on some paper towel and keep aside. Save the peanut oil for stir frying the veggies.
1 medium onion, sliced
2 cups Cremini or any mushroom of choice, slices
1 large red bell pepper, sliced
4 cups Chinese broccoli, or bok choy or spinach
3 green onions, cut into 1 inch pieces
2 teaspoons black sesame seeds
Heat a wok like pan with 2 tablespoons of the saved peanut oil. Add the onion and sauté for 2 to 3 minutes on medium heat. Add the mushrooms and sauté on high for 4 to 5 minutes. Add the red pepper and cook for 2 to 3 minutes on medium heat. Add the greens and let them wilt and add the browned tofu and the gochujang sauce. Mix well and bring to a boil. Check for seasonings. Garnish with green onions and sesame seeds. Serve with jasmine rice.
Cauliflower and Yellow Pepper Stir Fry
1 head of cauliflower, cut into florets
1 tablespoon olive oil
1 tablespoon tamari
Place the florets onto a lined cookie sheet. Drizzle olive oil and tamari. Mix well and broil under a high setting until the florets are golden brown for about 10 minutes.
1 yellow pepper, chopped
1 yellow onion, sliced
4 garlic cloves, chopped
2 tablespoons olive oil
½ cup cilantro, chopped
Sauce
¼ cup ketchup
2 tablespoons sweet garlic chili sauce
2 tablespoons tamari
1 teaspoon hoisin sauce
Mix the ketchup, garlic chili sauce, tamari and hoisin sauce and keep aside.
Heat a large wok like saucepan and add the olive oil. Add the onion and garlic cloves and sauté on medium high heat for 2 to 3 minutes. Add the cauliflower florets and sauté for 4 to 5 minutes. Add the sauce, mix well and cook covered on low heat for 7 to 8 minutes. Take the lid off, check for seasonings and top with cilantro.
Tofu Stir Fry with Mushrooms and Bok Choy
1 pack firm tofu, water drained and cut into ½ inch squares
2 bunches baby bok choy, the whites and greens chopped and separated
1 10 oz cremini mushrooms, sliced
4 garlic cloves, minced
1 inch ginger, grated
Sauce
2 tablespoons tamari
2 tablespoons rice vinegar
2 tablespoons honey
2 tablespoons sweet chili sauce
Mix the tamari, vinegar, honey and chili sauce in a small bowl. Keep aside.
¼ cup chicken or vegetable broth
1 tablespoon corn starch
Mix the corn starch in broth and keep aside.
2 tablespoons extra light olive oil
Heat a large wok like saucepan with the oil. Add the sliced mushrooms on high heat and sauté for 2 to 3 minutes. Add the ginger and garlic and sauté for another 2 minutes. Add the white parts of the bok choy and sauté for 2 to 3 minutes. Add the tofu and the sauce. Bring to a boil and add the corn starch mixture. Mix well and bring to a boil. Check for seasonings and add the bok choy greens. Serve with brown rice.
Stir Fried Sticky Rice Cakes with Mushrooms and Bok Choy
1 pound ground turkey
2 teaspoons cornstarch
2 teaspoons soy sauce
2 teaspoons peanut oil
16 ounces rice cakes, soaked in water for at least 2-3 hours or overnight
4 cups baby bok choy, cleaned and sliced in halves
½ cup dried shiitake mushrooms, soaked for an hour in warm water, drained and sqeezed
2 cups fresh shiitake mushrooms, sliced
4 green onions, cut into ½ inch pieces
3 garlic cloves, crushed
2 tablespoons peanut oil
2 tablespoons shaoxing wine
2 tablespoons soy sauce
1 tablespoon dark soy sauce
2 tablespoons oyster sauce
Salt
Pinch of sugar
½ cup fresh cilantro, chopped
Transfer the ground turkey to a medium bowl. Add the cornstarch, soy sauce and peanut oil. Mix well and let sit.
Heat a wok like pan over high heat. Add the one tablespoon oil. Add the ground pork and cook on high heat for 2 minutes. Add the rest of the oil and add the fresh mushrooms and sauté for 3 to 4 minutes. Add the garlic, green onions, bok choy and soaked mushrooms. Stir fry on high heat for 3 to 4 minutes and add the shaoxing wine. Add the drained rice cakes and mix well. Add the soy sauces, oyster sauce, salt and sugar. Mix well and cook on low heat with lid on till the rice cakes are cooked through but still chewy. Check for seasonings and garnish with cilantro.
Tofu and Broccoli Stir Fry with Cumin
1 tablespoon Shaoxing wine
1 teaspoon salt
2 teaspoons soy sauce
2 teaspoons dark soy sauce
1 tablespoon corn starch
1 teaspoon honey
¼ cup water
3 tablespoons peanut oil
2 teaspoons minced ginger
1 tablespoon minced garlic
2 serrrano chilies, chopped
2 teaspoons ground cumin
1 package extra firm tofu, cut into 1 inch squares and cooked for 2 minutes in boiled water
3 cups broccoli florets
3 scallions, chopped
1 teaspoon sesame oil
In a bowl mix the wine, salt, soy sauces, cornstarch, honey and water, keep aside.
Heat a wok like pan with the peanut oil and add the ginger, garlic, chilies and cumin. Saute on medium high heat for 1 to 2 minutes. Add the broccoli and sauté for a minute on high heat. Add the tofu and the sauce. Mix well and bring to a boil. Simmer for 5 minutes till the broccoli is tender but not over done. Check for seasonings and add salt if needed. Garnish with scallions and a drizzle of sesame oil.
Tofu and Broccoli Stir Fry with Blood Orange Sauce
Perfect thing to make for Meatless Mondays- and it has blood oranges which are in season!
- 1 cup blood orange juice
- 2 tablespoons low sodium soy
- 2 teaspoons honey
- 2 teaspoons rice wine vinegar
- 1 tablespoon Thai chili paste
- 1 inch fresh ginger, grated
- 3 garlic cloves, grated
Bring the juice, soy, honey, vinegar, chili paste, ginger and garlic to a boil. Simmer and reduce by half. Keep aside.
- 4 tablespoons extra light olive oil
- 1 large yellow onion, sliced
- 1 cup Cremini mushrooms, sliced
- 3 cups broccoli florets
- 1 package firm tofu, cut into cubes
- 2 teaspoons corn starch
Heat a wok like pan with 2 tablespoons oil. Add the onions and sauté on high heat for 2 to 3 minutes. Add the mushrooms and sauté for another 2 to 3 minutes. Add the florets and sauté on medium heat for 4 to 5 minutes. Take the vegetables out, add the remaining oil to the pan and reheat. Sprinkle the cornstarch on the tofu cubes. Brown the tofu on high heat for 3 to 4 minutes. Add the vegetables back to the pan. Add the sauce and bring to a boil. Mix well and check for seasonings. Serve with brown rice.