Beef and broccoli stir fry

This one is so easy that I almost hesitate to share it.  Almost :-)

Beef and Broccoli Stir Fry

4 parts hoisin sauce
1 part Asian chill-garlic sauce
2 parts soy sauce
Up to 4 parts water


2 heads of broccoli
2 - 3 carrots

Vegetable oil
1 lb flank steak, sliced, or other lean sliced steak
1 T fresh ginger, minced
Sesame seeds for garnish

Mix the hoisin sauce through the water and set aside.  To make enough sauce to thoroughly coat the amount of vegetables and meat listed here, start with 1/4 c hoisin sauce.

Cut up the vegetables into bite-sized pieces and steam them for a few minutes until tender.  Set aside.  Heat some oil in a wok and brown the meat quickly.  Remove and set it aside.  Add the vegetables and the ginger to the pot and stir fry until heated through.  Add the meat and the sauce mixture and cook until the sauce thickens slightly, just a few minutes.  Divide into bowls and garnish with sesame seeds.

Another mango chicken...stir fry?

Well, not exactly stir fry!  I shared the recipe back in August for Mango Chicken Stir Fry, and I planned to make it again, but by mistake I picked up bone-in chicken thighs!  No worries.

I used the wok and gave the thighs a quick sizzle to brown them up a bit.  Then I turned the heat down and let them simmer in a bit of broth until they were cooked through.  Add the rest of the ingredients and proceed as usual! 

Salmon and edamame stir fry

Here's a tasty and pretty stir fry for either spring or fall, when you want something warm and spicy, but not too warm and spicy!  I found the recipe for Salmon and Edamame Stir Fry in Fresh magazine, and I think next time I might sub in some red peppers instead of the green ones for a bit more color.

Mango chicken stir fry

 
I found a recipe for Mango Pork and Asparagus Stir Fry, but I didn't have pork or asparagus.  What I had was chicken thighs and mixed baby cooking greens.  Well, why not?  It was delicious.  Just make the appropriate substitutions to suit your own refrigerator...

Orange and pistachio stir fry

Really really good!  And easy, even though it takes a bit of prep to cut up and soften up the vegetables.  You can use just about any stir fry-able vegetables that you choose, but I stuck with all greens other than the onion.  Add bread or basmati rice and you've got a complete meal.

Orange and Pistachio Stir Fry


Brussels sprouts, halved
Green beans, ends trimmed
Broccoli florets
Butter
Onion, chopped 
Juice from one orange
Cayenne pepper flakes
Pistachios, chopped

Pre-cook the vegetables except for the onion in a microwave for a few minutes to soften.  Stir fry the onion in some butter and then add the rest of the vegetables.  Season with the orange juice and pepper.  Add the pistachios just before serving.    

Bok choy over rice

I was puzzling over what to do with bok choy besides put it in soups, and my wonderful produce man gave me this suggestion!  I used my wok, but you really end up steaming rather than stir frying, so use whatever pan makes you happy.  We had the vegetable mixture with leftover saffron rice.

Bok Choy with Rice

Prepared saffron or basmati rice

Bacon grease or olive oil
Garlic
Red pepper, chopped
Jalapeno pepper, chopped
1/4 c water
Bok Choy, chopped

Saute or stir fry the garlic and peppers in oil until softened. Add the water and the bok choy to the pan and cover until the bok choy wilts. Stir to blend the flavors. Serve over rice.

Stir fry with mchuzi mix

Mchuzi mix is a spice blend in cornstarch that is added to Kenyan soups and stews.  Our Kenyan friends brought us a large jar of the spicy beef flavor mix, and I decided that it would probably be pretty good with one of our classic stir fries too!

Cashew chicken

If you don't have time to toast the cashews in oil before stir frying your chicken and vegetables, make this dish anyway. But next time, try really hard to set aside a few extra minutes to do it... Serve it with rice.

Cashew Chicken

1 T cornstarch
3 T soy sauce
2 T rice vinegar
5 T hoisin sauce
1 T brown sugar

Canola oil
1 cup dry roasted cashews
1 lb chicken breasts, cut into stir fry sized pieces
1 T fresh ginger, minced
1 T garlic, minced
1 red bell pepper, chopped
2 small broccoli heads, chopped
1/4 c water


2 - 3 scallions, sliced thin

Mix the cornstarch through the brown sugar and set aside.  Heat the oil in a wok or large skillet and toast the cashews lightly.  Remove the nuts and set aside.  Add the chicken, stir frying until just cooked through.  Remove and set aside.  Add the ginger and garlic to the pan and heat; add the vegetables and water.  Cover and steam cook for about 4 to 5 minutes until broccoli is soft.  Add the soy sauce mixture to the vegetables, along with the chicken, nuts, and scallions. Simmer for a few minutes to thicken the sauce.  Serve over rice.

Another no-brainer stir fry

I’m planning a fairly lazy afternoon today, after a very busy weekend. It may even include a long nap this afternoon, and I haven’t thought ahead much to dinner. Fortunately, we had some saffron rice left over from the weekend, and I have a bin full of beautiful peppers and collards in the fridge. We also have black olive paste on hand, so we’ll use that to season our dish.



Olive oil
Onions
Peppers – red, yellow, green
Collards
Black olive paste
Saffron rice

Slice the onions and peppers into strips. Stir-fry the veggies, adding some black olive paste in the last minute or so. When they’re almost done, reheat the rice.

Serve the veggies on the beautiful yellow rice and enjoy the color mix!

Mediterranean vegetable stir fry

This is another family favorite that I throw together when we’ve got very little time and want something delicious. I can’t tell you proportions, because it turns out different every time, based upon how much of each ingredient we happen to have around. You can easily substitute ingredients that better suit your family. You don’t really need to add anything to this vegetarian entree, but a green salad with Greek dressing is nice!

Mediterranean Vegetables

Couscous

Olive oil
Onion, chopped
Red & green peppers, chopped
Green beans, whole or cut

Artichoke hearts
Black olives (Greek kalamata preferred)
Canned diced tomatoes
Oregano, basil, black pepper

Feta cheese
Parmesan cheese
Pine nuts

Prepare the couscous or other pasta (or rice) while cooking the vegetables as follows: stir fry onions, peppers, and beans in olive oil. Add artichokes through spices and heat for about 3 minutes. Stir in cheeses and serve over couscous, topped with pine nuts.

Image: MorgueFile

Warm comfort food with no recipes!

I’ve decided that we’re having something pseudo-Italian tonight! Mike and I stopped into Trader Joe’s over the weekend and picked up their wonderful Tomato Bruschetta. Yes, I could make bruschetta, but I really like Trader Joe’s variety, and the label assures me that there’s nothing in there I don’t want.

Still, instead of getting real fancy with the meal, I’m keeping it simple and using my extra time for length of cooking instead of elaborate preparations. Here’s what we’re having, no recipes needed:

Baked potatoes with olive oil and bruschetta
Butternut squash with butter
Broccoli and mushrooms stir-fried in olive oil

It takes about an hour to cook the potatoes and the squash in the oven, so I’ll probably throw them in around 5 and drink wine until 5:45. Then I’ll attempt to do the stir-fry and have it ready at the right time! Wish me luck ;-)

Image: Stock.xchng

Carrots with dill

Here’s another special veggie recipe we had last week, along with the Brussels sprouts: beautiful carrots with dill. These are prepared in a very similar manner to the Brussels sprouts too. Wash, but don’t peel them, and slice them on the diagonal so that you have fairly thin ovals.

Carrots
Olive oil
Lemon juice or white wine
Butter
Dill weed or crushed dill seed

Place the carrots in a microwaveable dish and drizzle with the oil and lemon juice. Place a couple of thin pats of butter on top and sprinkle with dill. Cover with plastic wrap, and wave on high for 2 minutes, stopping after 1 minute to stir.

Just like the sprouts, you can eat them just like this, or you can throw them into the stir-fry, which is what I’m going to do right now :-)

Image: Stock.xchng

Grilled Brussels sprouts

A really tasty way to fix brussels sprouts has several variations depending upon what you’re doing for the rest of the meal. They can be ready to serve about 5 minutes, or you can finish them off on the grill or in a stir-fry for added kick! If you cut off the woody bottoms and remove a few leaves during your once a week food preparation, you can actually serve them in about 3 minutes! Amazing :-)

We’re having these tonight, along with dilled carrots, saffron rice, stir-fried leeks and baby bella mushrooms. One of our vegetarian meals for the week.

Brussels sprouts
Olive oil
Lemon juice or white wine
Butter

Place the brussels sprouts in a microwaveable dish. Drizzle them with olive oil and lemon juice, and stick a couple pats of butter on top. Cover with plastic wrap, and wave on high for 2 minutes, stopping after 1 minute to stir. That’s it.

But if you want to make them really good, let them sit and marinate in the juices for awhile. Then either stick them on skewers for the grill, or stir-fry them to sear the outsides.

Five-spice chicken stir fry

Five-spice powder is fabulous: it contains a combination of cloves, fennel, cinnamon, anise, and peppercorns. If you don't have access to any five-spice mix, just blend up your own!

Five-Spice Chicken Stir Fry

White rice

6 T soy sauce
3 T sherry
1 c chicken broth
1 T cornstarch
1 1/2 t sugar
3/4 t Chinese five spice powder
Pinch of crushed red pepper

1 1/2 lb chicken, chopped
Canola oil
Onion, chopped
2 cloves of garlic, minced
1 T fresh ginger, minced
Red bell pepper, chopped
1 1/2 c fresh snow peas
1/2 c cashews, chopped
2 scallions, sliced thinly

Prepare rice according to directions. Mix the soy sauce through the red pepper in a small bowl and set aside.

Stir fry the chicken in oil until browned on all sides. Remove from wok and set aside. Stir fry the onion, garlic, and ginger for 2 to 3 minutes until soft. Add the bell pepper and the snow peas, cooking for 2 to 3 more minutes.

Add the soy sauce mixture to the wok and simmer for a couple of minutes. Return the chicken to the wok and reheat. Stir in the cashews. Serve over rice with scallions for garnish.

Pork chops with orange and fennel stir fry

Oh. My. Gosh. These are the tastiest pork chops you've ever had, as long as you don't overcook them. I highly recommend using a meat thermometer so as not to go overboard.

Pork Chops with Orange and Fennel Stir Fry

2 large seedless oranges, supremed

3 T orange juice
2 t lemon juice
1/2 t sugar
1/2 t cornstarch

Olive oil
4 pork chops
Salt and pepper
Fennel seeds

Large fennel bulb, chopped thinly
Shallot, chopped
3 - 4 c fresh baby spinach or other dark green

Supreme the oranges and set them aside. Mix the juices through the cornstarch in a small bowl and set aside. Season the pork chops and fry in olive oil, being careful not to overcook. Remove them from the pan and set them aside. Quickly stir fry the fennel and shallots in the pan. Add the greens and wilt them, adding the reserved sauce.

Place the vegetable mixture on the plates, top with a chop and some orange slices.

Beef and cabbage stir fry with peanut sauce

A mild peanut sauce flavors this dish. You can add a couple of splashes of hot sauce if you like! Serve over Chinese egg noodles.

Beef & Cabbage Stir Fry with Peanut Sauce

1/4 c smooth peanut butter
1/4 c soy sauce
1/3 c orange juice
1 T rice vinegar
2 t sugar

Canola oil
2 - 3 cloves garlic, minced
1 - 2 carrots, sliced thin
1 lb thin cubed steak, sliced in thin strips
1/2 - 1 head Savoy cabbage, sliced thin
Water

Roasted peanuts for garnish, if desired
Hot sauce, if desired

Chinese egg noodles

Start water boiling for the noodles. In a bowl, whisk the peanut butter through the sugar until smooth. Heat oil in a wok and cook the garlic for about a minute. Add the carrots and cook till softened. Add the beef and brown it all around. Dump the garlic, carrots, and meat into the bowl with the sauce. Add more oil to the wok and stir fry the cabbage, adding a few T of water to make steam and wilt the cabbage. Add the beef and sauce mixture to the wok and heat through. Serve over noodles.

Tofu stir fry

Since tofu takes on the flavor of whatever sauce you soak or cook it in, make it a tasty one! Add the vegetables of your choice and serve it over sticky rice. A perfect thirty minute meal!

Tofu Stir Fry

Sauce:
2 cloves garlic, crushed
2 t fresh ginger, grated
Vegetable oil
2 T soy suace
2 t hoisin sauce
2 t chili sauce
1 t sugar
1/4 c vegetable broth
1 T sherry

Stir Fry:
Cake of firm tofu
Broccoli, red and yellow peppers, water chestnuts, mushrooms

Sticky rice

Saute the garlic and ginger in oil in your wok. Add the rest of the sauce ingredients and the tofu. Heat the tofu through for a few minutes. Remove from the wok and set aside. Stir fry the vegetables in the sauce, adding the tofu back just to reheat before serving. Serve over sticky rice.

Super-fast stir fries

I do a lot of stir fries for my busy family, and one of the nicest things about them is that if you’ve done the once a week meal prep, they can be on the table in about 10 minutes…no joke! By the time the kiddos have the plates and forks out, the dinner is ready. I usually serve these with whole grain rolls or bread when we’re in a big hurry. If there’s more time, the rolls might get heated!

Here’s the version we had last night. All the veggies had been pre-chopped, and the hamburger had been pre-cooked with onions, so it was a snap to put together. If that prep hadn’t already been done, it would still have ended up being a thirty minute meal!

Stir Fry: Hamburger, carrots, peppers, and greens

4 carrots, cut in diagonal slices
2 peppers, chopped (I used one red and one yellow)
Olive oil

1/2 lb ground beef, pre-cooked with a chopped 1/2 onion

10 oz bag of mixed greens (beet, red lettuce, spinach)

Get the oil in the wok up to medium high temperature and add the carrots and peppers. You want them to soften but not brown, so turn the temp down if the oil is spitting. Stir fry for about 3 - 5 minutes, until they’re as soft as you like. Add the precooked meat and onions. Mix together and heat through. Add the greens and stir until just wilted. Serve immediately. Feeds 4 really nicely with rolls or bread.

Note, if you haven’t pre-cooked the meat and onions, do them first in the wok while you’re chopping up the vegetables that you probably also didn’t do ahead ;-)