Archive for the ‘Stir Fry Recipes’ Category

Woks: Not Just For Stir Frys

Stir frying, steaming, roasting, and simmering techniques mean that woks are valuable kitchen utensils that you can surely make room for in your kitchen. The Chinese and other Asian cuisines have perfected all the valuable techniques that the wok can accomplish.

Woks are cooking vessels with a rounded bottom and sloping sides that aids the cooking process. The origination of the wok came out of necessity. The shortage of fuel for longer cooking processes was a problem. The wok cooks at extremely high temperatures for a short time. The secret is intense heat, but controllable heat.

The newer version of the wok was designed to accommodate the electric range and the glass top range. This flat bottom style offers the same wonderful advantages that its round bottom cousin does. When you start shopping, know that you have choices.

Your choices for woks, whether they are made of cast iron or stainless steel, need to be your consideration. The materials used should all produce a good effect because the design remains the same.

Many kinds of materials, from cast iron to stainless steel are used for making woks, and the Chinese families consider that cast iron wok passed down through the generations are their pride and joy. Your new wok can be priced from £10 up to a wok set in stainless steel costing about £70. It is the design that counts and taking care of the cast iron wok means keeping it well seasoned. The 14″ wok is the size for the prices quoted here.

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Need a Quick Meal but don’t want to give up Taste and Nutrition? Make this Spicy Chicken Stir-Fry

Busy seems to be the buzz word in our society.  Two parent working households are the norm.  Rushing to the gym, children’s activities, sports, etc keeps our days very busy.  Even for those who are out of work, days can be busy with job interviews, volunteer work, unemployment lines, etc.  But even on the busiest days, it is still possible to serve the family a healthy meal.  This Spicy Chicken Stir-Fry recipe makes a dish that is tasty, healthy, easy and quick.

SPICY CHICKEN STIR-FRY
1 tbsp cornstarch
1 tbsp sugar
1 cup chicken broth, preferably low-sodium
1/4 cup soy sauce
2 tbsp cider vinegar
1/4 tsp cayenne pepper (or less to suit your taste)
3 cups fresh broccoli florets
2 tbsp water
1 lb boneless, skinless chicken breasts, cut into 3/4-inch cubes
2 tsps extra virgin olive oil
1 medium red bell pepper, cut into strips
1 clove of garlic, minced
1/4 tsp ground ginger
2 green onions, sliced; include tops
2 tbsp dry roasted peanuts
Hot cooked rice for serving

In a small mixing bowl combine the cornstarch, sugar, chicken broth, soy sauce, vinegar, and cayenne pepper together until smooth; set aside.

Place the broccoli and water in a microwave-safe bowl, cover and cook in the microwave for 2 to 3 minutes on high. Drain and set aside.

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Sweet Mustard Lamb Stir-Fry recipe

Ingredients:

- oil, for cooking
- 500g (1lb) lamb fillet, cut into strips
- 250g (8 oz.) snow peas
- 2 cloves garlic, crushed
- 2 tablespoons brandy
- 20g (3/4 oz.) butter
- 1/4 cup (60g/2 oz.) wholegrain mustard
- 1/2 cup (125ml/4 fl oz.) cream
- 1 onion, cut into wedges
- 1 tablespoon honey

Directions:

1. Heat the wok until it become very hot and add 1 tablespoon of oil and then swirl it around to coat the side. After that, stir-fry the lamb in batches over very high heat. Then remove from the wok and set it aside.

2. Then heat 1 tablespoon of oil in the wok and add the crushed garlic, the snow peas and the onion wedges. Then stir-fry over medium heat for about 3 to 4 minutes or so, or until the onion becomes slightly soften. After that, remove from the wok and keep warm.

3. Then reduce the heat a little and add the butter, the wholegrain mustard, the honey, the cream and the brandy to the wok. Simmer the sauce gently for about 3 to 4 minutes or so. Then return the meat and the snow pea mixture to the wok and stir until the meat and vegetables becomes well heated through and well combined with the sauce.

Nutrition Value:

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