300 Best Stir-Fry Recipes

The most complete book on stir-fries. Stir-fries are an ideal way to prepare delicious, nutritious and internationally inspired meals quickly and easily. Novices and experienced cooks can create fantastic meals with just one wok, skillet or frying pan. In 300 Best Stir-Fry Recipes, Nancie McDermott creates outstanding stir fries based on her extensive food and travel experiences. Here’s just a sampling of recipes: Chicken with honey-ginger sauce Spicy beef in lettuce cups, Szechuan-style Pork with fresh ginger and mushrooms Ham with eggs, onions and peas Shrimp with pineapple and peas Catfish with turmeric and fresh dill Shiitake mushrooms with Napa cabbage and peas Sugar snap peas with garlic Everyday fried rice, Thai-style Egg noodles with barbecued pork and bokchoy Lemongrass beef, Vietnamese-style Sweet Chinese sausage with eggs, onions and peas. In addition to thorough information on stir-frying traditions and techniques, there are recommendations for the best equipment. A comprehensive easy-to-follow pantry list and glossary enhance this quintessential stir-fry cookbook.

• ISBN13: 9780778801573
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.

Rating: (out of 5 reviews)

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300 Best Stir-Fry Recipes Reviews

Review by J. D. O’Connor:
I am a big fan of Nancie Mcdermott’s recipes and her vivid writing. I love her book Southern Cakes and I’m an avid baker myself. I’m not as familiar with Asian cooking, so I was thrilled to learn she goes beyond traditional Asian flavors in her new book 300 Best Stir Fry Recipes to include delicious dishes like her Pork with Escarole, Cherry Tomatoes and Pine Nuts–a delicious, colorful and healthy weeknight meal. Being a true lemon lover, I adored the Stir Fried “Piccata” with Pork and Peas and my family sopped up the savory sauce with warm slices of sourdough bread. It was an easy one-pot wonder. After a trip to New Orleans, I couldn’t wait to try the Cajun Spiced Shrimp, and was delighted by this quick and very flavorful dish. The recipes in this book are colorful and vibrant and I can’t wait to try more of them, especially this summer when I get tired of grilling but don’t want to heat up the oven. My 15 year old daughter is just starting to cook, and together we will turn to this book time and time again to search out easy and delicious meals she can whip up with ease. Thanks Nancie, for a great book that introduces us to the world of Asian flavors and beyond!

Review by Inge Van Essen:
I have been a fan of Ms.McDermott’s for a long time, and I often give her books as presents. With the arrival of 300 Best Stir-Fry Dishes I did what I always do when a new cook book comes:I make one recipe by following the instructions exactly. This method tells me a lot about the author and her/his way with and thoughts about food.I found a dish and its georgeous picture for which all ingredients were in the house:Sweet-And-Salty -Shrimp with Pineapple and Carrots, pg 128. When finished, it was as prety as its picture, but we could not eat it. The word SALTY is in the title, but my first bite made me feel sure that I had made a mistake – that would be the only way something this salty could come out of my kitchen. The next evening I made Lime-Splashed Salmon with Chiles and Cilantro, pg.173, and I produced the same sorry result. The ingredients included 2 T Soy Sauce, 2 T Fish Sauce, and “1/2 t salt or to taste”.I started writing notes next to my recipes and made Cantonese-Style Shrimp with Black Bean Sauce, pg.125 my last try. This was too salty even over unsalted Couscous – 1 T fermented black beans instead of the listed 2 T would most likely have been enough. I am still convinced that there are delicious dishes that you can make from this book if you cut down on the salty ingredients, especially the frequently used extra salt. As it is, the book should carry a warning from the American Heart Association. An inexperienced cook might be accused of wanting to kill his/her spouse!

So you should enjoy this book while remembering that salt and Soy sauce can be added at the table when things taste flat – just like the way you can do it in a Chinese Restaurant. Inge

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Ken Hom’s Top 100 Stir Fry Recipes: Quick and Easy Dishes for Every Occasion (BBC Books’ Quick & Easy Cookery)

An outstanding collection of new and classic stir–fry recipes from one of the world’s leading authorities on Asian cooking.

• ISBN13: 9780563521648
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.

Rating: (out of 2 reviews)

List Price: $ 22.00
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Ken Hom’s Top 100 Stir Fry Recipes: Quick and Easy Dishes for Every Occasion (BBC Books’ Quick & Easy Cookery) Reviews

Review by LilianNY:
My shelves are already sagging because I own so many cookbooks so you KNOW it would have to be terrific for me to want to add to the collection. I checked this book out from the library and the recipes were so easy to follow and turned out so well, that I really need my own copy. He does use Britishisms like ground nut oil (instead of peanut oil) but that is all explained in one section of the book. Highly recommend!

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365 Ways to Wok

A collection of 365 recipes for meals made in the wok features international dishes made with American ingredients, including Garlicky Salsa Chicken, Sticky Spareribs, and Scaloppine with Mushrooms. ,000 ad/promo.

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400 Wok and Stir-Fry Recipes: Discover The Delights And Simplicity Of Successful Stir-Fry Cooking With Sensational Classic And Modern Wok Dishes For Every Meal And Every Occasion

Everything you could ever want to know about cooking with a wok in one sumptuous volume, with a comprehensive guide to getting the most from your wok and over 400 wok and stir-fry recipes.

Rating: (out of 4 reviews)

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400 Wok and Stir-Fry Recipes: Discover The Delights And Simplicity Of Successful Stir-Fry Cooking With Sensational Classic And Modern Wok Dishes For Every Meal And Every Occasion Reviews

Review by kiwanissandy:
The cookbook starts out explaining stir fry equipment and tools. It further goes into showing and explaining all types of noodles and wrappers. The book outlines stir fry techniques and breaks it down into step by step directions. This is especially helpful for the person who has never cooked like this before. This is true asian cuisine cooked the asian way.

The cookbook goes into making your own dips and garnishes such as wasabi and soy dip, ginger and hoisin dip, thai red curry dip and as well your own sweet chili sauce.

This book covers finger foods, soups, appetizers, main dishes and even desserts…all made using your wok or bamboo steamer. It’s absolutely awesome. I could see this being a wonderful wedding gift given with a wok.

I think all 400 of the recipes have pictures, they’re all good quality pics with step by step instructions for ease of use. It even shows you how to chiffonade a mixture of fresh herbs. There are foods in here that I’ve never heard of such as Sotong Sambal (squid), Deep-Fried Plaice (flounder bones), Boemboe Bali of Fish which I still don’t know what it is. The list of ingredients is galangal, shrimp paste, mooli, poppadums, asian shallots, naan and many other ingredients I’d think you’d have to get at a Whole Foods type store. However, this book is certainly full of every imaginable wok/asian recipe as well as recipes for making plain old fried rice.

It might be a little over the top for the beginner but what is so great are the photos of step by step procedures. I think it would really break down a complicated recipe so even the beginner could handle it with ease. If you’re looking for a little more americanized asian cuisine then I would suggest The Complete Book of Asian Cooking: Ingredients, Techniques, 100 Classic Recipes, 800 Photographs by Sallie Morris. It has lots of step by step instructions with pictures as well.

Review by Long Time Amazon:
I picked up one of those Weber Woks (terrific product, by the way). This book has loads of great looking recipes, but I think they are a bit extreme for a wok over charcoal; too many temperature changes required. If your wok is indoors, then this is a great book, and why I gave it 4 stars. If your wok is outdoors, try the book by Graimes.

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Better Homes and Gardens Easy Stir-Fry Recipes

American ingredients and sauces are combined, creating main-dish stir-frys with an American flavor. The basic steps of stir-frying are covered, and each recipe is tested and approved for wok or skillet. Recipes serve four or less people.

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75 Wok and Stir-Fry Recipes: A special collection of fabulous spicy and aromatic Far Eastern recipes shown step by step in 300 color photographs

Inspired by its versatility, and the delicious flavours of China, India and South-East Asia, this irresistible book brings together a mouthwatering collection of 75 classic, famouse and popular dishes that are speedy and easy to make.

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