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When my mother came up with the name of her first cookbook the term "All-American" only seemed fit. After all, she was 1st generation Chinese married to an American, Irish, Norwegian man living in Nebraska where traditional Chinese ingredients were not made readily available. It isn't until now that I truly understand the meaning of the All-American... (read more)

Posts Tagged ‘Stir-Fry’

8

Mar

2012

Tofu with Kale

This vegetarian dish is full of protein and vitamins thanks to the so called “Super-Food” kale.

tofuwithkale

1 package firm or extra firm tofu (14 oz. or 16 oz.)
1 bundle fresh kale (about 10 oz.)
2 tablespoons canola or vegetable oil (for cooking in a non-stick wok or a fry pan)
1 teaspoon salt
1 cup water with ½ teaspoon salt and ¼ teaspoon pepper to boil the kale

Sauce:
½ cup vegetable broth
2 to 3 medium size dried shitake mushrooms (soaked until soft  in warm water for 10 minutes or longer)
1 scallion, including the green top
2 tablespoons soy sauce (Kikkoman brand)
2 teaspoons pure sesame oil
1 teaspoon sugar
A few drops of Sriracha hot chili sauce or Tabasco sauce (optional)

Preparation:
Rinse the tofu block with cold water and pat dry with paper towels. Cut the tofu in half lengthwise and then crosswise cut into ¼ inch thick pieces (about 20 pieces total).

Break off the tough stem portion of  kale and discard. Wash and rinse the kale leaves.  Use one hand to hold several kale leaves tightly together and cut them into ½ inch pieces. Repeats to finish the rest of kale. (Looks like a lot of Kale but it will cook down once boiled)

Cut off stems if any from the soaked, soft mushrooms and finely chop them. Wash and trim the green onion then finely chop.   In a small bowl, mix the sauce ingredient together and set aside.

To Cook:
In a medium size pot with cover add 1 cup water, ½ teaspoon salt , ¼ teaspoon pepper and the kale.  Bring to a boil over medium-high heat.   Lower the heat to medium.  Stir well, cover and cook for about 5 minutes until the water is almost absorbed and the kale is tender.  Remove from heat, keep warm and set aside.

Heat 2 tablespoons of oil in a large non-stick frying pan over medium-high heat. When the oil is hot, place tofu pieces in pan and sprinkle 1 teaspoon salt over the tofu.  Pan fry the tofu for 5 minutes on each side until both sides are slightly golden brown.   Pour in the sauce mixture over the tofu and gently stir.  Cook uncovered for about 1 minute then remove from heat.  Place the cooked kale onto a large serving plate and spread them around evenly.  Spoon the cooked tofu with sauce over top the kale.   Serve hot or warm.

Makes 4 servings
Preparation time: 15 to 20 minutes
Cooking time: 18 minutes


31

Aug

2011

Stir-fry Pork with Jalapeno Peppers

This dish sounds a lot spicier than it really is! Just remember to remove the seeds and white color membranes from the jalapeno peppers. You’ll then enjoy the robust jalapeno flavor and not the heat.

stir-fry-pork-with-jalapeno-peppers

1 pound boneless lean pork (prefer pork loin)
6 fresh green jalapeno peppers (6 oz.)
1 small yellow onion (6 oz.)
1 tablespoon canola or vegetable oil (for cooking in a non-stick wok or fry pan)
2 teaspoons pure sesame oil
½ teaspoon salt

Marinade:
3 tablespoons soy sauce (Kikkoman band)
1 tablespoon rice wine or cooking sherry wine
1 tablespoon cornstarch
1 teaspoon sugar

Preparation:
Slice pork against the grain into ¼ inch thin pieces and then cut into 1½ inch long strips. In a bowl, combine the pork strips with the marinade ingredients. Mix together thoroughly and set aside. Wash the peppers and remove the stems. Cut each pepper lengthwise in half and then into quarters. Use one hand to hold the tip of the pepper then use a small knife to carefully cut out the white color membranes with seeds. Slice the peppers diagonally into ¼ inch thin strips. Cut the onion in half lengthwise and then into quarters. Then cut the onion crosswise into ¼ inch thin strips.

To Cook:
Heat oil in a non-stick wok or large fry pan over medium-high heat. When the oil is hot, add marinated pork strips. Stir-fry until the pork strips are almost cooked through for approximately 3 minutes. Add pepper strips, onion strips, sesame oil and salt. Stir-fry for 3 more minutes until the pork is fully cooked and the peppers and onions tender. Serve hot.

Makes 4 servings
Preparation time: 20 minutes
Cooking time: 7 minutes


26

Jul

2011

Beef with Tomatoes

This tasty dish evolved after receiving numerous requests in my California restaurant. Tip: Be certain that the tomatoes are very firm otherwise the dish becomes too juicy.

beef-and-tomatoes

1 pound beef loin top sirloin steak
1 pound fresh ripe but firm Roman tomatoes (about 5 or 6)
4 oz yellow onion (about half medium size)
1 tablespoon canola or vegetable oil (for cooking in a non-stick wok or a fry pan)
1 teaspoon pure sesame oil
¼ teaspoon salt

Marinade:
3 tablespoons soy sauce (Kikkoman brand)
1 tablespoon rice wine or cooking sherry
1 tablespoon cornstarch
1 teaspoon sugar
1 teaspoon finely grated fresh ginger root

Preparation:
Trim any extra fat from the steaks. Cut the steak into 1 ½ inch wide pieces. Slice beef pieces against the grain into ¼ inch thick pieces. Wash and slice the tomatoes lengthwise in half and then into quarters. Cut each quarter in half, crosswise (each tomato cuts into 8 chunks). Cut onion into 1 inch chunks. Peel and finely grate the ginger root. In a bowl, combine the beef with the marinade ingredients. Mix together thoroughly and set aside.

To Cook:
Heat oil in a non-stick wok or large frying pan over medium-high heat. When the oil is hot, brown onions for a few seconds. Add beef. Cook and stir for approximately 2 minutes until the beef is medium rare. Add tomatoes, stir and mix well for a few seconds. Add 1 teaspoon sesame oil and ¼ teaspoon salt. Cook and stir for another two minutes until the tomatoes are slightly cooked and beef is tender. Serve hot.

Makes 4 servings
Preparation time: 15 minutes
Cooking time: 5 minutes


13

Apr

2011

Hot And Spicy Chicken

General Tso’s Chicken is a very popular deep fried sweet, sour and spicy dish found in many Chinese restaurants. But the idea of deep frying at home is not only extra work and extra mess but who wants the extra calories? We choose to pan-fry the chicken with very little oil. And if you love spicy like our family does, in addition to using dried crushed red chili peppers, buy a bottle of Sriracha hot chili sauce from the Asian section of your supermarket. Just add a teaspoon of Sriracha into the sauce to really kick it up a notch!

hot-and-spicy-chicken1

1 pound boneless and skinless chicken breasts
3 tablespoons flour
½ teaspoon salt
2 tablespoons canola or vegetable oil (for cooking in a non-stick wok or a fry pan)

Sauce:
2 cloves garlic
3 tablespoons white vinegar
2 tablespoons soy sauce (Kikkoman brand)
2 tablespoons ketchup
1 tablespoon sugar
1 tablespoon pure honey
1 teaspoon dried crushed red chili pepper
1 teaspoon Sriracha hot chili sauce

Preparation:
Cut chicken breasts into 1-inch cubes. On a large plate, mix 3 tablespoons flour with ½ teaspoon of salt together. Add chicken cubes a few pieces at the time onto the plate. Roll and coat chicken well with the flour and salt mixture. Set aside. Crush, peel and finely chop the garlic. In a small bowl, mix the sauce ingredients together thoroughly and set aside.

To Cook:
Heat oil in a large non-stick frying pan over medium-high heat. When the oil is hot, add the floured chicken cubes to pan. Use a pair of chopsticks or fork to separate the chicken pieces so they do not stick together. Pan-fry the chicken pieces for about 3 minutes until golden brown. Turn the chicken pieces over and fry the other side for another 3 minutes. When all the chicken cubes are browned and fully cooked, stir the sauce mixture and pour over chicken. Mix together well and stir fry for a few seconds. Serve hot on a bed of green leaves lettuces.

Makes 4 servings
Preparation time: 10 to 15 minutes
Cooking time: 8 minutes

Note: If you are still wanting that traditional General Tso’s Chicken after all, we recommend following the batter and deep-frying steps found in our Sweet and Sour Chicken recipe.  Once the chicken cubes are deep fried, add to wok and stir fry with the hot sauce recipe above. Enjoy!


23

Jan

2011

Stir-Fry Curried Chicken

Chinese curry has a taste of its own. It’s not creamy like you find in Indian and Thai recipes. For this quick stir-fry dish, you may use any kind of curry powder. Depending on the type of curry powder you buy, it can even become hot and spicy. However, most of the big brand yellow curry powders here in the states are mild with delicious flavor.

stir-fry-curried-chicken

1 pound boneless and skinless chicken breasts (about 2 breasts halves)
1 medium size carrot
½ green bell pepper (3 oz.)
½ small yellow onion (3 oz.)
1 tablespoon canola or vegetable oil (for cooking in a non-stick wok or a fry pan)
1 tablespoon curry powder
1 teaspoon pure sesame oil
½ teaspoon salt
½ teaspoon sugar

Marinade:
2 tablespoons soy sauce (Kikkoman brand)
1 tablespoon cornstarch
1 teaspoon sugar

Preparation:
Slice the chicken breasts lengthwise in half then cut crosswise into ¼ inch thin pieces. In a bowl, combine the chicken pieces with the marinade ingredients. Mix together thoroughly and set aside. Peel the carrot and slice crosswise into ¼ inch thin pieces. Cut the green bell pepper into 1 inch squares. Cut the onion into 1 inch chunks.

To Cook:
Heat 1 tablespoon oil in a non-stick wok or a large fry pan over medium-high heat. When the oil is hot, brown 1 tablespoon of curry powder for just a few seconds. Add marinaded chicken, cook and stir to separate the chicken pieces for about 2 minutes. Add carrots, bell peppers and onions. Stir-fry until the chicken is almost cooked through and the vegetables are tender but still crisp for approximately 2 to 3 minutes. Add 1 teaspoon sesame oil, ½ teaspoon salt and ½ teaspoon sugar. Cook and stir for another minute. Serve hot.

Makes 4 servings
Preparation time: 20 minutes
Cooking time: 7 minutes


11

Nov

2010

Shrimp With Lobster Sauce

What? No lobster in lobster sauce! Yes, it’s true. This is a Cantonese style dish with no lobster despite the recipe’s popular title. Reason being, the same popular sauce is used to prepare stir-fry fresh lobsters. Restaurants will often add chopped fermented black beans however you can’t buy them from regular supermarkets. So for the purposes of this all-American recipe, I am leaving them out of this dish. Shrimp with Lobster Sauce tastes best over a bowl of hot steamed rice. Enjoy!

shrimp-with-lobster-sauce-1

1 pound medium size raw shrimp (31 to 40 per pound)
¼ pound lean fresh ground pork
2 eggs
2 cloves garlic
1 scallion, including the green top
1 tablespoon cornstarch dissolved in 2 tablespoons water
1 tablespoon Canola or vegetable oil (for cooking in a non-stick wok or a fry pan)
1 tablespoon soy sauce (Kikkoman brand)
1 teaspoon sugar
1 teaspoon pure sesame oil
1/8 teaspoon black pepper
1 cup chicken broth

Marinade:
1 tablespoon cornstarch
1 tablespoon rice wine or cooking sherry wine
½ teaspoon salt

Preparation:
Peel and devein the shrimp. Rinse with cold water and pat dry with paper towels. In a medium size bowl, combine shrimp with the marinade ingredients. Mix together thoroughly and set aside. In a small bowl, lightly beat 2 eggs. Crush, peel and finely chopped the garlic. Wash and trim the green onion, finely chop. In another small bowl, dissolve 1 tablespoon cornstarch with 2 tablespoons water and set aside.

To Cook:
Heat oil in a non-stick wok over medium-high heat. When the oil is hot, brown the garlic and onions for just a few seconds. Add the ground pork to wok, cook and stir for about 30 seconds. Add soy sauce, sugar, sesame oil and black pepper. Mix well then add shrimp. Stir-fry the shrimp for about 1 minute before the shrimp turns pink. Add 1 cup chicken broth to wok and bring it to a boil. Stir the cornstarch again and slowly add to wok. Stir until the sauce becomes slightly thickened. Beat the eggs again and pour into the shrimp and meat mixture. Gently stir until the eggs are set. Mix with the shrimp and ground pork for a few seconds longer. Be very careful not to over cook the shrimp. Turn off heat and serve hot.

Makes 4 servings
Preparation time: 15 to 20 minutes
Cooking time: 6 minutes


4

Oct

2010

Hot and Sour Cabbage

My mom thankfully flew in to help out the other week while my husband was traveling for work. I won’t even tell you about the hundreds of yummy wontons and potstickers she made for us because you might get jealous. While in town, she also whipped up another tasty stir-fry side dish. I could not get over how incredibly easy it is to make. Her super simple Hot and Sour Cabbage has some kick and goes well with any kind of meat or seafood main course.

hot-and-sour-cabbage

1 pound head cabbage (about half of the small to medium size cabbage)
4 dried red hot chili peppers
1 tablespoons canola or vegetable oil (for cooking in a non-stick wok or a fry pan)
2 tablespoons soy sauce (Kikkoman brand)
2 tablespoons white vinegar

Preparation:
Wash and trim outside of the cabbage. Cord the cabbage and cut the cabbage into 1 inch chunks.

To Cook:
Heat oil in a non-stick wok or a large frying pan over medium high heat. Break each of the dried chili peppers in half and add to wok. Brown the peppers for about 2 minutes until the oil begins to smoke and the peppers turn dark. Add the cabbage to wok. Stir-fry for about 2 minutes then add soy sauce and white vinegar. Stir constantly for about 4 minutes and cook the cabbage until it becomes tender yet still crunchy. Serve hot or warm.

Makes 4 servings
Preparation time: 5 minutes
Cooking time: 8 minutes


30

May

2010

Hong Kong Style Crispy Noodles

Crispy Hong Kong style noodles served in restaurants are deep fried. With a small amount of oil and a non-stick frying pan however, we can get the same crunch and a healthier version of the traditional recipe. We used chicken and shrimp with vegetables to make this tasty dish. You can also substitute with other meats, seafood and vegetables of your choice. The key is to make plenty of sauce to enhance the flavor of the noodles!

hong-kong-noodles

Noodles:
Half package Angel Hair pasta (8 oz.)
6 cups water
1 teaspoon salt
2 tablespoons canola or vegetable oil (for cooking in a non-stick fry pan)

Topping:
1 half boneless and skinless chicken breast (6 oz.)
1/2 pound medium size raw shrimp (6 oz. after peeled and deveined)
4 large size fresh white mushrooms (6 oz.)
2 large stalks of Bok Choy cabbage (6 oz.)
1 tablespoon canola or vegetable (for cooking in a non-stick wok)
2 tablespoons soy sauce (Kikkoman brand)
2 teaspoons sesame oil
1 teaspoon sugar
½ cup chicken broth
1 tablespoon cornstarch dissolved in 2 tablespoons water

Marinade:
For chicken: 1 tablespoon soy sauce, 1 teaspoon cornstarch, ½ teaspoon sugar
For shrimp: 1 teaspoon cornstarch, ¼ teaspoon salt

Preparation:
Slice chicken breast in half lengthwise then slice crosswise into ¼ inch thin pieces. In a small bowl, combine chicken pieces with the marinade ingredients. Mix together thoroughly and set aside. Peel, devein and rinse the shrimp. In a small bowl, add the cornstarch and salt to shrimp and mix well. Set aside. Wash and trim the mushrooms. Slice each mushroom in half then cut into ¼ inch thin pieces. Wash and trim the Bok Choy cabbage. Slice the cabbage lengthwise in half then cut into ½ inch thick pieces. In a small bowl, dissolve 1 tablespoon cornstarch with 2 tablespoons water.

To Cook:
In a medium size pot, bring 6 cups of water to a boil over high heat. Break the Angel Hair noodles in half and place into the boiling water. Add 1 teaspoon salt and stir well. Boil uncovered for approximately 4 minutes while stirring occasionally. Drain the cooked noodles through a colander and rinse with cold water.

Heat 2 tablespoons oil in a large non-stick frying pan over medium-high heat. When oil is hot, add the cooked noodles to pan and spread them around evenly. Pan fry the noodles uncovered for 5 minutes. Flip the noodles and pan fry the other side for another 5 minutes. The noodles will be light brown and crisp on both sides. Remove the pan from the heat and keep the crispy noodles warm in the pan.

Heat 1 tablespoon oil in a non-stick wok over medium-high heat. When the oil is hot, add chicken pieces to wok. Cook and stir for 1 minute then add shrimp to wok. Cook and stir for another minute. Add mushrooms and bok choy to wok. Continue to stir-fry everything together for 1 more minute. Add soy sauce, sesame oil, sugar and chicken broth to wok. Stir fry for one minute. Stir the dissolved cornstarch again and add to food in the center of the wok. Cook and stir until the sauce is slightly thickened. Turn off heat. Place the crispy noodles onto a large serving plate. Pour the topping with sauce evenly over the noodles. Serve hot.

Makes 4 to 6 servings
Preparation time: 20 minutes
Boil the noodles time: 4 minutes
Pan frying the noodles time: 10 minutes
Cooking time: 6 minutes


8

May

2010

Steak With Peppers

This is a simple stir-fry dish with a very colorful presentation. Yellow, orange and red bell peppers are plentiful in the spring time and full of vitamin C!

Steak With Peppers

1 pound flank steak
1 small yellow onion
½ large yellow bell pepper
½ large orange bell pepper
½ large red bell pepper
1 tablespoon canola or vegetable oil (for cooking in a non-stick wok or a fry pan)

Marinade:
3 tablespoons soy sauce (Kikkoman brand)
1 tablespoon rice wine or cooking sherry wine
2 teaspoons cornstarch
1 teaspoon sugar
1 teaspoon finely grated fresh ginger root
1 teaspoon pure sesame oil
¼ teaspoon black pepper

Preparation:
Cut flank steak along the grain into 1-1/2 inch wide strips. Angle the knife away from you at a 45-degree angle against the grain and slice the beef into ¼ inch thick pieces. Peel and finely grate the ginger root. In a bowl, combine the beef with the marinade ingredients. Mix together thoroughly and set aside. Cut the onion into 1 inch squares. Wash, remove stems and seeds from yellow, orange and red bell peppers. Cut the three bell pepper halves into 1 inch squares.

To Cook:
Heat oil in a non-stick wok or a large frying pan over medium-high heat. When the oil is hot, brown the onions for a few seconds. Add the marinated beef, cook and stir until medium rare for 2 minutes. Add the bell peppers to beef. Stir-fry until the beef becomes slightly juicy and the bell peppers are tender yet still crunchy (approximately 2 more minutes). Serve hot.

Makes 4 servings
Preparation time: 15 minutes
Cooking time: 5 minutes


28

Mar

2010

Salt and Pepper Fillet of Cod

In most Cantonese style Chinese restaurants you will see salt and pepper fish, shrimp or calamari offered on the menu. These dishes are all deep-fried. We use less oil at home to pan fry the seafood. It is just as tasty with half the calories!

Salt and Pepper Cod

1 pound boneless and skinless fillet of Cod white fish
1 teaspoon salt
½ teaspoon sugar
½ teaspoon black pepper
½ teaspoon white pepper
2 tablespoons all-propose flour
1 scallion, including the green top
1 fresh green jalapeno pepper
2 tablespoons canola or vegetable oil (for cooking in a non-stick frying pan)

Preparation:
Rinse the fish fillet with cold water and pat-dry with paper towels. Cut the fish into 2-inch size pieces (each fish fillet piece is approx. ½ to 1 inch thick). Mix salt, sugar, black and white peppers together thoroughly in a small dish. Sprinkle half of the salt, sugar and pepper mixture onto the fish pieces evenly. In a large bowl, toss the partially seasoned fish pieces with 2 tablespoons of flour. Coat the fish well and set aside. Finely chop the green onion. Wash, remove the stem of the jalapeno pepper and thinly slice crosswise.

To Cook:
Heat oil in a non-stick large frying pan over medium-high heat. When the oil is hot, add the flour coated fish pieces into the pan. Pan fry the fish for about 3 minutes until lightly golden brown. Carefully turn each piece of fish over and cover the pan with a lid to cook the other side for another 3 minutes. Add the chopped green onions and the thinly sliced jalapeno peppers to the pan. Sprinkle the remaining salt, sugar and pepper mixture evenly over the cooked fish. Gently stir and mix everything together. Try your best not to break the fish pieces. Cook for 30 seconds longer. Serve hot or warm.

Makes 2 to 4 servings
Preparation time: 10 minutes
Cooking time: 7 minutes

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