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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’

26

Nov

2009

Stir-Fry Chicken and Mushrooms

We all love chicken and mushrooms. This dish however is particulary tender and tasty! We enjoyed it over a recent family gathering and couldn’t get enough of it.

1 pound boneless and skinless chicken breasts (about 2 half breasts)
½ pound medium size fresh white mushrooms (about 14 to 15 pieces)
2 cloves garlic
1-½ tablespoons canola or vegetable oil (for cooking in a non-stick wok or a fry pan)
¼ teaspoon salt
¼ teaspoon black pepper
1 teaspoon sesame oil

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

Preparation:
Slice the 2 half chicken breasts lengthwise in half then crosswise cut into ¼ inch thin pieces. In a bowl, combine chicken pieces with the marinade ingredients. Mix together thoroughly and set aside. Wash the mushrooms and trim the stems (not necessary to remove the stems). Slice the mushrooms into ¼ inch thin pieces. Crush, peel and finely chop the garlic.

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, add the marinated chicken into wok. Cook and stir for approximately 3 minutes until the chicken almost cooked through. Transfer chicken to a bowl. Add ½ tablespoon oil into wok. Brown the garlic for a few seconds. Add sliced mushrooms, salt and pepper to wok. Cook and stir the mushrooms for about 1 to 2 minutes until the mushrooms are soft. Add the cooked chicken back into the wok. Mix well with mushrooms. Add sesame oil, stir-fry for a few seconds longer. Serve hot.

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


17

Aug

2009

Stir-Fry Shrimp and Scallops

A delightful dish for shellfish lovers.

½ pound medium size raw shrimp (31 to 40 per pound)
½ pound large scallops (1.5 inches in diameter)
1 medium size green bell pepper
2 tablespoons flour
1 teaspoon salt
1 tablespoon canola or vegetable oil (for cooking in a non-stick wok or a fry pan)

Sauce:
1 teaspoon finely grated fresh ginger root
2 tablespoons soy sauce (Kikkoman brand)
2 tablespoons rice wine or cooking sherry wine
1 teaspoon white vinegar or fresh lemon juice
1 teaspoon sugar
1 teaspoon pure sesame oil
1/8 teaspoon black pepper

Preparation:
Peel and devein the shrimp. Rinse with cold water and pat dry with paper towels. Rinse scallops with cold water and pat dry with paper towels. Cut each scallop in half.  Wash, discard stem and seeds from green pepper and cut into 1-inch squares. Peel and finely grate the fresh ginger root.

In a small bowl, mix the sauce ingredients together thoroughly and set aside. In a medium size bowl, combine the flour and salt. Mix together. Place the shrimp and scallops in the flour and salt mixture. Lightly toss and coat the shrimp and scallops with the flour and salt.

To Cook:
Heat oil in a non-stick wok or a large frying pan over medium-high heat. When the oil is hot, add the shrimp and scallops to wok. Stir-fry until both sides of the shrimp are pink and the scallops are almost cooked through, approximately 2 to 3 minutes. Add green peppers to wok. Cook and stir for about 1 minute. Add the sauce mixture to wok and mix well. Stir-fry for 30 seconds longer. Serve hot.

Makes 4 servings
Preparation time: 15 minutes
Cooking time: 5 to 6 minutes


17

Aug

2009

Pork With Garlic Sauce

Cooking with garlic is always very popular in chinese cooking. This particular garlic sauce can also be prepared with chicken.


1 pound boneless lean pork (prefer pork loin)
2 large size fresh celery stalks (about 6 oz.)
1 can sliced water chestnuts (5 oz.) drained
1 tablespoon canola or vegetable oil (for cooking in a non-stick wok or a fry pan)

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

Sauce:
4 cloves garlic
2 tablespoons soy sauce
1 tablespoon rice or cooking sherry wine
1 tablespoon white vinegar
1 teaspoon sugar
1 teaspoon pure sesame oil
1 teaspoon red hot chili oil
½ teaspoon salt

Preparation:
Slice pork against the grain into ¼ inch thin pieces and then cut into 1-½ inch long strips. In a bowl, combine the pork strips with the marinade ingredients. Mix together thoroughly and set aside.

Wash and trim the celery stalks. Cut the celery stalks crosswise into 2 inch long chunks and then lengthwise cut into thin strips.
Cut the sliced water chestnuts into thin strips. Crush, peel and finely chop the garlic. In a small bowl, mix the sauce ingredients together and set aside.

To Cook:
Heat oil in a non-stick wok or a large frying 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 celery and water chestnuts strips. Stir-fry for 1 minute and then add the sauce mixture. Stir-fry for another minute until the celery is tender yet still crunchy. Serve hot.

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


6

Aug

2009

Stir-Fry Eggs with Tomatoes

Chinese family style meals often include meats, seafood, eggs and vegetables. Stir-Fry Eggs with Tomatoes are a regular home cooked dish. When growing up in China, they were served for dinner once a week. These days, it’s a simple dish when your “scrambling” for dinner with only a few groceries on hand. Serve with steamed or boiled rice.


6 large eggs
6 Roman tomatoes (prefer the roman tomatoes, has less pulps)
2 scallions, including the green top
1 tablespoon canola or vegetable oil (for cooking in a non-stick wok or a fry pan)
2 tablespoons soy sauce (Kikkoman brand)
2 teaspoons sugar
2 teaspoons sesame oil
½ teaspoon salt

Preparation:
In a small bowl, beat the eggs lightly and set aside. Wash and slice the tomatoes lengthwise in half. Cut each half of the tomato crosswise twice into ½ inch chunks. Wash and trim the green onions, finely chop.

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 beaten eggs. Cook and stir until the eggs are almost firm for approximately 2 minutes. Add the tomatoes and stir-fry for about one minute. Add soy sauce, sugar, sesame oil and salt. Stir-fry for another minute and serve hot.

Makes 4 servings
Preparation time: 10 minutes
Cooking time: 5 minutes


30

Jul

2009

Chicken With Broccoli

What can I say…an American favorite!


1 pound boneless and skinless chicken breasts (about 2 half breasts)
½ pound fresh broccoli
1 tablespoon canola or vegetable oil (for cooking in a non-stick wok or a fry pan)
¼ cup chicken broth
½ teaspoon salt
½ teaspoon sugar

Marinade:
2 cloves garlic
2 tablespoons soy sauce (Kikkoman brand)
1 tablespoon rice wine or cooking sherry wine
1 tablespoon cornstarch
1 teaspoon sugar
1 teaspoon pure sesame oil

Preparation:
Slice the 2 half chicken breasts lengthwise in half then crosswise cut into ¼ inch thin pieces. Crush, peel and finely chop the garlic. In a bowl, combine chicken pieces with the marinade ingredients. Mix together thoroughly and set aside. Wash and cut broccoli into small florets. Peel tough outer membrane of the broccoli stems and slice into ¼ inch thin bite-size pieces.

To Cook:
Heat oil in a non-stick wok or a large frying pan over medium-high heat. When the oil is hot, add the marinated chicken into wok. Cook and stir for approximately 3 minutes until the chicken is almost cooked through. Transfer chicken to a bowl.

Add broccoli and ¼ cup of chicken broth into wok. Stir-fry until the broccoli is cooked but still crunchy for approximately 2 minutes. Add cooked chicken into wok, mix well with broccoli. Add ½ teaspoon salt and ½ teaspoon sugar to wok. Stir-fry for another minute longer. Serve hot.

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


14

Jul

2009

Beef With Peanut Sauce

Ingredients as common to an American household as chunky peanut butter can be used to create fantastic dishes with a unique Asian flavor.

1 pound beef round steaks
4 stalks romaine lettuce
¼ cup roasted salted peanuts
1 tablespoon Canola or vegetable oil (for cooking in a non-stick wok or a frying pan)

Marinade:
1 tablespoon soy sauce (Kikkoman brand)
1 tablespoon rice wine or cooking sherry
1 tablespoon cornstarch
½ teaspoon salt
½ teaspoon sugar

Sauce:
2 cloves garlic
3 tablespoons chunky peanut butter (We prefer Skippy brand)
2 tablespoons soy sauce
2 teaspoons white vinegar
1 teaspoon red hot chili oil

Preparation:
Slice beef against the grain into ¼ inch thick pieces. Cut pieces into 2 inch long strips. In a bowl, combine the beef strips with the marinade ingredients. Mix together thoroughly and set aside for at least 15 minutes. Wash the romaine lettuce and cut crosswise into ½ inch strips. Place ¼ cup of peanuts into a small plastic bag and crush them with a heavy knife. Set aside. Crush, peel and finely chop the garlic. In a small bowl combine the sauce ingredients. Mix until it resembles a thick paste. Set aside.

To Cook:
Heat oil in a non-stick wok or a large frying pan over medium-high heat. When the oil is hot, add the marinated beef strips to wok. Stir-fry for approximately 2 to 3 minutes until the beef is medium rare. Add sauce, cook and stir for another minute. Serve hot on a bed of romaine lettuce strips and sprinkle with crushed peanuts on top.

Makes 4 servings
Preparation time: 20 minutes
Cooking time: 5 minutes


8

Jun

2009

Stir-Fry Bok Choy

Bok Choy is readily available in the vegetable section of most supermarkets. It’s a member of Chinese cabbage family. Often, Bok Choy can be very large. If that is the case, just cut in half lengthwise. The other half will keep fresh in the refrigerator for at least one week.

Stir-fry Bok Choy is very tasty and my family gives this recipe the thumbs up. As an alternative however, you can also blanch or steam the Boy Choy then drizzle with Oyster Sauce and serve.


1 pound fresh Bok Choy
2 cloves garlic
1 teaspoon finely grated fresh ginger root
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 pure sesame oil
½ teaspoon salt
½ teaspoon sugar

Preparation
Trim the ends and wash each stalk well. Lengthwise cut each stalk once or twice (depends on the size of the stalk), about ½ inch wide. Crosswise cut the stalks into 2 inch chunks. Crush, peel and finely chop the garlic. Peel and finely grate ginger root

To Cook
Heat oil in a non-stick wok or a frying pan over medium-high heat. When the oil is hot, brown garlic and ginger for a few seconds. Add Bok Choy. Cook and stir for about 1 minute. Add soy sauce, sesame oil, salt and sugar. Cook and stir for another 2 to 3 minutes until the green leaves are soft and the white parts are tender but still crunchy. Serve hot or warm.

Makes 4 servings
Preparation time: 6 minutes
Cooking time: 3 to 4 minutes


2

Jun

2009

Stir-Fry Black Mussels

Fresh black pacific mussels are both sweet and tender. This dish may be served either as an appetizer or as an entire meal for two.


1 bag black pacific live mussels (2-pounds)
4 cloves garlic
1 tablespoon canola or vegetable oil (for cooking in a non-stick wok or a fry pan)
½ cup chicken broth
2 tablespoons oyster sauce*
2 tablespoons rice or cooking sherry wine
½ teaspoon salt
½ teaspoon sugar
1 tablespoon cornstarch dissolved in 2 tablespoons water

Preparation:
Discard any opened mussels, if any. Wash and scrub the mussels. Crush, peel and finely chop the garlic. In a small bowl, dissolve 1 tablespoon cornstarch with 2 tablespoons water together and set aside.

To Cook:
Heat oil in a non-stick wok over medium high-heat. When the oil is hot, brown garlic for a few seconds. Add chicken broth, oyster sauce, wine, salt and sugar. Cook and stir until the mixture is brought to a boil. Add cleaned mussels to wok. Stir-fry for approximately 3 to 4 minutes, until all the mussels’ shells are opened. Push the mussels to the sides of the wok. Stir again and add the dissolved cornstarch to the sauce in the center of wok. Stir until the sauce thickens. Thoroughly mix the sauce with the mussels and serve hot.

Makes 2 to 4 servings
Preparation time: 10 minutes
Cooking time: 6 minutes

*Oyster sauce by the bottle is sold at the Asian section of the most supermarkets. After opening, it can be stored for several months in the refrigerator.


27

May

2009

Stir-Fry Egg Beaters with Chicken

Egg beaters are a great alternative to eggs whether or not you are watching your cholesterol. Stir-Fry Egg Beaters with Chicken is a fast and simple meal the kids are guaranteed to enjoy. Best when served with boiled or steamed rice.

1 package egg beaters (12 oz. and equivalent 6 eggs)
½ pound boneless and skinless chicken breast (about half breast)
2 scallions, including the green top
2 tablespoons canola or vegetable oil (for cooking in a non-stick wok or a fry pan)
1 tablespoon soy sauce (Kikkoman brand)
1 teaspoon sesame oil
¼ teaspoon salt

Marinade:
1 tablespoon soy sauce
1 teaspoon cornstarch
½ teaspoon sugar

Preparation:
Slice the half chicken breast lengthwise in half then crosswise cut into 1/4 inch thin pieces. In a small bowl, mix the chicken pieces with the marinade ingredients and set aside. Wash and trim the green onions, finely chop.

To Cook:
Heat 1 tablespoon of oil in a non-stick wok or a large frying pan over medium-high heat. When the oil is hot, add the egg beaters. Cook and gently stir until the egg beaters are firm and broken into large chunks, approximately 2 minutes. Remove the cooked eggs from the wok and place into a bowl. Add another 1 tablespoon of oil back into the wok. When the oil is hot, brown onions for a few seconds. Add chicken pieces, cook and stir for 2 minutes until the chicken is nearly cooked through. Add cooked eggs back into the same wok. Stir and mix the chicken and egg beaters together. Add soy sauce, sesame oil and salt. Stir-fry for a few seconds longer. Serve hot.

Makes 4 servings
Preparation time: 10 minutes
Cooking time: 5 minutes


20

May

2009

Stir-Fry Bean Sprouts

Always wonder what to do with bean sprouts? They make a nice little side dish and are simple to stir-fry. Keep in mind that bean sprouts retain a lot of liquid and so careful not to over cook them.


1 pound fresh bean sprouts
2 scallions, including the green top
1 tablespoon canola or vegetable oil (for cooking in a non-stick wok or a fry pan)
1 tablespoon white vinegar
1 tablespoon rice wine or cooking sherry wine
3/4 teaspoon salt

Preparation:
Rinse the bean sprouts under cold running water. Drain excess water through a colander. Wash and trim the green onions, finely chop.

To Cook:
Heat oil in a non-stick wok over high heat. When the oil is hot, brown onions for a few seconds. Add bean sprouts to wok, cook and stir for 1 minute. Add vinegar, cooking wine and salt. Cook and stir until the bean sprouts are cooked through and still crispy, approximately 1 to 2 minutes. Drain any excess liquid and transfer the bean sprouts onto a plate. Serve hot.

Makes 4 servings
Preparation time: 5 minutes
Cooking time: 3 minutes

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