For a meal that’s as easy to make as it is to clean up, turn to McCormick One Skillet Beef Stir Fry. Just add this Asian-inspired seasoning mix to fresh ingredients and let the skillet go to work.Recipe courtesy of McCormick
It's a well known fact that just about anything tastes great fried: Eggs. Potatoes. Even bananas (trust us). Rice. If you like pork fried rice, you'll love this easy and delicious version using SPAM.Recipe courtesy of SPAM
This is a delicious recipe that captures the very essence of spinach. Now that prewashed spinach is available in almost every supermarket, you can prepare this dish in minutes. —Helen NashThis recipe is from "Helen Nash's New Kosher Cuisine" by Helen Nash (The Overlook Press, 2012) and was originally published in the South Florida Sun Sentinel.
This easy scallop stir fry recipe is one of the best ways to use leftover vegetables. Just make sure you have about 1 cup of whatever vegetable you have on hand instead of mushrooms.Renee EnnaNot a fan of scallops? Swap them for shrimp or tofu.This recipe by Renee Enna originally appeared in the Chicago Tribune.
I serve the spicy cabbage as a side to roast chicken and as a meatless main over steaming hot jasmine rice topped with plenty of roasted peanutsThis recipe by JeanMarie Brownson originally appeared in The Chicago Tribune.
A quick and easy recipe that you can make for a busy weeknight. Tuna fillets marinaded in salty brown teriyaki sauce are cooked in a wok for a few minutes before serving with sauteed lettuce. Perfect to serve over a bed of rice.This recipe is by Linda Gassenheimer and was originally published in the Chicago Tribune.
This plant-based version of gai lan swaps out the oyster sauce and instead uses soy sauce and fresh garlic. The addition of oyster mushrooms gives the gai lan (Chinese broccoli) an earthiness that takes the dish to the next level. (c)2021 by Hsiao-Ching Chou. Excerpted from Vegetarian Chinese Soul Food by permission of Sasquatch Books.
I love this classic stir-fry noodle dish... toss in any variety of fresh vegetables and slices of leftover roast chicken or steak for a hearty one-dish meal.Click here to see The Ultimate Chinese New Year Dinner.
No, that’s not a typo below — it really is one-quarter cup of sambal oelek. Don’t worry though, the spiciness is balanced out by all the other ingredients, and all that’s left is a pleasant background heat with every bite of chicken stir fry.
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My mom’s stir-fries were a family staple growing up. They were simple for her to make, healthy, and they appealed to my sisters and I because we could add a little more flavor with extra cheese or soy sauce (even coconut milk, on occasion) to the mix. Today, her stir-fries still reign supreme, with the help of some sliced garlic and ginger. But I still revert to my favorite combination when making them at home: pan-seared bits of lamb loin chops atop a bed of brown rice and sautéed or broiled broccoli. Plus, it’s dairy-, wheat-, and corn-free.
Don’t like brown rice? You can substitute whatever you like. I’ve made brown rice with coconut oil for extra fluffiness and a creamy bite, and added coconut milk to short grain white rice for something exotic. And don't feel like you only have to use broccoli! Bell peppers, sliced carrot, zucchini, snap peas, and bean sprouts also work well. Starting with bits of chopped garlic and ginger before adding the vegetables makes for a delicious depth of flavor, while if you don’t like lamb, you can choose something else. But for the tenderest result, I swear by removing the meat from loin chops. It’s worth the labor. And if you have dogs at home, they’ll love you if you give them the bones (just supervise to ensure they don’t break pieces off).
Click here to see Luscious Lamb Recipes.