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
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.
This popular dish is often served at Chinese restaurants with hot pancakes or crepes. It's easier to make at home than you think — and you can even replace the pork with chicken or shrimp. Hoisin sauce is the key to this dish with its depth of color and sweet and salty taste. It can be found in the Asian section of your grocery store.
This dish is one of my favorites. An inclusive, simple, all-in-one meal that harbors the taste of this fabulous cuisine. This particular recipe is from my second cookbook, Feasting with the Ancestors (Sutton Publishing, UK).
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.
Ranking fourth among the 10 Thai dishes ordered most frequently by foreigners, phat kaphrao can have any kind of meat as its main ingredient. But people in Thailand usually choose pork or chicken. This recipe is shrimp fried with sweet basils. You can substitute another type of meat for shrimp as you like.This recipe is courtesy of Thaiways Magazine.
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).
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