THE EVERYTHING® STIR-FRY COOKBOOK
Page 7
Add the sauce and bring to a boil. Stir-fry for 1 to 2 minutes to mix everything together. Serve hot.
Heart-Healthy Peanuts Researchers believe that including peanuts in your diet can result in long-term cardiovascular benefits. Peanuts are a rich source of monounsaturated fats, the “healthy” fat that is believed to help reduce the risk factors associated with heart disease. Peanuts are also a good source of magnesium, folic acid, copper, and vitamin E.
Serves 2 to 4
1 pound boneless, skinless chicken breast
1 tablespoon cornstarch
½ teaspoon salt
¼ teaspoon freshly ground white pepper, or to taste
1 large egg white
2 tablespoons chicken broth
2 tablespoons dark soy sauce
1 tablespoon red wine vinegar
1 teaspoon granulated sugar
½ cup unsalted peanuts
2 cups oil
2 cloves garlic, chopped
2 green onions, quartered
1 tablespoon chile paste, or to taste
Serves 2
1 whole boneless, skinless chicken breast
2 tablespoons oyster sauce Black pepper to taste
1 teaspoon cornstarch
½ pound linguini
2 tablespoons olive oil
2 cloves garlic, peeled and chopped
1 red bell pepper, seeded and cut into thin strips
3–4 ounces snow peas, trimmed
1 cup mung bean sprouts
¼ teaspoon salt, optional
2 tablespoons red wine vinegar
2 tablespoons water
1 teaspoon granulated sugar
Easy Chicken and Pasta Lunch
If you're planning to entertain and want time to spend with your guests, prepare the vegetables in the morning and refrigerate until needed.
Cut the chicken into thin strips. Place the chicken in a bowl and add the oyster sauce, black pepper, and cornstarch. Marinate the chicken for 15 minutes.
Prepare the linguine according to the package directions. Drain thoroughly.
Heat a wok or skillet on medium-high heat until it is nearly smoking. Add the olive oil. When the oil is hot, add the garlic. Stir-fry until it is aromatic, then add the chicken. Let the chicken brown briefly, then stir-fry for 3 to 4 minutes, until it turns white and is nearly cooked.
Push the chicken to the sides of the pan and add the bell pepper and snow peas in the middle. Stir-fry for 1 minute, then add the mung bean sprouts. Stir-fry for 30 seconds, stirring in salt if desired. Stir in the noodles. Stir in the red wine vinegar, water, and sugar. Stir-fry to heat everything through, and serve hot.
Speedy Sesame Chicken
Feel free to use Chinese rice vinegar, cider vinegar, or regular white vinegar in this recipe as desired.
Cut the chicken into bite-sized cubes and place in a bowl. Combine with the soy sauce, egg white, and 1 teaspoon cornstarch. Marinate the chicken in the refrigerator for 30 minutes.
In a bowl, combine cup water, vinegar, sugar, and the chile paste. In a separate bowl, dissolve 2 teaspoons cornstarch in 4 teaspoons water. Set aside.
Heat a wok or skillet over medium-high heat until it is nearly smoking. Add 1½ tablespoons oil. When the oil is hot, add the ginger. Let brown for 2 to 3 minutes, then remove from the pan. Add the chicken. Cook the chicken cubes until they turn white and are nearly cooked through. Remove the chicken from the pan and drain in a colander or on paper towels.
Heat ½ tablespoon oil in the same wok or skillet. When the oil is hot, add the garlic and green onion. Stir-fry for 10 seconds, then add the sauce. Bring to a boil. Add the cornstarch and water mixture, stirring to thicken.
When the sauce has thickened, add the chicken back into the pan. Stir-fry until it is browned and cooked through. Garnish with the toasted sesame seeds.
How Much Is Half a Tablespoon? Don't have a measuring spoon set that includes ½ tablespoon? It helps to know that 1 tablespoon is equivalent to 3 teaspoons. So when a recipe calls for ½ tablespoon, just measure out 1½ teaspoons.
Serves 3 to 4
½ pound boneless, skinless chicken breast
1 tablespoon soy sauce
1 egg white
3 teaspoons cornstarch, divided
cup plus 4 teaspoons water, divided
1 tablespoon vinegar
1 tablespoon granulated sugar
½ teaspoon chile paste
2 tablespoons vegetable or peanut oil, divided
1 thin slice ginger
2 cloves garlic, chopped
1 green onion, finely chopped
1 tablespoon toasted sesame seeds
Serves 4
1 pound boneless, skinless chicken breasts
1 egg white
1 teaspoon Asian sesame oil
½ teaspoon salt
1 tablespoon cornstarch
¼ cup chicken broth
1 tablespoon dark soy sauce
2 teaspoons brown sugar
1 teaspoon cornstarch
4 teaspoons water
2 cups vegetable or peanut oil
4 garlic cloves, crushed
1 green onion, chopped
¼ teaspoon chile paste
Asian Garlic Chicken
A bit of chile paste gives this dish extra bite. If you enjoy spicy food, you can increase the heat by adding more if desired.
Cut the chicken breasts into bite-sized cubes. Combine the egg white, sesame oil, salt, and cornstarch in a bowl. Add the chicken cubes and marinate the chicken in the refrigerator for 30 minutes.
Combine the chicken broth, dark soy sauce, and brown sugar. Set aside. In a small bowl, dissolve the cornstarch into the water and set aside.
Heat a wok or skillet over medium-high heat and add the oil. When the oil is hot, add the chicken. Stir-fry the chicken cubes until they turn white (about 30 seconds), using a spatula to separate the cubes. Remove from the wok and drain in a colander or on paper towels.
Remove all but 1 tablespoon oil from the wok or skillet. Heat the oil over medium-high heat. When the oil is hot, add the garlic, green onion, and the chile paste. Add the sauce and bring to a boil. Stir in the cornstarch and water mixture. Add the chicken. Stir-fry until the chicken is cooked through. Serve hot.
Chicken with Marsala Wine
You can experiment with different combinations of fresh mushrooms in this recipe — oyster, porcini, and fresh shiitake mushrooms all add subtle variations in flavor and texture.
Cut the chicken breasts into thin strips approximately 1½ to 2 inches long. Place the chicken strips in a bowl, and add 2 tablespoons dry Marsala wine, salt, black pepper, and cornstarch. Marinate the chicken for 20 minutes.
Combine the chicken broth and 4 tablespoons Marsala wine in a bowl. Set aside.
Heat a wok or skillet on medium-high heat until it is almost smoking. Add 2 tablespoons oil. When the oil is hot, add the chicken strips. Let them sit briefly, then stir-fry, stirring and tossing the strips for 4 to 5 minutes, until they turn white and are nearly cooked. Remove the chicken from the pan.
Heat 1½ tablespoons oil in the pan. When the oil is hot, add the ginger and garlic. Stir-fry for 10 seconds, then add the shallots. Stir-fry until they begin to soften, then add the sliced mushrooms. Stir-fry for about 2 minutes, then add the broth and wine mixture. Bring to a boil, then add the chicken back into the pan. Stir in the chopped basil. Stir-fry for 2 more minutes to blend all the ingredients and make sure the chicken is cooked through. Garnish with the fresh parsley.
Marvelous Marsala Wine Originating in Sicily, Marsala wine is fortified with ethyl alcohol, giving it an alcohol level of over 15 percent. One of Italy's best kept secrets, Marsala wine was introduced to the rest of the world in the eighteenth century by Englishman John Woodhouse, who realized that the fortification process meant that the wine would survive the voyage to England without going bad.
Serves 3 to 4
1 pound boneless, skinless chicken breasts
> 6 tablespoons dry Marsala wine, divided
½ teaspoon salt
Freshly ground black pepper to taste
2 teaspoons cornstarch
¼ cup chicken broth
3½ tablespoons olive oil, divided
2 thin slices ginger, chopped
2 cloves garlic, chopped
2 shallots, chopped
¼ pound fresh mushrooms, thinly sliced
1 tablespoon chopped fresh basil leaves
Fresh parsley, to garnish
Serves 3 to 4
1 pound boneless, skinless chicken breasts
1 large egg white
½ teaspoon salt
1 teaspoon five-spice powder
4 teaspoons cornstarch, divided
½ cup chicken broth
1½ tablespoons dark soy sauce
2 teaspoons brown sugar
½ teaspoon chile paste, or to taste
4 teaspoons water
2 cups vegetable or peanut oil
2 cloves garlic, chopped
1 zucchini, sliced into ¼-inch pieces
¼ teaspoon salt
¼ teaspoon black pepper, or to taste
Five-Spiced Chicken
Be careful to gently slide the chicken cubes into the hot oil to prevent the hot oil from splashing back up at you. Use a slotted spoon to remove the chicken pieces from the oil.
Cut the chicken into bite-sized cubes. In a bowl, stir together the egg white, salt, five-spice powder, and 3 teaspoons cornstarch. Add the chicken cubes, cover, and marinate in the refrigerator for 30 minutes.
Combine the chicken broth, dark soy sauce, brown sugar, and chile paste in a bowl. Set aside. In a separate small bowl, dissolve 1 teaspoon cornstarch into the water.
Heat 2 cups oil on medium-high heat in a wok or heavy, deep-sided skillet. When the oil is hot, add the chicken. Cook the chicken for 30 seconds or until the cubes turn white, stirring gently to separate the pieces. Remove the chicken with a slotted spoon and drain in a colander or on paper towels.
Drain all but 2 tablespoons oil from the wok or skillet. Add the garlic. Stir-fry the garlic for 10 seconds, then add the zucchini. Stir-fry the zucchini, sprinkling the salt over it, until the zucchini turns a darker green and is tender but still crisp. Remove from the pan and drain.
Add the chicken cubes back into the pan. Stir-fry for a minute, then add the sauce and bring to a boil. Add the cornstarch and water mixture to the sauce, stirring quickly to thicken.
When the sauce has thickened, add the zucchini back into the pan. Stir in the black pepper. Stir-fry for 1 to 2 more minutes to heat everything through. Serve hot.
Thai-Style Chicken with Basil
The secret ingredient in this dish is Thai holy basil, which has a peppery flavor. You'll recognize Thai basil by its distinctive purple-tinged leaves, but if it's not available, you may substitute sweet basil, which has a licorice-like flavor.
Cut the chicken into thin strips. Place the chicken strips in a bowl, and add the salt, freshly ground white pepper, and cornstarch.
Heat a wok or skillet over medium-high heat until it is nearly smoking, and add the oil. When the oil is hot, add the dried chilies. Stir-fry briefly, then add the garlic. Stir-fry for 10 seconds, then add the chicken. Let sit for a minute, then stir-fry, stirring and moving the chicken around the pan, until it turns white and is nearly cooked through. (Remove the dried chilies from the pan if desired.)
Push the chicken to the sides of the pan and add the shallots in the middle. Stir-fry briefly, until they begin to soften, then add the diced bell pepper. Stir-fry for 1 minute, then add the chicken broth. Bring to a boil, then stir in the fish sauce, dark soy sauce, and sugar. Bring to a boil.
Stir in the fresh basil. Stir-fry for 30 seconds to mix with the other ingredients. Serve hot.
Beautiful Basil Ancient Greeks called basil the “King of Herbs,” while the Romans considered it an aphrodisiac. One variety, holy basil, is considered to be a holy plant in India. Dishes featuring basil include Italian pesto sauce and a Thai beverage made with basil seeds. Interestingly, it is not used in Vasilopita, a Greek New Year's bread made to honor St. Basil.
Serves 4
1 pound boneless, skinless chicken thighs
½ teaspoon salt
½ teaspoon freshly ground white pepper, or to taste
2 teaspoons cornstarch
2 tablespoons vegetable or peanut oil
2–4 dried red chilies, or to taste
2 cloves garlic, minced
2 shallots, chopped
1 red bell pepper, diced
¼ cup chicken broth
2 tablespoons fish sauce
1 tablespoon dark soy sauce
1 tablespoon granulated sugar
1 cup Thai basil leaves, chopped
Serves 3 to 4
1 pound boneless, skinless chicken breasts
2 tablespoons oyster sauce
2 teaspoons cornstarch
3 tablespoons chicken broth
1 tablespoon soy sauce
1 tablespoon rice wine or dry sherry
3½ tablespoons vegetable or peanut oil, divided
1 teaspoon minced ginger
1 teaspoon minced garlic
2 tablespoons Chinese brown bean sauce
1 cup walnut halves
Walnut Chicken
Brown bean sauce is available at Asian markets. If you find the walnut flavor in this dish a bit too strong, try blanching the walnut halves in boiling water for a minute before stir-frying.
Chop the chicken into thin strips 1½ to 2 inches long. Place the chicken in a bowl and add the oyster sauce and cornstarch. Marinate the chicken for 20 minutes.
Combine the chicken broth, soy sauce, and rice wine or sherry in a small bowl. Set aside.
Heat a wok or skillet over medium-high heat until it is nearly smoking. Add 2 tablespoons oil. When the oil is hot, add the ginger. Stir-fry for 10 seconds, then add the chicken. Let sit briefly, then stir-fry the chicken, stirring and moving it around the pan, until it turns white and is nearly cooked through. Remove the chicken and drain in a colander or on paper towels.
Heat 1½ tablespoons oil in the wok or skillet. When the oil is hot, add the garlic and the brown bean sauce. Stir-fry for 10 seconds, then add the walnut halves. Stir-fry for a minute, mixing them in with the bean sauce. Add the chicken broth mixture and bring to a boil.
Add the chicken back into the pan. Taste and adjust seasoning, adding salt or pepper if desired. Stir-fry for 2 more minutes to mix everything together and make sure the chicken is cooked through. Serve hot.
4
Beef and Lamb Stir-Fries
Stir-Fried Beef with Snow Peas
Beef with Celery
Easy Beef Stir-Fry with Vegetables
Beef with Asparagus
Easy Beef Curry
Stir-Fried Spanish Rice
Stovetop Pepper Steak
Hot Hunan Beef
Saucy Beef Stroganoff
Easy Chinese Steak
Quick Broccoli Beef
Chili for Two
Gingered Beef
Mongolian Lamb
Beef with String Beans
Beef in Black Bean Sauce
Mexican Fajitas
Meaty Egg Foo Yung
Caribbean Meatballs
Gourmet Chili for Guests
Tomato Beef
Beef and Baby Corn
Lunch Counter Liver and Onions
Cashew Beef
Stir-Fried “Moussaka”
Mexican Breakfast Burritos
Sizzling Beef with Teriyaki Sauce
Beef and Bean Sprouts
Speedy Beef Stew
Crisped Beef with Zucchini
Sloppy Joes
Curried Beef
Stir-Fried French Peppered Steak
Stir-Fried Beef with Onion
Spicy Beef Short Ribs
Mexican Taco Salad
Hungarian Goulash
Beef w
ith Cauliflower
Beef in Stir-Fry Sauce
Roman-Style Lamb
Serves 3 to 4
¾ pound sirloin steak
1 tablespoon soy sauce
1 tablespoon cooking wine or dry white sherry
½ teaspoon Asian sesame oil
2 teaspoons cornstarch
2 tablespoons vegetable or peanut oil, divided
2 cloves garlic, chopped
¼ teaspoon salt, or to taste
8 ounces snow peas, trimmed
Stir-Fried Beef with Snow Peas
Snow peas are a wonderful addition to stir-fries, and they pair nicely with beef. They have a crunchy texture and sweet flavor that makes them perfect for stir-frying.
Cut the beef across the grain into thin slices approximately 1½-inches long. Place the beef in a bowl and add the soy sauce, cooking wine or sherry, sesame oil, and cornstarch. Marinate the beef for 15 minutes.
Heat a wok or skillet over medium-high heat until it is nearly smoking. Add 1 tablespoon oil. When the oil is hot, add the garlic. Stir-fry for 10 seconds, then add the beef. Let it sear for a minute, then begin stir-frying, stirring and tossing the meat. Remove the beef from the wok when it is no longer pink and is nearly cooked through. Drain the meat in a colander or on paper towels.
Heat 1 tablespoon oil in the wok or skillet on medium-high heat. When the oil is just starting to smoke, add the salt and the snow peas. Stir-fry the snow peas, moving them around the pan, until they turn dark green (about 2 minutes).