I already looked at allrecipes .com,i want to make stir fry from scratch and want it to tast like the buffet?!
Answers: Their food is so much better,i would like opinions on how to make it taste like they do it,and healthy,like brocolli and mushrooms and,no shimp,i just dont know how they get it to be that good,any recipes would be greately apriciated,thanks bye.
Stir fry the veggies with a little peanut oil and garlic to give it a good seasoned flavor.Add a sprinkle of hot pepper flakes if you like it spicy. At the very end sprinkle a tablespoon of sesame oil and stir a few times to heat to give it that special nutty flavor but don't use the sesame oil to do the actual frying-it burns at high heat and tastes terrible.
1. Ingredients2/3 cup bottled clam juice or reduced-sodium chicken broth
1 teaspoon cornstarch
1 tablespoon minced garlic, divided
3 teaspoons extra-virgin olive oil, divided
1/4 teaspoon crushed red pepper
1 pound raw shrimp (21-25 per pound), peeled and deveined (see Ingredient note)
1/4 teaspoon salt, divided
4 cups broccoli florets
2/3 cup water
2 tablespoons chopped fresh basil or parsley
1 teaspoon lemon juice
Freshly ground pepper, to taste
Lemon wedges
Nutrition InfoPer Serving
Calories: 155 kcal
Carbohydrates: 8 g
Dietary Fiber: 3 g
Fat: 4 g
Protein: 21 g
Sugars: 2 g
About: Nutrition Info
Powered by: ESHA Nutrient Database
2. Cooking Directions
Combine clam juice (or broth), cornstarch and half the garlic in a small bowl; whisk until smooth. Set aside.
Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the remaining garlic and crushed red pepper to taste; cook, stirring, until fragrant but not browned, about 30 seconds. Add shrimp and 1/8 teaspoon salt. Saute until the shrimp are pink, about 3 minutes. Transfer to a bowl.
Add the remaining 1 1/2 teaspoons oil to the pan. Add broccoli and the remaining 1/8 teaspoon salt; cook, stirring, for 1 minute. Add water, cover and cook until the broccoli is crisp-tender, about 3 minutes. Transfer to the bowl with the shrimp.
Add the reserved clam juice mixture to the pan and cook, stirring, over medium-high heat, until thickened, 3 to 4 minutes. Stir in basil (or parsley) and season with lemon juice and pepper. Add the shrimp and broccoli; heat through. Serve immediately, with lemon wedges.
Yield: 4 servings
3. Still Hungry?
Here's an example of international cooking at its fastest and best: a speedy Asian take-out favorite given an update with the Italian sparkle of basil, garlic and lemon.
Notes:
Ingredient Note
Shrimp are sold by the number needed to make one pound--for example, 21-25 count or 31-40 count--and by more generic size names, such as large or extra large. Size names don't always correspond to the actual count size. To be sure you're getting the size you want, order by the count
(or number) per pound.
INGREDIENTS:
1 lb beef flank steak
5 teaspoons dark soy sauce
1 tablespoon Chinese rice wine or dry sherry
1/2 teaspoon sugar
a few drops sesame oil
1 teaspoon cornstarch
1/2 pound fresh rice noodles
1 8-ounce can baby corn
2 garlic cloves
1 tablespoon Chinese black bean sauce
1 1/2 to 2 tablespoons oyster sauce
5 tablespoons oil for stir frying, or as needed
PREPARATION:
Cut the flank steak across the grain into thin strips about 1/4-inch thick. Add the dark soy sauce, rice vinegar, sugar, sesame oil, and cornstarch. Marinate the steak for 15 minutes.
While the steak is marinating, prepare the vegetables: rinse the baby corn in warm running water and drain.
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Smash, peel, and chop the garlic cloves.
If using refrigerated rice noodles, rinse them in warm water to loosen. Cut the noodles into 1/2 to 3/4 inch strips.
Heat the wok and add 2 tablespoons oil. When the oil is hot, add the beef. Lay flat and let brown for a minute. Stir in the black bean sauce and stir-fry the beef until it is browned and nearly cooked through. Remove from the wok.
Clean out the wok and add 2 more tablespoons oil. When the oil is hot, add the garlic and stir-fry until aromatic. Add the rice noodles and stir fry until browned.
Push the rice noodles up to the side of the wok and add 1 more tablespoon oil. When the oil is hot, add the baby corn. Stir-fry briefly, then mix with the noodles. Stir in the oyster sauce.
Add the beef back into the wok. Mix everything together and serve hot.
Glaze
2 Tbsp soy sauce (use wheat-free soy sauce if you are avoiding gluten)
2 Tbsp honey
1/4 cup of chicken or vegetable broth
Sauce
3 Tbsp soy sauce (use wheat-free soy sauce if you are avoiding gluten)
3/4 cup chicken or vegetable broth
2 Tbsp honey
1 Tbsp rice vinegar
1 teaspoon Asian chili sauce
1 Tbsp corn starch
Vegetables
4 teaspoons minced garlic
4 teaspoons minced fresh ginger
4 Tbsp vegetable oil, preferably a high smoke-point oil such as grapeseed oil, peanut oil, or canola oil
About 2 lbs of cremini or button mushrooms, quartered
2 cups of a long-cooking veggie such as sliced carrots. Other long-cooking vegetables that can be used are broccoli florets, cauliflower florets, asparagus (diagonally cut into 1 1/2 inch pieces), or green beans (trimmed, diagonally cut into 1 1/2 inch pieces)
1/2 cup chicken or vegetable broth
1 cup of a more quickly cooking vegetable such as red bell pepper (stems, seeds removed, cut into 1/2-inch dice) or snow peas (strings and ends removed)
1 1b leafy greens - bok choy or napa cabbage (separate the stems of the bok choy and the tougher core of the napa cabbage from the greens)
1 Tbsp toasted sesame seeds (optional)
1 Whisk the glaze ingredients together in a bowl and the sauce ingredients together in a different bowl. In a third bowl, mix the garlic, ginger and 1 teaspoon of vegetable oil.
2 Heat 3 Tbsp of vegetable oil in a large, stick-free skillet on medium-high heat. Add mushrooms and cook, without stirring, until browned on one side, about 2 to 3 minutes. Reduce heat to medium and use tongs to turn the mushrooms to brown the other side. When mushrooms are browned and tender, about 5 minutes, increase the heat to medium-high and add the glaze. Cook, stirring to coat the mushrooms, 1 to 2 minutes more. Transfer mushrooms to a large bowl. Wipe out skillet with a paper towel.
3 Heat a teaspoon of vegetable oil in the skillet on medium-high heat until the pan begins to smoke. Add carrots (or other longer cooking veggie) and cook, stirring occasionally, until they begin to brown, 1 to 2 minutes. Add 1/2 cup broth and cover skillet. Cook until carrots are tender, 2 to 3 minutes. Uncover and cook until liquid evaporates. Transfer carrots to bowl with mushrooms. Wipe skillet clean with paper towel.
4 Heat a teaspoon of vegetable oil in the skillet on medium high heat until it begins to smoke. Add the bell pepper and bok choy stems or napa cabbage cores and cook, stirring occasionally, until the vegetables begin to brown and soften, about 1 to 2 minutes. Add leafy greens and cook for a minute further. Push the veggies to the side of the pan and add the garlic-ginger mixture in the clearing. Cook 15 seconds, until fragrant, and then mix in with the other vegetables.
5 Add all the vegetables back into the pan (mushrooms, carrots, etc.). Add the sauce to the pan. Mix well and cook, stirring, until the sauce has thickened and all the vegetables are coated with the sauce, about 2 to 3 minutes. Transfer to a serving platter. Sprinkle with toasted sesame seeds if desired. Serve immediately. Recommended with rice.
Serves 3 to 4.
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Hawaiian Pork Stir-Fry
Recipe #54824 | 30 min | 15 min prep | SERVES 6 -8 (Change Servings)
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RECIPE BY: BoxO'Wine
Recipe from a friend who served it as part of a poolside buffet. Add a can of chinese baby corn at the end for more color and texture.
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Sweet and Sour Sauce
1/2 cup cider vinegar
1/2 cup packed brown sugar
1/2 cup ketchup
1/4 cup cornstarch
1/4 cup unsweetened pineapple juice
2 tablespoons soy sauce
Pork
2 lbs lean boneless pork, cut into 3/4 inch cubes
1 egg, beaten
1/2 cup cornstarch
6 tablespoons peanut oil
1 green bell pepper, seeded and cut into 1 inch squares
1 red bell pepper, seeded and cut into 1 inch squares
1 medium onion, cut into wedges,layers separated
1/4 lb Chinese pea pods, ends and strings removed
hot cooked rice
Directions
1PREPARE SWEET AND SOUR SAUCE- SET ASIDE.
2Dip pork cubes in beaten egg, drain briefly, and roll in cornstarch to coat lightly.
3Shake off excess.
4Place a wok over high heat.
5When wok is hot, add 2 tablespoons of the oil.
6When oil is hot, add half the pork.
7Stir fry until evenly browned about 5 to 7 mins.
8Remove pork from wok, and set aside.
9Repeat to brown remaining meat, adding more oil as needed.
10Add remaining oil (about 2 tablespoons) to wok.
11Add bell peppers and onion, stir fry until vegetables are tender crisp to bite (about 2 mins).
12Add pea pods, stir one minute.
13Stir sweet and sour sauce and add to wok.
14Stir until sauce boils and thickens.
15Return pork to wok and stir until heated through.
16Serve with hot cooked rice.
17Pass soy sauce if desire