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Veggie Stir-Fry

Veggie Stir-Fry

Want to try something Asian tonight? How about this veggie stir-fry? We recommend using it as a side for your Asian dishes or serving it as a light, vegetarian meal. What can you add in this veggie mix? We’ve added carrot, onion, zucchini, corn, artichokes, and many more, so the recipe can be quite versatile.

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Ingredients Needed for Veggie Stir-Fry

2 tablespoons of vegetable oil
2 garlic cloves, diced
1 large onion, or 2 small ones, large slices
1 carrot, sliced
1 celery stalk, sliced
1 bell pepper, chunks
½ small zucchini, sliced
5 ounces of mushrooms, quarterd
3 ounces of canned baby corn
3 ounces of canned artichoke
salt
pepper
1 tablespoon cornstarch
3 tablespoons of water
2 tablespoons of soy sauce
chives (for topping)
1 teaspoon white sesame seeds
1 teaspoon black sesame seeds

How to Make Veggie Stir-Fry

  1. Heat the vegetable oil in a wok.
  2. Add the garlic, onion, celery, carrot, and give it a good stir.
  3. Add the bell pepper, zucchini, mushrooms, and cook for 1-2 more minutes.
  4. Add the sweet corn, canned artichokes, and season with salt and pepper. Stir and cook until the veggies start to get brown.
  5. Add the cornstarch in a small bowl, and mix it with water and soy sauce. Pour the mixture into the wok.
  6. Stir and cook until the liquid thickens.
  7. Garnish it with chives and sesame seeds before serving.
Colorful Shrimp Stir-Fry

Colorful Shrimp Stir-Fry

Although rich in ingredients, this shrimp stir-fry is a rather light main course. Make it more interesting by adding colorful veggies into the equation. Enrich this dish’s flavor palette with soy and chili sauce, ginger, sesame seeds, onion, and garlic.

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Ingredients Needed for Colorful Shrimp Stir-Fry


For the sauce:

¼ cup chicken stock
1 tablespoon soy sauce
1 teaspoon hot chili sauce
1 tablespoon cornstarch

For the stir-fry:

2 tablespoons of vegetable oil
1 teaspoon ginger, grated
1 small red onion, sliced
1 large carrot, julienned
4 ounces of frozen green beans
1 medium-sized zucchini, julienned
salt
1 garlic clove, crushed
7 ounces of shrimp
1 teaspoon white sesame seeds
1 teaspoon black sesame seeds for garnishing

How to Make Colorful Shrimp Stir-Fry

  1. For the sauce: add the chicken stock, soy sauce, hot chili sauce, and cornstarch to a bowl and whisk them. Set aside.
  2. For the stir-fry: heat the vegetable oil in a skillet over low heat, add the ginger, onion, carrot, green beans, zucchini, salt, and garlic while stirring. Cook the veggies for 5-6 minutes on high heat. Add the shrimp, stock chili soy sauce mixture, and white sesame seeds, cook for another 4 minutes.
  3. Serve garnished with some black sesame seeds.
How to stir-fry tofu

How to Stir-Fry Tofu

Tofu isn’t the most popular of foods, but maybe it’s not tofu’s fault. Maybe you should learn how to stir-fry tofu to get the most out of this food. We will share how right now! One of the problems with tofu is that it can easily end up soggy or bland when cooked. But if

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Veggie Stir-Fry with Spaghetti

Veggie Stir-Fry With Spaghetti

A low-calorie meal, just perfect for a nice homemade dinner. This stir-fry veggie and spaghetti dish is packed with nutrients and layers upon layers of flavors and textures. Some of the main attractions for your taste buds? Ginger, barbecue sauce, soy sauce, and teriyaki.

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Ingredients Needed for Veggie Stir-Fry With Spaghetti

7 ounces of spaghetti
2 teaspoons of coconut oil
2 small carrots, thinly sliced
3 ounces of peas
3 ounces of broccoli
4 mushrooms, thinly sliced
1 tablespoon ginger, chopped
1 teaspoon barbecue sauce
1 teaspoon lemon juice
1 teaspoon soy sauce
1 teaspoon teriyaki sauce
1 ounce kale, chopped

How to Make Veggie Stir-Fry With Spaghetti

  1. Heat a saucepan over medium heat, and fill it halfway with water. Add the spaghetti and cook them according to the instructions on the package.
  2. Next, heat a skillet over medium heat, and melt 1 teaspoon of coconut oil. Add the carrots and cook them for 2 minutes.
  3. Take them out and add the peas and broccoli in the remaining fat. Cook them for 3 minutes.
  4. Take them out and melt the remaining coconut oil in the skillet. Add the mushrooms and cook them for 2 minutes. Take them out and add the ginger.
  5. Drain the spaghetti and add them to the skillet. Add the barbecue sauce, lemon juice, soy sauce, and teriyaki. Add the cooked veggies and kale.
  6. Keep everything on heat for 2 minutes, while stirring from time to time.
beef and veggie noodles

Beef, Veggie, and Noodle Stir-Fry

This is a somewhat classic stir-fry recipe, where noodles, veggies, and beef go very well together. After marinating the meat with a lot of flavors, we cooked it on its own in a skillet. Then we removed it and added the zucchini, bell peppers, and sweet corn to the same skillet. The last step brings all the flavors together, but also all the ingredients: the beef, the noodles, and the veggies.

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Ingredients Needed for Beef, Veggie, and Noodle Stir-Fry

1 pound beef tenderloin, sliced
4 teaspoons of olive oil
1 teaspoon dried coriander
½ teaspoon chili flakes
½ teaspoon onion flakes
½ teaspoon pink himalayan salt
2 garlic cloves, crushed
2 teaspoons of soy sauce
lemon zest
½ zucchini, sliced
1 red bell pepper, julienned
1 yellow bell pepper, julienned
â…“ cup sweet corn
1 spring onion, chopped
lemon juice
10 ounces of cooked noodle
1 teaspoon curry powder
2 tablespoons of fresh coriander
lemon slices, halved (for garnishing)

How to Make Beef, Veggie, and Noodle Stir-Fry

  1. Add the beef tenderloin slices, 1 teaspoon olive oil, dried coriander, chili flakes, onion flakes, Himalayan salt, garlic, 1 teaspoon soy sauce, and lemon zest to a bowl. Mix them a little and marinate the meat for 30 minutes.
  2. Add the beef and 1 teaspoon of olive oil into a saucepan, over medium heat. Stir and cook for 1-2 minutes. Place the cooked meat into a bowl.
  3. Add the last 2 teaspoons of olive oil into the same saucepan and turn the heat to low. Add the zucchini, red and yellow bell pepper, and sweet corn. Cook and stir for a minute or two, then add the spring onion and lemon juice. Cook and stir for 1 more minute.
  4. Add the cooked noodles, curry powder, the other teaspoon of soy sauce, the cooked beef, and fresh coriander. Cook and stir for 2-3 minutes.
  5. Serve garnished with lemon.

Bacon, Cabbage and Mushroom Stir-Fry

Do you feel like eating something nourishing and easy to make? Then stir-frying is the best cooking technique for you! Just throw some mushrooms and veggies in the skillet and cook them on high heat, stirring once in a while so you don’t burn them. Complete the dish with some crispy fried bacon. And you’re ready to go!

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Ingredients Needed for Bacon, Cabbage and Mushroom Stir-Fry

4 bacon
1 tablespoon vegetable oil
2 ounces of oyster mushroom, sliced
3 ounces of red cabbage, shredded
½ red bell pepper
2 spring onions
2 garlic cloves

How to Make Bacon, Cabbage and Mushroom Stir-Fry

  1. Heat a skillet and fry the bacon on both sides, until golden and crispy.
  2. Heat the vegetable oil in another skillet and add the mushrooms. Cook them until golden, about 3-5 minutes.
  3. Meanwhile, dice the red bell pepper and slice the green onions.
  4. Add the shredded red cabbage, red bell pepper, and spring onion in the pan. Stir-fry them at high heat for 5 minutes.
  5. Crush the garlic and add it to the skillet. Stir to flavor all the ingredients.
  6. When ready, serve the cabbage and mushrooms with bacon on top.

Beef and Root Vegetables Stir-Fry

We know there are countless fans of stir-fries out there, and who can blame them? You have rich tastes ad fresh ingredients, all of which come in a short amount of time. Speaking of fresh ingredients, we have added some root vegetables in this recipe, and we think they are welcomed additions!

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Ingredients Needed for Beef and Root Vegetables Stir-Fry

2 tablespoons of vegetable oil
14 ounces of beef tenderloin, thinly sliced
1 teaspoon white wine vinegar
3 ounces of celery root, thinly sliced
2 carrots, thinly sliced
1 red bell pepper, thinly sliced
½ cucumber, thinly sliced
1 spring onion, chopped
2 baby corns
0.25 ounce ginger, thinly sliced
pepper
1 teaspoon soy sauce
1 teaspoon fish sauce
2 ounces of arugula
2 ounces of baby spinach

How to Make Beef and Root Vegetables Stir-Fry

  1. Heat the vegetable oil in a skillet over medium heat.
  2. Add the beef, and pour the white wine vinegar. Cook the beef until well-browned, for 6-7 minutes.
  3. Separately, heat the remaining oil in a skillet over medium heat. Add the celery root, and cook it until it starts to caramelize. Add the carrot, and cook the root vegetables for 3 more minutes.
  4. Take out the veggies and in the remaining fat, add the red bell pepper, cucumber, and spring onion. After 1 minute of cooking, add the baby corn, ginger, and season with pepper.
  5. While on heat, add the cooked celery, carrots, and beef. Give it a good stir, and add arugula and baby spinach. Stir, leave it on heat for half a minute, then turn off the heat.

Beef, Bacon and Veggie Stir-Fry

If you feel creative and thinking to experiment with Chinese foods at home, you’ll have to buy some basic ingredients like meat, mushrooms, veggies, and, of course, Asian spices and sauces. This beef, bacon and veggie stir-fry is a good dish to start with!

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Ingredients Needed for Beef, Bacon and Veggie Stir-Fry

3 mushrooms, slices ½ iceberg lettuce 0.75 inch - ginger root, peeled, cut into small sticks 1 tablespoon vegetable oil 12 ounces of beef tenderloin, cut into strips oregano 2 tablespoons of oyster sauce ¼ cup red wine 2 spring onions s, slices 3 bacon slices, cut into small pieces ½ teaspoon butter ½ teaspoon salsa sauce 1 ounce shimeji mushroom ½ zucchini, sliced 2 tablespoons of sweet corn ⅓ cup almond flake 1 teaspoon paprika powder

How to Make Beef, Bacon and Veggie Stir-Fry

  1. Slice the mushrooms. Cut the carrot lengthwise, then slice it. Chop the iceberg lettuce.
  2. Heat the vegetable oil in a skillet and cook the ginger for just a few seconds, to flavor the oil.
  3. Add the beef tenderloin strips and start frying it. Add the oregano, 1 tablespoon of oyster sauce, and red wine.
  4. Stir and cook until the wine reduces.
  5. Add half of the spring onion slices and cook them for 1 more minute. Set the meat aside.
  6. Take another skillet and heat it on the stove, without any fat. Add the bacon and the chopped onion.
  7. Cook until the bacon becomes crispy and the onion softens.
  8. Add the butter and the salsa sauce and stir.
  9. Add the brown mushrooms, Shimeji mushrooms, zucchini, and carrots. Stir-fry them for 3-4 minutes.
  10. Add the remaining oyster sauce, sweet corn, and season with salt. Stir well.
  11. Add the cooked beef, iceberg lettuce, and the remaining spring onion. Stir-fry for 1 more minute. Set aside.
  12. Roast the almond flakes for 1 minute in another skillet.
  13. Sprinkle roasted almond flakes over the dish and serve.

Turkey Stir-Fry With Asparagus and Oranges

Are you looking for a good stir-fry recipe? This one’s got turkey breast, asparagus, chili, garlic, and soy sauce. We’ve also added some orange for a sour taste, honey to balance it, and some nice walnuts to add a bit of crunch!

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Ingredients Needed for Turkey Stir-Fry With Asparagus and Oranges

2 tablespoons of vegetable oil
10 ounces of turkey breast
salt
pepper
2 teaspoons of paprika powder
1 tablespoon butter
2 garlic cloves, sliced
½ red chili, sliced
1 tablespoon soy sauce
1 red bell pepper, thinly sliced
4 asparaguses stalks
¼ cup walnut, chopped
1 orange, sliced
1 tablespoon honey

How to Make Turkey Stir-Fry With Asparagus and Oranges

  1. Preheat the oven to 360°F/180°C.
  2. Heat 1 tablespoon of vegetable oil in a cast-iron skillet over medium heat.
  3. Add the turkey breast and season it with salt, pepper, and 1 teaspoon of paprika powder. Cook it for 5 minutes on one side.
  4. Flip it over and add the butter on top of the turkey. Keep cooking it for 5 more minutes.
  5. Move the skillet into the oven for the next 25 minutes.
  6. When the meat is ready, take it out of the oven and place it on your working surface. Slice it in 1/2 inch (1.2 cm) thick slices.
  7. Heat the remaining oil in a skillet over medium heat. Add the remaining paprika powder, and the sliced turkey. Next, add garlic, chili, and stir. Pour soy sauce, add bell pepper, asparagus, orange, and give it a good stir. Pour the honey, and cook for 1-2 more minutes.

Beef and Vegetable Stir-Fry

Asian-inspired recipes can be really handy, especially if you’re not exactly the cooking type. They’re always flavorful and generally quite easy to cook. We recommend trying this delicious stir-fry with some juicy beef and vegetables. It takes only 20 minutes to make and it’s simply amazing!

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Ingredients Needed for Beef and Vegetable Stir-Fry

1 tablespoon vegetable oil
8 ounces of beef tenderloin, sliced
salt
pepper
1 teaspoon chili flakes
¼ red bell pepper, thinly sliced
0.25 green bell pepper, thinly sliced
¼ yellow bell pepper, thinly sliced
1 carrot, sliced lengthwise
3 ounces of cabbage, shredded
4 cherry tomatoes, sliced in halves

How to Make Beef and Vegetable Stir-Fry

  1. Heat a tablespoon of vegetable oil in a skillet over medium heat. Add the beef and season it with salt, pepper, and chili flakes. Cook the beef for 10 minutes until well browned on all sides.
  2. Take out the beef and add the sliced bell peppers into the remaining fat. Add the carrot, season with salt and pepper, and give it a good stir. Add the shredded cabbage and cook it until it softens for 5 minutes.
  3. About 1 minute before turning off the heat, add the beef and cherry tomatoes. Stir and cook them all together for another minute.

Beef, Veggie and Rice Noodle Stir-Fry

If your diet is all the way gluten-free, then you’ll enjoy adding this to your meal plan. Replace classic spaghetti with rice noodles, so you don’t have a care in the world. Add some stir-fried veggies and some crunchy roasted nuts in the mix and you’re good to go!

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Ingredients Needed for Beef, Veggie and Rice Noodle Stir-Fry

5 ounces of rice noodles
½ cup peanut and almonds, crushed
2 tablespoons of vegetable oil
7 ounces of beef tenderloin, stripes
pepper
1 carrot, cut into sticks
½ red bell pepper
½ yellow bell pepper
1 spring onion, 0.8-inch/2 cm slices
½ chili pepper, slices, without seeds
2 garlic cloves, slices
1 cm ginger root, peeled, sliced
2 tablespoons of soy sauce
1 tablespoon sweet mango chili sauce
½ teaspoon rice vinegar

How to Make Beef, Veggie and Rice Noodle Stir-Fry

  1. Put the rice noodles in a large bowl. Pour boiled water over them and let them soak for 10 minutes then strain off the water.
  2. Heat a skillet and roast the almonds and peanuts. Set them aside.
  3. Heat 1 tablespoon of vegetable oil in a wok and fry the beef tenderloin stripes until they’re brown and tender. Grind some pepper on it and set it aside.
  4. Heat another pan and add 1 teaspoon of vegetable oil. Throw in the carrot sticks and cook them until they softens. Set them aside.
  5. In the same pan, heat 1 teaspoon of vegetable oil and cook the bell pepper until it softens. Set aside.
  6. In the same pan, stir-fry the spring onion and the chili peppers. Add the garlic and the ginger. Cook them together for 1 minute.
  7. Add the carrots, bell peppers and beef in the wok.
  8. Add the soy sauce, the sweet mango chili sauce and rice vinegar. Stir thoroughly.
  9. Add the rice noodles, the roasted peanuts and almonds.
  10. Mix everything and cook for 1-2 minutes. Divide into two plates and enjoy!
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