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Warm Brussels Sprout Salad

Sometimes, especially when autumn comes around, all you need is a warm salad. Make it simple: stir-fry some boiled Brussels sprouts with garlic and lemon zest! Then, get in bed and enjoy this simple yet flavorful dish! Still cold? Guess not!

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Ingredients Needed for Warm Brussels Sprout Salad

7 ounces of brussels sprout
2 tablespoons of vegetable oil
salt
pepper
2 garlic cloves
½ teaspoon lemon zest

How to Make Warm Brussels Sprout Salad

  1. Wash the Brussels sprouts and remove the outer layer of the leaves. Cut off the brown stubs and slice them in half.
  2. Fill a large pot with water, put it on high heat, and bring it to a boil.
  3. Add the Brussels sprouts in the boiling water.
  4. Boil them for 10-15 minutes, until they’re tender. That means you should be able to stick a fork in them. Remove the Brussels sprouts from the hot water.
  5. Heat the vegetable oil in a skillet over medium-high heat.
  6. Add the boiled Brussel sprouts and sprinkle salt and pepper over them. Toss well.
  7. Slice the garlic and add it to the skillet. Add the lemon zest.
  8. Gently stir the Brussels sprouts to mix them with the other ingredients. Cook the Brussels sprouts for 3-5 minutes, or until they begin to look golden-brown. Done!

Beef and Veggie Stuffed Bread Bowl

You hate dirty dishes, right? That’s the perfect excuse for using a loaf of bread as a bowl when cooking! For the stuffing, make a stir-fry with beef tenderloin, mushrooms, zucchini, celery and red bell pepper, add the mixture to your bread bowl, top everything with lots of low-moisture mozzarella and oven-bake it. It’s a quick, easy and delicious dish!

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Ingredients Needed for Beef and Veggie Stuffed Bread Bowl

1 bread
2 tablespoons of vegetable oil
10 ounces of beef tenderloin, cubes
salt
½ teaspoon turmeric
2 egg yolks, fresh
4 mushrooms, slices
¼ zucchini, cubed
1 tablespoon olive oil
1 celery, slices
½ red bell pepper, chopped
pepper
dill, chopped
⅔ cup shredded mozzarella
1 egg
1 tablespoon milk

How to Make Beef and Veggie Stuffed Bread Bowl

  1. Preheat the oven to 380 degrees F/190 degrees C.
  2. Cut the top of the bread and remove it.
  3. Remove the bread crumb from the bottom part to make a bread bowl.
  4. Heat the vegetable oil in a skillet and start frying the beef tenderloin.
  5. Add salt and turmeric and fry until the meat is well done.
  6. Put the bread crumbs in a bowl and add the egg yolks. Mix using your hands and combine the yolks with bread.
  7. Heat about 1 tablespoon of vegetable oil in another skillet, on medium-high heat.
  8. Add the bread and yolks mixture. Start frying it.
  9. Add the mushrooms, olive oil, celery, red bell pepper, salt, and pepper, then add the dill.
  10. Stir and cook them all together.
  11. Add the cooked beef tenderloin.
  12. Transfer the mixture into the bread bowl and top it with shredded mozzarella.
  13. Lay a baking tray with parchment paper.
  14. Place the stuffed bread on it.
  15. Also, place on it the top of the bread, sliced previously.
  16. Make some egg wash by whisking the egg with milk. Coat the top of the bread with egg wash, then sprinkle some coarse salt on it.
  17. Bake for 15 minutes.

Asian-Style Chicken and Rice

If you long for an Asian meal, just stir-fry some chicken and vegetables with rice vinegar, sesame oil, fish sauce, and soy sauce. Add the mixture on a bed of rice and top everything with a fried egg.

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Ingredients Needed for Asian-Style Chicken and Rice

1 red onion, julienne sliced
1 red bell pepper, slices
2 ounces of green beans
5 ounces of chicken breast, cooked and sliced
3 tablespoons of vegetable oil
1 tea spoon starch
1 teaspoon rice vinegar
½ teaspoon sesame oil
1 tablespoon fish sauce
½ teaspoon brown sugar
1 ½ tablespoons of soy sauce
1 spring onion, slices
2.5 ounces of cooked rice
1 teaspoon almond flake

How to Make Asian-Style Chicken and Rice

  1. Heat 2 tablespoons of vegetable oil in a skillet and braise the red onion.
  2. Add the red bell pepper, green beans, and chicken slices. Cook them together.
  3. Mix the starch with rice vinegar, sesame oil, fish sauce, and brown sugar in a bowl. Add the soy sauce, stir with a fork, then add this mixture to the skillet.
  4. When the veggies are soft, add the spring onion, mix, then set aside.
  5. Heat the remaining vegetable oil in another skillet and fry the egg. Season it by taste.
  6. Serve the veggie and chicken mixture with cooked rice and an egg on top.

Roasted Carp Steak With Carrots and Peas

Got no idea on how to cook some carp beside pan-frying it? Try a healthier approach – cook the fish in the oven next to some cherry tomatoes, garlic and lemon. To complete the healthy picture, stir-fry some carrots and peas with lots of spices!

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Ingredients Needed for Roasted Carp Steak With Carrots and Peas

2 steaks s, around 10 ounces each
1 tablespoon olive oil
salt
pepper
7 cherry tomatoes, sliced
3 garlic cloves, sliced
1 lemon, quartered
0.5 ounce butter
1 teaspoon paprika powder
2 carrots, sliced
1 cup peas, frozen
1 teaspoon oregano
1 teaspoon thyme
2 rosemary sprigs
½ cup white wine

How to Make Roasted Carp Steak With Carrots and Peas

  1. Preheat the oven to 350°F/175°C.
  2. Place the carp steaks in a baking tray.
  3. Drizzle them with olive oil, and season with salt and pepper. Add the cherry tomatoes, lemon, and 2-3 garlic cloves.
  4. Slide the tray into the oven for the next 25 minutes.
  5. In the meantime, you can take care of your veggies. Melt the butter in a skillet over medium heat. Add the paprika powder, carrots, peas, and garlic. Add oregano, thyme, and rosemary.
  6. Pour the white wine, and bring everything to a boil. Reduce the heat, and let the veggies simmer for the next 8-10 minutes.
  7. Take the fish out of the oven and serve it with the veggies.

Spicy Shrimp Noodles

If you have some shrimp at home, a spicy noodle stir-fry is surely an idea to follow for dinner. Add lots of garlic, ginger, veggies, and cook everything together in a wok to help release and combine those wonderful flavors.

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Ingredients Needed for Spicy Shrimp Noodles

2 tablespoons of vegetable oil
3 garlic cloves
1 teaspoon shredded ginger
¼ yellow bell pepper, chopped
¼ red bell pepper, chopped
5 mushrooms
8 shrimp
3 chilis es
2.5 ounces of noodle
1 teaspoon chili pepper sauce
1 lettuce leaf, sliced
1 teaspoon chili flakes

How to Make Spicy Shrimp Noodles

  1. Heat a saucepan over medium heat, add water in it and bring it to a boil.
  2. Add the noodles, a pinch of salt, and cook them according to the instructions on the package. Drain the noodles once they’re done and leave them aside for a few minutes.
  3. Heat the vegetable oil in a skillet over medium heat.
  4. Add the garlic, ginger, bell peppers, and mushrooms. Cook them for 3-4 minutes.
  5. Add the shrimp, chilies, and cook for 2 more minutes, while stirring.
  6. Add the chili pepper sauce, lettuce, and turn off the heat after 1 minute.
  7. Serve it with chili flakes on top!
Asian-Style Beef with Mushrooms and Veggies

Asian-Style Beef With Mushrooms and Veggies

How about the next time you crave some Chinese you don’t pick up the phone, but you pick up the wok and do it yourself? Make some Asian-style beef with mushrooms and veggies for two, so that you and your significant other can have a homey and special dinner in one? After stir-frying, all you’ll need are some chopsticks and a big appetite.

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Ingredients Needed for Asian-Style Beef With Mushrooms and Veggies

1 pound beef tenderloin
2 tablespoons of vegetable oil
2 ounces of butter
1 tablespoon brown sugar
6 mushrooms
6 cauliflower florets
¼ teaspoon dried oregano
½ teaspoon sweet paprika powder
6 baby corns, canned
¼ cup soy sauce
¼ leek
fresh coriander
chives, for garnish
salt

How to Make Asian-Style Beef With Mushrooms and Veggies

  1. Cut the beef tenderloin in very thin slices.
  2. Heat the vegetable oil in a wok.
  3. Add the beef slices and start to cook them, stirring often, for about 4-5 minutes, until well browned.
  4. Season with pepper and add the butter, then let it melt.
  5. Sprinkle the brown sugar.
  6. Add the mushrooms and cauliflower florets, dried oregano and sweet paprika powder. Mix and cook them together.
  7. Add the dried tomatoes and canned baby corn, then stir and continue to cook everything together.
  8. Add the soy sauce.
  9. Slice the leek and add it to the wok.
  10. Add the fresh coriander leaves.
  11. Cook until the veggies are soft and the meat is tender.
  12. Before serving, sprinkle chopped chives on top.
  13. Serve as it is, or with a rice side!

T-Bone Steak With Asparagus and Pomegranate Seeds

For every meat lover out there any good meal has to have some meat to it. But a great meal is a step beyond and requires an equally great cut of meat. Fry a T-bone steak without any fuss and then use the same pan to stir-fry asparagus and other veggies. For a sweet touch, sprinkle some pomegranate seeds over the pan. The white sauce ties it all together beautifully, so don’t skip this step.

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Ingredients Needed for T-Bone Steak With Asparagus and Pomegranate Seeds

2 tablespoons of vegetable oil
1 t-bone
2 teaspoons of butter
4 asparaguses sticks
1.5 inches of - celery, sliced
5 cherry tomatoes, halves
1 tablespoon pomegranate seed
2 tablespoons of heavy cream

How to Make T-Bone Steak With Asparagus and Pomegranate Seeds

  1. Heat the vegetable oil in a skillet.
  2. Lay the T-bone in the skillet and season it with salt and pepper.
  3. Fry the T-bone for about 5 minutes for the first side, then turn it over.
  4. Put the butter on the T-bone and continue to fry for about 4-5 minutes.
  5. Throw in the asparagus, celery, cherry tomatoes, and pomegranate seeds into the skillet and cook them together for 1-2 more minutes.
  6. Remove the T-bone and the vegetables from the skillet and set them aside.
  7. Add 1 more teaspoon of butter in the remaining fat and melt it.
  8. Add the heavy cream and simmer, whisking continuously, until you make a thick sauce.
  9. Serve the T-bone steak with vegetables and white sauce.

Stir-Fried Pork With Dried Mushrooms and Veggies

Want to put your delicious cut of pork neck to good use? Here’s one way to do it. Try this Asian-inspired stir-fry with mushrooms (both dried and champignons), zucchini, carrot, and chili. To make it even more authentic, you can add some cornstarch that thickens the dish, and also brings a glossy, shiny look to it!

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Ingredients Needed for Stir-Fried Pork With Dried Mushrooms and Veggies

12 ounces of pork neck 0.5 ounce dried mushroom salt pepper 1 tablespoon soy sauce 2 garlic cloves, sliced 10 champignons mushrooms, sliced 1 chili, sliced ½ zucchini, sliced ½ lime 1 tablespoon cornstarch 1 tablespoon soy sauce

How to Make Stir-Fried Pork With Dried Mushrooms and Veggies

  1. Slice the pork neck into 1 inch (2.5 cm) thick chunks.
  2. Add the dried mushrooms in a small bowl and cover them with warm water. Let them soak for 25-30 minutes.
  3. Heat the oil in a skillet over medium heat. Add the pork chunks and season them with salt and pepper. After 2-3 minutes, add the soy sauce and garlic and stir.
  4. Add the champignon mushrooms, chili, zucchini, carrot, and cook them for 3 minutes. After that, add the dried mushrooms and lime juice.
  5. Mix the cornstarch with 1/2 cup of water in a small bowl. Stir, and cook everything for 3 more minutes.
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