This is a twist from the Pioneer Woman sesame noodles recipe. I changed a few things to make it more to my liking - eliminating some of the oils and adding more pasta.
16 oz angel hair pasta
1/4 c soy sauce
2 T sugar
4 cloves finely minced garlic
2 T rice vinegar
1 1/2 T sesame oil
2 T canola oil
Mix all ingredients except pasta together in a bowl and whisk well. Set aside. Cook pasta according to package directions. Drain and then return to the warm pot. Whisk liquids again quickly and then pour over the top. Stir to moisten all the pasta. Eat all of it!!
This can be eaten plain or used as a base for your stir fry. Add meat or vegetables to your liking.
Showing posts with label Asian. Show all posts
Showing posts with label Asian. Show all posts
Sunday, January 27, 2019
Wednesday, April 22, 2015
Stir Fry
For a basic stir fry:
1 lb meat of choice
1 Tb corn starch
1 Tb soy sauce
Cut veggies of choice ( onion, carrots, broccoli, a frozen bag of oriental, etc)
Spices of choice ( ginger, garlic, green onion, sesame seeds, pepper-red or black, etc)
Sauce ( teriyaki, sweet and sour, bottled, orange, etc)
Stir fry meat can always be added plain, but if you want a little extra flavor add 1 Tb corn starch and 1 Tb soy sauce can make a difference.
Cut up 1 pound chicken, beef or pork into pieces as desired. Sprinkle corn starch and soy sauce over the top. Stir well. Heat a small amount of oil (1 Tb) in a frying pan or wok and you are set. Adjust corn starch and soy sauce amounts as necessary for quantity of meat.
Cook meat, remove from the pan. Add spices and brown quickly. Cook vegetables until almost ready. Return meat. Add sauce of choice. Serve over rice or sesame noodles.
1 lb meat of choice
1 Tb corn starch
1 Tb soy sauce
Cut veggies of choice ( onion, carrots, broccoli, a frozen bag of oriental, etc)
Spices of choice ( ginger, garlic, green onion, sesame seeds, pepper-red or black, etc)
Sauce ( teriyaki, sweet and sour, bottled, orange, etc)
Stir fry meat can always be added plain, but if you want a little extra flavor add 1 Tb corn starch and 1 Tb soy sauce can make a difference.
Cut up 1 pound chicken, beef or pork into pieces as desired. Sprinkle corn starch and soy sauce over the top. Stir well. Heat a small amount of oil (1 Tb) in a frying pan or wok and you are set. Adjust corn starch and soy sauce amounts as necessary for quantity of meat.
Cook meat, remove from the pan. Add spices and brown quickly. Cook vegetables until almost ready. Return meat. Add sauce of choice. Serve over rice or sesame noodles.
Friday, August 30, 2013
Beef and Green Bean Stir Fry
Beef & Green Bean Stir Fry
Recipe by Our Best Bites
Ingredients:
1 1/2 pounds flank steak
3 tablespoons cornstarch, divided
1 pound green beans
5-7 green onions (about 1 small bunch), chopped (reserve the green ends for a flavorful garnish)
1 red, orange, or yellow bell pepper, sliced
3 cloves garlic, minced
1 teaspoon minced fresh ginger
SAUCE:
1/2 cup pear juice (reserve 2 tablespoons)
1/2 cup soy sauce
1/3 cup brown sugar
1 teaspoon sriracha sauce
1 teaspoon sesame oil
Instructions:
Whisk together the sauce ingredients and set aside. Set aside 2 tablespoons of cornstarch and 2 tablespoons of pear juice as well.
Slice the steak into 1/4″ slices (or slightly thinner if you prefer). Sprinkle them lightly with 1 tablespoon of cornstarch and toss to coat the steak.
In a large skillet, heat 1-2 tablespoons oil (one with a high smoke point like grapeseed, peanut, or canola oil) over medium-high heat. Add the steak in a single layer that covers the whole pan and cook 3-5 minutes or until the steak is cooked through. Move the steak off to the side of the pan (if it’s very large) or transfer it to a plate while you cook the veggies so the meat doesn’t “boil.”
Add the green beans and cook for 2-3 minutes or until they start to become tender-crisp. Add the chopped white ends of the green onions and the bell pepper and cook 1-2 minutes more. Add the garlic and ginger and cook until fragrant. Add the steak back to the pan and cook until the steak is heated through.
Turn the heat to high and add the sauce ingredients and bring to a boil. While the sauce is heating, whisk together the reserved cornstarch and pear juice. When the sauce is boiling, add the cornstarch mixture and cook about 1 minute or until the sauce is clear and thickened. Remove from heat and serve immediately over hot rice. Makes 6 servings.
Recipe by Our Best Bites
Ingredients:
1 1/2 pounds flank steak
3 tablespoons cornstarch, divided
1 pound green beans
5-7 green onions (about 1 small bunch), chopped (reserve the green ends for a flavorful garnish)
1 red, orange, or yellow bell pepper, sliced
3 cloves garlic, minced
1 teaspoon minced fresh ginger
SAUCE:
1/2 cup pear juice (reserve 2 tablespoons)
1/2 cup soy sauce
1/3 cup brown sugar
1 teaspoon sriracha sauce
1 teaspoon sesame oil
Instructions:
Whisk together the sauce ingredients and set aside. Set aside 2 tablespoons of cornstarch and 2 tablespoons of pear juice as well.
Slice the steak into 1/4″ slices (or slightly thinner if you prefer). Sprinkle them lightly with 1 tablespoon of cornstarch and toss to coat the steak.
In a large skillet, heat 1-2 tablespoons oil (one with a high smoke point like grapeseed, peanut, or canola oil) over medium-high heat. Add the steak in a single layer that covers the whole pan and cook 3-5 minutes or until the steak is cooked through. Move the steak off to the side of the pan (if it’s very large) or transfer it to a plate while you cook the veggies so the meat doesn’t “boil.”
Add the green beans and cook for 2-3 minutes or until they start to become tender-crisp. Add the chopped white ends of the green onions and the bell pepper and cook 1-2 minutes more. Add the garlic and ginger and cook until fragrant. Add the steak back to the pan and cook until the steak is heated through.
Turn the heat to high and add the sauce ingredients and bring to a boil. While the sauce is heating, whisk together the reserved cornstarch and pear juice. When the sauce is boiling, add the cornstarch mixture and cook about 1 minute or until the sauce is clear and thickened. Remove from heat and serve immediately over hot rice. Makes 6 servings.
Tuesday, July 9, 2013
Orange Chicken
Sauce:
1/4 c sugar
1/4 c white vinegar
2 t soy sauce
1/2 c orange juice
Chicken:
3-4 boneless skinless chicken breasts, cubed
1 egg
1/2 t black pepper
1 t salt (I like kosher)
1 t oil
1/2 cornstarch
1/4 c flour
Other:
oil for frying
1 t powdered ginger or 1 T fresh grated
1 t minced garlic
2 pinches red pepper flakes
1 T sesame seeds
1/4 c chopped green onion (or some minced onion)
1/4 c orange juice
1 T cornstarch
1 T sesame oil (optional)
Mix sauce ingredients together and set aside.
Put about 1 inch of oil in a wok or heavy skillet and begin to heat until oil starts to ripple.
While oil is heating, place cubed chicken in a bowl. Stir in the egg, salt, pepper and oil. Mix cornstarch and flour together in a small bowl and dip chicken individually (or mix and pour it over the top of all the chicken and stir together like I do).
Add the chicken pieces a few at a time and fry u ntil golden. Remove with a slotted spoon and drain on paper towels. Watch oil so it does not overheat and begin to burn the chicken. When all chicken is cooked, reserve a couple tablespoons of oil from the skillet in a small bowl, then wipe out the wok or skillet after dumping the hot oil into an appropriate container or dish. Be careful - it will be hot!
Reheat skillet or wok on medium high and add the reserved oil. Add ginger, garlic, red pepper, sesame seeds and onion and stir fry a couple of minutes. Add the sauce mixture and bring to a boil. Add in the cooked chicken and combine well. Combine final 1/4 c orange juice and 1 T cornstarch together and stir until smooth. Stir into the chicken and heat until sauce thickens. Stir in sesame oil.
Serve over rice.
*I double the sauce ingredients for our family, but leave the rest as they are written here. The chicken can be used for many other recipes if desired - like salads or other stir fry sauces.
1/4 c sugar
1/4 c white vinegar
2 t soy sauce
1/2 c orange juice
Chicken:
3-4 boneless skinless chicken breasts, cubed
1 egg
1/2 t black pepper
1 t salt (I like kosher)
1 t oil
1/2 cornstarch
1/4 c flour
Other:
oil for frying
1 t powdered ginger or 1 T fresh grated
1 t minced garlic
2 pinches red pepper flakes
1 T sesame seeds
1/4 c chopped green onion (or some minced onion)
1/4 c orange juice
1 T cornstarch
1 T sesame oil (optional)
Mix sauce ingredients together and set aside.
Put about 1 inch of oil in a wok or heavy skillet and begin to heat until oil starts to ripple.
While oil is heating, place cubed chicken in a bowl. Stir in the egg, salt, pepper and oil. Mix cornstarch and flour together in a small bowl and dip chicken individually (or mix and pour it over the top of all the chicken and stir together like I do).
Add the chicken pieces a few at a time and fry u ntil golden. Remove with a slotted spoon and drain on paper towels. Watch oil so it does not overheat and begin to burn the chicken. When all chicken is cooked, reserve a couple tablespoons of oil from the skillet in a small bowl, then wipe out the wok or skillet after dumping the hot oil into an appropriate container or dish. Be careful - it will be hot!
Reheat skillet or wok on medium high and add the reserved oil. Add ginger, garlic, red pepper, sesame seeds and onion and stir fry a couple of minutes. Add the sauce mixture and bring to a boil. Add in the cooked chicken and combine well. Combine final 1/4 c orange juice and 1 T cornstarch together and stir until smooth. Stir into the chicken and heat until sauce thickens. Stir in sesame oil.
Serve over rice.
*I double the sauce ingredients for our family, but leave the rest as they are written here. The chicken can be used for many other recipes if desired - like salads or other stir fry sauces.
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