Tag Archives: Fry

Brussels Sprouts and Garlic Stir Fry Recipe

Today I have a super easy and delicious side dish for you, brussels sprouts and garlic stir fry. Brussels sprouts look like miniature cabbage, and the taste is very similar to cabbage as well. They grow in a stalk, and sometime if I visit farmers market, I can find some sellers selling them in stalks! But sadly most of the time, they are sold in a bag and no stalk, but I still find them very cute 🙂

Brussels Sprouts and Garlic Stir Fry

I have tried many brussels sprouts recipes, but I think a simple stir fry like this is easy and very delicious. You can use olive oil or butter for this, so it totally depends on you. Obviously if you are vegan, you will stick to olive oil, but for others, experiment and see which one you like best. I love the garlicky smell, but I find that if I use minced garlic, the burnt garlic smell overpowers the brussels sprouts, so I like it better if I just use whole garlics and slightly bruised them.

Brussels Sprouts and Garlic Stir Fry

Brussels Sprouts and Garlic Stir Fry

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Enoki and Shirataki Stir Fry Recipe

This easy enoki shirataki stir fry is a very good Japanese vegetarian dish for those who need some quick filling meal. Shirataki is noodles made from konjac, and this thing is the perfect diet food since the calorie is negligible. You can treat this as a main noodle dish if you want, though I usually treat it more like a side dish.

Enoki and Shirataki Stir Fry Ingredients

The Main Ingredients: Enoki and Shirataki

Enoki comes in a vacuum pack of 7 oz. (200 gram). I love this mushroom and my house usually have plenty of them stocked in the fridge. You need to trim the root off, so just chop off and discard about one inch of the root. Then, for this dish, I chop the enoki bunch into two halves lengthwise. Shirataki as I said is konjac noodles. They are usually sold side by side with the solid block konnyaku, and like konnyaku, come in either white or brown color. You can choose either one as the color is more a matter of preference.

Enoki and Shirataki Stir Fry

Enoki and Shirataki Stir Fry

Cooking Enoki and Shirataki Stir Fry

Once all the prep work is done, this dish comes together in under 10 minutes. Start by cooking the shirataki until slightly dry, then add enoki and oil, and mix well. Then, just add the rest of the ingredients and bring to a boil. Once the sauce is slightly reduced, the dish is done. Transfer into a serving plate and garnish with some thinly sliced scallions.

Enoki and Shirataki Stir Fry

Enoki and Shirataki Stir Fry

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Orange Hoisin Chicken Stir Fry Recipe

Last week I received a question from my reader if there is a way to bake the chicken strips for many of my fried chicken recipes. It got me to thinking, and after experimenting a bit, I think the recipe that I come up with should work. And since I don’t want to repost one of my old fried chicken recipes with the only change being the “fried chicken” turned into “baked fried chicken”, I am going to share this recipe for orange hoisin chicken stir fry instead.

Orange Hoisin Chicken Stir Fry

Fried chicken strips, oven-baked version

As I said, the main trick for this chicken recipe is to creat fried chicken strips with an oven. I have to say that the baking version is super simple, not to mention, perfect when you don’t want to do any deep frying. That said, the oven-baked fried chicken strips look decidedly less golden brown compared to the deep frying version. They are still fully cooked though, so have no worry. The good thing is that since we are going to coat the chicken strips with lovely orange hoisin sauce, your chicken will still look invitingly delicious.

For oven-baked fried chicken strips, please do the following:

  1. Mix together chicken strips with salt, pepper, garlic, lime juice, and tapioca starch. Set aside to rest for 15 minutes.
  2. Preheat oven to 200 Celsius (or 400 Fahrenheit), and line a baking sheet with parchment paper.
  3. Just prior to baking, lightly dust the marinated chicken strips with all-purpose flour, then arrange on the prepared baking sheet.
  4. Bake in the preheated oven for 10 minutes, flip with a spatula and continue baking for another 10 minutes.
  5. Remove from the oven and set aside.

You now have a batch of fried chicken strips. We will dress these with the yummy and equally easy to prepare orange hoisin sauce.

Orange Hoisin Chicken Stir Fry

Orange Hoisin Chicken Stir Fry

How to make Chinese orange hoisin sauce

This crowd favorite orange hoisin sauce is actually a very easy sauce to make at home. You will need:

  • butter
  • onion
  • garlic
  • hoisin sauce
  • Worcestershire sauce
  • orange juice, and orange zest
  • chicken stock
  • salt, pepper, and sugar
  • toasted sesame seeds

And here is how we cook our orange hoisin sauce:

  1. Melt butter over medium-high heat, sauté onion and garlic until onion is translucent.
  2. Add hoisin sauce, Worcestershire sauce, orange juice, and chicken stock. Bring to a boil
  3. Season with orange zest, salt, pepper, and sugar. Adjust the amount to suit your taste. Cook until the sauce is reduced and thick.
  4. Add the oven-baked fried chicken strips and toasted sesame seeds. Gently toss to coat.

This yummy orange hoisin sauce is great not only with chicken, but you can also use this same sauce with fried fish fillets or fried tofu cubes. Super versatile, no? 🙂

Other easy fried chicken strips recipes for you to try

If you love easy fried chicken dishes like this, you may want to try these recipes too:

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Yu Choi Oyster Sauce Stir Fry Recipe

Yu choi is probably the most common Chinese greens served in any Chinese restaurant the world over, and this recipe for yu choi oyster sauce stir fry is truly a classic. Simply master the sauce recipe, and the world of wonderful Chinese greens stir fry will be yours.

Yu Choi Oyster Sauce Stir Fry

A trip down memory lane

Many years ago, me and my then boyfriend (now husband) took a trip to New York City. Armed with a Lonely Planet (Yelp wasn’t even a thing yet!), we hunted down this one tiny Chinese restaurant in New York Chinatown. It was almost closing time and we hunkered down and ordered a plate of their Chinese greens and another dish. Two minutes later, out come this one plate of yu choi stir fry, and we inhaled the whole thing before the other dish was out! We declared that the best Chinese greens ever. Looking back, hunting down a restaurant in NY Chinatown when every store was close to closing time was definitely not the safest thing to do, but boy, that one plate is truly worth the risk. We still remember that one dish after all these years!

Yu Choi Oyster Sauce Stir Fry

Yu Choi Oyster Sauce Stir Fry

Not exactly stir fry

You know the biggest secret of preparing Chinese greens stir fry? You don’t even need to stir fry! The best and most reliable method is actually by blanching your greens. Each greens needs slightly different blanching time. Over time you will learn and memorize which one needs a shorter time, and which one needs a longer time. The best analogy is like when you prepare a pot of pasta. Your angel hair will take a much shorter boiling time compared to your fettucinne. And just like pasta, stop blanching your greens when they are al dente.

Yu Choi Oyster Sauce Stir Fry

Yu Choi Oyster Sauce Stir Fry

Other greens to try

If you love this recipe, definitely play around with other greens, such as bok choy, broccoli, or broccolini. You can even add some protein to your greens, try adding some fried tofu or thinly sliced chicken breast.

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Tahu Tumis Kemangi – Tofu & Basil Stir Fry Recipe

Whenever I buy tofu, I love turning a couple of blocks at once into fried tofu cubes. They are so handy to quickly whip up a batch of satisfying meal, such as this tahu tumis kemangi – tofu & basil stir fry. I also like to add them to my salad 🙂

Tahu Tumis Kemangi – Tofu & Basil Stir Fry

Thai basil

You can generally find Thai basil (Indonesian: daun kemangi) in most Asian groceries. You may think that Italian basil is a good substitute, but it actually is not. Asian dishes never use Italian basil. If you must substitute, it is preferable to use the same amount of cilantro. Yes, the dish will taste different, but I think cilantro matches better with the rest of the ingredients compared to Italian basil.

Tahu Tumis Kemangi - Tofu & Basil Stir Fry

Tahu Tumis Kemangi – Tofu & Basil Stir Fry

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Bok Choy Stir Fry with Oyster Sauce and Garlic Oil Recipe

Bok Choy Stir Fry with Oyster Sauce and Garlic Oil

Walk into any Chinese restaurant in the world and it is almost guaranteed the menu will include a simple vegetables stir fry dish with oyster sauce (and garlic oil).

This iconic dish looks and sounds very simple, and should be very easy to recreate at home, but can be deceptively tricky to replicate. This is the recipe that makes me finally able to reliably recreate this in my own kitchen. ♥

Baby bok choy, and other Chinese greens

Although this particular recipe calls for baby bok choy, you can use other vegetables too. Some of my favorite include yu choi, gai lan, chai sim, napa cabbage, and broccolini.

You can even use vegetables that rarely appear in a Chinese menu, such as broccoli, green beans, iceberg lettuce, asparagus, celery, and even mushrooms.

Bok Choy Stir Fry with Oyster Sauce and Garlic Oil

Bok Choy Stir Fry with Oyster Sauce and Garlic Oil

The trick lies in blanching

As weird as it sounds, the key to this bok choy stir fry dish is not in stir frying, but in blanching. And by blanching, I mean learn how to boil your vegetables properly.

The most straightforward method would be to bring a pot of water to a boil and salt it. Add vegetables and cook until either crisp-tender or tender (your preference, I prefer mine to be crispy still). Drain.

You can do two things after draining. Either just plate them and drizzle with sauce straightaway. Or, you can shock the vegetables by dropping them in ice or cold water, drain again, then drizzle with the sauce.

Bok Choy Stir Fry with Oyster Sauce and Garlic Oil

Bok Choy Stir Fry with Oyster Sauce and Garlic Oil

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Har Lok Cantonese Dry Fry Prawns Recipe

Both sets of my grandparents are Cantonese, so I grow up eating plenty of Chinese Cantonese dishes. For special occasions, we always have at least one seafood dish, and one of the most requested dish is this Cantonese dry fry prawns, a.k.a. Har Lok (干煎虾碌). This is such a quick and easy prawns dish to prepare, and the sweet and sour sauce is always a hit.

Ingredients to prepare har lok (Cantonese dry fry prawns).

Sweet and sour sauce for har lok (Cantonese dry fry prawns)

The sweet and sour sauce is very simple and using staple pantry sauces. You will need:

Har lok (Cantonese dry fry prawns).

Har lok (Cantonese dry fry prawns).

Choosing the correct prawns size to use

Depending on the occasions, you can use either jumbo size prawns, or medium size prawns for this dish:

  • For really special occasions, like Chinese New Year, it is best to use the biggest size prawns you can get. My Mom always get jumbo size prawns for Chinese New Year, which is about 15-25 prawns per kilogram.
  • For everyday occasions, it is okay to use medium size prawns (which is what I use in the photos), and it should be about 40-50 prawns per kilogram.
Har lok (Cantonese dry fry prawns).

Har lok (Cantonese dry fry prawns).

How to cook prawns so they stay crunchy

The biggest sin one can commit when preparing prawns/shrimps is overcooking. Anytime you cook prawns/shrimps, it is always best to undercook rather than overcook. Perfectly cooked prawns/shrimps will have crunchy texture, while overcooked ones will have chewy leathery texture, which is a big no no.

To prepare the perfect har lok, here are my tips:

  • When you fry the prawns in oil, be extra sure that the moment you see them turn orange, you should immediately remove from heat and transfer them to a plate.
  • When you return the fried shrimps to the pan to mix with the sauce, be sure to do this quickly. You should only need at most 30 seconds to toss the shrimps with the sauce. If for any reason you need more time than this, it is better to turn off the heat once the sauce boils, remove the pan/wok from heat source, then add the fried shrimps and toss.

I hope my recipe will lead you to perfectly crispy and crunchy prawns with delicious sweet and sour sauce.

Har lok (Cantonese dry fry prawns).

Har lok (Cantonese dry fry prawns).

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Green Beans and Ground Beef Stir Fry Recipe

Ingredients to prepare green beans and ground beef stir-fry: green beans, ground beef, onion, garlic, red chilies, Shaoxing wine, soy sauce, oyster sauce, kecap manis (Indonesian sweet soy sauce), ketchup, sugar, ground pepper, tapioca starch, and water.

Green beans and ground beef stir-fry is one of my family’s favorite dishes to enjoy green beans. This dish is really easy to prepare once you finish gathering and preparing all the ingredients. Once you start cooking, it will come together in under 15 minutes.

This dish is very forgiving with the ingredients. You can use either fresh green beans or frozen green beans, and you will end up with the same lovely dish.

You can also substitute the ground beef with ground pork, ground chicken, or ground turkey to suit your family’s preference. And if you are planning to go with a meatless dish, you can even use crumbled firm or extra-firm tofu to substitute for ground meat.

Cooking green beans and ground beef stir-fry in a wok.

Cooking green beans and ground beef stir-fry in a wok.

What are the ingredients for this green beans stir-fry dish?

The main two ingredients will be green beans and ground beef.

For the aromatics, we will need garlic, onion, and red chilies. I use regular yellow onion, but feel free to sub with red onion or even shallots. For red chilies, instead of Fresno chilies, you can use cayenne or bird-eyes for a spicier dish, or bell pepper for a super mild version.

For the sauce, we will use Shaoxing wine, soy sauce, oyster sauce, kecap manis (Indonesian sweet soy sauce), tomato ketchup, sugar, and ground pepper.

Shaoxing wine is a Chinese cooking wine. The most suggested substitution is dry sherry, but if you stock other Asian cooking wine, such as Japanese sake, or Chinese white rice wine (mi jiu), those would actually work better.

Kecap manis is Indonesian sweet soy sauce. I find that the best substitute would be an equal mixture of soy sauce and coconut palm sugar. So 1 tbsp kecap manis = 1/2 tablespoon soy sauce + 1/2 tablespoon coconut palm sugar.

Since this is a Chinese dish, I prefer using Chinese light soy sauce. My favorite light soy sauce is Pearl River Bridge or Kimlan. Feel free to use any soy sauce, though I highly suggest choosing a reduced-sodium option if possible.

And finally, we will need a tapioca starch slurry, which is a mixture of tapioca starch and water. We will use this to thicken the sauce at the end of our cooking time. You can also use cornstarch if you wish.

My recipe for green beans and ground beef stir-fry is enough to feed a family of four as a main dish.

My recipe for green beans and ground beef stir-fry is enough to feed a family of four as a main dish.

How to cook green beans and ground beef stir-fry

First, heat oil in a wok over medium-high and sauté garlic and onion until the onion starts to wilt. Then add red chilies and stir for 30 seconds.

Next, add ground beef and stir until the meat is no longer pink.

Then, add all the sauce ingredients (Shaoxing wine, soy sauce, oyster sauce, kecap manis, tomato ketchup, sugar, and ground pepper), and mix well.

Next, add green beans and mix. Cover the wok with a lid, and cook until the green beans are al-dente. About 5 minutes if using fresh green beans, and about 8 minutes if using frozen green beans.

Finally, thicken the sauce by adding tapioca starch slurry and stir until the sauce is thick.

Turn off the heat and transfer to a serving plate to serve with some steamed white rice.

This green beans and ground beef stir-fry has a super delicious meat sauce and the green beans are cooked just until al dente for a satisfying bite into the vegetables.

This green beans and ground beef stir-fry has a super delicious meat sauce and the green beans are cooked just until al dente for a satisfying bite into the vegetables.

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Spicy Korean Gochujang Pork Stir Fry Recipe

Ingredients for spicy Korean gochujang pork stir-fry: pork, onion, apple, ginger, garlic, scallions, soy sauce, brown sugar, gochujang, toasted sesame oil, and toasted sesame seeds.

Learning a new cuisine is fun but can be challenging. That’s why it is important to start with an easy recipe that will keep you motivated to keep on learning.

This spicy Korean gochujang pork stir-fry is a good starting recipe for anyone new to Korean cooking. Aside from gochujang, the rest of the ingredients should be very familiar if you regularly cook Asian dishes at home.

(1) Sauté garlic and onion. (2) Add pork and its marinating sauce. (3) Toss in scallions and sesame seeds.

(1) Sauté garlic and onion. (2) Add pork and its marinating sauce. (3) Toss in scallions and sesame seeds.

Ingredients for spicy Korean gochujang pork stir-fry

We will need thinly sliced pork, onion, apple, garlic, ginger, scallions, soy sauce, brown sugar, gochujang, toasted sesame oil, and toasted sesame seeds.

Apple

Use any variety of apple with a sweet taste, such as Fuji apples. You can also use Asian pears to replace apples.

Gochujang

Gochujang is a staple seasoning in Korean cuisine. Commonly translated as Korean chili paste, this spicy condiment is made from red chilies, glutinous rice, fermented soybeans, and salt.

You can find gochujang in any Asian market, and lately, I have even spotted gochujang in mainstream grocery stores. The chili paste usually comes in a plastic tub or a glass jar. If you often prepare Korean dishes at home, you can easily finish a 500-gram tub/jar within two months.

Spicy Korean gochujang pork stir-fry, garnished with thinly sliced scallions and toasted sesame seeds.

Spicy Korean gochujang pork stir-fry, garnished with thinly sliced scallions and toasted sesame seeds.

Step-by-step cooking guide

1. Prepare marinade

Use a food processor/blender to puree onion, apple, ginger, and garlic. Transfer to a mixing bowl and combine with soy sauce, brown sugar, gochujang, and toasted sesame oil.

2. Marinade pork

Add pork to the bowl of marinade. Mix well and set aside for 30 minutes.

3. Stir fry pork

Heat oil in a wok over medium-high heat. Sauté garlic and onion until onion is translucent, about 2 minutes.

Add pork along with all the marinating sauce. Stir and cook for 5 minutes or until the sauce is thick and the pork is cook. Turn off the heat and garnish with scallions and sesame seeds.

4. Serving

Serve the pork stir-fry immediately with steamed white rice.

Serve spicy Korean gochujang pork stir-fry hot with steamed white rice.

Serve spicy Korean gochujang pork stir-fry hot with steamed white rice.

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Egg and Tomato Stir Fry Recipe

Egg and Tomato Stir Fry

A month ago or so, my parents took us to a traditional Chinese restaurant in Northern Jakarta. The owner had lived in China for more than 30 years and decided to return to Indonesia to start a restaurant business. The food is old school Chinese through and through, so if you want authentic Chinese food, this is probably one of the best places to get it.

Among the dishes that we ordered are an egg and tomato stir-fry. It was so simple but so tasty, and it is a dish that is easy to reproduce at home. And I promise you will be able to cook this dish in under 15 minutes with this recipe! 🙂

Ingredients for egg and tomato stir-fry: eggs, tomatoes, scallions, Shaoxing wine, sesame oil, salt, sugar, and pepper.

Ingredients for egg and tomato stir-fry: eggs, tomatoes, scallions, Shaoxing wine, sesame oil, salt, sugar, and pepper.

Ingredients for tomato and egg stir-fry

You don’t need a lot of ingredients to prepare this simple dish. Here is the list of ingredients to prepare this recipe:

  • eggs
  • tomatoes
  • scallions
  • Shaoxing wine
  • sesame oil
  • sugar
  • salt
  • white pepper

The one ingredient that may be harder to get is Shaoxing wine, which you can replace with Japanese sake, or even dry sherry.

If you can’t use any alcohol in your cooking, you can substitute Shaoxing wine with the same amount of chicken stock to add to the overall flavor.

(1) Mix eggs with Shaoxing wine, sesame oil, salt, and pepper. (2) Fry the egg mixture with a little bit of oil and break it into bite-size pieces. (3) Fry tomato wedges with sugar and water. (4) Return fried eggs into the wok along with chopped scallions.

(1) Mix eggs with Shaoxing wine, sesame oil, salt, and pepper. (2) Fry the egg mixture with a little bit of oil and break it into bite-size pieces. (3) Fry tomato wedges with sugar and water. (4) Return fried eggs into the wok along with chopped scallions.

How to cook egg and tomato stir-fry

1. Mix eggs with seasonings

Lightly beat the eggs in a mixing bowl. Add Shaoxing wine, salt, ground white pepper, and sesame oil and mix well.

2. Prepare tomatoes

Cut the tomatoes into thin wedges. I cut mine into eight wedges per tomato for a total of 16 wedges.

3. Cook the eggs

Heat 2 tablespoons of the cooking oil in a frying pan on high heat. Pour the egg mixture into the pan. Once it starts to hardened, break the egg with a spatula to get small bite-size lumps. When the eggs are no longer runny, quickly transfer to a plate.

4. Stir-fry tomatoes

Clean the frying pan a bit and heat a tablespoon of oil on high heat. Add tomato wedges and give a quick 30-second stir fry. Season the tomatoes with sugar, pour the water, give another quick stir, then cover with a lid, and cook for 30 seconds.

5. Add fried eggs and scallions

Remove the lid, return the eggs into the pan, and add the chopped scallions. Stir fry for another 30 seconds. Turn off heat and transfer to a serving plate. Serve immediately.

Egg and tomato stir-fry.

Egg and tomato stir-fry.

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