Stir-Fry – Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures

Easy Chicken Stir-Fry Recipe Revolutionizes Weeknight Dinner

Chris — Fri, 14 Aug 2026 10:00:00 +0000

Easy Chicken Stir-Fry with Homemade Sauce delivers fresh flavor, crisp vegetables, and quick cooking. A budget-friendly weeknight dinner made with simple pantry staples and colorful produce.

A colorful chicken stir-fry brings quick comfort to the table with bright vegetables, tender chicken, and a bold homemade sauce. This recipe uses simple pantry staples and fresh produce to create a fast, flavorful meal that feels lighter, fresher, and more budget‑friendly than takeout. Everything cooks in one skillet, making it ideal for busy weeknights, meal prep days, or anyone craving a satisfying dish without extra fuss.

What Is Stir-Fry and When Was It Invented

Stir‑fry is a cooking method built around high heat and quick movement. Ingredients cook fast, stay crisp, and absorb flavor beautifully. The technique centers around the wok, a versatile pan that handles searing, steaming, and sautéing with ease. Because the heat stays concentrated, food cooks in minutes while keeping its texture.

The roots of stir‑fry trace back to ancient China. Early versions appear during the Han dynasty, when fuel conservation becomes important. This caused fast cooking methods to rise in popularity. As woks become more common, stir‑frying spreads across regions. It eventually evolves into the vibrant, flavorful technique known today. Its speed and efficiency make it a natural fit for busy weeknight dinners.

Why Homemade Chicken Stir-Fry Wins on Cost, Flavor, and Fullness

Homemade chicken stir‑fry offers more control over ingredients, flavor, and portion size. Fresh vegetables add volume and nutrients, while chicken cooks quickly and absorbs sauce well. The homemade sauce brings balance without the heavy salt or oil often found in takeout versions.

Cooking at home also means customizing the dish to personal preferences. More vegetables can be added for crunch. Extra garlic or ginger can boost flavor. The result is a meal that feels fresher and more satisfying, with a fullness that comes from whole ingredients rather than fillers.

The Real Price Breakdown: One Skillet Versus One Takeout Order

A single skillet of chicken stir‑fry often feeds three to four people for the cost of one restaurant entrée. Most ingredients come from pantry staples that last for multiple recipes. Even specialty items like baby corn and water chestnuts remain affordable when purchased canned.

Takeout prices continue to rise, especially for dishes with protein and vegetables. Cooking at home stretches ingredients further and reduces waste. The savings become clear when comparing the cost of one skillet to the price of multiple takeout meals.

How to Shop Smarter with Pantry Staples, Frozen Vegetables, and Farmer’s Market Finds

Pantry staples form the backbone of a great stir‑fry sauce. Soy sauce, sesame oil, garlic, ginger, and Hoisin create depth and balance. Vegetable broth and rice vinegar round out the flavor. Keeping these items stocked makes weeknight cooking easier and more affordable.

Frozen vegetables offer convenience and value. They stay fresh longer and work well in high‑heat cooking. Farmer’s market finds add seasonal flair. Peppers, carrots, snap peas, and leafy greens bring color and crunch. Mixing pantry staples with fresh or frozen produce creates a flexible, budget‑friendly shopping strategy.

The Flavor Formula That Makes Homemade Taste Better Than Delivery

A great stir‑fry sauce balances salty, sweet, savory, and acidic notes. Soy sauce and sesame oil provide depth. Brown sugar adds sweetness. Garlic and ginger bring warmth and aroma. Rice vinegar brightens the dish and keeps flavors lively.

Cooking the sauce over high heat helps it thicken and cling to every ingredient. This creates a glossy finish and ensures each bite carries flavor. Homemade sauces also avoid the heaviness of restaurant versions, making the dish feel lighter and more vibrant.

Easy Ways to Stretch Ingredients Into Multiple Meals Without Feeling Repetitive

Chicken stir‑fry adapts easily to different serving styles. One night it can be served over rice. The next, it becomes a filling for lettuce cups. Adding noodles creates a third variation that feels completely different. These small changes keep meals interesting without requiring new ingredients.

Leftovers also pair well with eggs, wraps, or grain bowls. A scoop of stir‑fry can transform into a quick lunch or snack. Stretching ingredients this way reduces waste and keeps meal planning simple.

How to Make Meal-Prep Portions Feel Fresh, Fast, and Crave-Worthy

Storing the sauce separately helps vegetables stay crisp. Reheating chicken and veggies quickly over medium heat keeps texture intact. A splash of broth can revive the sauce if it thickens too much in the fridge.

Adding fresh toppings makes meal‑prep portions feel new again. Green onions, sesame seeds, or a squeeze of lime brighten the dish. These small touches turn leftovers into meals that still feel crave‑worthy.

Use This Recipe as Inspiration – Swap Ingredients for Different Flavors

This stir‑fry recipe works as a flexible base that adapts to whatever ingredients are available. The quick cooking method keeps vegetables crisp and chicken tender, so the dish stays fresh even when the flavor profile changes. Because the sauce is simple and balanced, it pairs well with a wide range of ingredients, making it easy to create new variations without extra effort.

Stir‑fry encourages creativity in the kitchen. A few swaps can transform the dish into something completely different while still using the same skillet and technique. Seasonal vegetables, different proteins, and bold spices all fit naturally into this recipe, whether the goal is a bright Tex‑Mex stir‑fry with peppers and warm spices or a cozy breakfast stir‑fry with eggs, sausage, and quick‑cooking veggies. These variations keep meals interesting throughout the week and make the base recipe feel endlessly adaptable.

Why You Will Love this Easy Chicken Stir-Fry Recipe and Put it Menu Repeat

This easy chicken stir‑fry becomes a repeat favorite because it delivers everything home cooks want in one skillet: bold flavor, crisp vegetables, tender chicken, and a homemade sauce that tastes fresher than takeout. The ingredients are simple, the steps are quick, and the results feel consistently delicious. It’s flexible enough for busy nights, customizable enough for different cravings, and satisfying enough to make everyone at the table happy. Once readers try it, this stir‑fry becomes one of those dependable recipes they reach for again and again.

Serve this chicken stir-fry over steamed white rice, brown rice, or instant rice to keep the meal filling without adding much cost. For an even thriftier option, use leftover rice from another dinner or stretch the skillet with extra frozen vegetables. Noodles are another budget-friendly choice. Toss the stir-fry with ramen noodles, spaghetti, or any pasta already in the pantry, then add a splash of sauce or broth to help everything coat evenly.

To make leftovers feel new, turn the stir-fry into lettuce cups, rice bowls, wraps, or quick fried rice with an egg. A small amount of chicken can go further when paired with inexpensive add-ins like cabbage, carrots, green onions, or scrambled eggs.

Easy Chicken Stir-Fry with Homemade Sauce

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

This easy chicken stir-fry gets all its flavor from a homemade stir-fry sauce. Say goodbye to boring dinners and hello to a new favorite recipe!

No Ratings

Ingredients

For the sauce:

1/2 cup soy sauce
1/2 cup sesame seed oil
1/2 cup vegetable broth
2 tablespoons Hoisin sauce
2 tablespoons minced garlic
2 tablespoons minced ginger
2 tablespoons brown sugar
1 tablespoon cornstarch
2 teaspoons rice vinegar

For the stir-fry:

1 pound bite-sized chicken breast
1 cup red bell pepper strips
8 ounces water chestnuts, drained
14 ounces baby corn, drained
1 cup shredded carrots

Instructions

For the Stir-Fry Sauce:

Whisk soy sauce, sesame oil, broth, Hoisin, garlic, ginger, and brown sugar in a bowl.
Add cornstarch and whisk until smooth.
Stir in rice vinegar.
Set aside until ready to use.

For the Stir-Fry:

Heat a large skillet or wok over medium‑high heat.
Add a drizzle of oil and cook chicken until browned and cooked through.
Add bell peppers, carrots, baby corn, and water chestnuts. Stir often.
Pour the homemade sauce over the mixture.
Cook until the sauce thickens and coats everything evenly.
Serve hot over rice or noodles.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 542Total Fat 20gSaturated Fat 3gUnsaturated Fat 17gCholesterol 97mgSodium 2052mgCarbohydrates 46gFiber 9gSugar 17gProtein 46g

Not quite sure why it's so high. Eat at your own risk.

Farmer's Market Week Friday 2026

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Spicy Pork and Carrot Peanut Noodles for a Flavorful Dinner

Chris — Sun, 29 Mar 2026 10:00:00 +0000

Spicy Pork and Carrot Peanut Noodles pairs tender pork with crisp carrots and a creamy peanut sauce, creating a satisfying combination of flavors and textures. Enjoy a hearty dinner that’s simple to prepare but big on taste.

If you’re looking to spice up your weeknight dinners, pork and carrot peanut noodles are here to make meal time exciting. This Asian fusion dish is the perfect home cooking hack—quick to prepare, full of flavor, and guaranteed to satisfy everyone at the table. Whether you’re a noodle lover, a peanut butter enthusiast, or just after a dinner that breaks the weekday routine, this recipe is for you.

Types of Carrots: Varieties and Flavor Differences

Crunchy carrots aren’t just about flavor, they’re key for texture too. When sliced thin or julienned, carrots add a satisfying bite to your noodles, making the dish feel hearty and fresh. Carrots come in more than just the classic orange. You’ll find purple, yellow, red, and even white carrots at some markets. The color isn’t just for show. Each variety brings its own subtle twist to the dish.

Orange carrots are sweet and earthy, purple carrots can taste slightly peppery, yellow carrots are mild and less sweet, while red carrots have a hint of spice. No matter their color, all carrots add a wonderful crunch that’s perfect for noodle dishes. Their crisp texture stands up well to stir-frying, keeping every bite interesting.

Peanut Butter in Asian Cuisine

Peanut butter has been a kitchen staple for generations. It was first popularized in the United States in the late 1800s and quickly became a favorite for its creamy texture and rich taste. Peanut butter–style flavors entered Asian cuisine through global trade rather than American influence. Peanuts, native to South America, were introduced to Asia between the 16th and 18th centuries. They quickly took root as a hardy, nutritious crop.

Many Asian cuisines already used ground seeds and legumes. This made it easy for cooks to adapt peanuts into their cuisine by roasting and grinding them into pastes and sauces. Over time, these peanut pastes became essential to dishes like satay and noodle sauces.

Choosing the Right Peanut Butter for this Recipe

For this recipe, choosing the right peanut butter is important. Creamy peanut butter blends easily into sauces, creating that signature silky finish. Look for one that’s smooth, without added sugar or strong flavorings like a natural peanut butter. It contains just peanuts and sometimes a bit of salt but no added oils or sugars. It tends to be runnier and needs stirring, but has a deep, roasted taste.

You can use traditional peanut butter, but they often include stabilizers and sweeteners. These added ingredients make it thicker and sweeter. For a savory sauce, natural peanut butter is a great choice. However, if you prefer a touch of sweetness, go for traditional. Either works well in this recipe so use what you have on hand.

The peanut sauce is the heart of this dish. It brings everything together with a creamy, nutty richness that coats every noodle. Combining the peanut butter with chicken broth thins out the peanut butter making a delicious sauce. Then adding ingredients like soy sauce, sesame seed oil, and fish sauce bring the umami flavors. Finally, fresh ginger, garlic and lime juice brightens the sauce and balances out the peanut butter. For a little kick, add a little sriracha or sambal.

Finding the Perfect Noodles

You can use almost any noodle for this recipe. Wide rice noodles, lo mein, ramen, or even spaghetti work well. Rice noodles make the dish gluten-free and soak up sauce beautifully. Wheat noodles give a chewy bite. Ramen noodles make this recipe from fridge to table even faster. Use whatever you have on hand. This recipe is all about convenience and flavor.

I made Chinese noodles which I had never cooked before. I overcooked them. When I tasted them, they were still quite al dente. Then all of a sudden, a few minutes later they’re mush. They still held their shape, but they were so obviously overcooked! So much so that, well, um, they wouldn’t drain right. They formed a gelatinous mass in the bottom of the strainer. I had to keep shaking it back and forth to get all the standing water to drain off the noodles. You see? They’re not all perfect meals and not all recipes come out perfectly.

Ingredients to Make Pork and Carrot Peanut Noodles

1 pound lean pork
2 tablespoons canola oil, divided
2 cups shredded carrots
2 cups thinly sliced onion
2 cups thinly sliced bell peppers
1 cup thinly sliced green onions
8 ounces rice noodles
1 cup low fat chicken broth
2/3 cup peanut butter
2 tablespoons reduced sodium tamari soy sauce
2 tablespoons fresh lime juice
1 tablespoon fresh grated ginger
2 teaspoons rice vinegar
1 teaspoon fish sauce
1/2 teaspoon sesame seed oil
Chopped peanuts and cilantro, for garnish (optional)

Easy Steps to Prepare This Mouthwatering Dish

Start a pot of water to cook noodles while you prepare the ingredients. When the water comes to a boil add the noodles and cook according to the package instructions.
Trim the pork of any additional fat and cut into thin slices. Heat a wok or a large skillet over high heat. Add 1 tablespoon of canola oil and swirl to coat. Fry the pork until browned on all sides. Place the pork in a large bowl and keep warm.
Return the pan to the heat and swirl the pan with the remaining oil. Add the onions, peppers, and carrots. Stir fry 5 to 7 minutes or until the onions begin to soften. Add half of the green onions and continue to stir-fry for 2 more minutes.
Combine the broth and next seven ingredients (peanut butter through sesame oil) in a small mixing bowl with a whisk. Set aside. Return the pork and its juices to the pan cook for 2 minutes. Pour the peanut sauce mixture over the pork and bring it to a boil. Simmer for 2 to 3 minutes, or until the sauce is heated and thickened slightly.
When the noodles are cooked drain and add them to the pan. Stir everything together and cook for 1 to 2 minutes then turn off the heat and let the ingredients meld together for 5 minutes before serving. Garnish with the remaining green onions and serve with lime wedges and spring rolls or lumpia.

What does this easy peanut noodle recipe taste like?

My initial thought was there was too much sauce, but it thickened just like I had hoped and coated the ingredients perfectly. A little sprinkle of some lime juice over top at the end will really heighten the meal and make it more of a Thai inspired meal. You could even toss in some Thai basil, or regular basil, and make it even MORE Thai styled.

Now ask me how they tasted? DELICIOUS! The peanut butter was the perfect amount and the bit of kick with the pinch of crushed red pepper and the tamari soy really set off the sweet in the peanut butter. The crunch of the vegetables helped with the mush of the noodles. So, again, don’t overcook your noodles.

Spicy pork and carrot peanut noodles are the weeknight flavor boost you’ve been craving. With crisp carrots, creamy peanut sauce, and the noodle of your choice, it’s a dish that’s easy, quick, and always satisfying. It’s a recipe you can easily make with whatever veggies and noodles you have on hand. And whatever meat, for that matter. Chicken, pork, beef, or even shrimp! It’s a versatile recipe that your family will love.

6 servings

Spicy Pork and Carrot Peanut Noodles

Cook Time: 20 minutes

Total Time: 20 minutes

Weeknight dinners just got a burst of flavor with spicy pork and carrot peanut noodles. It's all about simple meals that make every bite exciting. #spicyeats #asianfusion #noodlenight #peanutlovers #homecookinghacks

No Ratings

Ingredients

1 pound lean pork
2 tablespoons canola oil, divided
2 cups thinly sliced onion
2 cups thinly sliced bell peppers
1 cup thinly sliced green onions
2 cups shredded carrots
8 ounces Asian noodles
1 cup low fat chicken broth
2/3 cup peanut butter
2 tablespoons tamari soy sauce
2 tablespoons fresh lime juice
1 tablespoon fresh ginger, grated
2 teaspoons rice vinegar
1 teaspoon fish sauce
1/2 teaspoon sesame seed oil

Instructions

Start a pot of water to cook noodles while you prepare the ingredients. When the water comes to a boil add the noodles and cook according to the package instructions.
Trim the pork of any additional fat and cut into thin slices. Heat a wok or a large skillet over high heat. Add 1 tablespoon of canola oil and swirl to coat. Fry the pork until browned on all sides. Place the pork in a large bowl and keep warm.
Return the pan to the heat and swirl the pan with the remaining oil. Add the onions, peppers, and carrots. Stir fry 5 to 7 minutes or until the onions begin to soften. Add half of the green onions and continue to stir-fry for 2 more minutes.
Combine the broth and next seven ingredients (peanut butter through sesame oil) in a small mixing bowl with a whisk. Set aside. Return the pork and its juices to the pan cook for 2 minutes. Pour the peanut sauce mixture over the pork and bring it to a boil. Simmer for 2 to 3 minutes, or until the sauce is heated and thickened slightly.
When the noodles are cooked drain and add them to the pan. Stir everything together and cook for 1 to 2 minutes then turn off the heat and let the ingredients meld together for 5 minutes before serving. Garnish with the remaining green onions and serve with lime wedges and spring rolls or lumpia.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 562Total Fat 30gSaturated Fat 7gUnsaturated Fat 23gCholesterol 68mgSodium 730mgCarbohydrates 45gFiber 8gSugar 14gProtein 32g

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The post Spicy Pork and Carrot Peanut Noodles for a Flavorful Dinner appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Spicy Pork and Pepper Stir-Fry

Chris — Fri, 08 Aug 2025 10:00:00 +0000

Add some sizzle to your dinner tonight with this Spicy Pork and Pepper Stir-Fry! Quick and easy to make, perfect for a busy weeknight meal.

I love stir fries. Don’t you love stir fries? I mean, they’re so easy and quick to throw together. Especially if you have this gluten free stir fry sauce on hand. You can pretty much make them out of anything. ANYTHING! They don’t even have to be Asian inspired. But this Spice Pork and Pepper Stir Fry is Asian inspired. In case you couldn’t figure that out. And I love serving them with no egg fried rice.

Stir-fry for me is a cooking method. It doesn’t have to be Asian, but this one does have Asian flavors in there. For the busiest of weeknights, a fun and delicious stir-fry recipe can make or break a busy family dinner. This one is simple to make with regular pantry ingredients with farmer’s market fresh peppers and pork.

What is a Stir-Fry?

At its core, a stir-fry is a dish made by quickly cooking small, uniform pieces of food in a hot pan. They are usually cooked in a wok, with a little bit of oil. A wok is a pan with a round bottom and sloping sides, perfect for tossing ingredients. The technique originated in China but has since become popular throughout Asia and beyond. The hallmark of stir-fry is its speed. The high heat and fast movement help lock in flavor, color, and nutrients. This makes stir-fry dinners as beautiful as they are tasty.

How Many Different Types of Bell Peppers Are There?

Bell peppers bring both flavor and color to stir-fries. My grocery store only sells you’re typical green, red, yellow, and orange. But did you know there are also purple, brown, and even white bell peppers? I was lucky enough to see these beauties in person at a farmer’s market in DC.

Each color offers a slightly different taste profile. Green peppers are a bit grassy and crisp. Red, yellow, and orange are sweeter and milder. The white was very mild and sweet, and the brown tasted more like a green bell pepper. The purple had a taste that is a combination of a green and orange.

Benefits of Farmer’s Market Fresh Ingredients

Freshness makes all the difference in a stir-fry. Crisp bell peppers and bright green onions ensure that every bite pops with flavor and texture. Using fresh pork purchased at a farm market provides the freshest of meat that will be tender and delicious. Fresh vegetables retain their crunch, while the meat cooks quickly and stays juicy. Using fresh ingredients also means you get more vitamins and antioxidants. This makes your stir-fry as healthy as it is delicious.

When it comes to buying pork from the market, not all cuts are created equal for stir-frying. Pork tenderloin is a favorite because it is lean, tender, and is easily sliced into thin strips. Pork shoulder, also called pork butt, can work well too. However, you should trim away excess fat. And make sure to slice it thinly against the grain. The key is to choose a cut that cooks quickly and stays tender.

Tips for Prepping Your Bell Peppers

Start by washing your peppers thoroughly. Cut off the top and bottom. From here there are two methods to remove the core and seeds. One is to stand the pepper upright, and slice straight down the sides to remove the core and seeds. The other is to lay is to flatten the pepper out on the cutting board and run your knife, horizontally, over the pepper to remove the member and seeds. For stir-fry, I always cut the peppers into thin strips. This ensures that they cook quickly and locks in all that farm fresh flavor and color.

Ingredients to Make this Spicy Pork and Pepper Stir-Fry Recipe

Like I said, this recipe has just a few ingredients that you probably already have on hand.

Pantry ingredients – cornstarch, soy sauce, chicken broth, rice vinegar, sweet chile sauce, crushed red pepper, cooking oil (sunflower, peanut, or canola)

Refrigerator ingredients – pork, onion, bell peppers, green onion

Instructions for Making this Pork Stir-Fry Recipe

Prep all your ingredients before heating the pan. This cooks up quick and stopping to chop something may throw the whole recipe off. So, prep all your ingredients before you start heating your wok or pan. Combine the thinly sliced pork with 1 tablespoon of cornstarch and 2 tablespoons of cornstarch. Let the pork marinate for 20 minutes. Combine the chicken stock with the remaining cornstarch and soy sauce, rice vinegar, chile sauce, and crushed red pepper.

Heat your wok or skillet over high heat until it’s almost smoking. Make sure to use a cooking oil that has a high smoking point. Meaning, it can handle high heat cooking and won’t burn. Stir-fry the pork first. Cook it until browned and mostly cooked through. Remove and set aside.

Add a bit more oil to the pan and add the onions and bell peppers to the pan and stir-fry for 2–3 minutes until just tender but still crisp. Return the pork to the pan. Lower the heat to medium-high before pouring in the chicken broth mixture. Bring to a boil and simmer for another 5 to 7 minutes or until the sauce thickens. Remove the pan from the heat and garnish with the sliced green onions.

Tips for Perfecting the Stir-Fry

The higher the heat the better. It keeps ingredients crisp and prevents steaming which makes your stir-fry soggy and not ideal for a stir-fry. Also, don’t overcrowd the pan. If you put too much food in the pan, it lowers the temperature which leads to soggy stir-fry. Cook in batches if needed to prevent overcrowding the pan.

Cut everything to a uniform side. Evenly cut ingredients ensure everything cooks at the same rate. That is why I sliced the pork into strips because the peppers are cut into strips. If I cut the peppers into cubes, then I’d but the pork into cubes. You get the idea.

Prep everything ahead of time! Once you get started you can’t really pause to chop some veggies or measure out ingredients for a sauce. That’s why these are great when prepped on the weekends. You can create your own “meal kit” by having everything ready to go when your pan is smoking hot. Finally, taste everything. Maybe you want more soy sauce or more chile sauce. Make sure the sauce matches your family’s flavor profile.

Serving Up Your Delicious Pork Stir-Fry Recipe

I always love serving my stir-fry with some cooked rice. Sometimes I enjoy serving them up with some ramen or rice noodles. The rice noodles can be flat like linguine or thin like angel hair. Both are fun and delicious for a stir-fry meal. My husband likes an extra drizzle of soy sauce on his stir-fry. I enjoy a little drizzle of sesame seed oil.

Of course, I must have egg rolls. It’s almost a requirement when I make a stir-fry. But I have yet to make egg rolls from scratch. There’s a recipe, but I just haven’t made them. I have been craving them so they might end up on the blog soon. Until then, I am enjoying the Pagoda brand frozen egg rolls. They have the best flavor of all the brands we have at your local grocery store.

I know. I’m drooling, too. The pork, the peppers, the rice. The slightly spicy sauce all tying the ingredients together. This recipe really does allow the market fresh bell peppers sing. They are super sweet and crispy. I added in some water chestnuts and baby corn. They’re almost a requirement when I have a stir-fry. Add whatever veggies you want. It’s your stir-fry.

Spicy Pork and Pepper Stir-Fry

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Spice up your dinner routine with this mouth-watering spicy pork and pepper stir-fry! Perfect for those who love a little kick in their meals.

5.0 Stars (1 Review)

Ingredients

1 pound lean pork, thinly sliced
2 tablespoons cornstarch, divided
3 tablespoons reduced sodium soy sauce, divided
4 tablespoons safflower, peanut, or canola oil (high smoking point oil)
1 cup thinly sliced onion
2 cups thinly sliced bell peppers
1 cup fat free chicken broth
1 tablespoon rice vinegar
1 tablespoon sweet chile sauce
pinch crushed red pepper
1 cup thinly sliced green onions

Instructions

Place the pork, 1 tablespoon cornstarch, and 2 tablespoons soy sauce in a mixing bowl and marinate 20 minutes.
Heat a large skillet coated over high heat. Swirl in 2 tablespoons of your cooking oil and add the pork. Cook until brown and mostly cooked through. Remove from heat and keep warm.
Return the pan to the heat and coat with additional cooking spray. Add onions and peppers and sauté until they begin to soften. Return the pork to the pan.
Combine the chicken broth, vinegar, chile sauce, remaining cornstarch, soy sauce, and crushed red pepper in a small mixing bowl. Pour over the pork mixture. Bring to a boil and then simmer until thickened.
Divide the rice evenly between 4 plates. Top with 1 1/2 cups pork mixture. Garnish with 1/4 cup sliced green onions.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 365Total Fat 17gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 9gCholesterol 102mgSodium 840mgCarbohydrates 19gFiber 3gSugar 7gProtein 34g

More Farmer’s Market Recipes:

Cherry Almond Cobbler by Magical Ingredients
Golden Beet Soup by Art of Natural Living
Grilled Vegetable Platter by A Day in the Life on the Farm
Italian Sausage and Roasted Vegetables by Blogghetti
One-Pot Zucchini, Onion, & Cilantro Rice Pilaf by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Raspberry Freezer Jam by Cheese Curd In Paradise
Skillet Gnocchi with Pesto & Summer Veggies by Jolene’s Recipe Journal
Smoked Turkey, Hummus and Veggie Wraps by A Little Fish in the Kitchen

The post Spicy Pork and Pepper Stir-Fry appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Quick and Easy Ethiopian Beef Tibs Recipe

Chris — Sun, 18 May 2025 10:00:00 +0000

Forget about boring, bland meals and spice things up with a plate of mouth-watering and aromatic Ethiopian Beef Tibs. Sink your teeth into this flavorfully spiced recipe it’s like you’re taking a trip to the heart of Africa.

It’s always fun to travel from your kitchen and try a new cuisine or recipe from another country. That’s what I’m doing today. In celebration of Africa Day, I decided to try something new and different. I wandered Pinterest to see what really appealed to me and the hubs.

I considered making an African sweet potato stew but wasn’t sure he would be up to it. Then I found this parsad which would make a dish to take to work for breakfast. I toyed with making some chermoula for grilled lamb chops, but then I stumbled on Ethiopian beef tibs. It’s easy and packed with so much flavor from the berbere spice mix. I’ve used berbere before so it wasn’t new to me. But beef tibs is definitely new to me.

Africa Day is on May 25th every year. Now known as the African Union (UA), African Day commemorates the founding of the Organization of African Unity (OAU) which came into being in 1963. Africa Day celebrates African unity and progress while reflecting on the continent’s rich history and diverse cultures. They celebrate their social, political, and economic achievements as well as its contributions to the world in art, music, and culinary traditions. African cuisine stands as a vibrant reflection of the continent’s heritage.

What is Ethiopian Beef Tibs?

Ethiopian Beef Tibs has bold flavors and simplicity. It consists of succulent beef pieces infused with vibrant spices and sautéed. Beef tibs includes aromatics like garlic and onions. It incorporatess berbere, which is Ethiopia’s signature spice mix. Like masalas in India, berbere differs from family to family. I made a blend to serve with my crispy berbere pork chops and used the same blend of spices for this recipe, too.

Historically, tibs were served as a gesture of respect and honor. It is often reserved for special guests or significant celebrations symbolizing warmth, community, and the joy of sharing a delicious meal. Families pass down their beef tibs recipes from generation to generation. Each one adds their own spin to the dish. As fresh meat was easier to come by for a family in Ethiopia, the popularity of this dish grew from just special occasions to family dinners.

What is Berbere Spice Mix?

Berbere is the heartbeat of Ethiopian cooking. It is a fiery and aromatic spice blend. It delivers depth and complexity to dishes. Its name, derived from the Amharic word for pepper, reveals its spicy nature. However, this spice mix has more flavor than heat alone. Berbere typically combines chili powder, fenugreek, garlic, coriander, and an array of other spices. All of these spices create a harmony of smoky, sweet, and earthy flavors. It’s great in stews, sautéed meats, and even lentil dishes.

Ingredients to Make Berbere Spice Mix

To create an authentic berbere spice mix at home, you’ll need:

Whole spices – coriander seeds, cardamom pods, whole allspice, fenugreek seeds, whole cloves, stick cinnamon, black peppercorns, onion flakes

Ground spices – turmeric, cayenne pepper, paprika

Ingredients to Make Ethiopian Beef Tibs

Pantry ingredients – berbere spice, onion, canned diced tomatoes, tomato sauce, beef broth

Refrigerator ingredients – butter, jalapeno, fresh ginger, garlic

Instructions to Make This Beef Tibs Recipe

Start with making the berbere spice blend. Place the whole spices in a skillet and toast over medium-high heat. Stir the spices frequently so they don’t burn. When they begin to become aromatic, remove them from the heat. Let them cool to room temperature.

Pour the spices into a spice grinder. Add the onion flake and the ground spices and grind to a fine powder. If you don’t have a spice grinder you can use a coffee grinder. I’m lucky enough to have received a wonderful spice grinder for Christmas.

Season the beef with salt and pepper. Next, toss it with 1 tablespoon of the berbere spice mix. Heat a pan over medium-high heat and add the olive oil and butter to the pan. When the oil is hot, add the beef and fry until browned on all sides.

Stir in the onion, jalapeno, grated ginger, and garlic and continue to sauté until the onions are tender. Add the tomatoes, tomato sauce, beef broth, and berbere spices. Simmer until the beef is tender, about 20 to 25 minutes.

Serving This African Beef Recipe

Ethiopian Beef Tibs goes best with injera which is a sourdough flatbread made from teff flour. They use the bread as a utensil to eat the beef tibs. This adds to the communal spirit of Ethiopian meals as people sit around the pot of beef in the center and every dips into the beef with their injera. I didn’t get injera so I served mine with steamed rice.

You could serve it with some jollof rice which is rice cooked in spices and a tomato-based sauce. Even though it’s typically the main dish, it would go well with these beef tibs. There’s also Nigerian coconut rice which has similar spices as berbere. South African yellow rice would really make the colors of the beef stand out. It’s made with turmeric, brown sugar, and sultanas. Nigerian rice and beans black-eyed peas for a simpler yet delicious base for the beef. Or try a Kenyan pilau that is made with herbs and spices and fresh tomatoes.

Other African Recipes to Celebrate Africa Day

There are some other great recipes to make in celebration of Africa Day. The first that comes to mind is Jollof Rice. It’s a West African favorite rice dish that is spiced with tomatoes, peppers, and onions. Another great recipe is South African Bobotie. It’s a casserole made with meat, bread, jam, chutney, and curry powder to name a few. The casserole is topped with a savory custard topping similar to a quiche base.

Of course, you can’t skip Moroccan Tagine. It’s a slow-cooked stew featuring meat, vegetables, and fragrant spices cooked in a traditional earthenware pot. Another great meat recipe is Kenyan Nyama Choma. It’s a simple recipe for grilled meat seasoned with simple spices. The slow cooked meat is then charred on the grill for added flavor. If you’re looking for something more interesting try Nigerian Egusi Soup. It’s made with ground melon seeds, of all things. There’s also leafy greens like spinach, whatever meat you have on hand, and some heat from scotch bonnet peppers.

There’s so much about African cuisine that I don’t know. But what I do know is that it has the most interesting combination of flavors. There’s a suya spice that calls for ground peanuts as the base. I’ve made an African beef and peanut stew that was rich and delicious. And also called for berbere seasoning. I have found several recipes where they use peanuts.

They also use millet and sorghum as a grain. I’ve tried both and they’re tasty and worth trying at least once. African cuisine includes yams and sweet potatoes. No, they’re not the same. And they use quite a bit of leafy greens and okra. African cuisine often combines what we would call sweet and savory spices together. The berbere calls for allspice and cloves along with coriander and fenugreek.

What does this Ethiopian beef tibs recipe taste like?

It has so much flavor. The beef is tender and the sauce is full of so much flavor. The onions, jalapenos, garlic, and ginger combined with the tomatoes and tomato sauce make a rich and delicious base for the tender beef coated in berbere seasoning. The berbere adds such a flavor packed punch to the whole dish. It’s a well-rounded beef recipe with so much flavor and a little bit of heat. Served over rice, it’s a hearty and delicious dinner that’s on the table quickly and easily.

Ethiopian Beef Tibs

Cook Time: 40 minutes

Total Time: 40 minutes

From the sizzling sound of the meat hitting the skillet to the irresistible aroma filling the air, there's something captivating about Ethiopian Beef Tibs. Experience it for yourself and see what the buzz is all about.

5.0 Stars (1 Review)

Ingredients

For the Berbere spice

1 tablespoon coriander seed
1 tablespoon cardamom pods
1 tablespoon whole allspice
1 tablespoon fenugreek seeds
1/4 teaspoon whole cloves
1 inch piece of cinnamon
1 tablespoon black peppercorns
1 tablespoon sea salt, ground
1 tablespoon turmeric
1 teaspoon cayenne powder
2 tablespoon paprika
1 tablespoon onion flakes

For the Beef Tibs

2 pounds beef cut into bite-sized pieces
Salt and pepper to taste
2 tablespoons berbere spice blend divided
2 tablespoons vegetable oil
1 tablespoon butter
1 1/2 cups chopped onion
3 tablespoons finely diced jalapeno
1 tablespoon freshy grated ginger
2 tablespoons finely chopped garlic
14 ounce can of diced tomatoes
8 ounce tomato sauce
1 cup beef broth

Instructions

For the Berbere spice

Toast the coriander, cardamom, allspice, fenugreek, cloves, cinnamon stick, and peppercorns in a skillet over medium high heat until fragrant. Cool to room temperature and place in a spice grinder with the salt, turmeric, cayenne, paprika, and onion flakes and grind until fine.

For the beef tibs

Sprinkle the beef with one tablespoon of the berbere spice. Heat a skillet over medium-high heat and add the vegetable oil and butter to the pan. When the butter melts add the beef and brown on all sides.
Stir the onion, jalapeno, grated ginger, and garlic into the pan and sauté , for about 5 to 7 minutes or until the onion softens. Add the diced tomatoes, tomato juice, and beef broth and simmer 20 to 30 minutes or until the beef is tender.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 813Total Fat 50gSaturated Fat 19gTrans Fat 2gUnsaturated Fat 26gCholesterol 205mgSodium 2715mgCarbohydrates 29gFiber 10gSugar 10gProtein 66g

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The post Quick and Easy Ethiopian Beef Tibs Recipe appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Kick Up Your Dinner Game with Spicy Orange Ginger Beef Stir-Fry

Chris — Sun, 23 Mar 2025 10:00:00 +0000

Tangy orange juice is mixed with ginger in this easy stir-fry. Spicy Orange Ginger Beef Stir-Fry is a family favorite take-in recipe.

This stir-fry is truly DELICIOUS!! I had this idea in my head of how I wanted it to taste and FINALLY this one actually tasted like that. I was so impressed with myself. The flavors were spot on and fantastic!! I couldn’t wait for lunch the next day so I could eat it again!! That’s a rare occasion. I eat dinner for lunch all the time, but I rarely am that excited about eating leftovers for lunch. This was seriously that good.

The best part about this, for me, is the simple fact that eye of round is typically in the marked down meat section at my grocery. Not many know what to do with it, me included. But used in a stir-fry recipe, it’s tender and very low in fat! As an added bonus, I think we have 4 packages in the freezer still. It’s perfect for stir-fry, beef stroganoff, slow cooking, braising, and pressure cooked like this Mongolian beef. I used it for my Swiss Steak recipe. So, don’t shy away from a cut of meat because you don’t know what it is. Google is your friend in this area.

What is Stir-Fry?

Stir-frying is a Asian cooking technique that involves quickly cooking ingredients in hot oil while stirring continuously. The method ensures that the food retains its vibrant colors, crisp textures, and nutritional value. It’s a versatile technique that can be used to prepare a variety of dishes, from meat and seafood to vegetables and tofu.

I’ve taken this method and applied it to multiple types of cuisines like Cajun, Latin, and even European. I’m a firm believe that stir-fry is not just an Asian dish. It’s a great cooking method to put a healthy and quick meal on the table on the busiest of weeknights for your family. Swap the sauce, the meat, the veggies, and think outside of Asia to get creative with this versatile method of cooking.

What is Oranges and Lemons Day?

Oranges and Lemons Day is an English celebration. The story goes that boatloads of oranges and lemons were brought to Clare Market which prompted the employees in the Clement’s Inn to customarily hand them out to the residents. In the early 1900s a reverend had the bells of the St. Clements Danes Church restored. On March 31, 1920 the bells were blessed and covered with oranges and lemons before playing the song from the Oranges and Lemons nursery rhyme from the 1700s which has a line that says, “oranges and lemons/say the bells of St. Clements.” While the first day this was celebrated was March 31, it has since been loved to the 4th Thursday of March.

Do oranges and ginger go well together?

The combination of orange and ginger creates a harmonious blend of sweet and spicy flavors that elevate any dish. The zesty aroma of orange complements the warm, pungent flavors of ginger which results in a tantalizing stir-fry experience. When used in this beef stir-fry recipe, these ingredients add a layer of complexity that transforms these simple ingredients into a gourmet dinner.

What Cuts of Beef are Good for Stir-Fry?

Choosing the right cut of beef is essential for a successful stir-fry. If you pick the wrong cut, the meat could be tough or dry. Either one would make this stir-fry recipe not delicious and something you probably wouldn’t make again. You wouldn’t realize that the cut of meat might have been the reason your recipe didn’t turn as tasty as mine did.

The best cuts are those that are tender and cook quickly. I’ve used eye of round in this recipe, but I’ve also used chuck steak and top round in stir-fry recipes. For Latin or Tex-Mex recipes, I like using flank or skirt steak especially after marinating the meat. Finally, you could use a tender sirloin for stir-fry recipes. These cuts are well-marbled which ensures that the beef remains juicy and flavorful through the high-heat stir-fry style of cooking.

What are Good Vegetables for Stir-Fry Recipes?

A good stir-fry dish is colorful and packed with a variety of vegetables. You want a mixture of flavors and textures in a great stir-fry recipe. My stir-fry recipes usually start with bell peppers and onions, but for this I went with more Asian inspired vegetables like baby corn and water chestnuts. And I added some broccoli for more flavor and crunch.

There are a wealth of vegetables to use in stir-fry recipes. Sometimes I add in some snap peas or snow peas for a more sweet and crunchy texture. Carrots are a little tricky in story fry recipes because they take longer to cook than most. However, getting using frozen carrots makes it easier to add them to a stir-fry. There’s cabbage like purple, napa, and bok choy. And mushrooms! Shiitake, trumpet, oyster, maitake just to name a few. My international grocery store has a wealth of mushrooms. And different vegetables for stir-fry recipes.

Ingredients for this Beef Stir-Fry with Orange and Ginger

For me, these ingredients are pantry staples minus the water chestnuts. For some reason I haven’t been able to find them easily at my usual grocery stores. If that’s the case and I really want them in the recipe, I opt for the frozen stir-fry blend that has them in there.

Pantry ingredients – low sodium tamari soy sauce (low sodium regular soy sauce is fine), cornstarch, marmalade, sesame seed oil, red pepper flakes (crushed red pepper), garlic, canned baby corn, canned water chestnuts, rice

Refrigerator ingredients – thinly sliced eye of round, orange juice concentrate, fresh ginger, broccoli stir-fry mix, sliced green onions

Instructions for Making This Beef Stir-Fry Recipe

First, you want to marinate the eye of round. This tenderizes the meat and gives it some added flavors for this stir-fry. Combine 1/3 cup of tamari with 2 tablespoons of cornstarch and stir with a whisk until the cornstarch combines with the soy sauce. Add the beef and let it sit on the counter for 30 minutes.

Prepare the vegetables by draining the water chestnuts and the baby corn. My broccoli stir-fry mix was frozen, so I put it in the strainer and ran some hot tap water over the mix to start the thawing process. The veggies thawed by the time the meat was finished marinating.

Next, prepare the stir-fry sauce by combining the remaining soy sauce with the remaining cornstarch. Stir in the sesame oil, marmalade, orange juice concentrate, orange zest, red pepper flakes, ginger, and garlic.

Set the sauce aside and start heating up a pan on high heat. The higher the better. Once you start making the beef stir-fry you cannot get sidetracked or step away until you pour the sauce into the pan. Add the beef and stir constantly until the beef is browned which takes about 5 to 7 minutes. Then add in the vegetables and stir until they are heated through; about 3 to 5 minutes.

Finally, add the stir-fry sauce. Scrap up any browned bits from cooking the beef and then bring the mixture to a boil. Reduce the heat to medium and simmer the sauce for 7 to 10 minutes or until it thickens. Serve the mixture over cooked rice and garnish with sliced green onions.

Tips for Cooking Beef Stir-Fry

Make sure your pan is super hot. The hotter the better. Some of the more famous restaurants in Asian use a funneled heat source for their woks. Fast and quick is the theme and if you’re pan isn’t hot enough it’s not going to be a quick recipe. Since your pan is super hot, you want an oil that can take that kind of heat. Something with a high smoking point is perfect for stir-fry recipes like this one. Sunflower oil, peanut oil, and even canola oil will work great with stir-fry recipes.

Do not overcrowd the pan. I’ve done this so many times. The meat doesn’t have room to cook and will start to steam instead. So not ideal for a stir-fry. If your pan is smaller, then you might want to cook the meat in batches if necessary. And make sure to keep the ingredients moving to prevent sticking and burning. Hence the name STIR-fry. You might think a wooden spoon would be best, but I use a spatula to toss the ingredients around. It’s larger and you can quickly stir more of the ingredients in one flip of the spatula than a wooden spoon.

Serving and enjoying spicy orange ginger beef stir-fry

Serve your Spicy Orange Ginger Beef Stir-Fry over a bed of steamed rice or noodles. Garnish with fresh green onions for an extra burst of flavor. I almost always have to serve mine with some egg rolls. One of these days I’ll have to make Mom’s egg rolls. But for now, I just opt for some premade frozen ones I heat up in the air fryer. We’re enjoying the Pagoda brand lately. Sometimes I opt for some steamed dumplings, too. Or some steamed edamame. Either way, this stir-fry recipe is one your family will enjoy and so will you because it’s quick and easy to whip up.

Spicy Orange Ginger Beef Stir-Fry

Cook Time: 30 minutes

Total Time: 30 minutes

Spice up your weeknight dinner with this delicious Spicy Orange Ginger Beef Stir-Fry! Perfect for satisfying those Chinese takeout cravings without leaving your house.

5.0 Stars (1 Review)

Ingredients

1 pound eye of round, thinly sliced
2/3 cup low sodium tamari soy sauce, divided
1/4 cup cornstarch, divided
1 cup orange marmalade
2 tablespoons orange juice concentrate
1 tablespoon orange zest
1 teaspoon sesame seed oil
1/4 teaspoon red pepper flakes
2 tablespoons fresh ginger, grated
3 cloves garlic, grated
2 tablespoons sunflower, peanut, or canola oil
16 ounces water chestnuts, sliced and drained
15 ounces baby corn, drained
16 ounces frozen broccoli stir-fry mix, thawed
6 cups rice, cooked

Instructions

Combine beef, 1/3 cup soy sauce and 2 tablespoons cornstarch in a small mixing bowl. Marinate 30 minutes.
Drain the water chestnuts, baby corn, and stir-fry vegetables in a strainer. Set aside.
Combine the remaining cup soy sauce with the marmalade, frozen juice, zest, sesame seed oil, red pepper flakes, ginger, garlic, and remaining cornstarch. Stir with a whisk until combined and set aside.
Heat a large skillet over high heat. Swirl the oil in the pan and then add beef and cook, stirring constantly, until the beef has browned.
Add the vegetables and cook until heated through.
Add the orange mixture. Making sure to scrape any browned bits off the bottom of the pan. Bring the mixture to a boil and then simmer until thickened.
Place 1 cup of rice on each of 6 plates and top with 1 cup of beef mixture.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 742Total Fat 15gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 10gCholesterol 74mgSodium 1387mgCarbohydrates 118gFiber 7gSugar 40gProtein 40g

Recipes with Oranges and Lemons

Blood Orange Spritz Cookies from That Recipe
Cranberry Orange Marmalade from Art of Natural Living
Mandarin Orange Salad from Creative Cynchronicity

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The post Kick Up Your Dinner Game with Spicy Orange Ginger Beef Stir-Fry appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Ratatouille Stir-Fry is a Twist on a Classic

Chris — Sun, 11 Aug 2024 10:00:00 +0000

Move over, traditional stir-fry! Ratatouille Stir-Fry is here to add some French flair to your dinner routine. Perfect for Meatless Monday or any day of the week. Bon appétit!

I see all these gorgeous pictures of ratatouille. They’re killing me! They look fabulous and delicious! And I honestly don’t have the time, even WITH my mandolin to slice all those veggies, put them in a tureen, and bake them. Yup. I’m lazy. I accept it, I own it, and I find ways to get the same taste out of quick and easy recipes.

“There’s no possible WAY you can get the same taste in a quick recipe. It’s impossible! There’s no time for the flavors to meld and incorporate together.” Yeah. I hear it. I feel ya. But this really did taste amazing! It had the flavors of delicious ratatouille that baked in a tureen.

What is ratatouille and what is it usually made of?

Ratatouille is a classic French vegetable stew that originated in Provence, France. It is typically made with a combination of eggplant, zucchini, bell peppers, tomatoes, onions, garlic, and various herbs like thyme and basil. The vegetables are usually sautéed or roasted individually before being combined and cooked together to create a rich and flavorful dish. However, there are some recipes that thinly slice the vegetables and layer them in a casserole to cook together. Either way this is both a hearty and satisfying dish that is meatless!

Why is ratatouille so healthy?

Ratatouille is known to be a healthy dish due to its abundance of nutrient dense vegetables. The combination of eggplant, zucchini, bell peppers, tomatoes, onions, and garlic provides a wide range of vitamins, minerals, and antioxidants that are essential for your overall health. Additionally, the cooking process of sautéing or roasting the vegetables helps retain their natural flavors and nutrients. This makes ratatouille a delicious and nutritious meal option. Plus, there’s no meat in this recipe. It’s a hearty and satisfying meatless meal you will love.

What do you traditionally eat with ratatouille?

Ratatouille is often served with crusty French bread, which is perfect for soaking up the flavorful juices of the vegetables. However, you can also serve it alongside a protein such as grilled chicken or fish. It also pairs well with grains like quinoa, couscous, beans, or rice. That last two are part of the inspiration for this ratatouille stir-fry recipe.

What is the secret to good stir-fry?

In order to make an exceptional stir-fry, there’s a few tips and tricks you should learn. First, make sure all your ingredients are roughly the same size and shape. This ensures even cooking times for all your ingredients making your stir-fry perfectly delicious.

Make sure your wok or skillet is smoking hot! I mean, put on the vent or turn on the hood smoking hot. Along with that smoking hot wok or skillet, you’ll need an oil with a high smoke point which is peanut oil, avocado oil, canola oil, and safflower oil. Sometimes I turn the ceiling fan on in the living room just in case I smoke up the house and set off the fire alarm. I’ve done that more than once to learn I need to turn it on before I start. Because the dogs don’t really like that loud fire alarm sound.

Bring your meat to room temperature. Yes, I know. There’s no meat in this recipe, but since I have a ton of stir-fry recipes on my blog, it’s good to have these tips to make one of those recipes with meat. Also, as Julia will tell you, don’t crowd the pan! Make sure to brown your meat in batches otherwise it won’t caramelize. It will just start to team in its own juices. I’m totally guilty of this because I’m lazy and want to cook the meal on the quick.

Cook the meat first, then the vegetables. Then return the meat to the pan to mix with the other ingredients and any sauces you add to the stir-fry. This is when I usually add a stir-fry sauce which includes some cornstarch to thicken the sauce. It makes for a delicious sauce that will coat any rice or noodles you serve with the stir-fry.

How do you make ratatouille stir-fry?

Start by gathering the vegetables. For this ratatouille stir-fry I used eggplant, zucchini, summer squash, bell peppers, red onion, cherry tomatoes, and garlic, of course. Cut the vegetables into bite-sized pieces to ensure even cooking.

Next, heat a wok or large skillet over high heat until it starts to smoke. Carefully add your oil (I used safflower oil) and swirl the pan to coat the entire pan with the oil. Immediate add the onions, peppers, zucchini, and squash. Stir-fry for 1 to 2 minutes before adding in the garlic. Adding in the garlic with the vegetables could result in burnt garlic which is never tasty.

The eggplant and tomatoes don’t take as long to cook, so add them once the other vegetables begin to soften which takes about 3 to 5 minutes. Stir-fry the vegetables until the tomatoes release their juices.

While the vegetables are cooking, combine the tomato paste with the vegetable broth and stir with a whisk to combine. Stir in the Tuscan spices and then pour the mixture over the vegetables. Bring to a boil and then simmer for 10 minutes. Stir in the cannellini beans and simmer an additional 5 minutes or until they’re heated through. Serve your ratatouille stir-fry over brown basmati rice for a hearty and healthy dinner.

What does this stir-fry taste like?

There is a symphony of flavors that dance on your taste buds with this ratatouille stir-fry. I mean, just look at all those colors! The cherry tomatoes bring some juice to the party that is delicious! I used some heirloom cherries I had from the market, but you can use whole tomatoes chopped, regular cherry or grape tomatoes, or even canned tomatoes if you wanted. This recipe is so easy to adjust to your tastes and liking.

The sweet and tangy flavors of all the vegetables blend perfectly with the garlic and Tuscan herd mix, creating a hearty and satisfying dish. Each bite is a burst of freshness, thanks to the fresh mix of tomatoes, summer squashes, and eggplant. In essence, this stir-fry is a celebration of summer produce and classic French cooking techniques combined.

So, head to your farmer’s market and pick up some delicious summer produce. I was surprised at the number of eggplant available, the colors of bell peppers they had, and all the different sizes and shapes of tomatoes. Like a kid in a candy store, I picked fun and interesting produce to make this stiry-fry.

Ratatouille Stir-Fry

Cook Time: 25 minutes

Total Time: 25 minutes

Move over, traditional stir-fry! Ratatouille Stir-Fry is here to add some French flair to your dinner routine. Perfect for Meatless Monday or any day of the week. Bon appétit!

No Ratings

Ingredients

4 cloves garlic, minced
3 cups diced eggplant
1 cup diced zucchini
1 cup diced yellow squash
1 cup diced bell pepper
1 cup diced red onion
2 cups halved cherry tomatoes
1 cup fat free vegetable broth
2 tablespoons tomato paste
1 tablespoon tarragon vinegar
2 teaspoons garlic salt
1 tablespoon Tuscan spice blend
1 teaspoon black pepper
4 cups cooked, brown rice
14 ounces canned cannellini beans, rinsed and drained

Instructions

Heat a large skillet coated with cooking spray over medium-high heat. Sauté the onions, peppers and zucchini. for 1 minute then add the garlic. Sauté the vegetables until they being to soften.
Add the eggplant and cherry tomatoes and sauté until the tomatoes release their juices.
Combine the vegetable broth with the tomato paste and spices. Pour over the vegetable mixture and simmer 10 to 15 minutes.
Add the beans and simmer an additional 5 minutes or until the beans are heated through.
Place 1 cup of rice on each of our plates and top with 1 1/2 cups of the ratatouille mixture.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 443Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 1313mgCarbohydrates 92gFiber 14gSugar 12gProtein 16g

Celebrating Julia Child

Ham and Cheese Crepes from Art of Natural Living
Julia Child’s Buttermilk Bread from That Recipe
Ratatouille Stir-Fry from A Kitchen Hoor’s Adventures
Summer Vegetable Tart from Karen’s Kitchen Stories

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The post Ratatouille Stir-Fry is a Twist on a Classic appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Hawaiian Sticky Chicken with Rice and Peas

Chris — Sun, 31 Jan 2021 11:00:55 +0000

Hawaiian Sticky Chicken is a little sweet, sour, spicy, and crunchy but it’s packed with amazing texture and flavor.

I’m on an Asian chicken binge lately. I don’t know why. I just am. Actually, I think it’s more of an Asian binge lately. I made the Scallion Waffles. I made the Potsticker Sloppy Joes. I made this dish. I am making a sesame sorghum grilled chicken this weekend. OH yeah. That’s gonna be delicious. So, like I said. I’m on an Asian kick lately.

Is it just me or do you go through – I don’t want to call them ruts, but you know what I mean. Where you just keep eating the same thing or the same style of food for a while? It’s like getting a song stuck in your head, but it’s with food. Right? Am I the only one?

Moving on.

Mom always made sure that we were well versed in the kitchen. Meaning, we had all kinds of food from all kinds of countries. She would make cabbage rolls and pierogies. She would make a steamed pudding for Christmas. We always had Mexican because Dad made killer tamales. Then there was the Chinese food we used to make. Walnut chicken, egg rolls, dumplings, date wontons.

I say Chinese food because it was. We had the little yellow Chinese cookbook that we would pull out every now and then and make recipes from it. I can’t remember the title. That’s just what we called it. Hot and sour soup, egg drop soup, beef with broccoli, mu shu chicken with pancakes. Then there were the dumplings and egg rolls. Mom made killer egg rolls. I should put that one on the blog, too. They were so good. And so good for breakfast the next day, too.

Please. Like you haven’t done THAT before. Don’t judge. #Noshame

Those were fun times in the kitchen. Not only were we learning about pseudo-traditional Chinese recipes, but the ingredients that went into those recipes. Like tree ears for the hot and sour soup. To this day, I have no idea where they actually come from except from a shelf at the local Lotte or H Mart. I’m so white. Well, I guess I can’t be THAT white since I go to Lotte or H Mart. Right?

I want to say the chicken with walnuts was one of my favorites if not THE favorite. Kung pao was a close second, but that had spicy Thai bird chiles in it and I wasn’t a huge fan of spicy when I was growing up. I know, right? Crazy!! I was so boring when I was growing up. If we went out to a Chinese restaurant, I’d either order beef with broccoli or moo goo gai pan. To me that was like the chicken and dumplings of the Asian world. So, I knew I was safe.

Mom had her work cut out for her.

Yes. I know this is Hawaiian Sticky Chicken, but there’s a HUGE Asian influence to Hawaiian cuisine. And it’s really only Hawaiian because it has pineapple in it. Because isn’t everything with pineapple Hawaiian? At least that’s what it seems like in the food world. To me anyway. Everything else about this dish is Asian inspired. Just like Mom has inspired me to make some delicious ethnic foods and to TRY delicious ethnic foods. If it weren’t for her, I might not have tried cevapi in Bosnia or bandeja paisa in Colombia.

But that’s part of what Mom’s job was. If it was Dad’s idea, we’d have all southern foods like fried chicken, fried green tomatoes, corn pudding, rice pudding, bread pudding. Lotta fried and a lot of pudding. But there’s also greens like kale, collard, and beans. Green beans. Get it?

Not that southern food is bad!! I love it, too!! But it’s ingredients that I know. No branching out there with biscuits and gravy, corned beef hash, barbecue, and cornbread. Mmmmm cornbread. I haven’t had that in a while either!!

What does Hawaiian Sticky Chicken taste like?

But honestly, look at that plate of Hawaiian Sticky Chicken goodness!! You can’t refuse those colors, that sauce, and the nutty brown rice. It’s sweet, it’s a little sour, it’s a little spicy, it has crunch, it has tender chicken; it’s an amazing meal for your family to enjoy. Just like we did. I don’t usually nail an Asian recipe, but this one I really did nail. It came out exactly the way I wanted it.

Who influenced you most growing up and learning how to cook? What’s one of your most find food memories?

Hawaiian Sticky Chicken with Rice and Peas

Cook Time: 20 minutes

Total Time: 20 minutes

Hawaiian Sticky Chicken is a little sweet, sour, spicy, and crunchy but it’s packed with amazing texture and flavor.

No Ratings

Ingredients

1/4 cup soy sauce
3 tablespoons garlic
2 tablespoons hoisin sauce
3 tablespoons ginger
1 tablespoon hot sauce
1/4 cup pineapple juice
1/4 cup brown sugar
3 tablespoons rice vinegar
1 pound chicken breast, cut into bite-sized pieces
2 cups sugar snap peas, trimmed
2 tablespoons sesame seeds
1/2 cup green onions, roughly chopped
2 cups cooked brown rice

Instructions

Combine the first eight ingredients (soy sauce through vinegar) in a mixing bowl. Set aside.
Heat a large skillet or wok coated with cooking spray over high heat. Stir-fry the chicken until brown. Remove from the skillet.
Spray the pan with cooking spray and stir-fry the snap peas until crisp tender.
Return the chicken to the pan and pour the sauce over the chicken and peas. Bring to a boil then simmer until slightly thickened; about 7 to 10 minutes. Serve with 1/2 cup of rice and about 1 1/2 cups of the chicken mixture. Garnish with the sesame seeds and green onions before serving.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 450Total Fat 7gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 5gCholesterol 97mgSodium 1195mgCarbohydrates 51gFiber 6gSugar 19gProtein 43g

Asian Inspiration

Asian Chicken Slaw Salad by Making Miracles
Asian Inspired Broccoli Slaw by Art of Natural Living
Potsticker Sloppy Joes by A Kitchen Hoor’s Adventures
Pan-Fried Cabbage and Noodle Buns by Magical Ingredients
Pork and Shrimp Pad Thai by That Recipe
Pork Bulgogi Lettuce Wraps by Hezzi-D’s Books and Cooks
Szechuan Green Beans and Ground Pork by Cheese Curd In Paradise

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The post Hawaiian Sticky Chicken with Rice and Peas appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Ham and Pea Fried Rice

Chris — Fri, 02 Jun 2017 23:00:33 +0000

Ham and Pea Fried Rice is quick and easy. It’s made with leftover ham which is a great way to use leftover ham to make a fun meal for your family.

I have drawers and drawers full of gadgets. Kitchen gadgets mind you! Sheesh.

Some of them are great for a minute and serve a purpose, the rest of them just sit there. Unused. Taking up space in my drawer. Precious space for gadgets – no, kitchen TOOLS that actually work.

KitchenIQ makes amazing kitchen tools. I will gladly donate or bequeath gadgets to another, young, budding kitchen hoor to get them on their way to make room for KitchenIQ tools. I’ve used many in my few years of blogging. I use them all the time and often!!

I first highlighted their V-etched Spice Grater in my Chai Chocolate Apricots with Pistachios. Yes. I still keep this in my parent with a piece of nutmeg in it that I use all the time. Making a béchamel based cheese sauce? Put a little sprinkle of nutmeg in it to enhance its flavor. You’d be surprised.

I also use a sprinkle in cookies, pies, and even my Swedish meatballs. I still have to share that recipe with y’all. So, as you can tell, it’s stays in the front of my pantry and I get really irritated if it gets buried and I have to dig for it. It’s usually right in front on the baking shelf; easy to grab even for shorty here.

I don’t have a post where I highlighted their V-etched Better Zester. That’s a shame. I should. It is, hands down, really the best zester I’ve ever used. I’ve even given Dad one and he loves it. It has this tray that not only catches but measures – yes, I said MEASURES – your zest so you know exactly how much you’ve zested for your recipe. This is mind blowing.

It stays in the front or on the side of the drawer so I can easily pull it out every time I need to zest something or if I want to grate some ginger or onion. I use it for more than just fruit zests. It has multi-purposes.

This time, Camilla over at Culinary Adventures with Camilla had them send me The Grate Ginger Tool. And I have got to tell you, this thing is GREAT!! It grates ginger and could easily grate onion, garlic, or anything else you wanted grated for your recipes. Then you flip it over…

And there’s a SLICER! Hello multi-purpose!! Needless to say, my mind has been making a list of all the ways I could use the slicer part. Outside of the obvious garlic and carrots that immediately popped into my mind, I thought of strawberries! I have their Strawberry Tool already that I featured with my Strawberry Brie Grilled Cheese Bites, but the Grate Ginger Tool would make smaller slices. Thinner slices.

I almost ALMOST took those slices I made and toasted them in the pan just for garnish purposes. ALMOST. I think the hubs would have thought I was off my rocker if I did that. I may have to try that when he’s not around.

You know what the best part about the The Grate Ginger Tool, is? It’s SO EASY TO USE!! It took me just a few minutes to figure out what I needed to do to get my ginger grated for dinner. A quick rinse under some hot water, a little wipe with a soapy sponge, and it was cleaned in almost as much time as it took to use it.

No. I’m not kidding. Even when I was playing around with the slicer part while the ham cooked. You know why? It has nonstick surfaces. That’s why it cleans in not time! LOVE that. Because I’m all for quick and easy especially when it’s a multi-tasking tool like The Grate Ginger Tool.

When you’re talking a weeknight dinner like this one, you want quick and easy not only in recipe and preparation, but clean-up, too. That’s why I love this recipe so much! First, you purchased some ham – prechopped or not, that’s really up to you – and some frozen peas. Then you cook up some rice. I used brown rice because it has more fiber. Finally, you mix up an egg with some soy, sesame oil, and crushed red pepper.

Honestly. How simple can it be? It’s also pretty frugal, too. I don’t know about you, but I usually have everything on hand in the pantry or freezer. So, consequently, it wouldn’t really cost me a dime. Well, technically, yes, but not when I got ready to make the meal. Meaning, I wouldn’t have to put these items ON the shopping list. I already have them.

And just look at that hearty goodness! It’s packed with lean ham, sweet peas, the nutty brown rice, and the sesame and soy flavored egg coating over the rice. And…. GINGER! The ginger flavor is throughout the whole dish and tastes amazing. There’s hoisin, fish sauce, teriyaki sauce; I could pass on all those. As long as I have tamari soy, sesame seed oil, and ginger I’m a happy person. That’s all I need for a stir fry or a fried rice recipe.

You see what I mean about the slices? I think I’m in love with this new tool. I see SO many uses for it. Radishes! Cucumbers! The Grate Ginger Tool is genius and it will have a prominent place in my pantry right next to the V-etched Spice Grater. I’ll definitely be using it often for not just ginger.

What’s your favorite KitchenIQ tool? Which one do you plan on purchasing next?

Make sure to follow them on Facebook, Twitter, Pinterest, YouTube, and Instagram.

Ham and Pea Fried RIce

Cook Time: 15 minutes

Total Time: 15 minutes

Ham and Pea Fried Rice is quick and easy. It’s made even more quick and easy with the KitchenIQ Grate Ginger Tool! It grates ginger in minutes and slices in seconds.

No Ratings

Ingredients

2 eggs, lightly beaten
1 tablespoon low sodium-tamari soy sauce
1/2 teaspoon sesame seed oil
pinch crushed red pepper
1 tablespoon freshly grated ginger
1 pound cubed, lean ham
2 cups cooked, brown rice
2 cups frozen peas, thawed
1 cup thinly sliced onion

Instructions

Combine the egg with the soy sauce, sesame seed oil, and crushed red pepper. Beat lightly and set aside.
Place a large skillet coated with cooking spray over high heat. Add the ginger while the pan is still cool. When the ginger becomes fragrant and begins to pop, add the ham.
Saute the ham until heated through and slightly browned. Add the frozen peas and onions. Continue cooking until the onions are crisp tender.
Stir in the rice and cook for 1 minute before pouring the egg mixture over the rice. Cook 2 to 3 minutes more or until the eggs are cooked through and coating the rice.

The post Ham and Pea Fried Rice appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Tangerine Chicken Stir-Fry

Chris — Sun, 07 Feb 2016 13:30:58 +0000

Both sweet and tangy, this Tangerine Chicken Stir-Fry is healthy and quick, It uses Tangerine Hatch Chili sauce, lean chicken breast, and tasty vegetables for this delicious dinner.

I love Not Ketchup. Every event Camilla hosts can almost guarantee each blogger a bottle of Erika’s tasty sauces. I’ve made Turkapple Burgers with Yumback Sauce and Purple People Eater Sliders with the blueberry white pepper sauce, Cherry Chipotle Chicken Barbecue Sandwiches and Lime Shrimp with Chipotle Cherry Cocktail Sauce with the cherry chipotle sauce, and Slow Cooker @NotKetchup Smoky Date Barbecue Sandwiches with the smoky date sauce. The only one I haven’t cooked with is the spiced fig sauce.

Yeah, sorry. I just bombarded you with some massive links to other Not Ketchup recipes. But I just wanted to show you how delicious these sauces can be either on their own or in a recipe or seven. LOL

LWe’re heading into the home stretch of #FreshTastyValentines where 22 bloggers are putting together some amazing #FreshTastyValentines recipes for you to cook up for your loved ones this Valentine’s Day.

Camilla over at Culinary Adventures with Camilla invited some amazing bloggers – myself included – and some SUPER generous sponsors for this event where we cooked up some healthier Valentine’s recipes for our loved ones. So, make sure you show her some mad love and comment on her recipes. And don’t forget to enter the giveaway in this post.

Now, this tangerine hatch chili sauce from Not Ketchup is truly different from all the other sauces Erika sells. “Why?” you ask? Well, it has not sugar in it. So, for those of you that are following a low-carb, diabetic, or just a low sugar diet, this one is perfect! It’s tangy and delicious!

Granted I did put brown sugar with mine in this sweet and sour style stir-fry. I initially was going to make some macadamia nut crusted chicken fingers and use this as the dipping sauce. Yeah. Didn’t happen. Snowzilla happened and I didn’t make it to grocery that weekend. It truly did put a damper on my recipe creating for a good week!

Anyway, this new tangerine Not Ketchup sauce has amazing tangerine flavor. Once I tasted it, I instantly thought of an orange beef recipe. This morphed into the Tangerine Chicken Stir-Fry you’re reading about today. One, because I forgot to take beef out for dinner and two – see previous paragraph.

Just look at that color! You know it’s going to have amazing flavor from the tangerine Not Ketchup, the brown sugar, ginger, garlic, veggies, yum! And it truly did taste exactly like I thought it would. Which doesn’t happen to me often. It might to other bloggers, but not me. At least not on a first try and when I’m just pulling this one outta…

I mean, I knew what I wanted it to taste like, but didn’t do much research on how to get it to taste like that. Initially, I was only going to add a few tablespoons of the Not Ketchup, but then I looked at it and was like, “That’s just not enough sauce!” So, I added more tangerine hatch chili sauce and it was PERFECT! I tasted it before I put it on the chicken and veggies and almost wanted to drink the bowl.

Now, since this is supposed to be a healthy recipe, I made sure to use lean chicken breast. I didn’t add oil to the pan; I used cooking spray. Please use oil should you chose to, but the hubs has cholesterol issues which I’ve discussed many times before.

So, the little oil I use – yes even the “heart healthy” kind – the better. His cholesterol is genetic so it’s a lose lose for us eventually. I used fresh vegetables and a LOT of them! They far outweighed the chicken in this recipe. Then, when all was said and done, I put it on deliciously nutty brown basmati rice.

And that was dinner last night. Literally. And we ate late because we went on a little shopping spree out at Leesburg. It’s funny because we went looking for some Nike flip flops for the hubs. We got everything BUT that!

I got some fuzzy comfies from Jockey, some new boots from Rockport (Not just for old people I swear by these most comfortable heels EVER), some shoes for the hubs, and I got a grown up purse. HA! I’m so not a purse person but since I have to carry reading glasses now, I need a purse. Yup, everything BUT flip flops for the hubs.

So, to say this recipe came together quickly and easily is an understatement. Once the rice was cooked, it took about 20 minutes start to finish. You could easily whip this up any night of the week for a healthy, tangy, and delicious meal for your loved ones.

Tangerine Chicken Stir-Fry

Cook Time: 15 minutes

Total Time: 15 minutes

Both sweet and tangy, this #FreshTastyValentines recipe for Tangerine Chicken Stir-Fry is healthy and quick, It uses @NotKetchup Tangerine Hatch Chili sauce, lean chicken breast, and tasty vegetables for this delicious dinner.

No Ratings

Ingredients

1/2 cup Not Ketchup Tangerine Hatch Chili Sauce
2 tablespoons brown sugar
1 tablespoon cider vinegar
2 tablespoons low sodium tamari soy sauce
1/2 teaspoon sesame oil
1 tablespoon minced garlic
1 tablespoon minced ginger
1/2 cup shredded carrots
1 cup sliced celery
1 1/2 cups coarsely diced bell pepper
1 1/4 pounds chicken breast, cut into bite sized pieces
6 cups cooked, brown rice

Instructions

Combine the first five ingredients (Not Ketchup through sesame oil) in a small mixing bowl. Set aside.
Place a large skillet coated with cooking spray on the burner. Add the garlic and ginger and heat the pan on high heat.
When the garlic beings sizzle add the vegetables. Stir fry 1 to 2 minutes before adding the chicken.
Sautee the chicken until almost cooked through. Pour the ketchup sauce over the chicken and reduce heat to simmer. Continue to simmer until the chicken is cooked through and the sauce thickens slightly.
Remove from heat and serve with brown rice and egg rolls.

The post Tangerine Chicken Stir-Fry appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Hawaiian Fried Rice

Chris — Sat, 23 Jan 2016 23:00:48 +0000

This Hawaiian pizza inspired fake-out food, Hawaiian Fried Rice has lots of flavor and cooks up quick for any night of the week.

We have ham at New Year’s. Do you have ham at New Years? Or do you have noodles? Or another turkey? A roast? What?? Just tell me already!

Um…so, we had this ham. It was the smallest ham I could find for the two of us. It was a sixteen pounder. Yes. I know. We had a 16 pound turkey, too. What is it with me and the sixteen pound meats? Now, if I could only find sixteen pound angus roast as cheap as the turkey or the ham, I’d be SET!

I think we had at least three packages of ham in the freezer including a ham hock for soup. Man. I can’t WAIT to make some soup! It’s so easy to make in the slow cooker. That and some cornbread and it’s the epitome of comfort food for me. Seriously. I remember Dad always had raw onion sliced with his soup. So good.

I had some grandiose plans with the ham. Honestly. I was thinking, ham and cheddar enchiladas, some soup, and this fried rice. But, I didn’t want to do just any fried rice. Especially since I had some pineapple in the fridge from Christmas.

The steamed pudding I make every year requires pineapple juice. It’s worth it. And it’s cheaper to purchase some tidbits or something in juice than a six pack of pineapple juice. Granted, I’d have pineapple juice for 6 years, but I’m not sure it will last that long. What’s the shelf life of pineapple juice, anyway?

So, I had ham and I had pineapple. What’s a blogger to make? Something Hawaiian! I already did pizza. That’s here. Then there’s the kabobs and the deep dish pizza. What’s left? Pasta? Casserole? Fried rice! Bingo!! I’d make some Hawaiian fried rice for dinner.

I’m always trying to find some way to make great fake-out food at home. There’s quite a few stir-fry recipes already on my blog. We used to make our own Chinese food feast at home when I was growing up. We had the little yellow Chinese cookbook. No, that’s not it’s official name, but that’s what we called it. It was the go to book for anything and everything Asian that we wanted to make. Egg drop soup? Yup! Sweet and sour soup? Yup! Egg rolls, dumplings, scallion pancakes, kung pao; you name it, it was probably in there and we probably tried to make it at one point or another.

It was never a dull moment in the kitchen growing up, that’s for sure. Between the Asian recipes, the Mexican recipes, and the countless Central and Eastern Europe recipes (mainly pierogies and cabbage rolls, but I think there was some borscht in there, too) I definitely have an appreciation of many different types of cuisines.

Yes, I know this isn’t really an Asian recipe, but the fried rice method is sort of Asian, isn’t it? I mean, I had Korean friends who always made fried rice for breakfast. I use their method of cooking fried rice with egg in this recipe. Actually, it’s almost the only way I make fried rice any more. I don’t fry the egg separately. I pour the egg over the rice as it’s cooking so that it gets fried with and coats the rice. It makes for a more flavorful rice; at least I think so.

No, I didn’t make the egg rolls. I haven’t ventured into that realm yet. Mom still rules that recipe. I’m hesitant to try to make them because I just know they will not compare to the ones that Mom used to make. However, I did make her date filled wontons. They’re delicious and I HIGHLY suggest you make these for dessert after making this fried rice recipe. And stay tuned tomorrow for a completely new Asian fake-out recipe.

What’s your favorite way to make fried rice?

Hawaiian Fried Rice

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

This Hawaiian pizza inspired fake-out food, Hawaiian Fried Rice has lots of flavor and cooks up quick for any night of the week.

No Ratings

Ingredients

1 cup egg substitute (or 4 large eggs)
3 tablespoons soy sauce
1/2 teaspoon sesame seed oil
Pinch crushed red pepper
1 cup thinly sliced onion
1/2 cup chopped celery
2 cups diced ham
1 1/2 cups pineapple tidbits
1/2 cup sliced green onions
4 cups hot, cooked rice

Instructions

Combine the egg substitute (or eggs) with the soy sauce, sesame seed oil, and crushed red pepper. Set aside.
Heat a large skillet coated with cooking spray over high heat. Sauté the onion and celery 1 to 2 minutes. Stir in the ham and sauté until it begins to brown. Add the pineapple and cook until it’s heated through.
Add the rice to the pan, stirring until combined. Pour the egg mixture over the rice shaking to make sure the egg is distributed throughout the rice mixture. Allow to cook 1 minute before stirring. Stir frequently until the eggs are cooked. Divide evenly between four plates and serve with your favorite egg rolls.

The post Hawaiian Fried Rice appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

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