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.

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The post Easy Chicken Stir-Fry Recipe Revolutionizes Weeknight Dinner appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

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.

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

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

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.

Korean BBQ Beef Stir Fry is gluten free and totally delicious

Chris — Sun, 12 May 2024 10:00:00 +0000

Korean BBQ Beef Stir Fry with Cabbage is packed with sweet and spicy Korean barbecue flavor, crispy vegetables, and delicious rice noodles. It’s gluten free and totally delicious.

I received samples from Kevin’s Natural Foods to create this recipe for their contest. All opinions are my own. Thank you for supporting the brands that support A Kitchen Hoor’s Adventures.

I never shy away from trying new products. And I’m not shy from trying to create a recipe for those with alternative nutrition and food allergies. Granted, it’s not as often as I should, but I do try to consider others with different dietary requirements than me.

And it’s also known that I never shy away from trying a product. I mean, some of these products I never would have heard about had I not said yes to the sample email or the recipe contest. Like Kevin’s Natural Foods. I’ve used their products before. I made some delicious meatballs with one of their sauces. So, I know that their products taste delicious.

What is Keven’s Natural Foods?

Kevin’s Natural Foods is a line of sauces, seasonings, and quick to prepare entrees. They’re all natural ingredients for clean eating. The majority of all their products are either paleo, gluten free, keto, dairy free, vegan, or nut free. Yes, that’s a lot of dietary restrictions, but clean eating usually fits into at least one of these categories.

Their goal is to make sure that even the busiest clean eaters have delicious and flavorful food at their fingertips to make a delicious meal. And delicious is an understatement. They have a tikka masala, Korean style barbecue, Thai style coconut curry chicken, and chicken chile verde just to name a few.

For this recipe, I used their Korean Style BBQ Beef. Of course, I had to make a stir-fry for me and the hubs. To keep it gluten free, I used delicious rice noodles and tons of veggies for a deliciously filling meal. The napa cabbage is a fun addition to my typical stir fry veggies of snap peas and celery. It’s not as thick as regular cabbage and has a decidedly different flavor than most cabbages out there.

What is Korean BBQ?

Typically, it’s just like every other barbecue. Grilled meat with a sauce of some description. In this case, it’s a Korean barbecue sauce that is a Bulgogi style sauce. It’s made with coconut aminos, garlic, toasted sesame seeds, ginger, coconut sugar, and spices. I know it doesn’t sound like a lot, but the flavor is awesome. It’s rich and full of Asian flavors.

It has a sweet a slightly smoky flavor. But then there’s the delicious sesame and ginger flavor and a kick from some of the spices. It’s not too spicy though. There’s just a hint of it in there. The sauce itself is thick and rich. It coated every piece of beef in the pan along with the veggies and the noodles. It is one flavor packed meal!

What’s in Korean BBQ Beef Stir Fry with Cabbage?

This is a gluten free recipe. I’m just going to say that right at the start. And I’m also going to say that even with this recipe being gluten free there’s no lack of flavor. And even though there’s noodles in this Korean BBQ Beef Stir Fry with Cabbage recipe they’re not boring veggie noodles. I feel like those are lacking in flavor sometimes. I could never do a gluten free or even a keto diet all the time. I’ll get into that in a bit.

You will not miss the flavor in this recipe. It’s packed with the Kevin’s Korean Style BBQ Beef. Then there’s crispy Napa cabbage, hearty celery and a garnish of bright green onions. The beef is super tender. I will admit that I kept snacking on it while I was waiting for the noodles to cook. Yes, they only took like 10 minutes but still. It’s super tender and delicious.

For this Korean BBQ Beef Stir Fry with Cabbage recipe to be gluten free, I used rice noodles. I actually really like rice noodles for Asian recipes. Usually, it takes about half the time to cook then regular noodles. You soak them in warm water for 5 or so minutes. That’s a good jump start in cooking them. Then I put them in the pan to cook the rest of the way with some chicken broth, sesame oil, and tamari soy sauce to get some flavor in those noodles.

What is tamari soy sauce?

Like all soy sauces, they’re a product of fermenting soybeans as I understand it. Tamari is a Japanese sauce that is a byproduct of making miso paste. It’s darker and has a richer flavor than other soy sauces. And it has little to no wheat in it. That is the major difference between the two. So, tamari soy sauce is slated as being gluten free. Perfect for this recipe!

It’s my go do soy sauce. I’m glad that the hubs has changed stores and I have to shop at the one that stocks tamari on a regular basis. For me, it has a richer flavor but it’s also less salty. Sometimes soy sauce it just too much for me. I have such a sensitivity to salt that I usually cut the amount in half if I’m using regular soy sauce. But not with tamari. It’s not as bitter and is well rounded in flavor.

What does Korean BBQ Beef Stir Fry with cabbage taste like?

First, you taste the delicious sauce. It’s sweet and smoky with a hint of a kick. Then you crunch into the noodles, celery, and snap peas. Let me tell you, those snap peas were almost like candy. They were so sweet. And the noodles are rich and full of flavor from being cooked in the broth and then tossed in the sauce. Each bite is full of flavor and texture. I devoured the whole bowl and had no regrets.

Thankfully I made enough Korean BBQ Beef Stir Fry with Cabbage to have leftovers. And I devoured those for lunch!! So, if you’re worried about reheating the dish, don’t be. I added about a tablespoon of broth when I reheated it to sort of revive the sauce and noodles, but it wasn’t absolutely necessary.

The best thing about this whole Korean BBQ Beef Stir Fry with Cabbage recipe is how fast it comes together. Since the beef is already cooked and seasoned, it’s really just a matter of cooking the noodles. And that took about 10 minutes. Then it’s about 3 to stir-fry the veggies and another 3 or so to heat the beef and the sauce with the rest of the ingredients. Dinner is on the table in under 20 minutes! Can you believe it? And it tastes like you spent longer than that cooking it. It’s a win win for everyone!

Korean BBQ Beef Stir Fry with Cabbage

Cook Time: 16 minutes

Total Time: 16 minutes

Korean BBQ Beef Stir-Fry with Cabbage is packed with sweet and spicy Korean barbecue flavor, crispy vegetables, and delicious rice noodles. It’s gluten free and totally delicious.

No Ratings

Ingredients

1 pound Kevin’s Natural Korean BBQ Style Beef
2 tablespoons canola oil
3 cups thinly sliced Napa cabbage
1 1/2 cups sugar snap peas
1 1/2 cups thinly sliced chopped celery
7 ounces rice noodles
1 1/2 cups chicken broth
1/2 cup tamari soy sauce
1/4 cup sesame oil
1/2 cup thinly sliced green onions

Instructions

Cover the rice noodles with hot water and set aside.
Heat a non-stick skillet or wok over high heat.
Add the canola oil and swirl to coat the pan.
Drain the beef in a strainer and break apart the large pieces before adding to the pan.
Sauté the beef for 3 to 4 minutes before adding the cabbage, sugar snap peas, and celery.
Stir-fry the beef and vegetables for 3 to 4 minutes or until the vegetables are crisp tender.
Remove from the pan and set aside.
Add the chicken broth, tamari soy sauce, sesame oil, and drained rice noodles to the pan.
Simmer 6 to 10 minutes or until the noodles are al dente.
Return the beef and vegetables to the pan.
Stir in the Korean BBQ style sauce and simmer 3 to 4 minutes or until the sauce is heated through.
Garnish with the sliced green onions before serving.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 655Total Fat 43gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 30gCholesterol 86mgSodium 3645mgCarbohydrates 34gFiber 5gSugar 12gProtein 36g

That's a crazy amount of calories.

Beef is What’s for Dinner

Bacon Wrapped Meatballs from Hezzi-D’s Recipe Box
Chimichurri Burger from Art of Natural Living
Hot Pepper Beef Stir-Fry from Karen’s Kitchen Stories
Italian Shredded Beef from That Recipe
Korean BBQ Beef Stir-Fry from A Kitchen Hoor’s Adventures
Teriyaki Steak Stir-Fry from Palatable Pastime

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The post Korean BBQ Beef Stir Fry is gluten free and totally delicious appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Pork Piccata Stir-Fry is Quick and Easy to Make.

Chris — Sun, 20 Aug 2023 10:00:00 +0000

Garlic & herb marinated pork loin Filet is the star in this Pork Piccata Stir-Fry. It’s packed with flavor and on the table in under 30 minutes!

I can’t believe it’s the middle of August. School will start any day now. Sorry to be the bearer of bad news. In fact, some might have already gone back to school. Where does the time go? For me, it’s spent working on data clean up at work. That’s where it goes.

Soon it will be all Mom taxis to and from school, practice, rehearsals; you name it. This means you have to arm yourself with some quick and easy meals to make for dinner. For me, quick is easy is always a stir-fry. No, that’s not always an Asian dinner. Just trust me on this one.

What is a stir-fry?

A stir-fry is more of a technique than a cuisine. The ingredients are fried in a hot wok (or skillet) coated with a small amount of oil. The key to a good stir-fry is to make sure the ingredients are as close to same size as possible. This will make the cooking time even and quick. Bite-sized is best, too. Especially if you’re going to use chop sticks to eat with. Which I haven’t done in forever.

Add the oil right before adding the ingredients to prevent the oil from smoking up the kitchen. I’ve made that mistake before. I had to cool the pan down, wipe out the pan, and start over again. Not fun when you have screaming hungry kids. Big or little.

First the aromatics like garlic and ginger go into the wok for a few seconds first. There’s two rules of thumbs when making stir-fry. I chose to add all the ingredients in order of cooking time. Some prefer to cook the veggies first and remove them from the pan. Then cook the protein, add the veggies back to the pan to warm up, and then top with the sauce.

There’s a ton of stir-fry sauce recipes out there. I made one that I use all the time. And I just realized that I haven’t shared it on the blog. I really need to remedy that. It’s super simple and delicious. I’ve shared many stir-fry recipes, but not that one. But your stir-fry sauce can be as simple as some soy sauce, sesame oil, ginger, garlic, some brown sugar, and a little cornstarch for thickening.

What makes a stir-fry quick and easy?

Once the ingredients are prepped, a stir-fry shouldn’t take longer than 10 or 15 minutes to cook. And prep work can be super easy if you peruse the salad bar for pre-chopped veggies. Or do what I do and thaw out a frozen stir-fry mix. Or thaw out a pepper and onion vegetable mix. That’s one of my favorite go to options. If you’re using frozen veggies make sure to drain them well before adding them to the pan.

Make sure the meat is cut evenly and in bite sized pieces. Or in thin strips. A great trick to thinly slicing the meat is to put it in the freezer for 10 minutes or so. It won’t completely freeze but putting it in there will make the meat firm enough to make it easy to slice. It can make or break prep work for a stir-fry.

What’s in pork piccata stir-fry?

This is why I say that stir-fry is not always an Asian cuisine. I use the stir-fry method to make lots of different recipes. Like this pork piccata stir-fry! And I have a delicious Bayou stir-fry, breakfast stir-fry, chicken Kiev stir-fry, and a Tex-Mex stir-fry just to name a few.

This pork piccata stir-fry has thin slices of garlic and herb marinated pork roast. There’s also the lemons and capers which is essential to piccata. And a little chicken broth. I omitted the wine, but you can add some if you want. And, of course, there’s lots of garlic.

There’s also some spinach for veggies. If your kids don’t like veggies, try some broccoli or even green beans. They would both go well in this dish. So would some zucchini, cauliflower, Brussels sprouts, even bell peppers if that’s all your kids will eat. Just add some vegetables that they love, and they will devour this stir-fry.

What does Pork and Piccata Stir-Fry taste like?

So delicious! I used a garlic and herb marinated pork loin from Smithfield. I love their pork and they have delicious flavors that are quick and easy to prepare. I used their pork in my applewood bacon al pastor tacos. They were super simple and quick to make, too.

Don’t worry about the amount of lemon in there. It’s a very mellow flavor from simmering with the chicken broth. There’s the briny flavor from the capers. It’s a nice salty complement to the hint of lemon flavor and the garlic and herb marinated pork.

I served mine over rice. You can serve yours over pasta. Heck, you can even serve it over mashed potatoes if you want. It’s your pork piccata stir-fry to serve your family however you want. And I remember what Jaques Pepin said. “A recipe is just an idea” because ingredients vary from place to place and time to time so it will never be the same twice. So, take the idea and run with it!

So you see! A stir-fry doesn’t have to be an Asian recipe. You can take the stir-fry technique, put together whatever veggies, meats, and flavors you want, and have a quick and delicious dinner on the table in no time! Especially if you use some convenience frozen veggies or hit the produce aisle or salad bar. There’s plenty of chopped veggies in both places.

There are even some meats that are pre-chopped for cooking now. I know my store has some stir-fry beef that’s thinly into sliced strips. They’re a little larger than I want so I usually wind up chopping it up again, but at least I don’t have to worry about how thin and even the slices are. Some chicken brands are starting to market convenience chopped chicken for dinner, too. So, there’s no excuse why you can’t make a delicious meal in under 30 for your family.

6 servings

Pork Piccata Stir-Fry

Prep Time: 10 minutes

Cook Time: 20 minutes

Additional Time: 5 minutes

Total Time: 35 minutes

Garlic & Herb marinated Smithfield® pork is the star in this Pork Piccata Stir-Fry. It's packed with flavor and on the table in under 30 minutes! #SmithfieldFast #RealFlavorRealFast

No Ratings

Ingredients

1 1/2 pound Smithfield® Garlic & Herb marinated pork loin
1 1/2 tablespoons canola oil
1 1/2 cups unsalted (or low sodium) chicken stock
2 tablespoons fresh lemon juice
2 tablespoons capers, drained
8 ounces baby spinach
4 cups cooked rice (I used brown basmati rice)

Instructions

Thinly slice the pork loin into bite-sized strips.
Heat a large skillet on high heat. As soon as the pan is very hot, swirl the oil into the pan and then add the pork strips. Allow them the brown slightly before you begin to stir. You want the pork strips to get good a brown all over.
When the pork is good and brown, stir in the chicken stock, lemon juice, and capers. Simmer until the chicken stock is reduced by half.
Add the spinach to the pan and simmer until wilted.
Stir in the cooked rice and remove from heat. Stir the rice into the pan and let the pan sit for 5 minutes before serving. This allows the broth to soak into the rice making it rich and delicious.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 290Total Fat 7gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 5gCholesterol 14mgSodium 199mgCarbohydrates 46gFiber 2gSugar 2gProtein 12g

30 Minute Meals

20 Minute Sticky Mongolian Beef from Jen Around the World
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Pork Piccata Stir-Fry from A Kitchen Hoor’s Adventures
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The post Pork Piccata Stir-Fry is Quick and Easy to Make. appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Pork and Noodle Stir Fry

Chris — Wed, 15 Dec 2021 11:00:00 +0000

Pork and Noodle Stir Fry is a quick an easy dinner on the table super quick. The Fortune noodles cook up quick and taste hearty and delicious in this simple stir fry.

This post is sponsored by JSL Foods, but all opinions are my own. Thank you for supporting the brands that support A Kitchen Hoor’s Adventures.

I cannot stress enough how much I love stir fry recipes. They are simple and you can make them with almost anything you have in the house. I’ve used Spam, Italian sausage, Kyiv style chicken, and even a Cajun flavored stir fry. To me, stir fry is a method and not just an Asian recipe.

What is stir fry?

Stir try is a cooking method where ingredients cook in very hot oil for short periods of time. That’s the basics. However, there’s some technique to stir frying. And most do not know that there are two styles of stir fry. One includes a sauce which is chao and the other doesn’t have a sauce making for a crispier stir fry. The latter, called bao, shows up later in Chinese history.

For stir fry to be successful the ingredients must be similar in size and shape. Think thin strips or bite sized pieces. This allows everything to cook evenly and quickly. It also allows everything to cook with little oil and preserving as many nutrients as possible from the raw vegetables. The longer vegetables cook, the more nutrients they lose. So, stir frying keeps all that goodness in your veggies along with the delicious flavor of stir frying.

Since stir frying uses such a high heat and quick cooking method, meat and veggies sear quickly. This prevents the natural juices from escaping and evaporating into the pan. Which makes for a more flavorful dinner on the quick.

Why stir fry in a wok?

Stir fry is cooked in a wok. Usually the wok has that iconic shape for a reason. There are zones to the wok that allow for different cooking times based on the ingredients. The woks sold in the US are have a slightly different shape. And that’s because we don’t cook over a piping hot flame.

If you’ve ever watched one of those travel cooking shows where they go to Asia, you’ll know what I mean. It’s almost like the wok is over a large Bunsen burner with focused heat. None of use cook that way here. So, our woks have a flat bottom. Or if they’re round bottomed, they have a ring to place over the burner.

Stir fry is sort of like planning Thanksgiving dinner. You should start with the thing that takes the longest to cook and work towards the thing that is the shortest. But as you work towards the quicker ingredients you don’t want to keep everything in the bottom of the pan. That’s where the iconic wok shape comes into play.

The flat bottom of the wok is for the things you are currently cooking. The sloping sides of the wok is a staging area or warming area for things you’ve seared but still need more cooking time. This is the beauty of stir frying. Everything eventually goes in the same skillet but in pecking order based on cooking times.

Can you stir fry in a skillet? Yes, or course. Before I got my wok I used a large skillet to stir fry dinner. And when I say large, I mean LARGE! I think it’s at least 16 inches across? This leaves plenty of room to cook in the center of the pan to sear and room on the edges to hold ingredients that are seared and waiting to join the rest of the ingredients.

Can stir fry vegetables be frozen?

Yes. But I wouldn’t suggest they still be frozen if you’re cooking the bao style stir fry. They will not get hot enough to sear properly. And they might cool the pan too much and prevent the rest of the ingredients to cook properly for a crispy stir fry.

However, for a chao style stir fry, absolutely. I’ve made stir fry with frozen vegetables all the time. Especially if I make my homemade easy stir fry sauce. It allows the vegetables plenty of time to get a little sear on them before simmering in the sauce. And this stir fry homemade sauce is super easy and comes together with some basic pantry staples.

Can you make stir fry using leftover pork?

Absolutely! I did for this recipe. We had two nice, pan seared pork chops in the fridge leftover from a previous dinner. They were even sitting in a nice cream sauce. But I knew I would not eat them as they were. So, I repurposed them in this stir fry.

You can use any kind of leftover ingredients for stir fry. I’ve used peas, ham, chicken, and even sausage! Because who says that stir fry must be Asian in flavors? I sure don’t! I just use the methods to make delicious stir fry in many different types of cuisines. So, grab those leftover meatballs and make a different kind of spaghetti to go with them!

Is stir fry healthy?

It can be. Stir frying doesn’t require lots of oil. It’s more of a sear which keeps most if not all the nutrients in the veggies and meat. And the ingredients don’t sit in the oils like other cooking styles. It’s like me with shopping. Get in, get the job done, and get out. There’s no meandering in the pan with the oil so it can absorb into the ingredients. Stir fry is about quick cooking so the oil doesn’t get the change to permeate the food and lingering.

And if you chose lean meats with plenty of vegetables it can absolutely be healthy! I like to use center cut pork. And for beef, it’s usually eye of round or sirloin. Lately it’s been a top or petit sirloin because they have great flavor, are lean, and when quick cooked are still tender.

Make sure to watch the sodium content of your sauces. I always get the reduced sodium soy sauce. My preference is the tamari soy sauce. It has a great, rich flavor that’s different from regular soy sauce. I think it’s gluten free, too. Don’t quote me on that one.

For me, I must watch my use of sesame oil. It tastes delicious and I use it sparingly as a little garnish at the end of the cooking. If they made a perfume out of sesame seed oil, I would totally buy it. The aroma and flavor is so intoxicating to me

Just look at all that ramen goodness right there! There’s the lean pork, green onions, red bell peppers, some squash, sugar snap peas, and a little water chestnut. That’s my favorite stir fry veggie mix. It has great crunch and flavor. And is perfect with the pork and stir fry sauce.

And yes, stir fry can be reheated in the microwave. It might make everything a little softer since they reheat from the inside out, but it’s totally doable. I do it all the time. Of course, I also eat it cold from the fridge, too. It has a different flavor. Try it sometime.

Pork and Noodle Stir Fry

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Pork and Noodle Stir Fry is a quick an easy dinner on the table super quick. The Fortune noodles cook up quick and taste hearty and delicious in this simple stir fry.

No Ratings

Ingredients

For the stir fry:

2 cups diced cooked pork
2 cups frozen stir fry vegetable mix thawed and drained
1 cup shredded cabbage
1 cup chopped red bell pepper
2 tablespoons extra virgin olive oil
2 packages Fortune Hot and Spice noodles
1/2 cup thinly sliced green onions

For the homemade stir fry sauce:

1/4 cup low sodium soy sauce
1/4 cup toasted sesame seed oil
1 cup chicken broth (or vegetable broth)
2 tablespoons hoisin sauce
2 tablespoons minced garlic
2 tablespoons minced ginger
2 tablespoons brown sugar
1 tablespoon cornstarch
2 teaspoons rice wine vinegar
2 to 3 teaspoons of the hot and spicy packet mix from the noodle package (add more if you like it really spicy)

Instructions

For the stir fry sauce:

Combine all the ingredients in a quart jar with a lid and shake vigorously until combined. Or put the ingredients in a medium mixing bowl and stir well with a whisk until combined.

For the stir fry:

Heat a large wok or skillet over medium-high to high heat. I personally like high heat but it can make some smoke in the kitchen.
Swirl in the olive oil and add the pork.
Stir fry until the pork is extra crispy on the outside, about 2 to 3 minutes.
Move the pork to the outside of the wok or pan and add the vegetables.
Stir fry the vegetables 2 to 3 minutes or until they start to brown.
Remove the Fortune noodles from the outer package.
Pierce the inner bag and microwave on high 1 1/2 minutes for the two packages.
Move the vegetables to the outside of the pan and add the noodles to the center of the pan to stir fry 1 to 2 minutes.
Shake the stir fry sauce and carefully pour it into the pan.
Reduce the heat to medium and simmer until the sauce is thickened.
Garnish with the green onions before serving.

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

Sausage and Egg Breakfast Ramen

Chris — Fri, 10 Dec 2021 11:00:00 +0000

Sausage and Egg Breakfast Ramen is quick, easy, and super delicious! There are no rules to stir fry! This is an American twist on ramen stir fry that has eggs, sausage, and veggies.

This post is sponsored by Fortune Yakisoba Noodles, but all opinions are my own. Thank you for supporting the brands that support A Kitchen Hoor’s Adventures.

I know most of you don’t think of ramen when you think of breakfast. And I will confess that it’s not something I think of either. I think of frittata, waffles, omelets. Things like that are on my mind for breakfast. Not noodles.

However, there was that one time I made a pasta frittata. Of course, I had the pasta frittata for dinner, but you could easily make it for breakfast, too. So that got me thinking. Why can’t you have ramen noodles for breakfast?

What is ramen?

So, technically, ramen is the noodle soup. It’s flavored broth with some noodles and sometimes there’s meat and veggies in there, too. In some places it’s considered fast food. It’s fast to cook up so I can easily see the similarity. Here it’s usually college or budget friendly food.

The noodles themselves are wheat flour noodles that are light and springy. They’re yellow in color due to the kansui or alkaline based mineral water used to make the noodles. This water usually contains sodium bicarbonate and potassium carbonate. Sometimes there’s a little phosphoric acid in there. This kansui is the distinguishing factor between noodles and ramen noodles.

Ramen is from China but is extremely popular in Japan. In fact, some might think it is from Japan, but it’s not. Chinese immigrants brought the noodle dish from their homeland when they moved to Japan in the late 1800 and early 1900’s. They lived in Yokohama Chinatown which is just south of Tokyo in Japan.

Initially, the dish had ramen in broth topped with Chinese style roast pork. However, the Japanese took this simple noodle dish and ran with it. A restaurant owner employed several cooks from Yokohama Chinatown in the first ramen shop which he named Rairaiken. From there, the popularity of this simple noodle dish grew

Ramen gained more popularity after WWII. After the war ended the American Military occupied Japan. During that occupation, Japan recorded the worst rice harvest in 42 years. In order to try to alleviate this situation, the US flooded the market with inexpensive wheat flour. And, well, ramen is made with wheat flour. This plus lots of marketing about the health benefits of wheat flour put ramen as staple next to rice.

Where did ramen instant noodles come from?

This instant version of ramen is the creation of Momofuko Ando. It is an easy and inexpensive way to get ramen to be even more popular. This meant that anyone with some hot water can have an approximation of this popular dish. With this invention ramen skyrocketed in popularity. It is coined as being one of the most popular Japanese foods. In Tokyo alone, there are 5,000 ramen shops. Country wide? There’s over 24,000! One of those shops even received a Michelin star!

From there, Ando wanted to provide an even more convenient way to eat his delicious noodles. Thus, the cup o’ noodles was invented. It initially just had the noodles and the broth seasoning. Eventually he added dried vegetables and meat for more flavor. Ando even went so far as to create a vending machine that had the cups and water. Like a coffee machine of today, but with noodles.

Ramen eventually migrated from a simple dish that was budget friendly to now a staple of many Asian countries. Ramen started to show up as an export in the 70’s. But it wasn’t until they created the cup ramen did the product really take off in international sales. Eventually, ramen because synonymous with all instant noodles.

But there aren’t instant noodles!

Yes. I know they aren’t. But I wanted to illustrate the popularity of the dish and how it quickly moved across the globe as a staple of many countries. As with all things, though, we crave to elevate and make something simple into something exceptional. That’s where Fortune noodles comes in.

Otoichi and Kume Kawana immigrated to the US from Japan in the late 1930s. One of their kids, Frank, started making noodles 20 years later. Fast forward to the 70’s where JSL foods, created by Frank, started making a line of noodles. Eventually they would produce over 30 MILLION pounds of noodles for the US.

Five years later, the Fortune line of yakisoba style noodles starts appearing on shelves of grocery stores in the US. They even produce authentic Italian pasta and custom cookies under their Amber Farms brand. The company continues to expand to this day. And they continue to elevate the simple ramen noodle dish with their catch phrase from 2015, “There are no rules to stir fry!”

There are no rules to stir fry!

And I live by this motto. For me, stir fry is a method. It doesn’t have to be Asian, and it doesn’t have to be for dinner! I’ve made a breakfast stir fry before but with rice. There’s a delicious Tex-Mex stir fry, bayou stir fry that is Cajun style, and even a pork piccata stir fry on there. Most of my noodle stir fry recipes are Asian, but there is a curry noodle stir fry on there. So, as you can see, there are no rules to stir fry on my blog!

I think stir fry is more of a cooking style. Like braising and frying. It’s not always Asian in my book. To me, stir fry is a great way to get a quick and delicious meal on the table. And for busy weeknights, it’s a life saver for me!

This sausage and egg breakfast ramen was on the table in less than 10 minutes. The noodles are easily to prepare for the stir fry. I popped them into the microwave for about a minute to loosen them up. I fried them a little with the sausage before adding the water and some of the hot and spicy flavor packet. It is both hot and spicy! Use sparingly unless you really enjoy spicy food.

Then once the noodles were ready, I moved them to the side and added the scrambled eggs. Those cooked for a few minutes before I broke them up and incorporated them into the noodles. And the best part is you can easily double or triple this recipe based on the number of hungry mouths you need to feed. And they will love this fun and delicious spin on an Asian classic.

Sausage and egg breakfast ramen is full of turkey sausage. Feel free to use whatever sausage you want. I like turkey sausage. It’s not too calorie dense. There’s hearty egg. Those are so good for you. Then a sprinkling of green onions goes on top. Not only for color but delicious crunch and flavor.

And then there’s the noodles! I’ve eaten them at least once a week since I received the package from Fortune. I’ve even them in Asian style dishes, this breakfast, as soup. They are the best ramen noodles I’ve ever tasted.

Sausage and Egg Breakfast Ramen

Cook Time: 15 minutes

Total Time: 15 minutes

Sausage and Egg Breakfast Ramen is quick, easy, and super delicious! There are no rules to stir fry! This is an American twist on ramen stir fry that has eggs, sausage, and veggies.

No Ratings

Ingredients

1 1/2 tablespoons olive oil, divided
7.7 ounce package Fortune Yakisoba Hot and Spicy noodles
4 large eggs
1 teaspoon low sodium soy sauce
1 teaspoon sesame seed oil
1/2 cup diced turkey breakfast sausage
1/4 cup water
1/2 cup thinly sliced green onions

Instructions

Remove the noodles from the outer package. Pierce the inner noodle package and microwave on high 1 minute.
Combine the eggs with the soy sauce and sesame seed oil. Add in 1 teaspoon of the hot and spicy packet mix. Scramble lightly and set aside.
Heat a nonstick skillet over high heat.
Swirl 1 tablespoon of olive oil in the pan and add the noodles and sausage. Stir fry until the sausage is browned.
Add the water and 1 teaspoon of the hot and spicy seasoning packet. Reduce heat to medium-high. Continue to cook the noodles and sausage until the water is almost completely absorbed into the noodles.
Move the noodle mixture to one side of the pan.
Add the remaining olive oil and then the egg mixture.
Allow the eggs to cook for 1 1/2 minutes before using a rubber spatula to flip them over.
Cook the eggs an additional minute.
Stir the eggs and noodles together and continue to cook until the eggs are completely cooked.
Divide the noodles evenly between 2 bowls.
Garnish with the green onions before serving.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 579Total Fat 41gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 29gCholesterol 473mgSodium 1044mgCarbohydrates 22gFiber 3gSugar 3gProtein 30g

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Chicken with Walnuts

Chris — Sun, 17 Oct 2021 10:00:00 +0000

Chicken with Walnuts is a childhood favorite homemade take-out recipe. Packed with delicious chicken, walnuts, and lots of veggies it tastes just like I remember!

I know I’ve talked about growing up and cooking Chinese food. I mean, we grew up cooking lots of different cuisines and I loved every minute of it, for the most part. Still can’t stomach those oysters. Anyway, even as a youngster I remember one of my most prized possessions was a youth cookbook with recipes from around the world. There was Mexican, Chinese, Irish, English, and a few others I can’t remember. I don’t have the cookbook now. While I’ve grown up to bigger and better cookbooks I still remember how fond I was of that cookbook.

I think I made every recipe in that cookbook, but I can’t remember. What I do remember is another favorite cookbook from my childhood that I do have in my library. We called it the little yellow Chinese cookbook. I don’t remember it’s actual name. We just called it that because it was little, it was yellow, and it was a Chinese cookbook. I know, kind of boring, but it worked.

Whenever we wanted to cook some good Chinese food, we would pull that cookbook out. It had everything you could imagine and then some. We made hot and sour soup, egg rolls, date filled wontons, kung pao chicken, beef with broccoli, lemon chicken, egg drop soup, dumplings, and even almond cookies. I’m telling you, our house could smell like the best Chinese place in town when we were cooking up a storm from that little yellow cook book.

Confessions of a picky eater.

This Chicken with Walnuts recipe is one of my favorites that we used to make from that cookbook. Okay. I have to confess something to y’all, and I know I’ve said this before. I was very picky growing up. To the point that when I saw all the “things” that went into hot and sour soup, I wouldn’t touch it. I was an egg drop girl after seeing tree ears. Have you heard of tree ears? It was moo goo gai pan or beef with broccoli for me growing up.

But since Mom and Dad were persistent in getting me to eat all of these dishes, I love all of them and look back fondly on all the time we spent making them in the kitchen. To date, my hands down fave is mu shu pork with those little pancakes. I do not like the hoisin, but I’ll eat my weight in the pork and vegetable mixture. Next is probably General Tsaos. I can also kill a bowl of hot and sour and dumplings.

And egg rolls? Just not the same as Mom’s. I’ve threatened the hubs that I will be making these at some point this winter. Because they’re pretty time consuming I’d rather not try them in the middle of summer. I just get too hot cooking like that in the summer. They were my favorite for breakfast the next day, too. So so good especially with homemade mustard. You can’t beat house mustard.

Not to mention they go really well with this dish. This dish that tastes just like I remember it. All those ginger, garlic, soy flavors just flooded memories of pulling out that yellow book, choosing a recipe to cook, and all hands getting in and helping. Boy do I miss those days.

But now I get to make new memories. And I get to try out new recipes from different countries. With the internet, which wasn’t all that great back then, I can find practically any recipe I could ever want to cook. I’ve travelled to Afghanistan, Russia, Bosnia (literally for this one), and Albania from my kitchen just to name a few. I started a series, and I should get back to it, where I was picking a dish from every country in the world. That spreadsheet is around here somewhere.

So, this Chicken with Walnuts dish brought of flood of lots of different memories. And it always amazes me what I think of when I cook a dish. Especially one from my childhood. Have you been flooded with memories after cooking a dish? So much so that you just have to take a step back and experience it again before getting back to cooking?

Sorry, didn’t mean to get all nostalgic on ya. *grabs tissues*

Anyway.

This Chicken with Walnuts is so simple but has amazing flavor. The ginger and soy coat the chicken while the garlic and veggies swim in the delicious sauce. The walnuts have a nice, toasty crunch that is completely different than peanuts. Trust me on this one. Not only are they different nuts – I know, right? Crazy! – but they have a totally different texture, flavor, and element in this dish. Do not substitute unless you’re allergic to walnuts, and then maybe try pecans or chopped Brazil nuts? Just not peanuts. Save those for this Satay Beef Noodle Bowl.

I think I have to make this one again. Soon. It’s so good and truly does make your kitchen feel like the hottest Asian restaurant in town. Dress it up and try eating on your good china with this one. It’s worth it!!

Chicken with Walnuts

Cook Time: 20 minutes

Total Time: 20 minutes

Chicken with Walnuts is a childhood favorite homemade take-out recipe. Packed with delicious chicken, walnuts, and lots of veggies it tastes just like I remember!

No Ratings

Ingredients

1 1/2 pounds chicken breast cut into bite-sized pieces
1 tablespoon tamari soy sauce
1 teaspoon sesame oil
1 teaspoon minced ginger
1 1/2 tablespoons soy sauce
1 teaspoon sesame oil
1 tablespoon minced ginger
2 teaspoons hoisin sauce
1 teaspoon cornstarch
2 cups chopped bell pepper
1 cup chopped onions
8 ounces bamboo shoots
1 cup chopped celery
1/2 cup walnuts

Instructions

Cut the chicken into bite-sized pieces. Combine with the one tablespoon of soy sauce, one teaspoon of sesame oil, and teaspoon of ginger and set aside.
Combine the 1 1/2 tablespoons of soy sauce with the teaspoon of sesame oil, tablespoon of ginger, 2 teaspoons of hoisin sauce, and the cornstarch. Set aside.
Heat a wok or large skillet to high heat. Add the canola oil and swirl to coat.
Add the peppers and celery and stir-fry 2 to 3 minutes before adding the onions and bamboo shoots. Continue cooking the vegetables an additional 2 to 3 minutes before removing from heat.
Add the walnuts and cook until lightly browned. Remove from heat.
Cook the chicken until browned. Return the vegetables and walnuts to the pan and stir in the sauce. Reduce the heat to simmer and cook until the sauce thickens.
Serve over rice

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 465Total Fat 18gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 13gCholesterol 145mgSodium 1010mgCarbohydrates 18gFiber 4gSugar 8gProtein 59g

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