CHICKEN AND BELL PEPPER STIR FRY
Make and share this Chicken and Bell Pepper Stir Fry recipe from Food.com.
Provided by Parsley
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a small bowl, mix together the soy sauce, oyster sauce, sherry and black pepper; set aside.
- Heat the peanut oil in a wok/large skillet over high heat (do not let smoke).
- Add garlic and onion to the hot oil and stir-fry for about 2 minutes.
- Add the chicken strips, pepper strips and cashews; stir fry for an additional 4 minutes.
- Add the soy sauce mixture and the cashews and stir fry for an additional 3-4 minutes or to desired doneness.
- Serve over hot cooked rice or noodles.
CHIN JAO RO SU (BAMBOO AND BELL PEPPER STIR FRY)
Japanese rendition, might not be authentic, but still good. Family recipe from Japan. Optional additions are sliced onions and carrots (for color). Add more garlic and ginger if desired.
Provided by Stovepipe
Categories One Dish Meal
Time 30m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Combine first 5 ingredients in a bowl. Stir fry in oil with the garlic and ginger until brown.
- Add bell peppers and bamboo shoots. Stir fry until done, about 5 minutes.
- Add sauce during the last minute or so of cooking time.
Nutrition Facts : Calories 461.2, Fat 23.4, SaturatedFat 5.7, Cholesterol 188.2, Sodium 1791.9, Carbohydrate 19.4, Fiber 3, Sugar 7.3, Protein 39
CHICKEN, MUSHROOM, SUGAR SNAP PEAS, AND RED BELL PEPPER STIR-FRY
Make and share this Chicken, Mushroom, Sugar Snap Peas, and Red Bell Pepper Stir-Fry recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 57m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, whisk together the soy sauce, wine, cornstarch, ginger, and garlic.
- Stir in the chicken and let it stand at room temperature for 10 minutes.
- In a wok or large skillet over med-high heat, add 1 1/2 tablespoons of the oil.
- When the oil is hot, remove the chicken from the marinade with a slotted spoon and add it to the wok.
- Reserve the marinade.
- Stir-fry until the chicken is cooked through, 3-4 minutes.
- Transfer the chicken to a plate.
- Add the remaining 1 1/2 tablespoons oil to the wok.
- When the oil is hot, add the mushrooms, celery, sugar snap peas, bell pepper, and sliced onions and stir-fry until the vegetables are tender-crisp, about 5 minutes.
- Return the chicken to the wok along with the reserved marinade and stir-fry until heated through and the sauce is thickened, 2-3 minutes; taste and add salt/pepper or red pepper flakes, if needed.
- Sprinkle with the green onions.
- Serve immediately with the rice and additional soy sauce.
Nutrition Facts : Calories 436.4, Fat 13.7, SaturatedFat 2.5, Cholesterol 72.6, Sodium 651.3, Carbohydrate 45.5, Fiber 3.1, Sugar 2.7, Protein 30.5
BELL PEPPER STIR-FRY
This comes from the 5 Ingredients or Less! cookbook compiled by home economics teachers. It looks super tasty to me!
Provided by the_cookie_lady
Categories One Dish Meal
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine first 3 ingredients in a small bowl; set aside.
- Coat a wok or skillet with non-stick cooking spray; add oil.
- Place over medium-high heat until hot.
- Add peppers and stir-fry 4 minutes.
- Add reserved sauce mixture.
- Cook, stirring constantly until thickened.
- Serve over hot, cooked rice.
Nutrition Facts : Calories 57.7, Fat 2.4, SaturatedFat 0.3, Sodium 1008.4, Carbohydrate 7.3, Fiber 1.7, Sugar 3.2, Protein 2.7
CHIN CHIN
This is a nigerian cookie that me and my mom perfected. It is very simple to make and this is the best recipe out there. Trust me, I have made this for many nigerian festivities and people tell me that it is the best.
Provided by Emmanuel1234
Categories Nigerian
Time 1h30m
Yield 50-200 cookies, 10-15 serving(s)
Number Of Ingredients 9
Steps:
- Heat up the oil at medium high for 20 minutes. when you are ready to fry lower the heat to low for 5 minutes so that the cookies dont burn.
- Mix the dry ingredients. Sift the flour with the baking powder, salt, and nutmeg in a large bowl. add the sugar to the flour and mix well.
- Add the butter to the flour and mix well until the butter is well incorporated with the flour.
- In a separte bowl, wisk the eggs with the water; add it to the flour mixture. Knead it well for 1 minute until it form a nice smooth ball. (if the dough is sticky, my secret is to make a little of the flour mixture and then add it to the dough instead of just adding plain flour. The cookies is tastier when you add a flour mixture as explained in step 2. If you add plain flour to the sticky dough it will subtract from the taste. But i am sure with trial and error you will get the correct consistency at first try.).
- It is important to put the dough in the fridge for 30 minutes before you start to shape them. I shape the dough into a round ball and cut it into 4 equal parts. When they are cool, I start out with 1 part while I leave the others in the fridge to continue cooling. I put seran wrap or any container to cover the dough so it does not dry on the surface. ( it is not nessasary to cool the dough, but from experience it makes the rolling and frying much easier and the cookies looks very neat as it helps it from sticking together or breaking apart.).
- When I roll the dough, I use my hands to shape it to a rectangle or a square. I pour small flour on a board and some more over a rolling pin, and some on a nice sharp serated knife or any long knife. There are two ways to cut the chin chin. The easy way is to roll the dough and cut it into 2inches wide by 1/4 inch thick. then you cut it across in the shape of a diamond. You then slit a hole in the middle of the diamond and carry the tip of the diamond and put it in the hole backwards and strech it. Dont strech the dough too much or it will break apart. also you dont have to slit the hole. I just pinch a hole in the middle of the diamond and push the tip backwards and strech. Make sure the hole you pinch is not too big or it might break apart while frying. Ok, the harder less complicated method is to roll the dough thinner 1/6 inch thick by 1/2 inch width. This should look like long skinny strips. Then you cut each strip into squares. Most people settle for this harder but easier method. Make sure that the chin chin is not dusted with too much flour.
- Frying. Like i said earlier preheat the oil and reduce it to low for 5 minutes when ready to fry. if the chin chin gets brown right away then that means that this chin chin has burned and did not cook properly because the oil is too hot. Lower the heat and wait 3 minutes before you attempt to fry again. Dont put too much or it will burn the oil. When you put the chin chin in the oil, it should take about 3 to 4 minutes to cook right. If it is not browning after 1 minute, raise the temperature to high until it browns a golden brown. What I do is I always lower the heat to low when I am not frying. But when I fry, I increase the heat to high. then I lower it at low for 3 minutes before I put it the next batch of cookies to fry. This is all trail and error, but I assure it will be easier with experience. Tip: Also remember that according to the size of the pan you frying you have to adjust the oil because this is deep frying. the oil should be atleast 1 1/2 inch deep in any pan you use. The wider the pan the quicker you can fry the chin chin.
More about "chin jao ro su bamboo and bell pepper stir fry food"
BEEF AND GREEN PEPPER STIR FRY (CHINJAO ROSU) - JUST ONE …
From justonecookbook.com
4.6/5 (46)Total Time 30 minsCategory Main CourseCalories 301 per serving
- In a medium bowl, whisk together the marinade ingredients (soy sauce, sake, sesame oil, potato starch/corn starch, and freshly ground black pepper). Set aside.
- Slice the beef into thin strips (make sure to cut against the grain). Here, I use pre-sliced sukiyaki beef and cut it into strips. Sukiyaki beef is slightly thicker than Shabu Shabu beef.
CHINJAO ROSU (JAPANESE STYLE PEPPER STEAK STIR FRY)
From sudachirecipes.com
Category MeatTotal Time 20 mins
- Take a medium sized bowl and whisk one medium sized egg. Add the pork, sake, salt and soy sauce to the bowl and mix well.
CHINJAO ROSU (JAPANESE STIR FRY WITH BEEF AND BAMBOO …
From japan.recipetineats.com
5/5 (5)Category MainCuisine JapaneseTotal Time 15 mins
- Add beef strips and the Beef Marinade ingredients into a bowl. Mix and ensure that all beef strips are well coated with the marinade.
- Add capsicum and bamboo shoots and stir fry for about 2 minutes or until capsicum becomes soft. Transfer to a plate with paper towel.
CHINJAO ROSU(PEPPER BEEF AND VEGETABLES) | JAPANESE …
From japfoodathome.com
SIMPLE WAY TO PREPARE SUPER QUICK HOMEMADE AUTHENTIC CHINESE …
From delishfoodwishes.blogspot.com
RECIPE OF SPEEDY AUTHENTIC CHINESE FOOD! CHINJAO ROSU (BEEF AND …
From delishrecipesbeef.netlify.app
RECIPE OF HOMEMADE AUTHENTIC CHINESE FOOD! CHINJAO ROSU (BEEF …
From delishrecipesbeef.netlify.app
CHINJAO ROSU (JAPANESE STYLE PEPPER STEAK STIR FRY) - PINTEREST
From pinterest.com
CHINJAO ROSU RECIPE (JAPANESE STYLE PEPPER STEAK STIR FRY)
From youtube.com
14 EASY AND TASTY CHINJAO RECIPES BY HOME COOKS - COOKPAD
From cookpad.com
BEEF AND GREEN PEPPER STIR FRY (CHINJAO ROSU) | PUNCHFORK
From punchfork.com
JAPANESE STYLE PEPPER STEAK STIR FRY RECIPE (CHINJAO ROSU)
From youtube.com
PORK CHINJAO ROSU (STIR FRY) - JP FOODIE
From japanesefoods.net
RECIPE OF HOMEMADE AUTHENTIC CHINESE FOOD! CHINJAO ROSU (BEEF …
From delishrecipesbeef.netlify.app
BEST CHIN JAO RO SU BAMBOO AND BELL PEPPER STIR FRY RECIPES
From alicerecipes.com
AUTHENTIC CHINESE FOOD! CHINJAO ROSU (BEEF AND PEPPER …
From cookpad.com
CHINJAO ROSU RECIPE (JAPANESE STYLE PEPPER STEAK STIR FRY)
From youtube.com
JAPANESE PEPPER STEAK (CHINJAO ROSU) - SUDACHI RECIPES
From sudachirecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love