Loofah And Chicken Stir Fry Food

CHICKEN STIR-FRY

Steps:

• Place the chicken breast in the freezer until firm enough to thinly slice, about 20 minutes. Using a sharp or serrated knife, thinly slice the chicken 1/8 inch thick. Transfer to a medium bowl and drizzle in 1 tablespoon of the soy sauce. Let sit for 10 minutes. Add 1 tablespoon of the vegetable oil and 1 tablespoon of the cornstarch and mix well. Set aside in a cool place for 20 minutes.
• Whisk the remaining 2 teaspoons cornstarch with 2 teaspoons water in a small bowl; set aside.
• Heat the remaining 2 tablespoons vegetable oil in a wok or large nonstick skillet over medium-high heat. When the oil starts to shimmer, add the chicken slices in an even layer and cook, undisturbed, until they just turn opaque, about 45 seconds. Flip and cook, undisturbed, until almost entirely opaque, 45 seconds to 1 minute. Remove to a bowl.
• Add the ginger and garlic to the wok. Cook, stirring often, until the garlic is slightly golden brown, about 30 seconds. Add the broccoli and toss to coat; cook, stirring occasionally, for 1 minute. Add the mushrooms and carrot; toss to combine. Add the Shaoxing wine and cook, scraping up any browned bits from the bottom. Add the chicken stock, white pepper if using, chicken and the remaining 1 tablespoon soy sauce.
• Mix the cornstarch mixture in the bowl until well combined then add to the wok. Stir until everything is nicely coated, reduce the heat to medium low and cover with a lid. Cook until the sauce has thickened slightly and the chicken is cooked through, about 2 minutes. Drizzle with the sesame oil. Toss until everything is well combined and transfer to a serving platter. Enjoy warm with steamed rice on the side.

LOOFAH AND CHICKEN STIR-FRY

Steps:

• Stir together chicken, cornstarch, and 1 teaspoon sesame oil in a small bowl.
• Stir together oyster sauce, soy sauce, sugar, and stock in another bowl until sugar is dissolved.
• Remove ridges from loofah with a vegetable peeler, then scrape skin lightly with a sharp small knife (a little green skin should remain). Cut loofah lengthwise into 2- by 1/2-inch sticks.
• Heat peanut oil in a wok over moderate heat until it registers 350°F on thermometer, then cook chicken, stirring, just until no longer pink, about 11/2 minutes. Transfer to a bowl with a slotted spoon, then pour oil into a heatproof container and reserve.
• Heat wok over high heat until a bead of water dropped onto cooking surface evaporates immediately. Add 3 tablespoons reserved peanut oil, swirling wok to coat evenly, and heat until it just begins to smoke. Stir-fry mushrooms until lightly browned and tender, 1 to 2 minutes. Add beans, chiles, garlic, and ginger and stir-fry until fragrant, about 30 seconds.
• Add loofah and toss until well coated.
• Add stock mixture and bring to a boil. Add chicken and return sauce to a boil. Stir cornstarch mixture and add to sauce, then boil, stirring, until sauce thickens slightly and becomes translucent.
• Serve drizzled with remaining 1/4 teaspoon sesame oil.
• Also known as "ridged gourd" and "Chinese okra."
• ** Available at Asian markets and by mail order from Uwajimaya (800-889-1928).

SHRIMP AND BELL PEPPER STIR FRY

Steps:

• In a bowl or measuring cup, mix together the soy sauce, cornstarch, sugar, rice wine vinegar, ginger and crushed red pepper flakes.
• Heat the oil in a large high-sided skillet or wok over high heat. Add the bell peppers and stir until browned, 1 to 2 minutes. Scoot the peppers to the edge of the pan, creating an opening in the center.
• Add the shrimp in a single layer to the center of the pan and cook until just beginning to turn pink, 1 to 2 minutes. Add three-quarters of your scallions (hold back the rest for garnishing at the end) and stir everything together.
• Add the kale and cook until wilted, about 2 minutes. Next, pour in the sauce and allow it to bubble and thicken in the pan while stirring, about 1 minute. The sauce should really cling to the shrimp and vegetables. Remove from the heat.
• Sprinkle everything with the cilantro and mint and stir to combine. Garnish with more red pepper flakes and the remaining scallions before serving.

ZINGY CHICKEN STIR-FRY

Steps:

• Boil the noodles according to pack instructions, then drain and toss with 1 tsp oil.
• Heat the remaining oil in a wok and add the chicken and carrots. Stir-fry for a few minutes. Add the honey, soy and lime juice, bubble for 30 secs, then add the noodles and sesame seeds. Mix well, heat through and sprinkle with the coriander to serve.

SWEET ORANGE CHICKEN STIR FRY

Steps:

• Stir water into cornstarch in small cup. Set aside.
• Heat large frying pan or wok on medium high until very hot. Add cooking oil. Add chicken. Stir fry for about 5 minutes until browned. Add carrots and cook until tender. Add red peppers if you desire.onions or broccoli -- .
• Combine remaining 6 ingreds in small bowl .Add to chicken mixture. Stir and bring to a boil. Reduce heat to med-low. Simmer, covered, for about 6 minutes until chicken is no longer pink inside and carrot is tender crisp. Stir in cornstarch mixture. Heat and stir for about 1 minute until boiling and thickened.
• Sprinkle with toasted sesame seeds.

ALL-PURPOSE STIR-FRY SAUCE (BROWN GARLIC SAUCE)

Steps:

• In a bowl, combine soy sauce, broth, rice wine, sugar, sesame oil and white pepper. (See note in intro about the soy sauce).
• Dissolve the cornstarch in 1/4 cup water.
• Heat a pan over high heat; add the cooking oil, swirling to coat; add the garlic and ginger; cook, stirring, until fragrant, about 15 seconds.
• Add the soy sauce mixture; bring to a boil.
• Reduce heat to medium and cook for 1 minute.
• Add the cornstarch solution and cook, stirring, until the sauce boils and thickens.

HONEY AND ORANGE CHICKEN STIR-FRY

Steps:

• Mix the mustard, honey, orange zest and juice and 2 tablespoons olive oil in a large bowl. Season, add the chicken and stir to coat evenly. Cover and set aside for at least 15 minutes, or chill overnight.
• This works equally well with strips of beef, pork or turkey, and can be served with rice instead of noodles, if you like.
• Meanwhile, cook the noodles in boiling water according to the pack instructions. Drain well, tip into a large bowl and mix with the remaining oil to stop the noodles sticking together. Set aside, covered, to keep hot.
• Put a large frying pan or wok over a high heat. When hot, add the cashews and cook for 2 minutes, stirring, until lightly toasted. Remove the nuts from the pan, set aside to cool, then roughly chop. Using a slotted spoon, lift the chicken from the marinade and add to the hot pan. Cook for 5 minutes, stirring, until golden all over.
• Add the chicken marinade to the pan and bubble away for 1 minute. Gradually add the noodles, separating them with your fingers as you go, then add the tomatoes and most of the spring onions. Season and mix everything together to coat in the marinade. Stir-fry for 2 minutes, until piping hot and the vegetables have just started to wilt. Divide between bowls and scatter with the chopped cashews and remaining spring onions to serve.

CHICKEN STIR-FRY

Steps:

• In a shallow glass bowl, combine orange juice and cornstarch; mix well. Stir in chicken. Cover and chill for 2 hours.
• Drain chicken; discard juice mizture. In a small bowl, combine broth ans soy sauce. Set aside.
• In a wok or large nonstick skillet, heat oil over medium heat. Add garlic and ginger; stir-fry for 30 seconds. Add chicken; sir-fry for 3 minutes. Add vegetables; stir-fry until crisp-tender, about 5 minutes. Stir in broth mixture.
• Place 1/2 cup of rice on each serving plate. Top with the chicken mixture, dividing evenly.

QUICK HONEY MUSTARD PORK STIR-FRY

Steps:

• Slice pork thinly.
• Mix together the honey & mustard.
• Marinate the pork in honey mustard mixture for at least 15-20 minutes.
• Heat oil in nonstick wok or pan.
• Add meat & stirfry with high heat until cooked, stirring & tossing all the time (5-10 minutes).
• Serve with stir fried veggies & rice or potatoes & salad.