Stir Fried Barley Food

VEGETABLE BARLEY SAUTE

Steps:

• Prepare barley according to package directions. In a small bowl, combine water, soy sauce and cornstarch until smooth; set aside. , In a large skillet or wok, saute garlic in oil for 15 seconds. Add carrots and beans; stir-fry for 2 minutes. Add onions; stir-fry 1 minute longer. Stir soy sauce mixture; stir into skillet. Bring to a boil; cook and stir until thickened, about 1 minute. Add barley; heat through. If desired, stir in cashews.

BARLEY STIR FRY

Steps:

• Process
• In a large non stick sauté pan, heat some Olive oil and cook the potatoes first till golden brown
• Add the onion and sauté till golden brown and follow with the sausage and bacon
• Add the cooked chicken and green pepper
• Cook for without stirring about 3 - 4 minutes at a time so the ingredients get a nice dark colour at the bottom
• Depending on the size of your sauté pan, either take everything out to sauté the barley or make a well in the centre and let the barley caramelize a little bit
• Mix together well and add the spinach which will wilt and cook in a few minutes
• Add the soya, toss and serve!

HEALTHY STIR-FRY

Steps:

• Cut the chicken and vegetables into small pieces.
• Cook the chicken and add all the vegetables.
• Cook the barley and mix it into the stir fry.
• Add the soy sauce and chili sauce, and the spices.

STIR FRIED BARLEY

Steps:

• 1. Preheat oven to 350.Prepare stock by combining chicken base with water.
• 2. In a saucepan cook the onion and garlic in a small amount of stock until the onions are translucent.
• 3. Add the barley and the remaining stock. Bring the liquid to a boil and cove the pot lightly.
• 4. Cook in the oven until the barley is tender and all of the liquid has absorbed, about 45 minutes.
• 5. In a medium saucepan, cook the shallots, peppers, carrots and celery in the oil until tender.
• 6. Add the barley and thyme and stir-fry until heated thoroughly.

PEARL BARLEY WITH STIR FRIED SPROUTS

Steps:

• Ignite the charcoal in the Big Green Egg and heat, with the Stainless Steel Grid, to 180°C. Once the grid is in the EGG, place the Cast Iron Dutch Oven on top of it to heat. Meanwhile, peel the pumpkin and celeriac and cut them into blocks of about 1 cm. Coarsely chop the shiitake mushrooms. Peel the onion and garlic and chop finely. Heat the sunflower oil in the Dutch Oven. Add the chopped ingredients and the pearl barley and fry for 5-8 minutes. Stir occasionally while frying and close the lid of the EGG after each action. Deglaze with the vegetable stock, close the lid of the EGG and leave to simmer for 20-30 minutes until the pearl barley and the vegetables are cooked al dente. Stir regularly while cooking. Add a dash of water if the pan begins to contain too little moisture. Once the pearl barley and the vegetables are ready, almost all the moisture will have evaporated. While the pearl barley is cooking, skin and finely chop the sprouts. Remove the Dutch Oven from the EGG, stir in the crème fraîche and season with salt and pepper. Place the lid on the Dutch Oven so that the pearl barley stays warm while you prepare the sprouts. Bring the temperature of the EGG to 250°C. Once that temperature has almost been reached, place the Stir-Fry & Paella Grill Pan on the grid to heat. Meanwhile, peel and finely chop the onion and garlic. Halve the chilli pepper lengthwise, remove the stem and seeds, and slice the flesh into thin strips. Heat the sunflower oil in the Stir-Fry & Paella Grill Pan. Add the finely chopped sprouts, the onion, garlic and chilli pepper and stir fry them until the sprouts are cooked. Remove the Stir-Fry & Paella Grill Pan from the grid. Season the stir-fried sprouts with salt and pepper, and serve on plates together with the pearl barley.

BARLEY STIR-FRY

Steps:

• Bring 2 cups water to boil in deep saucepan.
• Add barley. When liquid returns to boil, reduce heat, cover, and simmer 30 to 40 minutes, or until barley is almost tender.
• Makes 2 cups cooked barley.
• Heat the oil in a medium, non-stick skillet over high heat.
• Stir-fry onion and red pepper 1 minute.
• Add mushrooms and stir-fry until they look moist, about 1 minute.
• Add snow peas, scallions, ginger, and stir-fry 15 seconds.
• Add cooked barley, orange juice, teriyaki sauce, and salt and pepper to taste, if desired.
• Cook until barley is heated through.
• Serve immediately.

STIR-FRIED ASIAN BARLEY

Steps:

• Cook the barley in a large pan of boiling water for 40 minutes or until soft, adding more water if necessary and then drain and set aside.
• Lightly spray a wok with canola oil spray and heat over medium heat,.
• Whisk together the eggs and 2 tablespoons of the water and pour into the wok and swirl to coat, cooking the omelette until set, lifting the egg to allow the uncooked egg to run underneath and then remove the omelette and drain on absorbent paper for 5 minutes and then shred into thin strips.
• Heat the oils in the wok and add the spring onions and bacon and stir fry for 3 minutes or until soft and then add the celery, capsicum, carrot and remaining water and stir fry for 5 minutes and then add the peas and broccolini and cook until tender.
• Stir in the barley and combined soy and sweet chilli sauces and cook until heated through and then fold through the omelette and serve.

SPICED INDIAN BARLEY STIR-FRY WITH CHICKPEAS AND SPINACH

Steps:

• In large bowl filled with cold water, soak barley for 1 hour. Once barley has soaked, drain. In medium saucepan, combine barley and 3 cups (750 mL) lightly salted water and bring to a boil. Reduce heat to simmer, and with lid ajar, cook until barley is tender but still chewy, about 25 to 30 minutes. It will have tripled in volume. Drain off any excess liquid.
• Once barley is tender, heat oil in large wok and swirl to coat the sides. Add cumin and mustard seeds and stir-fry just until seeds begin to pop. Add onion, ginger, and seasonings, and stir-fry just until onion starts to become clear and soft. Add stock or water to loosen onion mixture from wok.
• Add cooked barley and stir-fry for 2 minutes, folding ingredients together to evenly distribute. Add a little more coconut oil if itu2019s beginning to stick to wok.
• Fold in chickpeas and stir-fry until piping hot. Then add spinach and fold in just until barely wilted.
• Immediately serve Spiced Indian Barley in small bowls or transfer to large platter. Drizzle with lime juice and sprinkle with chopped cilantro and toasted almonds. Serve with a pinch of crushed chilies, if you wish. Excellent with crisp pappadums for scooping and dollops of plain yogurt.

MEDITERRANEAN CHICKEN STIR-FRY

Steps:

• In a small saucepan, bring water to a boil. Stir in barley. Reduce heat; cover and simmer for 10-12 minutes or until barley is tender. Remove from the heat; let stand for 5 minutes., Meanwhile, in a large skillet or wok, stir-fry chicken in 2 teaspoons oil until no longer pink. Remove and keep warm., Stir-fry onion in remaining oil for 3 minutes. Add the zucchini, garlic, oregano, basil, salt, pepper and pepper flakes; stir-fry 2-4 minutes longer or until vegetables are crisp-tender. Add the chicken, tomatoes, olives and parsley. Serve with barley.

FRIED BARLEY

Steps:

• Melt the butter in a frying pan and sauté the onion until lightly browned, about 5 minutes, stirring occasionally.
• Add the cooked barley (cook according to package directions), salt and pepper. Fry until the butter is absorbed, about 8 minutes, stirring occasionally.

STIR FRIED BARLEY & VEGETABLES

Steps:

• In a large non-stick saute pan or wok heat oil on medium high heat.
• Add chopped peppers and onions and saute until onions turn transluscent. (1-2 minutes)
• Add thawed vegetables and toss or stir for an additional 2 minutes.
• Add garlic, soy sauce, and cayenne, stir and reduce heat to medium
• Add cooked barley and stir or toss constantly until barley begins to brown slightly ( 4-5 minutes)
• Makes 4 servings

CHICKEN STIR-FRY RECIPE

Steps:

• Slice the stalk ends from the green chillies. Carefully cut away the seeds and pith from inside the chilli without cutting the green part( rolling the chillies between your fingers will help release some of the seeds); discard the seeds and pith. Thinly slice the chillies, diagonally.
• Heat both the oils in a wok and add the chillies, garlic, ginger and almonds. Stir-fry for 30 seconds - 1 min until just turning golden. Remove with a draining spoon and set aside.
• Add the chicken and peppers to the pan and stir-fry for 4 minutes or until chicken is just golden. Add the mushrooms and mangetout and return the chillies, garlic, ginger and almonds to the pan. Continue stir-frying for a further 2 minutes . Season and add stir-fry sauce (if using). Heat through until sauce is bubbling and serve straight away garnished with fresh basil.

EASY TOFU BARLEY FRIED RICE

Steps:

• Prep: Drain tofu and cut into 1 inch thick strips as shown in pictures. Sprinkle with salt, pepper and trader joe's 21 seasoning salute.
• Heat a large nonstick skillet over medium low heat. Melt the butter, and cook the eggs until they are scrambled and just barely cooked through- sprinkle with salt and pepper. Remove the eggs from the skillet and set aside.
• Turn the heat up to medium high, add 2 tablespoon of the oil, shallow fry the tofu on all sides. When the edges start to turn golden brown remove and set aside. In the same pot add the onion, garlic, salt and pepper. Cook for about 5 minutes or until the onion begins to soften. Add the frozen vegetables and cook for about 2 more minutes.
• Add the 1 teaspoons of toasted sesame oil, then add the barley. Stir the mixture, then let it sit for about 1 minutes, then stir again and let it sit for another minute (this is to allow the barley to brown). Repeat 2 more times. Add the eggs.
• Finally, add the soy sauce, red pepper flakes and mix to combine everything. Remove from heat. Top with chopped scallions for garnish.

BARLEY AND SESAME CHICKEN STIR-FRY

Steps:

• First make the sauce:.
• In a bowl, combine the sherry, soy sauce, vinegar, mustard, ginger, garlic, sesame oil, molasses and red pepper flakes.
• Slice the chicken into thin strips along the grain and place them in a small bowl. Add 3 tablespoons of the sauce and toss the chicken to coat. Set aside.
• Cut the broccoli florets from the stalks. Reserve the stalks for another purpose. Cut the florets into small pieces about 1 1/2 inches across the top.
• Heat a large wok or skillet over high heat. Add the peanut oil and swirl to coat the surface. Add the broccoli and stir-fry for 30 seconds.
• Stir in the chicken, water chestnuts, cooked barley, and remaining sauce. Cook uncovered, stirring frequently, until the chicken is cooked 3 to 4 minutes.
• Stir in sesame seeds and scallion greens. Add more soy sauce, if needed.
• Chenin Blanc is the recommended wine to drink with this dish.
• Option:.
• Vegetarian Brown Rice and Tofu Stir-Fry:.
• Instead of chicken, use 1 pound Asian-style baked tofu, cut into cubes.
• Cook for only 1 minute before adding the sesame seeds.