Beef and Cabbage Stir-Fry

This is just a quick recap of what I made for dinner last night, I do not want to forget what I did because everyone loved this dish.  There are no measurements because, truth be told, I don't really measure.

10 oz beef.  I just got the beef steak that was on sale.
soy sauce
rice wine
brown sugar
Korean garlic chili paste
Vegetable Oil
1 T. grated ginger
1 large onion, thinly sliced
2 cups cabbage, thinly sliced
1 carrot, cut into matchsticks

Cut the beef very thin and if the steak is thick cut again to make almost matchsticks out of the beef
Marinate the beef in enough soy sauce, rice wine, brown sugar, chili paste, and ginger to cover

stir fry the onion, set aside
stir fry the cabbage, set aside
stir fry carrot, set aside
drain the beef and set marinade aside
stir fry the beef for about 2 minutes, until cooked about 2/3rd s of the way through, set aside
add the marinade into wok and cook until bubbling.  add all the set aside ingredients into the wok and cook to mix well with the sauce and all is heated through.
Serve with steamed rice.

I would like to try this with a little plumb sauce added to it as well.

Garlic Chicken & Broccoli Stir-Fry

Sauce
1/4 cup minced garlic
2 tablespoons sriracha hot sauce
2 tablespoons Thai sweet chili sauce
1 teaspoon fish sauce
1 cup water or chicken stock
2 tablespoons soy sauce
2 tablespoons stir fry oil or veg oil
1 teaspoon sesame oil

1.5 pounds chicken cut into pieces

2 heads of broccoli cut into large florets

steam broccoli until bright green but still very crisp

heat  wok to hot and stir fry the chicken in batches small enough so that the chicken does not release so much water that it will not brown.  Cook long enough to just get the chicken cooked.  Once all the chicken put the broccoli chicken and sauce in the wok and stir fry to coat and  heat the chicken and broccoli and the sauce to thicken.

Serve with rice.

Photo will come the next time I make this

Stir-fry Beef and Green Beans

We had bags and bags of beans out of my mother's garden this summer. We ate several popped in the pressure cooker for 4 minutes with some Mrs. Dash and Canadian bacon, but I still had to find other creative ways to cook some up so I tossed together a stir-fry that tuned out to be a nice way to eat up the beans without adding a ton of calories.

1 pounds sirloin stake, cut into this strips against the grain of the meat.

2 pounds green beans topped and tailed (I am not very adamant with the top and tailing)

1/4 cup soy sauce

2 cloves minced garlic

1 inch nob minced ginger (I grate it on my box grater with the fine shred side)

1 Tablespoon brown sugar

1/2 cup beef broth

1 bunch green onions, sliced into oblong rounds whites and a little of the green. Roots removed

2 tablespoons vegetable or peanut oil

add the beef, soy sauce, corn starch, 1/2 garlic, 1/2 ginger, brown sugar and corn starch in a bowl and let set for 30 minutes.

Heat your wok to very hot add 1 tablespoon oil and the beef and cook until just browned on both sides and remove onto a dish and reserve. do not worry about cooking it through because you will add it again later and be sure to keep the sauce in the bowl that the meat was in.

add the other tablespoon of oil to the pan then add the beans and the other half or the garlic and ginger. toss a little and then add the beef stock and cover wok with a lid to let the bean steam up for about 2 to 4 minutes.

once beans are crisp tender add in the green onion sauce that was left over from meat and the meat. stir for a few seconds until all is saucy and a little thick.

server with a cup of Brown rice

the whole dish is 1600 calories 119 carb, 65g fat, and 163g protein. I say this dish served 5 and is worth 7 zucchini points and 1 cup of brown rice is 4 so total meal is 11 zucchinis

shrimp stir-fry

while this dish tasted good I would do things a little different next time. instead of Julian the vegetables I think that they would be better matched with shrimp if I cut them into chunks and maybe add some red pepper flacks for some heat.

cut veggies into chunks such as

• onion
• celery
• red bell peppers
• carrots
• minced garlic
• minced ginger

dust cleaned and dried shrimp with corn starch.

In a hot hot pan add in peanut oil with a touch of sesame oil and saute the shrimp in a single layer. when the shrimp is just pink on both sides remove a set aside. Clean the pan and get it hot hot again, add a little peanut (or avocado) oil with a touch of sesame oil add in the garlic, ginger and veggies. toss the veggies a few times, add the shrimp to reheat and serve over steamed rice.

Pork and Cabbage Stir Fry

10 oz Pork loin, cut into thin postage stamp pieces
3 T. soy sauce
1 T. Brown Sugar
1 T. Rice Wine
1 T. ginger, minced
2 cloves garlic Minced
sesame oil
1 T. corn starch paste (made with a mix if Cornstarch and a little water)
2 cups shredded cabbage
1 cup red and orange bell peppers, cut into 1 inch pieces
1 medium onion cut in half and sliced
1 handful peanuts
water

Marinate the pork in 2 T soy sauce, sugar, rice wine and cornstarch.

combine ginger and garlic in a bowl

have all ingredients with in reach of a wok that is heating. Add 1 T of sesame oil to hot wok and then half of the pork and stir fry it for 30 seconds add in 1.2 teaspoon garlic ginger (gg) mix. cook for 1 more minute, remove from wok and set aside. do the same with the other half of the meat.

Stir fry the cabbage in the hot wok for 2 minutes (Add water if needed) then set aside with pork.

Add a teaspoon of sesame oil to hot wok and then add in the bell peppers and stir fry for 1 minute then add the onion and stir fry for 30 seconds (ish).

Combine all elements of the dish in the Wok with the remaining soy sauce, peanuts, ginger and garlic and fry for 1 more minute and put in a serving platter.

Serve with brown rice.

Stir-fry Chicken and Asparagus

1 lb boneless Chicken Breast

1 med egg white, slightly beaten

2 t. Cornstarch

2 T. Vegetable oil

1 bunch asparagus (about 10 oz)

2 green onions, cut into short sections - with this dish I used left over grilled onions, but if I did not have grilled onions I would have used scallions (green onions)

2 T. Chicken stock or water

1 T. Fresh Ginger, Finley grated

1 clove garlic, minced

1 T. Brown Sugar

1 T. Rice wine

1 T. Soy sauce

a few drops sesame oil

1. Cut Chicken into this slices, about the size of a quarter. place in a bowl and mix with egg white and cornstarch.

2. Cut the asparagus into 1.5 inch lengths, set aside.

3. combine the ginger, garlic, brown sugar, rice wine, and soy sauce in a bowl and set aside.

4. Heat oil in a preheated, hot, wok. Add the chicken and stir-fry over medium high heat for about one minute. Remove with a slotted spoon.

5. Add the asparagus and green onion, and stock to the wok and stir-fry for about 1 minute then add the chicken and the remaining ingredients. Stir-fry for about one more minute.

Server with rice.

I think that this dish can easily be vegetarian by replacing the chicken with tofu, tempah, or mushrooms.