Stirfriedasianbarley Recipes

Steps:

• Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
• Combine carrot, broccoli, and onion in the bowl of a food processor and chop.
• Heat sesame oil in a large skillet over medium heat and add garlic. Stir until fragrant, about 1 minute. Add chopped vegetable mixture from food processor. Cook and stir until onions are translucent, 3 to 5 minutes. Add kale; cook until wilted, about 1 minute. Add soy sauce and water; cook for 5 minutes more.
• Add chicken and 1/4 cup cooked quinoa to the skillet with the vegetable mixture. Cook and stir until heated through, 2 to 3 minutes. Transfer stir-fry to a plate.
• Spray the skillet with cooking spray and cook eggs to preference, 3 to 5 minutes. Place cooked eggs on top of stir-fry in the plate. Garnish with chile-garlic sauce, cilantro, and sesame seeds.

Steps:

• Cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips.
• Combine vegetables and 3 tablespoons water in large nonstick skillet. Cover and cook over medium-high heat 4 minutes or until crisp-tender. Remove and drain.
• Heat same pan over medium-high heat until hot. Add 1/2 of beef and 1/2 of garlic; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove. Repeat with remaining beef and garlic.
• Return all beef and vegetables to pan. Add stir-fry sauce and red pepper; heat through. Spoon over rice. Sprinkle with peanuts, if desired.
• Beef. It's What's For Dinner

Steps:

• Toss the steak with 1 tablespoon soy sauce and 1 teaspoon cornstarch in a large bowl. Combine the cucumber and celery in a separate bowl; set aside.
• Stir the black bean sauce with the remaining 1 tablespoon soy sauce and 1 teaspoon cornstarch, the cherry pepper brine and 1/4 cup water in a small bowl; set aside.
• Heat 1 tablespoon vegetable oil in a large nonstick skillet over high heat. Add the cucumber-celery mixture and cook, undisturbed, 1 minute. Toss and cook, stirring occasionally, until crisp-tender, 1 to 2 minutes. Transfer to a bowl.
• Heat the remaining 1 tablespoon oil in the same skillet. Add the steak in a single layer. Cook until browned on the bottom, about 1 minute. Toss and continue cooking, stirring, until just a few pink spots remain, 1 more minute. Add the garlic, ginger and peppercorns and cook, stirring, until the meat is cooked through, 1 to 2 more minutes. Add the black bean sauce mixture and cherry peppers and bring to a boil. Cook until glossy, about 1 minute. Toss in the cucumbers and celery.
• Serve the stir-fry over rice. Top with celery leaves.

Steps:

• In a nonstick skillet or wok, stir-fry chicken in oil for 2 minutes or until no longer pink. Remove and keep warm. In the same pan, stir-fry celery and onion for 2 minutes. Add broccoli and garlic; stir-fry for 2-3 minutes or until vegetables are crisp-tender. , Return chicken to the pan; sprinkle with cilantro, salt and pepper. Cook and stir until heated through. Serve over rice; sprinkle with soy sauce.

Steps:

• In a small bowl, combine the first 8 ingredients until smooth; set aside. In a large cast-iron skillet or wok, stir-fry beef in 3 tablespoons oil until meat is no longer pink. Remove and keep warm., In the same skillet, stir-fry broccoli, cauliflower and carrots in remaining oil for 5 minutes. Add mushrooms; stir-fry until the vegetables are crisp-tender, 3-5 minutes., Stir broth mixture and add to the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; add beef and peanut butter. Cook and stir over medium heat until peanut butter is blended. Serve with spaghetti. Sprinkle with peanuts. Freeze option: Do not cook spaghetti. Freeze cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Cook spaghetti according to package directions. Place beef mixture in a large skillet and heat through, stirring occasionally; add a little broth if necessary. Serve with spaghetti and sprinkle with peanuts.

Steps:

• In a medium bowl add 'marinade ingredients' (cornflour, mirin or dry sherry, sesame oil and reduced sodium soy sauce) and mix well.
• Add the meat to the bowl and mix, making ensure all the slices are evenly coated. Set aside for 15 minutes so the beef could absorb the flavours.
• Heat wok or frypan, add oil, heat and add onion, garlic and ginger cook until soft but not browned.
• Add thinly sliced beef with the marinade and cook over a high heat for 3 minutes.
• Add the greens of your choice (example broccoli, Chinese broccoli, snow peas, bok choy or Asian greens) and beans.
• Add water to the wok and mix scrapping the sauce on the bottom of the wok.
• Cook until the vegetables are just tender but retain their vibrant green colour (approximately 4 minutes).
• Enjoy.

Steps:

• Slice beef into very thin strips.
• Mix cornstarch, broth, soy and sugar until smooth. Set aside.
• Heat 1 tablespoon oil in saucepot or wok over high heat. Add beef in 2 batches and stir-fry until browned. Set beef aside.
• Add 1 tablespoon oil. Add the mushrooms, cabbage, peppers, celery and green onions in 2 batches and stir-fry over medium heat until tender-crisp. Set vegetables aside.
• Stir cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly. Return beef and vegetables to saucepot and heat through. Serve over rice.

Steps:

• Cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips.
• Combine vegetables and 3 tablespoons water in large nonstick skillet. Cover and cook over medium-high heat 4 minutes or until crisp-tender. Remove and drain.
• Heat same pan over medium-high heat until hot. Add half of beef and half of garlic; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove. Repeat with remaining beef and garlic.
• Return all beef and vegetables to pan. Add stir-fry sauce and crushed red pepper; heat through. Serve over rice. Sprinkle with peanuts, if desired.

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.

Steps:

• In medium saucepan, bring water to boil. Add barley and return to boil. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed. Set aside.
• In large skillet or wok, heat 1 tablespoon oil over high heat. Add chicken and garlic; stir-fry 3 to 4 minutes.
• Add cooked barley; stir-fry an additional 3 minutes. Remove barley-chicken mixture from pan; keep warm.
• Heat remaining 1 tablespoon oil in skillet. Add eggplant, bell pepper and onion; stir-fry 3 minutes.
• Add basil, mint, hot pepper sauce, sugar, oyster sauce and soy sauce; cook 2 more minutes.
• Return barley-chicken mixture to skillet; stir-fry 3 minutes.
• Sprinkle with peanuts and garnish with shredded red cabbage and carrot curls for authentic Thai finishing touch.

Steps:

• Whisk together the peanut oil, soy sauce, and pepper in a bowl; pour into a resealable plastic bag. Add the steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 12 to 24 hours.
• Cook and stir the steak and the marinade in a large skillet over medium heat. Stir in the bell pepper, onion, green onion, ginger, and serrano pepper. Cook until the steak is evenly brown. Serve over a bed of spinach with the balsamic vinaigrette.

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.

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.