THAI BEEF STIR-FRY
A distinctive peanut sauce complements this colorful combination of tender sirloin strips, cauliflower, carrots, broccoli and mushrooms. I like to dish it up over spaghetti, but you could use fried noodles instead. -Janice Fehr, Austin, Manitoba
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 586 calories, Fat 32g fat (6g saturated fat), Cholesterol 61mg cholesterol, Sodium 974mg sodium, Carbohydrate 35g carbohydrate (22g sugars, Fiber 5g fiber), Protein 42g protein.
THAI STYLE CHICKEN STIR FRY
This came out of having some vegetables I wanted to use up before they needed throwing out, so feel free to play around with veg. It is super simple and easy to make without having a huge prep time. Although if you don't cook a lot of Asian style food like me, then a lot of people would not always have some of these ingredients on hand all the time. I love Chinese, Japanese, Indonesian, Malaysian etc.. So I have herbs and spices sitting in my cupboard that most people would have never heard of. The ingredients in this though are very common and with Asian becoming more popular to cook at home now days, rather getting a take out. The ingredients listed below are available at just about all regular supermarkets now.
Provided by The Flying Chef
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Note: I served this without noodles if you choose to serve over noodles or rice, lower chicken weight to about 700-800g and bok choy to 250-300g and bean sprout to about 120g.
- Combine chicken and ginger in a bowl, heat some of the peanut oil in a wok and cook chicken in batches, until browned all over, adding extra oil as needed.
- Add a little extra oil and stir fry pepper and garlic for about 1-2 Min's, stir constantly so as not to burn garlic.
- Add soy sauce, fish sauce, lime juice, sambal oelek, sweet chili sauce and sugar, stir to combine.
- Add bok choy, sprouts, onion, coriander, mint, stir, cover for just a few Min's to just wilt vegetables (you still want a good crunch), stir once more and serve.
- To serve: Serve as is on individual serving plates. Read note above if serving over rice or noodles.
THAI STYLE STIR FRY
This recipe is very versatile. You can make it with chicken or pork, or just lots of veggies. I usually use fresh veggies in the stir fry but you also can use a 16 oz package of frozen veggies, thawed in place of them. The sauce is the real star here. Everything balances so nicely!
Provided by stephstew
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In large skillet, stir-fry chicken in oil for 3-4 minutes. Stir in veggies; cook, uncovered for 4-6 minutes.
- Meanwhile, in small bowl combine remaining ingredients.
- Stir into chicken mixture and heat through until sauce is smooth and coats everything nicely.
- Serve over hot cooked rice or whole wheat noodles.
Nutrition Facts : Calories 393.2, Fat 22.2, SaturatedFat 5.2, Cholesterol 72.6, Sodium 704, Carbohydrate 20.3, Fiber 3, Sugar 13, Protein 29.6
STIR-FRIED THAI NOODLES: PAD THAI
Steps:
- Soak the dried rice noodles in cool or lukewarm water for 30 minutes, or until they're limp but still firm to the touch; later cooking in the wok will soften them more. Drain the noodles thoroughly in a colander and set aside while preparing the other ingredients.
- In a small bowl, mix the fish sauce, tamarind juice, and sugar; stir well to melt the sugar. Taste and adjust flavors to the desired combination of salty, sour, and sweet.
- Heat a wok over medium-high heat until it is smoking hot. Add 1 tablespoon of the oil and quickly stir-fry the shrimp until they turn pink and are almost cooked through; 1 to 2 minutes. Remove the shrimp to a plate and cover to keep warm.
- Add the remaining oil to the wok and toss in the garlic, shallots, and chile; stir-fry for 30 seconds. Push the garlic and shallots to 1 side of the wok and pour the egg into the center. Scramble the egg lightly until set, breaking it up into pieces with a spatula. Add the drained noodles to the wok, stirring and tossing quickly with 2 spatulas to separate the strands. Pour in the fish sauce mixture, tossing well to coat the noodles and keep them from sticking (if the noodles are still too firm, drizzle with 1 to 2 tablespoons of water to help them cook.)
- When the noodles are in good shape, toss in 1/2 of the bean sprouts and peanuts; save the remaining for garnish. Continue to stir-fry, to combine. Return the shrimp to the wok and toss the pad thai together to warm everything through. Serve the pad thai on a platter, pile the remaining bean sprouts and peanuts on 1 side of the dish and garnish with the lime wedges and cilantro. Squeeze lime juice over each portion before eating.
THAI-STYLE CHICKEN AND VEGETABLE STIR-FRY
Categories Chicken Vegetable Stir-Fry Quick & Easy Fall Bon Appétit
Yield Serves 2; can be doubled
Number Of Ingredients 7
Steps:
- Stir chicken and curry paste in medium bowl to coat. Set aside. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add eggplant and green beans. Stir-fry until eggplant begins to soften, about 4 minutes. Add 1 tablespoon oil and chicken mixture to skillet. Stir-fry until chicken begins to brown, about 3 minutes. Add coconut milk; simmer until beans are tender, chicken is cooked through and sauce thickens slightly, about 3 minutes. Season with salt. Sprinkle with basil.
THAI-STYLE CHICKEN STIR-FRY
Make and share this Thai-style Chicken Stir-fry recipe from Food.com.
Provided by flume027
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine fish sauce, soy sauce, and ginger in a large zip-lock plastic bag; add 1 1/2 tablespoons lime juice.
- Add chicken, seal and marinate in refrigerator for 25 minutes.
- (Tip: Chop garlic, peppers, and veggies while chicken marinates).
- Remove chicken from bag, reserving marinade.
- Heat oil in a large nonstick skillet over medium-high heat.
- Add chicken, stir-fry until chicken begins to brown.
- Add zucchini, onion, red pepper, garlic, and jalapeno pepper, stir-fry 5 minutes or until chicken is done.
- Add reserved marinade and cook 1 minute.
- Remove from heat and stir in remainder of lime juice, basil, cilantro, and green onions.
- Serve over jasmine rice or cellophane noodles.
Nutrition Facts : Calories 210.4, Fat 5.3, SaturatedFat 0.7, Cholesterol 65.8, Sodium 755.6, Carbohydrate 12.2, Fiber 2.6, Sugar 5.3, Protein 28.8
THAI SATAY STIR-FRY
Long day at work? This is the perfect quick meal, one pan, and just a fork to eat!
Provided by Good Food team
Categories Dinner, Lunch, Main course, Side dish, Supper
Time 5m
Number Of Ingredients 9
Steps:
- Mix the peanut butter, chilli sauce, 100ml water and soy sauce to make a smooth satay sauce. Put the noodles in a bowl and pour boiling water over them. Stir gently to separate, then drain thoroughly.
- Heat the oil in a wok, then stir-fry the ginger and harder pieces of veg from the stir-fry mix, such as peppers, for 2 mins. Add the noodles and rest of the veg, then stir-fry over a high heat for 1-2 mins until the veg are just cooked.
- Push the veg to one side of the pan, then pour the peanut sauce into the other side, tilting the pan. Bring to the boil. Mix the sauce with the stir-fry, then sprinkle over the basil leaves and peanuts to serve.
Nutrition Facts : Calories 286 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 2.29 milligram of sodium
VEGETARIAN THAI STIR-FRY
No-fail simple stir-fry from http://thaifood.about.com/od/quickeasythairecipes/r/stirfriedveggie.htm
Provided by plhedley
Time 25m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Combine all 'stir fry sauce' ingredients together in a cup or bowl. Stir well to dissolve the sugar. Taste-test the sauce, keeping in mind that the first taste should be spicy-salty, followed by sweetness and the rich taste of the coconut milk. Adjust these flavors to suit your taste, adding more lime juice if too sweet or salty (note that it will be less salty when combined with the vegetables).
- Warm a wok or large frying pan over medium-high heat. Add the oil and swirl around, then add the shallot/onion, garlic, ginger, and chili. Stir-fry 1-2 minutes, then add the carrot, mushrooms, and cauliflower (if using). Also add 1/4 of the stir-fry sauce. Continue stir-frying 2-3 minutes.
- Add the broccoli and red pepper plus up to 1/2 of remaining stir-fry sauce, enough to gently simmer vegetables in the sauce (about 2 minutes). Note: this is a 'saucy' stir-fry that is never dry - the sauce is meant to flavor the rice or noodles it is served with.
- Finally add the bok choy or Chinese cabbage. Add more of the stir-fry sauce as needed, enough to just cover vegetables in sauce. Simmer until bok choy or cabbage is cooked but still bright green with some crispness (2-3 minutes more).
- Remove from heat and do one last taste-test. If not salty enough, add a little more fish or soy sauce. If too salty or sweet, add another squeeze of lime juice. Add more sugar or chili if desired. Top with fresh basil and serve over Thai jasmine-scented rice. Or, to bring out the coconut flavor, serve with Thai Coconut Rice. Note: Any leftover sauce can be stored for 1 week in a covered container in your refrigerator for future stir-fries.
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