The Everything Stir-Fry Cookbook Part 13

4. Stir the Sesame Sauce and add in the middle of the pan, stirring to thicken. Stir-fry briefly to combine all the ingredients and allow the flavors to blend and serve hot.

Serves 2 to 4 1 pound large shrimp, sh.e.l.led, deveined 1 tablespoon Chinese rice wine or dry sherry teaspoon salt 2 teaspoons cornstarch 3 tablespoons vegetable or peanut oil 2 slices fresh ginger pound fresh asparagus, sliced on the diagonal into 1-inch pieces teaspoon salt, optional recipe Sesame Sauce (page 19)

Serves 3 to 4 1 pound fish fillets 2 tablespoons light soy sauce 1 tablespoon Chinese rice wine or dry sherry teaspoon Asian sesame oil 3 teaspoons cornstarch, divided [image]cup chicken broth 1 tablespoon oyster sauce 1 teaspoon granulated sugar 4 teaspoons water 3 tablespoons vegetable or peanut oil, divided 2 teaspoons minced ginger, divided 2 ribs celery, cut on the diagonal into -inch pieces teaspoon salt, or to taste 1 red bell pepper, seeded and cut into bite-sized cubes 12 tablespoons additional water, optional Stir-Fried Fish Firm fish fillets that hold their shape during stir-frying, such as cod or whitefish, work best in this recipe.

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1. Cut the fish into cubes. Place the cubes in a bowl, and add the light soy sauce, rice wine or sherry, Asian sesame oil, and 2 teaspoons cornstarch. Marinate the fish for 15 minutes.

2. Combine the chicken broth, oyster sauce, and sugar in a bowl. In a separate small bowl, dissolve 1 teaspoon cornstarch into the water. Set aside.

3. Heat a wok or skillet over medium-high heat until it is nearly smoking, and add 2 tablespoons oil. When the oil is hot, add half the ginger. Stir-fry for 10 seconds, then add the fish cubes. Stir-fry the fish cubes for about 2 minutes or until they begin to brown. Remove the fish and drain in a colander or on paper towels.

4. Heat 1 tablespoon oil in the wok or skillet. When the oil is hot, add the remainder of the ginger. Stir-fry for 10 seconds, then add the celery. Stir-fry the celery for 1 minute, sprinkling with the salt. Add the red bell pepper, and stir-fry for another minute. Splash the vegetables with 1 to 2 tablespoons of water if they begin to dry out.

5. Push the vegetables to the sides of the pan. Add the chicken broth mixture and bring to a boil. Stir the cornstarch and water and add into the sauce, stirring quickly to thicken. Once the sauce has thickened, add the fish back into the pan. Stir-fry for another minute to mix the ingredients. Serve hot.

Fresh Fish Facts Nothing beats a meal prepared with freshly caught fish. To make sure the fish doesn't lose that fresh flavor by the time you're ready to stir-fry, store it in the coldest part of the refrigerator. Leave the fish refrigerated until you're ready to use it in the recipe. Nothing beats a meal prepared with freshly caught fish. To make sure the fish doesn't lose that fresh flavor by the time you're ready to stir-fry, store it in the coldest part of the refrigerator. Leave the fish refrigerated until you're ready to use it in the recipe.

Salt and Pepper Shrimp Leaving the sh.e.l.ls on the shrimp enhances the attractiveness of this dish, as the shrimp sh.e.l.ls turn a vivid orange color. It also helps prevent the shrimp from overcooking.

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1. Rinse the shrimp under cold running water and pat dry with paper towels. Dredge the shrimp with the cornstarch. Place the dredged shrimp on a plate next to the stove. Combine the salt and pepper in a small bowl.

2. Heat a wok or skillet over medium-high heat and add the oil. When the oil is hot, carefully add the shrimp. Cook until the shrimp turns pink and the edges begin to curl (about 1 minute). Remove the shrimp and drain in a colander or on paper towels.

3. Remove all but 1 tablespoons oil from the wok or skillet. Add the ginger, garlic, and shallot. Stir-fry until the shallot begins to soften, then add the shrimp. Stir in the salt and pepper mixture. Stir in the green onion. Stir-fry for another minute to combine the ingredients. Serve hot.

Serves 2 to 4 1 pound medium to large shrimp, sh.e.l.ls on 2 tablespoons cornstarch, or as needed teaspoon kosher or sea salt teaspoon freshly ground black pepper 2 cups vegetable or peanut oil 1 teaspoon minced ginger teaspoon minced garlic 1 shallot, chopped 1 green onion, finely chopped

Serves 2 to 4 1 pound fish fillets teaspoon salt 1 egg white 1 tablespoon Chinese rice wine or dry sherry 3 teaspoons cornstarch, divided [image]cup plus 4 teaspoons water, divided 4 teaspoons oyster sauce 1 teaspoon dark soy sauce 3 tablespoons vegetable or peanut oil, divided 2 thin slices ginger 1 teaspoon minced ginger teaspoon minced garlic 1 green onion, finely chopped pound fresh mushrooms, thinly sliced teaspoon black pepper, optional Stir-Fried Fish with Oyster Sauce Ginger and green onion are frequently added to seafood stir-fries to remove any "fishy" odor that may arise as you cook the fish.

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1. Cut the fish fillets into 1- to 2-inch squares that are about inch thick. Place the fish cubes in a bowl and add the salt, egg white, rice wine or sherry, and 2 teaspoons cornstarch. Marinate the fish for 15 minutes.

2. Combine[image] cup water, oyster sauce, and dark soy sauce in a bowl. In a separate bowl, dissolve 1 teaspoon cornstarch into 4 teaspoons water. cup water, oyster sauce, and dark soy sauce in a bowl. In a separate bowl, dissolve 1 teaspoon cornstarch into 4 teaspoons water.

3. Heat a wok or skillet over medium-high heat until it is nearly smoking. Add 2 tablespoons oil. When the oil is hot, add the sliced ginger. Let brown for 2 to 3 minutes, and remove from the pan. Add the minced ginger, stir-fry for 10 seconds, and then add the fish. Let the fish sit in the pan briefly, then gently stir-fry the fish cubes until they turn white and are firm. Remove the fish and drain in a colander or on paper towels.

4. Heat 1 tablespoon oil in the wok or skillet. When the oil is hot, add the garlic and the green onion. Stir-fry for 10 seconds, then add the mushrooms. Stir-fry the mushrooms for 2 minutes or until they begin to darken. Sprinkle teaspoon black pepper over the mushrooms while stir-frying if desired.

5. Push the mushrooms to the sides of the pan. Add the sauce in the middle of the pan and bring to a boil. Add the cornstarch and water mixture into the sauce, stirring quickly to thicken. When the sauce has thickened, add the fish back into the pan. Stir-fry for another minute to mix everything together. Taste and adjust seasoning if desired. Serve hot.

How to Separate an Egg First, start with eggs that are still cold from the refrigerator. Lightly crack the middle of the egg against the side of a bowl, and use both hands to pull the sh.e.l.l apart so that you are holding half of the sh.e.l.l in each hand. Then, simply move the egg yolk back and forth from one half sh.e.l.l to the other, letting the egg white fall into the bowl. First, start with eggs that are still cold from the refrigerator. Lightly crack the middle of the egg against the side of a bowl, and use both hands to pull the sh.e.l.l apart so that you are holding half of the sh.e.l.l in each hand. Then, simply move the egg yolk back and forth from one half sh.e.l.l to the other, letting the egg white fall into the bowl.

Shrimp and Spinach Stir-Fry Dried shrimp is more than able to hold its own against the pungent flavor of garlic in this recipe. Be sure not to overcook the spinach.

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1. Reconst.i.tute the dried shrimp by placing them in a bowl with hot water to soften. Drain the shrimp.

2. Heat a wok or skillet over medium-high heat until it is nearly smoking. Add the oil. When the oil is hot, add the garlic and red pepper flakes. Stir-fry for 10 seconds, then add the shrimp. Stir-fry briefly (30 seconds to 1 minute), until they release their flavor.

3. Push the shrimp to the sides of the wok or skillet. Add the spinach leaves in the middle of the pan. Stir-fry for about 1 minute, then add the soy sauce and sugar. Continue stir-frying until the spinach turns a bright green, mixing the spinach in with the shrimp. Serve immediately.

Serves 2 to 4 1 ounce dried shrimp 1 tablespoons vegetable or peanut oil for stir-frying 3 garlic cloves, chopped teaspoon red pepper flakes, or to taste 1 pound fresh spinach leaves, trimmed 1 tablespoon low-sodium soy sauce or fish sauce 1 teaspoon granulated sugar

Serves 2 to 4 pound large shrimp 1 teaspoon salt 2 teaspoons cornstarch 2 tablespoons chicken broth or water 1 tablespoon soy sauce 1 tablespoon Chinese rice wine or dry sherry teaspoon brown sugar 3 tablespoons vegetable or peanut oil 2 thin slices ginger 1 cup snow peas, trimmed 1 red bell pepper, seeded and cut into thin strips b.u.t.terfly Shrimp with Mangetout b.u.t.terflying shrimp gives it a more attractive appearance. Mangetout, or "eat it all," is the French word for snow peas.

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1. Rinse the shrimp under cold running water and pat dry with paper towels. b.u.t.terfly the shrimp, place in a bowl, and toss with the salt and cornstarch.

2. Combine the chicken broth or water, soy sauce, rice wine or sherry, and brown sugar in a bowl. Set aside.

3. Heat a wok or skillet over medium-high heat and add 3 tablespoons oil. When the oil is hot, add the ginger. Stir-fry for 10 seconds, then add the shrimp. Stir-fry the shrimp until they turn pink and the edges begin to curl.

4. Push the shrimp to the sides of the wok or skillet. Add the snow peas. Stir-fry for 1 minute, then add the red bell pepper. Stir-fry the vegetables for another minute or until the snow peas turn dark green and the vegetables are tender but still crisp.

5. Add the chicken broth mixture. Stir-fry for 1 to 2 more minutes to blend the flavors. Serve hot with rice or noodles.

How to b.u.t.terfly Shrimp Remove the head and the sh.e.l.l around the body of the shrimp, but leave on the tail. Take a knife and carefully make an incision down the back of the shrimp, taking care not to cut right through. (If the shrimp has not already been deveined, devein it now.) Flatten the shrimp on either side of the cut, so that it fans out. Continue with the remainder of the shrimp. Remove the head and the sh.e.l.l around the body of the shrimp, but leave on the tail. Take a knife and carefully make an incision down the back of the shrimp, taking care not to cut right through. (If the shrimp has not already been deveined, devein it now.) Flatten the shrimp on either side of the cut, so that it fans out. Continue with the remainder of the shrimp.

Black Bean Squid Scoring the squid tubes makes the edges curl up nicely when they are stir-fried. For extra color, feel free to add a sliced carrot to the stir-fry with the onion.

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1. Cut the squid tubes in half lengthwise. Score the squid tubes in a crisscross pattern by holding the knife at a 45-degree angle and making a series of cuts, and then holding the knife at a 120-degree angle and making a second series of cuts. Cut the scored squid into 1-inch squares.

2. Rinse the black beans under cold running water for 10 minutes, drain, and chop. Place the black beans in a bowl with the garlic and mash with a fork. Stir in the water. Combine the chicken broth, dark soy sauce, and rice wine or sherry in a bowl.

3. Heat a wok or skillet over medium-high heat until it is nearly smoking. Add 2 tablespoons oil. When the oil is hot, add half of the black bean mixture. Stir-fry for 30 seconds, then add the squid. Stir-fry the squid until it turns white and the edges begin to curl. Remove the squid and drain in a colander or on paper towels.

4. Heat 2 tablespoons oil in the wok or skillet. When the oil is hot, add the remaining black bean mixture and the ginger. Stir-fry for 30 seconds, then add the onion. Stir-fry the onion until it begins to soften, then add the bell pepper. Stir-fry for 1 minute.

5. Pour in the chicken broth mixture and bring to a boil. Add the squid back into the pan. Stir in the green onions. Stir-fry for another minute to blend the flavors. Serve hot.

Serves 3 to 4 1 pound large squid tubes 2 tablespoons Chinese fermented black beans 2 cloves garlic, chopped 2 tablespoons water cup chicken broth 2 teaspoons dark soy sauce 1 tablespoon Chinese rice wine or dry sherry 4 tablespoons vegetable or peanut oil, divided 2 slices ginger, cut into thin strips 1 onion, thinly sliced 2 red bell peppers, seeded and chopped into large chunks 2 green onions, cut into 1-inch sections

Serves 2 to 4 4 Chinese dried black mushrooms pound prawns, sh.e.l.led, deveined 1 tablespoon Chinese rice wine or dry sherry teaspoon salt 1 teaspoon cornstarch cup chicken broth 1 tablespoons oyster sauce 1 teaspoon granulated sugar 2 tablespoons vegetable or peanut oil 1 teaspoon minced ginger teaspoon minced garlic pound thinly sliced mushrooms Black pepper to taste 1 teaspoon Asian sesame oil Prawns with Two Kinds of Mushrooms If Chinese dried mushrooms are unavailable, you can experiment by using different combinations of fresh mushrooms, such as b.u.t.ton and porcini mushrooms.

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1. Reconst.i.tute the dried black mushrooms by soaking them in boiling water for 20 to 30 minutes to soften. Squeeze the excess water out of the mushrooms, remove the stems, and cut into thin strips.

2. Rinse the prawns under cold running water and pat dry with paper towels. Place the prawns in a bowl and add the rice wine or sherry, salt, and cornstarch. Combine the chicken broth, oyster sauce, and sugar in a bowl. Set aside.

3. Heat a wok or skillet over medium-high heat until it is nearly smoking. Add the oil. When the oil is hot, add the ginger and garlic. Stir-fry for 10 seconds, then add the prawns. Stir-fry the prawns until they turn pink and the edges begin to curl.

4. Push the prawns to the sides of the wok or skillet. Add the mushrooms. Stir-fry for 2 minutes, stirring in the black pepper. Add the sauce and bring to a boil. Stir-fry for another minute to blend the flavors. Remove from the heat and stir in the sesame oil. Serve hot.

How to Make Your Own Chicken Broth To make your own chicken broth, place a whole chicken in a large pot. Add enough water to cover and bring to a boil. Add a few slices of green onion, ginger, and black pepper. Simmer the chicken for 3 hours, strain, and refrigerate the liquid in a sealed container until ready to use. (The chicken stock can also be frozen.) To make your own chicken broth, place a whole chicken in a large pot. Add enough water to cover and bring to a boil. Add a few slices of green onion, ginger, and black pepper. Simmer the chicken for 3 hours, strain, and refrigerate the liquid in a sealed container until ready to use. (The chicken stock can also be frozen.) Shrimp Fried "Rice"

A food processor takes the work out of grating the cauliflower, turning this into a quick and easy dish. If you find the pan is getting a little overcrowded, scramble the eggs separately and add them back into the pan in the final stages of cooking.

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1. Break off the florets from the cauliflower and chop into chunks. Chop the core into chunks. Process the florets and core in a blender or food processor, a few pieces at a time, using the "grate" function. Sc.r.a.pe out the bottom of the blender or food processor as needed. Continue until you have 3 cups of grated cauliflower.

2. Rinse the shrimp and pat dry. Lightly beat the eggs in a small bowl, stirring in the black pepper.

3. Heat a wok or skillet over medium-high heat until it is nearly smoking. Add the oil. When the oil is hot, add the garlic. Stir-fry for 10 seconds, then add the shrimp. Stir-fry the shrimp until they turn pink and the edges begin to curl. Push the shrimp to the sides of the pan. Add the onion in the middle, and sprinkle the paprika over the top. Stir-fry the onion for about 2 minutes, until it begins to soften.

4. Add the tomato. Stir-fry for a minute, stirring in the water if it begins to dry out. Push the vegetables to the sides of the pan. Add the eggs in the middle and scramble. Mix the eggs in with the other ingredients.

5. Add the cauliflower. Stir-fry for 1 minute, then stir in the soy sauce. Continue stir-frying, stirring and turning the ingredients over in the pan for 4 to 5 minutes, until the cauliflower is tender but still crisp. Taste and adjust seasonings if desired.

Serves 2 to 4 1 head cauliflower 10 large raw shrimp, deveined 2 eggs Black pepper to taste 2 tablespoons vegetable or peanut oil 2 cloves garlic 1 onion, chopped 1 tablespoon paprika 1 tomato 1 tablespoon water 1 tablespoon soy sauce

Pork Meals

Pork with Pepper and Bean Sprouts

Stuffed Green Peppers with Asian Seasonings

Twice-Cooked Pork

Pork Goulash

Easy Herbed French Pork Chops

Easy Teriyaki Marinated Pork Chops

Orange Pork Chops

Skillet Chili Pork

Spicy Orange Pork Chops

Asian Chili Pork

Easy Pork and Paprika Stir-Fry

Sesame Pork

Pineapple Pork

Romantic Pork with Lychees