Tag Archive for stir-fry

Chicken with Asparagus & Pistachios – $1.42/serving

May 9, 2012 / / No comments

Chicken with Asparagus & PistachiosMay is National Asparagus Month, so it seemed like a good time to share this recipe.

I also do a Lemon & Asparagus Chicken, but this one with pistachios is my husband’s favorite.  Either one is great when asparagus is in season.

You can find oyster sauce, chile garlic sauce, and sesame oil in the Asian food section of major supermarkets.

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Chicken with Asparagus & Pistachios
Author: 
Recipe type: Main – Chicken
Serves: 8
 

Ingredients
  • 4 teaspoons sesame oil
  • 2 pounds fresh asparagus, trimmed & cut into 1-inch pieces
  • 2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 bunch green onions, cut into 1″ pieces
  • 2 tablespoons minced fresh ginger
  • 2 tablespoons oyster sauce
  • 2 teaspoons chile-garlic sauce
  • ½ cup salted pistachios, shelled & coarsely chopped

Instructions
  1. Heat oil in large skillet over high heat.
  2. Cook asparagus, stirring, for 2 minutes. Add chicken; cook, stirring, for 4 minutes. Stir in scallions, ginger, oyster sauce and chile-garlic sauce; cook, stirring, until the chicken is juicy and just cooked through, 1 to 2 minutes more. Stir in pistachios.
  3. Serve over brown rice

 

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Spicy Orange Beef – $1.85/serving

February 15, 2012 / / No comments

Spicy Orange BeefWe’re trying to eat less beef for both environmental and health reasons, but we have to break up the string of chicken and bean dishes with something once in a while.

Everyone loves this Spicy Orange Beef recipe.  We keep sugar-free orange marmalade on hand at all times, mostly for this recipe, but I have found some other uses for it over time.

We’ve found that London broil works just fine for stir-fry recipes, and because it’s frequently on sale, it keeps the cost of this meal down.

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Spicy Orange Beef
Author: 
Recipe type: Main – Beef
Serves: 8
 

Ingredients
  • 2½ pounds London broil, thinly sliced
  • ¼ cup sherry
  • ¼ cup light soy sauce
  • 2 tablespoons cornstarch
  • 2 tablespoons canola oil
  • 2 medium onions, diced
  • 1 red bell pepper, cut into strips
  • 2 cans sliced water chestnuts, drained
  • 1 bunch green onions, chopped
  • SAUCE
  • 2 teaspoons cornstarch
  • ¼ cup Splenda® granular
  • ¼ cup light soy sauce
  • ¼ cup sugar-free orange marmalade
  • 4 teaspoons vinegar
  • 2 teaspoons sesame oil
  • 1 teaspoon crushed red pepper

Instructions
  1. Toss beef with sherry, soy sauce, and cornstarch. Set aside.
  2. Combine ingredients for the sauce in small bowl. Set aside.
  3. Add canola oil to large skillet heated over high heat. When very hot, add beef. Stir-fry for 5-6 minutes until no longer pink. Remove from skillet.
  4. Add onion to skillet and stir-fry 2 minutes. Add peppers and water chestnuts; stir-fry an additional 2-3 minutes.
  5. Add sauce mixture to skillet; stir well.
  6. When sauce begins to thicken, add beef back to skillet. Stir just until beef is coated.
  7. Sprinkle with green onions and serve over brown rice.

 

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Shrimp & Basil Fried Rice – $2.50/serving

January 18, 2012 / / No comments

Shrimp and Basil Fried RiceWhen you say shrimp do you say it like Bubba in “Forrest Gump”? Just wondering.

This recipe is another one of our favorites. We eat it as a main dish several times a year.

When chopping the jalapeno, be sure to wear gloves or use a mini-processor, and don’t touch your eyes. You can find fish sauce in the Asian food section of your supermarket.

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Shrimp & Basil Fried Rice
Author: 
Recipe type: Main – Seafood
Serves: 8
 

Ingredients
  • ¼ cup canola oil
  • ½ teaspoon salt
  • 5 cloves garlic, minced
  • 1 jalapeno pepper, seeded and chopped
  • 2 pounds medium shrimp, peeled and deveined
  • 5 cups cooked brown rice
  • ½ cup light soy sauce
  • ¼ cup fish sauce
  • 2 teaspoons granulated Splenda®
  • 2 bunches green onions, chopped
  • 4 ounces fresh basil, chopped
  • ½ cup fresh cilantro, chopped

Instructions
  1. Preheat wok or large skillet over medium-high heat.
  2. When the pan is hot, add the oil, salt, and garlic and stir-fry until the garlic about 30 seconds. Add the jalapeno and shrimp and stir-fry until the shrimp begins to turn pink.
  3. Add the rice and stir-fry until heated through. Add the soy sauce, fish sauce, and Splenda® and combine thoroughly. Add the green onions, basil, and cilantro and combine.

 

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Garlic Pork with Tomato and Basil – $1.41/serving

December 14, 2011 / / No comments

We cannot get enough garlic or fresh basil at our house, and this recipe includes both.

You can find oyster sauce and hot chili sauce (Sriracha) in the Asian food section of the supermarket.  This does have a little bit of a kick, but not enough to keep my mom from enjoying it when she came for a visit last month.

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Garlic Pork with Tomato and Basil
Author: 
Recipe type: Main – Pork
Serves: 9
 

Ingredients
  • 2.5 pounds pork sirloin, cut into bite-sized pieces
  • 5 teaspoons cornstarch
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 4 tablespoons oyster sauce
  • 2 teaspoon granulated Splenda®
  • 2 teaspoons hot chili sauce
  • 2 tablespoons canola oil
  • 4 teaspoons jarred chopped garlic
  • 4 cups seeded and chopped plum tomatoes
  • 1½ cups chopped fresh basil
  • 1 bunch green onions, chopped
  • 4 cups cooked brown rice

Instructions
  1. In a small bowl toss pork with 3 teaspoons cornstarch, salt, and pepper.
  2. Combine water, oyster sauce, sugar, chile sauce, and 2 teaspoons cornstarch in another small bowl. Set aside.
  3. Heat oil in a large nonstick skillet over medium-high heat. Add garlic and pork mixture, and saute 3 minutes or until pork is cooked. Add tomatoes; saute 1 minute. Add sauce mixture, and cook 1 minute or until thickened. Stir in basil.
  4. Remove from heat, and sprinkle with onions.
  5. Serve over brown rice.

 

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Lemon & Asparagus Chicken – $1.60/serving

November 30, 2011 / / No comments

Lemons and AsparagusAny time that I can get fresh asparagus on sale, I make one of two chicken stir-fry dishes.

Here’s one of them.

Isn’t it a rule that you have to eat a stir-fry over rice?  Well, it is at our house, so I’ve included the cost of the brown rice in serving cost.

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Lemon & Asparagus Chicken
Author: 
Recipe type: Main – Chicken
Serves: 8
 

Ingredients
  • 4 lemons
  • 2 cups reduced-sodium chicken broth
  • 5 teaspoons cornstarch
  • 2 teaspoons low sodium soy sauce
  • 3 pounds boneless, skinless chicken breasts
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 tablespoons canola oil
  • 1 pound asparagus, cut into 1-inch pieces
  • 3 stalks celery, sliced on the diagonal
  • 16 green onions, cut into 1-inch pieces

Instructions
  1. In a small bowl, combine zest and juice from lemons with chicken broth, soy sauce, and cornstarch until cornstarch dissolves. Set aside.
  2. Cut chicken crosswise into bite-sized pieces and season with salt and pepper.
  3. In a wok or very large skillet, heat oil over high heat. Add chicken and stir-fry 2 to 3 minutes. Add asparagus and celery and stir-fry until chicken is white throughout and vegetables are crisp-tender. (If you have thick asparagus, put it in the wok at the same time as the chicken.)
  4. Add green onions and stir-fry until slightly wilted, about 1 minute. Reduce heat to medium.
  5. Stir sauce mixture again, pour into pan, and cook, stirring, until sauce thickens and turns translucent.
  6. Serve over brown rice.

 

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