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    Recipes — stir fry

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    Lamb Noodle Salad

    Prep Time

        •    Prep time: 12 minutes
        •    Cook time: 8 minutes
        •    Yield: Serves 4

    Ingredients

        •    500g lamb leg steak or rump steak, cut into strips
        •    2 tsps oil
        •    2 tsps grated ginger
        •    90g soba noodles, cooked
        •    1 bunch Chinese broccoli
        •    150g snow peas, finely sliced
        •    1 red capsicum, cut into thin strips
        •    2 tbsps soy sauce
        •    1 tbsp sesame oil
        •    Juice of 1 lime
        •    2 spring onions, finely sliced
        •    1 tbsp toasted sesame seeds
        •    Lime wedges, to serve

    Method

    1. Combine lamb with the oil and ginger. Heat the wok, ensure it is hot. Stir-fry the lamb in 3 batches. Reheat the wok between each batch. Set lamb aside.
    2. Toss the vegetables in the work until just cooked and combined with noodles and lamb in a large bowl. Add the combined soy, sesame oil and lime juice.
    3. Sprinkle with spring onions and sesame seeds to serve. Add lime wedges on the side.



    This great family recipe is thanks to Australian Lamb Recipes at https://www.australianlamb.com.au/recipes/lamb-noodle-salad/#

    Kung Pao Scallops

    Super easy, fast and delicious kung pao scallops.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 12 minutes
        •    Yield: Serves 4


    Ingredients

    For the Sauce:

        •    3/4 cup chicken broth
        •   
    1/4 cup low-sodium soy sauce
        •    1 tbsp sugar
        •    1 tbsp cornstarch
        •    2 tbsps white wine vinegar
        •    1 tsp sesame oil


    For the Scallops / Stir Fry:

        •    1/2 tbsp sesame oil
        •    1/2 tbsp olive oil
        •    3 cloves garlic minced
        •    1 tbsp fresh ginger minced
        •    1 tsp chili paste
        •   
    1 lb. bay scallops cut in half
        •    1 can sliced water chestnuts rinsed and drained
        •    1 lb. fresh sugar snap peas
        •   
    4 green onions thinly sliced
        •    1 cup dry-roasted peanuts
        •    3 cups hot cooked white rice (optional)


    Method

    1. To make the sauce, combine all the sauce ingredients in a medium bowl and mix well. Set aside.

    2. For the stir-fry, heat the sesame and olive oils in a large nonstick skillet over medium-high heat.

    3. Add the garlic, ginger and chili paste and stir-fry for 1 minute.

    4. Add the scallops and stir-fry for 1 minute.

    5. Add the water chestnuts and stir-fry for 2 minutes.

    6. Add the sauce mixture, snap peas and green onions. Bring to a boil and cook 4-6 minutes, or until thickened.

    7. Stir in the peanuts.

    8. Serve with rice.



    This great family recipe is thanks to A-Sweet-Pea-Chef Recipes at https://www.asweetpeachef.com/kung-pao-scallops/

    Easy Chicken Stir Fry Recipe

    This easy Chicken Stir Fry recipe is loaded with fresh veggies and the most delicious sauce made with honey, soy sauce, and toasted sesame oil! This healthy recipe takes 20 minutes to make and will wow your family with it's amazing flavor!

    Prep Time

        •    Prep time: 8 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 4


    Ingredients

        •    1 lb boneless, skinless chicken breast cut into 1 inch cubes
        •    2 tbsps
    olive oil divided
        •   
    2 cups broccoli florets
        •   
    1/2 yellow bell pepper cut into 1 inch pieces
        •   
    1/2 red bell pepper cut into 1 inch pieces
        •    1/2 cup baby carrots sliced
        •   
    2 tsp minced ginger
        •   
    2 garlic cloves minced
        •   
    salt and pepper to taste


    Stir Fry Sauce:

        •    1 tbsp corn starch
        •    2 tbsps cold water

        •   
    1/4 cup low sodium chicken broth
        •    3 tbsps low sodium soy sauce
        •   
    1/4 cup honey
        •    1 tbsp toasted sesame oil
        •   
    1/2 tsp crushed red pepper flakes


    Method

    1. In a medium size bowl, whisk together corn starch and water. Add remaining ingredients (chicken broth, soy sauce, honey, and toasted sesame oil, red pepper flakes) and whisk to combine. Set aside.

    2. Add one tablespoon of olive oil to a large skillet or wok and heat over medium high heat.

    3. Add chicken (in batches if necessary) and season with salt and pepper. Cook for 3 to 5 minutes or until cooked through. Remove from skillet.

    4. Reduce heat to medium and add remaining tablespoon of oil to the skillet.

    5. Add broccoli, bell pepper, and carrots and cook, stirring occasionally, just until crisp tender. Add ginger and garlic and cook for an additional minute.

    6. Add chicken back into the skillet and stir to combine.

    7. Whisk stir fry sauce and pour over chicken and vegetables and stir gently to combine.

    8. Bring to a boil, stirring occasionally, and let boil for one minute.

    9. Serve with rice and/or chow mein if desired.



    This great family recipe is thanks to Mom-On-Timeout Recipes at https://www.momontimeout.com/easy-chicken-stir-fry-recipe/

    Zesty Ginger Duck with Rhubarb

    A full-flavoured, bitter-sweet mixture of duck with rhubarb and orange makes a tasty dressing for penne or rigatoni, showing that a modest portion of meat goes a long way with the right pasta in an interesting sauce. Crisp green vegetables complete this simple, but stylish, stir-fry.

    Prep Time

        •    Prep time: 30 minutes
        •    Cook time: 45 minutes
        •    Yield: Serves 4


    Ingredients

        •    340 g (12 oz) boneless duck breasts
        •    400 g (14 oz) penne or other pasta shapes
        •    1½ tbsp sunflower oil
        •    1 large garlic clove, crushed
        •    2 tbsp finely chopped fresh root ginger
        •    225 g (8 oz) rhubarb, cut into 5 mm (¼ in) slices
        •    10 spring onions, thinly sliced
        •    300 g (10½ oz) runner or French beans, thinly
        •    sliced or cut into short lengths
        •    75 g (2½ oz) watercress sprigs
        •    4 oranges, peeled, halved and sliced
        •    salt and pepper
        •    Marinade
        •    finely grated zest and juice of 1 large orange
        •    3 tbsp sugar
        •    1 tbsp soy sauce
        •    1½ tsp finely chopped fresh root ginger
        •    8 juniper berries, lightly crushed
        •    4 black peppercorns, lightly crushed


    Method

    1. Place all the marinade ingredients in a saucepan and bring to the boil, stirring to dissolve the sugar. Pour the marinade into a bowl and set aside to cool while you prepare the duck breasts.

    2. Remove the skin and all surface fat from the duck breasts. Thinly slice the breasts crossways, then cut the slices lengthways into fine strips. Add the strips to the marinade and stir to coat them well. Cover tightly and leave to marinate in a cool place, stirring occasionally, for at least 30 minutes.

    3. When you are ready to prepare the stir-fry, cook the pasta in boiling water for 10–12 minutes, or according to the packet instructions, until al dente. Drain the pasta well and return it to the hot empty pan. Cover and set aside, off the heat.

    4. Drain the duck in a sieve set over a bowl, pressing out all the liquid and reserving it. Heat a wok or large frying pan over a high heat. Add the oil and, when it is hot, cook the garlic and ginger for 30 seconds. Add the duck and stir-fry for 3–4 minutes or until the duck strips are well browned.

    5. Add the rhubarb and spring onions. Reduce the heat to moderate and stir-fry for about 2 minutes or until the rhubarb is soft and tender but not broken down completely.

    6. Pour in the reserved marinade and bring to the boil, stirring for a few seconds. Season with salt and pepper to taste, and remove from the heat. Add to the pasta and toss well. Keep hot.

    7. Drop the beans into a saucepan of boiling water and cook for just 2 minutes. Drain well and rinse briefly with cold water.

    8. Arrange the watercress on a large dish or on individual serving plates, and top with the hot beans and sliced oranges. Divide the duck and pasta mixture among the plates and serve.



    This great family recipe is thanks to allrecipes Recipes at http://allrecipes.co.uk/recipe/3035/zesty-ginger-duck-with-rhubarb.aspx

    Beef with Red Chili Paste

    Beef with Red Chili Paste – This Beef and Red Chili Paste is from my friend Katie Chin’s new cookbook, Every Thai Cooking: Quick and Easy Family Style Recipes from Tuttle Publishing.

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 12 minutes
        •    Yield: Serves 2

    Ingredients

        •    10 oz beef tenderloin or top sirloin, sliced diagonally across the grain in ¼ in (6 mm) slices (330 g)
        •   
    ½ tsp all-purpose cornstarch
        •    ¼ tsp white pepper
        •   
    3 tbsps high-heat cooking oil, divided
        •    1 tsp soy sauce
        •   
    1 clove garlic, minced
        •   
    1 small shallot, finely sliced
        •   
    1 fresh hot red or green chili, preferably Thai (deseeded if you prefer less heat), finely sliced
        •   
    1 red bell pepper, thinly sliced
        •    1 tbsp freshly squeezed lime juice
        •    1 tbsp fish sauce, nam pla
        •   
    2 tsps palm or brown sugar
        •   
    ¾ cup fresh Thai or Italian basil leaves (15g)
        •    1 tbsp Roasted Red Chili Paste or store-bought(nam pla, optional)
        •   
    2 kaffir lime leaves, cut into thin strips (optional)

    Roasted Red Chili Paste (Nam Prik Pao) Recipe

        •    4 tbsps cooking oil, divided
        •   
    6 garlic cloves, minced
        •   
    6 tbsps finely chopped shallots
        •   
    1 tbsp ground red pepper, cayenne
        •   
    4 tsps fermented shrimp paste
        •   
    2 tbsps fish sauce, nam pla
        •   
    3 tbsps palm or brown sugar
        •   
    1 tbsp freshly squeezed lime juice
        •   
    1 tsp tamarind concentrate
        •   
    1 tbsp water

    Method

    1. Toss the beef with the all-purpose cornstarch, pepper, 1 teaspoon oil, and soy sauce. Cover for 10 minutes at room temperature.
    2. Heat ½ of the oil in a wok or skillet over medium-high heat. Add the beef and stir-fry until it's brown, about 3 minutes. Remove the beef from the pan and set aside. Wash and thoroughly dry the wok or skillet.
    3. Heat the remaining oil in the wok or skillet over medium-high heat. Add the garlic, shallots, and chili to the wok or skillet and stir-fry until fragrant, about 1 minute. Add the red pepper and stir-fry for 1 minute. Add the reserved beef, lime juice, fish sauce, roasted red chili paste (if using), kaffir lime leaves (if using), and palm sugar; stir-fry for 1–2 minutes or until the beef is cooked through. Add the basil leaves and stir-fry for about 30 seconds or until wilted. Dish out and serve immediately with jasmine rice.

    Roasted Red Chili Paste (Nam Prik Pao) Recipe

    1. Heat the oil in a wok or skillet at medium high heat. Add the garlic and shallots and stir-fry until fragrant, about 30 seconds. Transfer garlic and shallots to a small bowl with a slotted spoon. Set aside. Leave the remaining oil in the pan
    2. Combine the ground red pepper, shrimp paste, fish sauce, brown sugar, lime juice, tamarind concentrate, water, reserved garlic, and shallots in a small food processor. Pulse until a thick paste forms.
    3. Return the paste to the wok or skillet and stir it into the oil over low heat. Simmer gently and continue stirring until the mixture is a smooth, oily, and shimmering paste.



    This great family recipe is thanks to Rasamalaysia Recipes at https://rasamalaysia.com/beef-with-red-chili-paste/