All recipes » Stir fry

	Cilantro Shrimp by Nancy Miyasaki This is a simple and absolutely delicious stir-fry shrimp dish. I've been looking for something easy and tasty like this. I have a new staple! I used a red chile sauce that we had on hand instead of the sambal oelek, and I added it selectively after stir frying to my husbands and my plates, but not to the kids plates. It was…	16 votes 10 reviews 4 comments 17909 views
	Fried Rice with Tempeh by John Spottiswood This is a delicious and healthy way to have fried rice. The tempeh provides a salty nuttiness similar to adding bacon, but with healthy goodness too. We tend to throw in whatever we have on hand, and the recipe below sort of demonstrates that. Using this method and sauce, you can add just about anything to the fried rice and it…	5 votes 3 reviews 4 comments 4456 views
	DUNGENESS CHILI CRAB by Linda Tay Esposito The Singaporeans claim the Chili Crab as their national dish. As a good Malaysian, this was ^our^ dish! But since my good friend, Karina, gave me the original recipe for the dish, which I have now adapted to the abundance of this side of the Pacific pond, and she lives in Singapore now, I will gladly attribute this dish as…	3 votes 2 comments 16142 views
	Sesame Beef Lettuce Wraps by Nancy Miyasaki This dish combines Korean bulgogi, savory garlicky beef, with rice and kimchi in a lettuce wrap. Fun to eat and great flavors. Our kids love this dish too!	3 votes 1 review 5138 views
	Vietnamese Shrimp Lettuce Wraps by Nancy Miyasaki This dish is great in lettuce wraps, but equally good over brown rice or a bed of lettuce	2 votes 5476 views
	Mongolian Beef by Chez la mere Adapted from The Essence of Shangri-La	2 votes 1 review 5999 views
	Green Curry Chicken Over Rice Noodles by Bob Vincent This is nice dish for those who don't want overly spicy curry. I like lots of heat but my wife doesn't. This version seemed to suit her taste. Like they say; happy wife, happy life. Make your own curry paste if you have a combination that works for you. I used a bottled paste from Thai Kitchen. I served this over rice…	2 votes 1 comment 6475 views
	Thai Shrimp Curry Over Rice Noodles by Bob Vincent This is adapted from a recipe in Bon Appetit in 2005. I added several ingredients that were not in the original including sugar snap peas, bean sprouts, tomatoes and spinach. The original was not served over rice noodles; rather as a soup. Chopped peanuts would add some crunch as a garnish but I didn't have any. Like many Thai…	2 votes 1 review 1 comment 6074 views
	Stir-fry Beef with Mushroom and Cauliflower by ShaleeDP FilipinoRecipe dish. Adding some chilies to make it a bit spicy.	2 votes 1241 views
	Fried Cashew Nut with Chicken by Rocio Herbert Simple yet delicious. I learned to cook this meal at a cooking school in Thailand in Aug 2007.	2 votes 5646 views
	Easy Chinese Asparagus and Beef by John Spottiswood This is so easy to make that I'm almost embarrassed to put it on. However, my Chinese friend Joyce said "I could eat this every night!" when she tasted it, and I almost agree. It has a great classic Chinese flavor. Nothing fancy, but lots to like all the same!	2 votes 1 review 10297 views
	Shaking Beef (Bo Luc Lac) by Charles Phan This is a very popular dish that I enjoy serving. It serves 4 as part of a multi-course meal	1 vote 9742 views
	Korean Pickled Vegetables with Garlic by hcgarlic Korea is a kingdom for pickles; it has more than 100 kinds of pickles. Every year, Korea exports all kinds of pickles to many countries of the world. The pickles have white and red colors; the taste is sour, hot, salty and sweet. Garlic is the basic material to make pickles; Chinese garlic is the most popular in Korea.	1 vote 3278 views
	BBQ Party: Juicy Clams & Mussels In Truffle Oil & White Wine by Blackswan My Magic Potion: I thought it would be a great idea to try out my new Truffle Oil & indeed, it worked wonders. The succulent seafood tasted great & the soupy sauce was such a delight. Make this for your next BBQ treat using a foil or substitute…	1 vote 9475 views
	Fabulous Lean Steak Stir-Fry, Better Than Takeout! by Skinny Kitchen with Nancy Fox You won’t find this fabulous dish at your local Chinese takeout! The homemade sauce is bursting with flavor and so easy to make. I’m stir-frying with just 1 teaspoon oil and using healthy ingredients such as a lean steak, red pepper, edamame, pineapple and serving over brown rice. The skinny for each serving is 358 calories, 6 grams…	1 vote 1 comment 2474 views

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