All recipes » Stir fry » Spring

	Sardine Varuval (Dry Style) by Navaneetham Krishnan Simply simple. Yet crazily yum with rice,tosai or toast	1 vote 5972 views
	Oriental Vegetable and Rice Bowl by Julia Ann Souders Fast cooking at a high temperature is a key to Oriental cuisine. The rapid, minimal cooking helps preserve the flavor, color and texture. If you are serving Italian, Indian, Mexican, U.S. midwestern, southern and southwestern cuisine, here is a change of pace for dinner. Vegetables and meat or without meat can be changed as to what…	1 vote 5503 views
	Aromatic Basil Minced Pork In Kueh Pie Tee Shells by Blackswan Pad Ga-prao (Stir-fry Minced Meat with Basil Leaves) is one of the most common dishes in Thailand, using the strongly scented Basil leaves. You can cook this dish with Pork, Chicken or Beef using this recipe. Kueh Pie Tee is a popular Peranakan dish in S’pore. It’s a thin & crispy pastry shell filled with spicy & sweet mixture of…	1 vote 5506 views
	Chinese New Year Spicy Shrimp Floss Seafood by Blackswan With a mix of succulent Cuttlefish and Prawns, it's spicy, it's sweet, and it's lip-smacking good!	1 vote 2 comments 4513 views