Cantonese Chinese Stir-Fried Sticky Rice / Chow Lor Mei Fan by Karen Chow

This is one of my favorite comfort dishes, and my Dad doesn't dare to not make it for Thanksgiving, otherwise there would be a family revolt! This is his recipe that he taught to me. I've heard of other versions with added chopped cooked taro, chestnuts, and other ingredients. Feel free to experiment. However, I feel that the…

Locavore Squash & Italian Meatball Stir-Fry by Sherri Williams

There is nothing better than wonderful summer veggies from my local farmer's market. Our small but wonderful farmer's market in Crestview Florida has such great veggies, fruits and other homemade goodies to offer our community.This quick and easy Italian recipe will be ready in no time. It's simply delicious!

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…

Chicken and Veggies Stir Fry, Low Calorie and Super Yummy by Skinny Kitchen with Nancy Fox

Stir frys make a terrific weeknight dinner since they come together really quickly and can be made healthy too. This skinny one is chock full of broccoli, pea pods, carrots, cabbage, onions and lean chicken breasts. The skinny for 1 huge, fiber rich serving, 264 calories, 6 grams of fat and 7 Weight Watchers POINTS PLUS.

Shrimp and Tofu with Black Bean Sauce by John Spottiswood

We're on a mission to create the ultimate black bean sauce. This recipe is getting pretty close I think. I took bits from a traditional Chinese recipe and combined those with another few bits that I got from a Martin Yan recipe. The result was not as sweet as Martin Yan's, but with just enough sweetness to fill out the flavor of…

Shirmp with Broccoli Stir Fry by John Spottiswood

This is a bit of a make-shift stir fry that came out great. I mixed some of the ingredients from my favorite chinese and thai dishes here, and the combination came out delicious.

Stir-fry Crunchy Chinese Kale by Blackswan

Kale is considered to be a highly nutritious vegetable with powerful antioxidant properties. Chinese Kale or otherwise known as Kailan, is widely eaten in Cantonese cuisine. The type of Kailan I’m using here today isn’t the kind commonly seen. This gigantic species hardly has leaves. It is appreciated for its stem & I love the…

Speedy Sticky Lemon Chicken by Hungry Jenny

A healthy takeaway alternative - it's much fresher and tastier to make your own sauce and you know exactly what's going in it too!

Chicken Breast Stir Fry is always a favorite amongst weight watchers by Nick Roche

It's been a busy week and NonChef's blogsite has suffered for it. A week without a new recipe post is completely out of the norm and sincere apologies are called for to all who follow. It's Sunday evening and time has finally opened up to post a recipe…

Oyster Beef and Mushroom Stir Fry by Hungry Jenny

A classic Chinese takeaway favourite that you can whip up yourself in no time!

Spicy Chicken Stir-Fry by Robyn Savoie

The chicken is marinated in an aromatic blend of spices and stir-fried with crisp vegetables. If you find it too spicy, serve with a spoonful of sour cream or yogurt. It's delicious hot or cold.

Asparagus Chicken Stir Fry by Gene Sakahara and Sam Bozzo

Vegetarian Asian Noodles by Keely Locke

You can add tofu, chicken, pork or shrimp to this dish, as well as any of your favorite veggies. You can substitute peanut butter or almond butter for the tahini, and if you want a spicier dish, you can add more chili-garlic sauce. For a more authentic dish, you can use Chinese egg noodles, udon, soba or dried or fresh ramen noodles.

Mushroom Medley and Baby Bok Choy w/ Black Bean Sauce and Soba Noodles by Gena

If you love mushrooms as much as I do, this one is for you. It is a fairly light and healthy vegetarian stir-fry dish, which can easily be made vegan by using vegetable broth instead of chicken broth. I used the veggie broth and it turned out great.…

FRIED CHICKEN LIVER by MARIA LOURDES V. LIPARDO-AYUB

Subscribe to my YouTube Channel (Lipardo's Global Kitchen) for more recipes and future raffle draws for giveaway prizes. It is a simple, delicious and nutritious dry dish. This recipe has the influence of Indian cooking.Try this and you will crave for more...