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Entries in Stir Fry (4)


Chicken Yakitori Rice Bowl

Chicken yakitori

September is on its way out, and with it comes another Secret Recipe Club reveal day. This month, I was assigned to Life on Food, a lovely blog written by Emily. Since fall is such a busy time for me, I'm always on the look out for simple and quick weeknight meals. Stir fry generally fits both of those requirements, which is why as soon as I saw this recipe when I was going through Emily's blog, I knew it was the one for me. This dish definitely delivered! Not only was it quick, but it was absolutely delicious, and it used ingredients that we almost always have on hand! While we used snow peas as the recipe was written, I think that just about any vegetable could have been substituted, such as broccoli or bell peppers, to suit your tastes. If you are looking for a delicious quick stir fry dish, look no further and get cooking! Thanks for the delicious recipe, Emily! 

1 cup Basmati Rice
1/4 cup Soy Sauce
1/4 cup Mirin
3 tablespoons Sugar (I cut it down to 1.5 tablespoons)
1 tablespoon Rice Vinegar
2 tablespoons Chicken Broth
3 teaspoons Peanut Oil, divided
1 pound Chicken Thighs, boneless and skinless
8 ounces Snow Peas
1 bunch Scallions, sliced

Make the rice according to package directions and set aside. Meanwhile, combine soy sauce, mirin, sugar, rice vinegar, and chicken broth in a small saucepan. Bring the mixture to a boil, reduce the heat, and simmer for about 3 minutes; remove from heat. Heat a wok over medium-high heat. Add 2 teaspoons of the oil and swirl to coat. Add the chicken thighs and cook until browned, about 3 minutes per side. Transfer the chicken to a cutting board and cut into 1-inch strips. Return the wok to medium-high heat and add the remaining teaspoon of oil to the pan. Add the snow peas and scallions and sauté for 2 minutes. Add the soy sauce mixture and chicken to the wok and cook until the liquid is syrupy and the chicken is thoroughly heated, stirring frequently (about 2 minutes). Divide the rice between bowls and top with the chicken mixture. Serves 4.

SOURCE: Life on Food



Crispy Egg Noodles

Crispy Egg Noodles

Joel has a pretty sweet work schedule. During the summer, he is off on Fridays. Since I am home too, we try to take advantage of the time and go out for lunch together. We started our Friday lunch date series off at a new-ish noodle bar. While they are known for their pho, another dish on the menu caught my eye. Upon the waiter's recommendation, I ended up ordering crispy egg noodles and have not been able to stop thinking about them ever since. The texture of the fried noodles paired with stir fried vegetables and delicious sauce makes for one pretty amazing dish. After a few weeks had passed, I kept suggesting we go back to the noodle bar for lunch, but since summer is so short and there were so many other places we wanted to try, we weren't able to get back. Saddened by the thought that I couldn't order my crispy noodles, I searched for recipes to see if I'd be able to make it at home. Luckily, I found one that was quite simple and absolutely delicious! Now that I know I can make crispy noodles at home whenever I have a craving, maybe the next time we go to the noodle bar, I can try their famous pho!

For the Chicken
8 ounces Chicken Breasts, cut into thin strips
1 Egg White
2 teaspoons Cornstarch
1 teaspoon Salt
1/2 teaspoon Ground White Pepper

In a medium sized bowl, whisk together the egg white, cornstarch, salt, and white pepper. Add the chicken strips and toss to coat evenly. Cover the bowl and refrigerate for at least 20 minutes.

For the Noodles and Sauce
8 ounces Thin Egg Noodles
Peanut Oil
1 Zucchini, sliced into half-moons
1 Red Pepper, thinly sliced
1/2 Onion, thinly sliced
1 Jalapeño, thinly sliced
2 tablespoons Mirin
1 1/2 tablespoons Oyster Sauce
1 tablespoon Soy Sauce
1 1/3 cups Chicken Stock
1 teaspoon Salt
1/2 teaspoon Ground Black Pepper
1 tablespoon Cornstarch
1 1/2 tablespoons Water
3 tablespoons Scallions, thinly sliced

Cook the noodles according to package directions. Drain well and set aside. Heat a frying pan over high heat and add 1 1/2 tablespoons of oil. Evenly spread out a handful of noodles in the pan, turn the heat to low, and allow the noodles to gently fry for 4-5 minutes, or until golden brown and crisp on the bottom. Gently flip the noodles over, adding another 1 1/2 tablespoons of oil to the pan. Cook for another 4-5 minutes, or until they are golden brown and crisp on the bottom. Remove from the pan and drain on a paper towel. Repeat with remaining noodles (recipe makes 4 servings). Meanwhile, heat a wok over high heat and add 1 teaspoon of oil. Add the chicken strips to the wok and cook until the chicken is golden brown and cooked through. Remove the chicken from the wok, add the vegetables, and stir fry until crisp-tender; remove the vegetables from the wok. In a small bowl, make a slurry with the cornstarch and water. Add the mirin, oyster sauce, soy sauce, chicken stock, salt, and pepper to to wok and bring to a boil.  Reduce the heat, whisk the slurry into the wok, and bring to a simmer. When the sauce has thickened slightly, return the chicken and vegetables to the wok and stir to coat in the sauce. To serve, place the crispy noodles on a plate and spoon the chicken, vegetables, and sauce over the top. Garnish with sliced scallions. 



Dak Galbi

Dak galbi

We've never had Korean food before, so I cannot claim that this is authentic, but when I saw this recipe, it looked good and seemed easy, so we decided to give it a try. Since it was a stir fry of sorts, I incorporated some rice to the dish, although it would have been just as delicious on its own. My favorite part might have been the potatoes, which i didn't realize until Joel told me that they are in a lot of Asian dishes. The ingredient that stuck out the most to me was the curry powder, which shows how potent it is, since it is the ingredient with the smallest amount of volume in the dish. I think that this marinade would have been just as delicious on a piece of stand alone chicken, too. Or swap it out for tofu in the stir fry to make it vegetarian. The possibilities are endless. Just don't go and grab the sriracha like Joel almost did. This is spicy enough on it's own…so use additional heat at your own risk!

2 Chicken Breasts or 4 Chicken Thighs, cut into 1-inch pieces
2 tablespoons Chili Paste
2 tablespoons Rice WIne Vinegar
1 tablespoon Red Chili Flakes 
1 tablespoon Soy Sauce
1 tablespoon Toasted Sesame Oil
1 tablespoon Kecap Manis or Molasses
1 tablespoon Sugar
1 teaspoon Curry Paste
1 teaspoon Curry Powder
1/4 teaspoon Freshly Grated Ginger
2-3 tablespoons Vegetable Oil
3-4 Small Potatoes, finely chopped
1 Shallot, minced
2 Bell Peppers, roughly chopped
Toasted Sesame Seeds, for garnish
Scallions, thinly sliced, for garnish

In a medium bowl, whisk together the chili paste, rice wine vinegar, chili flakes, soy sauce, sesame oil, keycap manic or molasses, sugar, curry paste, curry powder, and ginger. Cut the chicken into 1-inch pieces and add them to the bowl, making sure to evenly coat each piece with the marinade. Cover and refrigerate for at least 1 hour, up to overnight. Dice the potatoes very finely, mince the shallot, and chop the peppers. Add 1 tablespoon of oil to a wok and cook the potatoes over medium-high heat, until they begin to blister and brown, about 5 minutes. Add the shallots, peppers, and chicken (along with the marinade) and cook over medium-high heat until the chicken is completely cooked and the potatoes are tender, about 8-10 minutes. Serve garnished with sliced scallions and sesame seeds. 

SOURCE: The Crepes of Wrath


Singapore Noodles


DSC 0011

I absolutely love being a part of recipe swaps and clubs, because it introduces me to different blogs from all over the world. For the February installment of Secret Recipe Club, I was assigned to the blog Wandering Spice, which is written by Yasmeen who lives in Australia! While reading through her blog, I had a few Middle Eastern recipes saved that I wanted to try. I let Joel look through the recipe index, just in case there was another recipe that he wanted me to try first before I went ahead with my choice. As soon as he saw this recipe for Singapore Noodles, he begged me to make them, since they are his favorite. I did have a little bit of trouble finding the Madras Curry Paste, but at the third grocery store, I found it in the Indian food aisle. As soon as I opened the jar, I knew that this meal was going to be delicious! This meal came together so quickly and the end result was so delicious! Joel said that it didn't taste exactly like the Singapore noodles the he has had in the past, but he liked this dish anyway. I didn't know any better, since I've never had this dish before, and I enjoyed this meal very much!

1 nest Fresh Egg Noodles or 3 nests Dry Egg Noodles (I used a package of "Chinese Noodles" I found at a specialty shop)
4 ounces Broccoli, cut into small florets
1 Red Bell Pepper, julienned
1 Carrot, julienned
3 ounces Fresh or Canned Baby Corn, quartered lengthwise
2 Garlic Cloves, minced
4-5 Fresh or Frozen Prawns per serving (we used 4 jumbo prawns total)
1 thumb-sized piece Ginger, grated
1 rounded tablespoon Madras Curry Paste
2 teaspoons Soy Sauce
2/3 cup Water
2 tablespoons Canola Oil

Prepare noodles according to package directions. In a large wok, heat 1 tablespoon of oil and sauté the broccoli, carrot, red pepper, and corn with the ginger and garlic until softened, but still a bit crisp. If the broccoli won't soften, add a drop or two of water and cook until it evaporates. Set the vegetables aside on a plate. Add the remaining oil to the wok and sauté the prawns until translucent. Set aside with the vegetables. Add the curry paste and soy sauce to the pan and sauté for 1 minute. Then, add the water and bring to a boil. Add the cooked noodles to the curry sauce and toss to coat, then return the vegetables and shrimp to the pan and sauté to heat through and combine flavors. Serve immediately with lime wedges as a garnish.