Justin & Meredith Winokur's Kitchen Cooking Notebook
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Home > stir_fry
All for 'stir_fry'
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Asparagus Stir-Fry -- back to top
I made a stir fry using the "broccoli beef" recipe for the sauce with a pound of asparagus and a zucchini. The meat was the fake chicken from the asian market. I thought it was really good as usual. And it looks pretty as it was being cooked in the dutch oven.
Original Wordpress ID and Date: 9605, 2015-02-05_133508
Thai Stir-Fried Asparagus -- back to top
I threw together another asparagus stir-fry. It was roughly inspired by broccoli beef but with a Thai bent. In particular, for the sauce, I used:
I made the stir fry first by stir-frying (from frozen) 1/2 pack (125 grams) of Gardein "Beef" tips(5 pp total). Then I used a bit of oil and did half an onion with garlic towards the end. I then stir-fried about a pound of asparagus.
When I added the sauce, I quickly realized that it was too much. It thickened nicely but was too much of it. I will have to reduce it in the future.
It was actually pretty good though way too salty! I will work on that in the future.
Original Wordpress ID and Date: 9621, 2015-02-19_130525
Quick Balsamic Stir-Fry -- back to top
Meredith wasn’t very hungry and had her own leftovers so I threw together a stir-fry. I used my standard Balsamic Sauce recipe but threw together all of the vegetables.
See the photo below for a picture while cooking. I used mostly leftovers and things I had around. I am probably missing something, but it was
And WestSoy Seitan.
Overall, it was ok. I feel like this was not the best of the balsamic sauce iterations. But it may just be the mix of vegetables. Anyway, it was a quick and easy meal.
Orange Chicken over Cauliflower Rice -- back to top
Meredith and I made Orange Chicken from this Kitchn recipe (local). We actually followed the recipe pretty closely except used only 1 lbs of chicken (but kept the rest the same). It worked pretty well except needed, desperately, to have less corn-starch. Easily use 1/3-1/2 of what the recipe calls for.
Other than that, it was pretty easy. We actually juiced 3 oranges but next time, we may buy orange juice.
We served it over cauliflower rice. Roasted the cauliflower for 35 minutes but skipped adding any parmesan cheese. (I also updated that recipe to add the cooking times)
We like the meal a lot. It wasn't too hard and it was also pretty low in calories. Especially since we used the cauliflower rice. I would put this into some type of rotation.
Additional Photo:
Chicken in Orange Sauce (From The Kitchn)
Local Copy (U: "guest", P: name of my dog, lower case)
Thai/Indian Stuffed Jalapeños plus Chinese Kohlrabi Stir-fry -- back to top
We had stuffed jalapeños at a restaurant and it seemed like something that was easy enough.
I decided to basically make Thit Bo Nuong La Lot like 2015-07-20 except fill them in halved-and-seeded jalapeños.
I wanted to use the first option on the recipe page but we couldn't find nice lemon-grass. So instead, I opted for the second option with a mix of spices (hence why it is also Indian). They are pictured below but were
I mixed them with the rest of the ingredients (plus chopped garlic). I also probably went heavy on the fish sauce.
It made a ton of peppers as you can see in the prep photos. And that was just about about 3/4 lbs of (lean) beef as opposed to a full pound!
I already knew roughly how the meat would turn out since I had a tiny bit left which I just pan-cooked. It was flavorful but SPICY (probably the tandoori chicken stuff).
I was unsure of exactly how long to do so I guessed at about 12-15 minutes at 350 (in the small convection oven). This turned out to be fine. They were cooked through for sure and maybe just a tiny bit overcooked but not bad. The real problem was that the meat shrank and then easily fell of the jalapeno. Not sure how ot prevent that in the future.
They came out pretty good. A bit dry but flavorful. And spicy. The meat mixture certainly had a kick but then add on the jalapeños (some were hotter than others) and it was hot!
I also made a simple Kohlrabi stir-fy. Essentially, just kohlrabi with the Broccoli Beef sauce.
It was a nice side. Lots of bulk without too many calories.
Ginger and Snow-Pea Stir Fry -- back to top
Meredith and I made a stir fry largely based on this recipe from A Beautiful Plate (local copy). We had to do it in a regular (though large) pan because we had to use the cast iron for something else.
We followed the recipe pretty closely except that we used canola oil for stir-frying (and a tiny bit of sesame oil for the flavor). We also used some Sriracha and Gochujang instead of the chili garlic paste.
The only other change we made was to pull the first batch of vegetables out before adding the shrimp. And we forgot to add the lime juice until after it was already poured out.
Everything came out really good. I was afraid the pan wasn't hot enough but it came out great. The shrimp also came out perfectly cooked. The flavors were really good. I really liked the ginger being part of the vegetable mix as opposed to just in the sauce.
We also did it over Cauliflower rice.
15-Minute Shrimp, Snow Pea, And Ginger Stir Fry (from A Beautiful Plate)
Local Copy (U: guest. P: name of my dog, all lower case)
Kohlrabi Stir Fry -- back to top
We had bought kohlrabi and some type of bok choi for another recipe, but a lot of things had gone bad and we just weren't in the mood. So we made a stir fry with them instead. We did it a la broccoli beef. I diced the kohlrabi and started that stir-frying. I then prepped the sauce and Meredith chopped the bok choi. I added the bok choi along with the ginger and garlic and let it fully cook. Meanwhile, I separately sautéed tofu (with salt), then combined it all.
Really simple and good as usual. Not much to it either.
Ginger and Snow Pea Stir Fry -- back to top
We made the same stir-fry as 2016-01-18. We followed the recipe pretty closely except again taking out the vegetables before doing the shrimp.
It was still pretty good though not as much as the first time but it was still pretty healthy and easy. We again used cauliflower rice.
Balsamic Stir Fry and Kabocha Squash -- back to top
Meredith is still on a trip so I made a dinner she wouldn't care too much about. I made balsamic stir fry with about 3 medium heads of broccolini, a quarter head of cabbage, and a red pepper. I used about 7 ounces of rotisserie chicken.
I also roasted (400°F 30 minutes, flipped hald way) and planned to eat half. Well, as you could imagine, that was still too much food. I ended up saving even more.
So, it was a very good meal. Maybe not the most amazing thing, but certainly good. And tons of food at relatively low points!
Seitan Balsamic Stir-Fry -- back to top
I worked really late and needed to make something fast. I also wanted to use the new type of seitan I bought (pictured below) so I made a quick stir-fry. It was just a one kohlrabi and a quarter head of cabbage. I roughly halved my usual balsamic sauce though I probably should have done a full amount.
There were two real problems with this dish.
It was nice having a quick and easy meal, but this was not a good meal
Snow Pea Stir Fry -- back to top
We again made the stir-fry from 2016-01-18. Same basic recipe. We followed it pretty closely except again, we did it in batches of ginger, vegetables, and then the shrimp. I think I overcooked the snow-peas, but they weren't too bad. And we made a about double the amount of snow peas.
We didn't do any kind of "rice" since we did extra vegetables.
Thai Basil with Beef -- back to top
We made Thai Basil with Beef from the Shutterbean Recipe (Local 1). We followed the general idea for the beef (didn't do the slaw) and also added snow-peans and chopped bell pepper. Also, one semi-major change in how we cooked it was that I stir-fried it. This meant that beef cooked in about 2 minutes rather than the 10 or so and everything else just happened faster. Also, we used 2/3 of a pound of beef since we only planned 2 servings.
Since we didn't do the slaw, we just added the dressing at the very end with the heat off. The idea being that it would mix more easily. And then we still topped it with extra thai basil and scallions (we also added some scallions to the stir-fry)
We both thought it was pretty good. However, it was super lacking in spice! Next time, we will do a bunch of thai chili peppers instead of a jalapeno. I thought the sauce was good but maybe could have been a bit more pungent (read: a bit more fish sauce). It was hard enough to get Meredith to make the sauce with the specified amount, let alone add more!
U: guest, P: name of my dog, lower case ↩
Jerk Chicken Tacos and Stir-Fried Eggplant -- back to top
I made Jerk Chicken Tacos with the extra jerk chicken from 2016-07-31. We had made a ton of it then and froze a bunch. (I think we have one left). I reheated it from frozen by lightly steaming it to let the extra water pour off. I then drained it and cooked it right over the heat with a bit of water. Not surprisingly, they were a bit chewy. But still very good!
I also made some stir-fried eggplant. It was the asian style. I cut it into longish pieces and stir fried them with a bit of salt until they were soft. I then added a little bit of Soy Veh. Just enough to cook onto it and add flavor. I liked it a lot, though Meredith thought it was a tad salty.
Stir-fry Broccolini with Chicken Sausage -- back to top
We had been doing a lot of cooking and we were kind of tired so we went with something fast. We had defrosted a thing of chicken sausage already. I cut up about 1-1/2 lbs of Broccolini and then stir-fried it with some salt, pepper and then, once more cooked, some Penzeys Fox Point plus garlic powder. I then threw in 4 chopped up chicken sausages.
I liked it a lot and it was a good amount of food that was pretty healthy.
Snow Pea Shrimp Stir-Fry -- back to top
We made a really large portion of Whole30fied version of the snow pea stir-fry with cauliflower rice.
We used coconut aminos for the soy sauce and a mix of Trader Joes Harissa and Tabasco Sauce for the sriracha.
We made a ton of it. We used a bit under a pound of shrimp and a big cauliflower thing from Costco plus about a pound of shrimp.
I used a bit too much salt on cauliflower but I think that worked really well. Also, the sauce with cauliflower mixed well.
And it worked well for Whole30
Ginger Stir Fry with Cauliflower Rice -- back to top
This was what is becoming a standard: Ginger and Snow Pea, Shrimp Stir Fry with Cauliflower Rice.
We basically followed the directions except Meredith is still avoiding wheat as we come off Whole30 so we still used coconut aminos. Otherwise, I just used extra sriracha and some sesame oil in the sauce. Oh, and I skipped the garlic but added garlic powder to the sauce.
I actually made three servings with it since we had a lot of shrimp so we also have a lunch. Pretty easy, healthy, and tasty
Italian Style Brussel Sprouts Stir Fry -- back to top
I needed something quick and we had a lot of brussel sprouts. I quartered them and stir fried them really hot until they were mostly cooked. I then added chicken sausage and finally Delallo Vodka Sauce (as we use for vodka sauce)
There wasn't much to it. It was certainly not the most amazing meal in the world but it was filling and, while heavy, wasn't too unhealthy.