Stir Fry....?

Question

I Love it but I want to know more ways to spice it up a bit

Answer 1

STIR - FRY SAUCE

1/2 c. Argo cornstarch
1/4 c. brown sugar
1 tbsp. minced fresh ginger root
2 lg. cloves garlic, minced
1/2 tsp. ground red pepper
1/2 c. soy sauce
1/4 c. cider vinegar
2 c. chicken or beef broth
1/2 c. dry sherry (optional)
1/2 c. water

Combine first 5 ingredients. Add soy sauce and vinegar. Shake until blended. Add broth, sherry and water. Shake. Store in refrigerator for up to 2 weeks. May be frozen.

Answer 2

To spice it up you could add a scotch bonnet pepper to the rice while it is cooking then remove it before you use the rice in your stir fry. Just put in in whole or you could cut it in 2 and seed it then put it your water. Please be sure to us gloves when you handle it.

You can also use dried red peppers in the stir fry, they will reconstitute during the cooking. I am not a big fan of bottled hot sauces, but they come in so many flavors now, I am sure you could also find one that would be appealing to you and add it to the stir fry while it is cooking.

Answer 3

I am a Pampered Chef consultant, and we've got some great recipes on our main website. Here is one of them for you. Enjoy!

For more info on products or consulting, visit
www.pamperedchef.biz/ candiceskitchen

Lemon Chicken Stir-Fry

Ingredients:
3 green onions with tops, sliced
1 cup fresh broccoli florets
1 medium carrot, coarsely chopped
1 cup chopped red bell pepper
1 teaspoon fresh ginger root, peeled and finely chopped
1 lemon
1 pound boneless, skinless chicken breast halves
2 cups water
2 packages (2.8 ounces each) baked chicken-flavor ramen noodles

Directions:
1. Slice green onions and cut broccoli into florets using Chef's Knife. Chop carrot, bell pepper and ginger root with Food Chopper. Zest lemon using Lemon Zester/Scorer.

2. Heat Stir-Fry Skillet over medium heat until hot. Lightly spray with nonstick cooking spray. Add chicken; stir-fry 3-4 minutes, stirring frequently. Add ginger root; stir-fry 30 seconds. Add water; bring to a boil.

3. Break noodles into pieces. Add to Skillet and bring to a boil; reduce heat. Add broccoli and carrot; simmer 3 minutes or until noodles are tender and most of the liquid is absorbed. Add bell pepper, green onions and lemon zest to skillet; heat through. Drizzle with fresh lemon juice. Serve immediately.

Yield: 6 servings

©The Pampered Chef, Ltd. 2003

Answer 4

Lots of veggies including ( but not limited to) snow peas, baby corn, onions, carrot slivers,water cheasnuts are all musts. A little ginger, maybe toast some almond slivers or seseame seeds in a tiny bit of oil. Try marinting the chicken in some terriaki sauce or soy sauce. GOOD LUCK!

Answer 5

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Answer 6

chili sauce - you can find it at grocery stores in the Asian cuisinne aisle.

you can also use fresh red tai chili peppers or dried chili flakes. But be careful because a little bit goes a long way.

Answer 7

Add thinly sliced, strips of fresh ginger. Or chopped green chili peppers, dried red chilies.

Answer 8

Spicy Ginger Stir-Fry Sauce

1/2 cup chicken stock or low-sodium broth
3 tablespoons low-sodium soy sauce
1 tablespoon sherry or Chinese cooking wine
1 tablespoon sugar
1 teaspoon cornstarch dissolved in 1 tablespoon water
1/2 teaspoon distilled white vinegar
1/2 teaspoon sesame oil
1 tablespoon peanut oil
3 tablespoons minced peeled fresh ginger
1/2 teaspoon crushed red pepper


directions
In a small bowl, combine the stock with the soy sauce, sherry, sugar, cornstarch slurry, vinegar and sesame oil. Stir to dissolve the sugar.
In a medium saucepan, heat the peanut oil until shimmering. Add the ginger and crushed red pepper and cook over high heat, stirring, until fragrant and golden. Add the stock mixture and boil over high heat until thickened and glossy, about 1 minute. Transfer to a glass jar and let cool.
Applications: Add while stir-frying pork, chicken, shrimp or beef. Use as a dipping sauce for dumplings, steamed vegetables or rotisserie chicken. Drizzle over grilled meats or fish.



Here are some other recipes

SZECHUAN-STYLE STIR FRY

Source: Better Homes and Gardens (May 1991)
(made meatless by RFD)

Ingredients
1 lb. tofu, cubed
1/2 lb. snow peas
1/3 c. teriyaki sauce
3 T. Szechuan spicy stir-fry sauce
2 tsp. cornstarch
1 onion, chopped
3 c. chopped bok choy
2-3 T. cooking oil
1 c. broccoli florets
1 red bell pepper
1 7-oz. can straw mushrooms
1 14-oz. can baby corn

Instructions
Combine teriyaki, stir-fry sauce and cornstarch; set aside. Cut bell
pepper in strips. Cut snow peas and baby corn in half. In wok stir-fry
onion & bok choy in 1 T. oil for 2 minutes. Add broccoli & bell pepper; stir-fry 2 minutes. Remove from w Stir-fry cubed tofu in 1 T. oil for
2 minutes; add more oil if necessary. Stir sauce mixture and add to tofu;
cook until bubbly. Add all vegetables; heat through. Serve over hot rice.


BROCCOLI AND TOFU IN SPICY ALMOND SAUCE

Source: The Enchanted Broccoli Forest

Ingredients
Sauce: 1/2 c. hot water
1/2 c. almond butter (original recipe was for peanut butter -
I use almond cause I'm allergic to peanut)
1/4 c. cider vinegar
2 T. tamari sauce
2 T. blackstrap molasses
1/4 c. cayenne (this is a HUGE amount - I use 1-2 tsp.)
Saute: 1 lb. broccoli
2 tsp. ginger
4 cloves garlic
1 lb. tofu, cubed
2 c. onion, thinly sliced
1 c. chopped cashews
2-3 T. tamari sauce
2 minced scallions

Instructions
Sauce: In small saucepan, whisk together almond butter and hot water
until you have a uniform mixture. Whisk in remaining sauce ingredients
and set aside. Saute: Stir-fry half the ginger and half the garlic in
1 T. oil. Add tofu chunks, stir-fry for 5-8 minutes. Mix with sauce.
Wipe wok clean, saute remaining ginger & garlic in 2 T. oil. Add onions
and fresh pepper, saute for about 5 min. Add chopped broccoli, cashews
and tamari; stir-fry until broccoli is bright green. Toss saute with
sauce, mixing in the minced scallions as you toss. Serve over rice.


SWEET & SOUR TOFU

Source: The Enchanted Broccoli Forest

Ingredients
1 lb. tofu
1/4 c. lemon juice
1/4 c. tamari sauce
6 T. water
1/4 c. tomato paste
2 T. honey
1 tsp. ginger
4 cloves of garlic
8 scallions, minced
1 green & 1 red bell pepper, sliced in strips
1 lb. mushrooms
1 c. toasted cashews

Instructions
Cut tofu into small cubes; set aside. Combine lemon juice, tamari,
water, tomato paste, honey, ginger, and garlic; mix until well blended.
Add tofu to this marinade, stir gently, and let marinate for several
hours (or overnight). Stir-fry scallions, bell peppers, and mushrooms
in 2 tsp. of oil. After several minutes, add tofu with all the
marinade. Lower heat, continue to stir-fry until everything is hot
and bubbly. Remove from heat and stir in cashews. Serve over rice.



CRISP-FRIED TOFU AND GREENSSource: The Moosewood Restaurant Kitchen Garden

Ingredients
2 cakes of tofu, frozen overnight and thawed
1/2 c. water or vegetable stock
1 tsp. cornstarch
1/2 c. cornmeal or cornstarch
Marinade: 1/3 c. soy sauce
1/4 c. rice vinegar
1 T. finely grated gingerroot
2 cloves garlic, minced or pressed
dash cayenne
Sauce: 3 T. soy sauce
1/4 c. dry sherry
2 tsp. rice vinegar
2 tsp. honey or brown sugar
Vegetables: 3 T. oil
3 cloves garlic, minced or pressed
1 c. thinly sliced onion
6 c. mix of coarsely chopped pak choi, chard, kale,
nappa cabbage or 9 c. chopped spinach

Instructions
Gently squeeze as much liquid out of thawed tofu as possible.
Cut tofu crosswise into 1/2-inch thick slices, then diagonally,
to make 4 triangles.* Combine marinade ingredients and mix well.
Arrange tofu triangles in one layer in a dish and cover with
marinade. Allow to sit for at least 10 minutes to absorb the
flavors. Prepare sauce mix by combining all ingredients in a
small bowl. In a separate bowl mix the water or stock and the
1 tsp. cornstarch. Dredge marinated tofu pieces in cornmeal or
cornstarch and fry over medium heat in 1/8 to 1/4 inch of oil,
for 3-4 minutes on each side. Drain and keep warm in 200F oven.
Add leftover marinade to sauce mix. Heat 3 T. oil in a wok.
Stir-fry garlic and onion until onion is tender. Add greens and
continue stir-frying until just wilted but not mushy. Add sauce
mix and cornstarch mix and stir-fry just until sauce is thickened.
Add reserved fried tofu. Serve with rice.

* I cut the tofu into many more smaller triangles.

This last recipe in particular is incredibly flavorful! Enjoy!