Rosa's Cucumber Stir-Fry

                                     

Rosa is our sister-in-law.  She is originally from Cambodia and makes a lot of really delicious Asian food, but this is the recipe that reminds me of her the most.  It is easy to make, has a light, fresh taste and looks so pretty with the green cucumbers! 

Rosa's Cucumber Stir-Fry

2 Tbsp oil

sugar (just a pinch or two-probably more like two)

1 tsp. minced garlic

1/2 onion, chopped

2 chicken breasts, thinly sliced (or cubed, or whatever you like)

salt and pepper to taste

3-4 Tbsp oyster sauce

1/2 c. water

1 large cucumber, thinly sliced

rice

Heat the oil and sugar in a large frying pan on medium heat.  Add the onions and garlic and stir it all until it is brown.  Toss in the sliced chicken and cook it until it is no longer pink in the center.  Put a little salt and pepper on it, then add the oyster sauce and water and turn down the heat a little.  Stir in the cucumbers and let it cook for 5 minutes, or until the cucumbers are slightly tender.  Serve it over rice. 

Quick and Easy Beef Stir Fry

Lynnette gave me this recipe the other night, when I was feeling lazy and didn't have any dinner plans.  This is a quick, super easy way to make a yummy stir fry.  Somehow, I had never heard to do stir fry this way.  Maybe everyone else is already in on the secret, but if you aren't, you will be glad that I am telling you.  All this takes is beef, veggies and soy sauce.  And a pinch of sugar if you like a little sweet with your salty (like I do).  And that is it!  It took about 15 minutes to prepare!

Quick and Easy Beef Stir Fry


1 steak, sliced into thin strips
sliced vegetables (anything works-broccoli, peppers, celery, onions, etc.)
soy sauce-to taste
pinch of sugar


In a frying pan, cook your steak in a little soy sauce.  I didn't measure, I just dumped some in.  I would do a little at first and add a little more later if you feel like you need it.  Add a pinch of sugar if you want.  Cook it until your steak is done as much as you like.  Remove the steak strips and set them aside.  Put the sliced veggies in the pan and cook them until crisp-tender.  Add the steak back in and let it all cook for a couple of minutes.  Serve it over rice. 

Easy Orange Chicken

I loved this recipe!  I adapted it slightly from A Sweet Pea Chef, really just changing up the vegetables (she used all broccoli), but it was awesome the way it was!  I loved the sauce: a gentle kick of spiciness (I’m typically not into spicy but it was so perfect for this dish) and yummy orange sweetness.  Mmmm.   This makes me want to make it again already.

Easy Orange Chicken

1 tbsp. olive oil
2 chicken breasts, boneless and skinless
kosher salt to coat
freshly ground black pepper, to coat

1-2 cups veggies of your choice (I used baby carrots, snap peas, and broccoli)
2 green onions, thinly sliced (if desired)

sesame seeds

For the Sauce:

1 1/2 cups water plus 2 tbsp, divided

2 tbsp. orange juice

1/4 cup fresh lemon juice

1/3 cup rice vinegar

2 1/2 tbsp. soy sauce

1 tbsp. grated orange zest

3/4 cup brown sugar, packed

1/2 tsp. grated fresh ginger

3 garlic cloves, minced

1/4 tsp. red pepper flakes

1/2 tsp. freshly ground black pepper

3 tbsp. cornstarch

Directions

In a saucepan over medium-high heat, combine all the ingredients for the sauce except for the cornstarch and 2 tbsp. water. Bring to a boil, stirring frequently. Once the sauce has started boiling, reduce heat to low and simmer, stirring occasionally, while chicken and vegetables are being prepared.

Steam vegetables until just tender. Test with a fork: if the fork easily pierces the veggies, they are done.

Heat olive oil in a large skillet on medium-high heat. Generously sprinkle kosher salt and pepper over both sides of the chicken breasts. Lay chicken in pan and cook until browned on each side and cooked through, approximately 8-12 minutes (If chicken breasts are pounded or cut thin).

Once cooked through, allow to cool then cut into thin strips.

Turn the heat on the sauce to medium. In a small mixing bowl, mix the cornstarch with 2 tbsp. water in order to combine and avoid lumps. Add the cornstarch mixture to the rest of the sauce and stir to combine. You will notice the sauce begin to thicken quickly. Stir for a minute or two until well thickened. Remove from heat.

In a large bowl, gently toss together the vegetables, chicken, and sauce. Garnish with thinly sliced green onions, if desired. Serve with rice.  I used my brand new fancy rice cooker from brother that I got for Christmas!  Thanks ChadJ

Easy Beef and Broccoli Stir Fry

I made this recipe so long ago.  I don't remember much about it except that Lynnette and I both made it on the same night, and we both loved it.  We found the recipe on allrecipes.com, and adapted it slightly to what we each had.  Luckily I wrote down the ingredients I used.  


Beef and Broccoli Stir Fry
adapted from allrecipes.com


3 Tbsp soy sauce
16 oz. beef broth
3 Tbsp sugar
1/4 c. flour
1 pound steak, cut into thin strips
1 tsp. minced garlic
1/2 tsp. ginger
vegetables of your choice (I used celery, red pepper and carrots)
optional: 1/4 tsp. red pepper flakes (for a little extra kick)
steamed rice


In a small bowl, combine the soy sauce, broth, sugar and flour and stir until the flour and sugar are dissolved.    In a large skillet, over high heat, cook and stir the steak strips until browned (about 2-4 minutes).  Stir in the broth mixture, garlic, ginger and vegetables.  I didn't add any red pepper flakes, but must have thought the extra kick would have been nice, because I wrote it down on my notes.  So, if you feelin' a little spicy tonight, go ahead and add that in.  Bring it all to a boil and then reduce the heat.  Simmer 5-10 minutes, or until the sauce thickens and the veggies are tender.  Serve it over rice. 

Chicken and Veggie Stir Fry

Monica and I used to make this a lot when I lived with her in Madison. I don't know where she learned the combination, but it's so yummy. We love to eat it over ramen noodles (minus seasoning packet) or rice. For a change, we tried shredded pork instead of chicken and it was delicious.

This is a very rough estimate of the measurements because I always start with these and then end up adding more and more of each ingredient, depending on how many veggies I add, until I get the flavor I love.

Chicken and Veggie Stir Fry

Ingredients:

1/2 c. soy sauce

3 garlic cloves

1/2 tsp. ginger

1 tbsp. sugar

1 tbsp. cornstarch mixed with a small amount of water

chopped carrots

chopped celery

chopped onions

cooked, chopped chicken

olive oil

Directions:

Cook chicken in a frying pan, chop into chunks.

Saute carrots, celery, and onions in olive oil in a frying pan or wok. When veggies are getting tender (while still slightly crunchy) add soy sauce, garlic, ginger, sugar, and chicken and toss often until heated through. Add additional seasonings until you reach desired flavor. In a small bowl, mix cornstarch with a little water and stir until dissolved. Pour into wok and stir until the sauce is thickened. Add a little more if a thicker consistency is desired.

Again, it's a very loose recipe, but easy to add and taste until you get what you want. The flavors all work together so well that you almost can't go wrong.