Lucky’s supervising as always! We love stirfrys. We love rice! I was originally going to do this recipe with noodles but decided to steam rice. 3 boneless pork chops cut in chunks Onions Celery Carrots Mushrooms Chinese cabbage garlic, ginger & chilis Can of baby cornFry the pork on high heat with Vegetable oil and sesame oil. Cook for couple minutes. Then add carrots, celery, garlic, ginger & chilis. Salt & pepper. Couple TBSP soya sauce, 1/2CUP water, couple TBSP sugar. Cook for a few more minutes stirring frequently. Now add in the corn, mushrooms & chinese cabbageCook couple more minutes. Thicken this with a cornstarch/water mix. Serve as is or with rice and or your favorite noodles!
2 boneless skinless chicken breasts sliced thinly Onions Handful of cashews Garlic & ginger Celery Carrots Green & red peppers Mushrooms Broccoli Bokchoy Bamboo shoots & baby corn Crushed chilis, soya sauce, hoisin sauce, oyster sauce, water Cornstarch/water mixture vegetable oil & sesame oilAdd the oils heat should be high. Throw in chicken. Cook couple minutes. Then add the onions, celery, carrots, garlic, ginger. Cooking couple minutes. Add broccoli, green peppers, Crushed chilis, soya sauce, hoisin sauce, oyster sauce, and about 1/2CUP water. Cook for another couple minutes. Then add the rest, mushrooms, bokchoy, baby corn, bamboo shoots. Bring to boil and thicken with your cornstarch/water mixture. Throw a handful of cashews on.
5-6 boneless skinless chicken thighs (can use breasts) , sliced thin (this pack of chicken came spiced, I normally use just plain chicken) Julienned carrots Cut red peppers, broccoli, onions, garlic, ginger, inch long green onions, chilis, crushed peanuts. Rice noodle-meduim size. You can use as much or as little of these ingredients as you want. Some like things more then others and some need to make a big meal and serve a lot.
Fry up the meat, add in everything but green onions. Also reserving some peanuts to sprinkle ontop. Fry everything on med high heat for 5-6 minutes.
2 1/2TBSP peanut butter 3TBSP lime juice 3 1/2TBSP tamari or soy sauce 1TSP red pepper flake or my homemade garlic chili sauce 1 1/2TBSP maple syrup I usually double this sauce. We like our sauce. Add it in, along with green onions. Mix and cook for a couple minutes. Boil some rice noodles and mix in!
Top with some peanuts, enjoy. Do you make pad Thai at home?
We eat lots of stirfrys. we always have lots of colorful vegetables in the fridge so it’s always different! Today was: Red Onion, carrots, celery, garlic, ginger, yellow pepper, & broccoli. When I’m not doing a meat Stirfry. I always start with my onions, celery, & carrots first. I normally use my wok but today just my cast iron frying pan. Make sure you have high heat. Little vegetable oil cook couple minutes, then I add garlic, ginger, salt & pepper. Then put the broccoli, 2 TBSP soya sauce and 1/2CUP water. I add in some cut Chilis now. We eat a lot of spice. I put Chilis in everything. This is always optional and the heat can be what you want. TSP each of Hoisin & Oyster sauce. Add the peppers in cook another minute or two. I thicken this with a cornstarch/water mix. Stirfrys are great.Lucky says I’m just going to lay right here!Garlic wings are marinated in a soya sauce, water, lots of minced garlic, ginger, couple tablespoons of brown sugar. Salt and pepper. I like it to marinate overnight. But 4 hours would be good enough. I put everything in a cast iron casserole dish and bake 375 about 40 minutes turning half way threw! Lucky saids, I’m ready for some chicken hehehe
Baby back ribs 6 cloves garlic 1 inch piece fresh ginger cut thinly in big chunks 1 TBSP sugar & Salt 2TSP black pepper 2TBSP Honey 1TBSP soya sauce & fish oil Mix all together bake 400 about an hour. Stirring frequently
Just a bunch of veggies stirfried with some hoisin, soya, cup water, & a cornstarch/water to thicken it
I don’t like cleaning it, but I sure do love using my Lodge Cast Iron WokPeek a boo, I see youI’m down here, waiting ya know! lol
