Recipes tagged with « Stir-Fry »
Ginger Chicken Fried Rice
Stir-fried chicken cubes glazed in a gingery honey-soy sauce tossed with browned shiitake mushrooms, cooked quinoa, crunchy bean sprouts, and scallions. Finished with toasted sesame seeds. A riff on traditional fried rice swapping brown rice for nutty quinoa, shiitake for earthier depth, and a splash of chili oil for heat. Quick, balanced, flavorful, gluten-adapted option without nuts or dairy.
Chicken Papaya Stir-Fry
Quick sear on chicken strips with chili paste, followed by sauté of onion and bell pepper. Add fresh ginger, minced garlic, diced green papaya and a citrus-soy-fish sauce blend. Simmer to reduce liquid, then fold in baby spinach off heat. Serve over turmeric-scented rice. Bold, bright, spicy, and slightly sweet. Technique relies on hot pan, layering flavors, and timing the spinach to preserve color and texture.
Sesame Shrimp Stir-Fry
Quick sautéed shrimp with crisp snow peas, ginger, and a tangy hoisin-rice vinegar-soy sauce blend. Uses grapeseed oil and tamari for a slightly different flavor profile. The sauce balances acidity, umami, and a touch of heat from fresh chili. Serves 4. Ready in about 30 minutes. Tossed with green onion whites first, sprinkled with tops at the end. Keeps shrimp juices juicy, sears them fast to stay tender. Sesame seeds toasted separately for nuttiness. Great over jasmine or brown rice.