Tag Archives: quick stir-fry

The BEST Recipe for Pork Tenderloin (serves 6-8)

If you are sick of roasting pork tenderloin the same old way, you have to try this! It is not only fast but is the most delicious use of this tender meat imaginable.

a great dish in lightening speed!

A great dish in lightening speed!

This dinner was invented out of necessity as it was getting late and I wanted to get this pork tenderloin (that was still a little frozen), cooked as quickly as possible! The easiest way to cook meat quickly is to slice it and fry it fast. This is what I did and I have to say that sometimes when you spend less time thinking and more time doing, it can lead to glorious dishes like this one.

Somehow the proportions were exactly right and we were all eating ravenously within thirty minutes (a sharp knife helps here too!)

I will most definitely make this again and again.


You will need:

3 (or more) tbs olive oil (or grapeseed or veggie oil)

2 lbs pork tenderloin (usually come in around 1lb pieces), thinly sliced (see instructions below)

1/3 cup soy sauce

1/3 cup mirin

2 tsp finely granulated sugar

1 tsp sesame oil (if you don’t have this, don’t worry)

1/2 tsp cayenne pepper flakes (optional)

1 lrg sweet onion, small dice

3 cloves garlic, finely chopped

2 or 3 celery ribs, diced

1 cup finely chopped carrots

*We had rice with this, so if you want rice too, cook it before you begin!*


1 – Prep everything first!

The trick to thin slices is to cut the meat when it is slightly frozen

The trick to thin slices is to cut the meat when it is slightly frozen

2 – Slice meat and place in bowl with soy, mirin, sugar and sesame oil mixture. mix well and set aside in fridge while prepping and cooking the veggies.

Cook veggies first

Cook veggies first

3 – Put large saute pan on high heat and when it is hot add 2 tbs of the oil. When the oil is hot, add the onions, garlic, celery and carrots and cook for about 4 or 5 minutes, stirring frequently. Remove to a bowl to be added to the dish later.

fry pork on high heat in batches

fry pork on high heat in batches fast!

4 – Add 2 more tbs of oil to the pan and add 1/4 or 1/3 of the pork and cook  on high heat for about 4 minutes. Continue to cook in batches, transferring to a bowl as you go until it is all done. Add more oil if you need to, and do not crowd the pan or the pork will end up steaming rather than quick frying.

luciously freid pork tenderloin

lusciously fried pork tenderloin

5 – As the last batch of pork finishes cooking, add the spinach and stir in quickly. Cook for about 1 minute, then turn off heat and add the rest of the veggies and stir everything together. If there is any marinade left, add to the pan and stir.

add spinach adn all other ingrediets back into pan

Add spinach and all other ingredients back into pan

Serve this with a mound of basmati rice (or other favorite rice) or with anything you like: rice noodles, on its own, with big leaves of romaine lettuce etc etc

We had this with basmati rice

We had this with basmati rice

Asian Stir-Fry Beef with Fried Rice – Total Yumminess! (serves 4 – 6)

Yes, yes, I’ve been a slacker, but I have undertaken a few more ventures in my already too-packed life and so my poor blog has had to suffer until I got everything up and running – so, here we go!


Really yummy beef sir-fry for dinner!

The blog may have been MIA but that certainly does not mean that the Crappy Kitchen was collecting dust: I have been cooking up a storm most nights and here is something that I was begged to cook by my son. He had a longing for something I rarely cook, beef, so I succumbed and made something that would please everyone: a whole wok-full of thinly sliced stir-fry beef with rice.

It was delicious beyond belief and even thought it is a tabu food on my particular diet (Blood Type A) I couldn’t help “test tasting” a little more than was good for me!


You will need:

3 or so tbs vegetable or grapeseed oil (more if needed)

2 lbs beef, very thinly sliced – not shaved (NY stripe or flank steak is good)

1/4 cup soy sauce

1/4 cup mirin

1 tsp sesame oil

1/2 tsp cayenne pepper flakes (chili flakes)

2 tsp granulated sugar

10 scallions, including green parts, sliced

4 cloves garlic, finely chopped (use 3 if large)

8 oz mung bean sprouts

1 cup grated or matchstick carrots

4 cups chopped spinach

6 cups cooked basmati rice

Pari Basmati Rice

Pari Basmati Rice

*This is a good time to use that leftover rice – it can be added to the dish straight from the refrigerator. If you do not have rice cooked, put it on to cook first thing. If using a rice cooker (as I do!), cook a 3 cup measure of rice. If cooking on the stove top, use two cups and follow instructions on your rice bag*

fry beef

Fry beef – Hot and Fast!

1 – Mix the soy, mirin, sesame oil, pepper flakes and sugar in a large bowl and add the beef slices. Cover and set aside in the fridge while you prep the rest of the ingredients. Put large saute pan or wok on high heat. When it is very hot, add 2 tbs of oil and add 1/3 of the beef, shaking off the excess marinade and distributing it over the entire surface of the pan. Let it cook for a minute (do not touch it as it sizzles!). Turn and shake the meat about and cook for another minute or two until cooked. Test a piece by eating – it should be tender and soft. Transfer to a bowl. Add more oil and continue to cook the beef in batches until it is all done. Reserve the marinade that is left in the bowl to be used later.


Yummy stir-fried beef!

2 – If the pan is very dark and blackened on the bottom, you may want to give it a quick cleaning before you continue. Add a little more oil and with the pan on high heat, add the scallions, garlic and carrots. cook for two minutes, stirring often.

stir-fry scallion, carrots & garlic

stir-fry scallion, carrots & garlic

3 – Add the bean sprouts and continue to cook for 1 more minute.

add bean sprouts

add bean sprouts

4 – Add the chopped spinach and cook for about 30 seconds before adding the rice. Stir everything together and cook until rice is hot.

add spinach, then rice

add spinach, then rice

5 – Add the beef and its accumulated juices, as well as the rest of the marinade. Mix well and turn off heat. Taste for addition of more soy sauce or a soy sauce and mirin mixture.

add beef & serve!

add beef & serve!

Serve immediately in warmed bowls with more soy sauce and a dose of sriracha sauce if that is your thing!

Marvelous Udon Noodles with Crunchy Asian-Style Vegetables (serves 4)

If you have absolutely no time to cook dinner tonight, you may change your mind about eating something junkie when I tell you that this gorgeous meal is ready in 20 minutes, start to finish!

wonderfully fast without compromising on taste. Marvelous.

If my son had his way (all of the time) he would request food like this every day for the rest of his life.  I happen to make the mistake of asking him what he would like to eat and he ran and grabbed the bok choy from my crop share box (see top right of my blog for more information) and the udon noodles he made me buy at the health food shop the other day.

I gave in and told him I would try my best to invent some sort of “Asian-Style” dish just for him, while also satisfying the rest of the family.

I was lucky to have these ingredients on hand

I am not the most organised person in the world (at least compared to a couple of close girlfriends who are sickingly regimented in all things), but I have to say, when it comes to stocking my kitchen with pantry items, and general culinary related things, I am not so shabby!

With the help of some leftover turkey breast, soy sauce and fresh ginger to go with my son’s specific ingredients, I managed to make a dynamite dinner. Sometimes it is good to be put on the spot and let your instincts take over. I was highly complimented from the biggest to the smallest, and am very happy to be armed with a new, fast-as-lighting dinner.


You will need: 2 cups chopped, cooked meat such as turkey or chicken breast (I used turkey), 2 small onions, diced, 6 ribs bok choy, ribs diced & leaves roughly chopped, 1 celery rib, including leaves, sliced, 2 garlic cloves, finely chopped, 3 tbs extra-virgin olive oil, 1 1/3 cups broth (or, 1 1/3 cups noodle cooking water & 1/2 veggie bouillon cube – this is what I had), 1 tbs grated ginger root, 3 tbs mirin (sweet sake found in the ethnic section of your supermarket), 5 tbs soy sauce, 1 tbs corn starch (cornflour), 8 oz (230 g) udon noodles, (a regular pasta noodle would certainly work also)

1 – Prep all ingredients and put pot of water on high heat for noodles. When water comes to a boil, add the noodles and cook according to instructions. when cooked, rinse in colander with lots of cold water and set aside.

2 – Put big saute pan on medium/high heat and add the oil when pan gets hot. add all of the vegetables and cook for 5 or so minutes, stirring frequently. Turn heat down to medium/low and add the chopped turkey or chicken. Let everything cook for another 5 or so minutes.

saute vegetables

3 – In the meantime, put the broth (or noodle cooking water & bouillon cube), soy, mirin, ginger and corn starch into a small saucepan and whisk everything together. Heat on stove top while the veggies and chicken are cooking. When the sauce heats up, add to your pan and stir.

add turkey and liquid

4 – Stir in the noodles and continue to cook until the noodles have warmed up.

Add cooked noodles

Serve immediately on warmed plates or bowls, and pass hot sauce to anyone who feels the need!

some of the family add a little sriracha for an extra kick

A good sign of a full tummy