Tag Archives: stir-fry

“ROASTED” Stir-Fry: Chicken and Vegetables with Delectable Noodles (serves 6)

This dish was a resounding success on so many levels – hurrah!

It is winter and roasted vegetables is one of the pleasures of being in a cozy kitchen when it is freezing cold outside. I found some great bone-in, skin-on chicken breast but wanted some kind of Asian-spiked noodle dish. I didn’t want a basic stir-fry, but I wanted something like that, only a little richer, more home-y.  I was in the mood to experiment and this is what I came up with; true deliciousness!


My “Roasted” Stir-fry!

The components were cooked separately and then all thrown together in a big bowl right at the end. It is dead simple to make, but the resulting dish has layers and layers of flavor and complexity. Definitely something to try!


*This is a great Blood Type A diet recipe with beneficial veggies (green beans and carrots), as well as neutrals like the chicken and mushrooms. You can substitute tofu for the chicken if you like and use the same marinade and just cook it in big cubes with the roasting veggies*

You will need:

for the chicken:

3 bone-in, skin-on chicken breasts

1/4 cup, plus 1 tbs soy sauce

1/4 cup mirin (sweetened rice wine found in the Asian or ethnic aisle of your supermarket)

3 tbs soft brown sugar

for the Roasted Vegetables:

4 cups green beans – left whole

1/2 lb shiitake mushrooms – quartered or thickly sliced

3 cups baby carrots – halved or quartered lengthways depending on the size

1 tbs olive oil

3 tbs soy sauce

3 tbs mirin

2 tbs brown sugar

1 tsp sriracha

Noodles and extra drizzling sauce:

good quality egg noodles for six people (I used Blue Dragon egg noodle nests; one 1 oz nest per person).

Mix together in a little bowl or shake in a lidded jar, the following:

3 tbs soy sauce

2 tbs mirin

1 tsp sriracha sauce

1 tbs soft brown sugar


1 – Mix the ingredients listed in the chicken marinade together in a shallow dish or bowl. Add the chicken and marinate for at least 20 minutes in the fridge, turning every now and then to get the whole piece coated with marinade. (You can do this ahead of time and leave it in the fridge until ready to roast).

Preheat the oven to 425*.

2 – Place the chicken pieces in a baking dish and cook for 40 minutes, (you can cook the vegetables at the same time – method below). Remove and when cool enough to handle, remove the skin and shred the meat into large bite-sized pieces. Mix 1 tablespoon or mirin, 1 tbs soy sauce and 1 tsp sugar in a bowl (mix well) and pour over shredded chicken and toss. Set aside.


Marinate chicken

Roast Vegetables:

You can cook the veggies on the bottom rack at the same time (or if you have room, cook side by side on middle rack)

1 – Put all the prepped vegetables into a large bowl and mix the roasting liquid together in a small bowl and then mix into the vegetables, coating everything well.


Toss vegetables in bowl with roasting liquid

2 – Place a large baking sheet in the oven with 3 tbs oil (olive, canola, safflower) and leave for 4 minutes. Remove and immediately spread the vegetables into the sheet in an even layer. lace in oven for 12 minutes. Remove from oven, toss and place back into oven for another 10 minutes.


Roast veggies

Toss the shredded chicken with the roasted veggies in a large serving bowl. Cover and place the bowl in the cooling oven to keep food warm, and to heat up the bowl which can be used to serve the final dish.


Put water on for noodles right when you take the chicken out of the oven . Cook noodles according to instructions.  Try to time the noodles to be done when the meat is shredded and it has been mixed with the veggies in the serving bowl. When noodles are cooked, drain and toss into the bowl with the chicken and veggies. Pour in about half of the drizzling sauce to the dish and toss gently.

Asian Roasted Chicken and Veggies with the best Egg Noodles

Asian Roasted Chicken and Veggies with the best Egg Noodles

Serve, passing the hot sauce (sriracha) and a little drizzle of sauce if you need it.

Heavenly Beef Stir-Fry with Simple Summer Rice (serves 6 or more!)

I cooked this the other evening especially for my son. He was going to be getting braces the next day and I told him he should have something special, something that would perhaps be difficult to tackle for a while (at least until he got used to having gobs of metal in his mouth!). This is what he wanted: chewy beef and stick-in-your-teeth rice!

Great Summer Stir-Fry

Great Summer Stir-Fry

I don’t cook beef very often because in the united States it is a very expensive option if you want to go organic. Grass-fed organic beef for a stir-fry can be upwards of $9 per lb so the meat for this dish could cost $18 alone which I think is a waste of money for 1 meal. However, because this was for a special meal I decided to work something out without making myself feel the guilt of being wasteful (especially for a cut of meat that was mass-produced, and hormone-injected!). I bought the cheapest cut of organic beef (which for about 2 lbs cost $10.85) and cut it very thin. It was melt-in-your-mouth delicious. All it needed was a little marination and quick, high-heat cooking!


Grass-fed Organic Beef is an option if you buy the cheapest cuts

There is definitely a lesson here: go with a better quality, healthier choice and make it work! This whole meal for 6 was truly amazing and only cost about $2.50 per person (that’s including all the ingredients and fuel cost). I grew up in a place where stretching food and making the most out of what was available (money and food) was very important, and this has come in very handy indeed! Hopefully it will rub off on the next generation.


You will need:

for the beef:

Oil for frying (vegetable or olive oil)

2 lbs beef, thinly sliced bite-sized pieces (I actually used beef that was more for stew than stir-fry but cut it ultra-thin and it worked great. That way I was able to afford organic grass-fed beef as opposed to a better cut of hormone-filled stuff!)

1/4 cup soy sauce

1/4 mirin

3 cloves garlic, finely chopped or minced

2 tsp sesame oil

1 tbs sugar

for the rice:

oil for frying (olive or grapeseed oil)

2 cups basmati rice, rinsed and cooked according to stove top method OR 3 cups using rice cooker measure and rice cooker method.

1 small onion, diced

1 bright yellow squash, diced

1 zucchini, diced

8 to 10 shiitake mushrooms, thinly sliced

4 sprigs thyme


1 – Put chopped beef in a bowl. Mix the soy, mirin, sesame oil and sugar in a bowl and pour over the beef. mix everything together very well and place in the fridge while you prepare the Summer Rice.

Marinate beef

Marinate beef

2 – Prep veggies and cook rice according to instructions. There is no need to keep the rice warm. You can even use leftover rice from another meal but remove it from the fridge right when you begin to prepare this dish (takes the chill out!).

Prep Veggies

Prep Veggies

3 – Time to cook the beef: Put large saute pan on high heat and add 2 tbs of oil (veggie, grapeseed or olive). When it is hot cook the beef in batches making sure not to crowd the pan. It will cook faster if you cook smaller amounts. Remove to a plate as you go and add more oil in-between batches. The beef will cook in about 3 or 4 minutes per batch. Cover beef with foil and keep warm in very low oven until time to serve.

fry beef

fry beef

4 – Put large saute pan on medium heat (you may have to clean out the pan you just used!) and add 2 tbs of olive oil. Add the onions and cook for about 3 minutes before adding the mushrooms. Cook for another 5 minutes.

Saute mushrooms and onions

Saute mushrooms and onions

5 – Add more oil, turn heat up to medium/ high and add the herbs, zucchini and squash. Cook until the squash takes on little brown bits (about 6 or so minutes)

Add zucchini & squash

Add herbs, zucchini & squash

6 – Turn heat down and add the rice. Stir everything together and cook until the rice is hot. Turn off pan or keep on lowest heat setting to keep warm until time to serve.

Add cooked rice

Add cooked rice

Divide rice between bowls or plates and top with plenty of beef and a drizzle of the accumulated juices.

Rice on bottom, top with beef

Rice on bottom, top with beef

It is also nice to have some soy sauce, mirin (or equal parts of both mixed together) and hot sauce on the table for extra seasoning!

Some of us like to add hot sauce!

Some of us like to add hot sauce!

Chipotle Chicken Stir-Fry with Rice (serves 6)

A new recipe at last and it’s a really great one! It is fast and a wonderful summer dish and even better if you decide to invite the neighbors over (if you happen to have good ones that is!)


chipotle laced chicken stir-fry: The BEST!

Right now the supermarkets are over-flowing with avocados and they seem to be on sale everywhere I go. This is what prompted me to make this. I love to combine the cool creaminess of avocado with something spicy and crunchy.

I also served this with avocado slices, which gave everything a lovely creaminess

Having a couple of avocados on hand was also incentive for this dish

I used peppers and zucchini because it what was in my fridge when I went rummaging for dinner the other night. But this does not mean that you have to go running off to the shop to make this dish exactly the same. Use whatever you have on hand: any color pepper, onions (diced), shredded carrot, yellow squash (diced), the list goes on…

Make it up as you go along and it will be luscious!


You will need:

1 to 1 1/2 lbs chicken breast, chopped into bite-sized pieces

3 cloves garlic, finely chopped

juice of 1 lime

2 to 3 chipotle peppers with a tbs of adobo sauce, chopped (press HERE for more information on this ingredient)

4 tbs olive oil

1 bunch scallions (between 6-10), chopped

1 red pepper, small dice

1 large (not enormous!) zucchini, diced

1/2 to 1 tsp cayenne pepper flakes (optional)

2 or 3 Haas avocado, pitted and sliced

Cooked basmati rice  – *if using a rice cooker, use 3 cups of raw rice in your rice cooker cup measure. If using stove-top, use 2 regular cup measures of rice. Cook both according to instructions.


1 – Cook rice. when cooked set aside. No need to keep warm.

cool basmati rice or take leftover rice from frige adn mix to seperate

Cook Rice

1 – Put chopped chicken, 2 tbs olive oil, chipotle peppers and sauce, garlic and lime juice into bowl and combine. Set aside for about 20 minutes. Can be made ahead of time and left in the fridge.

Chicken with Rock Creek Marinade

Marinade Chicken

3 – Put big saute pan on medium to high (more towards the high side but not all the way up), heat and add the last 2 tbs of oil. When it is hot, add the chopped veggies and stir-fry for about 5 minutes, stirring frequently. Remove to a plate and set aside.

Stir-fry veggies first

Stir-fry veggies first

4 – Turn the heat up to high and immediately add  1/2 of the chicken mixture. *If you add all of  the chicken in one batch it will end up getting too moist and will steam more than stir-fry* Cook in an even layer for between 4 to 6 minutes. Taste a little to be sure it is cooked.

A smokey spicy stir-fry

A smokey spicy stir-fry

5 – Add the veggies back to the pan and turn heat off.


Great Dinner! (chipotle chicken stir-fry)

Divide rice and chicken mixture between warmed plates or bowls and add a “fan” of avocado slices to each plate. I like to add some tapatio hot sauce (press here for more info on this hot sauce), and a cooling spoonful of sour cream to each serving, but each to his own!

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!

Indian-Inspired Pork Stir-Fry (serves 6)

So many times my dishes are born from a single spice or herb and everything else will follow. In this case it was the bag of ground coriander that was calling my name, which I  answered by making this pretty darn great pork stir-fry. One thing is for sure, pork tenderloin is a handy item to have in your fridge. It cooks super fast and it loves a good marinade.

Indian-Inspired pork stir-fry

Indian-Inspired pork stir-fry

Also adding some chopped roasted Anaheim peppers to the plain fluffy rice was a great way to highlight their lovely smoky heat, and the rice looked so pretty dotted with green flecks of color.


Roasted Anaheim peppers

This dish comes together faster than you think so don’t be put off by the list of ingredients. Perhaps you could put pork tenderloin and coriander on your shopping list this weekend!


You will need:

basmati rice for 6 (cook rice according to rice cooker or package instructions and keep warm)

2 Anaheim peppers

4 tbs extra-virgin olive oil

2 lbs pork tenderloin, thinly sliced, (which is about 2 loins)

1 1/2 tbs soy sauce

1 1/2 tbs mirin

2 tsp sesame oil

1/4 tsp ground white pepper

1 tsp cumin seeds

1 1/2 tbs ground coriander

2 medium onions, peeled & cut into 8 wedges

3 garlic cloves, sliced

4 cups chopped spinach

1/2 cup chicken or veggie stock (OR 1/2 bouillon cube & 1/2 cup water)

sea-salt & black pepper to taste


*cook rice according to instructions and keep warm & when peppers are roasted (method below), add to rice*

basmati rice with roasted anaheim peppers

Basmati rice with roasted Anaheim peppers

1 – Roast Anaheim peppers: Put your oven rack a few inches from the grill (I’m guessing the second rack) and put the peppers on a baking tray and place under the hot grill. Check every few minutes and turn peppers as they blacken.


Roast Anaheim peppers

2 – Remove peppers and place in a brown paper bag (I use the bags I get when I buy a bottle of wine) and close. Leave for about 15 to 20 minutes undisturbed. Remove from bag and peel off the skin, remove the stem and seeds. Do not rinse with water or you will lose flavor and texture. Dice peppers (& add to warm rice)

3 – Mix together in a large bowl (one that can hold the sliced raw pork) 3 tbs of extra-virgin oil with the soy, mirin, sesame oil, cumin, white pepper, and coriander.

mix spices adn oils for marinade

Mix spices and oils for marinade

4 – Add the sliced pork and mix together until everything is well coated (I use my hands for the job). Set aside for at least 15 minutes (or can be done up to a day ahead and stored in the fridge).

marinate pork in spice blend

Marinate pork in spice blend

5 – Put large saute pan on medium heat and add a tbs of olive oil. When it has warmed, add the onion wedges and garlic slices. Cook, stirring often for about 8 minutes., (onions will soften and start to brown in spots, while still retaining a crunch)

saute onions & garlic

Saute onions & garlic

6 – Turn heat up to high and add the pork. Cook for 10 minutes, stirring occasionally. Add the stock (or water and bouillon) and cook for another 3 or 4 minutes. Turn off heat.

add pork, then liquid

Add pork, then liquid

7 – Add the spinach and mix gently. Place lid on pan and let the spinach wilt slightly for 5 minutes (you want the spinach to still have a raw “feel”)

mx in spinach

Mix in spinach

Serve immediately in warm shallow bowls with a scoop of rice and pass the hot sauce (we love sriracha!)

Dynamite Tofu Stir-Fry (serves 4)

I can’t believe I haven’t posted a recipe like this before, perhaps because I was waiting for my tofu dish to taste like this! It was nothing short of sumptuous. Yes, I used the word sumptuous to describe a dish made with tofu, and I say it with conviction because my daughter, who thinks tofu tastes like cardboard, loved this dinner!

Dynamite Tofu Stir-Fry

Dynamite Tofu Stir-Fry

I know that you hear people say “oh, but I love tofu!” and while that may be true, it is not actually the tofu that they love but the way the tofu has been seasoned, and what it is cooked with. At least that is the only way I can love this product. Also, there is no denying how good it is for me, and how inexpensive it is compared to meat. It is a safer product and much higher in protein than most meat so I think it is an ingredient that should be used in dishes as much as possible by everyone.

curry crusted fried tofu and sauteed escarole

Curry crusted fried tofu and sautéed escarole (just another idea which tasted great!)

I do not think it is impossible to love, after all, my daughter ate the tofu right from the pan like it was snack food until I told her there would be none left for dinner if she didn’t stop.

Sometimes it is more important to do the right thing for your body, and eating tofu certainly gives your digestive system a break if nothing else. Give this recipe a try and you might be converted too!


*This is a Blood Type A Diet Recipe with lots of beneficial ingredients like tofu, romaine lettuce, carrots, onions, garlic and oil*

You will need:

4 tbs grapeseed or olive oil

12 oz (340 grams) cake/block firm tofu, pressed & cubed (click here for pressing technique)

1 medium onion (sweet or yellow), small dice

3 cloves garlic, finely chopped

1 tbs finely chopped rosemary leaves

1/2 a bouillon cube (all of a cube if they are the little variety)

1 large carrot, peeled & grated

oyster mushrooms, chopped (1 cup if using from a can as I did, or 2 cups chopped if using fresh)

1 head romaine lettuce, chopped

7 to 8 cups cooked basmati rice (can be made ahead and cooled, or use leftover rice)

3 tbs mirin

4 tbs soy sauce

1 tbs hoisin sauce

1 tsp sriracha sauce (optional – if you have it use it, if not, don’t worry)


1 – Press tofu (as instructed above, cook rice and allow to cool, prep all ingredients as shown below. Place everything in bowls ready to go into the pan.

dice onions, finely chop garlic

Dice onions, finely chop garlic

chop rosemary, break up bouillon cube

Chop rosemary, break up bouillon cube

grate carrot

Grate carrot

chop romaine lettuce

Chop romaine lettuce

Drain & rinse oyster mushrooms (or clean fresh ones and chop roughly)

Drain & rinse oyster mushrooms (or clean fresh ones and chop roughly)

cool basmati rice or take leftover rice from frige adn mix to seperate

Cool basmati rice or take leftover rice from fridge and mix to separate

2 – When veggies are prepped the tofu will be ready to be cubed. Cube tofu and place in bowl. Mix the soy, mirin, hoisin and sriracha together and pour 1/2 of it over the tofu. Mix gently (it will absorb almost immediately into the tofu).

prep tofu, then mix with sauce

Prep tofu, then mix with sauce

3 – Put big saute pan or wok on medium/high heat and add 2 tbs of oil to pan. When it is very hot, add the tofu in a single layer and let it cook for 2 minutes before turning. Cook for another 2 minutes on other side. It will have a nice brown outer crust. Place on plate and keep warm while stir-frying veggies.

fry tofu

Fry tofu

4 – Turn heat up slightly and add more oil. When it is hot add the onions and garlic and cook for a minute or 2 before adding the mushrooms. Cook for 3 or 4 minutes more. The mushrooms need to be getting brown in spots.

saute onions adn garlic, then add mushrooms

Saute onions and garlic, then add mushrooms

5 – Add the carrots and cook for about 30 seconds before adding the rosemary and bouillon cube. Stir and cook for another minute or 2.

add carrots, then seasonings

Add carrots, then seasonings

6 – Add the romaine and cook until wilted (you may need to add more oil as you go and adjust heat)

add romaine lettuce

Add romaine lettuce

7 – Add the rice and stir everything together. When it is hot, add the rest of the sauce, holding back a little and adjusting later if necessary. Turn off pan and taste. If it needs more sauce add at this point.

add rice

Add rice

Serve in warmed bowls topped with tofu and offer soy sauce and hot sauce.

serve with some hot sauce or as is

Serve with some hot sauce, soy sauce, or as is