I didn’t grow a ton of veggies in the garden this year. I did have a substantial carrot patch, a mix of Touchon and Purple Dragons. I also had a pair of Fairy Tale eggplants, some Pablano peppers and a good amount of Tatsoi bak choi. Needless to say, all of these things came to meet one another in My wok. With a few additions, a very nice meal was spawned. There is just nothing better than garden fresh food! Here is what I did for the first meal after harvest. Paired with rice, noodles, or bread, this recipe serves two ravenous teenagers, or four average appetites.
Supplies Needed: Knife and cutting board. Wok, or large, high sided fry pan. Large bowl, or zip-lock bag for marinating.
1.5 pounds of pork tenderloin, thinly sliced
3-4 large carrots, chopped into pieces no more than a quarter inch thick
4 small eggplants, sliced about a quarter inch thick(Kamo eggplants are best for frying)
1 large onion, chopped to Your liking
2 pablano peppers, diced
1 head of bak choi, stems removed(about 30, 3-4 inch leaves)
a quarter cup of dry sherry
1 tbsp of lemon juice
2 tbsp of hoisin sauce
salt and pepper to taste
bacon grease(I love bacon grease!), or Your choice of cooking oil.
Prep and Cooking:
Mix the sherry, lemon juice, hoisin and pablano peppers in a large bowl, or zip-lock bag. Add the pork and let marinate for at least 30 minutes(over night is best). Over medium-high heat, stir fry the carrots until they reach Your desired texture and remove from pan. Then stir fry the eggplants with black pepper and a pinch of salt and set aside as well. Now start cooking the onions, when they start to turn translucent, turn the heat to high and add the pork and liquid mixture. Stir fry on high until the meat is done cooking, then reduce heat to medium and stir in the bak choi. Then, turn off the burner and mix everything together. Plate and serve!
Obviously, nearly any meat will work with this recipe.
Pablano peppers are really mild, this is not a spicy dish…
If using mock duck, marinate for no more than 5 minutes. Add the liquid marinade to the onions and let it thicken a little, before adding the mock duck to the fry pan.
Running short on time? Skip the marinating part, simply put the liquids and peppers in the pan when You go to cook the meat. It will still taste great, but the meat won’t be quite as flavorful.
Most varieties of eggplant will cook VERY fast and fall apart, becoming mush. Which is why I suggest Kamo eggplants, which hold their texture very well compared to every other variety. If using another kind of eggplant, You must pay close attention to the texture, once You can dent it with Your finger, remove from the pan immediately. Some eggplants are very moist inside, laying them on a dry towel or napkin after slicing(before cooking) can dry them a bit and thus help keep them from disintegrating as You cook.
You can use the bak choi stems if You like. Chop them up like onions and fry until tender after You cook the eggplant.
Cooking each ingredient separately helps mix up the flavors that hit Your tongue. You can indeed cook the carrots and onions together, then add the eggplant and meat. Stir frying till everything is done, but You end up with a more uniform flavor, which is good, but lacks the depth of each ingredient. You also have more control over the texture of each thing when cooking them solo…
I admit to using too much bacon fat in making this one. You may have noticed by the glossy nature in the photo… It was delicious though!
I often find Myself cooking between two and four in the morning. Not sure why, but this is when the proliferation of stir-fried creations tends to happen. In this case, a very simple set of ingredients lead to yet another delicious meal. Chicken in a salty caramel sauce, lightly fried veggies, caramelized onions and peppercorn rice. The chicken is a bit of a rip on a Vietnamese style Ga Kho, or as most of us call it, hot and spicy chicken. I simply omitted the fish sauce, lemongrass and ginger instead using seasoned salt. The rice was quite nice. It’s subtle, like sushi rice, until You bite on a peppercorn. If You use white pepper, it will be quite spicy. Other varieties emit a mild peppery flavor, but most of the bite dissipates while cooking. The onions took Me three hours to get to that amazingly sweet, gooey texture. If You skip that part however, this meal can be prepared and cooked in thirty to fourty-five minutes. Even faster if You make the chicken in one pan and the veggies in another.
For starters, chop up 2 medium to large onions and cook over low heat until caramalized and set aside. Don’t worry if it looks like a lot when You start, they will be dramatically reduced as You cook. This can take hours, but it is so worth it.
In Your rice cooker, or pot, add 1 cup of rice and 1 tbsp whole peppercorns, mix until the pepper is evenly dispersed. Then add 1.5 cups of water and 1 tsp of rice vinegar. Mix thoroughly and cook until the rice has reached Your desired texture.
While the rice is cooking, thinly slice a medium sized carrot and fry over medium heat to Your liking and remove from the pan. Then, stir fry 1 cup of brocolli with 1 cloves worth of minced garlic and a splash of soy sauce. Once finished, remove from the pan and wipe it clean.
Now, over high heat, stir fry 2 chopped up chicken thighs with 1 tsp rice vinegar, half a tbsp of lowry’s seasoned salt and 2 tbsp(or more!) of brown sugar. Cook until You have a thick brown caramel glaze and You are done. Enjoy!
My cooking style has always been to throw a bunch of things I like together, then hope it’s delicious… That’s how I made this one 5 or 6 years ago. I’m not sure how I lost this recipe, which was the most popular on My old site. I recently found it on an antiquated external hard drive that I haven’t been using, so here We go. One of the great many flavor combinations I’ve stumbled upon over the years. A good blend of savory, sour and sweet, followed by a round of heat! As with all Stir Fries, this is straight forward, fast and quite easy to make! Matched with a side of bread, noodles, or rice, this serves about 4 people.
Supplies Needed: A Wok or High Sided Fry Pan, Knife and Cutting Board. As well as a Large Bowl, Pot, or Pan to shuffle the cooked veggies onto while the meat cooks.
2 or so lbs of Boneless Chicken, chopped
1 Bag of frozen Broccoli, thawed
6 to 8 large Garlic cloves, minced
1 Habanero Pepper, de-seeded and minced
1 large Onion, chopped
2 Carrots, finely chopped
3 tbsp of Rice Vinegar
2 or 3 tbsp Soy Sauce
1 and a half tbsp of Lemon Juice
3-4 tbsp of Hoisin Sauce
1 tbsp Mild Chili Powder
1 tsp of Terragon flakes
half a tsp of Turmeric
2 tbsp of freshly crushed Black Pepper
1 tbsp of Sugar(optional)
and 1 or 2 tbsp of veggie/canola/peanut oil.
Prep and Cooking:
Using med-high heat, put half the oil in the pan and start frying the Carrots, once they’ve started to cook a bit, add the Onions, Turmeric, half the Pepper and a third of the Garlic, stir fry til the Carrots and Onions are about half way done, add the thawed bag of Broccoli. Stir fry until all 3 ingredients are done, then remove from the pan. You don’t need to clean the pan either.
Set burner to high heat. Pour the rest of the oil into the pan, adding the Chicken, Habanero and remaining Garlic. Stir it up a bit and add the Sugar and liquid ingredients. Stir it again and add the remaining seasonings. Stir fry until the meat is cooked through, turn off the burner. Put the veggies back into the pan with the meat and mix everything thoroughly. Enjoy!
If You’re using fresh Broccoli, simply steam it and mix into the pan at the end…
Some stove tops will have high enough heat to make the liquids sauce down, which is good. Others will have liquid in the bottom when the chicken is done cooking, that’s fine too! It still tastes great! Just use bread, noodles or rice to soak it up!
Obviously, this works just fine without the Habanero Pepper, for those who can’t handle the burn.
I’ve seen many recipes similar to this. It’s very close to more Thai styled peanut-based curries, found in many restaraunts here in America. Since I usually make that asian style curry with potatoes and spinach, the aging bak choy in My fridge turned out to be the perfect candidate to accompany this simple almond curry, which is seasoned with more of an Indian style. I ended up making a first attempt on a 4am cooking excursion. Frying up some bacon, to grease the pan and to have something to nibble on as I cooked, I rounded off the meal with a pack of strained ramen noodles. Don’t ask Me why I used two habanero peppers, it was some pretty fiery stuff, but it was quite delicious! I’ll be having future goes at this one for sure.. Prep and cooking took Me 45 minutes, including frying the bacon and greens separately, the curry it’s self should take an average home cook half an hour or so. When paired with veggies and rice, noodles, or bread, this recipe serves about 4 people.
A Wok, or high sided Fry Pan, Blender, or something(magic bullet, mincer, large hammer?) to turn the nuts to sand sized particles or smaller, Knife and Cuttung Board.
1.5 pounds of thinly sliced Chicken Thighs
1 Onion, chopped up as You like
30 Almonds, mashed, minced, or otherwise turned as close to a paste-like texture as possible
3 large Garlic Cloves, minced
Fresh Ginger, a piece about the diameter of a quarter, 2 to 3 inches long, minced
1-2 tbsp of Soy Sauce
1 tbsp Mild Chili Powder
1 tsp or so, Garam Masala spice blend
1 Bay Leaf
a pinch of Dried Terragon bits
half, to 1 cup of Water
a bit of Cooking Oil
Over medium heat, saute the bay leaf and garlic in a bit of cooking oil. Once the leaf starts to brown, add the ginger and chili powder. Stir for a few seconds and pour in the water. Adjust the burner to medium high, to high heat. Once this begins to boil, add the meat, onion, soy sauce, almond mash and half the masala blend, stirring frequently. When the meat is almost cooked through, add the remaining masala and the terragon. Cook until the liquids have become a nice thick sauce, discard the bay leaf, remove from heat and enjoy.
If You cut the chicken into pieces more than a quarter inch thick, You will want to cook the meat half way before starting the above process. Slicing semi-frozen, boneless thighs makes it pretty easy to get nice thin slices.
If You do not have access to some Garam Masala, try adding 4 or so cloves and a 1-2 inch chunk of a cinnamon stick at the same time as the bay leaf. Removing them as the sauce starts to thicken.
If You so desred, You can soak the almonds in warm water for half an hour or more and peel the skin off of them. I just leave it on and toss the nuts into the food processor.. Also, if You are using chunks of almonds, You may want to soak them for a while before cooking, or at least put them in at the same time as the water, to soften them up a little.
A carrot or two adds a lot to this dish! Spinach, greens and broccoli match up quite nicely as well. Turmeric is also a great addition. Try a teaspoon of fresh lemon zest, or some minced lemongrass in place of the ginger. I find that a nice spicy chili, such as Thai Dragon, or Habanero, rounds this out very nicely. When adding such heat though, I admit to adding about a teaspoon of sugar, or 2 teaspoons of honey as well.
This is a particularly versatile flavor combination. Over the years, I have used it on cuts of pork from ribs, to tenderloin. I have also used it for marinating whole chickens prior to smoking them, as well as chicken stir fries and with veggie and shrimp dishes. It’s always a hit! The bitter punch of the time tested ginger/lemongrass match up, balanced by savory, salty and sweet elements, creates a lovely experience which is sure to satisfy the taste buds of all who consume it. Having done no research, I just assume this marinade was devised in China. It is pretty close to many common ‘bbq’ and ‘Sweet and Sour’ pork recipes found in south-east asia. I’m listing it as a stir-fry recipe, but the marinade is suited to nearly any cooking method one may choose. Eat this recipe with rice, or try serving it over a baked potato! Serves 4.
Supplies Needed: Large Ziplock bag or Bowl for marinating, Wok or Large Fry Pan, Knife and Cutting Board
1.5 pounds of pork tenderloin, or de-boned chops, sliced into thin strips
1 large onion, chopped to Your liking
Half a bag or more of frozen sugar snap peas
3 tbsp of fresh ginger root, minced
2 tbsp of garlic, minced
6 inches or so of fresh lemongrass, at least half an inch thick, cut into 2 or 3 pieces
4 tbsp of cooking sherry
2-3 tbsp of soy sauce
1-2 tbsp ketchup
2 tbsp of sugar
1 tbsp mild chili pepper powder
Freshly ground pepper to taste
Prep and Cooking:
Mix all but the peas and onion together in a resealable bag, or large mixing bowl. Let it sit for at least 20 minutes, allowing it to marinate over night will deliver the best flavor. Heat Your pan on high and put ALL the ingredients in. Stir fry until the meat and onion are cooked and the liquids thicken up into a sauce. Remove from heat, discard the lemongrass chunks and serve.
Don’t worry if You can’t get high enough heat to thicken the sauce in the time it takes for the other ingredients to cook. Just soak it up with some rice or bread, or remove everything else from the pan and cook the sauce til it’s thickened then mix everything back together.
Hot chili sauce is a great replacement for ketchup in this recipe too.
I use to cook this a ton, but it’s been a while. Since Ryan moved to California I’ve had no requests for it! It’s not a traditional Pad Thai since I don’t use Tamarind and such. My cooking methods may or may not vary from traditional versions. Any Meat works, I tend to use Chicken, or Shrimp when I can afford it. I tried to list alternate items that I use as well. Serves 4 to 6.
A wok or high sided frying pan, a cereal bowl for mixing and a large bowl to soak the noodles. Knife and cutting board.
1 package or 1.5 to 2.5 lbs – of Meat finely chopped to 1/4th of an inch thick or less
1 – 14 or 16oz package of Rice Noodles
1 cup – Sprouts OR a large Onion(chopped to sprout size)
1/3rd lb. – Bacon(sliced into 1/3rd to 1/2 inch pieces)
3 – Eggs
1/4 cup – crushed Peanuts
1/4 cup – Fish Sauce
1/4 cup – Sugar
2 tblsp – Rice Vinegar
1 tblsp – Soy Sauce
Half a Lemon
4 – large cloves of Garlic, diced
1 tblsp – Chili Pepper Powder for flavor not heat(chili powder blends work ok too)
1 tblsp – crushed Cayenne or Spicy Pepper
Black Pepper to taste.
Prep and Cooking:
First, soak the noodles in warm water. I use HOT water from the kitchen sink. It should take 20-30 minutes of soaking to get the noodles to the right texture. You don’t want them fully cooked, just a bit under done, since they’ll get finished in the frying pan. If You’ve never prepared Rice Noodles before, I’d suggest You ask someone who has about the right texture, or You can be like Me and simply use trial and error! It’s EXTREMELY EASY to overdo these noodles. Then they get soggy and turn to a ricey paste…
While that’s soaking, Mix the Fish Sauce, Rice Vinegar and Sugar in a bowl. If You are NOT using fresh lemon/lime, add 2 tblsp of the bottled juice to the mixture and don’t add more when it’s mentioned later in the recipe. Let the mixture sit for now, You’ll have to stir it again before You use it…
Next, fry the Bacon over medium heat til it’s almost done. If You hate bacon grease, drain the extra out of the pan at this time, I tend to leave it. Turn the burner to medium high or high heat. Add Meat, Soy Sauce, 1 spoonful of the Fish Sauce mixture and 1/4th of the Garlic. If using regular Onions, add them once the Meat is half cooked. Cook til the Meat is done and remove it all from the pan. Throw the rest of the Garlic and the Under Cooked Rice Noodles in the pan with the Fish Sauce Mixture and everything else but the Eggs. Stir fry until the liquid is soaked into the noodles. Reduce heat to medium or medium high. Push off to one side of the pan, scramble the Eggs, add Sprouts, put Meat and Bacon back in, squeeze in the Lemon for all the juice it’ll give You. Mix it all up and You’re done!
Hope You Enjoy!
Notes: If You opt not to use bacon, You should use 2-3 tblsp of cooking oil instead. — If the noodles don’t get fully cooked and there’s no liquid left in the bottom of the pan, add water while it’s still frying. One spoonful at a time or You may turn it into mush! – Medium heat is for those who move slow or don’t keep the things in the pan moving. High heat is only for those who can keep whatever is in the pan in nearly constant motion! The heat will affect the taste a bit, since the Sugar will caramelize differently.
Things I’ve also used in this dish: Shredded or finely chopped Carrots, Sugar Snap Peas, Snow Peas, and Green Onions. Obviously You should experiment with Your own favorite things! Please let Me know if something You try works wonderfully!!
Many people tend to think stir-frying is just an asian thing. This, however, is simply not true. This particular recipe is My most recent stir-fry developement! A very basic flavor combination that goes well with most vegetables, pictured here with carrots, onions and broccoli, served on toasted whole grain bread. Albeit untried, I do beleive this would go well with pork or beef, amongst other things. Paired with rice, bread, or noodles, this recipe serves 2 ravenous teenagers, or 4 people.
Supplies Needed: A Wok or large, high sided Fry Pan, Knife and Cutting Board, Large Bowl, or Sealing Bag for marinating.
1.5 lbs. Boneless, Skinless Chicken Thighs, sliced a quarter inch thick or thinner
2 Large Carrots, chopped into thin pieces
1 Onion, Chopped up too..
Half of a Bag of Frozen Chopped Broccoli, thawed
4 Tbsp – Cooking Sherry
2 Tbsp – Worcestershire Sauce
2 or 3 Tbsp – Cajun Spice Blend
1 Tbsp – Minced Garlic(2 large cloves)
2 or 3 Tbsp – Pure Honey
Salt and Pepper to taste
Bacon Grease or Cookig Oil as needed
Prep and Cooking:
Mix the sherry, worcestershire, half the cajun spice and half a tablespoon or so of salt into a large zip-lock bag and drop the chopped up Chicken into it. Mix that up and let it marinate for 20+ minutes. Now is a good time to chop Your vegetables! Heat Your wok at medium-high heat, grease the pan and start stir-fying the chopped carrots with half the garlic, after the carrots start to soften a little, add the onion and broccoli, continue frying until the ingredients are cooked to Your liking. Remove them from the pan and set aside. Add the chicken and all the contents of the marinade to the fry pan, also adding the rest of the garlic and any additional salt and pepper You want. Turn Your burner to high heat and stir-fry until the chicken is cooked through and the liquids start thickening, then add the last tablespoon of the cajun spice, pour the veggies back into the pan, drizzle the honey over the top, turn off Your burner and mix it all together. Plate and serve!
Note: The amount of sherry listed is for the lower end stuff found in most big box grocery stores here in North America. If using a quality sherry from a winery or liquor store, try using half the amount stated.