Tag Archives: stir fry recipes

Make it Simple, Make it Fast – Stir-Fried Shrimp with Sugar Snap Peas and Mushrooms

The mantra for me right now has been busy, busy, busy. It seems like every time I might have an easy day coming up something pops along to disrupt it. I guess it’s a good thing when it’s work because it at least means I am staying busy instead of trying to scrounge around for more work. Anyway, all of the busy days means trying to find fast and simple dinners more and more, especially when Michelle is away and it is just Sean and I for dinner. I try not to do takeout dinners if I can avoid it, which makes dinners like this one great because they are easy to do with just a few ingredients and cost less than getting fast food, pizza, Chinese or going to some other casual restaurant. This recipe is from Williams-Sonoma and is for stir-fried shrimp with snow peas and mushrooms and makes use of really basic ingredients and is done in under twenty minutes, including time to make some rice to go with it.

Stir-Fried Shrimp with Sugar Snap Peas and Mushrooms

2 pounds large shrimp, peeled and deveined

1 teaspoon toasted sesame oil

1 tablespoon light soy sauce or tamari


2 tablespoons peanut oil or canola oil

2 garlic cloves, minced

1 tablespoon peeled and grated fresh ginger

1/2 pound mixed fresh mushrooms, such oyster or cremini

1/2 pound sugar snap peas, halved crosswise

2 green onions, white and tender green parts, cut into 1-inch pieces

2 tablespoons rice wine or sherry

Fresh cilantro leaves, for garnish

Cooked white rice for serving

In a non-reactive bowl, combine the shrimp, sesame oil, soy sauce or tamari and 1 teaspoon of salt. toss the ingredients gently to coat the shrimp.

In a wok or large frying pan, heat the peanut or canola oil over medium-high heat until it is just smoking. Add the garlic, ginger and shrimp and stir-fry the ingredients until the shrimp are evenly pink on both sides, about 1 minute. Using a slotted spoon, remove the shrimp and transfer it to a separate bowl.

Add the mushrooms to the pan and stir-fry them over medium-high heat until they are softened, about 3 to 4 minutes. Add the sugar snap peas and stir-fry until the peas are a bright green, about 1 to 2 minutes. Add the green onions and the rice wine or sherry. Cover the pan and cook until the snap peas are crisp-tender, about 2 to 3 minutes. Return the shrimp to the pan and stir-fry the shrimp just until they are heated through, about 1 minute. Garnish the stir-fry with the cilantro leaves and serve with the white rice.

It is a great, fresh dish that comes together very quickly. Shrimp cooks very quickly when you stir-fry it so you want to watch it carefully so you do not overcook it and make it rubbery. The sauce gives some great flavor to the shrimp and the simple mix of the snap peas and mushrooms are all you really need to round out the dish. Sean and I both really enjoyed it and I was able to have the leftovers for lunch the next day and they seemed even better after the shrimp had a chance to really absorb the sauce. I think it would be great with chicken or pork as well or even just with some extra vegetables and use the mushrooms as your main source of protein.

That’s all I have for today. Check back next time for another recipe. until then, enjoy the rest of your day and enjoy your meal!



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Posted by on May 6, 2015 in Cooking, Dinner, Seafood, Stir Fry, Vegetables


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Crazy Days of Inconvenient Crashes and Cashew Chicken

It has been a crazy day, or actually a crazy week around here as my computer keeps going up and down. My laptop kept crashing several times a day until we finally decided to do something about it and ended up replacing it with a new desktop instead. In the meantime I kind of put everything else on hold so I haven’t been able to do much as far as work, blogging, or just about anything else as we tried to get everything set up. Along the way, I haven’t had much time to do any cooking either. I did manage to do a couple of meals so I do have a few new recipes to share, and I did a couple of recipes without an any pictures being involved, so I do have some things to post. One that we tried recently was for a takeout favorite of cashew chicken. Just like any other stir fry recipe, it is pretty easy to put together and doesn’t take a lot of effort on your part so you can make this just about any night of the week when you feel like having something a little bit different. Most of the ingredients are things you may have around most of the time anyway, other than perhaps the water chestnuts where the cashews themselves.


Cashew Chicken

For the Chicken:

4 boneless, skinless chicken breasts, thinly sliced

3 tablespoons dry sherry

1 teaspoon ground ginger or 2 teaspoons freshly grated ginger

3 cloves garlic, sliced

4 1/2 teaspoons cornstarch

3/4 cup chicken broth

1/4 cup soy sauce

5 tablespoons hoisin sauce

1 tablespoon rice wine vinegar

1 tablespoon brown sugar

2 teaspoons vegetable or canola oil

1 cup cashews, chopped or cashew pieces

2 scallions thinly sliced

1/2 can water chestnuts

1 green, yellow, orange, or red bell pepper, roughly chopped

1/4 teaspoon red pepper flakes, optional

For the chicken, in a medium bowl, combine the chicken, dry sherry, ginger, garlic and 2 teaspoons of the cornstarch. Cover the bowl and chill the mixture for 30 minutes. In a separate small bowl, combine the chicken broth, soy sauce, hoisin sauce, rice vinegar, brown sugar, and red pepper flakes, if using, and 2 1/2 teaspoons of the cornstarch; whisk until the ingredients are well blended. Set the bowl aside.

Sauté 2 teaspoons of the vegetable oil and half of the chicken mixture in a large skillet set over high heat for 2 minutes, then turn the chicken pieces over and cook for another 2 to 3 minutes until the chicken is cooked through. Transfer the cooked chicken to a plate and add the remaining chicken to the skillet. Cook the chicken pieces in the same manner, turning after 2 minutes and cooking until they are heated through. Add a little more vegetable oil to the pan if it is needed. Add the peppers to the pan, sautéing the peppers for about 2 minutes until they are tender. Return the 1st batch of cooked chicken to the skillet. Stir in the chicken broth mixture and add the water chestnuts then bring the mixture to a low boil. Turn the heat down to a simmer and cook until the sauce begins to thicken, about 1 to 3 minutes. Add the cashews to the skillet and mix to incorporate them into the dish. Top with the scallions, if desired, and serve.

This is the ideal dish to serve with fried rice if you feel like making it for the dinner, though I just served mine with white rice. This tastes just like the cashew chicken you would get from any takeout Chinese restaurant and you have better control over the ingredients yourself. You could easily use boneless thighs if you prefer dark meat for your chicken and add any vegetables that you like to the dish if you want. The sauce is the real winner here as it is great with the combination of sticky sweet with a bit of heat from the red pepper flakes. it is a very easy dish that is perfect for a weeknight meal.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by on December 5, 2014 in Cooking, Dinner, One Pot Meals, Poultry, Stir Fry


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Stir it Up With a Crispy Garlic Chicken Stir Fry

When life gets hectic around the homestead I usually turn to making a stir fry for dinner. it is often the easiest thing to putt together in a short amount of time, doesn’t typically use a lot of ingredients and can be made basically with whatever you happen to have on hand, including any leftovers you want to try to use. Such was the case yesterday and when I had lot going on all day, Michelle was working late and I just needed something easy that I could put on the table fast. I decided to make use of this recipe that I had seen at Savory Nothings for a crispy garlic chicken that I decided to turn into a very easy stir fry when I included some leftover green beans, a couple of sliced peppers and some shallot.

Crispy Garlic Chicken Stir Fry

For the Sauce:

3 cloves garlic, minced

6 tablespoons honey

2 tablespoons soy sauce

2 tablespoons barbecue sauce

1 teaspoon fish sauce

1 teaspoon white wine vinegar

1/2 cup water

For the Chicken and Vegetables:

1 pound boneless, skinless chicken breasts, cut into chunks

1/2 cup flour

3 eggs

1/2 cup breadcrumbs

Vegetable oil, for frying

1 cup green beans, fresh or frozen (trimmed if fresh)

1-2 small bell peppers, any color, seeded and sliced into rounds

1 shallot, diced

To make the sauce, add the minced garlic, honey, soy sauce, barbecue sauce, fish sauce, white wine vinegar and the water together in a small saucepan set over medium-high heat. Bring the mixture to a boil then reduce the heat to medium-low and simmer the sauce until it begins to thicken, about 4 to 5 minutes. Set the sauce aside until the chicken is ready.

To make the chicken, pat the chicken dry with paper towels. In a shallow dish, add the flour. Whisk the eggs together in a second dish and place the breadcrumbs in a third shallow dish. To bread the chicken, first coat the chicken pieces in the flour, then dip the chicken pieces in the egg, shaking off any excess, and then dip the chicken in the breadcrumbs to coat them. Set the chicken pieces aside on a platter until all of the chicken is coated.

Heat a large nonstick skillet over medium-high heat. Add two tablespoons of the vegetable oil and heat the oil until it is shimmering. Add the chicken, cooking in batches so you do not overcrowd the pan, and cook the chicken for 6 to 8 minutes, until it is cooked through on the inside and golden and crispy on the outside.

Once all the chicken has been cooked, add the green beans, peppers and shallot to the skillet and saute the vegetables until they are heated through, about 2 to 3 minutes. Add the chicken back to the skillet with the vegetables and then coat the contents of the skillet with the garlic sauce. Toss all the ingredients with the sauce until everything is well coated and cook until the sauce has thickened to a syrupy consistency, about 2 minutes. Pour the contents of the skillet into a bowl or on a serving platter and serve.

Quick, simple and it all comes together in under 25 minutes. The sauce was perfect, just like your favorite sauce from your local Chinese restaurant, nice and thick and full of garlic and sweetness. You could really add any vegetables you like to this right at the end; I just happen to have green beans and peppers on hand but I think broccoli and baby corn would go really well with this as well. I served it simply with some white rice and we had a very easy meal to enjoy after a busy day.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!



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Posted by on November 13, 2014 in Cooking, Dinner, Leftovers, Poultry, Sauce, Stir Fry


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A Quick Week Night Meal – Stir-Fried Beef with Onions and Ginger

As I have written about before, I make a lot of stir fry dinners. They are a great way to do an easy weeknight meal in a flash and you can use just about any ingredients you happen to have on hand to make a good combination for a meal. All you need after that is some rice and you can have your dinner on the table in under 30 minutes if you time everything right. You can even make things easier for yourself if you want and keep a bag of frozen sir fry vegetables around just for such an occasion. For this recipe, which I got from Mark Bittman, I used a company of some fresh with some frozen even though his original recipe doesn’t really call for any vegetables at all. it is a quick beef stir fry with onions and ginger that you can make yourself and will taste better than any takeout that you can get that will cost you even more. I did alter his original recipe by marinating the beef for a bit first. I was using a London broil and wanted to break it down some and impart some flavor, so that is what I did. You can always just use the beef on its own if you prefer and ignore my marinating instructions.

Stir-Fried Beef with Onions and Ginger

3 cloves garlic, minced

2 teaspoons lemon juice

3 tablespoons balsamic vinegar

2 tablespoons Worcestershire sauce

1/2 cup red wine

1 tablespoon soy sauce

1 teaspoon honey

Salt and freshly ground black pepper

2 to 2 1/2 pounds top round London broil or flank steak

Salt and freshly ground black pepper

2 tablespoons vegetable oil
2 large or 3 medium onions, thinly sliced
2 cups fresh or frozen vegetables, cut to bite size

1 teaspoon minced garlic
1 tablespoon plus 1 teaspoon minced or grated fresh ginger
1/2 cup beef or chicken stock or water
1 tablespoon hoisin sauce or soy sauce

To marinade the beef, mix together all of the ingredients except for the meat. Place the meat in a shallow dish and cover it with the marinade. Cover the meat with plastic wrap and refrigerate for at least 4 hours but no more than 24 hours.

Remove the meat from the refrigerator and bring it to room temperature before cooking.

Slice the beef as thinly as you can, across the grain. It’s easier if you freeze it for 15 to 30 minutes first. Cut the slices into bite-sized pieces. Sprinkle with salt and pepper and set aside.
Heat a large skillet over high heat until it smokes, 3 to 4 minutes. Add 1 tablespoon of oil and the onions. Stir immediately, then stir every 30 seconds or so until the onions soften and begin to char slightly, 4 to 5 minutes. Sprinkle the onions with salt and pepper, then remove them; keep the heat high.

Add 1/2 tablespoon of oil to the pan and then add the vegetables. Cook, stirring occasionally until the vegetables are heated through and crisp-tender, about 2 to 3 minutes. Remove the vegetables from the pan and set them aside.
Add the remaining oil to the pan, then the garlic and 1 tablespoon of the ginger; stir and immediately add the beef. Stir immediately, then stir every 20 seconds or so until it loses its color, just a minute or two longer; stir in the onions and the vegetables. Add the stock, hoisin, and remaining teaspoon of ginger; let some of the liquid bubble away and serve immediately, over rice.

The nice thing about this recipe is that you can make it all very quickly and it tastes fantastic. if you don’t want to use beef, you can just as easily use pork, chicken or shrimp or even just make all vegetables if that is what you prefer. You will still get great flavor from the sauce to help things along. I make about one stir fry a week because it is so easy and very often just use whatever leftover protein I have along with some leftover vegetables and put together a sauce of whatever I feel like having that night.

That’s all I have for today. Check back next time for some more recipes. If you are in the middle of this blizzard like we are, stay warm and safe. Until next time, enjoy the rest of your day and enjoy your meal!


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Posted by on February 13, 2014 in Beef, Cooking, Dinner, One Pot Meals


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