Create your own Stirfry!!! -Multiple Sauce Recipes

Create-your-own Stir-fry (serves 4)

 1 pound protein

2 teaspoons soy sauce

2 tablespoons vegetable oil

1 recipe stir-fry sauce

1 and 1/2 pounds prepared vegetables, cut into small pieces and divided into batches based on cooking times

3 cloves garlic, minced

1 tablespoon grated fresh ginger

1. Stir-fry the protein and prepare sauce.  Toss protein with soy sauce.  Heat 2 teaspoons of oil in 12-inch nonstick skillet over high heat until just smoking.  Add protein and cook, stirring occasionally and breaking up clumps, until lightly browned, 1 1/2 to 5 minutes.  (While protein cooks, prepare sauce recipe.)  Transfer protein to a clean bowl.
2. Add 1 more tablespoon of oil to pan and return to high heat until shimmering.  If using very tough vegetables, add to skillet with 1/2 cup water, cover, and steam over high heat for about 2 minutes; uncover.  Add longer-cooking vegetables and cook, stirring occasionally until crisp-tender, 1 to 5 minutes.  Add faster-cooking vegetables and cook until vegetables are crisp-tender, 30 to 60 seconds.
3. Clear center of the pan and add remaining 1 teaspoons oil, garlic, and ginger.  Cook, mashing garlic mixture into pan with back of spatula, until fragrant, about 30 seconds.  Stir in cooked protein.  Whisk sauce to recombine, add to pan, and bring to simmer.  Cook sauce until thickened, 1 to 2 minutes.  Serve immediately.

Orange-Sesame Sauce

1/2 cup orange juice

1/4 cup low-sodium chicken broth

1/4 cup soy sauce

2 teaspoons toasted sesame oil

2 teaspoons cornstarch

Combine ingredients in medium bowl and use as directed in stir-fry recipes.

Spicy Orange Sauce

1 cup orange juice

2 tablespoons hoisin sauce

2 teaspoons cornstarch

1/4 teaspoons red pepper flakes

Combine ingredients in medium bowl and use as directed in stir-fry recipes.

Coconut-Curry Sauce

1 cup coconut milk

1 tablespoon fish sauce

1-2 teaspoons red curry paste

1 teaspoon light brown sugar

1 teaspoon cornstarch

Combine ingredients in medium bowl and use as directed in stir-fry recipes.

Sweet and Sour Sauce

6 tablespoons red wine vinegar

6 tablespoons orange juice

6 tablespoons sugar

3 tablespoons ketchup

1 teaspoon cornstarch

1/2 teaspoon salt

Combine ingredients in medium bowl and use as directed in stir-fry recipes.

Spicy Thai Basil Sauce

1 cup basil leaves, chopped coarse

3/4 cup low-sodium chicken broth

2 tablespoons fish sauce

1 tablespoon Asian chili sauce (sriracha, sambal oelek, or chili garlic sauce)

2 teaspoons brown sugar

2 teaspoons cornstarch

Combine ingredients in medium bowl and use as directed in stir-fry recipes.

Submitted By Jenny Shirts

Cabbage-chicken Stir fry

Chicken cut up into bite sized pieces

Shredded green cabbage

green onions

Shallots (very small, redskinned onions. Fragrant and sweet- usu. around $1/lb. only need a few)

vegetable oil

very finely chopped lemon grass (1.49 for a frozen bag of finely chopped lemon grass @ Lion Supermarket. Can refreeze. You only need about 1 spoonful max if you want a stronger lemon grass flavor)

garlic powder

Oyster Sauce (Lee Kum Kee Panda brand is a popular one, on sale it is 1.69 a bottle. Any other brand is fine. Under 1.69, you are doing good! You only need a couple table spoons max, for flavor, aroma, and color.)

Fish sauce (optional)

 

Heat up your oil on med-hi. Flavor your oil by adding shallots and a bit of garlic powder. Once shallots start sizzling, add chicken and lemon grass to flavor your meat. When chicken is semi-done, add oyster sauce (and fish sauce, if you like--only a little bit like 1/4-1/2 tbsp. max) and quickly stir until meat is barely done. Add cabbage and stir fry until semi-soft, semi-crunchy. When you are ready to serve, turn off heat and add in chopped green onions and quickly stir in to not overcook them. 

 

 

Submitted by Andrea Audoung

 

Chili-Bambooand Chicken Stirfry

Basically, you adjust the amounts according to how much you want and what your palate prefers, ie. salty, less salty, etc...

 

Chili-Bamboo and Chicken Stirfry:

 

-Chicken cut up into bite sized pieces

-Jar of Chili oil and Bamboo Shoots (They come in a clear jar with an orange or yellow lid. Main ingredients are Chili-oil and bamboo shoots. I've tried several brands, but they all taste the same to me. If you get a 12-14 oz jar for under 1.60, you are doing pretty good. Usually on sale at Ranch 99 or Lion Supermarket.)

-Fish sauce (optional and only a few squirts)

 

I stir fry my chicken WITHOUT adding oil on med-hi heat. When it's semi-done, then I add a few spoonfuls of the chili-bamboo, depending on if I want a lot of bamboo and spice or not.

 

Submitted by Andrea Audoung

 

Strawberry Cream Dessert

*photo from Taste of Home

Ingredients:

2 1/4 cups graham cracker crumbs (about 36 squares)
6 Tablespoons sugar
10 Tablespoons butter, melted
1 pkg. (8 oz.) cream cheese, softened
1 cup confectioner's sugar
2 cartons (one 16 oz, one 8 oz) frozen whipped topping, thawed, divided
1 pkg. (3 oz) strawberry gelatin
1/2 cup boiling water
1 cup (8 oz) strawberry yogurt

Topping:
2 tablespoons graham cracker crumbs
1 1/2 teaspoons sugar
1 1/2 teaspoons butter, melted

DIRECTIONS:
In a bowl, combine the cracker crumbs, sugar and butter. Press into an ungreased 13 x 9 x 2 inch dish. Refrigerate for 15 minutes. Meanwhile, in a mixing bowl, beat cream cheese and confectioner's sugar until smooth. Whisk in 1 cup whipped topping. Spread over the prepared crust.

In a large bowl, dissolve gelatin in boiling water. Whisk in yogurt and 6 cups of whipped topping until blended. Pour over cream cheese layer. Refrigerate for 1 hour. Spread remaining whipped topping over strawberry layer. Cover and refrigerate overnight. Just before serving, combine topping ingredients; sprinkle over the whipped topping. Yield: 12-15 servings.

**submitted by Nancy Jackson. It was served at our Visiting Teaching Conference.

Rice Krispie Cookies

Rules by Heather Castro
Give your butter the respect it deserves.
Don’t cook them in the microwave.
Take your time – marshmallows need to melt slowly.
If your adding chocolate, buy Milk Chocolate chips by Guittard ( sold at Safeway or Longs)
If you cannot find this recipe, use the Rice Krispie Box recipe NOT the recipe on the marshmallow bag.

Ingredients:
6 tablespoons butter, not margarine
60 regular marshmallows, about a 16oz bag
9 cups of Rice Krispies

Directions:
Melt butter in large saucepan over LOW heat. Add marshmallows and stir until completely melted. Remove from heat.
Add Rice Krispies. Stir until well coated.
Add Chocolate Chips. Stir until just barely melted. Then quickly remove Rice Krispie mix to a buttered 9x13 pan.
Press into pan with buttery hands.

Ela's Gosht Korma (Meat and Sauce/Gravy)

This dish has a mild and cinnamon-ish taste to it. Very flavorful and QUICK and EASY!

Meatballs or red beef (really you could use anything.
potatoes, cauliflower, etc. I use the Costco Roast-Meat from a can when I'm in a hurry!!!)

1 cup plain yogurt
1 med onion
1 can tomato sauce
1 tsp chili powder
1 tsp salt
1 Tbs crushed garlic
1 Tbs crushed ginger
1 Tbs garam masala
2 Tbs olive oil
1 cinamon stick or pinch of cinamon (stick is tastier!)
1-2 cups water
2 tsp poppy seeds (optional)
1 Tbs ground coriander
fresh cilantro to garnish

**Heat oil w cinnamon stick for couple minutes (don’t
burn it!) Add ginger, garlic and diced onions and saute. Add all
other ingredients except the yogurt. (Add yogurt just before serving making sure to add it SLOWLY/whisk in so it doesn’t curdle.
Also, add water if needed to get an appropriate
consistency. Simmer for 10 minutes (the longer the
better) and serve over rice or eat w toasted Naan!

Indian Food Definitions: user's guide to eating out!

Indian Eating: Definitions

Aloo: Potato

Basmati rice: Basmati rice is authentic Indian long grained white rice, which has unique nutty flavor. Basmati rice is very popular in India and all over the world.

Biryani: Elaborate dish made from spiced saffron rice cooked with pieces of lamb, chicken or vegetables.

Chappati: Unleavened Indian flat-bread made with wheat flour, water, oil and salt. Usually cooked on a "tava" or thick griddle and brushed with "ghee".

Chaat: Salty snacks served with an array of sweet and spicy chutneys. 

Chana (chole/chanay): “Chickpea”- Garbanzo beans.

Chutney: Fresh relishes made with fruits, vegetables, and herbs. 

Curry: To the Indians, the term curry means gravy or sauce, Curries are what made Indian cuisine famous all over the world, the most famous of all is the Chicken Curry. Residents of the rest of the world, however, have come to think of "curry" as simply a thick creamy yellow sauce or any dish seasoned with a curry-powder blend, whether it has a sauce or not. An authentic Indian curry is an intricate combination of a stir-fried wet masala (mixture of onion, garlic, ginger, and tomatoes), various spices and seasonings with which meat, poultry, vegetables or fish is prepared to produce a stew-type dish

Daal: (Dal/Dhal/Daal) the preparation of dried peas, beans, and lentils which are red, yellow orange, or pink, plus split peas and other legumes. The husks are removed and the legume is split (like split peas).

Dosa: A popular delicacy from southern India made from rice and "urad" daal. They are usually made very thin and pancake-like and sometimes filled with a spiced potato mixture. Served with chutney and "sambar".

Gosht: Meat. Usually adapted by the western world to mean “lamb”.

Gobi: cauliflower

Kheer: Essentially a rice pudding, made with rice, milk and sugar flavored with cardamom. Sometimes nuts are added. Served either hot or cold.

Koftas: Spiced meat or vegetable balls. 

Korma: Rich sauce thickned with yogurt, nuts or poppy seeds. 

Lassi : A tall cool drink made from yogurt and water and made either sweet or salty.

Masala: Spices, herbs and other seasonings ground or pounded together. When wet ingredients like water, vinegar, yogurt etc. are added to the spice mixture it is appropriately called a "wet masala". Dry spice mixtures are also called "Garam masala"

Masoor: Lentils

Mutter : Peas

Naan: Indian flat bread made from wheat and baked in a tandoor.

Palak: Spinach

Paneer: Indian Cheese made with the use of lemon and milk to separate the curds and create the cheese.

Paratha: Whole-wheat unleavened flatbread. It is sometimes filled with cooked ground meat or a vegetable mixture. Slightly larger than a Chappati and shallow fried to perfection

Rogan Josh: Rich lamb curry.

Roti: is Bread in Hindi. "Tandoori roti" is bread that is baked in a tandoor, "Rumali Roti" or literally meaning handkerchief bread is a kind of a thin and flaky partha made up of many layers. 

Saag Curry: Aromatic curried dish made from greens (like spinach or mustard leaves).

Samosas: Deep-fried pastry appetizers filled with vegetable or meat mixtures.

Tandoor: The traditional Indian clay oven is called the "Tandoor". A Tandoor is a clay pot usually sunken neck deep in the ground. Charcoal is put on the flat bottom of the pot.  The heat generated by the hot charcoal in and on the sides of the clay pot is used for cooking. Long iron rods, long enough to reach the bottom of the pot, are used in the cooking process.  It is probably the most versatile kitchen equipment in the Indian kitchen. Barbecues, breads, daal, gravies made in them acquire a unique taste, very different from the food cooked on the regular kitchen oven. 

Tikka: Skewered boneless meat cubes cooked in a tandoor.  

Vindaloo: Meat usually pork is used to make this very spicy and flavorful dish. Cooked in vinegar and typically served 2 to 3 days after it is made. A great dish to make when entertaining as it can be made ahead of time.