chinese stir fry

Cumin beef is a quick Chinese beef stir-fry with cumin and chilies. This easy recipe takes less than 20 minutes to bring a delicious dinner to the table.

Quick Cumin Beef Stir-Fry

lb beef sirloin (thinly sliced)

tbsp shaoxing wine (Chinese rice wine)

tbsp light soy sauce

tsp dark soy sauce

tsp baking soda

tsp potato starch (or cornstarch)

tbsp oil (divided)

tbsp ginger

garlic (minced)

red chili

green chili

tsp cumin powder

tsp red chili flakes

tsp sesame oil

tbsp chopped cilantro (optional)

Combine thinly sliced beef sirloin, shaoxing wine, light soy sauce, dark soy sauce, baking soda, and potato starch in a bowl and toss well to coat. Let the beef marinade in the seasoning for 5 minutes.

Heat 3 tbsp oil in a wok or skillet over high heat. Add the beef and stir fry until slightly browned and crisp on the outside. Transfer to a plate and set aside.

Heat remaining 1 tablespoon oil, add ginger, garlic and stir-fry few seconds until fragrant. Add chilies and keep stirring for about 1 minute.

Add the browned beef, cumin, dried chili flakes and continue cooking until the beef is coated with the aromatics and fragrant.

Lastly, add sesame oil, chopped green onion and cilantro (if using) and toss through. Serve hot with rice.

Recipe video above. At “posher” establishments, Mongolian Lamb arrives at the table on a hot iron plate, sizzling and spitting for theatric effect. Sizzle aside, this homemade version is a near perfect replica. Even the velveted texture of the lamb!The sauce is sweet and savoury, with Chinese Five Spice and Hoisin the dominant flavours. It&#039;s completely addictive!Also excellent made with beef - see Note 1.

Mongolian Lamb

lamb

tsp baking soda ((bicarb soda) (tenderiser, Note 2))

cornstarch

soy sauce ((or all purpose, Note 3))

Chinese cooking wine ((Note 4 subs))

tsp dark soy sauce ((Note 3))

tsp Sambal Oelak

tbsp hoisin sauce ((I used Lee Kum Kee brand))

tsp Chinese five spice powder ((Note 5))

water

tsp sesame oil (, toasted (Note 6))

tbsp vegetable oil ((or canola or peanut))

onion

garlic (, finely chopped)

green onions (,

Combine lamb and marinade ingredients, mix very well. Cover and refrigerate to marinate and tenderise the lamb.

Marinate 2 hours -  Backstrap, Midloin chops and other listed Tender Cuts in Note 1.

Marinate 24 hours - lamb shoulder and other listed Economical Cuts in Note 1. (Bare minimum marinade times is 6 hrs).

Tenderise Lamb:

Sauce: Mix cornflour with the soy sauces, then mix in the remaining sauce ingredients. (Note 7)

Cook onion: Heat oil over high heat in a wok or heavy based skillet. Add onions, and stir fry for 30 seconds until starting to colour. Add garlic and toss through quickly.

Cook Lamb: Add lamb and cook for 3 minutes until most of it changes from red to brown, and some pieces start getting nice golden brown surfaces.

Add Sauce: Add green onions, stir for 30 seconds (meat should all now be brown), then add Sauce. Stir and let simmer for 1 - 2 minutes until thickened.

Serve with rice!

Cooking:

Skinny Asian Chicken Stir-Fry with Honey Roasted Cashews is an easy, healthy, flavorful meal packed with protein and veggies and served over brown rice.&nbsp;

Asian Chicken Stir-Fry with Honey Roasted Cashews

brown rice

chicken broth

chicken breasts

salt and black pepper (to taste)

olive oil

bell peppers (chopped (any color, sweet peppers

green onions (, chopped, divided)

hoisin sauce

Tablespoons white wine vinegar

Sriracha hot sauces (to taste)

garlic (, minced)

cashews

Tablespoons honey

Sea salts

red pepper flakes (,

Measure brown rice into a fine mesh strainer and rinse well with water.&nbsp;

Add brown rice, 2 3/4 cups chicken broth and salt to a wide, shallow pot with a tight-fitting lid.&nbsp;

Bring to a boil, uncovered. Once boiling, cover, reduce heat to low and simmer for 30 minutes.

Turn the heat off and let the cooked rice rest for 10 minutes, covered. Then remove the lid and fluff with a fork. Set aside

While the rice cooks, make the sauce by combining all ingredients in a small saucepan.&nbsp;

Cook over medium heat until slightly thickened. Remove from heat and set aside.

(These can be made days in advance and stored in an air-tight container).&nbsp;

Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.

In a medium size bowl stir together the honey and sea salt. Add cashews and toss to coat.&nbsp;

Sprinkle with crushed red pepper flakes. Pour cashews out into an even layer on the baking sheet.

Bake for 7 minutes. Remove from oven and toss gently with a spatula. Return to oven for 7 more minutes. Allow to cool.

For the Honey Roasted Cashews:

Heat olive oil in a large saute pan or wok over medium high heat.&nbsp;

Season chicken with salt and pepper on both sides. Cook, only turning once while cooking, until golden on both sides and cooked through (about 3-4 minutes on each side). Remove to a plate to rest.&nbsp;

Add chopped bell peppers and 2 chopped green onions to the skillet.&nbsp;

Saute over medium high heat for 2-3 minutes. Chop the chicken and return it to the pan.

Pour the sauce over everything and toss to combine.

Serve over brown rice with honey roasted cashews and the remaining green onion sprinkled on top.

For the stir fry:

Stir-fries with tomatoes and eggs were a staple at home growing up. Not only were they incredibly easy to prepare but also very cheap and affordable. This Chinese Tomato and ‘Egg’ Stir-Fry is my vegan take on the classic— but instead of using eggs, I use beancurd rolls or sheets to mimic the texture and also add protein into the mix.This recipe is easy, delicious, and very tasty. The acidity from the tomatoes seasoned with soy sauce, sugar, and pepper is perfectly absorbed by the bean curd rolls creating an incredibly tasty dish, that’s perfect with rice.

Vegan Chinese Tomato and "Egg" Stir-Fry

lb ripe tomatoes ((4-5 small))

tbsp neutral cooking oil

scallion (, chopped (white and green parts separated))

tbsp Shaoxing wine

soy sauce

tsp white pepper

tsp sugar

3.5 oz fried bean curd rolls (or Yuba sheet (see notes))

salt (,

sesame oil

rice (to serve)

onions (for topping)

Slice half of the tomatoes into wedges, and the remaining into large chunks (half of a wedge). I like to do so so I can cook down the chunks first and then add the wedges later on for an extra bite of tomato.

Heat a large wok or skillet over medium heat. Once hot, stir-fry the white parts of the scallion. Add the garlic and stir-fry until aromatic, 30 seconds.

Add the tomato chunks. Cook the tomatoes down for 2-3 minutes until the pieces start to cook down and release juices.

Season the tomatoes with Shaoxing wine, soy sauce, white pepper, and sugar.

Add in the beancurd rolls. Pour the water.

Mix well and allow everything to come to a gentle simmer for the beancurd rolls to absorb the liquid and soften.

You can cut the bean curd rolls or skin with a pair of kitchen scissors to yield smaller pieces/cuts.

Season the sauce with salt, to taste.

Add in the remaining tomato wedges and cook for 3-4 more minutes until the tomatoes are tender to your liking.

Finish with a generous drizzle of sesame oil. Add some of the green onions (leave some for garnishing).

Serve hot with steamed rice. Garnish with the remaining green onions. Enjoy!

Yummy. I used kala namak in place iof regular salt to give it that eggy flavour I grew up with.

I used dried tofuskin and wasn't sure whether I was supposed to presoak them, I did and I think it was the right call, but it got a bit soggy even though I only used 60% of the water. It was tasty and very quick to cook (normally I need way more time than what you indicate), so a good workday dinner! Thanks : )

A tasty, saucy, and aromatic Sweet Chili Tofu with Curry Leaves. Stir-frying freshly picked curry leaves with green onions and garlic releases and adds so much flavor and aroma to this tofu recipe. The sauce is a balance of sweet, spicy, and savory that perfect compliments the aromatics. Serve this with steamed rice for a really satisfying meal.

Sweet Chili Tofu with Curry Leaves

lb extra firm tofu (or tokwa)

tbsp doubanjiang (or Chinese spicy broad bean paste, see notes)

tbsp corn starch

tbsp dark soy sauce

tbsp sugar

tsp chili oil

2-3 tbsp neutral cooking oil

green onion

curry leaves

onions (thinly sliced)

rice

Remove the tofu from the water and drain from any excess water. You can press the tofu by wrapping this in a kitchen or paper towel and placing a heavy weighted object on top.

Slice the tofu into 1/2-inch thick pieces and then into horizontally into sticks before cutting into small cubes. Mine were around 1/4-inch cubes. You can opt to slice your tofu in any other shape or even grate/crumble the tofu. I wanted small cubes for mine so it could easily be scooped with the rice as a rice meal.

TOFU

Mix all the ingredients together and feel free to adjust to your desired spice and taste.

SAUCE

Heat a large wok or pan over medium high heat. Once hot, add 1 tbsp oil.

Pan-fry the tofu until lightly brown and crispy. Do not overcook since the tofu can easily become tough.

Move the tofu to the side of the pan.

Add 1 tbsp oil and then sauté the green onion and garlic for 30 seconds until aromatic.

Add the curry leaves and stir-fry on medium high heat until translucent. Mix everything with the tofu.

PAN-FRYING

Mix the sauce well to make sure the corn starch has not settled at the bottom.

Over medium heat, pour the sauce into the tofu. Mix well and allow the sauce to thicken to a glaze from the sugars, around 1-2 minutes.

Taste the tofu and feel free to adjust the seasoning and add more chili sauce, if desired. Mix in the chopped green onions.

Serve while hot with a bowl of steamed rice. Enjoy!

POUR THE SAUCE

This is a very simple and easily customizable Tofu and Vegetable Stir-Fry. Feel free to use any other vegetables of choice and whatever you can find lying in your fridge! The tofu is marinated in a sweet, savory, andspicy gochujang-based sauce before being pan-fried with vegetables and mushrooms. This is perfect enjoyed with rice for a delicious and satisfying meal.

Tofu and Vegetable Stir-Fry

tbsp gochujang (or Korean chili paste)

1.5-2 tbsp vegetarian oyster sauce (adjust

tbsp tomato ketchup

maple syrup (or sugar)

tsp black pepper

tbsp room temperature water

lb pressed extra firm tofu

3.5 oz carrot (thinly sliced)

onion (thinly sliced)

green onions

mushrooms

Any other vegetables of your choice!

Neutral oil (for cooking)

Salt and pepper

Water (if needed)

sesame oil (to finish)

Mix all the ingredients together in a small bowl. Taste the sauce and feel free to adjust it depending on your preference.

Drain and press the block tofu. I purchased a pre-pressed block of extra firm tofu so I simply patted it try.

Slice the tofu into 3/4-inch thick pieces in any shape of your choice. I sliced mine into rectangular pieces.

Place the tofu in a deep dish or bowl. Pour half of the sauce over and then coat each piece of tofu into the sauce. Leave to marinate for at least 30 minutes. Reserve the remaining sauce for the stir-fry later on.

Meanwhile, prepare your vegetables of choice.

Heat a large skillet or pan over medium heat. Add the oil. Once hot, add the marinated tofu.

Pan-fry the tofu for 2-3 minutes or until lightly brown around the edges. Flip over and repeat fro the remaining side.

Move the tofu to the side.

Over medium high heat, add more oil then stir-fry the onions and white part of the green onions until tender.

Add the carrots and cook until crisp tender. Add the mushrooms and then cook as well.

Mix everything together and then pour the remaining sauce. Lower the heat and allow the sauce to coat each piece of tofu and vegetable.

Taste the tofu/vegetables and feel free to season with more salt and pepper if needed. You can also add a splash of water to loosen the sauce. Add the green parts of the green onion.

Turn off the heat. Finish with a generous drizzle of sesame oil.

Serve this while hot and enjoy with some rice or noodles.

STIR-FRYING

Sweet and spicy pork stir fry is a quick and easy weeknight dinner. Done in just a few minutes, and bursting with Chinese five spice, honey and sesame!

Quick Sweet and Spicy Pork Stir Fry with Noodles

cinnamon sticks,

star anise,

fennel seeds,

lb pork tenderloin, 225 grams. Or boneless pork chops

oz egg noodles

canola oil

chopped broccoli, 175 grams

spring onions, chopped, reserve

ginger

garlic,

bell pepper, chopped

sambal oelek,

salt and pepper,

honey, 4 tbsp

rice wine vinegar

Chinese Five Spice, see above

sesame seeds

If using whole spices: Add to a nonstick...

If using whole spices: Add to a nonstick dry pan and roast for a couple of minutes, until fragrant. Grind in a spice grinder or with a pestle and mortar. Store in an airtight container.

Remove silver skin from pork tenderloin and cut...

Remove silver skin from pork tenderloin and cut into strip.

Cook noodles according to package. Rinse and drain.

Heat canola oil in a large non-stick pan....

Heat canola oil in a large non-stick pan. On medium heat, sautée broccoli and mushroom for 3 minutes before adding in ginger, garlic, spring onion and bell pepper. Add sambal oelek and cook for 2 more minutes. Remove from heat.

Top 7 chinese stir fry recipes from across the web

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Top Tags

Quick Cumin Beef Stir-Fry

Mongolian Lamb

Asian Chicken Stir-Fry with Honey R...

Vegan Chinese Tomato and "Egg" Stir...

Sweet Chili Tofu with Curry Leaves

Tofu and Vegetable Stir-Fry

Quick Sweet and Spicy Pork Stir Fry...

Top 7 chinese stir fry recipes from across the web

The most viewed chinese stir fry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Quick Cumin Beef Stir-Fry

Mongolian Lamb

Asian Chicken Stir-Fry with Honey R...

Vegan Chinese Tomato and "Egg" Stir...

Sweet Chili Tofu with Curry Leaves

Tofu and Vegetable Stir-Fry

Quick Sweet and Spicy Pork Stir Fry...

The most viewed chinese stir fry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine