stirfry

This Ground Beef and Cabbage Stir Fry is an easy dinner that happens to be gluten free, paleo, low carb, and Whole30 compliant. Seasoned with curry, the meat cooks with onion and mushrooms, then the cabbage is added to complete this simple meal.

Ground Beef & Cabbage Stir Fry (Whole30, Paleo)

1.33 lb ground beef

tsp kosher salt (divided)

shiitake mushrooms

yellow onion (about 1 cup diced)

curry powder

cabbage

Place a large pan (non stick or cast iron) over medium heat on the stove. Put the ground beef in the pan and start to break it up with a wooden spoon. Measure out 1/4 tsp of kosher salt with a measuring spoon then dump it in with the beef and cook until it’s browned, about 7 minutes, stirring frequently.

While the beef is cooking, dice the onion using a cutting board and large sharp knife. Set aside. Next prep the mushrooms. Wash them in water and dry them off carefully with a paper towel, then remove the stems by pulling on them gently with your fingers. Chop them into roughly 1/2 inch pieces and set aside.

When the beef is done cooking, add in the onion and mushrooms, as well as another 1/4 tsp kosher salt and the curry powder. Stir them together to fully incorporate the vegetables and let cook for about 5 minutes, stirring frequently, until the onions become translucent and the mushrooms and release some of their moisture.

While the mushrooms and onions cook, cut up the cabbage. Cut a small portion of the bottom off - just enough to give you a flat surface and take off any large pieces. Then slice it in half from the top to the bottom (the bottom is where the large stem is). Take one of the halves and cut out the large stem in the middle with a large sharp knife on a cutting board. Start by making a cut at the top of the stem and angle it down, then make another cut on the same side - this will result in the stem coming out in the shape of a triangle. Toss the stem, then lay the cabbage flat on one side and slice it into thin strips.

Once the onions and mushrooms are done cooking, place the cut cabbage in with the ground beef mixture and add in the last 1/2 tsp of kosher salt. Stir everything together carefully, as the pan will be full. This will probably take you a good 2 minutes as there is a lot to incorporate! Then cover and let cook for 5 minutes, lowering the heat to medium-low and stirring a couple of times so the cabbage cooks evenly. If you like softer cabbage, you may want to cook it longer (7 to 10 minutes). Taste the dish at the end and add more salt if desired. Then serve and enjoy!

Try this healthy version of the Chinese takeaway classic. In just 25 minutes you can feed the whole family a tasty healthy chicken dish that won't disappoint!

Healthy chicken chow mein

packet dried egg noodles

sesame oil

five-spice powder

chicken breast, thinly sliced

vegetable oil

ginger, peeled, finely grated

garlic cloves, crushed

oyster mushrooms,

snow peas, trimmed, halved

salt-reduced chicken stock

salt-reduced soy sauce

oyster sauce

kecap manis

bean sprouts,

coriander

red chilli,

Lime wedges, to serve

Chicken Noodle Stir Fry

rice noodles

chicken

salt

pepper

broccoli,

carrot,

red bell pepper, seeded and thinly sliced

white onion, thinly sliced

mushrooms

garlic,

chicken broth

ginger

soy sauce

seasoned rice vinegar

chili garlic sauce (optional)

corn starch

Cook the rice noodles according to the package instructions and drain.  Set aside.

Season the chicken with salt and pepper.  In a large skillet, heat the oil over medium high heat.  Add the chicken to the skillet and brown for 3 to 5 minutes or just until cooked through.  Remove the chicken from the skillet with a slotted spoon allowing the grease to remain in the skillet.  Set the chicken aside.

Add additional oil if necessary then add the broccoli, carrot, bell pepper, onion, and mushrooms.  Cook about 5 minutes, stirring occasionally, until the vegetables are tender to your liking. Add the garlic and cook for 1 minute.  Add the chicken back to the skillet.

In a small bowl, whisk together the chicken broth, ginger, soy sauce, rice vinegar, chili garlic sauce, and cornstarch. Pour the sauce in the skillet and bring to a boil, stirring frequently.  Reduce the heat to a simmer and allow the sauce to thicken.  Add the cooked rice noodles to the skillet and mix together.

Chilli beef and mushroom stir-fry

700 g Beef, strips (Main)

Tbsp Vegetable oil

250 g Button mushrooms

Garlic

Tbsp Sweet chilli sauce (Main)

Tbsp Dark soy sauce

bean sprouts

150 g Baby spinach

Heat a wok or large frying pan, add a little oil and stir-fry beef in two batches for 5 minutes or until browned. Remove to one side.

Add mushrooms to pan and stir-fry for a few minutes, tossing well until they are lightly browned.

Add garlic and return beef to the pan. Add sauces and toss to combine. Lastly, add spinach and mung bean sprouts and stir-fry just enough to wilt spinach and sprouts and heat through. Serve in bowls.

This quick stir-fry dish is perfect for the busy weeknights. Switch the shrimp with other proteins for variety.

Stir-fried Shrimp & Snap Peas with XO Sauce Recipe

300 g snap peas, trimmed

shrimp,

garlic, minced

tsp XO sauce (or more to taste)

tsp sesame oil (optional)

Heat vegetable oil in a wok or skillet over high heat. Add shrimp and cook until opaque, about 1-2 minutes. Transfer shrimp to a bowl.

Add garlic to the same wok or skillet. Stir fry the garlic for 10-15 seconds or until fragrant. Add snap peas and stir-fry until peas are bright green, about 1-2 minutes.

Add the shrimp back into the wok or skillet along with the XO sauce. Stir/toss the shrimp, peas and sauce together until everything is combined. Drizzle in the sesame oil if using and give everything a good toss to distribute the sesame oil. Remove from heat and serve immediately.

Cauliflower bake

Tbsp Olive oil

Onion, chopped finely

Garlic, crushed

Courgettes, grated

Cauliflower florets, and chopped stalks, blanched (Main)

tin Chickpeas, drained

Buckwheat flour, or other gluten-free flour

Baking powder

½ tsp Turmeric

Almond milk

tsp Wholegrain mustard

Salt and black pepper

Tbsp Pesto

basil

Preheat an oven to 180C. Grease and line a 20 x 20 baking dish.

Heat the oil in a frying pan. Add the onion and garlic, cooking for 5 minutes to soften. Add the courgettes, cooking for a further few minutes until softened. Stir through the cauliflower.

In a kitchen processor place the chickpeas, flour, baking powder, turmeric, milk, mustard, salt and pepper, blitzing until smooth. Stir through the pesto and basil. Combine with the vegetables and pour into the baking dish. Place into the oven for 40 minutes or until set in the middle. Cool in the tin before cutting into lunch-size pieces.

This slow-cooked Asian beef stock is worth the wait. Served with noodles and spicy herbs, it's a great winter warmer.

Beef brisket with vermicelli and lemongrass dressing

beef brisket (see notes)

2L (8 cups) Massel beef stock

lemongrass (inner core only)

kaffir lime leaves

(125 milliliters) rice vinegar

red chillies, thinly sliced

tbsp fish sauce

garlic cloves, finely chopped

(55 grams) caster sugar

vermicelli noodles,

mint leaves

spring onions,

cucumber, shredded

Stir-fry is the quickest way to get a nutritious meal on the table in minutes. This one is a colourful combination of chicken, celery, green beans and nuts.

Chicken, celery, green bean and almond stir-fry

grapeseed oil (see note)

chicken breast fillets,

Chinese black vinegar (see note)

gluten-free tamari

sambal oelek, to taste (see note)

tsp caster sugar

white onion,

celery stalks, trimmed, thinly sliced on the diagonal

green beans, topped,

(40 grams) raw almonds

tsp sesame oil

tbsp salt-reduced soy sauce

tbsp kecap manis

Slippery noodles, a sticky sauce and strips of chilli make this stir-fry sing.

Soy-sesame beef and egg noodle stir-fry

dried egg noodles

milliliters (1/4 cup) oyster sauce

tbsp light soy sauce

beef rump steak, fat trimmed, cut into 2cm-thick strips

5cm-piece fresh ginger, peeled,

red chilli, seeded, thinly sliced

bok choy, trimmed,

choy sum, trimmed,

(1 cup) bean sprouts

shallots, trimmed, thinly sliced diagonally

This Iceberg Lettuce dish is not your usual salad dish, it&#039;s a delicious blanched vegetable dish that reminds me of home at Bak Kut Teh shops and Dai Chow. This recipe is so easy to make and will make you fall in love with simple veggie dishes. Give this a try, and I hope you&#039;ll like it as much as my family does.

Easy Iceberg Lettuce Dish - 素蚝油玻璃生菜

Iceberg Lettuce

shallots (sliced thinly)

vegan 'oyster' sauce

Prepare the shallot oil: Fill a small tall pot with about 3 tablespoons of oil (see notes).

Once the oil is heated, turn the heat to low-medium then add in the shallots slices.

Using a pair of chopsticks, stir while cooking to avoid shallots from getting burned.

Once the shallots start to turn slightly golden, turn off the heat.

Use a sieve to remove the shallots and strain the oil to a bowl. If you prefer to have crispy shallots, spread the cooked shallots on a sheet of parchment paper and let them dry out.

How to make Shallot Oil

Prepare the lettuce: Remove the tough core part and tear the leaves into big pieces. Wash the leaves thoroughly with cold water.

Then, fill a pot or wok with water and bring it to a rolling boil. Add a drizzle of oil and season with salt.

Blanch the iceberg lettuce for about 45 seconds or remove it as soon as they turn to a darker green. Drain out the water completely

How to Prepare the Lettuce

Plate the greens on a serving plate.

Drizzle a tablespoon or two of shallots oil then season with soy sauce and vegan &#039;oyster&#039; sauce. Top with crispy shallots and serve warm.

How to Serve

If you need another cooking method for your greens, try blanching them and serve them with a simple sauce. Today, I'm sharing two easy blanched vegetables using Iceberg Lettuce and Yu Choy. 中文食谱往下滑, 谢谢收看.

Iceberg Lettuce full recipe: https://woonheng.com/easy-iceberg-lettuce/
Yu Choy full recipe (starts at 2:05): https://woonheng.com/simple-yu-choy-sum/

Blog: https://woonheng.com
Instagram: https://www.instagram.com/woon.heng/
Pinterest: https://www.pinterest.com/woonheng/
Facebook: https://facebook.com/WoonHengKitchen/
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Iceberg Lettuce Ingredients:
- 1 head of Iceberg Lettuce
- oil for blanching
- salt for seasoning
Shallot Oil
- 2-3 shallots sliced thinly
- oil for cooking
Simple Sauce
- 1 tablespoon soy sauce
- 1 tablespoon vegan 'oyster' sauce - https://youtu.be/1t5D385E7So

生菜材料
-1个生菜
- 油
- 盐
香葱油
-2-3个红葱头切成薄片
- 油
酱
-1汤匙酱油
-1汤匙素蚝油 - https://youtu.be/1t5D385E7So

油菜材料
- 1lb 油菜 (菜心)
- 2辣椒
- 油
- 盐
酱
- 3瓣大蒜或生姜片
- 1汤匙素食蚝油 - https://youtu.be/1t5D385E7So
- ¼杯水

#lettuce #veganfood #chinesefood

2 Easy Blanched Vegetables (Lettuce and YuChoy) | 简单又美味的烫油菜

One of the easiest ways to add more greens to your meal is to stir-fry them. In Chinese cooking, veggie stir-fry is a staple to a meal. This gai lan with tofu stir-fry is easy-to-make and a perfect way to add this delightful dish to any meal.

Gai lan (Chinese broccoli) with tofu stir-fry

lb baby Gai lan (Chinese broccoli) (cleaned and trimmed off the ends)

garlic

red jalapeno (sliced)

oz tofu (sliced)

Shaoxing wine

salt (separated)

sugar

cornstarch

water

neutral oil

Combine all the tofu marinade ingredients in a bowl and stir until the sugar has melted.

To prepare the tofu, coat the slices generously with 1 tablespoon of cornstarch. Then, pour the marinade over and coat the tofu slices evenly with it.

Next, heat a non-stick skillet and add 2 teaspoons of oil. Pan-fry the tofu slices until golden brown. Transfer to a plate and set it aside.

Now, heat a large wok and add 2 teaspoons of oil. Add the gai lan and quickly toss until the leaves are covered with oil. Season with ½ teaspoon of salt and sugar. Transfer to a bowl for later.

Meanwhile, mix together 1 teaspoon of cornstarch and ½ teaspoon of salt in ⅓ cup of water until well-combined.

Using the same wok, add another tablespoon of oil and sauté the ginger slices until aromatic.

Continue to cook the garlic slices and chile for a few seconds. Place the gai lan back in and add a swirl of Shaoxing wine, then toss to combine.

Next, fold in the tofu and add in the cornstarch slurry. Toss all the ingredients until all incorporated or until most of the sauce has been absorbed.

Turn off the heat and serve this dish warm with a side of rice.

One of the easiest ways to add more greens to your meal is to stir-fry them. In Chinese cooking, veggie stir-fry is a staple to a meal. This gai lan with tofu stir-fry is easy to make and a perfect way to add this delightful dish to any meal.

Full recipe instructions: https://woonheng.com/gai-lan-with-tofu-stir-fry/
Blog: https://woonheng.com​
Instagram: https://www.instagram.com/woon.heng/​
Facebook: https://facebook.com/WoonHengKitchen/​
Pinterest: https://www.pinterest.com/woonheng/

_____________________________________
Ingredients
1 lb baby Gai lan (Chinese broccoli) cleaned and trimmed off the ends
4 slices ginger
2 garlic cloves sliced
1 red jalapeno sliced
5 oz tofu sliced
1 tablespoon Shaoxing wine
1 teaspoon salt separated
½ teaspoon sugar
cornstarch
⅓ cup water
neutral oil
Tofu marinade
½ tablespoon soy sauce
½ tablespoon dark soy sauce
1 teaspoon sugar
1 tablespoon warm water

Gailan tofu stir fry - 清炒芥蓝豆腐

This Shiitake Asparagus Tofu Stir-fry will be your new go-to dish when you&#39;re in need of something super quick and easy yet flavorful and belly-filling at the same time! An Asian-inspired dish of &#39;meaty&#39; mushrooms, crunchy asparagus and perfectly golden tofu cubes made in less than 15 minutes, including prep time!

Shiitake Asparagus Tofu Stir-fry

olive oil

ginger (minced)

red pepper flakes

green onions (sliced)

shallot (thinly sliced)

asparagus (chopped)

shiitake mushrooms (sliced)

Rice (for serving (optional))

In the large pan over high heat, heat the olive and sesame oils. Add the garlic, ginger, and red pepper flakes and stir-fry for 1 minute.

Add the onions, shallots, asparagus, and mushrooms and stir-fry for 2 minutes.

Add the tofu and soy sauce and stir-fry for 3 minutes until tofu goldens.

Optionally, serve over rice.

FacebookTweetPinYummly Who wants to have noodles tonight?  Us! 🙋‍♀️🙋‍♂️. Try this tasty elevated ramen dish 🍜 &#8211; Ramen with charred scallions, green&hellip;

Ramen with Charred Scallions Green Beens and Chili Oil

Oil2 tablespoons oil

TipIf you want to add a tingly heat

This healthy noodle dish is deliciously low-fat with a great mix of Asian flavours- the perfect midweek supper

Stir-fried pork with ginger & honey

nests medium egg noodles

tsp cornflour

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Top 27 stirfry recipes from across the web

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

Top Tags

Ground Beef & Cabbage Stir Fry (Who...

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Chicken Noodle Stir Fry

Chilli beef and mushroom stir-fry

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Chicken, celery, green bean and alm...

Healthy chicken chow mein

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Easy Iceberg Lettuce Dish - 素蚝油玻璃生菜

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Shiitake Asparagus Tofu Stir-fry

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