The Everything Stir-Fry Cookbook Part 21

1. Cut the pork into thin strips about 1 inches long, inch wide, and[image] inch thick. Place the pork strips in a bowl and add the soy sauce, rice wine or sherry, and cornstarch. Marinate the pork for 15 minutes. Cook the udon noodles according to the package directions and drain. inch thick. Place the pork strips in a bowl and add the soy sauce, rice wine or sherry, and cornstarch. Marinate the pork for 15 minutes. Cook the udon noodles according to the package directions and drain.

2. Heat a wok or skillet over medium-high heat until it is nearly smoking. Add the oil. When the oil is hot, add the ginger and green onion. Stir-fry for 10 seconds, then add the pork. Stir-fry the pork until it is no longer pink and is nearly cooked.

3. Add the chicken broth and bring to a boil. Add the noodles. Stir-fry for 2 more minutes to blend all the ingredients. Taste and add the salt if desired. Stir in the sesame oil and serve hot.

Weeknight Lo Mein Chicken, beef, and pork would all be good meat choices for this dish. If you want to increase the vegetables, try adding cup of shredded carrot.

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1. In a large pot, bring 2 quarts of water to a boil with 1 teaspoon salt. Add the noodles and cook for 4 to 5 minutes, until they are firm but still tender. Drain the cooked pasta. Combine the chicken broth, oyster sauce, and soy sauce in a bowl. Set aside.

2. Heat a wok or skillet over medium-high heat until it is nearly smoking. Add the vegetable or peanut oil. When the oil is hot, add the ginger slices. Let brown for 2 to 3 minutes, then remove from the pan. (This is to flavor the oil.) Add the mung bean sprouts and teaspoon salt. Stir-fry for 30 seconds.

3. Add the cooked meat and noodles. Add the sauce. Stir in the green onions. Stir-fry for another minute to heat everything through. Stir in the sesame oil. Serve hot.

Mung Bean Safety The common name for salmonella poisoning, "hamburger disease," leads many people to mistakenly a.s.sume that uncooked meat is the only major source of food poisoning. However, vegetables and fruit, which are often eaten raw, can also carry the bacteria responsible for food-borne illness. For safety's sake, always rinse mung bean sprouts thoroughly before cooking. The common name for salmonella poisoning, "hamburger disease," leads many people to mistakenly a.s.sume that uncooked meat is the only major source of food poisoning. However, vegetables and fruit, which are often eaten raw, can also carry the bacteria responsible for food-borne illness. For safety's sake, always rinse mung bean sprouts thoroughly before cooking.

Serves 2 to 4 1 teaspoons salt, divided pound noodles cup chicken broth 1 tablespoon oyster sauce 1 tablespoon soy sauce 2 tablespoons vegetable or peanut oil 2 slices fresh ginger 1 cup mung bean sprouts cup cooked meat 2 green onions, quartered 1 teaspoon Asian sesame oil

Serves 2 to 4 1 teaspoons salt, divided pound fusilli pasta cup water 1 tablespoon dark soy sauce 1 tablespoon rice vinegar 1 teaspoon Asian sesame oil 2 tablespoons vegetable or peanut oil 1 teaspoon minced garlic 2 green onions, quartered Black pepper to taste Sesame-Flavored Fusilli To add extra color and flavor to this dish, try using vegetable-flavored fusilli, which are green, red, and yellow.

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1. In a large pot, bring 3 quarts of water to a boil with 1 teaspoons salt. Add the noodles and cook until they are firm but tender. Drain the noodles.

2. In a small bowl, combine the water, dark soy sauce, rice vinegar, and sesame oil. Set aside.

3. Heat a wok or skillet over medium-high heat until it is nearly smoking. Add the oil. When the oil is hot, add the garlic and green onions. Stir-fry for 10 seconds, then add the noodles. Stir-fry briefly, then add the sauce. Stir in teaspoon salt and the black pepper. Stir-fry for 1 to 2 more minutes to heat everything through. Serve hot or cold.

Replacing Fish Sauce in Vegetarian Recipes While Thai cuisine is largely vegetarian, the use of fish sauce can make some dishes non-vegetarian. The role of fish sauce is to lend a salty flavor to Thai dishes. (You'll frequently find it taking the place of salt as a table condiment in Thai restaurants.) Possible alternatives to fish sauce include Chinese or j.a.panese light soy sauce or a mixture of salt and water. While Thai cuisine is largely vegetarian, the use of fish sauce can make some dishes non-vegetarian. The role of fish sauce is to lend a salty flavor to Thai dishes. (You'll frequently find it taking the place of salt as a table condiment in Thai restaurants.) Possible alternatives to fish sauce include Chinese or j.a.panese light soy sauce or a mixture of salt and water.

Vegetarian Pad Thai If your vegetarian diet includes eggs, feel free to replace the egg subst.i.tute with 2 eggs. Add the eggs in the middle of the pan and lightly scramble before mixing with the other ingredients.

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1. Soak the rice noodles in warm water for 15 minutes or until they have softened.

2. While the rice noodles are softening, prepare the other ingredients. Cut the tofu in half lengthwise and drain. Cut the drained tofu into bite-sized cubes.

3. Combine the tamarind liquid, lime juice, tamari, ketchup, and sugar in a bowl. Set aside.

4. Heat a wok or skillet on medium-high heat until it is nearly smoking. Add the oil. When the oil is hot, add the chopped shallots and stir-fry until they begin to soften. Add the green bell pepper. Stir-fry for 2 minutes or until it is tender but still crisp. Add 1 tablespoon soy sauce if the bell pepper begins to dry out while stir-frying.

5. Add the egg subst.i.tute in the middle of the pan. Stir until it begins to set, then mix with the other ingredients. Add the tofu. Stir gently, then add the sauce and bring to a boil.

6. Add the noodles, stirring continually. Cook for a minute, then stir in the mung bean sprouts and the ground chilies. Stir-fry for another minute to mix everything through. Taste and adjust seasonings, adding salt or pepper if desired. Garnish with the crushed peanuts before serving.

Serves 3 to 4 8 ounces flat rice stick noodles pound firm tofu [image]cup tamarind liquid 4 teaspoons lime juice 4 tablespoons tamari 4 teaspoons ketchup 4 teaspoons granulated sugar 2 tablespoons vegetable or peanut oil 2 shallots, chopped 1 large green bell pepper, chopped 1 tablespoon soy sauce, if needed cup egg subst.i.tute, or as needed 1 cup mung bean sprouts, rinsed 1 tablespoon ground red chilies, or to taste cup roasted peanuts, crushed

Serves 4 1 pound fresh chow fun rice noodles 3 tablespoons vegetable or peanut oil, divided 1 clove garlic, crushed 1 medium onion, cut into rings pound barbecued roast pork, thinly sliced green bell pepper, seeded and cut into chunks red bell pepper, seeded and cut into chunks 2 cups mung bean sprouts teaspoon salt 1 tablespoon soy sauce 1 tablespoon oyster sauce 2 green onions, quartered Roast Pork Chow Fun This recipe features two popular ingredients in Cantonese cooking. Barbecued roast pork is the red pork seen hanging in Chinese meat markets, while chow fun are slippery rice noodles. Both can be found in Asian markets.

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1. Separate the rice noodles to keep them from sticking together.

2. Heat a wok or skillet over medium-high heat until it is nearly smoking and add 2 tablespoons oil. When the oil is hot, add the chow fun noodles. Stir-fry the noodles until they are soft and translucent (about 4 minutes), adding a bit of water, soy sauce, or chicken broth if they begin to dry out. Remove the noodles from the pan.

3. Heat 1 tablespoon oil in the same wok or skillet. When the oil is hot, add the garlic. Stir-fry for 10 seconds, then add the onion. Stir-fry the onion until it begins to soften, then add the roast pork. Stir-fry for 1 minute, then add the bell peppers. Stir-fry for 1 minute, and add the mung bean sprouts. Sprinkle with the salt. Stir-fry briefly (for about 30 seconds), then add the noodles back into the pan. Stir in the soy sauce, oyster sauce, and green onions. Stir-fry briefly to heat everything through and serve hot.

Fried Macaroni and Cheese This protein-packed variation on traditional "mac and cheese" is a good choice for busy weeknights. Feel free to garnish with additional shredded cheese and fresh parsley before serving.

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1. Cook the macaroni according to the package directions. Drain the macaroni and stir in the b.u.t.ter or margarine.

2. Drain the tofu. Mash the tofu in a bowl, mixing in the fresh parsley.

3. Lightly beat the eggs, stirring in the salt and black pepper. Combine the cooked macaroni with the mashed tofu and the beaten eggs.

4. Heat a heavy skillet over medium-high heat until it is nearly smoking. Add the oil, tilting the skillet so that the oil covers the bottom of the pan.

5. Add the macaroni, tofu, and egg mixture to the pan. Stir-fry, quickly moving around the pan, for about 2 minutes, until the egg is cooked and the macaroni is just beginning to brown. Stir in the cheese and soy sauce. Stir-fry for another minute to melt the cheese. Serve hot.

Pasta Varieties There are over 350 different types of pasta, from long pastas such as spaghetti and linguine to tube-shaped macaroni, rigatoni, and manicotti. Some of the more unusual pasta shapes include corkscrew-shaped fusilli, and lumache pasta, which resembles a snail. There are over 350 different types of pasta, from long pastas such as spaghetti and linguine to tube-shaped macaroni, rigatoni, and manicotti. Some of the more unusual pasta shapes include corkscrew-shaped fusilli, and lumache pasta, which resembles a snail.

Serves 2 to 3 1 cup elbow or sh.e.l.l macaroni 1 tablespoon b.u.t.ter or margarine 3 ounces tofu 1 teaspoon minced fresh parsley 3 large eggs teaspoon salt [image]teaspoon black pepper cup shredded Parmesan cheese 2 tablespoons olive oil 1 tablespoon Kikkoman soy sauce

Serves 2 to 4 1 teaspoon salt pound lo mein noodles, Italian spaghetti, or fettuccini cup chicken broth 2 tablespoons oyster sauce 1 tablespoon dark soy sauce 1 teaspoon granulated sugar 2 tablespoons vegetable or peanut oil 2 cloves garlic, chopped 2 thin slices ginger, chopped 1 cup chopped carrots 1 cup chopped red bell pepper pound barbecued pork, sliced 1 tablespoon light soy sauce 2 green onions, quartered 1 teaspoon Asian sesame oil Easy Pork Lo Mein Using barbecued pork from an Asian market adds extra flavor to this simple stir-fry. Thin lo mein noodles are also available at Asian markets, but Italian spaghetti or fettuccini can be used instead.

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1. In a large pot, bring 2 quarts of water to a boil with the salt. Add the noodles and cook until they are firm but tender. Drain the noodles.

2. Combine the chicken broth, oyster sauce, dark soy sauce, and sugar in a small bowl. Set aside.

3. Heat a wok or skillet over medium-high heat until it is nearly smoking and add the oil. When the oil is hot, add the chopped garlic and ginger. Stir-fry for 10 seconds, then add the chopped carrots. Stir-fry for 1 minute, then add the chopped bell pepper. Stir-fry for 1 minute or until the vegetables are tender but still crisp.

4. Add the barbecued pork. Stir-fry for a minute, splas.h.i.+ng with the soy sauce. Add the noodles. Stir-fry briefly to mix the noodles with the vegetables, then add the sauce. Stir in the green onions. Stir-fry for another minute to heat through. Remove from the heat and stir in the sesame oil. Serve hot.

Noodle Cooking Times The amount of time needed to cook the noodles in the boiling water will vary depending on whether you are using fresh or dried noodles. Fresh noodles usually require about 3 minutes to reach al dente stage, while dried noodles need to cook for about 2 minutes longer. The amount of time needed to cook the noodles in the boiling water will vary depending on whether you are using fresh or dried noodles. Fresh noodles usually require about 3 minutes to reach al dente stage, while dried noodles need to cook for about 2 minutes longer.

Sesame Pork with Noodles Thin Chinese noodles (sometimes called lo mein noodles), spaghetti, and linguini would all work well in this recipe. Remember to allow more time for the noodles to cook if you are using dried noodles.

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1. In a large pot, bring 2 quarts of water to a boil with 1 teaspoon salt. Add the noodles and cook until they are firm but tender. Drain the noodles.

2. Cut the pork into thin strips about 1 inches long. Place the pork in a bowl and add the dark soy sauce, rice wine or dry sherry, and cornstarch. Marinate the pork for 15 minutes.

3. Heat a wok or skillet over medium-high heat until it is nearly smoking. Add 1 tablespoon oil. When the oil is hot, add the garlic. Stir-fry for 10 seconds, and add the pork. Stir-fry the pork until it is no longer pink and is nearly cooked through.

4. Push the pork to the sides of the pan and heat 1 tablespoon oil in the middle. Add the ginger and stir-fry for 10 seconds. Add the carrot and the celery. Stir-fry for a minute, sprinkling teaspoon salt over the vegetables. Stir to combine the vegetables with the pork.

5. Stir in the cooked noodles. Add the Sesame Sauce and bring to a boil. Stir-fry for 1 to 2 more minutes to mix all the ingredients together. Serve hot.

Serves 2 to 4 1 teaspoons salt, divided pound thin noodles, fresh or dried pound lean pork 2 teaspoons dark soy sauce 2 teaspoons Chinese rice wine or dry sherry 1 teaspoon cornstarch 2 tablespoons vegetable or peanut oil, divided teaspoon minced garlic teaspoon minced ginger 1 cup shredded carrot 1 cup shredded celery 1 portions Sesame Sauce (page 19)

Serves 4 2 teaspoons salt 1 pound linguine 2 tablespoons olive oil 1 teaspoon minced garlic 2 tomatoes, cut into thin slices and halved teaspoon black pepper Italian Pesto Sauce (page 23) 1 teaspoon granulated sugar Italian Linguine with Pesto Sauce Briefly stir-frying the pesto sauce brings out the flavor of basil and garlic. Feel free to use oblong Italian sun-dried tomatoes in this recipe.

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1. In a large pot, bring 4 quarts of water to a boil with the salt. Add the noodles and cook until they are firm but tender. Drain the linguini.

2. Heat a wok or skillet over medium-high heat until it is nearly smoking and add the oil. When the oil is hot, add the garlic. Stir-fry for 10 seconds, then add the tomatoes and the black pepper. Stir in the Italian Pesto Sauce. Add the noodles. Stir in the sugar. Stir-fry for 1 to 2 more minutes to blend the ingredients and heat everything through. Serve hot.

Choosing Olive Oil for Stir-Frying While unprocessed extra-virgin olive oil is the healthiest type of olive oil, its low smoke point makes it a poor candidate for stir-frying. Pure olive oil (also simply called olive oil) is the best choice for stir-frying. While unprocessed extra-virgin olive oil is the healthiest type of olive oil, its low smoke point makes it a poor candidate for stir-frying. Pure olive oil (also simply called olive oil) is the best choice for stir-frying.

Vegetable Chow Mein Cashews take the place of meat or tofu in this healthy vegetarian recipe. Instead of noodles, you could also subst.i.tute cup of cooked brown rice.

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1. In a large pot, bring 2 quarts of water to a boil with the salt. Add the noodles and cook until they are firm but tender. Drain the noodles.

2. Roast the cashews in a heavy frying pan over medium heat, shaking the pan continuously so that the nuts do not burn. Roast until the cashews are browned (about 5 minutes). Remove the cashews from the pan to cool.

3. Heat a wok or skillet over medium-high heat until it is nearly smoking. Add the oil. When the oil is hot, add the ginger. Stir-fry for 10 seconds, then add the onion. Stir-fry for 2 minutes or until the onion begins to soften. Add the carrot. Stir-fry for 1 minute, then add the mushrooms. Stir-fry for another minute, then add the snow peas. Splash the vegetables with 1 tablespoon soy sauce during stir-frying.

4. Add the noodles. Stir in the Simple Stir-Fry Sauce and bring to a boil.

5. Stir in the roasted cashews and the sugar. Stir-fry for another minute to heat everything through, and serve hot.

Serves 2 to 3 1 teaspoon salt pound fresh wheat noodles 1 cup unsalted cashews 2 tablespoons vegetable or peanut oil 1 teaspoon chopped fresh ginger cup chopped onion 1 carrot, julienned 1 cup sliced mushrooms 1 cup snow peas 1 tablespoon soy sauce [image]cup Simple Stir-Fry Sauce (page 16) teaspoon granulated sugar

Serves 2 to 3 45 ounces rice vermicelli noodles 2 tablespoons vegetable or peanut oil 2 cloves garlic, chopped 2 teaspoons chopped red chilies, or to taste 2 green onions, chopped into 1-inch pieces pound flank steak, shredded cup Hot and Sour Sauce (page 27) teaspoon granulated sugar Spicy Shredded Beef with Rice Noodles Strips of beef are cooked in a spicy sauce with stir-fried noodles in this tasty stir-fry that is great for busy weeknights.

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1. Soak the rice noodles in a bowl filled with hot water until they are softened (15 to 20 minutes). Drain the noodles thoroughly, lay them out horizontally on a cutting board, and cut crosswise into thirds.

2. Heat a wok or skillet over medium-high heat until it is almost smoking. Add the oil. When the oil is hot, add the garlic, red chilies, and green onions. Stir-fry for 10 seconds, then add the shredded beef. Stir-fry for about 2 minutes, until it is no longer pink and is nearly cooked through.

3. Add the noodles. Stir-fry for a few seconds, and add the Hot and Sour Sauce. Stir-fry for 2 minutes or until everything is heated through. Stir in the sugar. Serve hot.

Handling Rice Vermicelli These thin rice noodles can pose a challenge the first time you add them to a stir-fry. Once softened, rice vermicelli noodles are like sponges, drawing up the liquid around them. You can end up with globs of liquid-soaked noodles. Cut rice vermicelli crosswise into sections to make handling easier, and go sparingly on the sauce the first few times you use them in cooking. These thin rice noodles can pose a challenge the first time you add them to a stir-fry. Once softened, rice vermicelli noodles are like sponges, drawing up the liquid around them. You can end up with globs of liquid-soaked noodles. Cut rice vermicelli crosswise into sections to make handling easier, and go sparingly on the sauce the first few times you use them in cooking.

Tomato Beef Chow Mein If you're pressed for time and in too much of a hurry to prepare the noodles for this recipe, use packaged dried chow mein noodles, which are available in most supermarkets.

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1. Cut the beef across the grain into thin strips that are approximately 2 inches long. Place the strips of beef in a bowl and add the oyster sauce, 2 teaspoons rice vinegar, and teaspoon cornstarch. Marinate the beef for 15 minutes.

2. Combine the chicken broth, ketchup, 1 tablespoon rice vinegar, dark soy sauce, and sugar in a bowl. In a separate small bowl, dissolve 1 tablespoon cornstarch in the water. Set aside.

3. Heat a wok or skillet on medium-high heat until it is nearly smoking. Add the oil. When the oil is hot, add the ginger. As soon as the ginger sizzles, add the beef, laying it flat in the pan. Let sear (brown) briefly, then stir-fry the meat, stirring and tossing until it is nearly cooked through.

4. Push the beef to the sides of the pan. Add the tomato and celery in the middle. Stir-fry for 1 minute, or until the celery turns a darker green. Add the sauce in the middle and bring to a boil. Add the cornstarch and water mixture into the sauce, stirring continually. When the sauce thickens, stir-fry for 1 to 2 more minutes to mix it with the beef and vegetables. Pour the beef and vegetable stir-fry over the noodles.

Serves 2 to 4 pound flank steak 2 teaspoons oyster sauce 1 tablespoon plus 2 teaspoons rice vinegar, divided 1 tablespoon plus teaspoon cornstarch, divided cup chicken broth 2 tablespoons ketchup 1 tablespoon dark soy sauce 1 tablespoon sugar 4 tablespoons water 2 tablespoons vegetable oil 2 slices ginger 2 tomatoes, thinly sliced, each slice cut in half 2 ribs celery, cut on the diagonal into -inch slices Homemade Chow Mein Noodles (page 220)

Serves 2 to 4 1 bundle (about 3 ounces) cellophane noodles cup chicken broth 2 tablespoons hoisin sauce teaspoon chile paste 2 tablespoons vegetable or peanut oil 1 teaspoon minced garlic teaspoon minced ginger 2 green onions, cut into 1-inch pieces 6 ounces fresh portobello mushrooms, cubed 1 red bell pepper, seeded and cubed [image]teaspoon freshly ground white pepper, or to taste Hoisin-Flavored Cellophane Noodles If you are using low-sodium chicken broth, feel free to add salt or a salt subst.i.tute for extra flavor.

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1. Soak the rice noodles in a bowl filled with hot water until they are softened (15 to 20 minutes). Drain the noodles thoroughly, lay them out horizontally on a cutting board, and cut crosswise into thirds.

2. In a small bowl, combine the chicken broth, hoisin sauce, and chile paste. Set aside.

3. Heat a wok or skillet over medium-high heat until it is nearly smoking. Add the oil. When the oil is hot, add the garlic, ginger, and green onions. Stir-fry for 10 seconds, then add the mushrooms. Stir-fry for a minute, then add the red bell pepper. Stir-fry for another minute or until the mushrooms have darkened and the red bell pepper is tender but still crisp.

4. Add the noodles into the wok or skillet. Stir-fry briefly, then add the sauce. Bring to a boil, and stir-fry for another 1 to 2 minutes, until everything is heated through. Stir in the freshly ground white pepper. Serve hot.

Cellophane Noodles Made from mung bean flour, cellophane noodles are also called bean thread noodles and slippery noodles, due to their transparent appearance and slippery texture. Like rice vermicelli, mung bean noodles are very absorbent. Always soften the noodles in hot water for 15 to 20 minutes before cooking; otherwise, the noodles will quickly absorb most of the liquid in the dish. Made from mung bean flour, cellophane noodles are also called bean thread noodles and slippery noodles, due to their transparent appearance and slippery texture. Like rice vermicelli, mung bean noodles are very absorbent. Always soften the noodles in hot water for 15 to 20 minutes before cooking; otherwise, the noodles will quickly absorb most of the liquid in the dish.