Chicken and Mixed Vegetables Stir fry is a simple and easy weeknight dinner, which makes it an excellent weekend meal as well. My family typically seeks for stir-fry ones a week, so since we have so many amazing versatile stir-fry recipes I change vegetables or read more
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Shrimp Stir Fry Bites are insanely delicious. I was popping them in my mouth like candies. If you love these flavors, I know you will love these savory shrimp gems.
They are perfect to pack it the next day for your lunch over rice or noodles. Also, I like just adding them to my lettuce wraps. It is absolutely amazing. I know you will love my tasty Shrimp Stir Fry Bites.
In this post, I want to point something out and talk about recipes, and other things in a similar matter.
It has been lingering through my mind for a while and I just have to get it off my chest.
I am the type of person that hate following recipes. I like adding a pinch or two of this and that and taste, even if the recipe is from Giada or Jamie Oliver.
The hardest part of having a food blog measures actually things for the recipe. Sometimes, I would make something and I am in love with the taste, smell, aroma, appeal, but I forgot to write it down.
Of course, nobody is complaining when I make it again. Anyways, I test drive recipe a few times before posting it on my blog if it is something completely new.
I know that many people like to follow recipes to the T, but in reality, you gotta make it your own to like it. Taste, feel, smell, hear. Include all your senses when you cook. We food bloggers cannot physically be there to teach you how to cook or make our recipes.
We can give you an idea what to make, how to make it, give a guide, maybe advice and encourage you to cook at home rather than taking the easy way out, meaning you, driving to the nearest fast food chain, at least that is my view.
Cooking is not that hard if you follow your instincts. Even if you only know how to fry an egg you are still using your common sense how much oil, salt or pepper you going to use.
That my friends go for every recipe, maybe paying wee bit more attention to those baked goodies.
Another point that I would like to make: Food looks like a million bucks on the picture but when you make looks nothing like it.
To break the truth to you, even if it is something that you already know, styling is important in food photography, and all images from most of the food blogs to magazines are edited to look like that, to draw attention so you can make it.
I cannot simply slap serving spoon of mashed potatoes on the plate, even if it’s with the tastiest and sexist steak to the eye and expect for you to say: “mmm, I am cooking that tomorrow!”
That being said, in reality, that picture, if not properly styled and edited will not look like anything you want to make today or tomorrow, trust me! Our job is to make that shot so you find yourself literally drooling on the other side.
I am not putting down anybody with my words who is not editing pictures, but if you want people to make your recipe, if you want to take blogging more serious, at least you have to learn the basics.
That’s all I am saying! You don’t need a fancy schmancy camera or expensive software to do that because now days even with iPhone and free editing programs/apps people make mouthwatering food pics. In my defense, I try to keep it as natural as possible.
I shoot my pics 80% of the time using natural light but of course, it’s styled and purposely made that way, so it looks like you want to lick the screen, however, food that I make is tasty I can say that much, and I will stand behind any of my recipes.
Years of experimentation on my family and friends are the best proof of that fact! As much as I love cooking, food photography is my safe haven. I can spend hours playing with images, on the other hand, I spent a number of hours in the kitchen (every day) testing and experimenting with different flavors and combinations too.
I am not a chef with the kick-ass diploma busting my booty Judy in the restaurant kitchen. I’d never say or claim that title.
Truth be told, I could never work as a chef, not because I don’t like cooking, but because I like to work at my own pace without stress. To say the least, I am irritated when somebody calls me a “chef”.
Do not get me wrong, I am flattered with happy face spread across my face, but that’s not me and I don’t deserve the title.
First and foremost, I am a mama of three growing kids. Also, a home-cook for the last 17 years, without skipping a day, of my life with many fails in my pocket.
Let us put it this way, you cannot succeed unless you fail, then pick yourself up and try again. Cooking is an art, and therapy in so many ways, and it is meant to be enjoyed not only eating part but cooking part as well. Personally, I love seeing people eating food that I make. That makes me extremely happy!
Why am I writing this?
Well, let me tell you, every once in a while somebody writes or comments about the food does not look as pretty as on the picture or being too spicy.
Perhaps, that I must’ve made a mistake in the recipe, which could happen and had happened on more than a few occasions, but not often and if you’re uncertain please, do ask before making it just to make sure (I really love hearing good and bad).
Mostly, I wanted to point out when you cook or whatever you are making you’ve got to taste your food while cooking, rather than look at the recipe and go by it without tasting. Better use less salt, spicy sauce, pepper, etc. than more.
But you see, that’s not always the case. People like to cook following the recipe and not even tasting that dish in the process of making and that is wrong (again excluding pastries).
Of course, there are people that make something and hate it. I can’t make you like something even if it looks amazing in the picture, and to take myself as an example, I hate oysters.
There is no chef in the world that could prepare an oyster and expect me to like it because I will gag that shit right out. I have a high tolerance for spicy, as well as my daughter. We eat saucy boneless buffalo chicken sandwiches and yes, we add Sriracha and pickled jalapenos on it too. My husband, on the other hand, could handle a very, very mild level of spiciness.
I adjust dishes for my family because if I like it, that doesn’t mean that everybody will, and probably two out of five will not be pleased. Not because it doesn’t taste good, but it simply doesn’t sit well with their taste buds.
So, when you read in my recipes “TO TASTE”, please taste the food before adding 2,3.4 tablespoons of hot sauce. Add a little bit at the time and see how much is too much for you!
- Mini Filo tart Shells/15pk or more
- 1 lb Shrimp
- 2 tbsp. Oil
- 1 medium carrot cut into matchsticks (handful)
- 4 garlic cloves minced
- 1/2 inch ginger minced
- 3 Scallions sliced lengthwise -save few inches of green part for garnish
- 5 mushrooms sliced
- few Assorted sweet peppers
- 1/2 chili pepper
- 1/2 Tbs. Oyster Sauce
- 1/2 tsp. Fish sauce
- 1 Tbs. Soy sauce light/less sodium
- Juice of 1/2 lemon
- 5 Tbsp. Water
- 1/2 tbsp. Sugar
- 1/2 tsp. Sesame Oil
- sesame seeds
- Boil water with 1 tbsp salt, then drops shrimp to boil for 3-4 minutes. Drain and set aside to cool. When they cool down, peel and devein shrimp. If frozen, just peel after boiling. Cut shrimp into small pieces (you can save tales for the garnish).
- Preheat oil and drop in carrots, cook for a minute then add garlic and ginger. Cook for a minute or so then add scallions. Stir very well, add other vegetables; peppers, and mushrooms. Stir for 5 minutes, then transfer it to the clean plate and set aside.
- Mix sauce for the stir fry set aside.
- While wok or pan is still hot, turn down the heat to medium and add chopped shrimps. Stir-fry for a minute, then add vegetables back to the wok.
- Drizzle sauce over the stir-fry, One tablespoon at the time, stir and TASTE (I used exact 2 1/2 tbsp of the sauce for this one).
- Stir very well, and let the flavors marry before turning it off and transferring to a bowl.
- Add a teaspoon or so of shrimp stir fry into filo tart shells. This could be served over noodles or rice.
- Garnish with toasted sesame seeds, chopped scallions and serve hot and immediately.
You can use chicken for this, leftover or you can cook it and mix later with stir-fry. You can find Fillo tart shells in Frozen section in the grocery store --usually where frozen desserts are. If you would eat serving size this would probably serve more than 4 people, but in reality, 2 people could finish this in heartbeat. Oyster sauce, as well as Soy sauce and fish sauce, have a high level of sodium, so be aware not to pour the whole mixture at one time. Add a tablespoon at the time, taste and add more if needed to please your taste.
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Let us talk about my love aka Noodles. Did you try Sweet potato noodles aka glass noodles?How can I describe the flavor of this dish other than INCREDIBLE; slightly chewy noodles, crispy veggies, and tender meat! You cannot get better than that. As Hi-Soo Shin read more
Who loves Chinese Food? I can see many hands up waving at me. Let me ask you, how many times monthly do you go to get takeouts?
I hear ya! Well, to be honest, I am guilty as charged. I would go just to get my favorite dishes, especially when I was pregs and too lazy to cook. I love Chinese food, as much as Korean and Japanese.
We have Asian influenced meals at least twice a week. I am fortunate enough that my family love the flavors too.
Broccoli and Pork Tenderloin Stir Fry is so simple and easy that the only time consuming is actually preparing before cooking and that is even faster than getting food to be ready in Chinese restaurant.
One of the ultimate favorites that I must have most of the time when I go is hot and sour soup. No matter how many times I made that soup at home, it was never the same as in the restoraunt.
Of course, beef and pepper combo as well broccoli and beef with refried rice. Did I get your mouth to drool? I know! I am totally evil.
However, I was craving it badly the other day and did not have any beef; getting out of my PJ was not an option. It is my stay at home mom uniform, after all. So, I used pork tenderloin instead of beef. Smart, huh?!
Also the point, in my opinion, is in the meat marinade. If you get it right, you can use any meat that you like, adjust the spiciness, thickness, sodium est.
That is the beauty of homemade. Trust me these pictures don’t do this dish justice. Now back to my video; It was as expected Fail attempt, again!
Not so easy standing in front of the camera. I wrote little cheat notes, and COULD NOT read what it says. LOL! SMH!
It was hilarious to my kids, of course! At least someone found it amusing. I will just stick to writing down recipes for a while. Thank you very much!
- 1 Tbsp Oil (Canola, Vegetable, etc)
- 1 pound Pork Tenderloin (or any other meat would work fine too) cut into bite-size pieces or strips
- ½ Large Carrot julienne, cut into matchstick size
- 2 cloves of Garlic minced
- 1 Inch Fresh Ginger minced
- ¼ Onion chopped or sliced
- 2 Cups Fresh Broccoli, sliced into equal size side, then blanched
- 1 Red Pepper sliced into strips *optional
- 1 Tbsp Oyster Sauce
- ½ Tbsp Soy sauce Lite, if needed to taste
- Toasted Sesame Seeds
- Meat Marinade:
- ½ Cup Soy Sauce Tamari to sub for GF option
- 1 Tbsp Chinese Rice Wine, or dry Sherry also Gin could be alternative-more info in the notes)
- 1 Tbsp Sugar
- ½ tsp. Chili Sesame Oil, Sesame Oil for non-spicy option
- ½ Tbsp Corn Starch or Flour
- Cut the meat into bite-size pieces and mix the marinade mixture. Pour over the meat, mix with your hand so all the pieces can get coded and let it marinade for 15 minutes. Once the meat has been marinated enough preheat your wok or pan with oil.
- Wash and blanched broccoli; blanching is a cooking process, when you boil water drop your vegetable in and let it stay for 50-60 seconds, take it off the heat and run the cold water over it-this is called shocking. It will have beautiful color, just a bit tender but still very crispy.
- In a wok or pan with oil drop marinated meat and let it get nicely browned on both sides for a minute or two on medium heat.
- Add minced garlic and ginger, stir-fry with meat-don't let it burn; You must stir.
- Add sliced onions, red peppers (optional) and julienne carrots; Stir for a minute. All the addition of vegetables is optional. You can add more or you can add only broccoli.
- Add blanched broccoli and pour over oyster sauce (and soy sauce if needed), stir for a minute just to get the broccoli heated through again.
- Serve it over or with Steamed rice or it could go well with egg noodles too.
· I use red bell pepper because I love a pop of red color, but it does give you a bit of sweetness too. I stock on peppers when they are on sale; wash, cut and freeze. Saving you time and money. My boys do not like cooked peppers or onions so most of the time as you can see on the pictures, I omit peppers and add onion powder.
· If you cannot have Oyster sauce due to the Shellfish Allergies use Vegetarian Oyster Sauce which is made from Mushrooms.
· Rice Wine Substitute:
· Do: Dry Sherry is the most commonly recommended substitute for rice wine because not everybody can get rice wine. Dry Sherry is available in Liquor stores. It comes closest in flavor to Shaoxing rice wine, an amber-colored wine made with glutinous rice, wheat yeast, and spring water. Japanese Sake-although different in flavor than Chinese wine, could be used as a substitute. For non-alcoholic marinade use, apple juice or white grape juice; acid from either will act as a tenderizer.
· Don't: Use rice vinegar in the marinade. It is vinegar and not wine, therefore, you will end up with slightly different flavor/taste.
FOR LOW CARB OPTION:
Use Cauliflower Rice or Shirataki Noodles
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This is a sponsored post written by me on behalf of PB2 Foods. All opinions are entirely my own. Tofu and Veggie Stir-Fry with Peanut Butter Sauce is such a fantastic dish; it’s going to make you crave it over and over again. This meal read more
I am feeling great about this series and to have you virtually over for Tuesday Dinners with moi. I was looking into dinner ideas, and what I could share next that I’ve not shared yet on my blog… and then a Thai recipe came to my mind! With your positive response a read more
Are you ready for Super Bowl Sunday? My boys are so ready and already started to plan everything. To be honest they can be quite amusing!
I am rather the food-bowl refill lady. I do love a good game, but I always make our little party special by making some of my family’s favorite foods.
As you can see, I rounded up some fun, delicious and savory recipes that are pretty appropriate for a football party.