Category Archives: Stir-Frying
Skewered Scallops
Scallops are fast food!
These sweet, succulent, toothsome tidbits smelling of the ocean are too delicious to eat only on special occasions.
Scallops are fast food. If you cook them too long they will become rubbery and inedible.
Bay scallops must be very fast. Smaller bay scallops are usually quickly cooked in a fast stir-fry, or in a sauce for pasta, or in a soup.
This recipe is unusual in that the little scallops are skewered, sauced, and broiled.
The scallops are fine served at room temperature so would make a nice appetizer or snack with drinks.
Skewered Scallops
Scallops are fast food!
These sweet, succulent, toothsome tidbits smelling of the ocean are too delicious to eat only on special occasions.
Scallops are fast food. If you cook them too long they will become rubbery and inedible.
Bay scallops must be very fast. Smaller bay scallops are usually quickly cooked in a fast stir-fry, or in a sauce for pasta, or in a soup.
This recipe is unusual in that the little scallops are skewered, sauced, and broiled.
The scallops are fine served at room temperature so would make a nice appetizer or snack with drinks.
Stir-fried Liver and Garlic Chives
This Japanese Chinese-style recipe features Chinese chives and lovely tender calf’s liver which melts in your mouth with a salty-sweet gingery sauce.
The pretty green chives are sometimes called nira grass or garlic chives, and its Latin name, Allium tuberosum, means it is part of the onion family. It is a perennial plant which grows into clumps of flat straight leaves. Clusters of tiny white flowers appear at the end of summer on round stalks which rise above the clump. The flowers last well into autumn, providing a bright display in garden when many flowers are well past their prime.
Stir-fried Liver and Garlic Chives
This Japanese Chinese-style recipe features Chinese chives and lovely tender calf’s liver which melts in your mouth with a salty-sweet gingery sauce.
The pretty green chives are sometimes called nira grass or garlic chives, and its Latin name, Allium tuberosum, means it is part of the onion family. It is a perennial plant which grows into clumps of flat straight leaves. Clusters of tiny white flowers appear at the end of summer on round stalks which rise above the clump. The flowers last well into autumn, providing a bright display in garden when many flowers are well past their prime.
Ebi Chili, Ebi Chirri, Shrimp in Chili Sauce
What’s better than chilli in winter? Japanese-style Szechuan Shrimp in Chili sauce!
Ahhhh…
Though the winter here has not been especially chilly, a nice spicy dinner is most welcome!
This recipe can be made quickly, and with only a little planning, it’s a pantry meal. We often have shrimp in the freezer, and the main seasonings are ginger, garlic, and toban jan.
Ebi Chili, Ebi Chirri, Shrimp in Chili Sauce
What’s better than chilli in winter? Japanese-style Szechuan Shrimp in Chili sauce!
Ahhhh…
Though the winter here has not been especially chilly, a nice spicy dinner is most welcome!
This recipe can be made quickly, and with only a little planning, it’s a pantry meal. We often have shrimp in the freezer, and the main seasonings are ginger, garlic, and toban jan.
Herb Fried Rice
This recipe was originally posted with Miso Marinated Beef Steak, but I like it so much that it deserves its own post.
To make stir-fried rice use leftover rice that’s been in the fridge for at least a day. The grains become firm and dry making them much easier to separate as you stir your fry.
Remember the Frugal Gourmet: “Hot wok, cold oil: foods won’t stick!”
This is a tip worth following to make a simple, not-greasy, light and fresh tasting fried rice…
Herb Fried Rice
This recipe was originally posted with Miso Marinated Beef Steak, but I like it so much that it deserves its own post.
To make stir-fried rice use leftover rice that’s been in the fridge for at least a day. The grains become firm and dry making them much easier to separate as you stir your fry.
Remember the Frugal Gourmet: “Hot wok, cold oil: foods won’t stick!”
This is a tip worth following to make a simple, not-greasy, light and fresh tasting fried rice…
(Japanese) Pan-Fried Chicken, Part 3
A delicious dinner calls for an encore! This chicken, marinated in a traditional Japapanese combination of sesame and soy has a sweet and spicy spark of honey and pepper. As inspiring as the flavors of this dish are, it also proves to be a recipe which allows for much diversity: no one wants to eat the same meal day after day!
Use the chicken to make sandwiches or to top a crisp summer salad. Even better: make sesame noodles topped with chicken, sweet red pepper, and green sugar snap peas.
(Japanese) Pan-Fried Chicken, Part 3
A delicious dinner calls for an encore! This chicken, marinated in a traditional Japapanese combination of sesame and soy has a sweet and spicy spark of honey and pepper. As inspiring as the flavors of this dish are, it also proves to be a recipe which allows for much diversity: no one wants to eat the same meal day after day!
Use the chicken to make sandwiches or to top a crisp summer salad. Even better: make sesame noodles topped with chicken, sweet red pepper, and green sugar snap peas.
Japanese Pan-Fried Chicken, Part 2
Honey and pepper, sweet and spice, sparks the traditional combination of soy and sesame in a marinade for chicken. As inspiring as the flavors of this dish are, it also proves to be a recipe which allows for much diversity.
This recipe can be passively prepared by baking the chicken in its marinade.
Stir-frying is quicker than baking because the chicken is cut into small pieces.
This recipe is delicious served on its bed of blanched greens, but it would be wonderful to eat in a sandwich or as a topping for a fresh summer salad.
And, my most favorite way, the chicken and its cooked marinade is amazing on noodles!
Japanese Pan-Fried Chicken, Part 2
Honey and pepper, sweet and spice, sparks the traditional combination of soy and sesame in a marinade for chicken. As inspiring as the flavors of this dish are, it also proves to be a recipe which allows for much diversity.
This recipe can be passively prepared by baking the chicken in its marinade.
Stir-frying is quicker than baking because the chicken is cut into small pieces.
This recipe is delicious served on its bed of blanched greens, but it would be wonderful to eat in a sandwich or as a topping for a fresh summer salad.
And, my most favorite way, the chicken and its cooked marinade is amazing on noodles!
Ginger Pork Stir-fry
Buta no shogayaki is an extraordinarily simple and satisfying meal with many variations. Shoga-yaki means ginger stir-fry, but of course shoga (ginger) refers to the dominant flavor rather than to the main ingredient. Buta (pork) is the most popular choice in Japan because the meat becomes so tender and juicy. I found recipes using beef, chicken, squid, or tofu as the protein of choice.I bought okra only because it looked so fresh, green, juicy, and I recalled how much I loved it last spring. It is an odd vegetable with its unusual sparkly slimy texture. In fact, if overcooked, it can be more slimy than bright. I came home from the grocery store and found some pork loin in the freezer, and being the efficient sort of person I am (also not wanting to go back to the store) I googled “pork and okra.” My adaptation of this recipe from Eri has more sauce than the recipe I’d made previously and turned out to be a very lovely dinner.
Ginger Pork Stir-fry
Buta no shogayaki is an extraordinarily simple and satisfying meal with many variations. Shoga-yaki means ginger stir-fry, but of course shoga (ginger) refers to the dominant flavor rather than to the main ingredient. Buta (pork) is the most popular choice in Japan because the meat becomes so tender and juicy. I found recipes using beef, chicken, squid, or tofu as the protein of choice.I bought okra only because it looked so fresh, green, juicy, and I recalled how much I loved it last spring. It is an odd vegetable with its unusual sparkly slimy texture. In fact, if overcooked, it can be more slimy than bright. I came home from the grocery store and found some pork loin in the freezer, and being the efficient sort of person I am (also not wanting to go back to the store) I googled “pork and okra.” My adaptation of this recipe from Eri has more sauce than the recipe I’d made previously and turned out to be a very lovely dinner.
Sun Sauce
A reader asked me to try to figure out a recipe for a sauce from a favorite restaurant of hers. This is my first attempt, and never having tasted the sauce, I can’t say whether my version is close to the original. But she is right: the sauce is delicious. Adjustments I will make to this recipe would be to make more: using the whole package of tofu, proportionally more miso, and proportionally less apple juice (the sauce was too sweet for my taste). Also, the the mustard and fennel would be more refined had I simmered the ground seeds in the vinegar and apple juice for a minute or two, then let it cool to meld the flavors.
Sun Sauce
A reader asked me to try to figure out a recipe for a sauce from a favorite restaurant of hers. This is my first attempt, and never having tasted the sauce, I can’t say whether my version is close to the original. But she is right: the sauce is delicious. Adjustments I will make to this recipe would be to make more: using the whole package of tofu, proportionally more miso, and proportionally less apple juice (the sauce was too sweet for my taste). Also, the the mustard and fennel would be more refined had I simmered the ground seeds in the vinegar and apple juice for a minute or two, then let it cool to meld the flavors.
Stir-Fry on an Electric Stove?
Can I make stir-fried Chicken, Cashews, and Miso on an electric stove?Stir-frying requires high heat!
Yes!
I was disappointed to see an electric stove in our new house. This stainless steel stove has a black glass top, a “warm and serve” zone, two large expandable burners, and two small ones. It has a regular oven which can be set to “convection,” a “vari broil” broiler, and is “self-cleaning.” Plus it even has a “warm and serve” drawer. So, yes, it is a nice piece of equipment.
Turns out, I can’t really complain! It’s nothing like my mother’s 1960′s electric stove.
Stir-Fry on an Electric Stove?
Can I make stir-fried Chicken, Cashews, and Miso on an electric stove?Stir-frying requires high heat!
Yes!
I was disappointed to see an electric stove in our new house. This stainless steel stove has a black glass top, a “warm and serve” zone, two large expandable burners, and two small ones. It has a regular oven which can be set to “convection,” a “vari broil” broiler, and is “self-cleaning.” Plus it even has a “warm and serve” drawer. So, yes, it is a nice piece of equipment.
Turns out, I can’t really complain! It’s nothing like my mother’s 1960′s electric stove.
Velveted Chicken and Peanut Stir-Fry
This Japanese-style stir-fry with a miso sauce is great for the holiday season. Busy-ness at this time of year bites into cooking time.
Rich tempting foods and drinks, or fast-food take away from the simple dining pleasures.
Velveted Chicken and Peanut Stir-Fry
This Japanese-style stir-fry with a miso sauce is great for the holiday season. Busy-ness at this time of year bites into cooking time.
Rich tempting foods and drinks, or fast-food take away from the simple dining pleasures.
Chukasoba with Stir Fried Flowers and Scallops
Japanese food is supposed to be a feast for the eye, but my skill at fruit and vegetable carving is limited. I saw a YouTube video about how to cut beautiful cupped flowers which looked easy. I had the fattest carrots I could find (from the video, Japanese carrots look very thick) and some slender zucchini for my victims. Peel the carrot, then mark 5 lines down its length. Make two cuts for each petal to remove a ‘v’ shaped shred. The idea is that you want a flower shape on each end. OK. Trim one end like a blunt pencil. Cut, or shave around all five petals, and continue to a sixth. Remove your first flower.
Well, I’m not putting the video up: this is not something to try at home! You notice my flowers are flat—a homey touch, those irregularities.
Chukasoba with Stir Fried Flowers and Scallops
Japanese food is supposed to be a feast for the eye, but my skill at fruit and vegetable carving is limited. I saw a YouTube video about how to cut beautiful cupped flowers which looked easy. I had the fattest carrots I could find (from the video, Japanese carrots look very thick) and some slender zucchini for my victims. Peel the carrot, then mark 5 lines down its length. Make two cuts for each petal to remove a ‘v’ shaped shred. The idea is that you want a flower shape on each end. OK. Trim one end like a blunt pencil. Cut, or shave around all five petals, and continue to a sixth. Remove your first flower.
Well, I’m not putting the video up: this is not something to try at home! You notice my flowers are flat—a homey touch, those irregularities.
Japanese Pan-Fried Beef with Vegetables
It’s a poor sort of memory that only works backwards.—Lewis Carroll
Cooking is low on my list of concerns. Yet we must eat, and even find pleasure in doing so. This recipe is certainly easy to prepare and enjoyable to eat. That is the best recommendation I can make.
Japanese Pan-Fried Beef with Vegetables
It’s a poor sort of memory that only works backwards.—Lewis Carroll
Cooking is low on my list of concerns. Yet we must eat, and even find pleasure in doing so. This recipe is certainly easy to prepare and enjoyable to eat. That is the best recommendation I can make.
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