In my family we are addicted to stir-friy meals since they are an ideal way to prepare delicious, nutritious and internationally inspired meals quickly and easily. Novices and experienced cooks can create fantastic meals with just one wok, skillet or frying pan. In 300 Best Stir-Fry Recipes, Nancie McDermott creates outstanding stir fries based on her extensive food and travel experiences. Here’s just a sampling of recipes:
- Chicken with honey-ginger sauce
- Spicy beef in lettuce cups, Szechuan-style
- Pork with fresh ginger and mushrooms
- Ham with eggs, onions and peas
- Shrimp with pineapple and peas
- Catfish with turmeric and fresh dill
- Shiitake mushrooms with Napa cabbage and peas
- Sugar snap peas with garlic
- Everyday fried rice, Thai-style
- Egg noodles with barbecued pork and bokchoy
- Lemongrass beef, Vietnamese-style
- Sweet Chinese sausage with eggs, onions and peas
In addition to thorough information on stir-frying traditions and techniques, there are recommendations for the best equipment as well as tips and tricks for some of the recipes. A comprehensive easy-to-follow pantry list and glossary enhance this ultimate stir-fry cookbook.
Courtesy of 300 Best Stir-Fry Recipes by Nancie McDermott ? 2014 www.robertrose.ca Reprinted with publisher permission.
Speedy Beef Stir-Fry with Chunky Vegetables, page 76
Make this dish when you want something hearty in a hurry. You?ll need to do a few tasks ? chopping the garlic and ginger and slicing the meat ? but the baby corn, water chestnuts and peas need no attention beyond measuring. With rice or noodles, it’s a lively one-dish meal.
1 tbsp dry sherry or Shaoxing rice wine 15 mL
1 tbsp water 15 mL
1?2 tsp dark soy sauce, optional 2 mL
2 tsp cornstarch 10 mL
8 oz lean boneless beef, thinly sliced 250 g
3 tbsp chicken stock 45 mL
2 tsp soy sauce 10 mL
1?2 tsp granulated sugar 2 mL
1?2 tsp salt or to taste 2 mL
2 tbsp vegetable oil 25 mL
2 tsp chopped garlic 10 mL
2 tsp finely chopped fresh gingerroot 10 mL
11?2 cups baby corn (about 5 oz/150 g) (see Tip) 375 mL?
1?2 cup sliced water chestnuts 125 mL
1?2 cup frozen tiny peas (see Tip, page 47) 125 mL
- In a bowl, combine sherry, water, dark soy sauce, if using, and cornstarch and stir well into a smooth paste. Add beef and stir to coat well. Set aside for 10 minutes.
- In a small bowl, combine chicken stock, soy sauce, sugar and salt and stir well.
- Heat a wok or a large deep skillet over high heat. Add oil and swirl to coat pan. Add garlic and ginger and toss well, until fragrant, about 15 seconds. Add beef mixture and spread into a single layer. Cook, undisturbed, until edges change color, about 1 minute. Toss well.
- Add chicken stock mixture, baby corn and water chestnuts. Cook, tossing occasionally, until beef is cooked through, about 2 minutes more. Add peas and cook, tossing once, for 1 minute more. Transfer to a serving plate. Serve hot or warm.
TIP
To freshen the flavor of canned baby corn cobs, drain well, cover with cold water and drain again. Transfer leftover baby corn to a jar with water to cover. You can slice baby corn cobs crosswise into 3 or ?4 chunks or into thin rounds, and add them to soups and salads just before serving.
Here is a picture of how it turned out for me. It looks darker than their image just because we like a lot of soy sauce.
This dish was super tasty and both my 5 and 2 year old loved it too. The thing that took the longest to cook was the rice in our rice cooker. I love the blend of vegetables with the beef. There was absolutely no leftovers at all with this meal. Which was sad for my husband who loves taking leftovers to work for lunch.
You can find this book on Amazon. My mouth is literally watering while glancing through this cookbook to find our next family meal. Stir-fry is just so quick and easy while still being healthy. With over 300 recipes to choose from we literally will never be at a loss for what stir-fry dinner we are gonna cook next!
You can connect with Nancie McDermott on her website.
