Food recipes
Chinese OR Thai Stir-Fry
Chinese OR Thai Stir-Fry
Ingredients:
3 stalks of celery diced
3 carrots diced
2 handfuls of either snow peas / snap peas
1 package of mushrooms
1 can of baby corns
1 can of either water chestnuts / bamboo shoots
1 – 2 cups of vegetable broth – Imagine / Pacific brand
Thai Version
1 - 13.5oz. can of coconut milk
1 – 2 spoonful’s of Thai Green Curry Paste depending on how spicy you want it
1 package of Annie Chun’s Pad Thai or Maifun rice noodles or 1 – 2 cups of jasmine
rice
We like the noodles with the Chinese version and the rice with the Thai version
Kitchen Items Required:
Stir Fry Pan or Fry Pan (if you do not have a stir fry pan)
Rice Cooker – if cooking rice
Medium Pot – if cooking noodles
Can Opener
Knife
Cutting Board
Other Options to Consider: If we use snow peas one week, we will use snap peas the
next. If we use water chestnuts one week, we will use bamboo shoots the next. You can
also add shrimp to this dish by adding the frozen tail off precooked shrimp to the stir fry
pan half way through cooking. Sometimes I use tofu for this dish as well – just to keep it
fresh and exciting.
Salad Option to Consider: The Chinese Salad on goes great with this meal.
Steps:
1. Get all ingredients and kitchen items required on the counter.
2. If making noodles – make them in pot according to package.
3. If making rice, begin by making the rice – add rice to rice cooker pot, rinse
thoroughly with water (use slightly acidic water if you have a water machine). Once
rinsed and drained add double the amount of water that you have rice (use 9.5
alkaline water if you have a water machine). Measure the amount of water by putting
your finger in the rice and filling the water to the point on your finger that is double
what the rice is. Turn rice on the “Steam setting” and let cook. It will cook on its own
and it will stop on its own when it is done.
4. Clean and chop the celery, carrots and snap / snow peas and add to stir fry pan.
5. Add just enough vegetable broth to cover bottom of pan and turn on medium high
heat. Let vegetables steam for 5 minutes.
6. While steaming, clean and cut mushrooms and add to stir fry pan.
7. Open cans of baby carrots, water chestnuts / bamboo shoots, drain and add to fry pan.
8. Add a little more vegetable broth to pan if needed.
9. Cover pan and steam for 10 minutes stirring occasionally.
10. If cooking the Thai version – add the can of coconut milk (must shake can well
before opening with can opener) and 1 – 2 spoonful’s of Thai green curry paste a few
minutes before removing from heat and stir thoroughly.
11. Place over rice or noodles when done.
12. Cleanup consists of stir fry pan and pasta / rice cooker pot.
Italian Soy Sausage and Green Beans
Another variation on a dish I grew up on. Being Italian we ate a lot of Italian sausage. This
is my new version of an Italian sausage dish. And it is really simple too.
Prep / Cooking Time: 15 minute prep, 20 minutes cooking
Ingredients:
3 stalks of celery diced
3 carrots diced
2 handfuls of either snow peas / snap peas
1 package of mushrooms
1 can of baby corns
1 can of either water chestnuts / bamboo shoots
1 – 2 cups of vegetable broth – Imagine / Pacific brand
Thai Version
1 - 13.5oz. can of coconut milk
1 – 2 spoonful’s of Thai Green Curry Paste depending on how spicy you want it
1 package of Annie Chun’s Pad Thai or Maifun rice noodles or 1 – 2 cups of jasmine
rice
We like the noodles with the Chinese version and the rice with the Thai version
Kitchen Items Required:
Stir Fry Pan or Fry Pan (if you do not have a stir fry pan)
Rice Cooker – if cooking rice
Medium Pot – if cooking noodles
Can Opener
Knife
Cutting Board
Other Options to Consider: If we use snow peas one week, we will use snap peas the
next. If we use water chestnuts one week, we will use bamboo shoots the next. You can
also add shrimp to this dish by adding the frozen tail off precooked shrimp to the stir fry
pan half way through cooking. Sometimes I use tofu for this dish as well – just to keep it
fresh and exciting.
Salad Option to Consider: The Chinese Salad on goes great with this meal.
Steps:
1. Get all ingredients and kitchen items required on the counter.
2. If making noodles – make them in pot according to package.
3. If making rice, begin by making the rice – add rice to rice cooker pot, rinse
thoroughly with water (use slightly acidic water if you have a water machine). Once
rinsed and drained add double the amount of water that you have rice (use 9.5
alkaline water if you have a water machine). Measure the amount of water by putting
your finger in the rice and filling the water to the point on your finger that is double
what the rice is. Turn rice on the “Steam setting” and let cook. It will cook on its own
and it will stop on its own when it is done.
4. Clean and chop the celery, carrots and snap / snow peas and add to stir fry pan.
5. Add just enough vegetable broth to cover bottom of pan and turn on medium high
heat. Let vegetables steam for 5 minutes.
6. While steaming, clean and cut mushrooms and add to stir fry pan.
7. Open cans of baby carrots, water chestnuts / bamboo shoots, drain and add to fry pan.
8. Add a little more vegetable broth to pan if needed.
9. Cover pan and steam for 10 minutes stirring occasionally.
10. If cooking the Thai version – add the can of coconut milk (must shake can well
before opening with can opener) and 1 – 2 spoonful’s of Thai green curry paste a few
minutes before removing from heat and stir thoroughly.
11. Place over rice or noodles when done.
12. Cleanup consists of stir fry pan and pasta / rice cooker pot.
Italian Soy Sausage and Green Beans
Another variation on a dish I grew up on. Being Italian we ate a lot of Italian sausage. This
is my new version of an Italian sausage dish. And it is really simple too.
Prep / Cooking Time: 15 minute prep, 20 minutes cooking
Printed from https://recipe.bluelayer.org/recipe/69933/chinese-or-thai-stir-fry