113 Sentences With "stir fries" | Random Sentence Generator

From protein pancakes to stir-fries, you should never feel deprived.

But, from snacks to stir-fries, the food is rooted in tradition.

Frozen vegetables are particularly ideal for stir-fries (fried rice) and soups.

Some are going big on the shredded tofu and shiitake stir-fries.

"Just remember the letter 'S': salads, stir fries, scrambles, soups, smoothies and sushi," says Pasternak.

And China's 2230 billion people eat it in soups, dumplings, stir-fries and pork buns.

He suggests improvising off themes, like stir-fries, salads, braised chicken thighs or pasta bakes.

Natural delicate flavors are its strength, using simple techniques like steaming and quick, but gentle stir-fries.

Here's the score card: Make rice tonight, pasta on Monday, enchiladas on Tuesday, stir-fries on Wednesday.

Frozen Fruits and Veggies: Use the fruit in smoothies, and the vegetables in soups, stir-fries and stews.

I mix strips of the pork into stir-fries, or noodles slicked with peanut butter and chile oil.

They are the very long, etiolated-looking spindly white strands that show up in some stir fries and soups.

He cuts some beef into thin strips, and then stir-fries them with onions and bell peppers sliced lengthwise.

In lieu of thickly sauced stir-fries served in pseudo-exotic settings, Ms. Chiang built her reputation exalting regional Chinese cuisine.

My time-honored/time-strapped strategy is to make a lot of quick stir-fries from whatever I have on hand.

I'm a vegetarian and like to throw together easy, healthy meals like veggie tofu stir-fries or a quinoa or lentil pasta.

It's sold by street vendors, tossed into stir-fries and scattered over congee throughout China, parts of Southeast Asia and the world's Chinatowns.

Front Burner Slanted Door sauces from the chef Charles Phan are designed to amp up the flavor in stir-fries and slow simmers.

It's hard to underestimate how much fresh herbs improve the taste of nearly any dish, including soups, roasts, salads, eggs, and stir-fries.

She tells her clients to pair riced cauliflower with dishes that have a lot of sauce and flavors, like curries, stir fries and chili.

As her clients finished their massages and facials, she would feed them vegetarian biryanis and coconut-infused stir-fries bright with turmeric and chiles.

By the end of a month of stir-fries, mopping, and antiperspirant, even researchers who'd doubted whether indoor air would be interesting had come around.

I'll get to the cooking soon enough, to the soups and stir-fries, the pastas and bakes, a week's worth of recipes, our usual Sunday brief.

Here are a few ways I use them: Quarter them and use to garnish stewed vegetable and bean dishes, and vegetable- and tofu-based stir-fries.

On Sunday I'd like to cook a little in advance of the coming week, some meals for the refrigerator, some roasts for sandwiches and stir fries.

You can use tofu in place of meat in stir-fries and casseroles, and use extra virgin olive oil instead of butter in sautéing, Palmer advised.

Instead of her irregular, junk-filled meals, she was eating clean, unprocessed foods like egg white scrambles with avocado and vegetables, chicken salads and cauliflower rice stir-fries.

Package tours poured families from mainland China into the airport at Naha, the capital, for winter sun, duty-free malls and hearty stir fries—spam is a speciality.

Stir-fries were a staple of Homec hem life, because Vance and Farmer had determined that dishes cooked at high heat would produce the most interesting organic aerosols.

"We have set up an outdoor kitchen and are cooking up stir-fries on a portable propane wok burner and Thai-style 'pinchos' on a grill," he says.

As a result, ideas about the dull vegan stews and stir-fries that were standard-bearers among the early generations of black vegan cooks are changing — albeit slowly.

Fast-casual chains Honeygrow and Minigrow offered avocado as a free add-on topping for their stir-fries and salads through the mobile app or the QR code here.

China consumes more meat than any other country and accounts for half the world's consumption of pork, which is used in everything from dumplings and stir-fries to hotpots.

When Vance first arrived in Austin, she went to a grocery store, picked out four brands of teriyaki sauce, made four stir-fries, and served them to the students.

Before that, people were piling the rain forest fruit onto tacos, stirring it into South Asian curries, and mixing it with vegetables and meat in Southeast Asian stir fries.

It boasts a 4.5-quart capacity, a 12-inch cooking surface, and a 2.5-inch depth, meaning you can cook steak, stir-fries, and even hearty stews without a stove.

Ginger-Scallion Chicken So many stir-fries call for a long list of ingredients to peel and chop — delicious, yes, but not always want you want to get involved with.

Some recipes, such as for searing meat and stir fries, may even instruct you to wait to cook until you see a faint wisp of smoke wafting off the oil.

Start with a tea-leaf salad (tossed at the table), and then get a mix of curries, stir fries, noodle dishes, and stews (Burmese food borrows from Indian, Chinese, and Thai).

The most popular dishes at Cornell's Risley dining room, which reopened this semester certified as gluten, peanut and tree-nut free, include poke bowls, stir fries, huevos rancheros and apple pie cupcakes.

Some of the prepackaged meals included cacio e pepe, quiches, spaghetti and meatballs, dumpling soup, chicken or pork katsu over rice with eggs, curries, ramen and soba noodle soups, stir-fries and more.

That has unleashed a wave of demand for used oil from places such as China and Southeast Asia, where cooking oils are widely used to prepare everything from stir-fries to piping hot samosas.

Bhopal believes the difference comes down to Chinese meals including more boiled foods, lightly fried items and stir-fries, whereas Indian cooking entails longer, deeper frying of foods and the use of pressure cookers.

Sambal is as adaptable as the indigenous cooks who created it, and can be used as a marinade for skate, a base for curries, a sauce for stir-fries or a simple dip for fresh vegetables.

He has introduced four braising sauces, two for quick stir-fries and two for slower simmers; each comes with a simple recipe based on one of the restaurant's dishes, usually using at least half the jar of sauce.

In lieu of the olive oil I'd been using with reckless abandon, I started using a non-stick Canola oil spray to broil salmon fillets, sear chicken thighs, and make vegetable stir-fries, barely noticing a difference in taste.

A teacher taught her knife skills and introduced her to pesto, stir-fries and crepes — each one an exotic revelation to a girl raised on basic pre-food-revolution fare like fried pork chops, instant pudding and canned peas.

With the chicken cooked and sauce at the ready, Grinker quickly stir-fries fistfuls of snow peas, chopped onion, peanuts, and sliced garlic, with dried chilies, chili paste, Sichuan peppercorns, and chili flakes, adding stock and the kung po sauce as necessary.

Tamarind, specifically the paste, has taken up residence in my fridge door, where I can easily grab it to stir a tablespoon or two into stir-fries, soups, curries and chutneys — anywhere its fruitiness might brighten savory aromatics like garlic, ginger and chiles.

But this collection of Pacific archipelagos is far closer to Asia than Europe, and roulotte menus reflect the mashup of cultures that have shaped the cuisine of the islands: Chinese stir-fries and Thai-style curries, Polynesian fresh and cured fish dishes, globalized pizza, and French classics.

As a mostly stay-at-home dad responsible for all the meals in our household, I depend on a supply of boiled eggs in the refrigerator — ready to be added to soups, salads, stews, sandwiches, stir-fries and tacos — as an essential part of my planning.

The XO sauce I keep in my refrigerator to spoon into stir-fries and sprinkle over vegetables and dab on eggs owes its excellence to the writer and cooking teacher Diana Kuan, author of the recent "Red Hot Kitchen," a cookbook devoted to the creation of classic Asian chile sauces.

In fact, for years now I've used some of my space in this Wednesday newsletter to argue explicitly that you should set regular time in your cooking schedule each week not to cook with recipes, but to improvise off themes: stir-fries, say, or salads, braised chicken thighs or pasta bakes.

Ever the fans of last-minute clean-out-the-fridge stir-fries, we were more than elated to find that JJ had come prepared with his mise en place, well, en place, even if the ingredient combination might sound a little "rolled in stoned as hell at 3 AM." First, you've got the classic mirepoix trinity of onions, carrots, and celery.

Walk through a narrow, fluorescent-lit hallway, past window displays of handheld devices and accessories, and suddenly you're in a tiny, brightly painted oasis, eating—under the watchful eye of the Dalai Lama—from a limited menu of delicious Himalayan food: steamed momos, a type of dumpling similar to a Chinese bao, plus a handful of noodle dishes and stir-fries.

Take the scraps from everything you've eaten over the past several days—mushy oatmeal, different stir-fries from every day of the week, scrambled eggs, neon yellow curry—mix it together into a relatively uniform concoction, spread it into a baking tray with a thick—I can't emphasize this enough—thick layer of grated cheddar cheese on top, and pop it into the oven until warm in the middle and melted.

Choice Tables Taipei has always been a city where one doesn't have to work hard to eat awfully well: It has a street food scene as vibrant as that of Bangkok; restaurants that specialize in both Taiwanese and regional cuisines from around China; thousands of cheap and cheerful joints at which to drink cold beer with small plates and quick stir-fries; and a plethora of sushi bars, a remnant of decades spent under Japanese rule.

Dark soy sauce is often used in stews, stir-fries, and sauces. It is used in dishes requiring colours, such as red cooked dishes.

It can be baked, boiled, microwaved, steamed, sautéed or fried. This squash adds sweet flavor and texture to stir- fries. Its seed cavity is ideal for stuffing.

In Japan, where the plant is known as nira (), it is used for both garlic and sweet flavours, in miso soups and salads, stir-fries with eggs (niratama), and Japanese dishes such as gyōza dumplings.

Broadly speaking, there are two primary techniques: chao and bao. Both techniques use high heat, but chao adds a liquid and the ingredients are softer, where as bao stir fries are more crispy because of the Maillard reaction.

The menu is appetizers, stir fries, curries, noodle dishes and desserts. All the food is vegetarian and most is vegan. The crispy duck, the char guay teow and the chocolate orange mousse pie have been mentioned by food reviewers.

Most culinary and ornamental basils are cultivars of Ocimum basilicum and there are many hybrids between species. Thai basil (O. basilicum var. thyrsiflora) is a common ingredient in Thai cuisine, with a strong flavour similar to aniseed, used to flavour Thai curries and stir-fries.

Other species of vegetables that grow well in an aquaponic system include watercress, basil, coriander, parsley, lemongrass, sage, beans, peas, kohlrabi, taro, radishes, strawberries, melons, onions, turnips, parsnips, sweet potato, cauliflower, cabbage, broccoli, and eggplant as well as the choys that are used for stir fries.

Acacia dealbata seeds Acacia seeds are often used for food and a variety of other products. In Myanmar, Laos, and Thailand, the feathery shoots of Acacia pennata (common name cha-om, ชะอม and su pout ywet in Burmese) are used in soups, curries, omelettes, and stir-fries.

In Kenya, milk skin in called Maamalteet among the Kalenjin and is either used while cooking to thicken the sauces and stews or as a first step in making a wispy form of clarified butter and a fried milk protein (typically added to vegetable stir-fries).

Curry can be added to various Korean dishes such as bokkeumbap (fried rice), sundubujjigae (silken tofu stew), fried chicken, vegetable stir-fries, and salads. Curry is also used in Korean-style western food such as pasta and steak, as well as Korean-style Japanese food such as cream udon.

An alternative is to have one or smaller helpings of curry, stir fries and other dishes served together on one plate with a portion of rice. This style of serving food is called khao rat kaeng (lit., "rice covered with curry"), or for short khao kaeng (lit., "rice curry").

As well as being a houseplant or outdoor perennial depending on climate, Pelargonium crispum has a couple of other uses. Firstly, the leaves are edible and are used in salads or for flavouring cakes and stir- fries. Secondly, the leaves are very aromatic and can be used in something like potpourri.

Steamed jasmine rice is ideal for eating with stir fries, with grilled, fried, or braised food items, and in soups (when cooked slightly drier by adding a little less water during cooking). It often does not fare well when used for fried rice, as it is too soft and soggy when still warm.

A mesh bag full of live frogs waiting for a buyer at Chiang Mai's Thanin market. Frog meat in Thailand is mostly used in stir-fries and Thai curries. Stone Age people and hunter-gatherers relied on wildlife, both plants and animals, for their food. In fact, some species may have been hunted to extinction by early human hunters.

In Chinese and Southeast Asian cuisine, squid is used in stir-fries, rice, and noodle dishes. It may be heavily spiced. In China, Thailand, and Japan squid is grilled whole and sold in food stalls Pre-packaged dried shredded squid or cuttlefish are snack items in Hong Kong, Taiwan, Korea, Japan, China and Russia, often shredded to reduce chewiness.

All parts of the catsear plant are edible; however, the leaves and roots are those most often harvested. The leaves are bland in taste but can be eaten raw in salads, steamed, or used in stir-fries. Some recommend mixing them with other vegetables. Older leaves can become tough and fibrous, but younger leaves are suitable for consumption.

Oyster sauce adds a savory flavour to many dishes, making it an ideal choice for flavouring meat and vegetables. The sauce is a staple for much Chinese family-style cooking. It is commonly used in noodle stir-fries, such as chow mein. It is also found in popular Chinese-American dishes such as beef with stir-fried vegetables.

When dried in sunlight it becomes somewhat hard and is used in curry dishes and eaten with rice or chapati. This practice is especially prevalent in the Himalayas due to the long shelf life of the resulting product. In Andhra Pradesh, it is called "boodidi gummidikaya" (Telugu language). It is used to make stews, stir fries and vadialu.

Reportedly, Brazilians usually eat it raw in salads with oil and or vinegar, tomato, and onion, although the literature recommends cooking it. Sissoo spinach can be added to quiches, pies, curries, dals, pasta sauces, lasagna or added to dishes and stir-fries late in the cooking process as a spinach substitute and to add a nutty flavour.

Mango-ginger is a popular spice and vegetable due to its rich flavor, which is described as sweet with subtle earthy floral and pepper overtones and similar to that of raw mango. It is a delicious addition to salads and stir fries. It is used in South Asian and Southeast Asian as well as Far East Asian cuisines.

It can be consumed raw without removing the skin. Typically, the Vietnamese eggplant has a slightly bitter taste, but the bitterness may become stronger when the eggplant is over-ripe. The Vietnamese eggplant is very neutral smelling when raw, and develops an earthy scent when cooked. Vietnamese eggplants are used in Vietnamese cuisine in stir fries, soups and salads.

The broadbill swordfish (shutome), popular and shipped all over the mainland United States, is high in fat and its steaks may be grilled, broiled, or used in stir-fries. The groupers (hapuu) are most often steamed. The red snapper (onaga) is steamed, poached, or baked. The pink snapper (opakapaka) has a higher fat, and is steamed or baked, served with a light sauce.

Hoisin sauce is a thick, fragrant sauce commonly used in Chinese cuisine as a glaze for meat, an addition to stir fries, or as dipping sauce. It is darkly- colored in appearance and sweet and salty in taste. Although regional variants exist, hoisin sauce usually includes soybeans, fennel, red chili peppers, and garlic. Vinegar, five-spice powder and sugar are also commonly added.

Kelp noodles are mostly prepared in various Asian cuisine as a low- carbohydrate substitute for rice and pasta.Paleo-inspired kelp noodle recipes, Feb 9, 2011. Retrieved Mar 20, 2015, They are commonly used in soups, salads, stir-fries and vegetable side dishes. Since they have a neutral taste they take on the flavors of the dishes to which they are added.

Step 1:Prepare the chili paste. First, Mixed 1 tablespoon of shrimp paste, 1 tablespoon of garlic, 2 tablespoons of palm sugar, 2 Shredded Madan fruits, 2 eggplants, and 20 chilis in a mortar by pounding it. Then add 2 tablespoons of lime juice and mix it again after that let the mixture rest at room temperature. Step 2:Stir-fries the pork belly.

Despite the name, the Mongolian barbecue form of restaurant is not Mongolian, rather is derived from Taiwan and inspired by Japanese teppanyaki. Customers create a bowl from an assortment of ingredients displayed in a buffet fashion. The bowl is then handed to the cook, who stir-fries the food on a large griddle and returns it on a plate or in a bowl to the consumer.

Grapestone is edible and can be cooked in soups or stir-fries but care must be taken as overcooking can turn the plant mushy and gelatinous. This property can be exploited to use it as a thickening agent like its close relative Mastocarpus stellatus. Grapestone has a similar flavor to oysters. Grapestone is easily foraged from the shore, but like any wild species overharvesting is possible.

Auricularia polytricha is usually sold in dried form, and needs to be soaked in water before use. While almost tasteless, it is prized for its slippery but slightly crunchy texture, and its potential nutritional benefits. The slight crunchiness persists despite most cooking processes. Auricularia polytricha is coarser than Auricularia auricula-judae, and is more likely to be used in soups rather than stir-fries.

Chili peppers Capsicum fruits can be eaten raw or cooked. Those used in cooking are generally varieties of the C. annuum and C. frutescens species, though a few others are used, as well. They are suitable for stuffing with fillings such as cheese, meat, or rice. They are also frequently used both chopped and raw in salads, or cooked in stir- fries or other mixed dishes.

Vazhaithandu refers to banana stem or plantain stem and is used in various soups, stews, curries, stir fries and other dishes (thogayal, pachadi, poriyal and koottus).Fibre of health Hindu It is also used to make poriyal (subzi), juiced, used in a version of raita. lt is used as a remedy for kidney stones in TamilNadu,India. The 1968 Tamil film Panama Pasama featured the song Vazhai Thandu.

It imparts a garlic flavor and aroma in food, minus the spiciness. Green garlic is often chopped and stir-fried or cooked in soup or hot pot in Southeast Asian (i.e. Vietnamese, Thai, Myanmar, Lao, Cambodian, Singaporean), and Chinese cookery, and is very abundant and low-priced. Additionally, the immature flower stalks (scapes) of the hardneck and elephant types are sometimes marketed for uses similar to asparagus in stir-fries.

Pholiota microspora, commonly known as Pholiota nameko or simply , is a small, amber-brown mushroom with a slightly gelatinous coating that is used as an ingredient in miso soup and nabemono. In some countries this mushroom is available in kit form and can be grown at home. It is one of Japan's most popular cultivated mushrooms, tastes slightly nutty and is often used in stir- fries. They are also sold dried.

Cranberry hibiscus is mostly known for its slightly sour or pleasantly tart young leaves which are commonly used as a vegetable, either raw or cooked. In South America, the leaves are used sparingly in salads and stir-fries. Leaves are eaten in small quantities due to acid content and because they are mucilaginous. Cranberry hibiscus leaves also contribute to the décor of various dishes since they retain their color after being cooked.

Doughnuts frying in oil Types of fat include vegetable oils, animal products such as butter and lard, as well as fats from grains, including maize and flax oils. Fats are used in a number of ways in cooking and baking. To prepare stir fries, grilled cheese or pancakes, the pan or griddle is often coated with fat or oil. Fats are also used as an ingredient in baked goods such as cookies, cakes and pies.

When cooked with pork short ribs, the resulting soup is traditionally thought to help produce more milk for breastfeeding mothers. In the Philippines it is candied (referred to plainly as kundol) and is used as a pastry filling for bakpia (hopia in the Philippines). It is also an ingredient in some savory soups (sabaw) and stir-fries (guisado). In Indian cuisine it is traditionally used to prepare a wide variety of dishes.

As with many dried foods, conpoy was originally made as a way to preserve seafood in times of excess. In more recent times its use in cuisine has been elevated to gourmet status. Conpoy has a strong and distinctive flavor that can be easily identified when used in rice congee, stir fries, stews, and sauces. XO sauce, a seasoning used for frying vegetables or seafoods in Cantonese cuisine, contains significant quantities of conpoy.

Thicker cellophane noodles are also commonly used to imitate the appearance and texture of shark's fin in vegetarian soups. Thicker varieties, most popular in China's northeast, are used in stir fries as well as cold salad-like dishes. A popular soup using the ingredient is fried tofu with thin noodles (; Pinyin: yóu dòu fu-xiàn fěn tāng). A popular Sichuan dish called ants climbing a tree consists of stewed cellophane noodles with a spicy ground pork meat sauce.

And in Japan, back loin (fatback) lard is frequently used for ramen, creating a thick, nutty, slightly sweet and very hearty dish. Traditionally, along with peanut oil, lard is extensively used in Asian cooking as a general-purpose cooking oil, esp. in stir-fries and deep-frying. Schweineschmalz, German lard Griebenschmalz, German lard with crispy pieces of pork skin In Germany lard is called Schweineschmalz (literally, "rendered fat from swine") and has been a longtime favorite as a spread.

Spiedie meat cubes can also be eaten straight off the skewer or can be served in salads, stir fries, and a number of other dishes. The marinade recipe varies, usually involving olive oil, vinegar, and a variety of Italian spices and fresh mint. Spiedies have been celebrated at the Spiedie Fest and Balloon Rally in Binghamton, New York, every August since 1983. The annual event includes a spiedie cook-off in search of the best spiedie recipes.

De la Loubère, The Kingdom of Siam, p.35 The soy sauces which are used in Thai cuisine are of Chinese origin, and the Thai names for them are (wholly or partially) loanwords from the Teochew dialect: si-io dam (black soy sauce), si-io khao (light soy sauce), si-io wan (sweet soy sauce), and taochiao (fermented whole soy beans). Namman hoi (oyster sauce) is also of Chinese origin. It is used extensively in vegetable and meat stir fries.

Traditionally this plant is an important vegetable in parts of Indonesia, the Philippines, Vietnam, Laos, Isan (Thailand) and parts of India, where the central flower stalk and the leaves are used in soups, curries, salads and stir-fries. The immature flower buds are also eaten. In Isan the leaf is eaten raw with nam phrik. Owing to its flat taste, in some areas it is considered "poor people's food" or emergency food, eaten whenever there is not much else left.

Yam no mai, a northern Thai salad made with boiled bamboo shoots In Thai cuisine bamboo shoots are called no mai. It can be used in stir-fries, soups such as tom kha kai, curries such as kaeng tai pla, as well as in salads such as sup no-mai. Some dishes ask for fresh bamboo shoots, others for pickled bamboo shoots (no mai dong). In Vietnamese cuisine, shredded bamboo shoots are used alone or with other vegetable in many stir-fried vegetable dishes.

To prepare dried hijiki for cooking, it is first soaked in water then cooked with ingredients like soy sauce and sugar to make a dish. In Japan, hijiki is normally eaten with other foods such as vegetables or fish. It may be added to foods that have been steamed, boiled, marinated in soy sauce or fish sauce, cooked in oil, or added to soup, stir fries or quiches. Hijiki seaweed may be mixed with rice for sushi but is not used as a wrap to prepare sushi.

Other vegetables like calabash, chayote, kelor, yardlong bean, eggplant, gambas and belustru, are cut and used in stir fries, curries and soups like sayur asem, sayur lodeh or laksa. Daun ubi tumbuk is pounded cassava leaves dish, commonly found in Sumatra, Kalimantan and Sulawesi. Sayur sop is cabbage, cauliflower, potato, carrot, with macaroni spiced with black pepper, garlic and shallot in chicken or beef broth. The similar mixed vegetables are also stir fried as cap cai, a popular dish of the Chinese Indonesian cuisine.

In Odisha, India, they are used to make a variety of dishes, especially a sour dish - ଝୁଡ଼ୁଙ୍ଗ ବେସର [judunga besara] cooking along with mustard sauce and lime. They are also used in stir-fries in Chinese cuisine and Kerala cuisine. In the Philippines, they are widely eaten stir-fried with soy sauce, garlic, and hot pepper and in an all-vegetable dish called utan, or are stewed in bagoong-based dishes such as pinakbet and dinengdeng. Other Filipino dishes that have yardlong beans as ingredients are sinigang and kare-kare.

This is a common technique in the processed food industry, and most frozen and prepared foods are par-cooked. A second reason is to take advantage of different cooking techniques. For example, one method of preparing french fries involves first boiling, then frying the potatoes, so they have a crisp exterior and fluffy interior. In stir-fries or other mixed dishes, meats, root vegetables, and other foods that take a long time to cook, will be par-cooked so they finish at the same time as other foods.

Ants climbing a tree (螞蟻上樹) In Chinese, the most commonly used names are fěnsī (, literally "noodle thread") and dōngfěn (, literally "winter noodle"). They are also marketed under the name saifun, the Cantonese pronunciation of the Mandarin xìfěn (; literally "slender noodle"), though the name fánsī (粉絲) is the term most often used in Cantonese. In China, cellophane noodles are a popular ingredient used in stir fries, soups, and particularly hot pots. They can also be used as an ingredient in fillings for a variety of Chinese jiaozi (dumplings) and bing (flatbreads), especially in vegetarian versions of these dishes.

Papa rellena Peruvian cuisine naturally contains the potato as a primary ingredient in many dishes, as around 3,000 varieties of this tuber are grown there. Some of the more notable dishes include boiled potato as a base for several dishes or with ají-based sauces like in Papa a la Huancaína or ocopa, diced potato for its use in soups like in cau cau, or in Carapulca with dried potato (papa seca). Smashed condimented potato is used in causa Limeña and papa rellena. French- fried potatoes are a typical ingredient in Peruvian stir-fries, including the classic dish lomo saltado.

In Chinese cuisine, the gourds are used in stir fries or combined with pork or pork/beef bones to make winter gourd soup, often served in the scooped out gourd, carved by scraping off the waxy coating. It is also chopped and candied as wintermelon candy (táng dōng guā), commonly eaten at New Year festivals, or as filling for Sweetheart cake (lǎopó bǐng). It has also been used as the base filling in Chinese and Taiwanese mooncakes for the Moon Festival. In Vietnamese cuisine, it is called bí đao, and is usually used to make soup or stew.

Cast iron's ability to withstand and maintain very high cooking temperatures makes it a common choice for searing or frying, and its excellent heat retention makes it a good option for long-cooking stews or braised dishes. Because cast-iron skillets can develop a "non-stick" surface when cared for properly, they are excellent for frying potatoes or preparing stir- fries. Some cooks consider cast iron a good choice for egg dishes, while others feel the iron adds an off-flavor to eggs. Other uses of cast-iron pans include baking, for instance for making cornbread, cobblers and cakes.

Meatless products made from soybeans (tofu), or wheat-based seitan are sources of plant protein, commonly in the form of vegetarian sausage, mince, and veggie burgers. Soy-based dishes are common in vegan diets because soy is a protein source. They are consumed most often in the form of soy milk and tofu (bean curd), which is soy milk mixed with a coagulant. Tofu comes in a variety of textures, depending on water content, from firm, medium firm and extra firm for stews and stir-fries to soft or silken for salad dressings, desserts and shakes.

When cooked, chayote is usually handled like summer squash; it is generally lightly cooked to retain the crispy consistency. Raw chayote may be added to salads or salsas, most often marinated with lemon or lime juice, but is often regarded as especially unpalatable and tough in texture. Whether raw or cooked, chayote is a good source of vitamin C. Although most people are familiar only with the fruit as being edible, the root, stem, seeds and leaves are edible as well. The tubers of the plant are eaten like potatoes and other root vegetables, while the shoots and leaves are often consumed in salads and stir fries, especially in Asia.

A jar of Tianjin preserved vegetable Tianjin preserved vegetable (; literally "Tianjin winter vegetable"; also called tung tsai (), Tientsin preserved vegetable or Tianjin preserved cabbage) is a type of pickled Chinese cabbage originating in Tianjin, China. It consists of finely chopped Tianjin cabbage (箭杆菜; a variety of Chinese cabbage with an elongated shape) and salt. Garlic is also generally added in the pickling process, although it is omitted in versions prepared for consumption by members of certain Chinese Buddhist sects, who practice strict Buddhist vegetarianism and do not consume garlic or other spicy foods. This pickled vegetable is used to flavor soups, stir fries or stewed dishes.

First, set the pan at medium heat then put about 200 grams of pork belly into the pan rendering the fat a bit, after that add 2 red onion, 2 tablespoons of palm sugar, and seasoned with 3 tablespoons of fish sauce taste for your liking, then split it into 2 portions. Step 3:Make the chili paste. First, set the pan at medium-high heat, pour the chili paste mixture in the pan stir-fries it till aromatic then add 1 portion of pork belly and 3 tablespoons of dried shrimp, after that served it in a bowl with pork belly, fried catfish batter or pla duk fu in Thai and salted egg.

The foods that are made to order, tend to be dishes that can be quickly prepared: quick stir fries with rice, such as phat kaphrao (spicy basil-fried minced pork, chicken, or seafood) or phat khana (stir fried gailan), and quick curries such as pladuk phat phet (catfish fried with red curry paste). Street food during the Yasothon Rocket Festival Noodles are a popular street food item as they are mainly eaten as a single dish. Chinese-style noodle soups, fried noodles, and fermented Thai rice noodles (khanom chin), served with a choice of different Thai curries, are popular. Nearly everywhere in Thailand you will see som tam (green papaya salad) and sticky rice sold at stalls and roadside shops.

Berkeley, California: Ten Speed Press (1985) The pastes are usually salty and savoury, but may also be spicy, and are used as a condiment to flavour foods such as stir-fries, stews, and soups. The colours of such pastes range from light tan to reddish brown and dark brown. The differences in colour are due to different production methods, such as the conditions of fermentation, the addition of wheat flour, pulverized mantou, rice, or sugar and the presence of different microflora, such as bacteria or molds used in their production, as well as whether the soybeans are roasted (as in chunjang) or aged (as in tauco) before being ground. Fermented bean pastes are sometimes the starting material used in producing soy sauces, such as tamari, or an additional product created from the same fermented mass.

From protein pancakes to stir-fries, you should never feel deprived. from Refinery 29
But, from snacks to stir-fries, the food is rooted in tradition. from New Yorker
Frozen vegetables are particularly ideal for stir-fries (fried rice) and soups. from Washington Post
Some are going big on the shredded tofu and shiitake stir-fries. from The New York Times
"Just remember the letter 'S': salads, stir fries, scrambles, soups, smoothies and sushi," says Pasternak. from People
And China's 2230 billion people eat it in soups, dumplings, stir-fries and pork buns. from Reuters
He suggests improvising off themes, like stir-fries, salads, braised chicken thighs or pasta bakes. from The New York Times
Natural delicate flavors are its strength, using simple techniques like steaming and quick, but gentle stir-fries. from Vice
Here's the score card: Make rice tonight, pasta on Monday, enchiladas on Tuesday, stir-fries on Wednesday. from The New York Times
Frozen Fruits and Veggies: Use the fruit in smoothies, and the vegetables in soups, stir-fries and stews. from The New York Times
I mix strips of the pork into stir-fries, or noodles slicked with peanut butter and chile oil. from The New York Times
They are the very long, etiolated-looking spindly white strands that show up in some stir fries and soups. from The New York Times
He cuts some beef into thin strips, and then stir-fries them with onions and bell peppers sliced lengthwise. from New Yorker
In lieu of thickly sauced stir-fries served in pseudo-exotic settings, Ms. Chiang built her reputation exalting regional Chinese cuisine. from The New York Times
My time-honored/time-strapped strategy is to make a lot of quick stir-fries from whatever I have on hand. from Washington Post
I'm a vegetarian and like to throw together easy, healthy meals like veggie tofu stir-fries or a quinoa or lentil pasta. from The New York Times
It's sold by street vendors, tossed into stir-fries and scattered over congee throughout China, parts of Southeast Asia and the world's Chinatowns. from The New York Times
Front Burner Slanted Door sauces from the chef Charles Phan are designed to amp up the flavor in stir-fries and slow simmers. from The New York Times
It's hard to underestimate how much fresh herbs improve the taste of nearly any dish, including soups, roasts, salads, eggs, and stir-fries. from Business Insider
She tells her clients to pair riced cauliflower with dishes that have a lot of sauce and flavors, like curries, stir fries and chili. from The New York Times
As her clients finished their massages and facials, she would feed them vegetarian biryanis and coconut-infused stir-fries bright with turmeric and chiles. from The New York Times
By the end of a month of stir-fries, mopping, and antiperspirant, even researchers who'd doubted whether indoor air would be interesting had come around. from New Yorker
I'll get to the cooking soon enough, to the soups and stir-fries, the pastas and bakes, a week's worth of recipes, our usual Sunday brief. from The New York Times
Here are a few ways I use them: Quarter them and use to garnish stewed vegetable and bean dishes, and vegetable- and tofu-based stir-fries. from The New York Times
On Sunday I'd like to cook a little in advance of the coming week, some meals for the refrigerator, some roasts for sandwiches and stir fries. from The New York Times
You can use tofu in place of meat in stir-fries and casseroles, and use extra virgin olive oil instead of butter in sautéing, Palmer advised. from CNN
Instead of her irregular, junk-filled meals, she was eating clean, unprocessed foods like egg white scrambles with avocado and vegetables, chicken salads and cauliflower rice stir-fries. from People
Package tours poured families from mainland China into the airport at Naha, the capital, for winter sun, duty-free malls and hearty stir fries—spam is a speciality. from Economist
Stir-fries were a staple of Homec hem life, because Vance and Farmer had determined that dishes cooked at high heat would produce the most interesting organic aerosols. from New Yorker
"We have set up an outdoor kitchen and are cooking up stir-fries on a portable propane wok burner and Thai-style 'pinchos' on a grill," he says. from Vice
As a result, ideas about the dull vegan stews and stir-fries that were standard-bearers among the early generations of black vegan cooks are changing — albeit slowly. from The New York Times
Fast-casual chains Honeygrow and Minigrow offered avocado as a free add-on topping for their stir-fries and salads through the mobile app or the QR code here. from People
China consumes more meat than any other country and accounts for half the world's consumption of pork, which is used in everything from dumplings and stir-fries to hotpots. from Reuters
When Vance first arrived in Austin, she went to a grocery store, picked out four brands of teriyaki sauce, made four stir-fries, and served them to the students. from New Yorker
Before that, people were piling the rain forest fruit onto tacos, stirring it into South Asian curries, and mixing it with vegetables and meat in Southeast Asian stir fries. from Vice
It boasts a 4.5-quart capacity, a 12-inch cooking surface, and a 2.5-inch depth, meaning you can cook steak, stir-fries, and even hearty stews without a stove. from Mashable
Ginger-Scallion Chicken So many stir-fries call for a long list of ingredients to peel and chop — delicious, yes, but not always want you want to get involved with. from The New York Times
Some recipes, such as for searing meat and stir fries, may even instruct you to wait to cook until you see a faint wisp of smoke wafting off the oil. from Washington Post
Start with a tea-leaf salad (tossed at the table), and then get a mix of curries, stir fries, noodle dishes, and stews (Burmese food borrows from Indian, Chinese, and Thai). from Vice
The most popular dishes at Cornell's Risley dining room, which reopened this semester certified as gluten, peanut and tree-nut free, include poke bowls, stir fries, huevos rancheros and apple pie cupcakes. from The New York Times
Some of the prepackaged meals included cacio e pepe, quiches, spaghetti and meatballs, dumpling soup, chicken or pork katsu over rice with eggs, curries, ramen and soba noodle soups, stir-fries and more. from Business Insider
That has unleashed a wave of demand for used oil from places such as China and Southeast Asia, where cooking oils are widely used to prepare everything from stir-fries to piping hot samosas. from Reuters
Bhopal believes the difference comes down to Chinese meals including more boiled foods, lightly fried items and stir-fries, whereas Indian cooking entails longer, deeper frying of foods and the use of pressure cookers. from CNN
Sambal is as adaptable as the indigenous cooks who created it, and can be used as a marinade for skate, a base for curries, a sauce for stir-fries or a simple dip for fresh vegetables. from The New York Times
He has introduced four braising sauces, two for quick stir-fries and two for slower simmers; each comes with a simple recipe based on one of the restaurant's dishes, usually using at least half the jar of sauce. from The New York Times
In lieu of the olive oil I'd been using with reckless abandon, I started using a non-stick Canola oil spray to broil salmon fillets, sear chicken thighs, and make vegetable stir-fries, barely noticing a difference in taste. from Vice
A teacher taught her knife skills and introduced her to pesto, stir-fries and crepes — each one an exotic revelation to a girl raised on basic pre-food-revolution fare like fried pork chops, instant pudding and canned peas. from The New York Times
With the chicken cooked and sauce at the ready, Grinker quickly stir-fries fistfuls of snow peas, chopped onion, peanuts, and sliced garlic, with dried chilies, chili paste, Sichuan peppercorns, and chili flakes, adding stock and the kung po sauce as necessary. from Vice
Tamarind, specifically the paste, has taken up residence in my fridge door, where I can easily grab it to stir a tablespoon or two into stir-fries, soups, curries and chutneys — anywhere its fruitiness might brighten savory aromatics like garlic, ginger and chiles. from The New York Times
But this collection of Pacific archipelagos is far closer to Asia than Europe, and roulotte menus reflect the mashup of cultures that have shaped the cuisine of the islands: Chinese stir-fries and Thai-style curries, Polynesian fresh and cured fish dishes, globalized pizza, and French classics. from Vice
As a mostly stay-at-home dad responsible for all the meals in our household, I depend on a supply of boiled eggs in the refrigerator — ready to be added to soups, salads, stews, sandwiches, stir-fries and tacos — as an essential part of my planning. from The New York Times
The XO sauce I keep in my refrigerator to spoon into stir-fries and sprinkle over vegetables and dab on eggs owes its excellence to the writer and cooking teacher Diana Kuan, author of the recent "Red Hot Kitchen," a cookbook devoted to the creation of classic Asian chile sauces. from The New York Times
In fact, for years now I've used some of my space in this Wednesday newsletter to argue explicitly that you should set regular time in your cooking schedule each week not to cook with recipes, but to improvise off themes: stir-fries, say, or salads, braised chicken thighs or pasta bakes. from The New York Times
Ever the fans of last-minute clean-out-the-fridge stir-fries, we were more than elated to find that JJ had come prepared with his mise en place, well, en place, even if the ingredient combination might sound a little "rolled in stoned as hell at 3 AM." First, you've got the classic mirepoix trinity of onions, carrots, and celery. from Vice
Walk through a narrow, fluorescent-lit hallway, past window displays of handheld devices and accessories, and suddenly you're in a tiny, brightly painted oasis, eating—under the watchful eye of the Dalai Lama—from a limited menu of delicious Himalayan food: steamed momos, a type of dumpling similar to a Chinese bao, plus a handful of noodle dishes and stir-fries. from New Yorker
Take the scraps from everything you've eaten over the past several days—mushy oatmeal, different stir-fries from every day of the week, scrambled eggs, neon yellow curry—mix it together into a relatively uniform concoction, spread it into a baking tray with a thick—I can't emphasize this enough—thick layer of grated cheddar cheese on top, and pop it into the oven until warm in the middle and melted. from Vice
Choice Tables Taipei has always been a city where one doesn't have to work hard to eat awfully well: It has a street food scene as vibrant as that of Bangkok; restaurants that specialize in both Taiwanese and regional cuisines from around China; thousands of cheap and cheerful joints at which to drink cold beer with small plates and quick stir-fries; and a plethora of sushi bars, a remnant of decades spent under Japanese rule. from The New York Times
Dark soy sauce is often used in stews, stir-fries, and sauces. It is used in dishes requiring colours, such as red cooked dishes.
It can be baked, boiled, microwaved, steamed, sautéed or fried. This squash adds sweet flavor and texture to stir- fries. Its seed cavity is ideal for stuffing.
In Japan, where the plant is known as nira (), it is used for both garlic and sweet flavours, in miso soups and salads, stir-fries with eggs (niratama), and Japanese dishes such as gyōza dumplings.
Broadly speaking, there are two primary techniques: chao and bao. Both techniques use high heat, but chao adds a liquid and the ingredients are softer, where as bao stir fries are more crispy because of the Maillard reaction.
The menu is appetizers, stir fries, curries, noodle dishes and desserts. All the food is vegetarian and most is vegan. The crispy duck, the char guay teow and the chocolate orange mousse pie have been mentioned by food reviewers.
Most culinary and ornamental basils are cultivars of Ocimum basilicum and there are many hybrids between species. Thai basil (O. basilicum var. thyrsiflora) is a common ingredient in Thai cuisine, with a strong flavour similar to aniseed, used to flavour Thai curries and stir-fries.
Other species of vegetables that grow well in an aquaponic system include watercress, basil, coriander, parsley, lemongrass, sage, beans, peas, kohlrabi, taro, radishes, strawberries, melons, onions, turnips, parsnips, sweet potato, cauliflower, cabbage, broccoli, and eggplant as well as the choys that are used for stir fries.
Acacia dealbata seeds Acacia seeds are often used for food and a variety of other products. In Myanmar, Laos, and Thailand, the feathery shoots of Acacia pennata (common name cha-om, ชะอม and su pout ywet in Burmese) are used in soups, curries, omelettes, and stir-fries.
In Kenya, milk skin in called Maamalteet among the Kalenjin and is either used while cooking to thicken the sauces and stews or as a first step in making a wispy form of clarified butter and a fried milk protein (typically added to vegetable stir-fries).
Curry can be added to various Korean dishes such as bokkeumbap (fried rice), sundubujjigae (silken tofu stew), fried chicken, vegetable stir-fries, and salads. Curry is also used in Korean-style western food such as pasta and steak, as well as Korean-style Japanese food such as cream udon.
An alternative is to have one or smaller helpings of curry, stir fries and other dishes served together on one plate with a portion of rice. This style of serving food is called khao rat kaeng (lit., "rice covered with curry"), or for short khao kaeng (lit., "rice curry").
As well as being a houseplant or outdoor perennial depending on climate, Pelargonium crispum has a couple of other uses. Firstly, the leaves are edible and are used in salads or for flavouring cakes and stir- fries. Secondly, the leaves are very aromatic and can be used in something like potpourri.
Steamed jasmine rice is ideal for eating with stir fries, with grilled, fried, or braised food items, and in soups (when cooked slightly drier by adding a little less water during cooking). It often does not fare well when used for fried rice, as it is too soft and soggy when still warm.
A mesh bag full of live frogs waiting for a buyer at Chiang Mai's Thanin market. Frog meat in Thailand is mostly used in stir-fries and Thai curries. Stone Age people and hunter-gatherers relied on wildlife, both plants and animals, for their food. In fact, some species may have been hunted to extinction by early human hunters.
In Chinese and Southeast Asian cuisine, squid is used in stir-fries, rice, and noodle dishes. It may be heavily spiced. In China, Thailand, and Japan squid is grilled whole and sold in food stalls Pre-packaged dried shredded squid or cuttlefish are snack items in Hong Kong, Taiwan, Korea, Japan, China and Russia, often shredded to reduce chewiness.
All parts of the catsear plant are edible; however, the leaves and roots are those most often harvested. The leaves are bland in taste but can be eaten raw in salads, steamed, or used in stir-fries. Some recommend mixing them with other vegetables. Older leaves can become tough and fibrous, but younger leaves are suitable for consumption.
Oyster sauce adds a savory flavour to many dishes, making it an ideal choice for flavouring meat and vegetables. The sauce is a staple for much Chinese family-style cooking. It is commonly used in noodle stir-fries, such as chow mein. It is also found in popular Chinese-American dishes such as beef with stir-fried vegetables.
When dried in sunlight it becomes somewhat hard and is used in curry dishes and eaten with rice or chapati. This practice is especially prevalent in the Himalayas due to the long shelf life of the resulting product. In Andhra Pradesh, it is called "boodidi gummidikaya" (Telugu language). It is used to make stews, stir fries and vadialu.
Reportedly, Brazilians usually eat it raw in salads with oil and or vinegar, tomato, and onion, although the literature recommends cooking it. Sissoo spinach can be added to quiches, pies, curries, dals, pasta sauces, lasagna or added to dishes and stir-fries late in the cooking process as a spinach substitute and to add a nutty flavour.
Mango-ginger is a popular spice and vegetable due to its rich flavor, which is described as sweet with subtle earthy floral and pepper overtones and similar to that of raw mango. It is a delicious addition to salads and stir fries. It is used in South Asian and Southeast Asian as well as Far East Asian cuisines.
It can be consumed raw without removing the skin. Typically, the Vietnamese eggplant has a slightly bitter taste, but the bitterness may become stronger when the eggplant is over-ripe. The Vietnamese eggplant is very neutral smelling when raw, and develops an earthy scent when cooked. Vietnamese eggplants are used in Vietnamese cuisine in stir fries, soups and salads.
The broadbill swordfish (shutome), popular and shipped all over the mainland United States, is high in fat and its steaks may be grilled, broiled, or used in stir-fries. The groupers (hapuu) are most often steamed. The red snapper (onaga) is steamed, poached, or baked. The pink snapper (opakapaka) has a higher fat, and is steamed or baked, served with a light sauce.
Hoisin sauce is a thick, fragrant sauce commonly used in Chinese cuisine as a glaze for meat, an addition to stir fries, or as dipping sauce. It is darkly- colored in appearance and sweet and salty in taste. Although regional variants exist, hoisin sauce usually includes soybeans, fennel, red chili peppers, and garlic. Vinegar, five-spice powder and sugar are also commonly added.
Kelp noodles are mostly prepared in various Asian cuisine as a low- carbohydrate substitute for rice and pasta.Paleo-inspired kelp noodle recipes, Feb 9, 2011. Retrieved Mar 20, 2015, They are commonly used in soups, salads, stir-fries and vegetable side dishes. Since they have a neutral taste they take on the flavors of the dishes to which they are added.
Step 1:Prepare the chili paste. First, Mixed 1 tablespoon of shrimp paste, 1 tablespoon of garlic, 2 tablespoons of palm sugar, 2 Shredded Madan fruits, 2 eggplants, and 20 chilis in a mortar by pounding it. Then add 2 tablespoons of lime juice and mix it again after that let the mixture rest at room temperature. Step 2:Stir-fries the pork belly.
Despite the name, the Mongolian barbecue form of restaurant is not Mongolian, rather is derived from Taiwan and inspired by Japanese teppanyaki. Customers create a bowl from an assortment of ingredients displayed in a buffet fashion. The bowl is then handed to the cook, who stir-fries the food on a large griddle and returns it on a plate or in a bowl to the consumer.
Grapestone is edible and can be cooked in soups or stir-fries but care must be taken as overcooking can turn the plant mushy and gelatinous. This property can be exploited to use it as a thickening agent like its close relative Mastocarpus stellatus. Grapestone has a similar flavor to oysters. Grapestone is easily foraged from the shore, but like any wild species overharvesting is possible.
Auricularia polytricha is usually sold in dried form, and needs to be soaked in water before use. While almost tasteless, it is prized for its slippery but slightly crunchy texture, and its potential nutritional benefits. The slight crunchiness persists despite most cooking processes. Auricularia polytricha is coarser than Auricularia auricula-judae, and is more likely to be used in soups rather than stir-fries.
Chili peppers Capsicum fruits can be eaten raw or cooked. Those used in cooking are generally varieties of the C. annuum and C. frutescens species, though a few others are used, as well. They are suitable for stuffing with fillings such as cheese, meat, or rice. They are also frequently used both chopped and raw in salads, or cooked in stir- fries or other mixed dishes.
Vazhaithandu refers to banana stem or plantain stem and is used in various soups, stews, curries, stir fries and other dishes (thogayal, pachadi, poriyal and koottus).Fibre of health Hindu It is also used to make poriyal (subzi), juiced, used in a version of raita. lt is used as a remedy for kidney stones in TamilNadu,India. The 1968 Tamil film Panama Pasama featured the song Vazhai Thandu.
It imparts a garlic flavor and aroma in food, minus the spiciness. Green garlic is often chopped and stir-fried or cooked in soup or hot pot in Southeast Asian (i.e. Vietnamese, Thai, Myanmar, Lao, Cambodian, Singaporean), and Chinese cookery, and is very abundant and low-priced. Additionally, the immature flower stalks (scapes) of the hardneck and elephant types are sometimes marketed for uses similar to asparagus in stir-fries.
Pholiota microspora, commonly known as Pholiota nameko or simply , is a small, amber-brown mushroom with a slightly gelatinous coating that is used as an ingredient in miso soup and nabemono. In some countries this mushroom is available in kit form and can be grown at home. It is one of Japan's most popular cultivated mushrooms, tastes slightly nutty and is often used in stir- fries. They are also sold dried.
Cranberry hibiscus is mostly known for its slightly sour or pleasantly tart young leaves which are commonly used as a vegetable, either raw or cooked. In South America, the leaves are used sparingly in salads and stir-fries. Leaves are eaten in small quantities due to acid content and because they are mucilaginous. Cranberry hibiscus leaves also contribute to the décor of various dishes since they retain their color after being cooked.
Doughnuts frying in oil Types of fat include vegetable oils, animal products such as butter and lard, as well as fats from grains, including maize and flax oils. Fats are used in a number of ways in cooking and baking. To prepare stir fries, grilled cheese or pancakes, the pan or griddle is often coated with fat or oil. Fats are also used as an ingredient in baked goods such as cookies, cakes and pies.
When cooked with pork short ribs, the resulting soup is traditionally thought to help produce more milk for breastfeeding mothers. In the Philippines it is candied (referred to plainly as kundol) and is used as a pastry filling for bakpia (hopia in the Philippines). It is also an ingredient in some savory soups (sabaw) and stir-fries (guisado). In Indian cuisine it is traditionally used to prepare a wide variety of dishes.
As with many dried foods, conpoy was originally made as a way to preserve seafood in times of excess. In more recent times its use in cuisine has been elevated to gourmet status. Conpoy has a strong and distinctive flavor that can be easily identified when used in rice congee, stir fries, stews, and sauces. XO sauce, a seasoning used for frying vegetables or seafoods in Cantonese cuisine, contains significant quantities of conpoy.
Thicker cellophane noodles are also commonly used to imitate the appearance and texture of shark's fin in vegetarian soups. Thicker varieties, most popular in China's northeast, are used in stir fries as well as cold salad-like dishes. A popular soup using the ingredient is fried tofu with thin noodles (; Pinyin: yóu dòu fu-xiàn fěn tāng). A popular Sichuan dish called ants climbing a tree consists of stewed cellophane noodles with a spicy ground pork meat sauce.
And in Japan, back loin (fatback) lard is frequently used for ramen, creating a thick, nutty, slightly sweet and very hearty dish. Traditionally, along with peanut oil, lard is extensively used in Asian cooking as a general-purpose cooking oil, esp. in stir-fries and deep-frying. Schweineschmalz, German lard Griebenschmalz, German lard with crispy pieces of pork skin In Germany lard is called Schweineschmalz (literally, "rendered fat from swine") and has been a longtime favorite as a spread.
Spiedie meat cubes can also be eaten straight off the skewer or can be served in salads, stir fries, and a number of other dishes. The marinade recipe varies, usually involving olive oil, vinegar, and a variety of Italian spices and fresh mint. Spiedies have been celebrated at the Spiedie Fest and Balloon Rally in Binghamton, New York, every August since 1983. The annual event includes a spiedie cook-off in search of the best spiedie recipes.
De la Loubère, The Kingdom of Siam, p.35 The soy sauces which are used in Thai cuisine are of Chinese origin, and the Thai names for them are (wholly or partially) loanwords from the Teochew dialect: si-io dam (black soy sauce), si-io khao (light soy sauce), si-io wan (sweet soy sauce), and taochiao (fermented whole soy beans). Namman hoi (oyster sauce) is also of Chinese origin. It is used extensively in vegetable and meat stir fries.
Traditionally this plant is an important vegetable in parts of Indonesia, the Philippines, Vietnam, Laos, Isan (Thailand) and parts of India, where the central flower stalk and the leaves are used in soups, curries, salads and stir-fries. The immature flower buds are also eaten. In Isan the leaf is eaten raw with nam phrik. Owing to its flat taste, in some areas it is considered "poor people's food" or emergency food, eaten whenever there is not much else left.
Yam no mai, a northern Thai salad made with boiled bamboo shoots In Thai cuisine bamboo shoots are called no mai. It can be used in stir-fries, soups such as tom kha kai, curries such as kaeng tai pla, as well as in salads such as sup no-mai. Some dishes ask for fresh bamboo shoots, others for pickled bamboo shoots (no mai dong). In Vietnamese cuisine, shredded bamboo shoots are used alone or with other vegetable in many stir-fried vegetable dishes.
To prepare dried hijiki for cooking, it is first soaked in water then cooked with ingredients like soy sauce and sugar to make a dish. In Japan, hijiki is normally eaten with other foods such as vegetables or fish. It may be added to foods that have been steamed, boiled, marinated in soy sauce or fish sauce, cooked in oil, or added to soup, stir fries or quiches. Hijiki seaweed may be mixed with rice for sushi but is not used as a wrap to prepare sushi.
Other vegetables like calabash, chayote, kelor, yardlong bean, eggplant, gambas and belustru, are cut and used in stir fries, curries and soups like sayur asem, sayur lodeh or laksa. Daun ubi tumbuk is pounded cassava leaves dish, commonly found in Sumatra, Kalimantan and Sulawesi. Sayur sop is cabbage, cauliflower, potato, carrot, with macaroni spiced with black pepper, garlic and shallot in chicken or beef broth. The similar mixed vegetables are also stir fried as cap cai, a popular dish of the Chinese Indonesian cuisine.
In Odisha, India, they are used to make a variety of dishes, especially a sour dish - ଝୁଡ଼ୁଙ୍ଗ ବେସର [judunga besara] cooking along with mustard sauce and lime. They are also used in stir-fries in Chinese cuisine and Kerala cuisine. In the Philippines, they are widely eaten stir-fried with soy sauce, garlic, and hot pepper and in an all-vegetable dish called utan, or are stewed in bagoong-based dishes such as pinakbet and dinengdeng. Other Filipino dishes that have yardlong beans as ingredients are sinigang and kare-kare.
This is a common technique in the processed food industry, and most frozen and prepared foods are par-cooked. A second reason is to take advantage of different cooking techniques. For example, one method of preparing french fries involves first boiling, then frying the potatoes, so they have a crisp exterior and fluffy interior. In stir-fries or other mixed dishes, meats, root vegetables, and other foods that take a long time to cook, will be par-cooked so they finish at the same time as other foods.
Ants climbing a tree (螞蟻上樹) In Chinese, the most commonly used names are fěnsī (, literally "noodle thread") and dōngfěn (, literally "winter noodle"). They are also marketed under the name saifun, the Cantonese pronunciation of the Mandarin xìfěn (; literally "slender noodle"), though the name fánsī (粉絲) is the term most often used in Cantonese. In China, cellophane noodles are a popular ingredient used in stir fries, soups, and particularly hot pots. They can also be used as an ingredient in fillings for a variety of Chinese jiaozi (dumplings) and bing (flatbreads), especially in vegetarian versions of these dishes.
Papa rellena Peruvian cuisine naturally contains the potato as a primary ingredient in many dishes, as around 3,000 varieties of this tuber are grown there. Some of the more notable dishes include boiled potato as a base for several dishes or with ají-based sauces like in Papa a la Huancaína or ocopa, diced potato for its use in soups like in cau cau, or in Carapulca with dried potato (papa seca). Smashed condimented potato is used in causa Limeña and papa rellena. French- fried potatoes are a typical ingredient in Peruvian stir-fries, including the classic dish lomo saltado.
In Chinese cuisine, the gourds are used in stir fries or combined with pork or pork/beef bones to make winter gourd soup, often served in the scooped out gourd, carved by scraping off the waxy coating. It is also chopped and candied as wintermelon candy (táng dōng guā), commonly eaten at New Year festivals, or as filling for Sweetheart cake (lǎopó bǐng). It has also been used as the base filling in Chinese and Taiwanese mooncakes for the Moon Festival. In Vietnamese cuisine, it is called bí đao, and is usually used to make soup or stew.
Cast iron's ability to withstand and maintain very high cooking temperatures makes it a common choice for searing or frying, and its excellent heat retention makes it a good option for long-cooking stews or braised dishes. Because cast-iron skillets can develop a "non-stick" surface when cared for properly, they are excellent for frying potatoes or preparing stir- fries. Some cooks consider cast iron a good choice for egg dishes, while others feel the iron adds an off-flavor to eggs. Other uses of cast-iron pans include baking, for instance for making cornbread, cobblers and cakes.
Meatless products made from soybeans (tofu), or wheat-based seitan are sources of plant protein, commonly in the form of vegetarian sausage, mince, and veggie burgers. Soy-based dishes are common in vegan diets because soy is a protein source. They are consumed most often in the form of soy milk and tofu (bean curd), which is soy milk mixed with a coagulant. Tofu comes in a variety of textures, depending on water content, from firm, medium firm and extra firm for stews and stir-fries to soft or silken for salad dressings, desserts and shakes.
When cooked, chayote is usually handled like summer squash; it is generally lightly cooked to retain the crispy consistency. Raw chayote may be added to salads or salsas, most often marinated with lemon or lime juice, but is often regarded as especially unpalatable and tough in texture. Whether raw or cooked, chayote is a good source of vitamin C. Although most people are familiar only with the fruit as being edible, the root, stem, seeds and leaves are edible as well. The tubers of the plant are eaten like potatoes and other root vegetables, while the shoots and leaves are often consumed in salads and stir fries, especially in Asia.
A jar of Tianjin preserved vegetable Tianjin preserved vegetable (; literally "Tianjin winter vegetable"; also called tung tsai (), Tientsin preserved vegetable or Tianjin preserved cabbage) is a type of pickled Chinese cabbage originating in Tianjin, China. It consists of finely chopped Tianjin cabbage (箭杆菜; a variety of Chinese cabbage with an elongated shape) and salt. Garlic is also generally added in the pickling process, although it is omitted in versions prepared for consumption by members of certain Chinese Buddhist sects, who practice strict Buddhist vegetarianism and do not consume garlic or other spicy foods. This pickled vegetable is used to flavor soups, stir fries or stewed dishes.
First, set the pan at medium heat then put about 200 grams of pork belly into the pan rendering the fat a bit, after that add 2 red onion, 2 tablespoons of palm sugar, and seasoned with 3 tablespoons of fish sauce taste for your liking, then split it into 2 portions. Step 3:Make the chili paste. First, set the pan at medium-high heat, pour the chili paste mixture in the pan stir-fries it till aromatic then add 1 portion of pork belly and 3 tablespoons of dried shrimp, after that served it in a bowl with pork belly, fried catfish batter or pla duk fu in Thai and salted egg.
The foods that are made to order, tend to be dishes that can be quickly prepared: quick stir fries with rice, such as phat kaphrao (spicy basil-fried minced pork, chicken, or seafood) or phat khana (stir fried gailan), and quick curries such as pladuk phat phet (catfish fried with red curry paste). Street food during the Yasothon Rocket Festival Noodles are a popular street food item as they are mainly eaten as a single dish. Chinese-style noodle soups, fried noodles, and fermented Thai rice noodles (khanom chin), served with a choice of different Thai curries, are popular. Nearly everywhere in Thailand you will see som tam (green papaya salad) and sticky rice sold at stalls and roadside shops.
Berkeley, California: Ten Speed Press (1985) The pastes are usually salty and savoury, but may also be spicy, and are used as a condiment to flavour foods such as stir-fries, stews, and soups. The colours of such pastes range from light tan to reddish brown and dark brown. The differences in colour are due to different production methods, such as the conditions of fermentation, the addition of wheat flour, pulverized mantou, rice, or sugar and the presence of different microflora, such as bacteria or molds used in their production, as well as whether the soybeans are roasted (as in chunjang) or aged (as in tauco) before being ground. Fermented bean pastes are sometimes the starting material used in producing soy sauces, such as tamari, or an additional product created from the same fermented mass.