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Posts Tagged ‘stir-fry’

by Caitlin Saniga

Sesame red rice

I made this right before I left Roanoke on the day I went outside and measured 18 inches of snow on the front porch. I’d gone to the grocery store the day before and bought a scant few snacks. But when the storm hit, I realized I didn’t have much in the way of real food. So I dug into the pantry and pulled some of my favorite Asian sauce ingredients from the fridge. Sesame quickly became the flavor that tied this dish together, and it was perfect with the already-nutty red rice.

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by Sarah Steimer

We ate this after (stupidly) going grocery shopping on a Saturday. It was basically the best reward ever and didn't take long at all.

We ate this after (stupidly) going grocery shopping on a Saturday. It was basically the best reward ever and didn’t take long at all.

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by Sarah Steimer

We have stir-fry at least once a week - although this was a departure from our usual.

  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon toasted sesame oil (I used olive oil, wasn’t making another trip out)
  • 2 teaspoons cornstarch
  • 1/4 teaspoon chile-garlic sauce OR Sriracha! Yeah!
  • 1 tablespoons vegetable oil
  • 1 medium red onion, halved, cut into wedges, and pulled apart (1 1/2 cups)
  • 1 small yellow or red bell pepper, thinly sliced (1 1/2 cups)
  • 1 cup raw unsalted cashews or peanuts
  • 1 tablespoon grated fresh ginger
  • 2 cups snap peas

Whisk together soy sauce, sesame oil, cornstarch, chile-garlic sauce (OR Sriracha! Yeah!) and 1/2 cup water in small bowl. Set aside.

Heat vegetable oil in a pan (if you have a wok – good for you) over high heat. Add onion, bell pepper, cashews, and ginger and stir-fry 2 to 3 minutes, or until onion and cashews begin to brown. Add snap peas and stir-fry 1 minute. Add soy sauce mixture, and cook 1 to 2 minutes more, or until sauce has thickened and vegetables are coated with sauce.

Makes four servings.

Recipe adapted from: Vegetarian Times

Photo: Sarah Steimer

 

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by Caitlin Saniga

Guys! This was my first time cooking with fresh mushrooms! Here's a hint from Martha Stewart on cleaning mushrooms: You can simply wipe the caps with a damp paper towel. (But don't rinse them, or they'll become soggy. Yick.)

  • 1 tablespoon sesame oil
  • 1/2 teaspoon soy sauce
  • 1 bunch medium or thick asparagus, tough ends trimmed, stalks sliced into 1 1/2-inch pieces
  • 8 ounces fresh shiitake mushrooms, trimmed and sliced into 1/2-inch-thick pieces
  • 1 tablespoon sesame seeds, toasted
  • salt and pepper

Heat the oil in a large skillet or wok over medium-high heat. Add the asparagus and mushrooms, and saute just until tender, 5-6 minutes. Remove from heat. Sprinkle with the toasted sesame seeds, and season with salt and pepper. Serve hot, alongside rice, if desired.

Makes 4 small servings.

Recipe adapted from: The Martha Stewart Living Cookbook: The New Classics

Photo: Caitlin Saniga

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by Sarah Steimer

  • 8-oz. package of Japanese soba noodles OR whole-wheat linguine
  • 1 tablespoon sesame oil
  • 1 lb. boneless, skinless chicken breasts, cut into strips OR 1 l.b extra-firm tofu, diced
  • 1 red, orange or yellow bell pepper, cut into strips
  • 1 1/2 cups sliced carrots
  • 1/2 large red onion, diced
  • 3 scallions, sliced
  • 1/4 teaspoon crushed red pepper flakes
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons teriyaki sauce

Cook noodles according to package directions until al dente. Drain and toss immediately in a large bowl with the sesame oil. In a large skillet, cook the chicken or tofu  then add to the pasta. Cook the peppers, carrots, onion, scallions and red pepper flakes. Stir frequently until veggies are tender-crisp. Add noodles, chicken or tofu, soy sauce and teriyaki sauce to the pan with the veggies and toss together for about 1 minute.

Source: Gretchen McKay, Pittsburgh Post-Gazette

Photo: Sarah Steimer

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