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Entries tagged with 'stir-fries'

Pan-Fried Noodles with Shrimp, Snap Pea, and Carrot

Serious Eats Nick Kindelsperger Post a comment

Why go to the trouble of boiling noodles, draining them in a colander, rinsing them under cold water, draining them again, and then stir-frying them? Sure, sometimes I love making things needlessly difficult for myself, but this is not one of those cases. Instead, I was after a crunchy noodle base, which would maintain its integrity even after toppings and a strong sauce are poured on top. More

Make-Ahead Turmeric Mushroom Stir-Fry with Herbs and Vermicelli

Serious Eats Suzanne Lehrer 1 comment

Inspired by cha ca la vong, a flavorful Vietnamese stir-fry, these mushrooms take on warm notes from turmeric, acidity from vinegar and lime, and sweet freshness from scallions and heaps of dill. More

Cantonese-Style Lobster with Ginger and Scallions

Serious Eats J. Kenji López-Alt 2 comments

Large chunks of shell-on lobster stir-fried with scallions, ginger, hot peppers, and yellow chives in a lightly seasoned sauce. It's a mess to eat, but a delicious one. More

Chicken-Green Bean Yellow Chili Stir-Fry

Serious Eats Leela Punyaratabandhu 7 comments

This quick and easy Thai-style chicken and long bean stir-fry flavored with fish sauce, chilis, and kaffir lime comes together in under fifteen minutes and uses a simmering/reducing technique that packs in the flavor without overwhelming your kitchen with smoke. More

Fried Bee Hoon (Singapore Noodles)

Serious Eats Yvonne Ruperti 5 comments

Don't ask for "Singapore Noodles" inside Singapore unless you want to be tagged as a tourist. Here's an authentic version of the dish. More

Easy Stir-Fried Broccoli and Brussels Sprouts

Serious Eats Yasmin Fahr 2 comments

Broccoli and brussels sprouts quickly stir-fried in a hot wok or skillet. More

Chicken Red Curry Stir-Fry with Green Beans

Serious Eats Leela Punyaratabandhu 13 comments

A seven-ingredient, three-minute stir-fry packed with Thai flavor. This is about as fast, easy, and flavorful as dinner gets. More

Salt-Fried Pork

Serious Eats Chichi Wang 2 comments

A quick stir-fry of pork belly seasoned with chili bean paste and scallions. More

Tofu Skin Noodles

Serious Eats Chichi Wang 1 comment

Tofu skin cut into noodle-like strips and stir-fried with soy sauce and oyster sauce. More

Stir-Fried Chinese Broccoli with Crispy Pork Belly (Khana Mu Krop)

Serious Eats Leela Punyaratabandhu 1 comment

A classic Thai stir-fry of pork belly and chinese broccoli in oyster sauce, flavored with garlic and chilies More

Vegetable Lo Mein

Serious Eats Kerry Saretsky Post a comment

A rainbow of vibrant veggies, tossed simply with Asian egg noodles and soy sauce. A very virtuous and super simple dinner for two. More

Stir-Fried Rice Noodles with Eggs and Greens

Serious Eats Chichi Wang 2 comments

Stir-frying dried rice noodles is much the same as stir-frying rice, in terms of the amount of oil, the seasonings, and the ingredients you want to add. Eggs, vegetables, ground meat - anything which can be parsed into little bits, works well for stir-frying with the noodles. More

Dinner Tonight: Everyday Fried Noodles (Tian Tian Chao Mian)

Serious Eats Nick Kindelsperger 3 comments

This sounds obvious, but it needs to be said: these really are the kind of noodles I could eat everyday. The recipe, which comes from Saveur's The New Comfort Food, tastes like what every carton of greasy take-out noodles wishes it could be. It's not about just dumping a bunch of ingredients into a wok. Every ingredient is introduced at the right point; the flavors are clean and precise. More

Stir-Fried Vegetables with Salted Duck Egg Yolks

Serious Eats Chichi Wang Post a comment

Like curing meats, the practice of salting duck eggs may have started as a method of preservation, but now salted duck eggs are a delicacy. Salting makes the egg whites dense and almost rubber-eraser-like in appearance, but it's the yolks that are especially prized. There's nothing quite like a good salted duck egg yolk. If properly salted, the duck egg yolks are creamy, granular, and oily all at once—an intriguing textural composition that tastes especially rich and salty. More

Stir Fried Garlic Spinach with Mustard Seeds

Serious Eats Max Falkowitz Post a comment

[Photograph: Max Falkowitz] If you've had dim sum, there's a good chance you've had water spinach, stir fried with garlic till just wilted. It's a clean, simple dish that shows greens at their best, and one that takes quite well... More

Dinner Tonight: Five-Spice Beef Stir Fry

Serious Eats Nick Kindelsperger 5 comments

I completely botched a stir-fry recipe earlier this week, and I'm not proud of it. I thought I had the technique down, but this meal was bland and greasy with limp vegetables and tough meat. I had obviously tried to... More

Dinner Tonight: Chicken and Pineapple Stir-Fry

Serious Eats Nick Kindelsperger 2 comments

So where should I begin? I didn't have a wok. But this pork stir-fry recipe from Things Cook Love looked amazing, and I figured that I would be fine with a smoking-hot iron skillet. I trudged off to the market,... More

Dinner Tonight: Long Beans and Tofu Stir Fry

Serious Eats Nick Kindelsperger 3 comments

Me and tofu don't have much of a history, but I'm happy that this recipe brought us a little closer. The extra-firm tofu sucks up the spicy sauce, and transforms into impressively flavorful little bites that are far from the... More

Dinner Tonight: Lemony Chickpea Stir-Fry

Serious Eats Blake Royer 3 comments

The brilliant secret to this recipe, an unclassifiable number that's kind of a stir-fry but with none of the usual ingredients, is the way chickpeas will caramelize and turn nutty-brown if you heat them over high heat in a skillet.... More

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