Melissa’s Best Ever Stir Fry Sauce And A Break

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Hey Guys,   I have really been struggling with my blog since I finshed my Whole30.  Part of the reason is I haven’t quite figured out how to incorporate the changes I am making in my diet into my blog while remaining true to the original intent  of my blog.  The other part is I am spreading myself pretty thin lately.  I work a fulltime job as a cashier/cake decorator and a part time job that pays very well but eats up almost all of my weekends.  Most of my freetime durning the week is spent working on a project for a couple of my friends who want to do a Whole30 but who have never cooked much.  I am spending a lot of time putting together resources and quick and easy Whole30 compliant recipes for them and teaching them how cook the basics.  As I told my friend, Audrey a while back, something as got to give and it’s better it is your blog rather than your sanity.  For the rest of June and probably  some of July, I am going to take a little  break from blogging and focus on some of my other projects. I’ll be back in a few weeks and ready to blog like crazy.

Before I go, I want to leave you with one last recipe.  Just before I finished my Whole30, I found Melissa Joulwan’s blog, Well Fed, and her cookbooks, Well Fed, Well Fed 2 and Well Fed Weeknights.  I totally fell in love with them.   Melissa as a nice variety of recipes inspired by food from all over the world.  All her books include  the recipes for the sauces and spice blends used in her book.  I love being able to make spice blends because nothing is more frustrating to me, then finding a recipe I really want to try only to find  it needs a spice blend I don’t have and don’t have easy acess to.   The best part of Melissa’s cookbooks is that a lot of her recipes have variations so you can find a  recipe  for what you have on hand.

This stir fry sauce is one of my favorite recipes of Melissa’s. In addition to a using it as a wonderful stir fry sauce you could use it as an awesome dressing for a salad.

[Melissa’s Best  Ever Stir Fry Sauce” difficulty = “Easy”]

recipe from Melissa Joulwan’s Well Fed Cookbook

1/2 tsp rice vinegar

1 clove garlic, minced

2 tsp Chinese 5 spice powder

1/2 tsp crushed red pepper flakes

2 TBS fresh orange juice

3 TBS coconut aminos ( sub tamari or light soy sauce)

In a small bowl, combine the vinegar, garlic,  and 5 spice powder.  Mix  into a smooth paste.  Add the orange juice and stir well.   Add the coconut aminos and stir well again. Use as a sauce for about up to 8 ounces of meat and 4 cups of vegetables.  [/recipe]

20 Minute Beef Zucchini Skillet

I think I have a problem.  My spice cabinet runneth over.  I have 27 jars of spices and that is not including salt and pepper and after a major spice clean out. Is 27 jars of spices extreme? Not if you actually use them.  You know, if you have been around A Solitary Feast for awhile, I absolutely love makeing spice rubs and spice blends for my food.  No matter how basic your ingredients are you make them amazing simply by adding spices, a spice blend or spice rub.  I used alot of spice blends and rubs on my Whole30 because they kept me from being bored with my food when I only felt like spending the minimum amount of time in the kitchen.

I made an adobo seasoning blend to make this stir fry from one of my new favorite blogs, Welless Mama.  It is a quick and easy Whole30 compliant recipe.  Oh, yeah, it tastes really good too, even if you aren’t doing a Whole30.

20 Minute Beef Zucchini Skillet

Adapted from Wellness Mama.com

1/2 lb ground beef

1 onion, thinly sliced

1-2 medium` zucchini, julienned

1 1/2 TBS olive oil

1/2 tsp garlic powder

1 tsp onion powder

1/2 tsp adobo seasoning

1/2 tsp dried basil

Heat skiller over medium high heat.  Add olive oil, onions,  and zucchini.  Cook until they are just starting to soften.  Remove from the pan and place in a baking dish.  Put under the broiler and cook, 7-10 minutes, or until the desired crispness is achieved.  Meanwhile,  brown the meat and spices until the beef is no longer pink.  Add the zucchini/onion mixture back to the skillet, combine well.  Serve.

 

Stir Fry Sauces

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Stir fries are a great way to use up the little bits of meats and vegetables that accumulate over the course of the week. You know the stuff I am talking about, those meats and vegetables that aren’t enough to make a meal but are too much to throw away. You can use things like leftover cabbage, celery, carrots, mushrooms, bell peppers, onion, green beans, baby corn, pork, chicken or beef. What you use for the vegetables and protein doesn’t really matter because what really makes a stir fry shine is the sauce.

I have been collecting and trying different stir fry sauces from different sources for years. I have even attempted my creating my very own from stuff I had in my fridge. Here are a few of my favorites. All the ingredients should be easy to find at your local grocery store.

I never really measure my vegetables when I make a stir fry. When my 3 quart frying pan is full I stop. Have all the vegetables chopped and the sauce made before you start cooking once the first veggies hit the pan things move very quickly.

Mollie's Stir Fry Sauce


Ingredients
¼ cup soy sauce
3 cloves garlic, minced
1 TBS rice or distilled white vinegar
1 TBS ketchup
2 tsp fresh ginger, mince
1 tsp dark sesame oil
Whisk all of the ingredients together in a small bowl.

Adapted from The Enchanted Broccoli Forest

Sesame Oyster Sauce


Ingredients
1 TBS minced ginger
3 cloves garlic, minced
2 TBS soy sauce
1 TBS oyster sauce
1 tsp sesame oil
½ tsp chili garlic sauce
½ cup water
1 ½ TBS cornstarch
Mix all the ingredients together and stir well. Use over a stir fry of pork, mushrooms, green onions and cashews

Julie’s Stir Fry Sauce


Ingredients
¼ cup soy sauce
2 TBS hoisin sauce
2 cloves garlic, minced
1 tsp grated ginger
1 tsp sesame oil
Combine all ingredients and mix well. Pour over sautéed stir fry vegetables and cook until slightly thickened.

This is the recipe I created

Stir Fried Chicken with Ketchup

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I have never been a big fan of ketchup as a condiment. If I am going to dip my French fries in something itis usually ranch dressing. I m, however, a big fan of ketchup as in ingredient. Ketchup gives a lot of flavor to recipe quickly.

One of my favorite ketchup based recipes is Mark Bittmans Stir Fried Chicken with Ketchup. I wish Mr. Bittman would have been a little more creative in naming this dish. When I say I am having stir fried chicken with Ketchup people assume I must be very poor to be cooking with ketchup.

Stir Fried Chicken with Ketchup


Ingredients
¾ lb chicken thighs, cut into 1 inch cubes, patted dry
¼ cup cornstarch or flour
2 TBS canola oil
salt and pepper, to taste
1 TBS slivered garlic
¼ tsp cayenne pepper
¼ cup plus 2 tablespoons ketchup

Toss the chicken with flour so it is lightly coated. Put 1 tablespoon oil in a large non stick skillet over high heat. When the oil is hot add the chicken in one layer and sprinkle with salt and pepper. When the chicken is browned on one side toss it and cook until it is just about done, 5-10 minutes depending on the size of the pieces. Transfer to a plate. Turn off heat and let the pan cool for a minute. Add the remaining oil to the pan and turn heat to medium high. Add the garlic and cayenne. Cook, stirring, for about 2 minutes. Add the ketchup and stir; cook until it bubbles then darkens slightly, about 1 minute. Return the chick to the pan and stir to coat with sauce. Taste and adjust the seasoning. Serve over rice.

Adapted from How to Cook Everything

Vegetable Stir Fry — What to Cook When You Don’t Feel Like Cooking #2

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I am not much of a vegetable eater. I know I should be but I am not. I think the problem is I just don’t know how to cook vegetables any other way then boiling them or putting then in salads, which gets pretty boring after awhile. My summer project is to try new vegetables and learn new ways to cook old favorites.

This stir fry is one of my old favorites. It only takes about 15 minutes from start to finish and is a great way to use up bits and pieces of left over vegetables you have in the fridge. Feel free to change up the vegetables. Just remember to add the hard vegetables first and cook them till they are almost crisp tender before add the softer vegetables.

Vegetable Stir Fry


Ingredients
2 TBS canola oil
1 TBS minced garlic
1 TBS minced ginger
½ cup chopped scallion or onion
1 large carrot, sliced
2 celery stalks, sliced
8 oz snow peas, trimmed
¼ cup stock or water
2 TBS soy sauce
1 tsp dark sesame oil

Heat a large deep skillet over medium-heat for 3 – 4 minutes. Add the oil, and almost immediately, the garlic, ginger, and scallion. Cook, stirring, for about 15 seconds, add carrot, celery, snow peas, and stock. Cook, stirring frequently, until the vegetables are tender, about 7 minutes. If the mixture is completely dry, add a couple of tablespoons more of stock or water, then the soy sauce, and sesame oil; stir and take off the heat. Serve or store, covered, in the refrigerator up to one day.

Adapted from How to Cook Everything