Asian Stir-Fry Recipes - Spicy Asian Guy Cooks Keto https://spicyasianguycooksketo.com/tag/asian-stir-fry-recipes/ Cooking Blog Mon, 06 Sep 2021 20:47:30 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.1 https://i0.wp.com/spicyasianguycooksketo.com/wp-content/uploads/2018/03/28577044_2033586886967740_9123584586973570965_n.jpg?fit=32%2C32&ssl=1 Asian Stir-Fry Recipes - Spicy Asian Guy Cooks Keto https://spicyasianguycooksketo.com/tag/asian-stir-fry-recipes/ 32 32 143636475 SZECHUAN TOFU GROUND PORK STIR-FRY https://spicyasianguycooksketo.com/2021/09/06/szechuan-tofu-ground-pork-stir-fry-this-szechuan-stir-fry-recipe-is-a-perfect-marriage-of-savory-sweet-and-spicy/ https://spicyasianguycooksketo.com/2021/09/06/szechuan-tofu-ground-pork-stir-fry-this-szechuan-stir-fry-recipe-is-a-perfect-marriage-of-savory-sweet-and-spicy/#comments Mon, 06 Sep 2021 20:37:50 +0000 https://spicyasianguycooksketo.com/?p=2916 Sichuan cuisine (romanized as Szechwan cuisine) is a style of Chinese cooking originating from Sichuan Province.  It has bold flavors, particularly the pungency and spiciness resulting with preparing dishes with garlic and chili peppers, and the unique flavor of cooking with Sichuan peppercorn.  Other well …

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Sichuan cuisine (romanized as Szechwan cuisine) is a style of Chinese cooking originating from Sichuan Province.  It has bold flavors, particularly the pungency and spiciness resulting with preparing dishes with garlic and chili peppers, and the unique flavor of cooking with Sichuan peppercorn.  Other well recognized Szechuan dishes included: Kung Pao chicken or beef, Shredded pork in garlic sauce, Spicy deep-fried chicken, Twice-cooked pork, Hot & sour soup.

Sichuan cuisine often contains food preserved through pickling, salting and drying.  Preserved dishes are generally served as spicy dishes with heavy application of chili oil.  Other commonly used spices in Sichuan cuisine are garlic, chili peppers, ginger and star anise.

This Szechuan stir fry recipe is a perfect blend of savory, sweet and spicy.  Chili peppers (which include red pepper flakes, or chili paste) are combined with garlic, ginger, soy sauce to create a complex, savory, spicy stir fry with a touch of sweetness from brown sugar.  Szechuan peppercorns add the remaining spicy flavor ( I use a chili pepper flake/ chili paste mixture sauce that already has the peppercorns added or use black pepper or peppercorns).

With a little advanced prep time, you can have dinner on the table in 20 minutes!  Prepare the marinade sauce in large quantities and keep on hand in the refrigerator and it will be ready anytime you want to cook a sensational stir-fry dish (Szechuan Style). 

To make a basic Szechwan Sauce, use the following ingredients:

  • Soy Sauce: This will be the base of the sauce, I recommend low-sodium.
  • Sweetener: Maple syrup, brown sugar, or any keto preferred sweetener may be used.
  • Chili Garlic Sauce: Sriracha or prepared sauces (Asian markets carry numerous brands).
  • Rice Vinegar or Vinegar Wine: gives a flavor or acts as a natural acidic aroma and taste/ preservative.
  • Seasonings: Chinese five spice powder, crushed red pepper flakes, garlic powder and ground ginger.

On a vegetarian diet, prepare without the meat and add Shiitake mushrooms and additional veggies: (shredded red cabbage, carrots, asparagus, green beans, red, yellow or orange bell peppers, onions and Asian egg plant).

Add 2 tablespoons of grapeseed oil and heat on high, add garlic and ginger.

Quickly brown garlic and ginger.

Add 2 more tablespoons of grapeseed oil and heat to high, add ground meat and stir-fry for one minute and then turn down heat to medium.  

Stir-fry meat until the outside surface is slightly browned and meat is still pink.  Do not overheat and dry out meat!  

Crushed red pepper mixture.

Mix meat with pepper mixture until meat is evenly coated. If drying occurs, add water.

One block of firm or medium firm tofu.

Cut tofu into 1/2″ squares.

Fresh bamboo shoot

Slice one large bamboo shoot.

Add bamboo shoot and combine with meat.  Continue to stir-fry for one minute.

Add tofu and spread evenly on top of ground pork. DO NOT STIR TOFU AFTER ADDING TO SKILLET, IN ORDER TO KEEP TOFU PIECES FROM BREAKING APART.  Tofu will get firmed after braising and you can stir it once it is cooked.

Pour in marinade mixture, broth or water and cook until bringing to a simmer.  Simmer, covered over low heat for 10 to 15 minutes, until tofu becomes tender and the sauce has reduced to half the original amount.  

Cook until sauce thickens.  Turn off heat and transfer to serving platter.  Add green onion stalks sliced 1/2″ for garnish.

Serve immediately over keto riced cauliflower or Quinoa. (one half cup of cooked Quinoa) is around 17 grams of net carbs.  If you can maintain ketosis while eating a higher range of carbs, Quinoa or brown rice would be fine.

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]]> https://spicyasianguycooksketo.com/2021/09/06/szechuan-tofu-ground-pork-stir-fry-this-szechuan-stir-fry-recipe-is-a-perfect-marriage-of-savory-sweet-and-spicy/feed/ 4 2916 STIR-FRIED CHINESE LONG BEANS & SHRIMP https://spicyasianguycooksketo.com/2020/09/25/stir-fried-chinese-long-beans-shrimp/ https://spicyasianguycooksketo.com/2020/09/25/stir-fried-chinese-long-beans-shrimp/#comments Sat, 26 Sep 2020 02:03:33 +0000 https://spicyasianguycooksketo.com/?p=2299 Chinese Long Beans (also known as “Chinese Green Beans”, “Yard-Long Beans”, “Chopstick Beans” “Snake Bean” or “Pea Bean”) are grown in subtropical/tropical climates and most widely grown in warmer parts of South Asia, Southeast Asia and Southern China.  This bean is a staple vegetable in …

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Chinese Long Beans (also known as “Chinese Green Beans”, “Yard-Long Beans”, “Chopstick Beans” “Snake Bean” or “Pea Bean”) are grown in subtropical/tropical climates and most widely grown in warmer parts of South Asia, Southeast Asia and Southern China.  This bean is a staple vegetable in Asian cuisine.  The crisp, tender pods are eaten both fresh and cooked.  They are at their best when young and slender.  They are sometimes cut into short sections for cooking uses.  As a West Indian dish, they are often stir-fried with potatoes and shrimp.  In Odisha, India, they are used to make a variety of dishes, especially a sour dish (judunga besara) cooking along with mustard sauce and lime.  They are also used in Chinese cuisine and Kerala cuisine. 

In Malaysian cuisine, they are often stir-fried with chilli and shrimp paste or used in cooked salads (kerabu).  Another popular option is to chop them into short sections and fry them in an omelette.  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.

Chinese Long Beans are crunchy, chewy and hearty. The simplicity of this recipe – combining stir frying and steaming in just a couple of steps. These Chinese beans can withstand intense spices and chilies. Quickly stir – fry these beans as a “veggie” dish or add shrimp, pork, beef or chicken in a chili and black bean sauce.  Cook these beans up quickly at home for a perfect healthy side or a one dish weeknight meal in only 10 minutes!  I enjoy cooking this flavorful stir-fry in a spicy sauce that can be poured over quinoa (healthy alternative to steam white rice).

WHAT ARE CHINESE LONG BEANS?

The asparagus bean is a legume cultivated for its edible green pods containing immature seeds, like the green bean.

Chinese Long Beans come in long bundles – typically they are 12” – 30” long, hence the nickname, “Yard Long Beans.” The best tasting Chinese Long Beans are young, 12” – 16” long.  Purchase beans that have no black spots, flexible but not limp and do not look dry and thick.

Chinese Long Beans taste like the European-American style of green beans with a sharper flavor and a crunchier texture than American snap beans.  These beans are incredibly healthy and available in most supermarkets, farmers’ markets and Asian markets.  You can add heat with spicy chilies or keep it mild with a plain stir-fry marinade sauce or black bean sauce – both ways stir fried are delicious.

Have all your ingredients ready to go before you start stir – frying as cooking moves fast!

CHINESE LONG BEANS, SWEET RED ONION, SHIITAKE MUSHROOMS

CUT LONG BEANS INTO 3″ SEGMENTS

WASH LONG BEANS

MARINATE SHRIMP

STIR – FRY SHRIMP

CLEAN WOK, ADD 2 TBSP. GRAPESEED OIL AND HEAT HIGH UNTIL OIL SMOKES, ADD SLICED RED ONION.

CARAMELIZE ONIONS

ADD CHINESE LONG BEANS TO CARAMELIZED ONIONS AND STIR-FRY

ADD SHIITAKE MUSHROOMS AND STIR-FRY WITH BEANS

RETURN SHRIMP AND JUICES TO WOK AND COOK WITH BEANS

STIR-FRY UNTIL SAUCE IS SLIGHTLY THICKENED, ADD CHICKEN STOCK OR WATER IF NEEDED FOR ADDITIONAL SAUCE

SERVE OVER KETO RICED CAULIFLOWER OR QUINOA

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]]> https://spicyasianguycooksketo.com/2020/09/25/stir-fried-chinese-long-beans-shrimp/feed/ 2 2299 CHINESE RIBLETS APPETIZER IN A SPICY GARLIC BLACK BEAN SAUCE https://spicyasianguycooksketo.com/2019/10/01/chinese-riblets-appetizer-in-a-spicy-garlic-black-bean-sauce/ https://spicyasianguycooksketo.com/2019/10/01/chinese-riblets-appetizer-in-a-spicy-garlic-black-bean-sauce/#respond Tue, 01 Oct 2019 17:05:49 +0000 https://spicyasianguycooksketo.com/?p=2178 My Chinese sparerib “riblets” recipe is a quick appetizer or side dish that is cooked in a wok or braising pan.  This recipe is great on a KETO diet and easy to prepare.  I have created this recipe by adding additional ingredients to the traditional …

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My Chinese sparerib “riblets” recipe is a quick appetizer or side dish that is cooked in a wok or braising pan.  This recipe is great on a KETO diet and easy to prepare.  I have created this recipe by adding additional ingredients to the traditional marinade (sliced ginger, star anise pods, dry sherry, beef stock and (optional) crushed red pepper flakes (to taste) for a “kick”). 

You may have ordered these similar Cantonese style ribs in a dim sum restaurant (full of MSG, salt, sugar, and oyster sauce).

Fermented black bean is known as black Dou-chi and is a famous seasoning in many Chinese and Szechuan stir-fry dishes.  I use the prepared black bean with garlic sauce marinade (Lee Kum Kee brand) available at most local grocery stores (Asian or BBQ sauce aisle) or at your local Asian market.

What is a riblet(s)?  Riblets are prepared by butchers cutting a full set of spare ribs in sections.  This produces a set of short, flat ribs where the curved part of the rib is removed and gives them a more uniform look.  Cutting in between the bone will separate them into small bite size pieces.

 

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]]> https://spicyasianguycooksketo.com/2019/10/01/chinese-riblets-appetizer-in-a-spicy-garlic-black-bean-sauce/feed/ 0 2178 CHINESE EGGPLANT WITH A SPICY FLAVOR (KETO SIDE DISH) https://spicyasianguycooksketo.com/2018/12/19/chinese-eggplant-with-a-spicy-flavor-keto-side-dish/ https://spicyasianguycooksketo.com/2018/12/19/chinese-eggplant-with-a-spicy-flavor-keto-side-dish/#respond Wed, 19 Dec 2018 22:53:09 +0000 https://spicyasianguycooksketo.com/?p=1239   Eggplant is considered a KETO vegetable. Eggplant is incredibly versatile and can be easily incorporated into your KETO diet.  Eggplant recipes can be baked, roasted, grilled or sautéed.  This vegetable can reduce your carbohydrate and calorie intake and increase the fiber – nutrient content …

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Eggplant is considered a KETO vegetable. Eggplant is incredibly versatile and can be easily incorporated into your KETO diet.  Eggplant recipes can be baked, roasted, grilled or sautéed.  This vegetable can reduce your carbohydrate and calorie intake and increase the fiber – nutrient content of your meal on a KETO diet.

My flavorful Chinese eggplant recipe can be served as a side-dish with chicken or pork and a great savory tasting vegetable dip with a “spicy bit of flavor” and a smooth texture. 

Chinese eggplant, a slender, porous, thin-skinned light purple color, having a delicate flavor over the Italian (large globe-shaped) eggplant found in a supermarket.  Chinese, Thai (small golf-ball size, green-white skin) or Japanese eggplant (cucumber size) can be found at an Asian supermarket.

I have developed a traditional stir-fry (Szechuan Style) Asian eggplant with ground pork, tofu, ginger, garlic and chili spices (spicy heat).  RECIPE TO COME…

SEE MY VIDEO 

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]]> https://spicyasianguycooksketo.com/2018/12/19/chinese-eggplant-with-a-spicy-flavor-keto-side-dish/feed/ 0 1239 PAN SEARED CURRY-THYME BONELESS LEG OF LAMB STEAKS-KETO COOKED https://spicyasianguycooksketo.com/2018/10/07/pan-seared-curry-thyme-boneless-leg-of-lamb-steaks-keto-cooked/ https://spicyasianguycooksketo.com/2018/10/07/pan-seared-curry-thyme-boneless-leg-of-lamb-steaks-keto-cooked/#respond Sun, 07 Oct 2018 19:48:30 +0000 https://spicyasianguycooksketo.com/?p=1090   You ask is lamb good for a KETO diet?  You’re good to have meat on a ketogenic diet and this includes fatty meat such as lamb, pork and poultry with the skin on.  This is good news for the taste buds as fat helps …

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You ask is lamb good for a KETO diet?  You’re good to have meat on a ketogenic diet and this includes fatty meat such as lamb, pork and poultry with the skin on.  This is good news for the taste buds as fat helps to add a lot of flavor! 

My favorite way to cook lamb is to add spices (coriander, cumin and turmeric, ginger and dried hot chilies) or ‘curry powder’ and pan-sear the lamb.  For the sake of time I cook this fast, easy and very flavorful way to prepare boneless leg of lamb.

Cooking lamb pieces is very similar to cooking a filet mignon steak. In fact, this recipe could easily substitute a filet if you don’t have fresh lamb. But, if you get the chance, I highly recommend trying this pan-seared curry – thyme lamb steak recipe. It’s delicious, super easy, and ready in just 25 minutes. Hard to beat that!

Curry is the use of combinations of spices or herbs and the term is generally limited to dishes prepared in a sauce.   Curry powder is a commercially prepared mixture of spices (coriander, cumin, turmeric & ginger), is largely a ‘Western’ creation.  Dishes called ‘curry’ may contain fish, meat, poultry, or shellfish, either alone or in combination with vegetables.  Since the mid-20th century, curries of many national styles have become popular and have become part of international fusion cuisine (Indian, Southeast Asia, East Asia, South Africa & West Indies).

I’ve cooked ‘curries’ which may be either ‘dry’ or ‘wet’.  Dry curries are cooked with very little liquid and allowed to evaporate, leaving the other ingredients coated with the mixture. Wet curries contain significant amounts of sauce or gravy based on yogurt, cream, coconut milk or cream, legume puree, tomato puree, sauteed crushed onion or broth.

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