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LOW FAT STIR FRY RECIPES - LOW FAT STIR
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Low Fat Stir Fry Recipes
- fry very quickly over high heat; "stir-fry the vegetables in a wok"
- A dish cooked in this manner; To fry something quickly in hot oil whilst constantly stirring; especially in a wok or similar pan
- Fry (meat, fish, or vegetables) rapidly over a high heat while stirring briskly
- Stir frying is an umbrella term used to describe two techniques for cooking food in a wok while stirring it: chao and bao . The term stir-fry was introduced into the English language by Buwei Yang Chao, in her book How to Cook and Eat in Chinese, to describe the chao technique.
- Diet food (or dietetic food) refers to any food or drink whose recipe has been altered in some way to make it part of a body modification diet.
- This food labeling term denotes the product has less than 3g of fat in a given size of serving.
- 3 g or less per reference amount (and per 50 g if reference amount is small).
- Something which is likely to lead to a particular outcome
- A set of instructions for preparing a particular dish, including a list of the ingredients required
- A medical prescription
- A recipe is a set of instructions that describe how to prepare or make something, especially a culinary dish.
- (The Recipe) The Recipe is the third studio album by American rapper Mack 10, released October 6, 1998 on Priority and Hoo-Bangin' Records. It peaked at number 6 on the Billboard Top R&B/Hip-Hop Albums and at number 15 on the Billboard 200.. All Media Guide, LLC. Retrieved on 2010-01-01.
- (recipe) directions for making something
Stir Crazy! : More than 100 Quick, Low-Fat Recipes for Your Wok or Stir-Fry Pan
From Moroccan lentil tangine to mushroom-stuffed streamed buns, Stir Crazy! shows readers how to create more than 100 memorable, meatless meals in minutes! And not only can each recipe easily be made in a wok or stir-fry pan, but all are high in flavor and naturally low in fat--combining the irresistible flavors of fresh vegetables, fruits, herbs, and spices with staples such as grains, noodles, beans, nuts, seeds, oils, and seasonings. Stir Crazy! even includes helpful advice on selecting pans and accessories, streamlining cooking methods, and more.
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Shitaco... as in shitaki taco, you sicko.
I just made the most delicious healthy thing. I call it, "Shitaco"
Take Wild/Brown Rice with Shitaki Mushrooms, add chopped walnuts, and put it in a shell of nori (sheet of roasted seaweed -like sushi). YUM!
Recipe to follow. This is gaijin cuisine. Gaijin is Japanese for "space alien" or "person from another country". The Shitaco is vegan, probiotic, with healthy fats and completely "YUM". Photos taken with my Motorola RAZR.
15 - 16 oz Wild & Brown Rice Blend (organic)
2 large handfuls of dried shitake mushrooms (chinatown)
1 32oz Soy Ginger Broth (comes in rice-milkish carton @ Trader Joe's {organic})
Extra cup of H20
2 tbs chopped garlic (hooray for the little jars)
half a purple onion (green onions would be cool too)
olive oil (for caramelizing onions and garlic)
course fresh ground black, white, and coulored peppercorns
walnuts (optional, but I like to live dangerously {organic, from farmer's market in Berkeley})
sheet of nori (sushi-style sheet of roasted seaweed)
wax paper
In rice pan: rice, shrooms, broth, and water, boil, stir, turn on low, cover with lid, 45 mins, or until water is absorbed. Stir.
Meanwhile, brown garlic and onions in little fry pan with olive oil. Aside from the fat in the walnuts, this is the only fat in this dish, and it's all healthy fats. Add caramelized garlic and onions to rice after all the water had been absorbed. You can put some pepper in now too, but save some peppering for the end with the walnuts too. Pepper = fresher ground the better.
Cool the rice. You don't have to, but it's more japanesey this way. Hot rice makes your nori soggy faster, too. I make this rice the night before, have some with a "Tasty Bite", then the Shitaco makes another meal the next day. And I love it that you don't reheat the rice. Eat and run food, totally.
I cut my nori sheet in half to about a 5 cm by 10cm piece. Then ball about a 1/4 cup of wild rice in the wax paper. Press it into a little flat square-ish patty. Press chopped walnuts in there (1 1/2 walnut per roll), and now's the time for more pepper. Flip rice patty into nori square, fold nori like book, serve (eat) immediately. When longer you wait, the nori is less crisp. You want your nori crisp, don't you? I knew you did.
Your ogenki is golden like the light of heaven...
Adobo with pan de sal
This is a quintessential Filipino dish made by slow-cooking pork in a mixture of vinegar, soy sauce, garlic, bay leaf and black peppercorns, then pan-frying it for extra crispiness. It's one of our favourite foods!
Recipe
Ted's adobo
INGREDIENTS
1 1/2 cups water
1 cup vinegar (palm vinegar or, in this case, apple cider vinegar)
4 tablespoons soy sauce
1 teaspoon whole black peppercorns
1 head garlic, crushed
1 kg pork belly
2 bay leaves
DIRECTIONS
1. In a large pot, combine the water, vinegar, soy sauce, peppercorns, garlic and bay leaves then stir. Soak the meat in this vinegar mixture for 1 hour.
2. Place the pot over low heat and simmer, uncovered, for 20 minutes.
3. Brown the meat by transferring it to a skillet over high heat and frying for a few minutes, turning so that all sides are browned. (Keep the vinegar mixture in the pot.)
4. After browning, return the meat to the pot with the vinegar mixture and simmer over low heat until only a small amount of sauce is left.
5. Serve with garlic rice and sliced tomatoes.
Note: chicken, or a combination of chicken and pork, can also be used.
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Post je objavljen 27.10.2011. u 18:21 sati.