Coconut Green Curry with Chicken and Vegetables

There of 3 colors of curry, which are red, yellow and green.

The color of a curry dish is determined by the color of the chiles and other main ingredients or spices used.

Traditional red curry sauce uses dried red hot peppers.

Yellow curry gets it color from yellow curry, turmeric, fresh red peppers are used along with other dried spices.

Green curry gets its vibrant color from green jalapeños, with cilantro. Some cooks will even include fresh Basil and/or baby spinach.

Green Jalapeño and cilantro curry sauce

Other ingredients in Coconut Green Curry includes ginger, lime, and of course coconut milk. All which are traditional ingredients used in Asian food.

Green curry tends to be less spicy than its red counter part.

Texture wise though, curry sauces, no matter what the color, are creamy and slightly thick.

Curry Powder, A Traditional Asian Spice Mix?

Curry powder is actually a British culinary invention.

According to author Alan Davidson in his book – The Oxford Companion To Food, he writes,

“The curry spice sold commercially represents an attempt by the British manufactures to provide in ready-made form a spice mixture corresponding to those uses in South India.”

Read more about the curry invention HERE and try our (yellow curry) Coconut Basil Chicken Curry with Vegetables.

Coconut Basil Chicken Curry with Vegetables

The Spruce Eats also writes in respects to curry powder, saying that the spice powder is not an ingredient used in Indian cooking and doesn’t even represent any spice mixture typically found in a Southeast Asian kitchen.

Curry powder is a mix of cumin, coriander, and turmeric, which gives it its signature color.

Other common ingredients include black pepper, mustard, ginger, clove, cardamom, bay leaf, and fenugreek.

Curry powder doesn’t contain or include the curry leaf.

Curry Leaves Used In Authentic Indian Curries

Read more here about curry leaves and try some curry in an untraditional way: Curried Chicken With Dried Cherries

Coconut Green Curry with Chicken and Vegetables

16 ounces of boneless, skinless, chicken thighs

1 13.5 oz. can of coconut milk

½ cup chicken stock

3 tbsp. green curry paste

1 tbsp. sugar

2 tbsp. fish sauce

3 garlic gloves, minced

½ cup chopped Thai basil

3/4 cup mixed peas and carrots

Add coconut milk, chicken stock, green curry paste, sugar, fish sauce, basil, and garlic into a large saucepan. Cook over medium-low heat for 10 minutes.

Add sauce to a large frying pan over medium heat. Next, add chicken and cook 15 minutes more.

Next add the vegetables with lime juice and cook 5 more minutes.

Plate and serve. Top with basil or try something different, such as shredded root vegetables.

Orange Sauce Vegetable and Cashew Stir Fry with BBQ Sesame Ginger Chicken Thighs

The flavors of the orange and ginger complement each other in this vegetable stir-fry with orange sauce and BBQ sesame ginger chicken thighs.

Chicken thighs are a favorite cut of dark meat for those who love to cook, due to the thighs flavor and tenderness.

Because dark meat contains more tendons, chicken thighs are a tough cut, but because they contain more fat than white meat, they are more tender and juicy.

Read more here about chicken thighs here in our article: Cooking With Chicken Thighs

Preparing The Marinated Chicken Thighs

Marinate the thighs in sesame ginger sauce for about 30 minutes.


Read more here about marinating meat: What are the Benefits of Marinating Meat


Prepare your bbq grill and place thighs on the cool grill. Close lid and allow to cook on one side for about 10 minutes, than flip and cook and another 6 minutes or so.

After flipping the thighs, by this time the grill will be hot.

After chicken is done, dip thighs in sauce and return to grill to cook about 2-3 minutes more on each side. The meat should have shinny glaze appearance.

Sprinkle thighs after second flip with sesame seeds. Remove from grill and place in pan with prepare vegetables, cashews and orange sauce.

Preparing The Orange Sauce Vegetable and Cashew Stir Fry

If you have a side burner, start cooking the orange sauce, vegetables and cashews in a large pan over a medium-high flame when chicken thighs are about three fourths way done.

4 boneless, skinless chicken thighs marinated in sesame ginger sauce

Orange Sauce

1 cup of Orange Juice

1 tbsp White Vinegar

1 tbsp Sugar

1 tbsp Honey

¼ tsp Salt

½ tsp Dark Soy Sauce

3 pcs Shallot

1 tsp Minced Garlic

½ tsp Minced Ginger

1 tbsp Corn Starch

2 tbsp Barbeque Sauce

2 tsp Sukiyaki Sauce

2 tsp Orange Marmalade

Place all ingredients in a large pan over medium high heat.

1 16 ounce bag frozen vegetables, your choice

1/3 cup cashews

Add partially thawed vegetables to orange sauce and sauté. Do not over cook the vegetables.

Add cashews and stir in. Turn off heat and top stir-fry with bbq chicken thighs.

Plate and serve.

Ranch Steak with Maple Honey Mustard Sauce

Ranch Steak with fries

If you like a steak that is all meat and no fat, but you don’t want to pay the premiums attached to the Fillet and the Ribeye, then you found the right recipe.

Most of us have never heard of the ranch cut steak.

Most butchers and beef buffs claim the ranch steak is a great alternative to the more expensive cuts such as Sirloin Tip or the Flat Iron Steak.

The ranch cut steak comes from the shoulder area of the cow (Chuck), were the muscle is worked a little leading to it lacking the tenderness of some other cuts of beef.

But this cut of meat doesn’t lack in flavor.

A Ranch steak is trimmed of all excess fat, silver skin, and connective tissue so that it’s very lean.

It must also be free of the strip of gristle running through the middle.

Ranch Steak

You don’t need to worry about removing the fat, connective tissue or gristle, as the meat is bought already prepared for you.

The name Ranch Steak is simply a commercialized name for the Boneless Chuck Shoulder Center Cut steak, a name that is short and easier to remember.

Because it isn’t an easy cook tender cut like a Ribeye or a Sirloin, it shouldn’t be cooked past medium, unless of course you like a chewy steak that gives your jaw a good workout.

Ranch Steak with Maple Honey Mustard Sauce

2 – 4 ounce Ranch Steaks

1 tbsp. olive oil

Sauce

1 tbsp. Grainy Honey Mustard sauce

2 tbsp. Maple syrup

1 tbsp. coconut oil

1 tsp. fresh minced garlic

salt and black pepper

In a small bowl, combine first four ingredients, season with the salt and pepper to taste and whisk until well combined. Set aside.

Season the steaks with salt and freshly black pepper.

In a large skillet over medium heat add 1 tablespoon of olive oil and heat.

Add steaks and cook both sides about 3-4 minutes (medium cooked steak), cook longer for more doneness.

Remove from pan and let steaks rest.


Business Insider writes an article on 19 Facts All True Steak Lovers Should Know.

In respects to letting your steak rest, they write, “Let your steak rest for half the amount of time you cooked it. This will let the juices retract and stay inside the meat, not on the plate.”

Ranch Steak Resting

Letting a steak rest after grilling or pan frying it has nothing to do with it being tired.

Resting a steak has everything to do with wanting it to be as juicy as possible.

Cooking a steak causes the cells of the meat to release its juices as it heats up. As long as you do not cook the steak past medium-rare, the cells will not burst.

As the steak cools a little the cells will return to their shape and will reabsorb the juices back into the meat.


To same large skillet add maple mustard honey sauce and heat. Stir frequently until sauce thickens some. Remove from heat.

Cut steaks and plate. Pour sauce over steaks and serve with your favorite side dish.

We suggest you serve the ranch steaks with seasoned roasted carrots and potatoes.

Plate of potato and carrot fries

Cut two medium sized carrots and 1 medium potato into 1/4 inch thick fries. Mix with olive oil and 1/2 teaspoon of cayenne pepper.

Place fries onto a baking sheet lined with foil. Drizzle some turkey or chicken gravy over fries (about 1 – 2 tablespoons) and bake in a 425 degree pre-heated oven for 10-15 minutes.

Remove from oven and turn oven broiler on high. Place rack about 4-5 inches from broiler and place fries under broiler until they brown in some spots, about 1-2 minutes.

Plate steak and fries. Enjoy!!

Ranch Steak with  Maple Honey Mustard Sauce

Tortellini Primavera with Cajun Shrimp

Tortellini are ring-shaped pasta, sometimes also described as “navel shaped”, hence their alternative name – “belly button” (ombelico).

Originally from the Italian region of Emilia (in particular Bologna and Modena), they are usually stuffed with a mix of meat, which is pork loin, raw prosciutto, and Mortadella.

It also contains Parmigiano Reggiano cheese, egg and nutmeg.

The Origins of Tortellini

Legend claims that Venus and Zeus were weary after a day of worrying that they stared at a near by inn.

It is said that night the innkeeper went up to their room and peeked through the key hole to see the navel of Venus.

The site of seeing this leaves him spellbound – so much so that he immediately rushes to the kitchen and creates a pasta inspired by Venus’ navel…and so was born the Tortellini.

IS ALL OF THAT TRUE – you ask?

I don’t really know – But that’s what Barrilla (the pasta makers) write on their website – titled What Is The Origin Of Tortellini.

The Italian Tradition of Tortellini

In the land of pasta tortellini’s birth, the region near the Italian city of Bologna, they’re strictly served as broth-like dumplings.

Tortellini in Broth
Tortellini in Broth – Image Source: La Cucina Italiana

There in Bologna a tortellini has never been served as a Pasta Primavera and no less served with Cajun shrimp.

Cajun shrimp over pasta

Gianni degli Angeli is the president of the San Nicola Association, which has taken on the task of safeguarding the local region’s renowned culinary traditions.

He says the No. 1 symbol of the local gastronomic culture is the tortellino.

“In times of poverty and hardship, we ate tortellini only at Christmas, Easter and at weddings, because the filling is made of costly ingredients like prosciutto and parmesan cheese,” he says.

Tortellini are an integral part of family life in the Emilia region, says Massimo Bottura, chef and owner of a three-Michelin-star restaurant in Modena.

He says, “I grew up under the kitchen table escaping my older brothers at my grandmother’s, where flour fell on my feet”(source: NPR).

Cajun Shrimp

These spicy smoked cajun shrimp bring a lot of pizazz to the pasta dish.

Use as much or as little smoked Cajun pepper as you’d like, depending on your taste and those you cook for.

Jar  on plate with smoked Cajun  spice
Smoked Cajun Pepper Spice

The smoked Cajun pepper spice is a mix of:

• Smoked Paprika

• Black Pepper

• Chilli Flakes

• Dried Thyme

• Dried Oregano

• Garlic Powder

• Onion Powder

If the spice you are using for the shrimp is a Creole Cajun Seasoning, it would have all of the seasonings noted above, with the addition of dried parsley and basil.

Tortellini Primavera with Cajun Shrimp

1 package (20 ounces) refrigerated cheese tortellini

3/4 cup sweet peas, fresh or frozen

2 medium sized carrots cut into 1/4 inch circles

3 cups broccoli florets, stems removed

12-15 large shrimp, shell, head and guts remove

2 tbsp unsalted butter

1 tsp. smoked Cajun pepper spice

Sauce

1/2 cup unsalted butter

2 cloves of garlic, minced

1 cup of heavy cream

1 cup of finely grated Parmesan cheese

1/4 teaspoon of freshly grated nutmeg

Bring a pot of water to a boil. Cook the tortellini according to package directions. Drain and set aside.

While pasta is cooking in potted water, add 2 tablespoons of butter to a large skillet over medium heat, and let melt.

Next place shrimp over butter and sauté for about a minute then sprinkle Cajun spice over shrimp and continue to cook shrimp on both sides until pink.

Shrimp in  a frying pan

Remove skillet from heat and spoon shrimp onto a plate and set aside.

Next, wipe skillet clean and return to heat.

Add the 1/2 cup butter to warmed skillet and melt. Once butter is melted add the garlic, stir and cook until garlic is fragrant about 1 minute.

Next add heavy cream, cheese, and nutmeg and mix well.

Next add vegetables and stir in. Allow to warm about 2 or 3 minutes.

Next add pasta and mix in well.

Two options: mix shrimp with pasta and vegetables or plate pasta and top with shrimp.

Coconut Basil Chicken Curry with Vegetables

Coconut Chicken Curry with Vegetables

There is a variety of dishes or plated food that is prepared with curry originating in the Indian subcontinent.

Though curry dishes make up a significant part of India’s food culture, there is vastly more to Indian cuisine than curry.

Curry powder though is not used in India, as authentic curry dishes from India use the leaves of the curry tree, which is related to the citrus family.

Curry leaves of the curry tree

The powder is a blend of different spices which may or may not include curry leaves.

The spices usually include ground turmeric, cumin, coriander, ginger, and fresh or dried chilies among others.

Bowl of curry powder on a wood deck

Who Invented The Curry Powder

If curry powder is not a spice mix in authentic Indian cuisine, who then coined the term curry powder?

The term curry powder was coined by the British according to the author of the book, “The Oxford Companion to Food.”

The Oxford Companion to Food

The author Alan Davidson writes, “the kind sold commercially represents an attempt by the British manufactures to provide in ready-made form a spice mixture corresponding to those uses in South India.”

You will not find a dish in India prepared with the spice mix called curry powder, but rather only with curry leaves.

In other parts of the world, when you here the word curry, it invokes an image of warm, spicy, delicious food. Such as our Coconut Basil Chicken Curry.

This dish is incredibly fragrant with coconut milk as its base.

After the curry is finished, you add fresh lemon juice, lemon zest, chopped cilantro and basil then stir in, and wait for the herbs aromatic fresh smells to get your taste buds going.

Lemon zest basil and cilantro over a pot of curry

Coconut Basil Chicken Curry with Vegetables

1 pound boneless skinless chicken thighs or breasts, thinly sliced

1 1/2 tablespoons yellow curry powder

1 teaspoon ground turmeric

1/4-1/2 teaspoon cayenne pepper using more or less to your taste

kosher salt and black pepper

3 tablespoons sesame oil or extra virgin olive oil

2 zucchini or summer squash, diced

2 ears sweet corn, kernels removed from the cob

2-3 medium shallots, chopped

2 cloves garlic, minced or grated

1 inch fresh ginger, grated

1 pinch crushed red pepper flakes

1 can (14 ounce) coconut milk

juice and zest from 1/2 a lemon

1/4 cup fresh cilantro, chopped

1/4 cup fresh basil, roughly torn

2 cups cooked basmati rice

toasted sesame seeds for serving (optional)

In a medium bowl, toss together the chicken, curry powder, turmeric, cayenne, 1 tablespoon oil, and a pinch each of salt and pepper.

Heat the remaining 2 tablespoons of oil in a large skillet over medium heat. When the oil shimmers, add the chicken and brown all over, about 5 minutes.

Skillet of curry chicken

Next add the zucchini, corn, shallots, garlic, and ginger. Season with crushed red pepper flakes, salt, and pepper. Cook the veggies another 5-10 minutes or until they just begin to soften.

Stir in the coconut milk and 1/3-1/2 cup water. Stir to combine, bring the mixture to a simmer over medium heat, cook 5-10 minutes or until the sauce thickens slightly. If the sauce thickens too much, add additional water to thin.

Remove from the heat and stir in the zest, lemon juice, cilantro, and basil.

Serve along side or top over rice.

Coconut Basil Chicken Curry with Vegetables

Bacon and Spring Pea Risotto

Risotto is a dish that is creamy, scrumptious and filling.

The beauty of preparing risotto is that you can add just about anything you’d like.

You can use various types of vegetables, herbs, and meat. You can make with or without meat.

Risotto is a comfort food, as it is filling, and is a wonderful dish for leftovers.

Risotto can be a side dish (without meat) but it is also often consumed as a complete meal (when prepared with meat).


Pumpkin Pecan Risotto with Dried Cranberries and Goat Cheese


Unlike other rice that is left in a pot of water to boil, risotto rice requires constant attention to ensure a perfectly finished dish.

The rice is not to be pre-rinsed, boiled, or drained, as washing would remove much of the starch required for a creamy texture.

When Arborio rice is cooked slowly with stock (usually chicken or vegetable stock) it allows the amylopectin starch to be released.

As a result, the rice takes on a smooth, creamy texture.

A 1/3 cup of uncooked Arborio rice (used in preparing risotto) has about 166 calories.

Bacon and Spring Pea Risotto

4 pieces bacon

1/2 yellow onion, diced

2 cups arborio rice

4 cups chicken stock, hot

1 cup frozen peas and carrots

1/4 cup cilantro, chopped

Zest of 1 lemon

Salt and pepper to taste

Cut bacon into small bite-sized pieces. Add to a large, deep, skillet and cook until crispy. Remove from pan to cool.

Drain most of the bacon grease, leaving about 1 Tbsp. in the pan. Add diced onions and cook on low heat until translucent.

Turn heat to medium and add uncooked rice to the pan. Stir to coat in bacon grease.

Add 1 cup hot chicken stock, reduce heat to low and stir while rice absorbs the liquid. Once it’s absorbed, add another 1 cup and repeat until all the liquid is gone and rice is tender.

This process should take about 20 minutes.

Next, add to tender rice frozen peas and carrots, lemon zest, cilantro and bacon. Mix in well.

Season with salt and pepper to taste and serve warm.

Thai Salmon Noodle Bowl

Thai Salmon Noodle Bowl

Tender flaky wild caught Alaskan salmon, prepared with a honey-miso glaze, that delicately sits over a bed of silky noodles, mango, avocado, radicchio, carrots, mint, basil, and peanuts tossed with a tasty refreshing vinaigrette.

It is a long list of fresh ingredients, but do not let the long list deter you.

If you are able to boil noodles, tear mint, shredded vegetables and open an oven door, you can handle this wonderfully delicious Thai Salmon Noodle Bowl.

What Is Radicchio

Radicchio, also known as Italian chicory, is a type of leafy chicory featuring dark reddish-purple leaves and white veins.

Though commonly mistaken for red cabbage or lettuce, radicchio has a distinctly bitter taste that goes well with many Italian dishes.

It’s a traditional ingredient in the Mediterranean diet, which emphasizes whole plant foods.

What Ramen Noodles To Use

Ramen noodles are made with wheat flour that can be cooked and dehydrated after frying.

On the other hand, fresh ramen noodles are made with a combination of eggs, wheat, and alkalized water.

Why alkalized water? Alkaline water helps to give that unique and special springy texture to the noodles.

Fresh Made Ramon Noodles

These noodles also have that slurping texture because it’s made with the combination of gluten flour and higher protein count as well.

These noodles have yellow tones that are available in straight and wavy forms.

Some scientific research, though not conclusive, has suggested that consuming instant ramen noodles two or more times a week can increase the likelihood of developing heart disease, as well as diabetes and stroke, especially in women.

To make a fresh Thai Salmon Noodle Bowl, we suggest using all fresh ingredients, including fresh, not dehydrated, Ramon noodles.

Making homemade fresh Ramon Noodles – Image source: Cilantro and Citronella

Thai Salmon Noodle Bowl

Miso Salmon

4 6-ounce wild-caught sockeye salmon filets

1 tablespoon white (shiro) miso

1 teaspoon sherry vinegar

1 teaspoon honey

1 tablespoon sesame seeds

Vinaigrette

1/4 cup lime juice

1/4 cup peanut oil

1 tablespoons fish sauce

1 tablespoon lite soy sauce

2 tablespoons honey

1 tablespoon toasted sesame soil

1 teaspoon chili paste, optional

1 teaspoon lime zest, grated

1 garlic clove, minced

1 1/2 inch ginger, peeled and grated

The Bowl

8 ounces ramen or lo mein noodles

2 cups arugula

1 cup watercress, stems removed

1 cup radicchio, finely shredded

2 medium carrots, peeled and grated

2 fresno chilies, thinly sliced

1/2 cup loosely packed cilantro

1/2 cup loosely packed mint leaves, torn

1/2 cup loosely packed basil, torn

1/4 cup roasted and salted peanuts

1 large mango, peeled, cut into 1-inch cubes

1 hass avocado, cut into 1-inch cubes

Scallions, thinly sliced

Preheat oven to 425°F.

Place salmon on a baking sheet lined with parchment paper.

In a bowl, mix to combine miso, vinegar, and honey. Brush mixture onto salmon evenly and top each filet with sesame seeds.

Roast salmon for 10 to 12 minutes (10 minutes for medium-rare / 12 minutes for medium) until it easily flakes with a fork.

While the salmon is cooking, boil the ramen noodles according to the package instructions. When complete, rinse briefly with cool water to stop the cooking process.

To make the vinaigrette, whisk lime juice, peanut oil, fish sauce, soy sauce, honey, sesame oil, chili paste, lime zest, garlic, and ginger in a bowl.

In a large bowl, toss to combine noodles, arugula, watercress, radicchio, carrots, chilies, cilantro, mint, basil, peanuts, and vinaigrette. Add mango and avocado and gently toss.

Fresh Ramon Noodles

Divide noodles into serving bowls, top with salmon, and garnish with scallions.

Serve with a squeeze of lime if desired.

Goan Coconut Chicken Curry with Spiraled Sweet Potato

The Indian region of Goa is known for its tropical beaches and rich seafood curries.

This region of India is known for their Goan simmer sauces. They can be medium spiced to very spicy.

The flavors in this sauce include coconut, ginger, and tangy tamarind. Together they taste incredible when simmered with meat and vegetables.

The meats can include, lamb, goat and chicken. The vegetables can be an endless choice, such as broccoli, peas, carrots, onions, and cabbage.

Goan Coconut Chicken Curry with Spiraled Sweet Potato

1 lbs. boneless chicken thighs, cut into cubes

1/2 cup coconut milk

Salt to taste

1/4 tsp. turmeric powder

1 tbsp. lemon juice

2 tbsp. oil

1 1/2 tbsp. ginger-garlic paste finely chopped

1 medium yellow onion

1 tsp. Garam masala powder

1/2 tsp. red chili Red chilli powder

1 tsp. cumin powder

2-3 cups chicken stock

In a medium bowl add chicken, salt, turmeric powder and lemon juice and mix well. Set aside for 10 minutes.

Heat oil in a pan over medium heat. Add ginger-garlic paste, stir and sauté well. Add onion, mix and sauté on high heat till translucent.

Add chicken mix and stir in and cook for 1 minute. Add garam masala powder, chilli powder and cumin powder, stir in and cook till the oil separates.

Add chicken stock, stir to mix, cover and bring to a boil. Lower heat and simmer for 10 minutes.

Add coconut milk, mix well and simmer for 3-4 minutes.

In another pan over medium heat add 1 tbsp. oil. Next add spiraled sweet potatoes and cook just to warm spirals.

Next add warmed spirals to Goan sauce and mix in.

Plate and top with chopped spring onions, chopped cilantro and goat cheese.

Look how mouth watering delicious it is.

Hyderabadi Chicken Korma

Hyderabadi Chicken Korma

This delicious and flavorful chicken korma is everything you need to lift up your mood!

Hyderabadi Chicken Korma is an ultimate delight for chicken lovers!

The first korma recipe originated from the Indian Subcontinent back in the 16th century.

The word korma is derived from an Urdu word with the meaning “braise.”

Braising of meat is often referred to as pot roasting though some cooks make a distinction between the two methods, based on whether additional liquid is added.

Typically, the chicken korma recipe is known as a dish in which meat and veggies are braised with stock, water, and yogurt or cream.

The korma can be mildly spiced or fiery and can be made with chicken, meat, veal and beef.

Making Hyderabadi Chicken Korma

This Korma has tender chicken thigh meat pieces cooked in butter and is made using a melody of spices.

First we made the sauce, then we cooked the thigh meat pieces in butter then added the sauce and vegetables.

16 ounces chicken thigh pieces

2 onions, chopped

2 tomatoes, chopped

1 tbsp ginger-garlic paste

1 Bay leaf

3 Cardamom pods

1 inch cinnamon stick

2-3 Cloves

1/2 curd

15 cashews (soaked in warm water)

to taste salt

to taste red chilli powder

Grind tomatoes and cashews to make a paste, set aside.

In a medium fry pan over medium heat, sauté onions and ginger-garlic paste, about 1 minute.

Next add tomato-cashew paste, salt to taste and about 1/8 to 1/4 tap. red chilli powder

Mix until combined. Pour into a large measuring cup and set aside.

In medium fry pan over medium heat add butter until melted.

Next add chicken pieces and cook until chicken is oblique.

Next add the Hyderabadi Korma sauce and mix in. Then add 1cup peas and carrots and mix in.

Let cook for about 5 minutes. Remove from heat and allow to continue cooking another 5 minutes.

Close  up of Chicken  Korma

Plate server over rice. Here is plated the Chicken Korma over a Ginger Turmeric Rice.

Plated Chicken Korma over rice

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Cashew Pork and Vegetable Stir-Fry

China is the number one pork consumer around the world. Every year, nearly half of the world’s pork is eaten by the Chinese.

The Chinese not only love pork but also are good at cooking pork. The methods they use are stir-fried, steamed, boiled, and braised. They love their flavorings as well. Such as salty, sweet, and spicy.

The Stir-Fried Method

Stir-frying is a a Chinese cooking technique in which ingredients are fried in a small amount of very hot oil (usually peanut oil) while being stirred or tossed in a wok.

The technique originated in China and has spread into other parts of Asia and the West.

The English-language term “stir-fry” was coined by Y.R. Chao in Buwei Yang Chao’s book How to Cook and Eat in Chinese (1945).

Though you don’t absolutely need one, a wok is the one piece of cooking equipment you may want to purchase if you plan to cook stir-fries on a regular basis.

Using A Wok To Make Chinese Stir-Fries

Cashew Pork and Vegetable Stir-Fry

1 pound pork tenderloin

2 large carrots, sliced into match sticks

2 celery ribs, sliced into match sticks

1/2 cup cashews

2 tablespoons vegetable oil, divided

SAUCE:

1 tablespoon grated orange zest

3/4 cup orange juice

1 tablespoon cornstarch

3 tablespoons soy sauce

1/3 cup corn syrup

1/4 teaspoon ground ginger

Directions

Cut tenderloin into thin strips and set aside.

Combine sauce ingredients and mix well.

In a large skillet over medium heat, heat 1 tablespoon oil. Add sliced vegetables and stir-fry for 3 minutes. Remove vegetables and set aside.

Add remaining oil to skillet. Add pork and stir-fry for 3 minutes.

Return vegetables to pan with sauce and cashews. Cook and stir over medium-high heat until thickened.

Serve with rice if desired.