Category Archives: Stir-fry

Karl’s Beech and Oyster Mushroom Stir-fry

Eilene does not like mushrooms. I usually make a separate dish with the mushrooms for everybody else. Today, I am making a slow roasted pork shoulder and thought a mushroom stir-fry with beech and oyster mushrooms would be nice.

Karl’s Beech and Oyster Mushroom Stir-fry

Karl’s Beech and Oyster Mushroom Stir-fry

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Filed under Side Dishes, Stir-fry, Vegan, Vegetables, Vegetarian

Karl’s Chicken in Plum Sauce

I was wondering around Lion Market yesterday, thinking about what I would make for dinner—this is actually my normal state of being. I was looking at the Lee Kum Kee sauces for ones I had not tried yet. I settled on plum sauce.

Karl’s Chicken in Plum Sauce

Karl’s Chicken in Plum Sauce

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Filed under Chicken, Main Dishes, Poultry, Sauces and Spices, Stir-fry

Karl’s Chinese Chive Stem and Cucumbers Stir Fry

I was making Asian cabbage rolls and I wanted to serve a vegetable side dish. When I looked at how much Chinese chive stem I had bought, it seemed a bit scant for five people. I had also bought an English cucumber, that I had planned to pickle, but I decided instead to use it to stretch the chive stem.

Karl’s Chinese Chive Stem and Cucumbers Stir Fry

Karl’s Chinese Chive Stem and Cucumbers Stir Fry

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Karl’s Oyster Mushrooms in Oyster Sauce

Eilene does not like mushrooms. I usually make a separate dish with the mushrooms for everybody else. There are many possible ways to sauce this dish, but today I decided on oyster sauce as the base sauce and then just threw in what pleased me.

Karl’s Oyster Mushrooms in Oyster Sauce

Karl’s Oyster Mushrooms in Oyster Sauce

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Karl’s Oyster Mushrooms and Chive Stems in Black Pepper Sauce

For Miriam’s birthday dinner, she asked for Spicy chicken and pan fried noodles. This is a dish that takes an hour of “mindful” frying and—while it is a wonderful dish—I make it less than my kids would like—like maybe every day. This is a one dish meal by itself, but I decided to add another favorite of Miriam’s and make a mushroom side dish.

Karl's Oyster Mushrooms and Chive Stems in Black Pepper Sauce

Karl’s Oyster Mushrooms and Chive Stems
in Black Pepper Sauce

Note: I actually used one pound of mushrooms for this dish. It was popular enough that it left people wanting more—even though Eilene would not touch it. I added another half pound of mushrooms to the ingredients list. Continue reading

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Filed under Sauces and Spices, Side Dishes, Stir-fry, Vegan, Vegetables, Vegetarian

Karl’s Spicy Chicken with Pan Fried Noodles

Every year, my sister Karen renews my subscription to Cooks Illustrated at Christmas time. Over the years, I have tried and usually adapted many of their recipes—I am frequently at odds with some of their philosophies of cooking. In the October 2006 issue, they presented a recipe Stir-Fried Chicken with Bok Choy and Crispy Noodle Cake.

Karl’s Spicy Chicken with Pan Fried Noodles

Karl’s Spicy Chicken
with Pan Fried Noodles

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Filed under Chicken, Main Dishes, Poultry, Stir-fry, Vegan, Vegetarian

Karl’s Sesame Asparagus Stir Fry

It is asparagus season, so every time I go to the store there are bundles of this vegetable that Jan and Eilene love. Miriam and I cannot eat asparagus, so I usually leave them where they lay. For this Macanese inspired Sunday dinner, I decided that I would make some for them, but I will also make a separate vegetable dish for Myr and myself.

Karl’s Sesame Asparagus Stir Fry

Karl’s Sesame Asparagus Stir Fry

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Filed under Green Vegetables, Side Dishes, Stir-fry, Vegan, Vegetables, Vegetarian

Karl’s Leek and Bell Pepper with Dark Soy

I needed a vegetable to go with my barbecued Sichuan Turkey. One of the soy sauces I have been experimenting with is Chinese dark soy sauce. It is thicker and has a more complex and less salty flavor than Kikoman’s. A few weeks ago I made a dish with green beans that my family really liked.

Karl’s Leek and Bell Pepper with Dark Soy

Karl’s Leek and Bell Pepper with Dark Soy

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Filed under California Fusion, Chinese, Green Vegetables, Side Dishes, Stir-fry, Vegan, Vegetables, Vegetarian

Karl’s Middle Eastern Tacos

As a Californian, I like to do mash-ups—taking the ingredients of one culture and the cooking techniques of another to create something new. Jan wanted taco’s, but I was growing of the same old, beef, pork, chicken or fish with the usual Mexican spices and salsas. I decided to take kubideh and make something different with it.

Karl’s Middle Eastern Tacos

Karl’s Middle Eastern Tacos

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Filed under Beef, California Fusion, Lamb, Main Dishes, Sauces and Spices, Stir-fry

Karl’s Chinese Chicken with Oyster Mushrooms

Eilene is at a party on a Saturday night and that means that Jan and I can have an ingredient that she doesn’t like, mushrooms. Chicken and mushrooms, a Chinese restaurant standard, came to mind. To go with this main dish, I chose Chinese broccoli as the vegetable, but what was to be my starch? The standard Chinese accompaniment to these dishes would be steamed white rice. However, Jan loves pan fried noodles, so that is where I went. Form a mundane Saturday night meal this had turned into restaurant quality fare.

Karl’s Chinese Chicken with Oyster Mushrooms

Karl’s Chinese Chicken with Oyster Mushrooms

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Filed under Chicken, Chinese, Main Dishes, Poultry, Stir-fry