Category Archives: Stir-fry

Karl’s Sichuan Roasted Chicken with Honey Lemon Glaze and Stir-fried Vegetables

Jan and Eilene just got back from Hopi. Traveling in Arizona, other than chilies, most places they ate did not use any spices, beyond salt and culinary ash—the additive that turns blue corn meal dishes blue. Now that they are home, they want spicy dishes for dinner.

Karl’s Sichuan Roasted Chicken with Honey Lemon Glaze and Stir-fried Vegetables

Karl’s Sichuan Roasted Chicken with Honey Lemon Glaze
and Stir-fried Vegetables

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Filed under California Fusion, Chicken, Main Dishes, Poultry, Stir-fry, Vegetables

Karl’s Fried Tofu and Shiitake Mushrooms

I am making chicken teriyaki, fresh tofu, and pickles for Sunday night. To make the fresh tofu look pretty I had trimmed the slumping sides off. This left me with five thin slabs of tofu. I decided that I wanted to make a Shiitake mushroom dish with them.

Karl’s Fried Tofu and Shiitake Mushrooms

Karl’s Fried Tofu and Shiitake Mushrooms

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

Karl’s Sichuan Dry Fried Long Beans

Adapted from an Appetite for China recipe

Chinese long bean is one of the vegetables that we were introduced to in our time in Chengdu (25 years ago). They are about two feet long and are thinner, tougher and have a rougher skin than Western green beans. Although most American Chinese restaurants use Western green beans in their dishes—because of availability and American tastes—this is the green bean called for in traditional recipes. Today, you can find them in most Chinese specialty stores.

Chinese Long Bean and Bluelake Green Bean

Chinese Long Bean
and Bluelake Green Bean

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

Karl’s Stir-fried Mushrooms and Shrimp with Sichuan Garlic Sauce

The kid’s love mushrooms and, since son-in-law, Chris, is still avoiding noodles. I need to add a dish for Sunday’s dinner that will fill him up. Man does not live on meat alone, but he is trying with his keto diet.

Karl’s Stir-fried Mushrooms and Shrimp with Sichuan Garlic Sauce

Karl’s Stir-fried Mushrooms and Shrimp
with Sichuan Garlic Sauce

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Filed under Seafood, Shrimp, Side Dishes, Stir-fry

Karl’s Chive Stem and Napa Cabbage Stir Fry

Jan has not been home for dinner the last several nights (four conferences in one week). The one night she knew she would be home was Thursday and she asked for steamed fish. This is normally Eilene’s night with her friends, but finals are coming up so she had told me that they would not be coming over. My dinner plan was for steamed fish and stir fried chive stem.

Karl’s Chive Stem and Napa Cabbage Stir Fry

Karl’s Chive Stem and
Napa Cabbage Stir Fry

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