Shakin & Bakin Foodie Blog

This delicious recipe was submitted to us by a guest blogger and looks delicious. I love that it's completely made on the stove-top so it's a great one for all of you who love Stir Fry recipes. You can click on the "share" button at the bottom of this post and a new window will pop-open so that you can print out the recipe to add to your collection.

Asian Flank Steak with Brussel Sprouts and Broccoli
Serves 4 - prep time 10 minutes - cook time 7 minutes

1 lb. Flank Steak cut into 1 in pieces
½ lb. Brussel Sprouts
½ lb. Broccoli - Chinese if available
½ lb. Bean Sprouts
½ lb. Mushrooms - Asian if available
2 stocks of Celery - chopped
2 Scallions - sliced
¼ c. Oil or Garlic Oil
½ c. Soy Sauce
2 tbsp. Apple Cider Vinegar
¼ c. Water
2 tbsp. Sesame Oil
1 tsp. Ginger
2 tbsp. Minced Garlic
1 tsp. Red Pepper Flakes
¼ c. Corn Starch
In a glass measuring cup, measure out your soy sauce, add vinegar, water, sesame oil, ginger, garlic, red pepper and mix in the corn starch. Whisk together and set aside.

In a wok style pan, set it on high heat and add the oil. Once the oil and pan is hot, add the meat and continue to stir it until it is browned and about half way cooked through - about 3-4 minutes. Remove it from the pan and set aside. Add all of the veggies and your sauce (whisk again before adding) into the pan and stir frequently to cook through. Once the veggies are almost tender, add the meat back into the pan and combine everything together. Let simmer for a minute or two.

Serve with rice and additional soy sauce.

Note: You can print out this recipe by clicking on the "share" button located at the bottom of this post. Once you click on the button, find the PRINT button and the recipe will load into a new window for printing.

It's that time of year where all of my vegetables are ripe and we have been harvesting them as fast as we can. I love gardening and I love making a variety of recipes with freshly picked veggies. This recipe is a great one for those of you who have a lot of different types of veggies on hand that you just want to use up. It's a great side dish or use it as a main dish like my husband and I do. If you don't have zucchini on hand...you can certainly use some yellow squash.

Delicious All-Vegetable Stir Fry Recipe

1/2 cup to 3/4 cup seasoned bread crumbs
2 large eggs, lightly beaten
2 cups thinly sliced zucchini
1/8 cup red or green chopped green peppers
1/8 cup finely chopped onions
1/4 cup sliced fresh mushrooms
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons olive oil

Add the olive oil to the bottom of your skillet and bring it up to temperature over medium heat. Dip your sliced zucchini into the lightly beaten egg mixture to coat them and then dip them into the seasoned bread crumbs. Place the breaded zucchini along with all of the rest of the ingredients into your hot skillet. Simmer mixture over medium heat for 15 minutes, stirring often to prevent sticking and to make sure all veggies get cooked. They are done once they are fork tender. Serve immediately.

Another fabulous recipe from my great auntie Helen. You see...my auntie Helen and Uncle Alvin always planted a very large garden every summer season...so my auntie was always in the kitchen baking, cooking and canning their harvest. This recipe is one that she liked to make because it uses fresh green peppers that grew in an abundance in their garden each and every year.

Stir Fry - Sausage and Green Peppers Recipe

1 1/2 to 2 lb. Italian sausage
2-3 large green peppers
1 large onion
1 (8 ounce) can Del Monte tomato sauce
1 tbsp. vegetable oil
salt & pepper to taste

Brown your Italian sausage in a very large pan. Once it has been browned, remove from pan & let cool and then cut it into bite-sized pieces. Chop green peppers and onions. Place vegetable oil in pan and saute your green peppers and onions until they are softened. Return the Italian sausage to the same pan and season with salt & pepper if desired. Stir in the tomato sauce and cook over low heat for 30-35 minutes.

I love making this recipe in the fall between Thanksgiving and Christmas. If you have left-over turkey from your holiday meal, you can cut it up and use it in this recipe (you can use any portion of the turkey, not just the breast meat).

Stir-Fry Turkey with Cranberry Glaze Recipe

1 turkey breast
2 tablespoons sunflower oil
2 tablespoons ginger root
1/2 cup fresh or frozen cranberries
1/4 cup canned chestnuts
4 tablespoons cranberry sauce
3 tablespoons light soy sauce
salt and ground black pepper to taste

Remove any skin from the turkey breast and thinly slice the turkey breast into strips. Heat the oil in a large preheated wok. Add the turkey strips and stir-fry for 5 minutes or until cooked through. Finely chop the ginger root and add the ginger root and cranberries to the wok and stir-fry for another 3 minutes or until the cranberries are soft. Add the chestnuts, cranberry and soy sauce and season to taste with salt and pepper. Finish simmering in the wok for 4 to 5 minutes. Once it is done, you will want to serve it immediately.

If you like shrimp, I think you will enjoy this easy to make recipe. I got this recipe from the following cookbook and altered it slightly to suit my needs and tastes. This recipe is a combination of a salad and a stir fry and is easy to make. I had some fresh broccoli on hand so I threw some of that in to add more substance.

Cookbook: Simply Quick & Easy Recipes by: Parragon Publishing, ISBN 1-84273-218-8 which happens to be one of my favorite hardcover cookbooks!

Chinese Shrimp Salad Recipe

8 ounces thin egg noodles
2 1/2 tablespoons vegetable oil
1 tablespoon sesame oil
1 tablespoon sesame seeds
1 1/2 cups beansprouts
1 mango, sliced
4 onions, sliced
1 small radish, thinly sliced
12 to 14 ounces peeled and cooked medium sized shrimp
2 tablespoons soy sauce

Place your egg noodles in a large mixing bowl and pour over enough boiling water to cover. Leave stand for 10 to 12 minutes. Drain the noodles and pat away any moisture with paper towels. Heat the vegetable oil in a large wok. Add the noodles and stir-fry for 5 minutes, tossing frequently. Remove the wok from the heat and stir in the sesame oil, sesame seeds and beansprouts, tossing to mix well.

In a separate bowl, mix together the sliced mango, onions, radishes, shrimp and soy sauce. Toss the shrimp mixture with the noodles. Serve immediately.

We picked 2 of our zucchinis earlier today and decided to make fried Zucchini tonight for dinner. What I like about this recipe is the little addition of chopped onions and bacon...gives it a nice taste. This recipe will feed 4 people.

Fried Zucchini with Bacon and Onion Recipe

2 medium to large fresh Zucchini
1/4 cup finely chopped onion
6 strips of cooked and crumbled bacon
bread crumbs
3 large beaten eggs
vegetable oil

I used my Tupperware Quick Chef to finely chop my onion. Wash and peel the skin from your 2 Zucchini's and then slice into thin slices. In a small bowl, hand beat your eggs and set aside. In a large frying pan, add enough vegetable oil to coat the bottom of the pan. Turn burner onto medium heat. Stir in finely chopped onion and crumbled bacon. Pour some bread crumbs onto a plate. Dip your sliced Zucchini into egg mixture and then into the bread crumb mixture. Place in the frying pan and fry until the zucchini is soft. Drain on paper towels before serving.

If you like Tofu, I think you will enjoy this recipe as it makes a healthy family dinner during the hot summer season when you don't want to use your oven. If you have a garden, its a great way to use up some of those fresh vegetables too.

Tofu Stir-Fry Recipe

2 cups uncooked white rice
2 1/2 tsp. vegetable oil
2 cups broccoli florets
1 lg. carrot, sliced
1/2 green bell pepper, sliced
1/4 cup onion, chopped
1/2 cup teriyaki sauce
1/2 cup orange juice
1 tbsp. cornstarch
1 tsp. minced garlic
1/2 tsp. ginger
1/4 tsp. hot pepper sauce
1 pkg. (10 ounce) firm tofu, drained and cubed

Cook rice according to package directions. While rice is cooking, heat oil in a large frying pan or wok. Add broccoli, carrot, bell pepper and onion; cook for an additional 3 minutes, stirring often. Combine teriyaki sauce, orange juice, corn starch, garlic, ginger and hot pepper sauce in a medium-sized bowl, mixing well. Pour sauce mixture over veggies in the wok. Bring to a boil and cook for 1 1/2 minutes. Add tofu to the wok, stir gently to coat with the sauce. Serve over rice.

A great stir fry recipe for summer days when you don't want to heat up your kitchen using your oven. If you like more of a garlic taste, you can increase the garlic powder or mince up 1 or 2 garlic cloves.

Asian Chicken Stir-Fry

1 pkg. (2 cups) Frozen Chicken Breast Strips
1 can. cream of mushroom soup
2 tbsp. soy sauce
1 tsp. garlic powder
1 bag (16 oz) of any frozen vegetable combinations of your choice
4 c. cooked instant white rice

Mix chicken, soup, soy sauce and garlic in a hot skillet. Heat to a boil. Add vegetables, cover and cook over medium heat until tender, stirring occasionally. Serve chicken and vegetable mixture over white rice.

During the hot summer months, I enjoy making a variety of stir frys for my family dinners...why? Because I don't like heating up our home by using the oven! Furthermore, summertime is when all of your fresh vegetable are in season so you can utilize a lot of them in various stir fry recipes.

Pork and Vegetable Stir Fry

4 boneless pork chops
2 tbsp. olive oil
1 c. fresh thinly sliced carrot sticks
1 c. fresh/frozen peas
1/2 bag frozen snap peas
1 c. frozen green beans
1/4 c. diced onion
1/4 c. your favorite stir-fry sauce
salt and pepper to taste

Chop pork chops into bite-sized pieces. Add olive oil and pork chops to frying pan and fry until meat lightly browns. Add stir-fry sauce and simmer for 2-3 minutes. Add in your veggies and salt and pepper to taste. Simmer on low for 10-15 minutes until meat is done and veggie are semi-crisp.

You can serve it alone or with rice or pasta.

We love seafood and in particular, we love shrimp. We love it prepared a variety of different ways but this easy recipe for a shrimp stir fry is one of our favorites to make. We make it a lot in the summertime when I try to avoid using our oven.

Shrimp with Tomatoes Stir-Fry Recipe

2 tbsp. corn oil
1 large onion
2 cloves of garlic, finely chopped or minced
1 tsp. cumin seeds
1 tbsp. granulated sugar
14 oz. can chopped tomatoes
1 tbsp. sun-dried tomato paste
1 tbsp. chopped fresh basil
1 lb. peeled shrimp
salt & pepper to taste

Heat the corn oil in a large preheated wok. Finely chop the onion and add onion and garlic to the wok and stir-fry for 3 minutes or until softened. Stir in the cumin seeds and stir-fry for 1 minute. Add the sugar, chopped tomatoes and tomato paste to the wok. Bring the mixture to a boil, reduce heat and leave the sauce to simmer for 10 minutes. Add the basil, shrimp and salt & pepper to taste to the mixture in the wok. Increase the heat and cook for another 3 minutes or until the shrimp is completely cooked through.

This Vegetarian Stir-Fry is quick and easy to prepare and as an additional bonus, its frugal & affordable.

Prep Time: 3 minutes
Cook Time: 12-15 minutes

Vegetarian Stir-Fry Recipe

1 bag (16 ounces) frozen mixed vegetables
2 tbsp. water
1 can (14 ounces) kidney beans, drained
1 jar (14 ounces) spaghetti sauce
1/2 tsp. garlic powder
1/2 c. grated Parmesan Cheese

In a large skillet, place vegetables in water. Cover; cook for 7-10 minutes over medium heat. Uncover, stir in beans, spaghetti sauce and garlic powder; cook until heated through. Sprinkle with cheese.

Serving Suggestion: Serve over hot cooked rice or pasta.