The Everything Stir-Fry Cookbook Part 25

Serves 2 to 3 Coconut-Scented Rice (page 228) pound shrimp, sh.e.l.led, deveined 2 eggs 1 teaspoon salt Black or white pepper to taste 4 tablespoons vegetable or peanut oil, divided 1 teaspoon chopped garlic cup chopped onion 1 red bell pepper, cut into bite-sized chunks 1 tablespoon Chinese light soy sauce or fish sauce 1 cup pineapple chunks, drained 2 green onions, cut into 1-inch pieces 1 tablespoon oyster sauce

Serves 2 to 4 2 large eggs Salt and pepper to taste 3 tablespoons vegetable or peanut oil, divided 2 cloves garlic, crushed 1 onion, chopped 1 teaspoon chili powder 1 tablespoon shrimp paste 3 cups cooked long-grain white rice 1 cooked chicken breast, shredded 68 cooked medium shrimp 2 tablespoons kecap manis or dark soy sauce Indonesian Fried Rice (Nasi Goreng) Made from fermented shrimp, shrimp paste is available in Asian grocery stores. You can adjust this recipe to use only chicken or shrimp or to use uncooked chicken and shrimp if desired (just stir-fry the ingredients first and then use as called for in the recipe).

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1. Lightly beat the eggs, stirring in the salt and pepper. Heat a wok or skillet over medium-high heat and add 1 tablespoon oil. When the oil is hot, reduce the heat to medium and pour in the beaten eggs. Cook until the eggs are firm, turning over once. Remove the cooked eggs and cut into thin strips. Clean out the pan.

2. Heat 2 tablespoons oil in the wok or skillet over medium-high heat. When the oil is hot, add the garlic and onion. Sprinkle the chili powder over the mixture and stir-fry for about 2 minutes, until the onion begins to soften. Add the shrimp paste and continue stir-frying until the onion has softened.

3. Add the rice and stir-fry for 1 to 2 minutes, until it begins to turn golden. Stir in the cooked chicken and shrimp. Stir in the kecap manis or dark soy sauce. Stir-fry for 1 to 2 more minutes, to blend the ingredients.

4. Before serving, remove the fried rice from the wok or skillet and lay the strips of fried egg on top.

Vegetable Dishes

Stir-Fried Zucchini

Vegetable Sweet and Sour "Pork"

Stir-Fried Celery

Simple Sprouts Stir-Fry

Celery and Bamboo Shoots

Spicy Fries

Vegetarian "Fajitas"

Veggie Loaded Egg Foo Yung

Quick Fried Green Tomatoes

Lucky Three Vegetables

Stir-Fried Cabbage

Double Nutty Fiddlehead Greens with Sesame

Thai-Inspired Creamed Corn

Burgundy Mushrooms

Stir-Fried Cauliflower

Cuc.u.mbers with Oyster Sauce

Glazed Carrots

Indian Spiced Okra

Spicy Cuc.u.mbers

Indian Creamed Spinach

Stir-Fried Bok Choy

Vegetarian Cashew Chili

Three Flavor Celery

Stir-Fried Baby Corn

Hot Spinach Salad

Easy Mixed-Vegetable Stir-Fry

Two-Step Broccoli

Mushrooms and Bamboo Shoots

Portobello Mushroom Burgers

Vegetarian Jambalaya

Speedy Vegetarian Chop Suey

Spring Vegetable Medley

Cauliflower Fried "Rice"

Thai-Style Mixed Vegetables

Serves 2 to 4 1 tablespoon vegetable oil 1 large zucchini, cut on the diagonal into 1-inch slices teaspoon salt, or to taste 1 tablespoon soy sauce

Serves 4 2 tablespoons vegetable or peanut oil 1 teaspoon minced ginger 1 teaspoon minced garlic 2 carrots, peeled and cut on the diagonal into thin slices 1 green bell pepper, seeded and cut into bite-sized chunks Salt to taste 1 red bell pepper, seeded and cut into bite-sized chunks Pineapple Sweet and Sour Sauce (page 25) 1 cup canned pineapple chunks Black pepper to taste Stir-Fried Zucchini Zucchini is the perfect vegetable for quick stir-frying, as it is high in moisture and not too tough.

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1. Heat a wok or skillet over medium-high heat until it is nearly smoking. Add the oil.

2. When the oil is hot, add the zucchini. Sprinkle the salt over the zucchini. Stir-fry for a minute, then stir in the soy sauce.

3. Stir-fry the zucchini until it turns dark green and is tender but still crisp (about 3 minutes). Serve hot.

Vegetable Sweet and Sour "Pork"

This easy version of the popular restaurant dish takes only minutes to make. To speed things up even further, wash and drain the vegetables and prepare the sauce earlier in the day.

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1. Heat a wok or skillet over medium-high heat until it is nearly smoking. Add the oil. When the oil is hot, add the minced ginger and garlic. Stir-fry for 10 seconds, then add the carrots and green bell pepper. Stir-fry for 1 minute, adding a bit of salt if desired.

2. Add the red pepper. Stir-fry for 1 more minute or until the vegetables are tender but still crisp.

3. Add the sauce and bring to a boil, stirring quickly to thicken. Add the pineapple chunks. Stir-fry for 2 more minutes or until all the ingredients are heated through. Taste and adjust seasoning, adding pepper if desired. Serve hot.

Stir-Fried Celery Celery is another high-moisture vegetable that is perfect for stir-fries. Stir-frying celery deepens its natural green color.

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1. Heat a wok or skillet over medium-high heat until it is nearly smoking. Add the oil. When the oil is hot, add the ginger. Stir-fry for 10 seconds and add the celery. Sprinkle the salt over the celery and stir-fry until it begins to turn a brighter green (about 1 minute). Add the nutmeg, cinnamon, and the sugar. Stir-fry for another minute, mixing the celery with the spices. Serve hot or cold.

Simple Sprouts Stir-Fry The trick to stir-frying mung bean sprouts is to go light on the seasonings and not to overcook them.

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1. Rinse the mung bean sprouts and drain thoroughly.

2. Heat a wok or skillet over medium-high heat until it is nearly smoking and add the oil. When the oil is hot, add the ginger. Brown for 2 to 3 minutes and then remove from the pan.