HIMALAYAN STIR FRY
The Himalaya has a vast variety of food taste from the more Nepali style to the Oriental Style. I love them both. Give this a try to wet the appetite. Then, we can move even farther into the more rural, yet exotic diet. Very healthy and tasty too!
Provided by Tiffany Bannworth @MissAnubis
Categories Other Main Dishes
Number Of Ingredients 15
Steps:
- In a wok or large skillet, add sesame oil, seeds, and meat, giving a quick browning.
- Then add the vegetables and cooked lentils. Giving a nice coating of the liquid in the pan.
- Add the rest of the ingredients, save the duck egg and mustard oil.
- Reduce heat and stir occasionally. Cook for maybe 20-25 minutes. The slower you cook the meat, the more tender it will be.
- Add diced salted duck egg. Lightly stir in for about 5 minutes.
- Serve with a light drizzle of mustard oil.
LAMB BHUTUWA (NEPALI LAMB STIR-FRIED IN HIMALAYAN SPICES)
This is a spicy stir-fry preparation in Nepali style using lamb. Chicken, pork or beef could also be used.
Provided by Tulsi Regmi
Categories Lamb/Sheep
Time 45m
Yield 2-3 serving(s)
Number Of Ingredients 16
Steps:
- In a large bowl, combine two tablespoons of oil, one tablespoon of lemon juice, 1/2 teaspoon of turmeric, salt and pepper into a paste.
- Add lamb pieces and mix thoroughly to coat; cover, and let marinate for 30 minutes.
- After marinating, drain the marinade and pat-dry lamb pieces.
- In a processor, blend chopped onion, garlic, ginger, fresh red chilies, cumin and curry powder, asafetida, and turmeric into a smooth paste.
- In a non-stick pan heat two tablespoons of oil.
- Add dried red chilies and fry till dark.
- Add spice paste; fry for another few minutes until the oil starts to separate from the spices.
- Transfer marinated lamb to the pan, add salt and pepper and stir well to brown on high heat.
- Reduce the heat to medium and continue to stir fry lamb until cooked tender.
- It may require some broth or water to moisten, if it starts to burn.
- Add green peas and green onions; stir for another two minutes.
- Adjust seasoning with salt and pepper.
- Drain excess oil, if necessary.
- Serve with stir-fried vegetables and rice or roti (flat bread).
HAWAIIAN STIR-FRY
Georgiana Weathers of Orlando, Florida shared this recipe with a tropical twist that's sure to win raves.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Drain pineapple, reserving juice. In a small bowl, combine brown sugar and cornstarch. Stir in the water, soy sauce and reserved pineapple juice until smooth; set aside. In a large nonstick skillet or wok, stir-fry carrot in 1 tablespoon hot oil for 1 minute. Stir in the celery, sweet peppers and onion; stir-fry for 3 minutes. Add sugar snap peas; stir-fry about 1 minute longer or until vegetables are crisp-tender. Remove vegetables and keep warm., In the same skillet, stir-fry chicken in remaining oil for 3-4 minutes or until no longer pink. Stir soy sauce mixture; gradually stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in vegetable mixture and pineapple chunks; heat through. Serve over rice if desired.
Nutrition Facts :
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