Best Himalayan Stir Fry Recipes

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TIBETAN CABBAGE STIR-FRY (LOGO PETSE)



Tibetan Cabbage Stir-Fry (Logo Petse) image

This is a meatless version of the traditional Logo Petse, as it is served at the Lhasa Moon, a Tibetan Restaurant, located in San Francisco. Some cooking notes: use the standard head cabbage, which is the type grown in Tibet. As for the spicing used in this recipe, according to the Tibetan chef at the Tibet Nepal House (our favorite Himalayan restaurant), Tibetan cuisine is the least spiced of the Himalayan cuisines. If one wishes to add seasonings, some that are common to Himalayan cuisine include - black and white cardamom, Jimbu, garlic, ginger, cumin, coriander, nutmeg, cinnamon, Ajwain, star anis, Timboor, chili, turmeric, saffron, sesame seed and mustard seed.

Provided by lynnski LA

Categories     One Dish Meal

Time 25m

Yield 3 serving(s)

Number Of Ingredients 11

1 tablespoon oil
1/2 onion, chopped
1 teaspoon paprika
2 garlic cloves, finely chopped
1 teaspoon ginger, grated
1 tomatoes, chopped
2 carrots
1/2 head cabbage
1 red bell pepper
1 green bell pepper
1 jalapeno, chopped (optional)

Steps:

  • Prepare all the veggies for a stir-fry, cut carrots and bell peppers into juilienne strips, about 1/8 inch thick.
  • Cut cabbage into 1/4 inch slices.
  • In a wok, fry the onion over high heat with the paprika, garlic, and ginger until browning begins.
  • Stir in the tomato and stir-fry briefly.
  • Add carrots and stir fry for 1 minute.
  • Place the cabbage slices on top of the mixture without stirring.
  • Cover tightly and continue cooking for one minute only.
  • Stir in the bell pepper slices.
  • Serve with rice.

Nutrition Facts : Calories 136.7, Fat 5.2, SaturatedFat 0.7, Sodium 61.9, Carbohydrate 21.7, Fiber 7.6, Sugar 11.4, Protein 3.9

LAMB BHUTUWA (NEPALI LAMB STIR-FRIED IN HIMALAYAN SPICES)



Lamb Bhutuwa (Nepali Lamb Stir-Fried in Himalayan Spices) image

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

2 lbs boneless lamb, cut into 1 in slices
1 cup onion, chopped
5 garlic cloves, halved
1 inch gingerroot, julienned
2 fresh red chilies
1 teaspoon turmeric
1/8 teaspoon asafoetida powder
1 teaspoon cumin powder
1 teaspoon curry powder
2 dried red chilies
1 cup green onion, cut in 1 in. length
1 cup green peas
4 tablespoons cooking oil
1 tablespoon lemon juice
1 cup broth or 1 cup water
salt and pepper

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).

RICE BHUTEKO (RICE STIR-FRIED WITH CHICKEN, NEPALI STYLE)



Rice Bhuteko (Rice Stir-Fried With Chicken, Nepali Style) image

Make and share this Rice Bhuteko (Rice Stir-Fried With Chicken, Nepali Style) recipe from Food.com.

Provided by Tulsi Regmi

Categories     Chicken Breast

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 17

2 cups steamed rice
1 cup grilled chicken breast, cut into 1-in pieces (cooked lamb or shrimp can also be used)
1/2 cup chopped onion
1 cup chopped red bell pepper
1 cup diced zucchini
1/2 cup fresh green peas
3 fresh red chilies, minced
1 teaspoon garlic, minced
1 teaspoon ginger, minced
1 teaspoon toasted cumin seed
1 teaspoon turmeric
3 dried red chilies
3 tablespoons butter
1/2 cup yogurt
salt and pepper
1 tablespoon sugar
2 tablespoons cilantro, chopped for garnish

Steps:

  • In a frying pan, heat butter.
  • Add dried red chilies and turmeric; fry for 15 seconds.
  • Add garlic, ginger, and fresh chilies.
  • Fry for another minute or so.
  • Add chopped onion, red bell pepper and zucchini; cook until lightly brown.
  • Add chicken pieces, sugar, salt and pepper.
  • Stir fry five minutes.
  • Add rice, green peas, yogurt and toasted cumin seeds.
  • Cook until all the liquid is absorbed and rice grains separate.
  • Garnish with chopped scallions.
  • Serve all by itself or with sekuwas (grilled skewers).

HIMALAYAN STIR FRY



Himalayan Stir Fry image

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

1 1/2 pound(s) lamb or goat
3 tablespoon(s) sesame oil
3 cup(s) beans sprouts, fresh
2 cup(s) edamame, fresh without pod
2 cup(s) gailan, chopped
2 tablespoon(s) soy sauce
1 teaspoon(s) azuki bean paste
1 tablespoon(s) garlic, chopped
1 tablespoon(s) ginger, pureed
2 teaspoon(s) oyster sauce
2 tablespoon(s) dark brown sugar or honey
1 - salted duck egg, diced finely
2 tablespoon(s) sesame seeds, optional
1 cup(s) red dal (lentils), previously boil, optional
1 teaspoon(s) mustard oil, drizzle atop before serving

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.

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