Best Himalayan Stir Fry Recipes

SPICY THAI CHICKEN STIR FRY

Spicy Thai Chicken Stir Fry image

The Thai stir fry sauce used in this recipe is a fantastic versatile stir fry sauce! It's similar to many well known Thai stir fries like Pad See Ew, Thai Chilli Basil Chicken and Drunken Noodles (Pad Kee Mao). Make this using ground/mince chicken, pork or turkey. See notes for how to use this sauce for other stir fries. Ensure all ingredients are ready to toss into the wok before you start cooking because once you start, it cooks fast!

Provided by Nagi | RecipeTin Eats

Time 15m

Number Of Ingredients 13

Ingredients

2 tsp light soy sauce ((Note 1))
1 tsp dark soy sauce ((Note 1))
2 tsp fish sauce
1 tbsp oyster sauce
1 tsp sugar
2 tbsp cooking oil ((I use peanut or vegetable oil))
3 Thai or birds eye chillis or other small hot red chilli (, finely chopped (Note 2))
4 garlic cloves (, finely chopped)
1 small onion (, halved and sliced (brown, white or yellow))
500 g / 1 lb ground / mince chicken
3 shallot / scallions stems (, chopped into slices)
1 cup coriander/cilantro leaves ((loosely packed))
Steamed jasmine rice

Steps:

Mix Sauce ingredients in a small bowl.
Heat oil in a wok or heavy based skillet over high heat. Add garlic and chilli - cook for 15 seconds.
Add onion and cook for 45 seconds.
Add chicken and cook, breaking it up as you go. When it changes from pink to white, add Sauce. Cook until the liquid mostly disappears - about 2 minutes.
Stir through shallots. Then stir through coriander and immediately take off the heat.
Serve immediately with jasmine rice or other rice - or for a low carb, low cal option, try Cauliflower Rice! Add slices of cucumber and tomato wedges (very authentic Thai!). Garnish with extra chilli and coriander if desired.

Nutrition Facts : ServingSize 230 g, Calories 427 kcal, Carbohydrate 6.6 g, Protein 49.6 g, Fat 21.5 g, SaturatedFat 4.8 g, Cholesterol 148 mg, Sodium 791 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 16.7 g

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

Ingredients

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.

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

Ingredients

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).

HAWAIIAN STIR-FRY

Hawaiian Stir-Fry image

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

Ingredients

1 can (8 ounces) unsweetened pineapple chunks
2 tablespoons brown sugar
1 tablespoon cornstarch
1/3 cup water
2 tablespoons reduced-sodium soy sauce
1 carrot, cut into 2-inch julienne strips
2 tablespoons canola oil, divided
2 celery ribs, thinly sliced
1 medium sweet red pepper, julienned
1 medium sweet yellow pepper, julienned
1 medium onion, cut into thin wedges
2 cups frozen sugar snap peas, thawed
1 pound boneless skinless chicken breasts, cut into 2-1/2-inch strips
Hot cooked rice, optional

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 :