Our Favorite Stir Fry

The best thing about this recipe is you can use whatever vegetables you have on hand. I also love that there isn't a huge amount of sugar.  If you like more sauce, then you'll need to double the ingredients starting with the broth and ending with cornstarch. My kids like a lot of sauce for the rice, so we usually double it.

2 Tablespoons oil.  I always use coconut oil.

6 cloves of minced garlic.  I always use the garlic from Costco in a jar.

1 tsp. grated fresh ginger

1 bunch of chopped green onions (optional.  sometimes I don't have them so I leave them out.  You can also just throw in regular onions.)

1 tsp. salt

1 pound of boneless, skinless chicken breast cut into thin strips.

1 red bell pepper cut into strips

1-2 cups of peeled and cut carrots.

1-2 cups of broccoli cut into small pieces.

You can really add any veggies you want and as much as you want.

1 cup chicken broth

2 Tablespoons soy sauce

2 Tablespoons sugar, sometimes I use half white and half brown

2 Tablespoons cornstarch.

Heat oil in  wok or large non-stick skillet.  When it is hot, add 2 cloves of garlic, ginger and green onions and salt.  Stir about two minutes then add the chicken and cook until opaque. Add remaining 4 cloves of garlic and stir.  Add all the veggies and 1/2 cup of broth, stir and cover.

In a small bowl mix together the remaining 1/2 cup of broth, soy sauce, sugar and corn starch. When the broccoli is bright green, add the sauce and stir until thickened.  Serve immediately with rice.

Pad Thai

I have been on the hunt for the last five years to find the best Pad Thai recipe. I want the real stuff from my favorite restaurants. Well, this is it! You need to go to an Asian store if you want to do this right.

1/2 pkg. medium size rice noodles, soak 20 minutes in warm water then drain

1 bunch green onions

1/2 of a red onion, chopped

7 cloves of garlic, minced

1/2 pound fresh shrimp

1/2-1 pound of chicken cut in strips

3 eggs

1/2 lb. mung bean sprouts

shredded carrots

chopped peanuts

Pad Thai sauce

In a wok or skillet add 1/4 c. vegetable oil over medium high heat. Saute red onion for a few minutes until translucent. Add garlic and cook for 2-3 minutes. Add three eggs and scramble them. Stir in shrimp and chicken and cook until done. Add rice noodles and cook for about two minutes, until soft. Add bean sprouts and stir in Pad Thai sauce. Garnish with green onions, carrots, and peanuts.

Pad Thai Sauce:

4-5 T. palm sugar (get it at the Asian store in a jar)

1 c. tamarind sauce (get it at the Asian store in a jar)

5 T. fish sauce

You can add 2 T. of peanut butter if you like.

Cook over the stove on medium heat until the sugar is dissolved.

You can also garnish your Pad Thai with additional peanut sauce.

2 jars of Satay peanut sauce

2 or more T. peanut butter

2 T. broth if too thick

1/2 lemon, juiced

Warm the above ingredients over stove.

I'm telling you, this is the BEST we've had--we got this recipe straight from our friend in Thailand.

Asian Pork Ribs

3-4 lbs. pork country style ribs or pork roast

3/4 c. apricot or peach preserves

3/4 c. BBQ sauce

1/4 c. soy sauce

3 garlic cloves, pressed

2 tsp. fresh ginger root, finely chopped

1 T. thinly sliced green onion

2 tsp. sesame seeds

Preheat oven to 350 degrees. Place ribs in 9x13. Cover and bake for one hour.

Mix together preserves, BBQ sauce, soy sauce, garlic and ginger in a bowl. After hour, remove ribs from pan, discard liquid, return ribs to pan. Generously brush ribs with half of sauce. Continue baking, uncovered, 30-45 minutes or until fork-tender, brushing with remaining sauce after 15 minutes. Remove ribs, chunk them. Sprinkle with green onion and sesame seeds. The sauce is so good, I usually stir in some of the sauce too.