Calories in beef stir fry
- Calories for cantaloupe - How many calories in
Calories In Beef Stir Fry
- Stir frying is an umbrella term used to describe two techniques for cooking food in a wok while stirring it: chao and bao . The term stir-fry was introduced into the English language by Buwei Yang Chao, in her book How to Cook and Eat in Chinese, to describe the chao technique.
- Fry (meat, fish, or vegetables) rapidly over a high heat while stirring briskly
- fry very quickly over high heat; "stir-fry the vegetables in a wok"
- A dish cooked in this manner; To fry something quickly in hot oil whilst constantly stirring; especially in a wok or similar pan
- Either of two units of heat energy
- The energy needed to raise the temperature of 1 kilogram of water through 1 °C, equal to one thousand small calories and often used to measure the energy value of foods
- (caloric) thermal: relating to or associated with heat; "thermal movements of molecules"; "thermal capacity"; "thermic energy"; "the caloric effect of sunlight"
- (caloric) of or relating to calories in food; "comparison of foods on a caloric basis"; "the caloric content of foods"
- (calorie) a unit of heat equal to the amount of heat required to raise the temperature of one kilogram of water by one degree at one atmosphere pressure; used by nutritionists to characterize the energy-producing potential in food
- The energy needed to raise the temperature of 1 gram of water through 1 °C (now usually defined as 4.1868 joules)
- gripe: complain; "What was he hollering about?"
- meat from an adult domestic bovine
- Flesh or muscle, typically when well developed
- The flesh of a cow, bull, or ox, used as food
- A cow, bull, or ox fattened for its meat
- cattle that are reared for their meat
Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories
Winner of the 2011 James Beard Foundation Award for International Cooking
The stir-fry is all things: refined, improvisational, adaptable, and inventive. It is the rare culinary practice that makes less seem like more, and by which small amounts of food feed many.
For centuries the Chinese have carried their woks to all corners of the earth and re-created stir-fry dishes, using local and sometimes nontraditional ingredients. The old expression: "One wok runs to the sky’s edge" means "one who uses the wok becomes master of the cooking world." And as the wok user becomes master of the cooking world, so does he become master of the stir-fry, one of the greatest techniques of Chinese cookery.
The technique and tradition of stir-frying, which is at once simple yet subtly complex, is as vital today as it has been for hundreds of years. In Stir-Frying to the Sky’s Edge, James Beard Award-winning author Grace Young shares more than 100 classic stir-fry recipes that sizzle with heat and pop with flavor, from
the great Cantonese stir-fry masters to the culinary customs of Sichuan, Hunan, Shanghai, Beijing, Fujian, Hong Kong, Macau, Taiwan, Singapore, and Malaysia, as well as other countries around the world. With more than 80 stunning full-color photographs, Young’s definitive work illustrates the innumerable, easy-to-learn possibilities the technique offers—dry stir-fries, moist stir-fries, clear stir-fries, velvet stir-fries—and weaves the insights of Chinese cooking philosophy into the preparation of such beloved dishes as Kung Pao Chicken, Stir-Fried Beef and Broccoli, Chicken Lo Mein with Ginger Mushrooms, and Dry-Fried Sichuan Beans. In honoring the traditions of her cultural ancestors who traveled the globe, Young offers delectable crossover recipes for Chinese Jamaican Jerk Chicken Fried Rice, Chinese Trinidadian Stir-Fried Shrimp with Rum, Chinese Burmese Chili Chicken, and Chinese American Shrimp with Lobster Sauce.
Expert home cooks and professional chefs teach you the foundations of stir-fry mastery in the modern kitchen—everything from
how to choose, season, and care for a wok and the best skillet alternative; the importance of marinades and the proper technique for slicing meat and poultry for optimum tenderness; to how to select and handle Asian vegetables; ways to shortcut labor-intensive preparations; and tips on how to control heat and choose the best cooking oil.
Fascinating personal portraits illustrate how stir-frying is not just a cooking technique but a vital element of China’s rich culture. With this book, Grace Young has created the authoritative guide to stir-frying, a work that is at once rewarding and beautiful, much like the technique of stir-frying itself.
Yummy Scrumdiddly-umptiousness ( #dfeast)
Before the post starts this was the funny of the day:
A - "J you better do that tonite bc you're not gonna wake up tomorrow morning!"
me - "WHAT? I'm gonna die in my sleep tonite???" O_O *_* O_O ...at least he warned me..
The pic's from
last night and a slightly different version. I did not have any cilantro left, but added sesame seeds and some other spices I found :)
Makes 4 servings:
-1lb lean ground beef
....lean...not muscular...just lean
-2 medium sized red bell peppers (I have used green once before it's just as good :) we don't need to be pepperists and judge them by their color)
-2 cloves of garlic, pressed or minced
-1/2 tsp crushed red pepper flakes
-1/2 cup of chopped cilantro
-3 tbsp of butter of peanut, yummy goodness...sry that's good ol PB to you
-2 tbsp soy sauce
-2 tbsp lemony lime juice :)
-1 tsp sesame oil
- 4 pocket breads
-1 large tomatoe
-8 butter lettuce leaves
(You can use any kind of other bread/roll you want or even brown rice ...if you go the rice route you won't need the tomato/lettuce)
1) Slap the lean, not muscular, beef
into a wide frying pan and heat until brown and crumbly. (get rid of all the grease)
2) While the lean beef is getting a tan in the frying pan, take the red/green/yellow bell peppers take the guts out and cut them into thin slices.
3) Add the peppers to pan along with garlic and the pepper flakes and just keep the whole thing cooking until peppers are soft
4) Grab a small bowl and throw together the cilantro, the butter of peanut, soy sauce, lime juice and oil. Now stir the heck out of it till it's velvety smooth.
5) Now poor and stir the velvety smoothness in with the lean now tan beef and blend well.
6) remove from
stove. Fill the pocket breads with the yummy scrumdiddly-umptiousness along with lettuce/tomato slices.
If you chose to use rice instead....you shoulda probably starting cooking that one way in the beginning when you started with the lean, not yet tanned beef.
With pocket breads here's what you get per serving:
(I have never had BG trouble with this one for hours on end after so it must be ok :) )
Have fun and dig in!
Yay for: brand spankin new
Jonas LA episode and I absofreakinglutely ¦ it! Your Biggest Fan has been one of my favorite JLA songs off the soundtrack to play on my guitar and to see Jick Nonas play
Yay for: awesome numbers today
Yay for: laughing until you cry
so tell me, will you try my recipe? ;)
Stir fry with beef and fresh vegetables, on top of white rice and topped with chow mein noodles.
calories in beef stir fry
"When I was growing up, my mother did all of the cooking at home and the variety was endless. But it was her everyday Chinese home cooking that I remember best—the often-revisited stir-fry dishes that are simple, easy, delicious, and part of the culinary repertoire of most Chinese families. I hope you will enjoy this collection of some of my favorites. Perhaps some will become part of your everyday cooking, too. So come with me to my kitchen and let me share with you what the Chinese do in theirs." —Helen Chen
Enjoy Easy Chinese Stir-Fries Like These:
Chicken with Mushrooms and Snow Peas
Braised Party Wings
Spicy Chunking Pork
Sparerib Nuggets in Black Bean Sauce
Stir-Fried Broccoli Beef in Oyster Sauce
Spicy Beef Shreds with Carrots and Celery
Coral and Jade
Flower Squid with Mixed Vegetables
Bean Curd with Black Mushrooms and Bamboo Shoots
Ginger-glazed Carrots and Parsnips
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