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Hey! Hey!
Look what I finally made :D
Serves: 4-5 people
Preptime: ~30min
Cook time: 10min (stir fry) + 25 min (rice)
I finally sat down and wrote this blog. A while ago, a TL user named Crazyeyes requested that I made a stirfry dish. Here it is! Woohoo! Sorry it took so long. I am a bum. T_T
(please ignore the name haha, I took the images from my game-themed cooking blog.)
INGREDIENTS
FOR THE STIR FRY
- salt
- pepper
- 1 teaspoon of coconut oil
- 1 cup of mushrooms
- 2 bell peppers
- 1 lb of chicken breasts
- 1/2 red onion
- 1 can of bamboo shoots
- 1/3 cup of raw cashews
- 1/2 cup of brown rice
FOR THE SAUCE
- 1/2 tablespoon of minced ginger
- 1/2 tablespoon of sesame oil
- 1 tablespoon of rice vinegar
- 2 tablespoons of soy sauce
- 1 1/2 teaspoon of orange zest
- 2 tablespoons of freshly squeezed orange juice
PROCEDURE
- Wash your brown rice.
- Add 1 cup of water to your brown rice.
- Let water boil and then reduce to medium heat.
- Cover with a lid and let cook for about 25-30 minutes. (If you have a rice cooker, this process will be so much easier. I don't have one. D: )
- Zest your orange.
- Juice your orange.
- Combine your rice vinegar, soy sauce, orange juice, orange zest, minced ginger, and sesame oil.
Set aside.
- Chop mushrooms, bell peppers and onions.
- Cut chicken into small pieces.
- Place a wok on high heat. Add coconut oil.
- Place cashews in hot coconut oil. Remove cashews when brown.
- Place vegetables in hot oil.
- Add in chicken.
- Add in your sauce.
- Add in your bamboo shoots.
- Add salt and pepper.
- Let chicken and vegetables cook for about 10 minutes.
- Remove stir fry and plate on top of brown rice.
And then you get this:
YAY!
you can find my word press blog here: http://kierpanda.wordpress.com/
I'll be cross posting my recipes here on TL though, so you won't miss anything.
Thanks for reading, TL. :D
 
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Belgium6768 Posts
You always make me hungry in the middle of the night. Looks awesome.
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United States10106 Posts
ive said this before and ill say it again... make enough so that all your viewers can get some ^_^ thanks
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::drool::, makes me wanna make some now  .
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oh my god
Why do you torture us like this? 
Even worse because I don't trust myself to cook meat.
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Way to go, Kier, way to go. I wasn't particularly hungry, and it is late anyways, but you went ahead and had to post this. Now I'm uber hungry and all the food in my fridge looks like garbage compared to this. I hope you're happy with yourself, because now I'm going to have to go to the store tomorrow and make this. Way to go, jerk, between you and Ghetto/Hasu cook I'm losing my ability to enjoy instant noodles and cereal.
... the nerve of some people...
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On August 07 2012 13:14 FlaShFTW wrote:
ive said this before and ill say it again... make enough so that all your viewers can get some ^_^ thanks
But it'll get rotten if I ship it to everyone D:
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Can you come over to my place and be my personal cook? I sure do need one when they can produce this goodness!
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On August 07 2012 13:33 babylon wrote:oh my god Why do you torture us like this? Even worse because I don't trust myself to cook meat.
How come? Meat isn't that difficult to cook. You can always cheat and take a piece out, cut in half and see if it's cooked. :D I actually do that a lot since I don't have a proper meat thermometer.
On August 07 2012 13:35 Adersick wrote:
Way to go, Kier, way to go. I wasn't particularly hungry, and it is late anyways, but you went ahead and had to post this. Now I'm uber hungry and all the food in my fridge looks like garbage compared to this. I hope you're happy with yourself, because now I'm going to have to go to the store tomorrow and make this. Way to go, jerk, between you and Ghetto/Hasu cook I'm losing my ability to enjoy instant noodles and cereal.
... the nerve of some people...
... :D <3?
the cooks of TL are just doing their best to help the TL community eat better! Eat better so you can game harder?
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I am like super-horrible with making anything more complicated than scrambled eggs and pasta. I'm constantly afraid I'll accidentally contract food poisoning, because that's how much I suck at cooking. (Moving into an apartment, though, has at least forced me to learn some tricks of the trade...)
I did make your peanut butter + banana French toast yesterday (minus the syrup and stuff) 'cause of all the peanut butter and extra bread (and no jelly) left in the fridge. Nomnomnom, it was delicious.
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On August 07 2012 13:58 babylon wrote:
I am like super-horrible with making anything more complicated than scrambled eggs and pasta. I'm constantly afraid I'll accidentally contract food poisoning, because that's how much I suck at cooking. (Moving into an apartment, though, has at least forced me to learn some tricks of the trade...)
I did make your peanut butter + banana French toast yesterday (minus the syrup and stuff) 'cause of all the peanut butter and extra bread (and no jelly) left in the fridge. Nomnomnom, it was delicious.
Aw. I'm sure you're not that bad.
To avoid food poisoning, just take the following pre-cautions:
1) make sure your hands are washed.
2) make sure your cooking station is clean
3) do not cross-contaminate (example: don't cut raw meat and then cut your veggies. big no-no).
4) make sure your ingredients are properly cleaned
5) make sure everything is fully cooked
6) when putting left-overs away, make sure they're properly sealed. (I made the mistake of leaving a drink in my office's fridge over the weekend and drinking it the following monday. uugggghhhhh)
Glad you liked it! I'm trying to make more breakfast-type recipes. I like breakfast, but I really only get to eat it on the weekends.
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Fuck I'm so hungry... it's 1 A.M -_-
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Warp Gate rush stir fry? That's one imba I don't mind.
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Here's an asian pro-tip:
Get potato starch and mix 1 tablespoon or so into the chicken after you've chopped the chicken up into pieces. It locks the chicken tenderness in and prevents 'chicken juice' from oozing out. Otherwise you will get bit of unwanted liquid which dilutes the sauce later.
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On August 07 2012 14:12 Zariel wrote:
Here's an asian pro-tip:
Get potato starch and mix 1 tablespoon or so into the chicken after you've chopped the chicken up into pieces. It locks the chicken tenderness in and prevents 'chicken juice' from oozing out. Otherwise you will get bit of unwanted liquid which dilutes the sauce later.
Sort of like using flour for orange chicken? :0
I try to avoid using starches, but I've recently started experimenting with arrow root as a sauce-thickener. I'll mess around with that next time. Thanks!
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Any hints on something to replace cashews? I think they don't sell that here
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On August 07 2012 14:21 mordk wrote:Any hints on something to replace cashews? I think they don't sell that here
Peanuts!
It's not going to be the same flavor, but you'll still get the texture. Or you can just leave them out completely. :D
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On August 07 2012 14:18 kierpanda wrote:+ Show Spoiler +On August 07 2012 14:12 Zariel wrote:
Here's an asian pro-tip:
Get potato starch and mix 1 tablespoon or so into the chicken after you've chopped the chicken up into pieces. It locks the chicken tenderness in and prevents 'chicken juice' from oozing out. Otherwise you will get bit of unwanted liquid which dilutes the sauce later. Sort of like using flour for orange chicken? :0 I try to avoid using starches, but I've recently started experimenting with arrow root as a sauce-thickener. I'll mess around with that next time. Thanks!
No, not flour. Flour is from wheat. You can buy potato starch from asian grocery stores (like $2 and it'll last you forever), it looks exactly like flour but you mix it into chopped meat (before you cook) to prevent the meat-juice from escaping the meat which makes it more tender especially if your making stir fry. Try it out definitely, you will notice how you get a nice seared texture because there's no liquid oozing out.
Edit: You can use almonds to replace cashews
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Awesome, I'm not that hot at cooking but it looks doable, thanks!
Oh, another question, with these quatities how many people can eat?
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On August 07 2012 14:02 kierpanda wrote:Show nested quote +On August 07 2012 13:58 babylon wrote:
I am like super-horrible with making anything more complicated than scrambled eggs and pasta. I'm constantly afraid I'll accidentally contract food poisoning, because that's how much I suck at cooking. (Moving into an apartment, though, has at least forced me to learn some tricks of the trade...)
I did make your peanut butter + banana French toast yesterday (minus the syrup and stuff) 'cause of all the peanut butter and extra bread (and no jelly) left in the fridge. Nomnomnom, it was delicious. Aw. I'm sure you're not that bad. To avoid food poisoning, just take the following pre-cautions: 1) make sure your hands are washed. 2) make sure your cooking station is clean 3) do not cross-contaminate (example: don't cut raw meat and then cut your veggies. big no-no). 4) make sure your ingredients are properly cleaned 5) make sure everything is fully cooked 6) when putting left-overs away, make sure they're properly sealed. (I made the mistake of leaving a drink in my office's fridge over the weekend and drinking it the following monday. uugggghhhhh) Glad you liked it! I'm trying to make more breakfast-type recipes. I like breakfast, but I really only get to eat it on the weekends.
Somewhere, Gordan Ramsay is crying tears of joy at reading this
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On August 07 2012 14:33 Zariel wrote:Show nested quote +On August 07 2012 14:18 kierpanda wrote:+ Show Spoiler +On August 07 2012 14:12 Zariel wrote:
Here's an asian pro-tip:
Get potato starch and mix 1 tablespoon or so into the chicken after you've chopped the chicken up into pieces. It locks the chicken tenderness in and prevents 'chicken juice' from oozing out. Otherwise you will get bit of unwanted liquid which dilutes the sauce later. Sort of like using flour for orange chicken? :0 I try to avoid using starches, but I've recently started experimenting with arrow root as a sauce-thickener. I'll mess around with that next time. Thanks! No, not flour. Flour is from wheat. You can buy potato starch from asian grocery stores (like $2 and it'll last you forever), it looks exactly like flour but you mix it into chopped meat (before you cook) to prevent the meat-juice from escaping the meat which makes it more tender especially if your making stir fry. Try it out definitely, you will notice how you get a nice seared texture because there's no liquid oozing out. Edit: You can use almonds to replace cashews
Oh no, I mean like flouring chicken for orange chicken. It's somewhat the same process, but you use flour.
I actually did this with arrow root while messing around with making broccoli beef. :D
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On August 07 2012 14:54 mordk wrote:
Awesome, I'm not that hot at cooking but it looks doable, thanks!
Oh, another question, with these quatities how many people can eat?
Oops, sorry -- forgot to include that.
It'll feed about 4-5 people (be extra generous with the stir fry!).
You may want to up the rice portions too if you plan on making left overs.
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Okay, this looks doable, even to me. I know what i'm eating tommorrow :D
Amazing blog post, as usual 
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Just curious, why the choice of coconut oil here?
EDIT: 5*'s
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lol, I made this without the cashews last month :D
it was wonderful!
Chicken onion and mushrooms + pretty much anything = win :D
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On August 07 2012 13:12 Xeofreestyler wrote:
You always make me hungry in the middle of the night. Looks awesome.
Yeah can you upload these in, you know, a time of day that won't interfere with my normal eating schedule haha
So hard to not go downstairs and eat.
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Nice idea and simple to follow presentation. Will try.
Just one thing. Please put a Serves: No of people think at the top of your recepie. I get that most of us can work it out from the ingredients weight but for novices it can be difficult. I dont know why but it pisses me off when its not there.
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On August 07 2012 20:01 Blacktion wrote:
Nice idea and simple to follow presentation. Will try.
Just one thing. Please put a Serves: No of people think at the top of your recepie. I get that most of us can work it out from the ingredients weight but for novices it can be difficult. I dont know why but it pisses me off when its not there.
I added that and the cook/prep time to the main post. sorry!
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shouldnt a food that contains the word "rush" contain some cheese? ;l
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Looks nice, i make something similar often but will try this out.
The american/english way of noting ingredients for recipes is just awful though. Why such extensive use of the cup, listing in grams is so much more logical and easier for buying your ingredients. Not that it matters much in this recipe here but it's just a silly way of noting an ingredient list that is somehow not fully replaced by the superior method of just using grams or even if you have to some imperial system equivalent.
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You don't have to use potato starch to velvet the chicken (I believe that is the term used to refer to this kind of preparation to keep stir-fried chicken moist); I use corn starch all the time and it works just fine.
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So.. hungry! MUST SLEEP
Looks delicious.. I need to learn how to cook a proper meal!
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United States369 Posts
How do you time these posts for when I'm always the hungriest? Looks delicious as always. Maybe I should give some of these a try when I move back onto campus this semester
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United States33293 Posts
Brown rice in 'food porn,' argh
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On August 08 2012 09:55 Waxangel wrote:
Brown rice in 'food porn,' argh
Didn't know you were a rice-ist
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OMG this is awesome. Time to go shopping for ingredients <3
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Food porn? Even though it wasn't exactly what I expected it still did the trick.
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Wow, the steps are super simple. Thanks!
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Great, now I'm very hungry but very incapable of cooking this.
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I get the same reaction that most other users reading this thread get: Those scrumptious dishes make me so darn hungry!
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why brown rice? ive always thought white rice was better for stir fry cuz it tastes less wheaty and more ricey
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just....loooks.....utterly......delicious gj man!!
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Someone roll me off my bed. I gotta make some of these NOW
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Wow, you didn't lie when you said food porn, if I ever try to cook Im gonna try this ^^
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United States33293 Posts
Alright I rescind the brown rice complaint because after consideration, I realized that some people actually enjoy brown rice more than white rice, and not just people who pretend to like to so they can justify ordering at restaurants and not look weight conscious at the same time.
Anyway
Pros:
Good lighting, good colors.
Deductions
Bamboo shoots in a post titled 'food porn': -1
Put in the word "healthy" in a post titled 'food porn': -1
Anti-deduction: Cashews are awesome and underused: +1
'Extra-virgin' coconut oil: -1
3/5
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That looks sooo good. I bow down to mad cooking skills.
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Want to try this... looks really good!! TL needs more food blogs.
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I've only just eaten and seeing this has made me hungry again, that just looks to nice :D Do you want to share some with us?? :3
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Finally got 'round to making this, it was amazing. It was a lot orangier than I expected, given i had to spread the sauce a bit further due to the bulk I made, but it turned out awesome! Thanks for the recipe, I'll definitely be using it again
My concoction (a few ingredient changes because of veggies that needed using, preference etc.)
![[image loading]](http://i.imgur.com/SPsf7.jpg)
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On August 18 2012 14:14 Rollin wrote:Finally got 'round to making this, it was amazing. It was a lot orangier than I expected, given i had to spread the sauce a bit further due to the bulk I made, but it turned out awesome! Thanks for the recipe, I'll definitely be using it again My concoction (a few ingredient changes because of veggies that needed using, preference etc.)
Looks great! Good job!! :D
Now I'm hungry.
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EPT![[image loading]](http://kierpanda.files.wordpress.com/2012/07/blog_stirfry_header.jpg)
![[image loading]](http://kierpanda.files.wordpress.com/2012/07/blog_stirfry_done.jpg)
