Peanut beef stir fry

Sauce:
1 large onion, sliced
1T grated ginger
peanut butter
garlic, crushed
1.5T sherry
2T soy sauce
1 pinch sugar
1/4 cup chicken stock

Meat:
Beef cut in strips
2 eggwhites
1.5T cornstarch

Stir fry onions and ginger; combine remaining sauce ingredients, add to pan and boil for a bit. Add beef, cook, push to the side, add rest of cornstarch mixture, allow to thicken, then recombine everything and serve.

---

What do the food critics say? It was a while ago I made this, but I remember it being good.
What does the cook say? Easy.

---

Source: somewhere on the internet. Sorry I didn't write down exact amounts for everything!

Chinese chicken stir fry

Marinade:
2 tsp cornstarch
2T sherry
1T lemon juice
1T soy sauce
1T grated ginger
1 clove crushed garlic
chili

The rest:
chicken
1T sesame oil
1T oil
mushrooms
capsicum
onion
2T toasted sesame seeds

Mix together marinade ingredients, add chicken, marinate.

Slice the vegetables, then stir fry until cooked (but still crispy). Add chicken and marinade, stir fry until chicken is cooked (not too long). Sprinkle with sesame seeds, and serve.

---

What do the food critics say? It was a while ago I made this, but I remember it being good.
What does the cook say? Easy.

---

Source: somewhere on the internets

Arame stir fries

Olive oil
½ onion, chopped
2 cloves chopped garlic
1 tsp chopped ginger (optional)
½ cabbage, chopped
2 carrots, chopped
½ cup dry Arame (soaked in water for 5 minutes and rinsed)
1 T sesame oil
Ponzu (soy and citrus sauce. If you don’t have Ponzu, add lemon to soy sauce or tamari)
2 cups cooked quinoa (1 cup washed quinoa cooked in two cups of water for 15 minutes)
Salt and pepper

Saute chopped onion in olive oil on medium high, stirring until soft and brown around the edges. Add garlic, ginger, carrots and cabbage and saute, stirring frequently, until cabbage is soft. Add sesame oil and arame and stir for a few more minutes. Generously sprinkle wtih Ponzu. Salt and pepper to taste. Combine with quinoa and serve with toasted sesame seeds sprinkled on top.

Or: Take out the ginger and substitute edible pea pods for the cabbage.

Or: Stir fry garlic and a mixture of fresh greens in olive oil and sesame oil (broccoli leaves, broccoli, broccoli rabe, cilantro, and mizuna). Add arame and season with ponzu. Sprinkle with sesame seeds if you want.
Source

Stir-fried chicken with lime and coconut

2 boneless, skinless chicken breasts
Grated zest and juice 1 large lime
150ml (5fl oz) coconut milk
1 dessertspoon olive oil
1 green chilli, de-seeded and finely chopped
1 dessertspoon Thai fish sauce
4 heaped tablespoons fresh coriander leaves
4 spring onions, cut into 2.5cm (1 inch) shreds, including the green part

Chop chicken into bite-sized pieces and place in a bowl with the lime juice and zest. Stir well and leave to marinate for an hour.

When you’re ready to cook the chicken, heat the oil in the pan or wok over a high heat, add the chicken pieces and stir-fry for 3-4 minutes, until they’re golden.

Then add the chilli, stir-fry for 1 more minute, and add the coconut milk, fish sauce and half the coriander and spring onions. Cook for another 1-2 minutes, then serve with Thai fragrant rice and the remaining coriander and spring onions sprinkled over.

Source