Stir-Fry: Stir-Fried Pumpkin

Nov 12, 2010 I really enjoyed this dish. Although, it is labour intensive because you have to start from scratch with a pumpking - but the bonus is the roasted pumpkin seeds you get out of it too. My husband didn't care for it, but I have only learned recently that he doesn't really like squash, so it's no surprise. I like it because it's tasty and filling - and healthy!

—Raisinwoman 

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Stir-Fry: Stir-Fried Shrimp with Snow Peas and Ginger

Mar 16, 2011 This was just excellent, but I played around with this dish a little and had some fun. I used peanut oil rather than vegetable oil and green onions rather than chives (because I had them and because the chives in my garden haven't broken ground yet). I added a dribble of toasted sesame oil to the cornstarch mixture, the flavor of which is unique and incredible. Snow peas aren't my favorite, particularly JUST snow peas - so I added onion, zucchini, mushrooms, onions and baby bok choy. I served this over hot cooked rice and garnished it with chopped green onion. I wouldn't have cared for this with just the snow pea pods, but that's a subjective thing and not a criticism of the recipe. With the added vegetables, at least for Hubs and me, this was quite an enjoyable dinner.

—naples34102 

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Main Dish Seafood: Indian Stir-Fried Shrimp in Cream Sauce (Bhagari Jhinga)

Feb 04, 2008 I initially made this as written, and I have to agree with the other reviewers who said it was lacking flavor. However, with a few tweaks, this was one of the best Indian dishes I have made in a long long time. You just have to play around with the spices until it's how you like it (obviously). Thanks!

—Caroline C 

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Stir-Fry: Stir-Fried Vegetables with Chicken or Pork

Jun 24, 2011 This recipe is not complex and not difficult to prepare, but it sure is good. I had a heavy dish for supper last night so I wanted to take it easy tonight and make something healthier. This was what I needed. I modified this a little, using shrimp and the vegetables I had in the crisper: napa cabbage, mushrooms, green onion, orange bell pepper, zucchini, broccoli and celery. I sautéed the shrimp in sesame oil, not vegetable oil, removed it from the pan, then sautéed the vegetables, adding the napa cabbage, green onion and garlic at the end. I returned it all to the pan, then added the mixture I brought together of chicken broth (rather than water), traditional soy sauce (never heard of mushroom), cornstarch and oyster sauce. When it had thickened slightly, just a minute or so, I gave it a very light drizzle of toasted sesame oil. Again, I wanted to keep this on the light side, so while I really preferred this over rice, I tried this product called “Pasta Slim" – it’s wheat and gluten free and ready in 1 minute. I have to put in a plug for this stuff because it was good enough to be worth mentioning to those of us watching our carbs and calories. I discovered it in the produce section of my market. It’s a precooked “spaghetti” made of tofu (trust me, you wouldn’t even know it!) and konjac flour (whatever the heck THAT is). All I know is, each serving has just 20 calories and 4g of carbs! Anyway, back to the stir fry. This was so good I ate a 2-serving recipe all by myself.

—naples34102 

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Stir-Fry: Stir-Fried Pumpkin

Nov 12, 2010 I really enjoyed this dish. Although, it is labour intensive because you have to start from scratch with a pumpking - but the bonus is the roasted pumpkin seeds you get out of it too. My husband didn't care for it, but I have only learned recently that he doesn't really like squash, so it's no surprise. I like it because it's tasty and filling - and healthy!

—Raisinwoman 

View the original article here