#stirfrymagic

This Spicy Thai Noodles Stirfry is a delicious and satisfying dish that combines the bold flavors of Thai cuisine with the comfort of stir-fried noodles. It's quick and easy to make, perfect for a weeknight dinner.

Ingredients: 200g rice noodles. 2 tbsp vegetable oil. 1 small onion, thinly sliced. 2 cloves garlic, minced. 1 red bell pepper, sliced. 1 carrot, julienned. 200g tofu, cubed. 2 tbsp soy sauce. 1 tbsp Sriracha sauce. 1 tbsp peanut butter. 1 tsp brown sugar. 1/2 cup coconut milk. Fresh cilantro leaves for garnish. Lime wedges for serving.

Instructions: Cook rice noodles according to package instructions, then drain and set aside. In a large skillet or wok, heat vegetable oil over medium-high heat. Add onion and garlic, saut for 2 minutes until fragrant. Add red bell pepper and carrot, stir-fry for another 3-4 minutes until they begin to soften. Push vegetables to one side of the skillet and add tofu cubes. Cook until tofu is lightly browned on all sides. In a small bowl, whisk together soy sauce, Sriracha sauce, peanut butter, brown sugar, and coconut milk to make the sauce. Pour the sauce over the tofu and vegetables. Stir well to combine and simmer for 2-3 minutes. Add the cooked rice noodles to the skillet and toss everything together until the noodles are coated in the sauce. Cook for an additional 2-3 minutes to heat the noodles through. Serve hot, garnished with fresh cilantro leaves and lime wedges. Enjoy your Spicy Thai Noodles Stirfry!

Prep Time: 15 minutes

Cook Time: 15 minutes

This creamy and delicious stir-fried chicken and broccoli with white sauce is ideal for a simple weeknight supper. Serve fluffy white rice with a rich and savory white sauce that coats tender chicken, crisp broccoli, and colorful vegetables.

Ingredients: 1 lb 450g boneless chicken breasts, thinly sliced. 2 cups broccoli florets. 2 cloves garlic, minced. 1/2 cup sliced carrots. 1/2 cup sliced bell peppers any color. 2 tablespoons vegetable oil. Salt and pepper to taste. 1/2 cup chicken broth. 2 tablespoons soy sauce. 1 tablespoon oyster sauce. 1 tablespoon cornstarch. 1/2 cup heavy cream. 1/4 teaspoon white pepper. 2 tablespoons chopped scallions for garnish. Cooked white rice for serving.

Instructions: Combine the cornstarch, oyster sauce, soy sauce, and chicken broth in a small bowl. Put aside. In a wok or sizable skillet, heat the vegetable oil over high heat. When the chicken is no longer pink, add the slices and stir-fry for two to three minutes. After taking the chicken out of the wok, set it aside. Add a small amount of extra oil to the same wok and stir-fry the bell peppers, broccoli, carrots, and garlic for three to four minutes, or until the vegetables start to soften. Add the sauce mixture to the wok with the cooked chicken once again. Stir-fry the ingredients for a further two to three minutes, or until the sauce thickens and covers them evenly. Add the white pepper and heavy cream and stir. Simmer the sauce for a further one to two minutes, or until it is well heated and creamy. As necessary, taste and adjust the seasoning with more salt and pepper. Over cooked white rice, serve the Stir-fried Chicken and Broccoli with White Sauce. Add some chopped scallions as a garnish and savor!

Prep Time: 15 minutes

Cook Time: 15 minutes

A delicious and healthy tofu bulgogi bowl with marinated tofu and stir-fried vegetables served over rice. This Korean-inspired dish is packed with flavor and perfect for a quick and satisfying meal.

Ingredients: 1 block of extra-firm tofu, cubed. 1/4 cup soy sauce. 2 tablespoons brown sugar. 2 cloves garlic, minced. 1 tablespoon grated ginger. 1 tablespoon sesame oil. 1 tablespoon rice vinegar. 1 teaspoon red pepper flakes. 2 cups cooked rice. 1 cup broccoli florets. 1 cup sliced carrots. 1 cup sliced bell peppers. 2 green onions, chopped. 1 tablespoon vegetable oil. Sesame seeds and sliced green onions for garnish.

Instructions: In a bowl, mix together soy sauce, brown sugar, minced garlic, grated ginger, sesame oil, rice vinegar, and red pepper flakes to make the marinade. Place cubed tofu in a shallow dish and pour the marinade over it. Let it marinate for at least 30 minutes. While the tofu is marinating, cook the rice according to package instructions and prepare the vegetables. Heat vegetable oil in a large pan or wok over medium-high heat. Add the marinated tofu to the hot pan and stir-fry for 5-7 minutes or until it's browned and slightly crispy. Remove the tofu from the pan and set it aside. In the same pan, add a bit more oil if needed and stir-fry the broccoli, carrots, and bell peppers for about 5 minutes until they are tender-crisp. Add the cooked rice to the pan with the vegetables and stir-fry for an additional 2-3 minutes. Return the tofu to the pan and stir-fry for another 2 minutes to heat through. Sprinkle with chopped green onions and sesame seeds for garnish. Serve the tofu bulgogi stir-fry over rice and enjoy!

Prep Time: 35 minutes

Cook Time: 15 minutes

“This Beef Bowl Is Breaking the Internet — You Won’t Believe What’s in It! 🤯🍚”

Ever seen a beef stir-fry that looks THIS good? 👀 Tender beef 🥩, glossy onions 🧅, crunchy greens 🥬 — all over a bed of perfectly sticky rice 🍚. The flavor? UNREAL. The texture? MELTS in your mouth 🤤. People are calling it the ultimate comfort food with a Wok twist! 🔥