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    You are in: Home / Cookbooks / Stirring Tales of the Sea
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    Stirring Tales of the Sea

    [Cover photo by Sue L.] Stir-fry dishes using fish and seafood. For other stir-fry recipes, see my cookbooks Stirring Tales , Stirring Tales of Pigs and Stirring Tales—Vegetarian . For stir-fry sauces, see Stirring Tales—Saucy!
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    Posting for world tour. Nice because it's not over-sauced. Serve over hot cooked rice or noodles.

    Recipe #173469

    Posting for zwt 2006 (Asian region). I love Scallops and can't wait to make this one myself. Looks fairly easy and quite tasty if the ingredients are any indication.

    Recipe #173194

    3 Reviews |  By chia

    From today's NY Times

    Recipe #164948

    You can use 1/2 cup water in place of 1/4 cup each broth and water. This recipe will feed 3-4 people but can easily be doubled. To save some time prepare all the veggies in advance. Adjust all ingredients to taste. Serve with cooked rice.

    Recipe #163311

    Quick and easy recipe from Food & Wine magazine. The original recipe called for cilantro leaves to be added for serving. We love cilantro, so I chopped them and added them to the dish at the end. Great with a light Riesling wine.

    Recipe #156935

    14 Reviews |  By ~Nimz~

    Easy and delicious. You may want to double the sauce. Feel free to use any vegetable combination you want. Original recipe from recipegoldmine with some minor changes to suit our taste.

    Recipe #151190

    Asian chili-garlic sauce may be found in the Asian section of any major supermarket or in any Asian grocery store, If you like more heat then increase the red pepper flakes, but be careful as the chili-garlic sauce is spicy also! The shrimp needs to marinate for 30 minutes, prep time includes marinating time, you may want to double this it very good!

    Recipe #143394

    This is an AUTHENTIC Malay/Indonesian recipe and tastes absolutely beautiful with rice. Trust me! :) I got this recipe from hawkers in Malaysia--so it's a tad spicy. Chicken breasts may be used in place of fish. Note: This serves 4 with rice and a side of stir-fried vegetables.

    Recipe #140192

    A wonderful recipe for shrimp stir fry, I have made this many times --- chop veggies in advance to save time, once your veggies are chopped this stir fry takes little time to make ---I have made this without the snow peas it is still good but better with them added, white wine only for this

    Recipe #129262

    3 Reviews |  By ellie_

    This is delicious served over rice. The heat can be adjusted by using different peppers and the amount of chili sauce. Adapted from a recipe at a cooking demonstration at the Fiery Foods & BBQ Show

    Recipe #114834

    I bought a jar of Kokita brand Nasi Goreng seasoning at the Uwajimaya store in Seattle and it made the best fried rice I had ever eaten. After scraping the last bits from the side of the jar, I didn't want to make the hour drive just for more (although it was tempting), so I improvised based on the ingredients. If you can find it, I highly suggest buying the pre-made product as it makes preparation very simple. After eating Indonesian fried rice I haven't been able to go back to making the more popular Chinese version. What makes this different than Chinese rice is the prominence of chili rather than soy sauce. Shallots, smaller and milder than the onion, are a pleasant addition. I like to add a lot of chili and use fish sauce as the source of saltiness. Many recipes call for shrimp paste, I haven't tried it and think it's just fine without since the fish sauce adds a seafood taste. There are other posted recipes for this dish, but this one is simpler and the eggs can be cooked right in with the rice. This is also great as a vegetarian (even vegan) dish, just omit the shrimp and use fried tofu instead of egg and use soy instead of fish sauce. Warning: this may be spicy for those with more delicate palates.

    Recipe #112291

    From Cooking Light. Terrific recipe--tastes even better cold, the next day! The snow peas and mung sprouts were my own addition, so feel free to leave them out. Perfect to take to lunch the day after serving for dinner!

    Recipe #103584

    This simple recipe tastes like something you'd get in your local Chinese. It can be spiced up with the addition of red pepper flakes, to taste. Prep time does not include marinating.

    Recipe #101509

    6 Reviews |  By Rita~

    This I posted as requested. I myself love thai food. And my DH loves it more. You can use any squid, shell fish, beef or chicken. Slice the meat thin for quick cooking if using the meat or chicken. Make it as spicy as you like. This is a fast cooking recipe. Serve with Jasmine rice or noodles.

    Recipe #99292

    25 Reviews |  By BeckyF

    This is a good last minute meal to cook. It could be served with Recipe #51185.

    Recipe #51183

    9 Reviews |  By PanNan

    This is a very quick and delicious meal. It was inspired by another web site chef quite some time ago, and became a family favorite.

    Recipe #45632

    5 Reviews |  By Sue Lau

    My "mystery scallops" have appeared! (I thought I lost this recipe for a bit!!!) Karen says I'm a crazy woman mixing the Morgan with the habaneros. I always knew I was crazy, but this is GOOD!

    Recipe #37605

    This has a great garlic flavor and tastes delicious with or without the heaters!

    Recipe #36561

    This is a very quick and easy recipe that will impress everyone. The shrimp is rather spicy but the cilantro and tangyness of the rice mixture nicely balances the spicy seasonings. This recipe came from the July 2002 Cooking Light magazine.

    Recipe #34465

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