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    You are in: Home / Cookbooks / Stirring Tales
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    Stirring Tales

    [Cover photo by CountryLady.] Stir-fry recipes. Vegetarian stir-fry dishes have their own cookbook Stirring Tales—Vegetarian and pork and seafood do, too: Stirring Tales of Pigs and Stirring Tales of the Sea . For stir-fry sauces, see Stirring Tales—Saucy!
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    Adapted from the a cookbook called 'Healthy Cooking for Your Kids'. Tired of 'hiding' vegetables in cheese sauces? Here is a nice way get your toddler to eat vegetables.

    Recipe #195625

    Recipe #39606

    This is made up of "soft" veggies so it is quick to cook, except the beef that is marinated overnight. I used recipe #33049 by Johnvac52,for the marinade, it is excellent and I reserved the marinade and used some of it for the sauce on the stir fry. Delicious!! Using the marinade for the sauce creates wonderful flavour! Cook time does not include the time to marinate overnight.

    Recipe #185126

    I got this recipe from an online recipe exchange. It's soooooo good!!!! You can use whatever vegies you'd like in this. Serve over hot rice.

    Recipe #131489

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

    Recipe #36561

    I'm a fiend for black bean sauce so had to try this (tweaked slightly) when I saw it at the Uwajimaya website. Preparation time doesn't include time to cook rice (could also be served over noodles). I'm sure pork could substitute admirably for chicken.

    Recipe #131408

    4 Reviews |  By Bergy

    This is a delicious way to cook cauliflower. I like mine crisp so I do not steam it before stir frying however if you like it cooked more steam for 5 minutes before stir frying it

    Recipe #15817

    Serve this fresh, attractive and garlicky stir-fry with rice and a green vegetable. From HomeMaker's yet again, and more to come.

    Recipe #186475

    My own invention of several years ago (or perhaps a combination of other Asian-type recipes I had seen before), scrupulously tested and vetted. I think the sauce is fantastic; it suits my tastes as it is not as sweet as some chinese restaurant sauces and is probably much more healthful, yet it's still spicy and intensely flavorful. If you have a committed carnivore for a spouse, or if you are one, you can substitute real meat for the wheat gluten. I've made it with tofu and soy-based meat substitutes as well.

    Recipe #127522

    Family favorite. I usually serve this over rice.

    Recipe #32652

    For Shae, who discovered this on a Chinese buffet. I had found this on a buffet also. It is a great little dish, with a little bite of pepper that is quite addictive!

    Recipe #45308

    This is really easy to make and delicious! You can leave out the chili if you don't like it spicy or cooking this for children.

    Recipe #161828

    A good, easy stir-fry supper.

    Recipe #106600

    3 Reviews |  By Topher

    From Cooking Healthy Across America.

    Recipe #178663

    This is a recipe I got out of a newspaper a few years ago, we make it often and enjoy it everytime.

    Recipe #52230

    This is a delicious, simple, ginger-toned egg, scallion, and cabbage filling for steamed buns. With a little adjustment, it can also make an excellent stirfry to be served with da mien (flat noodles) or rice. See my steamed bun recipes for their ideal setting, though. Oddly, I found these in Beijing, never in Shanghai. NOTE: This recipe is not terribly healthy as written, since it's a real Chinese stirfry, but just replace oil with spray and use egg whites to be a wimpy westener.

    Recipe #176575

    This was the other main dish at my Chinese New Year's party. Several guests declined a second chopstick load and requested large amounts of water, others went back for thirds. Depends on how much you treasure the continued existence of your taste buds...and don't be scared by the long ingredients list, they're all simple and easy. Serve this alongside something savory, follow with something cool and sweet, and vary the marinade and number of chilies according to taste. I used long, skinny 'pyro peppers' in this version. Oh, and try to resist the temptation to turn the heat down -- high heat is important to a quick stir fry, though it does make the chilies and chili oil quite pungent.

    Recipe #155435

    I learned to cook this recipe from Stephen Yan many years ago. He was famous for his Television Shows -WOK WITH YAN.

    Recipe #81207

    This is a delicious and easy to prepare recipe that delivers a chicken dish with a spicy brown sauce. Tips: Soy Sauce - Depending on the type of Soy sauce used, this dish can be very salty. Personally I use a low sodium brand most of the time even if it isn't 'Naturally brewed'. Some of the best I've used though has been the 'Dark' soy sauce purchased at grocery stores catering to Asian customers. I was surprised to find this thick dark soy to be less salty than your basic la choy or Kikkoman. Pepper flakes - You can add quite a bit as this recipe is for a milder palate. Sherry - Use Dry Sherry or even better Rice Wine. I've substituted many different things for this. Red Wine, White wine, Diluted Cider or Red Wine vinegar, apple juice. Each one adds an interesting flavor. Sauce to meat proportion - I tend to like Chinese dishes with sauce so that I can mix it with the rice on my plate. For a 'Saucier' turnout just keep the proportion of liquids to cornstarch. i.e. 1 part Cornstarch to 3 parts soy. Cooking - If you have anyone in the house with breathing problems you may want ventilation during the blackening of the pepper flakes. This produces a very pungent aroma and can set asthmatics coughing.

    Recipe #110226

    A tasty stir fry, with lots of vegetables and with a bit of bite!

    Recipe #160358

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