• nicolepellegrini on February 15, 2019

  This book is one of my regular go-to's, one I probably cook from at least once a week. Comprehensive collection of classic stir-fry recipes as well as a few more unique, non-Asian style dishes. Most are relatively simple and great for weeknight cooking.

Notes about Recipes in this book

• Pineapple fried rice

  • nicolepellegrini on May 29, 2021

    I've made this numerous times - it's a great base recipe that you can vary easily. I like to add some finely diced carrots or snap peas.

• Beef with leeks and snow peas

  • nicolepellegrini on July 02, 2021

    Easy stir fry, I liked the combination of the sauce ingredients and flavors.

• Beef and spinach

  • nicolepellegrini on September 01, 2020

    Add some extra sweet chili sauce and soy sauce to finish, otherwise it can be a touch bland.

• Honey and black pepper beef

  • nicolepellegrini on March 19, 2020

    Good but I thought the sauce needed a touch more sweetness. May depend on the type of honey you use.

• Beef with black bean sauce

  • nicolepellegrini on August 19, 2020

    Very good and easy. I made with venison cutlets.

• Coriander beef

  • nicolepellegrini on January 22, 2021

    Made with yellow instead of red bell peppers since that's what I had on-hand to cook up. A basic but fairly good stir-fry, I couldn't help but think it could have used some other sauce ingredient to liven it up a bit.

• Beef and shiitake mushrooms

  • nicolepellegrini on March 12, 2019

    A very mild-flavored stir fry...dare I say a bit bland? Not bad but I felt like it needed a little more spice or something to balance the sweetness of the tomatoes, tomato paste and added sugar.

• Black bean beef with noodles

  • nicolepellegrini on October 03, 2019

    I've made this stir fry numerous times - it has a great flavor and a nice contrast with the crunchy vegetables and soft noodles. I sometimes will use some mushrooms and less beef.

• Mee goreng

  • nicolepellegrini on February 11, 2023

    Kind of forgettable and bland. Wouldn't rush to make again.

• Chilli beef with Chinese spinach

  • nicolepellegrini on February 15, 2019

    I've made this a few times as it's got a good flavor, and swiss chard or kale makes for a nice, more hearty, substitute for the spinach used in the recipe. I've also substituted red or yellow peppers for the red chiles when making for someone who couldn't handle as much heat as I usually like.

• Creamy beef and eggplant curry

  • nicolepellegrini on June 19, 2020

    This was pleasant, but not exactly mind-blowing. Didn't come out with exactly the creamy texture I was expecting, but that was probably my fault for using a light coconut milk instead of a full fat one (the liquid reduced down a lot more than I expected). That said the eggplant added a nice texture and the meat stayed very tender. I went fairly easy on the curry paste for my husband's sake, but if I were to make it again just for myself I would definitely add more.

• Thai braised beef with spinach and leeks

  • nicolepellegrini on March 25, 2022

    An easy stir-fry that works well with swiss chard or kale instead of spinanch.

• Mandarin beef

  • nicolepellegrini on February 11, 2023

    Just ok.

• Asian peppered beef

  • nicolepellegrini on May 29, 2020

    I liked how I could basically prep and throw everything in the marinade hours before dinner, and then just drain and stir-fry for a quick dinner. Had a nice peppery flavor, would definitely make again.

• Vermicelli, beef, and Thai basil salad

  • nicolepellegrini on March 26, 2019

    Bright and flavorful. I made with a mixture of bell peppers for more color. Good for a light lunch or supper.

• Beef with noodles and Asian greens

  • nicolepellegrini on August 09, 2019

    Tasty, if a little bland? I thought it was better with a touch of chili sauce at the end, and my sweetie thought it needed salt even with the soy sauce already added.

• Spicy sausage stir-fry

  • nicolepellegrini on March 14, 2019

    This is quite easy and good—and makes an awful lot of food as written. I usually cut down on the amount of potatoes. Also I find a little water added with the broccoli and peppers helps them get tender without burning, though it can depend on the fat content of the sausages how much is needed.

• Barbecued pork and broccoli

  • nicolepellegrini on February 15, 2019

    Very good — I've made using leftover cooked pork tenderloin with added Chinese BBQ sauce.

• Sweet and sour pork

  • nicolepellegrini on February 18, 2021

    Substituted zucchini for cucumbers. This was a great sweet and sour - had the flavor I was craving without the heaviness of having battered and fried pork in it.

• Citrus chili pork with cashew nuts

  • nicolepellegrini on May 28, 2019

    Used half the amount of fish sauce, and to be honest, I thought it tasted better before adding any fish sauce as the curry flavor stood out more.

• Spicy Thai pork salad (Larb)

  • nicolepellegrini on February 15, 2019

    Not sure this is the most authentic recipe for larb out there but it's a family favorite that I've made countless times. Not too much work and easy to adjust the flavors depending on your taste and spice preferences.

• Thai red pork curry with corn and peas

  • nicolepellegrini on February 15, 2019

    Delicious! Make when fresh corn is in season and don't overcook the pork.

• Coriander pork with fresh pineapple

  • nicolepellegrini on March 31, 2020

    Nice dish to make under "quarantine" - I used canned pineapple instead of fresh, and my mint plants are already coming up in my garden, so I was all set to go. I was afraid the fish sauce could overpower the flavor but the lime and fresh herbs balanced it out nicely. Would make again.

• Noodles with barbecued pork and greens

  • nicolepellegrini on May 04, 2026

    This was good! I adjusted a little bit based on the greens I had on hand to use up, but really liked the combination of flavors.

• Sesame pork

  • nicolepellegrini on February 15, 2019

    Great flavor. I've made substituting zucchini for green beans, depending on what was the freshest and available at the moment.

• Sichuan pork with capsicum

  • nicolepellegrini on May 09, 2019

    Tasty and very quick to throw together. Use a mixture of bell peppers instead of just red for more color.

• Indian lamb and spinach

  • nicolepellegrini on May 09, 2019

    This was okay, but I thought it was a little dry - I think it would benefit from the addition of either some coconut milk or yogurt to finish at the end.

• Mongolian lamb

  • nicolepellegrini on May 06, 2021

    Super tasty and easy - husband really enjoyed the flavor of the sauce.

• Peppered lamb and asparagus

  • nicolepellegrini on March 06, 2021

    This is a great stir-fry I've made several times - even sometimes using leftover roast lamb.

• Chili lamb and cashews

  • nicolepellegrini on October 07, 2020

    Quick, easy stir fry. The cashews really add a great touch.

• Chicken and cashew nuts

  • nicolepellegrini on February 15, 2019

    A nice, if mild, take on a classic dish. Definitely evocative of Chinese restaurant style Cashew Chicken.

• Honey chicken

  • nicolepellegrini on January 06, 2023

    Pretty good for a quick weeknight meal. I ended up adding a little splash of soy sauce just to give it more seasoning to finish.

• Goan-style chicken with sultanas and almonds

  • nicolepellegrini on March 21, 2019

    Delicious! Spicy and sweet, and the chicken stays nice and tender.

• Chicken with olives and sun-dried tomatoes

  • nicolepellegrini on February 21, 2019

    This is really tasty and a nice "Italian stir-fry" to put together with mostly pantry ingredients. I've made it numerous times, main thing is to not overcook the chicken.

• Sesame chicken and leek

  • nicolepellegrini on February 15, 2019

    Super simple but addictive flavor.

• Chicken with lemon and capers

  • nicolepellegrini on February 15, 2019

    Tasty—best if dressed up with some extra vegetables such as bell pepper or zucchini strips.

• Chicken with beans and asparagus

  • nicolepellegrini on September 19, 2020

    A tasty stir-fry, almost curry-like in flavor and with the slight sweetness from the chili sauce and coconut. Husband liked it quite a bit, definitely want to serve it with some rice to soak up the sauce.

• Chicken with oyster sauce and basil

  • nicolepellegrini on February 15, 2019

    Good if a little "funky"—I think I'd use less fish sauce next time. It's a nice way to use water chestnuts and bamboo shoots, however.

• Stir-fried chicken pasta

  • nicolepellegrini on January 08, 2021

    Husband really loved this. I thought it was pretty good but would benefit from perhaps some zucchini or bell peppers added for a little more vegetables. Otherwise a good make-ahead dinner that utilizes a lot of pantry ingredients when fresh choices may be running low.

• Noodles with chicken and fresh black beans

  • nicolepellegrini on February 15, 2019

    Good but a little mild for my tastes. I suggest adding more chiles and black beans.

• Curried chicken noodles

  • nicolepellegrini on February 15, 2019

    Another dish from this cookbook I've made more times than I can count—it's one of my mother's favorites. Add more curry powder, and don't overcook the vegetables.

• Chicken chow mein

  • nicolepellegrini on September 21, 2019

    This was pleasant and satisfying in a nostalgic-yet-better-than-takeout way.

• Orange chilli chicken in lettuce cups

  • nicolepellegrini on April 26, 2020

    Easy, besides a fair amount of chopping and mincing, and delicious. I was craving lettuce cups (one of my favorite Asian restaurant dishes) and this hit the spot. Made with ground turkey instead of ground chicken as that's what I had on hand.

• Lemon chicken

  • nicolepellegrini on March 05, 2019

    Nice version of a classic, simple dish. It's surprisingly addictive in flavor and good to serve with a stir-fried vegetable side dish (I made green beans & shiitake mushrooms).

• Vietnamese chicken with pineapple and cashews

  • nicolepellegrini on October 15, 2020

    Tasty, husband liked it a lot. I cut the fish sauce in half and it was just strong enough for us.

• Thai chicken and holy basil

  • nicolepellegrini on April 02, 2019

    Only used 1 tablespoon fish sauce, not 3, and that was definitely enough funk for me. Otherwise a very mild stir fry, ok but not my favorite flavorwise. A little splash of sesame oil after cooking balanced it out a bit better to me.

• Chicken with soy and Hokkien noodles

  • nicolepellegrini on December 28, 2020

    Cut the amount of noodles in half to have a vegetable forward dish, just enough for 2-3 for dinner. Has a pleasant, ginger-forward taste to it without a lot of seasoning and sauce. I added some sprouts I needed to use up since I was a little short on broccoli, and this could really be made with any variety of cruciferous vegetables, I think.

• Chicken and asparagus stir-fry

  • nicolepellegrini on October 30, 2020

    This was fine, if a little bland. Couldn't help thinking it needed some other flavor element in the sauce to make it more interesting.

• Middle-Eastern chicken

  • nicolepellegrini on February 15, 2019

    I wasn't crazy about this one (found it bland), but my SO loved it.

• Soy chicken and crispy noodles

  • nicolepellegrini on March 19, 2019

    Totally delicious. It's fun making the crispy vermicelli noodles, too and they pick up the sauce of this stir-fry really well.

• Lime and garlic prawns with sugar snap peas

  • nicolepellegrini on March 14, 2021

    This was very fast and simple to throw together, yet quite tasty. Lime is definitely the dominant flavor but the end result is fresh and bright, a nice meal with some rice when you don't want anything too heavy.

• Fresh tuna and green beans

  • nicolepellegrini on February 15, 2019

    Don't overcook the tuna, but cook the garlic well. I like adding a glaze of balsamic vinegar at the end.

• Garlic and ginger prawns

  • nicolepellegrini on April 28, 2020

    Easy and fast cook that really lets the clean ginger and garlic flavor shine through by not using much of any sauces or seasoning besides a splash of fish sauce at the end.

• Fried Korean noodles with prawns

  • nicolepellegrini on March 24, 2021

    A basic stir-fry but I thought it came out really tasty.

• Fish cutlets in spicy red sauce

  • nicolepellegrini on February 11, 2020

    This is one of those recipes that didn't taste right at all until the final ingredients were added to balance the sweet and sour elements. Nice that it was simple and quick to throw together. I did cut down significantly on the fish sauce, so use judiciously to your own tastes.

• Scallops and fish in ginger and lime

  • nicolepellegrini on February 08, 2021

    Easy to prepare and super-fast to cook. Husband really liked it, the lime and cilantro are really the strong flavors here.

• Lemon grass prawns

  • nicolepellegrini on March 19, 2019

    A pretty dish, but a little bland.

• Fish with ginger

  • nicolepellegrini on May 04, 2020

    Extremely simple and perfect for dinner in a flash. I thought it was going to need a touch more liquid to not dry out the fish, so I threw in a splash of sake and that seemed to do the trick just right.

• Potato noodles with vegetables

  • nicolepellegrini on August 15, 2019

    I liked this quite a bit. It's a very mild flavored yet comforting dish. I added some matchstick-sliced zucchini to bulk up the amount of vegetables.

• Green beans with shiitake mushrooms

  • nicolepellegrini on March 05, 2019

    My mother used to ask me to make this for her so often I was completely sick of it for a long time! But I finally felt like it again today and it was as good as I remembered for such a simple dish. Nice combination of flavors and texture with the still-crunchy green beans and softer shiitake mushrooms.

• Asparagus stir-fried with mustard

  • nicolepellegrini on December 30, 2020

    Made this for Christmas dinner for something a little different to go with my rack of lamb. Loved the combination of honey, mustard, and stir-fried red onions.

• Pumpkin and cashew stir-fry

  • nicolepellegrini on February 15, 2019

    Very tasty and a solid vegetarian meal. Be sure to salt well and I like adding a little red pepper flakes for heat.

• Chilli noodle and nut stir-fry

  • nicolepellegrini on February 15, 2019

    Surprisingly good, sweet and spicy. SO loved it too and didn't miss the meat in this vegetarian noodle dish.

• Vegetables with honey and soy

  • nicolepellegrini on March 21, 2019

    A somewhat odd combination of ingredients - namely the sour black olives with the sweet chili sauce and honey - yet somehow it all comes together in a really tasty way. Don't overcook.

• Spiced cauliflower and peas

  • nicolepellegrini on July 23, 2019

    This was tasty - and very fast and easy - for a weeknight vegetarian dinner with some rice on the side.