Tag Archives | stir fried

Spicy Stir-Fried Crab Legs (Cua Xao Gung Ot)

Delicious and succulent crab legs and claws stir-fried in a spicy and savory Asian sauce.

During the summertime I love dining outside and am always looking for casual meals to take outdoors.  So I love dishes where everything can be made in one big wok or pot and then taken right to the table.   This Spicy Stir-Fried Crab Legs is that perfect summertime dish.  Quick and easy to make, these crab legs are stir-fried with a spicy, savory sauce that is finger-licking good.  Add some corn-on-the cob and a salad and you have a scrumptious no-fuss meal to enjoy during the summer months.

Notes on the recipe

You can use both crab legs and claws in this recipe.  If buying whole crab legs, cut them into 4 inch lengths.

I bought the crab claws already cut and scored which is so convenient.  (The brand is called Nautilus and they are sold frozen.)  The scoring not only makes them easier to crack open but also allows the stir-fry sauce to permeate the meat during cooking.

You can use fresh crab legs as well.  Just cook them before stir-frying.

Substitute the red chilies with red bell peppers or any mild peppers of your choice if you want to tone down the heat.

Watch the video below for instructions.


4 lb cooked crab claws/legs, cut and scored
4 garlic cloves
1-inch ginger
3-4 red chilies
1 small yellow onion
4 green onions

Stir-fry Sauce
1/3 cup water
1 Tbsp soy sauce
1 tsp Vodka 5-Spice Marinade
2 Tbsp oyster sauce
2 Tbsp plum sauce
1 tsp cornstarch
1/4 tsp ground black pepper

1 Tbsp vegetable oil (for stir-frying)


Rinse crab legs with cool water several times to wash off any dirt or sand. Drain in a colander.

Smash garlic, remove the skin and then chop.
Peel off skin from ginger and then cut into thin strips.
Cut red chilies in half, remove the core and then cut into thin strips.
Cut the onion into thin slices.
Cut the green onions into 2-inch sections.

In a measuring cup add water, soy sauce, Vodka 5-Spice Marinade, oyster sauce, plum sauce, cornstarch, ground black pepper and stir until smooth.

Heat a large wok or skillet over High heat.  When hot, add vegetable oil.  Add garlic and ginger and stir-fry for 15 seconds.  Add the yellow onions, red chilies and stir-fry for 1 minute.

Add the crab and toss in the wok, cooking for 2 minutes.  Drizzle 1/3 of the sauce onto the crab legs coating them evenly.  Toss together.  Drizzle another 1/3 of the sauce and toss together.  Add the remaining sauce and combine.  Stir-fry for another 3-4 minutes tossing, coating the crab legs with the sauce.

Turn off the heat, add the green onions and ground black pepper and combine together.

Yields: 4 servings

Enjoy these spicy, savory and succulent crab claws in no time at all with this easy recipe!

Enjoy these spicy, savory and succulent crab claws in no time at all with this easy recipe!

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Stir-Fried Beef and Potatoes (Bo Xao Khoai Tay)

Have dinner ready in 30 minutes or less with this easy stir-fry.

If you’re busy like me you often don’t have time to plan the week’s meals in advance.  As a result, you may find yourself roaming the grocery store aisles looking for inspiration and trying to figure out what to make that’s healthy and fast.  Well, the next time you come up short on meal ideas, give this recipe a try.  This Stir-Fried Beef and Potatoes dish is the perfect 30-minute meal.  From start to finish you can whip up this tasty stir-fry in 30 minutes or less.  My not-so-secret ingredient is frozen French fried potatoes.  They are really convenient and cut the prep time in half.  For even more time-savings, buy the beef already cut into thin strips.  Add a salad or a simple soup and dinner is ready.  Enjoy!

Watch the video below for instructions.


Meat and Marinade:

3/4 lb beef (flank or sirloin)

1/2 tsp minced garlic

1/2 tsp fish sauce

1 tsp oyster sauce

1 tsp vegetable oil

1/8 tsp ground black pepper


3 Tbsp water

1 Tbsp oyster sauce

1 Tbsp soy sauce

1 tsp sugar

1/2 tsp cornstarch


1 Tbsp vegetable oil (for cooking potatoes)

3 medium potatoes or

1 1/2 lbs frozen French fried potatoes

1 tsp vegetable oil (for stir-fry)

1/2 tsp minced garlic

1/2 medium red onion

1 green onion


Cut beef into bite-sized slices.  In a medium bowl, add the sliced beef, minced garlic, fish sauce, oyster sauce, vegetable oil and ground black pepper.  Mix together working the marinade evenly into the meat.   Allow to marinate while continuing with the next steps.

In a small bowl combine water, oyster sauce, soy sauce, sugar and cornstarch.  Stir everything together and set sauce aside for now.

Cut the red onion into thin slices.  Cut green onions into 1-inch long strips.

If using fresh potatoes, remove the skin and then cut into strips about 3-inches long and 1/2-inch thick.  Boil the potatoes for 5-6 minutes on the stove.  Alternatively, place the potatoes in a bowl and cover with water.  Cover the bowl with plastic wrap and microwave on High for 5 minutes.  Drain the potatoes in a colander.

If using frozen potatoes, thaw at room temperature or in the microwave.

Heat a large wok over High heat and when hot add 1 Tbsp vegetable oil.  Add the potatoes and pan-fry for 7-8 minutes or until they are golden brown.  Transfer to a clean plate.

Heat the same wok over Medium High heat and when hot add 1 tsp vegetable oil and the minced garlic.  Stir-fry for 15 seconds.  Add the red onions and stir-fry for 1 minute.  Add the beef and stir-fry until it’s slightly pink, approximately 2 minutes.  Add the potatoes and sauce.  Toss together combining everything well.  Cook for another 2-3 minutes or until beef is cooked to your preference.

Turn off the heat, freshly ground black pepper and green onions.

Serve hot!

Yields: 4 servings

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Stir-Fried Egg Noodles (Mi Xao Mem)

Stir-Fried Egg Noodles - Who won't love oodles of noodles with roast pork and veggies?This scrumptious dish with abundant egg noodles, vegetables and roast pork is my go-to-dish when there’s a potluck at work, a gathering of girlfriends for good food and gossip or an easy buffet-style dinner with family and friends.  I find this dish to be universally appealing even with pickiest or less than adventurous eaters.  I think it’s because everyone loves noodles!  I made 3 different versions of this recipe one time for a party because I was unsure of my guests’ preference for meat.  The first version was this recipe with the roast pork.  For the second version ,  I substituted the roast pork for eggs.  (I fried the eggs omelette style and then cut into thin strips.)  The third dish was made with tofu and mushroom stir fry sauce for the strict vegetarians.  All 3 dishes were a hit and one extremely hungry guest mixed all 3 versions together to make a fourth combination which he claims should be its own recipe…LOL.  I hope you enjoy this really easy recipe!

Notes on the Recipe, Tips and Tricks

Drying the noodles is an important step to getting the right consistency for the noodles.  If you’re short on time, dry the noodles in the oven at 225-250 degrees F for 30-45 minutes.  Keep an eye on them because you don’t want to bake the noodles so they’re crispy.  (That’s another dish.)  The noodles should still be soft but not wet.

This is one of those recipes where a good amount of oil is used.  I know some of you cringe at the thought of using tablespoons of oil in your cooking.  If you don’t care about the noodles sticking and clumping together, you can cut back on the.  It’ll taste just fine and you’ll feel better about it.

The vegetables in the dish are my recommendations but feel free to add veggies you like such as mushrooms, peppers, squash, cabbage, etc.  If your stir-fried veggies produces excess liquid, don’t add the liquid into the noodles.  This will make them soggy.  Instead use a slotted spoon to transfer the vegetables into the noodles and leave the liquid behind.

Consider using a deli chicken or pick-up roast pork from your local Asian restaurant if you don’t have time to make the roast pork.  Leftover meats are also a great shortcut too.

Watch the video below for instructions.

If you enjoyed this recipe, you may also like: Stir-fried Seafood Noodles (Hu Tieu Xao Do Bien) and Crispy Noodle and Beef Stir-Fry (Mi Xao Gion/Don).


1-15 oz package thin egg noodles
2 garlic cloves
3 carrots
3 stalks celery
1/2 onion
1 bok choy
2 Tbsp soy sauce
2 Tbsp oyster sauce
1 tsp sugar
4 Tbsp vegetable oil
1/4 tsp ground black pepper

8 oz Roast Pork or meat of your choice, use pan-fried Seitan or tofu for vegetarian option


Remove noodles from packaging.  Unravel the bundles and loosen the strands with your fingers.  Use kitchen shears to cut noodles into shorter lengths.

Bring a large pot of water to a rapid boil.  Add noodles and swirl around in the hot water for 30 seconds.  Drain in a colander and then rinse the noodles with cold water to stop the cooking process.  Toss the noodles in the colander and then lift the noodles using chopsticks multiple times to remove as much of the remaining water as possible.  Spread the noodles out flat on several large platters or trays and allow to air dry for 2 hours.

Cut roast pork, other meat or meat substitute of your choice into thin strips.

Finely mince the garlic and set aside.  Peel carrots, cut into slices and then julienne.  Cut celery into 2-inch sections and then cut into thin strips.  Thinly slice the onions.  For the bok choy, separate the leaves from the stems.  Cut the stems just like the celery.  For the leaves, chop into smaller sections.

Add soy sauce, oyster sauce and sugar into a measuring cup or bowl and stir to combine.

Heat a large wok over Medium High heat.  When it’s hot, add 1 Tbsp vegetable oil and the garlic.  Stir fry for 10 seconds.  Add the carrots and stir fry for 1 minute.  Add the celery and stir fry for 1 minute.  Add the onions and bok choy stems and stir fry for 1 minute. Add the bok choy leaves and cook for 1 minute until they are wilted.  Turn-off the heat.  Drizzle 2 Tbsp of the stir fry sauce and combine together.  Add some black pepper.  Scoop out the vegetables and place in a clean bowl.

Set the heat to Medium High.  Add 2 Tbsp of vegetable oil into the wok.  Add the noodles spreading them out in the wok. (Cook in several batches if you have a small wok.)  Cook for 6-7 minutes tossing constantly in the pan and then spreading the noodles out so they fry evenly.  If the noodles start sticking together, drizzle in a bit more vegetable oil.  Try not to let the noodles cook in a large clump.  Spread them out so they are always touching the hot wok.  Add the vegetables, roast pork, other meat or meat substitute and remaining sauce.  Stir fry for another 2-3 minutes.  Sprinkle with black pepper.

This dish can be enjoyed hot or cold.

Yields: 4-6 servings

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Stir-Fried Chayote and Beef (Su Su Xao Thit Bo)

This simple stir-fry is one that can be made quickly and is a tasty addition to any meal.  You’ve probably seen chayote at your grocery store and wondered what to do with this pear-shaped vegetable or simply over-looked it because it looks like a fruit but is stocked in the produce section next to the squashes and gourds.  The vegetable’s taste is mild and the texture is often described as a cross between a potato and a cucumber.  I find the texture similar to an unripened honeydew.  When stir-fried, try not to overcook it so you can enjoy the crunchy texture. You can stir fry this with any meat of your choice so if you’re not a huge fan of beef, feel free to substitute with chicken, pork or shrimp.

Watch the video below for instructions.


for the Meat Marinade:
1/2 lb beef sirloin tip (or any meat of your choice)
1/2 tsp sugar
1 tsp minced garlic
1 tsp vegetable oil
1 tsp soy sauce
1 Tbsp oyster sauce
1/4 tsp ground black pepper

for the Stir-Fry:
3 chayotes
1/4 red onion
1/2 Tbsp oil
1/2 tsp minced garlic
1 tsp soy sauce (or season to your taste)
1/8 tsp black pepper


Slice beef into thin strips, approximately 1/4-inch thick by 2-inches long.  Add all marinade ingredients to beef strips and combine everything together well.  Allow to marinate while continuing to next steps.

Remove skin from chayote using a vegetable peeler.  Cut vegetable into thin strips similar to the beef.

Thinly slice red onions.

Heat a wok over high heat. When hot,  add oil and minced garlic and stir fry quickly for 10 seconds.  Add beef and stir fry for 2 minutes partially cooking the meat.  Transfer beef  to a clean plate.

Add chayote and onions to wok and stir fry for 2-3 minutes.  Season with soy sauce and black pepper.  Stir fry for another 2 minutes.  Add beef back to wok and stir fry for another 2 minutes or until beef is cooked to the desired doneness.

Garnish with more ground black pepper.

Serve while hot.


Yields: 2-4 servings

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