300 Best Stir-Fry Recipes [Paperback]

Nancie McDermott (Editor)

Book Description

Publication Date: April 13, 2007

The most complete book on stir-fries.

Stir-fries are an ideal way to prepare delicious, nutritious and internationally inspired meals quickly and easily. Novices and experienced cooks can create fantastic meals with just one wok, skillet or frying pan.

In 300 Best Stir-Fry Recipes, Nancie McDermott creates outstanding stir fries based on her extensive food and travel experiences. Here's just a sampling of recipes:

• Chicken with honey-ginger sauce
• Spicy beef in lettuce cups, Szechuan-style
• Pork with fresh ginger and mushrooms
• Ham with eggs, onions and peas
• Shrimp with pineapple and peas
• Catfish with turmeric and fresh dill
• Shiitake mushrooms with Napa cabbage and peas
• Sugar snap peas with garlic
• Everyday fried rice, Thai-style
• Egg noodles with barbecued pork and bokchoy
• Lemongrass beef, Vietnamese-style
• Sweet Chinese sausage with eggs, onions and peas.

In addition to thorough information on stir-frying traditions and techniques, there are recommendations for the best equipment. A comprehensive easy-to-follow pantry list and glossary enhance this quintessential stir-fry cookbook.

Editorial Reviews

Review

Simple in concept, essentially healthy, and intrinsically quick. Nancie's stir-fry recipes help you cook delicious dishes using easy-to-find ingredients. (Plus Magazine (San Luis Obispo CA) 200709)

The recipes are easy enough for beginners ... but so flavorful they will be appreciated by the most experienced cooks. (Denise Landis The Exeter News-Letter (Exeter, NH) 200709)

The recipes are inspired by [McDermott's] work and travels abroad and incorporate easy-to-find ingredients. (Giftware News )

One pan is all it takes for quick, delicious meals. (Fancy Food and Culinary Products )

About the Author

Nancie McDermott is an expert on the food and culture of Thailand. She has written seven cookbooks and contributes recipes and features on food and travel to Food & Wine, Bon Appetit and national newspapers. She lives in Chapel Hill, North Carolina, and teaches cooking classes nationwide.

See all Editorial Reviews

Product Details

• Paperback: 352 pages
• Publisher: Robert Rose (April 13, 2007)
• Language: English
• ISBN-10: 0778801578
• ISBN-13: 978-0778801573
• Product Dimensions: 9.9 x 7.1 x 1 inches
• Shipping Weight: 1 pounds (View shipping rates and policies)
• Average Customer Review: 4.1 out of 5 stars  See all reviews (8 customer reviews)
• Amazon Best Sellers Rank: #95,428 in Books (See Top 100 in Books)
  • #8 in Books > Cookbooks, Food & Wine > Regional & International > Asian > Wok Cookery
  • #51 in Books > Cookbooks, Food & Wine > Regional & International > International

More About the Author

Nancie McDermott is a North Carolina native, born in Burlington, raised in High Point, and educated at the University of North Carolina at Chapel Hill. Her three years as a Peace Corps volunteer in Thailand gave her a lifelong love for the cuisines, history and cultures of Asia, and she has spent the last twenty years cooking, reading, traveling, writing, and teaching about Asian food. Her ten cookbooks focus on Asian kitchens, but since moving back home to North Carolina in 1999, she has taken time to look at the foods of the American South, the place she fell in love with cooking in her grandmother's dairy farm kitchen. Now living with her family in Chapel Hill, NC, she writes, researches, and teaches about both her beats, while serving as a contributing editor for Edible Piedmont magazine. Visit her blog at: nanciemcdermott.wordpress.com, to keep track of it pie by pie.

Customer Reviews

Most Helpful Customer Reviews

30 of 34 people found the following review helpful:

2.0 out of 5 stars Salt Of The Earth, April 20, 2008

By 

Inge Van Essen "food wizzard" (Miami, FL USA) - See all my reviews
(REAL NAME)   

This review is from: 300 Best Stir-Fry Recipes (Paperback)

I have been a fan of Ms.McDermott's for a long time, and I often give her books as presents. With the arrival of 300 Best Stir-Fry Dishes I did what I always do when a new cook book comes:I make one recipe by following the instructions exactly. This method tells me a lot about the author and her/his way with and thoughts about food.I found a dish and its georgeous picture for which all ingredients were in the house:Sweet-And-Salty -Shrimp with Pineapple and Carrots, pg 128. When finished, it was as prety as its picture, but we could not eat it. The word SALTY is in the title, but my first bite made me feel sure that I had made a mistake - that would be the only way something this salty could come out of my kitchen. The next evening I made Lime-Splashed Salmon with Chiles and Cilantro, pg.173, and I produced the same sorry result. The ingredients included 2 T Soy Sauce, 2 T Fish Sauce, and "1/2 t salt or to taste".I started writing notes next to my recipes and made Cantonese-Style Shrimp with Black Bean Sauce, pg.125 my last try. This was too salty even over unsalted Couscous - 1 T fermented black beans instead of the listed 2 T would most likely have been enough. I am still convinced that there are delicious dishes that you can make from this book if you cut down on the salty ingredients, especially the frequently used extra salt. As it is, the book should carry a warning from the American Heart Association. An inexperienced cook might be accused of wanting to kill his/her spouse!
So you should enjoy this book while remembering that salt and Soy sauce can be added at the table when things taste flat - just like the way you can do it in a Chinese Restaurant. Inge

12 of 12 people found the following review helpful:

5.0 out of 5 stars A World of Asian Flavors and Beyond..., June 27, 2008

By 

J. D. O'Connor (San Diego, CA) - See all my reviews
(REAL NAME)   

This review is from: 300 Best Stir-Fry Recipes (Paperback)

I am a big fan of Nancie Mcdermott's recipes and her vivid writing. I love her book Southern Cakes and I'm an avid baker myself. I'm not as familiar with Asian cooking, so I was thrilled to learn she goes beyond traditional Asian flavors in her new book 300 Best Stir Fry Recipes to include delicious dishes like her Pork with Escarole, Cherry Tomatoes and Pine Nuts--a delicious, colorful and healthy weeknight meal. Being a true lemon lover, I adored the Stir Fried "Piccata" with Pork and Peas and my family sopped up the savory sauce with warm slices of sourdough bread. It was an easy one-pot wonder. After a trip to New Orleans, I couldn't wait to try the Cajun Spiced Shrimp, and was delighted by this quick and very flavorful dish. The recipes in this book are colorful and vibrant and I can't wait to try more of them, especially this summer when I get tired of grilling but don't want to heat up the oven. My 15 year old daughter is just starting to cook, and together we will turn to this book time and time again to search out easy and delicious meals she can whip up with ease. Thanks Nancie, for a great book that introduces us to the world of Asian flavors and beyond!

6 of 6 people found the following review helpful:

5.0 out of 5 stars 300 Best Stir Fry Recipes, January 21, 2009

By 

Barbara Corbett "Barbara" - See all my reviews
(REAL NAME)   

This review is from: 300 Best Stir-Fry Recipes (Paperback)

300 Best Stir-Fry Recipes

I love this book. I purchased it during the summer because I wanted to try new recipes while I had time. I have prepared roughly 25 of the recipes and each one has been superb. The documentation and pictures are outstanding. Not having a lot of experience with Asian cooking I found the ingredients easy to locate in the local super market and the dishes easy to prepare. My husband was delighted with the new additions to my Greek cooking. I would recommend this book to anyone trying to eat a healthier diet. I am now online to purchase another copy of the book for our winter home.