Name: Chinese Chicken Cabbage Stir-Fry – Easy and Flavorful Recipe for Dinner
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 500 g (1.1 lb) boneless chicken breast, sliced into bite-sized pieces; 1 small Chinese cabbage (about 500 g / 1.1 lb), chopped into bite-sized pieces; 2 cloves garlic, minced; 2.5 cm (1 in) ginger, peeled and grated; 120 g (1 cup) carrot, sliced; 120 g (1 cup) green beans, sliced; 2 tbsp vegetable oil; 2 tbsp soy sauce; 1 tbsp oyster sauce; 1 tsp cornstarch; 60 ml (1/4 cup) water; Salt and pepper, to taste

Chinese Chicken Cabbage Stir-Fry – Easy and Flavorful Recipe for Dinner

Chinese chicken cabbage stir-fry with tender meat, crisp veggies, and savory sauce. A quick, easy recipe for a healthy dinner.

How to Make Chinese Chicken Cabbage Stir-Fry at Home

A plate of Chinese chicken cabbage stir-fry brings a mix of tender meat and fresh vegetables in a light, savory sauce. This dish is quick to prepare and uses simple ingredients. The balance of chicken, cabbage, and other vegetables makes it a healthy chicken stir fry option for weeknight meals. You can pair it with steamed rice for a complete and satisfying dinner.

The recipe uses lean chicken breast and fresh produce. The cabbage stays crisp, while the carrots and green beans add color and extra flavor. The sauce coats every bite without overpowering the taste of the vegetables. If you enjoy chicken vegetable stir fry, this recipe will be a favorite. It also works well as a chicken and cabbage recipe for meal prep or family gatherings.

Ingredients (4 servings)

500 g (1.1 lb) boneless chicken breast, sliced into bite-sized pieces
1 small Chinese cabbage (about 500 g / 1.1 lb), chopped into bite-sized pieces
2 cloves garlic, minced
2.5 cm (1 in) ginger, peeled and grated
120 g (1 cup) carrot, sliced
120 g (1 cup) green beans, sliced
2 tbsp vegetable oil
2 tbsp soy sauce
1 tbsp oyster sauce
1 tsp cornstarch
60 ml (1/4 cup) water
Salt and pepper, to taste

Instructions

In a small bowl, mix soy sauce, oyster sauce, cornstarch, and water. Set aside.
Heat oil in a wok over high heat.
Add garlic and ginger. Stir-fry for 30 seconds.
Add chicken and stir-fry for 2–3 minutes until lightly browned.
Add cabbage, carrot, and green beans. Stir-fry for 2–3 minutes until vegetables soften but remain crisp.
Pour in the sauce. Stir-fry for 1 minute until it thickens and coats the chicken and vegetables.
Add salt and pepper to taste. Serve hot with rice.

This easy chicken stir fry offers fresh flavor without complicated steps. The chicken and vegetables stir fry method keeps the texture of each ingredient. The sauce blends the taste of soy sauce and oyster sauce into a smooth finish. If you want an Asian stir fry recipe that is quick and healthy, this one will fit perfectly into your meal plan.

Best-seller Filipino Cookbooks:

Chinese Chicken Cabbage Stir-Fry Recipe

Chinese Chicken Cabbage Stir-Fry – Easy and Flavorful Recipe for Dinner

Recipe by Yummy FoodCourse: MainCuisine: ChineseDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

250

kcal

Total time

minutes

Chinese chicken cabbage stir-fry with tender meat, crisp veggies, and savory sauce. A quick, easy recipe for a healthy dinner.

Ingredients

500 g (1.1 lb) boneless chicken breast, sliced into bite-sized pieces
1 small Chinese cabbage (about 500 g / 1.1 lb), chopped into bite-sized pieces
2 cloves garlic, minced
2.5 cm (1 in) ginger, peeled and grated
120 g (1 cup) carrot, sliced
120 g (1 cup) green beans, sliced
2 tbsp vegetable oil
2 tbsp soy sauce
1 tbsp oyster sauce
1 tsp cornstarch
60 ml (1/4 cup) water
Salt and pepper, to taste

Directions

In a small bowl, mix soy sauce, oyster sauce, cornstarch, and water. Set aside.
Heat oil in a wok over high heat.
Add garlic and ginger. Stir-fry for 30 seconds.
Add chicken and stir-fry for 2–3 minutes until lightly browned.
Add cabbage, carrot, and green beans. Stir-fry for 2–3 minutes until vegetables soften but remain crisp.
Pour in the sauce. Stir-fry for 1 minute until it thickens and coats the chicken and vegetables.
Add salt and pepper to taste. Serve hot with rice.

Nutrition Facts

4 servings per container

Serving Size125

Amount Per ServingCalories250
% Daily Value *
Cholesterol 65mg 22%
Sodium 750mg 33%
Total Carbohydrate 10g 4%
- Dietary Fiber 3g 11%
- Total Sugars 4g
Protein 26g 52%

Calcium 6mg 1%
Iron 10mg 56%
Potassium 600mg 13%
Vitamin A 80mcg 9%
Vitamin C 60mg 67%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Best-seller Diabetic Cookbooks

Related Recipes:

By Cooking Method: Stir-Frying

By Cuisine: Chinese

By Diet or Lifestyle: Budget-Friendly | High-Protein | Meal Prep Friendly

By Dish Type: Stir-Fries

By Main Ingredient: Chicken | Vegetables

By Meal Type: Dinner | Lunch

Other Useful Categories: Beginner Recipes | Comfort Food

Let me know what you think and enter your comments below!

Crispy Salt and Pepper Squid with Red Bell Peppers

Get the recipe for Crispy Salt & Pepper Squid with Red Bell Peppers. Easy, flavorful, and better than takeout!

Crispy Salt and Pepper Squid with Red Bell Peppers

Are you looking for a delicious and easy seafood recipe? This Salt and Pepper Squid with Red Bell Peppers offers a crispy texture and savory flavor. It makes a perfect appetizer or a light meal.

Why You Will Love This Crispy Salt and Pepper Squid Recipe

This recipe is simple to make at home. The squid cooks fast, staying tender inside and crispy outside. Adding red bell peppers brings a touch of sweetness and vibrant color. This dish is much better than takeout. You control the ingredients, ensuring freshness.

The Perfect Balance: Crispy Squid, Sweet Peppers

Imagine tender squid pieces, lightly coated and fried to a golden crisp. Each bite gives you a satisfying crunch. Then, you taste the sweet, slightly softened red bell peppers. These two textures and flavors work very well together. The salt and pepper seasoning adds a classic savory touch. A sprinkle of fresh chilies brings a mild heat, making each mouthful exciting. This dish is fresh, flavorful, and addictive.

Ingredients (Serves 4)

450 grams (1 lb) squid tubes, sliced (you can make a pineapple cut)
2 medium red bell peppers, sliced into strips
5 grams (1 teaspoon) sea salt, or to taste
2 grams (1/2 teaspoon) freshly ground black pepper, or to taste
120 grams (1 cup) cornstarch
5 grams (1 teaspoon) fresh red chillies, sliced (optional, for garnish)
700 ml (3 cups) oil for deep frying

Instructions

Prepare Oil: Get a large wok ready. Add oil for deep frying. Place the wok on high heat. The oil must be very hot, but not smoking. Test the oil: drop a tiny bit of cornstarch in. If it sizzles right away, the oil is ready.
Mix Coating: Get a large container with a tight lid. Put cornstarch, sea salt, and black pepper inside. Mix these ingredients well.
Coat Squid: Put the sliced squid into the container. Close the lid tightly. Shake the container. Shake it to coat all squid pieces evenly with the cornstarch mixture.
Deep Fry Squid: Carefully drop squid pieces into the hot oil. Fry them in small groups. This keeps the oil hot. Cook each batch for no more than 2 minutes. Squid can splatter because it holds water. Be careful.
Drain Squid: Remove cooked squid from the wok. Place it on a plate lined with paper towels. This removes extra oil.
Sauté Bell Peppers: Take out most of the oil from the wok. Leave about 1-2 tablespoons. Turn the heat to medium-high. Add the sliced red bell peppers to the wok. Stir-fry them for 1-2 minutes. They should be slightly tender but still firm.
Combine and Serve: Put the fried squid back into the wok with the red bell peppers. Toss them together quickly. If you like, sprinkle the chopped red chillies on top.
Serve Hot: Move the squid and bell pepper mix to a serving dish. Eat it while it is hot. You can add more salt or black pepper if you wish.

Tips for Best Results

Pineapple Cut: Score the inside of the squid before slicing. Make light crisscross cuts. Do not cut through the squid. This makes the squid tender. It also helps seasoning stick better.
Do Not Overcrowd: Fry squid in small groups. This keeps the oil hot. Frying too much squid at once makes it greasy and tough.
Cook Quickly: Squid cooks very fast. Do not overcook it. Overcooked squid becomes rubbery. Stick to the 2-minute cooking time.
Oil Temperature: The right oil heat makes squid crispy. If oil is not hot enough, squid gets soggy. If oil is too hot, squid burns quickly.

Enjoy making this quick and tasty Salt and Pepper Squid with Red Bell Peppers. It is a satisfying dish for any day.

Crispy Salt and Pepper Squid Recipe

Crispy Salt and Pepper Squid with Red Bell Peppers

Recipe by Yummy FoodCourse: Main, AppetizersCuisine: ChineseDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

450

kcal

Total time

minutes

This Salt and Pepper Squid with Red Bell Peppers offers a crispy texture and savory flavor. It makes a perfect appetizer or a light meal.

Ingredients

450 grams (1 lb) squid tubes, sliced (you can make a pineapple cut)
2 medium red bell peppers, sliced into strips
5 grams (1 teaspoon) sea salt, or to taste
2 grams (1/2 teaspoon) freshly ground black pepper, or to taste
120 grams (1 cup) cornstarch
5 grams (1 teaspoon) fresh red chillies, sliced (optional, for garnish)
700 ml (3 cups) oil for deep frying

Directions

Prepare Oil: Get a large wok ready. Add oil for deep frying. Place the wok on high heat. The oil must be very hot, but not smoking. Test the oil: drop a tiny bit of cornstarch in. If it sizzles right away, the oil is ready.
Mix Coating: Get a large container with a tight lid. Put cornstarch, sea salt, and black pepper inside. Mix these ingredients well.
Coat Squid: Put the sliced squid into the container. Close the lid tightly. Shake the container. Shake it to coat all squid pieces evenly with the cornstarch mixture.
Deep Fry Squid: Carefully drop squid pieces into the hot oil. Fry them in small groups. This keeps the oil hot. Cook each batch for no more than 2 minutes. Squid can splatter because it holds water. Be careful.
Drain Squid: Remove cooked squid from the wok. Place it on a plate lined with paper towels. This removes extra oil.
Sauté Bell Peppers: Take out most of the oil from the wok. Leave about 1-2 tablespoons. Turn the heat to medium-high. Add the sliced red bell peppers to the wok. Stir-fry them for 1-2 minutes. They should be slightly tender but still firm.
Combine and Serve: Put the fried squid back into the wok with the red bell peppers. Toss them together quickly. If you like, sprinkle the chopped red chillies on top.
Serve Hot: Move the squid and bell pepper mix to a serving dish. Eat it while it is hot. You can add more salt or black pepper if you wish.

Notes

Pineapple Cut: Score the inside of the squid before slicing. Make light crisscross cuts. Do not cut through the squid. This makes the squid tender. It also helps seasoning stick better.
Do Not Overcrowd: Fry squid in small groups. This keeps the oil hot. Frying too much squid at once makes it greasy and tough.
Cook Quickly: Squid cooks very fast. Do not overcook it. Overcooked squid becomes rubbery. Stick to the 2-minute cooking time.
Oil Temperature: The right oil heat makes squid crispy. If oil is not hot enough, squid gets soggy. If oil is too hot, squid burns quickly.

Best-seller Diabetic Cookbooks

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By Meal Type: Appetizers | Sides

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By Cooking Method: Frying | Sautéing

By Dish Type: Side Dishes

Other Useful Categories: Beginner Recipes | Comfort Food | Traditional & Authentic

By Diet or Lifestyle: Budget-Friendly | Gluten-Free | High-Protein | Kid-Friendly

Chicken Shawarma with Creamy Garlic Sauce – Easy & Flavorful Recipe

Chicken Shawarma with Creamy Garlic Sauce – Tender spiced chicken, fresh veggies, and garlic sauce wrapped in warm pita. Easy & delicious!

Chicken Shawarma with Creamy Garlic Sauce – Easy & Flavorful!

Love the rich flavors of chicken shawarma? You can make this tender, spiced, and juicy dish at home—no rotisserie needed! Wrapped in warm pita with creamy garlic sauce, fresh veggies, and bold Middle Eastern spices, this is a meal you’ll want to make again and again.

Let’s dive in! 🍽️🔥

Why You’ll Love This Chicken Shawarma Recipe

✔ Better Than Takeout – Authentic flavors with simple ingredients.
✔ Quick & Easy – Prep in 10 minutes, cook in 20 minutes!
✔ Versatile – Enjoy in pita, over rice, or as a salad bowl.

Ingredients You’ll Need

For the Chicken Shawarma:

2 lbs (900g) chicken thighs (boneless, skinless)
1 tbsp cumin
1 tbsp paprika
1 tsp turmeric
1 tsp coriander
1 tsp cinnamon
1 tsp black pepper
1 tsp salt
¼ cup (60ml) olive oil
¼ cup (60ml) plain yogurt
3 cloves garlic, minced

For the Creamy Garlic Sauce:

¼ cup (60ml) mayonnaise
1 tbsp lemon juice
1 clove garlic, minced

For Serving:

Pita bread or flatbreads
Fresh vegetables (tomatoes, cucumbers, onions)

Step-by-Step Instructions

1. Make the Marinade

In a bowl, mix cumin, paprika, turmeric, coriander, cinnamon, black pepper, and salt. Add olive oil, yogurt, and minced garlic, then stir well.

2. Marinate the Chicken

Coat the chicken thighs with the marinade. Cover and refrigerate for at least 1 hour (overnight for best flavor).

3. Cook the Chicken

Heat a grill or pan over medium-high heat.
Cook the chicken for 6-7 minutes per side until golden brown and fully cooked.

4. Make the Creamy Garlic Sauce

While the chicken cooks, mix mayonnaise, lemon juice, and minced garlic in a small bowl. Stir until smooth.

5. Assemble the Shawarma Wrap

Slice the cooked chicken into strips.
Fill pita or flatbread with the chicken, fresh veggies, and creamy garlic sauce.
Wrap and enjoy!

Recipe Tips & Variations

✔ Prefer white meat? Use chicken breast instead of thighs.
✔ Want it spicy? Add red pepper flakes or hot sauce.
✔ Low-carb option? Serve over a salad instead of in pita.
✔ Extra toppings? Try pickles, tahini, or feta cheese for more flavor.

FAQs

Q: Can I make this ahead of time?
Yes! Marinate the chicken overnight and refrigerate. Cook when ready.

Q: What’s the best way to reheat shawarma?
Reheat in a pan over medium heat for a few minutes to keep it juicy.

Q: Can I bake the chicken instead?
Yes! Bake at 400°F (200°C) for 25-30 minutes until fully cooked.

Final Thoughts

This homemade chicken shawarma is packed with flavor, easy to make, and perfect for a quick meal. Whether you serve it in pita, over rice, or as a salad, it’s a dish everyone will love!

🌟 Try this recipe? Let us know! Tag us on social media with your delicious creations.

Best-seller Filipino Cookbooks:

Chicken Shawarma with Creamy Garlic Sauce Recipe:

Chicken Shawarma with Creamy Garlic Sauce – Easy & Flavorful Recipe

Recipe by Yummy FoodCourse: Main, Lunch, Dinner, Street FoodCuisine: Middle Eastern, Mediterranean, Street FoodDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

900

kcal

Total time

minutes

Chicken Shawarma with Creamy Garlic Sauce – Tender spiced chicken, fresh veggies, and garlic sauce wrapped in warm pita. Easy & delicious!

Ingredients

For the Chicken Shawarma:
2 lbs (900g) chicken thighs (boneless, skinless)
1 tbsp cumin
1 tbsp paprika
1 tsp turmeric
1 tsp coriander
1 tsp cinnamon
1 tsp black pepper
1 tsp salt
¼ cup (60ml) olive oil
¼ cup (60ml) plain yogurt
3 cloves garlic, minced
For the Creamy Garlic Sauce:
¼ cup (60ml) mayonnaise
1 tbsp lemon juice
1 clove garlic, minced
For Serving:
Pita bread or flatbreads
Fresh vegetables (tomatoes, cucumbers, onions)

Directions

Make the Marinade
In a bowl, mix cumin, paprika, turmeric, coriander, cinnamon, black pepper, and salt. Add olive oil, yogurt, and minced garlic, then stir well.
Marinate the Chicken
Coat the chicken thighs with the marinade. Cover and refrigerate for at least 1 hour (overnight for best flavor).
Cook the Chicken
Heat a grill or pan over medium-high heat.
Cook the chicken for 6-7 minutes per side until golden brown and fully cooked.
Make the Creamy Garlic Sauce
While the chicken cooks, mix mayonnaise, lemon juice, and minced garlic in a small bowl. Stir until smooth.
Assemble the Shawarma Wrap
Slice the cooked chicken into strips.
Fill pita or flatbread with the chicken, fresh veggies, and creamy garlic sauce.
Wrap and enjoy!

Notes

Prefer white meat? Use chicken breast instead of thighs.
Want it spicy? Add red pepper flakes or hot sauce.
Low-carb option? Serve over a salad instead of in pita.
Extra toppings? Try pickles, tahini, or feta cheese for more flavor.

Best-seller Diabetic Cookbooks

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By Cuisine: Middle Eastern | Other World Cuisine

By Meal Type: Lunch | Dinner | Snacks | Appetizers

By Main Ingredient: Chicken

By Cooking Method: Frying | Grilling

By Dish Type: Grilled Recipes | One-Pot Meals | Skillet Recipes | Sandwiches & Wraps

Other Useful Categories: Copycat Recipes | Modern Twists | Beginner Recipes | Trending Recipes

By Diet or Lifestyle: Budget-Friendly | High-Protein | Kid-Friendly | Low-Carb / Keto | Meal Prep Friendly

Easy Beef and Broccoli Lo Mein Recipe – Better Than Takeout!

Beef and Broccoli Lo Mein made easy! This quick, flavorful stir-fry combines tender beef, fresh veggies, and savory noodles in a rich sauce.

Beef and Broccoli Lo Mein Recipe – Better Than Takeout!

Are you craving a delicious, homemade Beef and Broccoli Lo Mein that tastes just like your favorite takeout? This easy-to-make recipe is packed with tender beef, crisp vegetables, and savory noodles tossed in a rich, flavorful sauce. It’s the perfect dish for a quick weeknight dinner!

Why You’ll Love This Recipe

✔ Better Than Takeout – Fresh ingredients, no MSG, and made just the way you like it!
✔ Quick & Easy – Ready in about 30 minutes, making it perfect for busy nights.
✔ Customizable – Swap the beef for chicken, shrimp, or tofu to make it your own.

Ingredients You’ll Need

For the Beef:

1 Kilo top sirloin, flank steak, or skirt steak
1 tsp Slap Ya Mama seasoning (or Cajun seasoning)
1 tsp garlic powder
1 tsp black pepper
1 tsp paprika
½ tsp red pepper flakes
¼ cup beef broth
2 tbsp olive oil (divided)

For the Lo Mein Sauce:

1½ cups beef broth
½ cup brown sugar
¼ cup oyster sauce
½ cup soy sauce
¼ cup hoisin sauce
1 tbsp sesame oil
½ tsp red pepper flakes
1 tbsp ginger (freshly grated)
1 tsp black pepper
2 tbsp cornstarch + 2 tbsp water (for thickening)

For the Vegetables:

1 large onion, diced
1 red bell pepper, thinly sliced
3 cloves garlic, minced
1 cup matchstick carrots
2 cups shredded cabbage
1–2 cups snap peas
3 cups broccoli florets
1 (225 grams) can water chestnuts, diced
400 grams lo mein noodles

Step-by-Step Instructions

1. Cook the Noodles

Boil lo mein noodles according to the package instructions. Drain and set aside.

2. Cook the Beef

Heat 1 tbsp of olive oil in a large wok or pan over medium-high heat.
Add the beef, seasonings, and beef broth.
Stir-fry until the meat is tender and the liquid has reduced.
Remove the beef from the pan and set aside.

3. Stir-Fry the Vegetables

In the same pan, add another 1 tbsp of olive oil.
Toss in the onion, carrots, and bell pepper. Sauté until slightly tender.
Add garlic, broccoli, snap peas, cabbage, and water chestnuts. Cook for 3–4 minutes.

4. Make the Sauce

In a separate pan, mix beef broth, brown sugar, oyster sauce, soy sauce, hoisin sauce, sesame oil, red pepper flakes, ginger, and black pepper. Bring to a simmer.
In a small bowl, mix cornstarch and water, then stir into the sauce until thickened.

5. Bring It All Together

Return the beef to the pan. Add the cooked noodles and toss everything together.
Pour the sauce over the mixture and stir well. Cook for another 3–4 minutes until fully combined.

6. Serve & Enjoy!

Plate your homemade Beef and Broccoli Lo Mein and serve hot.
Garnish with sesame seeds or green onions if desired.

Tips for the Best Lo Mein

✔ Use the Right Cut of Beef – Flank steak or sirloin works best for tender stir-fry meat.
✔ Don’t Overcook the Veggies – Keep them slightly crisp for a fresh, crunchy texture.
✔ Customize It – Add mushrooms, baby corn, or even swap the protein to suit your taste!

Frequently Asked Questions

Q: Can I make this ahead of time?
Yes! Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a pan or microwave before serving.

Q: What can I use instead of Lo Mein noodles?
If you don’t have lo mein noodles, you can use spaghetti, udon, or ramen noodles as a substitute.

Q: Can I make this recipe gluten-free?
Yes! Just replace soy sauce with tamari or a gluten-free soy alternative.

Final Thoughts

This Beef and Broccoli Lo Mein is a restaurant-quality dish you can make at home in just 30 minutes. It’s loaded with bold flavors, fresh vegetables, and tender beef—all tossed in an irresistible sauce. Whether you’re making this for a weeknight dinner or meal prep, it’s guaranteed to be a hit!

📌 Love This Recipe? Share It!

If you tried this homemade lo mein, let us know in the comments! Tag us on social media with #MomshieBrown and share your delicious creations.

Best-seller Filipino Cookbooks:

Beef and Broccoli Lo Mein Recipe

Easy Beef and Broccoli Lo Mein Recipe – Better Than Takeout!

Recipe by Yummy FoodCourse: Main, Dinner, LunchCuisine: Chinese-American, Chinese, AsianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

700

kcal

Total time

minutes

Beef and Broccoli Lo Mein made easy! This quick, flavorful stir-fry combines tender beef, fresh veggies, and savory noodles in a rich sauce.

Ingredients

For the Beef:
1 Kilo top sirloin, flank steak, or skirt steak
1 tsp Slap Ya Mama seasoning (or Cajun seasoning)
1 tsp garlic powder
1 tsp black pepper
1 tsp paprika
½ tsp red pepper flakes
¼ cup beef broth
2 tbsp olive oil (divided)
For the Lo Mein Sauce:
1½ cups beef broth
½ cup brown sugar
¼ cup oyster sauce
½ cup soy sauce
¼ cup hoisin sauce
1 tbsp sesame oil
½ tsp red pepper flakes
1 tbsp ginger (freshly grated)
1 tsp black pepper
2 tbsp cornstarch + 2 tbsp water (for thickening)
For the Vegetables:
1 large onion, diced
1 red bell pepper, thinly sliced
3 cloves garlic, minced
1 cup matchstick carrots
2 cups shredded cabbage
1–2 cups snap peas
3 cups broccoli florets
1 (225 grams) can water chestnuts, diced
400 grams lo mein noodles

Directions

Cook the Noodles
Boil lo mein noodles according to the package instructions. Drain and set aside.
Cook the Beef
Heat 1 tbsp of olive oil in a large wok or pan over medium-high heat.
Add the beef, seasonings, and beef broth.
Stir-fry until the meat is tender and the liquid has reduced.
Remove the beef from the pan and set aside.
Stir-Fry the Vegetables
In the same pan, add another 1 tbsp of olive oil.
Toss in the onion, carrots, and bell pepper. Sauté until slightly tender.
Add garlic, broccoli, snap peas, cabbage, and water chestnuts. Cook for 3–4 minutes.
Make the Sauce
In a separate pan, mix beef broth, brown sugar, oyster sauce, soy sauce, hoisin sauce, sesame oil, red pepper flakes, ginger, and black pepper. Bring to a simmer.
In a small bowl, mix cornstarch and water, then stir into the sauce until thickened.
Bring It All Together
Return the beef to the pan. Add the cooked noodles and toss everything together.
Pour the sauce over the mixture and stir well. Cook for another 3–4 minutes until fully combined.
Serve & Enjoy!
Garnish with sesame seeds or green onions if desired.
Plate your homemade Beef and Broccoli Lo Mein and serve hot.

Best-seller Diabetic Cookbooks

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By Cuisine: Filipino | Chinese

By Cooking Method: Stir-Frying

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Other Useful Categories: Beginner Recipes | Copycat Recipes | Trending Recipes

By Diet or Lifestyle: High-Protein | Budget-Friendly | Kid-Friendly | Meal Prep Friendly

Black Pepper Chicken with Mushrooms – A Flavorful & Easy Stir-Fry Recipe

Black Pepper Chicken with Mushrooms – A quick, flavorful stir-fry with tender chicken, mushrooms, and a bold peppery sauce. Ready in 30 minutes!

Black Pepper Chicken with Mushrooms – A Flavorful and Easy Stir-Fry Recipe

Why You’ll Love This Black Pepper Chicken with Mushrooms Recipe

This Black Pepper Chicken with Mushrooms is a quick and delicious stir-fry that combines tender chicken, savory mushrooms, and a rich, peppery sauce. It’s perfect for busy weeknights and pairs well with rice or noodles.

Benefits:

✔ Quick & Easy – Ready in under 30 minutes.
✔ Bold Flavor – A perfect balance of soy sauce, oyster sauce, and black pepper.
✔ Healthy & Nutritious – High in protein and packed with veggies.
✔ Customizable – Add more vegetables or adjust spice levels to taste.

Black Pepper Chicken with Mushrooms Ingredients (Serves 4)

For the Chicken:

4 boneless, skinless chicken breasts, sliced
2 tablespoons cornstarch
2 teaspoons salt
1 teaspoon black pepper
4 tablespoons vegetable oil

For the Stir-Fry:

2 onions, chopped
4 cups sliced mushrooms
6 cloves garlic, minced

For the Sauce:

4 tablespoons soy sauce
2 tablespoons oyster sauce
2 teaspoons sesame oil
1/2 cup water
Freshly ground black pepper, to taste

For Garnish:

Green onions (optional)

Black Pepper Chicken with Mushrooms Step-by-Step Instructions

1️⃣ Prepare the Chicken – Slice the chicken into thin strips. In a bowl, mix with cornstarch, salt, and black pepper. Toss to coat evenly.
2️⃣ Cook the Chicken – Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes until golden brown and cooked through. Remove and set aside.
3️⃣ Cook the Vegetables – Add the remaining oil to the skillet. Sauté onions and mushrooms for 5 minutes until softened.
4️⃣ Make the Sauce – Stir in garlic, soy sauce, oyster sauce, sesame oil, and water. Bring to a simmer and let it thicken slightly.
5️⃣ Combine Everything – Return the chicken to the skillet, mix well, and season with additional black pepper to taste.
6️⃣ Serve & Enjoy – Garnish with green onions and serve hot with rice or noodles.

Pro Tips for the Best Black Pepper Chicken with Mushrooms

🔥 Use Freshly Ground Pepper – It enhances the bold, spicy flavor. 🔥 Adjust the Heat – Add crushed red pepper for extra spice. 🔥 Try Different Mushrooms – Shiitake or cremini add depth to the dish. 🔥 Make it Saucy – Add extra water or broth for more sauce.

What to Serve with Black Pepper Chicken with Mushrooms

🍚 Steamed rice – A perfect base to soak up the sauce.
🥢 Noodles – Pair with lo mein, ramen, or rice noodles.
🥦 Stir-fried veggies – Add broccoli, bell peppers, or snap peas.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?

Yes! Chicken thighs are juicier and add more flavor. Adjust cooking time slightly.

Can I make this dish ahead of time?

Yes, but it’s best served fresh. Store leftovers in an airtight container for up to 3 days and reheat in a skillet.

Is this dish gluten-free?

Use gluten-free soy sauce and oyster sauce to make it gluten-free.

Final Thoughts

This Black Pepper Chicken with Mushrooms is a simple yet flavorful dish that’s easy to make at home. Whether you’re craving a quick dinner or a tasty meal prep option, this recipe is sure to satisfy. Give it a try and let us know how you like it! 🍽️✨

📌 Love this recipe? Share it and tag us on social media!

#BlackPepperChicken #EasyDinner #StirFryRecipe #AsianFlavors #QuickMeals #HomemadeGoodness

Best-seller Filipino Cookbooks:

Black Pepper Chicken with Mushrooms Recipe

Black Pepper Chicken with Mushrooms – A Flavorful & Easy Stir-Fry Recipe

Recipe by Yummy FoodCourse: MainCuisine: Chinese, AsianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

512

kcal

Total time

minutes

Black Pepper Chicken with Mushrooms – A quick, flavorful stir-fry with tender chicken, mushrooms, and a bold peppery sauce. Ready in 30 minutes!

Ingredients

For the Chicken:
4 boneless, skinless chicken breasts, sliced
2 tablespoons cornstarch
2 teaspoons salt
1 teaspoon black pepper
4 tablespoons vegetable oil
For the Stir-Fry:
2 onions, chopped
4 cups sliced mushrooms
6 cloves garlic, minced
For the Sauce:
4 tablespoons soy sauce
2 tablespoons oyster sauce
2 teaspoons sesame oil
1/2 cup water
Freshly ground black pepper, to taste
For Garnish:
Green onions (optional)

Directions

Prepare the Chicken – Slice the chicken into thin strips. In a bowl, mix with cornstarch, salt, and black pepper. Toss to coat evenly.
Cook the Chicken – Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes until golden brown and cooked through. Remove and set aside.
Cook the Vegetables – Add the remaining oil to the skillet. Sauté onions and mushrooms for 5 minutes until softened.
Make the Sauce – Stir in garlic, soy sauce, oyster sauce, sesame oil, and water. Bring to a simmer and let it thicken slightly.
Combine Everything – Return the chicken to the skillet, mix well, and season with additional black pepper to taste.
Serve & Enjoy – Garnish with green onions and serve hot with rice or noodles.

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By Diet or Lifestyle: Gluten-Free | High-Protein | Meal Prep Friendly

Garlic Butter Salmon with Asparagus Linguine – A Delicious & Easy Pasta Recipe

Garlic Butter Salmon with Asparagus Linguine – a creamy, flavorful pasta dish that’s easy to make and perfect for any occasion. Try it today!

Garlic Butter Salmon with Asparagus Linguine – A Restaurant-Quality Meal at Home

Why You’ll Love This Recipe

If you’re looking for a dish that’s quick, flavorful, and impressive, this Garlic Butter Salmon with Asparagus Linguine is the perfect choice. The combination of flaky salmon, garlicky butter sauce, and crisp asparagus makes this pasta dish a restaurant-quality meal you can easily prepare at home.

Benefits:

Quick & Easy – Ready in under 30 minutes.
Rich & Creamy – Garlic butter sauce with Parmesan and cream for indulgent flavor.
Nutritious & Balanced – Loaded with omega-3s and vitamins.
Customizable – Swap the pasta, adjust the spice level, or add extra veggies.

Garlic Butter Salmon with Asparagus Linguine Ingredients (Serves 4)

For the Pasta:

450g linguine
180ml reserved pasta water

For the Salmon & Asparagus:

4 salmon fillets (170g each)
680g asparagus, trimmed and cut into 5cm pieces
45ml olive oil
Salt and pepper to taste

For the Garlic Butter Sauce:

85g unsalted butter
6 garlic cloves, minced
80ml heavy cream
35g grated Parmesan cheese
20g fresh parsley, chopped
3/4 tsp red pepper flakes (optional)

Garlic Butter Salmon with Asparagus Linguine Step-by-Step Instructions

Cook the Pasta – Bring a pot of salted water to a boil, cook linguine according to package instructions, and reserve 180ml of pasta water before draining.
Sear the Salmon – Heat 22ml olive oil in a skillet over medium heat. Season salmon with salt and pepper, then sear for 4-5 minutes per side until golden and cooked through. Remove and set aside.
Sauté the Asparagus – In the same skillet, add the remaining 22ml of olive oil and cook asparagus for 3-4 minutes until tender-crisp. Remove and set aside.
Prepare the Garlic Butter Sauce – Reduce heat to medium-low, melt butter, and add minced garlic. Sauté for 1 minute. Stir in heavy cream, Parmesan, and red pepper flakes. Simmer for 2-3 minutes until thickened.
Combine Everything – Toss linguine and asparagus into the sauce, adding reserved pasta water as needed.
Add the Salmon – Flake salmon into large chunks and fold into the pasta.
Serve & Enjoy – Garnish with fresh parsley and extra Parmesan. Serve immediately.

Pro Tips for the Best Garlic Butter Salmon Pasta

Choose Fresh Salmon – Opt for wild-caught for the best flavor.
Don’t Overcook – Keep it juicy by searing just 4-5 minutes per side.
Enhance the Flavor – A squeeze of lemon adds a bright finish.

What to Serve with Garlic Butter Salmon Pasta

A crisp Caesar salad or arugula salad.
Garlic bread or a warm baguette to soak up the sauce.
A glass of white wine like Chardonnay or Sauvignon Blanc.

Frequently Asked Questions

Can I use a different type of pasta?

Yes! Try fettuccine, spaghetti, or even penne.

Can I make this dish ahead of time?

It’s best enjoyed fresh, but you can prepare the components separately and assemble before serving.

What can I use instead of asparagus?

Try broccoli, zucchini, or spinach for a delicious variation.

Final Thoughts

This Garlic Butter Salmon with Asparagus Linguine balances elegance and ease. Whether for a cozy dinner or an impressive meal for guests, it delivers bold flavors and a creamy, comforting texture.

Love this recipe? Share it and tag us on social media!

Best-seller Filipino Cookbooks:

Garlic Butter Salmon with Asparagus Linguine Recipe

Garlic Butter Salmon with Asparagus Linguine – A Delicious & Easy Pasta Recipe

Recipe by Yummy FoodCourse: MainCuisine: Italian, WesternDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

1159

kcal

Total time

minutes

Garlic Butter Salmon with Asparagus Linguine – a creamy, flavorful pasta dish that’s easy to make and perfect for any occasion. Try it today!

Ingredients

For the Pasta:
450g linguine
180ml reserved pasta water
For the Salmon & Asparagus:
4 salmon fillets (170g each)
680g asparagus, trimmed and cut into 5cm pieces
45ml olive oil
Salt and pepper to taste
For the Garlic Butter Sauce:
85g unsalted butter
6 garlic cloves, minced
80ml heavy cream
35g grated Parmesan cheese
20g fresh parsley, chopped
3/4 tsp red pepper flakes (optional)

Directions

Cook the Pasta – Bring a pot of salted water to a boil, cook linguine according to package instructions, and reserve 180ml of pasta water before draining.
Sear the Salmon – Heat 22ml olive oil in a skillet over medium heat. Season salmon with salt and pepper, then sear for 4-5 minutes per side until golden and cooked through. Remove and set aside.
Sauté the Asparagus – In the same skillet, add the remaining 22ml of olive oil and cook asparagus for 3-4 minutes until tender-crisp. Remove and set aside.
Prepare the Garlic Butter Sauce – Reduce heat to medium-low, melt butter, and add minced garlic. Sauté for 1 minute. Stir in heavy cream, Parmesan, and red pepper flakes. Simmer for 2-3 minutes until thickened.
Combine Everything – Toss linguine and asparagus into the sauce, adding reserved pasta water as needed.
Add the Salmon – Flake salmon into large chunks and fold into the pasta.
Serve & Enjoy – Garnish with fresh parsley and extra Parmesan. Serve immediately.

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Delicious Shrimp and Egg Stir-Fry Recipe – Quick & Easy Meal

Make this quick and easy Shrimp and Egg Stir-Fry! A protein-packed meal with fluffy eggs, juicy shrimp, and delicious flavors.

How to Make Shrimp and Egg Stir-Fry – A Quick & Easy Recipe

If you’re looking for a simple, protein-packed dish that comes together in minutes, this Shrimp and Egg Stir-Fry is the perfect choice. With tender shrimp, fluffy eggs, and a hint of garlic, this dish is not only delicious but also nutritious. Plus, it’s easy to make with just a handful of ingredients!

Why You’ll Love This Recipe

Quick and Easy – Ready in under 15 minutes
High in Protein – Shrimp and eggs provide a protein-rich meal.
Minimal Ingredients – Uses pantry staples for convenience.
Versatile – Great for breakfast, lunch, or dinner.

Shrimp and Egg Stir-Fry Recipe Ingredients You’ll Need:

8 large eggs
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon vegetable oil
1/2 kilo shrimp, peeled and deveined
2 cloves garlic, minced
2 green onions, thinly sliced

Shrimp and Egg Stir-Fry Recipe Step-by-Step Instructions:

Prepare the Egg Mixture In a medium bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
Cook the Shrimp Heat the oil in a large skillet or wok over medium heat. Add the shrimp and cook for about 2-3 minutes, or until they turn pink and opaque. Remove the shrimp from the pan and set aside.
Cook the Garlic In the same pan, add the minced garlic and sauté for about 30 seconds, or until fragrant.
Scramble the Eggs Pour the egg mixture into the pan. Stir occasionally, cooking until the eggs are set but still slightly soft.
Combine Everything Add the cooked shrimp back to the pan and stir gently to combine.
Garnish and Serve Sprinkle with green onions and serve immediately. Enjoy!

Tips for the Best Shrimp and Egg Stir-Fry

Use Fresh Shrimp – Fresh or high-quality frozen shrimp work best.
Don’t Overcook the Eggs – Soft, fluffy eggs are key to this dish.
Try Sesame Oil – Swap vegetable oil for sesame oil for extra flavor.
Serve with Rice – Pair it with steamed rice for a complete meal.

FAQs

Can I use frozen shrimp? 
Yes! Just thaw them completely before cooking.
What’s the best way to store leftovers? 
Store in an airtight container in the fridge for up to 2 days. Reheat gently in a pan.
Can I add vegetables? 
Absolutely! Try adding bell peppers, spinach, or mushrooms for extra flavor and nutrition.

Final Thoughts

This Shrimp and Egg Stir-Fry is a fantastic go-to recipe for busy days. It’s quick, easy, and packed with flavor. Try it today and enjoy a delicious homemade meal in no time!
Loved this recipe? Share it with your friends and let us know how it turned out in the comments below!

Best-seller Filipino Cookbooks:

Recipe:

Delicious Shrimp and Egg Stir-Fry Recipe – Quick & Easy Meal

Recipe by Yummy FoodCourse: MainCuisine: ChineseDifficulty: Easy

Make this quick and easy Shrimp and Egg Stir-Fry! A protein-packed meal with fluffy eggs, juicy shrimp, and delicious flavors.

Ingredients

8 large eggs
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon vegetable oil
1/2 kilo shrimp, peeled and deveined
2 cloves garlic, minced
2 green onions, thinly sliced

Directions

In a medium bowl, whisk together the eggs, milk, salt, and pepper.
Heat the oil in a large skillet or wok over medium heat.
Add the shrimp and cook until pink and opaque, about 2-3 minutes.
Remove the shrimp from the pan and set aside.
Add the garlic to the pan and cook for 30 seconds, or until fragrant.
Pour the egg mixture into the pan and cook, stirring occasionally, until the eggs are set but still slightly soft.
Add the shrimp back to the pan and stir to combine.
Garnish with green onions and serve immediately.

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Easy Vietnamese Beef Pho

Beef pho is a Vietnamese soup with savory broth, tender beef, rice noodles, and fresh herbs, offering rich, aromatic flavors.

Beef Pho: A Vietnamese Culinary Treasure

Beef pho (phở bò) is a classic Vietnamese soup that features a savory, aromatic beef-based broth served with rice noodles (bánh phở), thinly sliced beef, and a variety of fresh toppings and condiments. It is one of Vietnam’s most beloved dishes, known for its complex, comforting flavors. This dish has become a favorite worldwide, celebrated for its delicious taste and versatility.

The broth is the heart of the pho. It is prepared by simmering beef bones with fragrant spices like star anise, cinnamon, cloves, and cardamom. Onions and ginger are roasted to add depth to the broth, which is seasoned with fish sauce for balance. This slow-cooked process creates a savory and aromatic base that sets beef pho apart.

The noodles in the pho are flat, white rice noodles that absorb the broth’s flavor. They are soft but maintain a pleasant bite. The beef, often served raw or lightly cooked, adds a tender and protein-rich component to the dish. Popular beef options include rare slices, brisket, or meatballs.

Fresh herbs and toppings elevate the experience. Thai basil, cilantro, and lime bring bright, refreshing notes. Bean sprouts and chili slices add crunch and heat. Diners can also customize their pho with hoisin sauce or sriracha.

Beef pho is a complete meal, combining protein, carbohydrates, and vegetables in one bowl. Its balance of flavors—savory, sweet, and spicy—makes it satisfying and enjoyable. Whether served for breakfast, lunch, or dinner, beef pho continues to delight with its simplicity and depth.

This dish reflects Vietnam’s culinary tradition while offering a warm, flavorful meal for anyone who enjoys comforting and aromatic food. Beef pho is more than just a soup—it is a cultural symbol of Vietnam, celebrated in homes and restaurants worldwide.

Best-seller Filipino Cookbooks:

Easy Vietnamese Beef Pho Recipe

Easy Vietnamese Beef Pho

Recipe by Yummy FoodCourse: MainCuisine: VietnameseDifficulty: Easy

Beef pho is a Vietnamese soup with savory broth, tender beef, rice noodles, and fresh herbs, offering rich, aromatic flavors.

Ingredients

1 1/2 kilo beef neck bones or shank bones
1/2 kilo beef fillet or beef shave
2 turnips sliced in big chunks
1 ginger roasted
1 large onion roasted
1 package rice noodles cooked and drained
3 tbsp soy sauce
Salt and pepper to taste
Add ins vegetables:
Cilantro
basil
green onions
sliced onions
bean sprouts
jalapeño

Directions

In a large pot, fill 3/4 or just above half with water. Add beef neck bones, ginger, onion, and turnips. Add 3 tbsp fish sauce or soy sauce. While boiling, remove the foam on the top of soup.
Slow Cook for about 1-2 hours until you have a flavorful beef broth. Season with salt and pepper.
While cooking the broth, you need to cook the noodles separately, drain and set aside.
Put rice noodles in a big bowl and add fillet of beef, green onion, jalapeño, bean sprouts, sliced onion, cilantro or basil and pour the hot soup on it.
Now, you have a delicious beef pho. Enjoy!

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IMAGE SOURCE: pelican from Tokyo, Japan, CC BY-SA 2.0, via Wikimedia Commons

Hearty Pork and Chorizo Stew with Chorizo de Bilbao: A Comforting, Flavorful Recipe

Enjoy a comforting bowl of pork and chorizo stew featuring Chorizo de Bilbao, perfect for cozy meals. Easy to make and packed with flavor!

For those who enjoy rich, deeply layered flavors in a comforting, hearty meal, this pork and chorizo stew is a must-try. Combining the robust, smoky essence of Chorizo de Bilbao with tender pork, this stew offers a unique spin on classic comfort food, using Filipino flavors in an approachable, family-friendly dish. Chorizo de Bilbao, a traditional Filipino sausage known for its paprika-forward, smoky taste, infuses the broth with a vibrant, savory depth. When cooked alongside pork, potatoes, and other vegetables, it creates a satisfying stew that feels warm and nourishing, perfect for cool weather.

The slow cooking process used in this recipe allows each ingredient to release its full flavor potential, especially when paired with a bit of white wine and tomatoes. The tomatoes bring a gentle acidity, brightening the broth and balancing the richness from the pork and chorizo. Potatoes and black olives round out the ingredients, giving it substance and adding texture for a fulfilling dish that doesn’t require elaborate sides to make it a complete meal.

One of the appealing aspects of this pork and chorizo stew is its simplicity and versatility. It’s easy to prepare, with most of the time dedicated to letting the flavors meld together as it simmers. Whether served over steamed rice to soak up the delicious broth or with crusty bread for dipping, this stew brings a taste of the Philippines right to your kitchen. Its warm, comforting flavors make it ideal for family dinners, weekend meals, or even gatherings where you want to serve something hearty and satisfying.

This stew also offers flexibility for those who love to experiment in the kitchen. Vegetables like bell peppers or carrots can be added for extra color and texture. Additionally, if Chorizo de Bilbao isn’t available, other types of Spanish-style chorizo or similar sausage can work as a substitute, though the flavor profile may differ slightly.

With its balance of smokiness, savory richness, and a hint of acidity, this pork and chorizo stew provides a deliciously comforting dish that’s sure to become a staple recipe, especially for fans of international flavors or stews with a bit of a kick. To get started on this tasty dish, check out the full recipe here.

Best-seller Filipino Cookbooks:

Pork and Chorizo Stew Recipe

Hearty Pork and Chorizo Stew with Chorizo de Bilbao: A Comforting, Flavorful Recipe

Recipe by Yummy FoodCourse: MainCuisine: FilipinoDifficulty: Easy

Enjoy a comforting bowl of pork and chorizo stew featuring Chorizo de Bilbao, perfect for cozy meals. Easy to make and packed with flavor!

Ingredients

1/2 kilo pork cut into cubes
4 cloves garlic, crushed
2 pcs onions, sliced
2 pcs red and green bell peppers, cut into strips
1 cup Chorizo de Bilbao, sliced
1 pack tomato sauce, 250 grams
1 cup pork stock/broth
2 tbsp white wine
1/2 cup black olives
1 cup potatoes cut into cubes
laurel leaf
salt and pepper to taste

Directions

Saute garlic and onions. Add pork until brown.
Add chorizo de bilbao, red & green bell pepper, tomato sauce, pork broth and white wine. Let boil.
Add salt and pepper to taste. Add the potatoes, laurel leaf and black olives. Let simmer until the potatoes are cooked.
Serve hot.

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Original Recipe and Image Source: This Grandpa Blogs