Best 3 Metric Jesters Fusion Stirfry Recipes

**Tantalize your taste buds with a culinary journey through Metric Jesters' Fusion Stir-Fry extravaganza!**

Embark on a delightful adventure as we unveil the secrets behind this exceptional dish. Metric Jesters, renowned for their innovative culinary creations, presents a symphony of flavors that seamlessly blend Eastern and Western influences. Prepare to indulge in a vibrant stir-fry experience like no other, where fresh, seasonal ingredients dance harmoniously with aromatic spices and zesty sauces.

From the classic Kung Pao Chicken, bursting with bold Sichuan flavors, to the tantalizing Thai Basil Beef, redolent with fragrant herbs and fiery chilies, each recipe promises a unique taste sensation. Vegetarians and vegans will delight in the vibrant Vegetable Stir-Fry, featuring an array of colorful vegetables bathed in a savory sauce.

Get ready to tantalize your taste buds with our carefully curated collection of Metric Jesters' Fusion Stir-Fry recipes.

Here are our top 3 tried and tested recipes!

METRIC JESTER'S BEEF, BARLEY AND ONIONS

Metric Jester's Beef, Barley and Onions image

After playing around with steamed barley, I realized I didn't have to use just water to steam the barley. Now this may sound like a basic cooking technique to you, but to me it was a revelation in the form of a new recipe. I grabbed a bunch of ingredients I had around my house, put them on the counter and made this up in my head. I suggest you double up the recipe, cause this barely feeds me by myself it's so good!

Provided by Metric Jester

Categories < 60 Mins

Time 40m

Yield 4-8 serving(s)

Number Of Ingredients 5

Ingredients

1 lb lean ground beef
1 large onion, coarsely chopped
1 cup pot barley
1 (39 g) envelope onion soup mix (makes 4 cups)
4 cups boiling water

Steps:

Brown beef and onions together in dutch oven until onions are soft, season as desired (I like montreal steak spice)
Stir in barley, onion soup mix and boiling water.
bring to boil, then reduce and simmer for 30 minutes.

METRIC JESTER'S FUSION STIRFRY

Metric Jester's Fusion Stirfry image

I was pushed for time and low on meat so I tossed this together in a hurry. Turned out so good I had to share it.

Provided by Metric Jester

Categories Spaghetti

Time 20m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

2 garlic cloves
1 inch ginger (peeled, julienne)
1/3 cup chopped walnuts
1 -4 tablespoon cold water
2 teaspoons lemon juice
1 teaspoon lemon zest
1 tablespoon soy sauce
1/4 teaspoon sesame oil
1 teaspoon ground cardamom
1 teaspoon coriander powder
1/2 lb spaghettini
2 onions
2 carrots
1 red bell pepper
1 cup shredded cabbage

Steps:

put pot on to boil, and when rolling, add pasta.
heat up wok or large skillet on medium.
spin garlic, ginger, and walnuts in magic bullet or blender, us as much or as little water so that you get a thin paste.
stir in lemon juice, lemon zest, soy sauce, sesame oil, cardamom and coriander and then set aside for later.
stir-fry vegetables together.
toss drained pasta with vegetables and sauce mix.
eat and enjoy.
NOTE: you could add just about any type of meat or nut to the vegetable stir-fry if you want more protein .

Nutrition Facts : Calories 333.5, Fat 7.8, SaturatedFat 0.8, Sodium 283.4, Carbohydrate 56.2, Fiber 5.6, Sugar 7.5, Protein 11

STIR-FRIED CUCUMBER WITH TOFU

Stir-Fried Cucumber With Tofu image

This vegan take on the cucumber and pork stir-fry offers the perfect level of acid to balance out the spice. Cooked quickly over high heat, cucumbers become juicy, with a lovely silky texture that is still crisp to the bite. Salting the cucumbers before stir-frying is essential, as it draws out moisture and allows for more of the garlicky umami flavors of the sauce to be soaked up. The tofu delivers heartiness, while the hint of Sichuan chile flakes takes this dish to another level.

Provided by Hetty McKinnon

Categories weekday, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 large cucumbers (about 1 1/2 pounds), peeled in alternating vertical stripes, seeded, then cut on the bias 1/4-inch thick
Kosher salt
3 tablespoons vegetable oil
1 (14-ounce) package extra-firm tofu, crumbled
1 garlic clove, finely chopped
Finely chopped scallions, toasted white sesame seeds and steamed rice, for serving (optional)
Freshly ground white pepper
2 tablespoons soy sauce or tamari
2 tablespoons rice vinegar
1 teaspoon sesame oil
1 teaspoon cornstarch
1/2 teaspoon red-pepper flakes
1/2 teaspoon Sichuan chile flakes

Steps:

Place cucumbers in a bowl, add 1 teaspoon salt, and gently massage the pieces. (This helps to release some of the water.) Let stand for 10 to 15 minutes until the cucumbers are slightly wet and pliable to the touch.
Prepare the sauce: In a small bowl, whisk together all the ingredients with 1 tablespoon water.
Prepare the stir-fry: Heat a wok or a large skillet over high. When smoking hot, add 2 tablespoons vegetable oil. Add the tofu, season generously with salt and pepper, and stir-fry for 3 to 4 minutes until the tofu is partly golden. Transfer to a bowl and set aside. Wipe the wok or skillet clean, and keep off the heat until the cucumbers are ready.
Drain the cucumbers and rinse under cold running water. Drain well, then pat dry with a clean kitchen towel.
Heat the wok or skillet back over high heat. When hot, add the remaining 1 tablespoon vegetable oil. Add the garlic and allow to sizzle for just 10 seconds, then toss in the cucumbers, stir-frying for 2 minutes. Return the tofu to the wok and toss well.
Add the sauce and cook, stirring, for 30 seconds to 1 minute, until the cucumbers look glossy. Taste and season well with salt and white pepper. Top with scallions and sesame seeds, and serve with rice, if using.

Tips:

Mise en place: Before you start cooking, make sure you have all of your ingredients and utensils ready to go. This will help you stay organized and avoid scrambling around in the middle of cooking.
Use fresh, high-quality ingredients: The fresher your ingredients are, the better your stir-fry will taste. If possible, use organic or locally-sourced produce.
Cut your vegetables into uniform pieces: This will help them cook evenly. If your vegetables are too thick, they will take longer to cook and may end up undercooked.
Use a hot wok or pan: A hot wok or pan will help to sear the vegetables and prevent them from sticking. If your wok or pan is not hot enough, the vegetables will steam instead of stir-frying.
Stir-fry in batches: If you are cooking a lot of vegetables, stir-fry them in batches. This will help to prevent the vegetables from becoming overcrowded and soggy.
Use a flavorful sauce: The sauce is what will bring all of the flavors of your stir-fry together. Make sure to use a sauce that you enjoy the taste of.
Serve your stir-fry immediately: Stir-fry is best served immediately after it is cooked. This will help to preserve the flavors and textures of the vegetables.

Conclusion:

Stir-frying is a quick and easy way to cook a healthy and delicious meal. By following these tips, you can make sure that your stir-fry is perfect every time. So next time you're looking for a quick and easy meal, give stir-frying a try. You won't be disappointed!