Almond Jade Stir Fry
1 1/2 tablespoons canola oil, divided
2 cloves garlic, halved
1/2 cup whole blanched almonds
8 cups assorted vegetables, thinly sliced such as: carrots, broccoli, red and green bell peppers, zucchini, crook neck squash and green beans
2 to 3 teaspoons minced fresh ginger
1/3 cup water
3 tablespoons reduced sodium soy sauce
2 tablespoons cornstarch
salt and pepper to taste
1 teaspoon Oriental sesame oil, optional
3 cups cooked brown rice
Heat 1 1/2 teaspoons of the oil and the garlic in large nonstick skillet over medium heat. Add almonds; cook and toss about 8 minutes until lightly browned, removing garlic after 4 minutes. Remove almonds with slotted spoon; set aside. Add the remaining oil to skillet; increase heat to high and add vegetables and ginger. Stir fry, tossing often, about 5 minutes until crisp tender. Reduce heat to medium. In small bowl combine water, soy sauce and cornstarch; mix thoroughly. Add soy sauce mixture to skillet; cook and toss about 2 minutes until heated through. Season with salt and pepper. Mix in sesame oil and almonds. Serve with rice.
Apple Chicken Stir Fry
1/2 cup onion, vertically sliced
1 medium Fuji or Winesap apple, cored and thinly sliced
1 cup carrots, thinly sliced
1 1/2 teaspoons vegetable oil
1 pound cubed boneless, skinless, chicken breast
1 teaspoon dried basil, crushed
1 cup fresh or frozen Chinese pea pods
1 tablespoon oil
1 tablespoon water
2 cups cooked rice
Stir fry cubed chicken breast in 1 tablespoon vegetable oil in nonstick skillet until lightly browned and cooked. Remove from skillet. stir fry onion, carrots and basil in oil in same skillet until carrots are tender. Stir in pea pods and water; stir fry 2 minutes. Remove from heat; stir in apples. Add to chicken, serve hot over cooked rice. Makes 4 servings.
Apricot Stir Fry Pork
1 pound boneless pork, cut into small cubes
1 tablespoon cornstarch
2 tablespoons vegetable oil
1 15 1/4 ounce can apricot halves
1 tablespoon soy sauce
Glaze Sauce, recipe follows
Cut pork into 3/4 inch cubes; set aside. Mix cornstarch and soy sauce. Add pork; toss to coat. Turn into hot skillet with heated oil; stir fry until pork is cooked, about 10 minutes. Meanwhile, drain apricots; reserve 3/4 cup syrup. Mix syrup with Glaze Sauce. Add sauce mixture to skillet; stir until lustrous. Add apricots, heat through. Serves 4.
Glaze Sauce:
Combine 1 tablespoon each of cornstarch, soy sauce, white distilled vinegar and 1 1/2 teaspoons Dijon style mustard.
Basil Eggplant Stir Fry
1 tablespoon vegetable oil
1 bunch Thai basil, leaves picked from the stem
1 tablespoon sugar
2 cloves garlic, chopped
2 tablespoons fish sauce
2 eggplants
2 chili peppers
Slice the eggplants into irregular shapes for easy turning in the pan. When it is sliced into a small disk, it tends to stick to the bottom of the pan and makes it difficult to flip or turn. Chop garlic and slice chili peppers. Pick the leaves from the stem of the Thai basil. Heat a pan or wok over high or medium high. Add oil, chili peppers and garlic. Stir until the garlic turn golden brown. Add eggplant and stir. Add a cup of water and cover the pan or wok with a lid. Keep the lid close until the eggplant is cooked. It should take about 5 to 7 minutes before the eggplant is done. The eggplant turns from white to translucent when it is done. Almost all of the water should have been evaporated at this point. If the eggplant is still not cooked, add a little bit more water and keep lid closed until the eggplant is ready. Add fish sauce and sugar and stir. Add Thai basil and quickly stir to heat the basil, so that it retains it color. Turn off heat immediately. Serve hot with rice.
Bean Sprout Stir Fry
3 cups raw mung bean sprouts
1 cup snow peas
1/2 cup water chestnuts, sliced
1 tablespoon butter
Braggs seasoning, to taste
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/2 teaspoon grated ginger
Heat the butter, garlic powder, onion powder and grated ginger in a wok over medium heat until butter melts. Add the remaining ingredients. Spray Braggs over the cooking vegetables to taste. Stir fry until lightly cooked, approximately 3 minutes depending on the heat level. Serves 2.
Beef and Spinach with Noodles
1 pound round tip steaks, 1/8 to 1/4 inch thick
6 ounces cooked thin spaghetti
1 10 ounce package fresh spinach, stems removed and thinly sliced
1 8 ounce can sliced water chestnuts, drained
1/4 cup green onions, sliced
2 tablespoons red chili peppers, chopped
Marinade:
1/4 cup hoisin sauce
2 tablespoons reduced sodium soy sauce
1 tablespoon water
2 teaspoons dark sesame oil
2 large cloves garlic, crushed
1/4 teaspoon crushed red pepper
Stack beef steaks; cut lengthwise in half and then crosswise into 1 inch wide strips. Combine marinade ingredients; add beef, tossing to coat. Cover and marinate in refrigerator 10 minutes. Meanwhile cook pasta according to package directions; keep warm. Remove beef from marinade. Bring marinade to a rolling boil; reserve marinade. Heat large nonstick wok or skillet over medium high heat until hot. Add beef, half at a time and stir fry 1 to 2 minutes or until outside is no longer pink. Do not overcook. Remove beef; keep warm. In same skillet, combine pasta, spinach, water chestnuts, green onions and reserved marinade; cook until spinach is wilted and mixture is heated through, stirring occasionally. Return beef to skillet; mix lightly. Garnish with chili peppers. Makes 5 servings.
Bok Choy and Lamb Curry Stir Fry
2 tablespoons oil
1 onion, peeled and finely sliced
2 to 3 teaspoons minced fresh garlic
1 to 2 teaspoons minced fresh ginger
1 pound ground, lean lamb
1 tablespoon curry powder or paste
8 ounce can crushed pineapple, well drained
3/4 pound bok choy, washed and finely sliced
1 carrot, finely sliced or peeled
2 cups mung bean sprouts
2 tablespoons dark soy sauce
1 tablespoon honey
chilli or plum sauce to accompany
1/2 cup roasted unsalted peanuts, roughly chopped
Heat half the oil in a frying pan and cook the onion, garlic and ginger over a moderate heat until well softened. Set aside. Add the remaining oil to the pan and add the minced lamb and cook over a high heat breaking up the lamb as it cooks. Add the curry powder and cook a further minute. Return the onion mixture to the pan with the pineapple, carrot, mung beans, bok choy, soy sauce and honey and toss quickly until the vegetable have just wilted and the mixture is hot. Stir in the peanuts and season with salt and pepper. Serve in bowls or wrapped inside the egg net omelet. Add your favorite chilli or plum sauce on the side. Serves 4.
Egg Net Omelet
Beat 3 eggs and 1 teaspoon salt together. Cover and set aside for 30 minutes. Heat a little oil in the base of a nonstick frying pan or omelet pan. Drizzle the egg mixture over the base of the hot pan to make a net like pattern. Cook for about 30 seconds and then flip and cook only a few seconds longer until the omelet has set. Set aside and keep warm in a low oven, while you cook the remaining mixture.
Broccoli, Leek and Snow Pea Stir Fry
1 1/2 cups chopped broccoli florets
3 tablespoons sesame oil
1 teaspoon cumin seeds
2 cloves minced garlic
1 teaspoon Chinese 5 spice powder
1 small leek, thinly sliced
1 small carrot, cut into match sticks
4 leaves bok choy, cut crosswise into 1 inch pieces
12 snow peas, stems removed
1/2 cup toasted, coarsely chopped almonds
soy sauce to taste
Steam the broccoli over boiling water until tender but still bright green, about 4 minutes. Set aside. Heat a large skillet or wok over medium high heat. Add the oil and when it is warm, add the garlic and 5 spice powder and cook for 30 seconds or until aromatic. Add the leek and carrot and stir fry for 2 minutes or until they soften. Add the bok choy and stir fry for 2 minutes or until crisp tender. Add the snow peas and stir fry for 2 minutes or until crisp tender. Stir in the broccoli, soy sauce and 5 spice powder and stir fry for 2 minutes more or until heated through. Serve immediately. Serves 4.
Cashew Stir Fry
3 tablespoons vegetable broth
1 chopped onion
1 small chopped green bell pepper
1/2 pound broccoli florets
1/2 head shredded cabbage
8 sliced mushrooms
1/2 cup cubed jicama
1/2 cup toasted cashews
Sauce:
1/3 cup soy sauce
2/3 cup water
1 tablespoon cornstarch
1/4 teaspoon fresh grated ginger
1/4 teaspoon white pepper
Steam cook broccoli 5 minutes to tenderize. Heat 1 tablespoon broth in heavy skillet or wok. stir fry vegetables in order, adding more broth as needed. Remove each vegetable when done and set aside to keep warm. When all vegetables have been cooked, return all to wok, reduce heat to simmer. Make a paste of cornstarch and water and then mix in the remaining water, soy sauce, ginger and pepper. Stir until smooth. Pour sauce over vegetable mixture, stirring constantly. When sauce has thickened, stir in toasted cashews. Serve immediately. Serves 4.
Chicken Stir Fry with Broccoli and Cashews
1/4 cup soy sauce
1 1/2 tablespoons sherry
3/4 teaspoon freshly grated ginger
1 1/2 pounds boneless chicken breast, cut in 1 inch pieces
1 pound broccoli, peel stems
7 tablespoons peanut oil, divided
1/2 cup sliced green onions
1 large clove garlic, crushed and finely chopped
1 1/2 cups coarsely chopped cashews
Mix soy sauce, sherry, ginger and chicken in a small bowl. Mix and let stand 10 minutes. Meanwhile, cut florets off broccoli and reserve. Cut tough ends off stalks. Diagonally slice stalks into 1/4 inch thick slices. Steam over boiling water 3 to 4 minutes, until crisp tender. Drain, rinse under cold water. Dry. Assemble all ingredients on a prep tray near the stove. Heat 4 tablespoons oil in a wok or large skillet. Add green onions, garlic and cashews; cook and stir 3 minutes. Transfer mixture to a small bowl. Heat remaining oil in a wok. Add chicken mixture; stir fry 6 minutes, or until chicken is opaque. Stir in nut mixture and broccoli. Toss until hot. Serve with rice. Makes 6 servings.
Chile Pork Stir Fry
2 tablespoons peanut oil
1 1 inch piece ginger root, peeled and grated
2 or 3 Thai chile peppers, seeded and chopped or other similar chile
1 1/2 pounds pork tenderloin, cut in strips
1 red bell pepper, cut in strips
1 yellow bell pepper, cut in strips
6 scallions, trimmed, sliced diagonally
1 tablespoon tomato paste
1 tablespoon water
2 teaspoons soy sauce
1 teaspoon honey
1 teaspoon sesame oil
scallions and/or parsley for garnish
Heat oil in a wok or large skillet and stir fry the ginger and chiles for 2 minutes over high heat. Add pork and stir fry for 4 to 5 minutes. Add the peppers and cook for 2 minutes. Add the scallions and stir fry for 30 seconds, then add the tomato paste blended with water, the soy sauce and the honey. Stir fry for another minute. Add the sesame oil and stir just to combine. Serve immediately garnished if desired. Serves 4.
Chicken, Bean and Tomato Stir Fry
6 ounces wide rice noodles or dried egg noodles
12 ounces skinless, boneless, chicken breast halves
1 teaspoon Cajun seasoning or other spicy seasoning blend
4 teaspoons vegetable oil
2 garlic cloves, finely minced
1 pound Chinese long beans or whole green beans, cut into 3 inch pieces
1/4 cup water
2 medium tomatoes, cut into thin wedges
2 tablespoons raspberry vinegar
Cook rice noodles in boiling, lightly salted water for 3 to 5 minutes or until tender or cook egg noodles according to package directions. Drain; keep warm. Meanwhile, rinse chicken; pat dry with paper towels. Cut into thin bite sized strips. Toss chicken with Cajun or other seasoning. Set aside. Add 2 teaspoons of the oil to a large skillet. Preheat over medium high heat. Stir fry garlic in hot oil for 15 seconds. Add beans. stir fry for 2 minutes. Add water; reduce heat to low. Cover and simmer for 6 to 8 minutes or until beans are crisp tender. Remove beans. Add the remaining oil to skillet. Add chicken. stir fry for 2 to 3 minutes or until tender and no longer pink. Return cooked beans to skillet. Add tomatoes and vinegar. Stir all ingredients together to coat. Cook and stir for 1 to 2 minutes more or until heated through. Serve immediately over noodles. Makes 4 servings.
Crunchy Apple Stir Fry
1/2 cup onion, vertically sliced
1 cup fresh or frozen Chinese pea pods
1 cup carrots, thinly sliced
1 tablespoon water
1 1/2 teaspoon vegetable oil
1 medium Fuji apple, cored and thinly sliced
1 teaspoon dried basil, crushed
Stir fry onion, carrots and basil in oil in nonstick skillet until carrots are tender. Stir in pea pods and water; stir fry 2 minutes. Remove from heat; stir in apples, Serve hot. Makes 4 servings.
Ginger Beef Stir Fry
1 pound of thinly sliced beef steak; sirloin, flank or round
3 tablespoons cornstarch, divided
3 tablespoons soy sauce, divided
2 tablespoons sherry
1 tablespoon minced ginger or 1 teaspoon ground ginger
1 clove garlic, crushed
3/4 cup water
2 tablespoons oil, divided
1 medium onion, sliced
4 green onions, chopped
Thinly slice the meat. Place in large bowl. Combine 2 tablespoons of cornstarch and soy sauce with sherry, ginger and garlic. Pour over meat. Let it stand 30 minutes. Blend remaining cornstarch and soy sauce in water and set aside. Heat 1 tablespoon oil in skillet or wok. Add meat and stir fry until browned, remove. Add remaining oil, stir fry onion until crispy tender. Add meat and soy sauce mixture, bring to a boil. Cook until clear and thick. Sprinkle with green onions. Serve with rice. Makes 4 servings.
Gulf Coast Stir Fry
1 clove garlic, minced
1 tablespoon vegetable oil
1 large onion, cut in chunks
1 green pepper, cut in strips
1 cup sliced mushrooms
1 cup fresh or frozen snow peas
1 8 ounce can sliced water chestnuts, drained
1 cup chicken broth
1 tablespoon soy sauce
2 tablespoons cornstarch
1 pound peeled cooked crawfish tails
3 cups hot cooked rice
additional soy sauce to taste
Heat oil with garlic in large skillet or wok over high heat. Add onion, pepper, mushrooms, snow peas and water chestnuts; stir fry until vegetables are tender crisp. Blend broth with soy sauce and cornstarch. Stir in crawfish and broth mixture. Cook until sauce is thickened and bubbly. Serve over hot rice. Serve with soy sauce, if desired. Makes 6 servings
Halibut Stir Fry
4 cups water
1/3 cup sugar
1/4 cup salt
2 6 ounce halibut filets, boneless and skinless
2 ounces pineapple juice
2 ounces soy sauce
2 tablespoons frozen orange juice
1/2 teaspoon fresh ginger
1 tablespoon brown sugar
1 tablespoon sesame oil
1 tablespoon vegetable oil
1 clove garlic, crushed
1/2 cup broccoli tops, sliced
1/2 cup bean sprouts
1/4 cup carrots, cut into match stick sized pieces
1/4 cup water chestnuts, sliced
1/4 cup red pepper, sliced
Bring the water, sugar and salt to a boil. Add the halibut and cook for 6 to 7 minutes. Remove the halibut from water and set aside. Mix together the pineapple juice with the soy sauce, frozen orange juice, ginger and brown sugar. Cook over medium high heat for 2 minutes or until the volume is reduced by 30%. Set aside. Place the sesame and vegetable oils into a heavy saute pan over medium high heat. Add the garlic and cook for 30 seconds. Add the vegetables and cook for 2 minutes. Add the juice mixture and the halibut; which will have broken apart into chunks during the cooking process and cook one more minute. Serve over rice. Serves 2.
Minestrone Stir Fry
2 teaspoons organic extra virgin olive oil
1/2 cup onion, chopped
1/2 cup green pepper, chopped
1/2 cup red pepper, chopped
1/2 cup celery, chopped
1/3 cup carrot, chopped
1 cup eggplant, peeled, diced small squares
2 cloves garlic, minced
1 teaspoon Italian seasoning
1/2 teaspoon fennel seed
1/4 teaspoon red chili flakes
1 cup tomatoes, chopped
1/3 cup tomato juice or vegetable broth
1 cup cooked pasta shapes
1 cup spinach, chopped
1/3 cup basil, chopped
1/2 teaspoon sea salt
Heat olive oil in a large nonstick pan. Saute first ten ingredients for 5 minutes adding a little water to prevent sticking. Add tomatoes and tomato juice and continue to saute for 3 minutes longer. Add all remaining ingredients and saute 1 minute longer to heat through. Serve in large bowls over toasted bread rounds, polenta or cooked small elbow pasta, ditalini or orzo. Serves 4.
Orange Beef Stir Fry
12 ounces beef top round steak
1 teaspoon finely shredded orange peel
1/2 cup orange juice
1 tablespoon cornstarch
1 tablespoon soy sauce
1 teaspoon sugar
1 teaspoon instant beef bouillon granules
1 tablespoon cooking oil
4 green onion, bias sliced into 1 inch pieces
1 clove garlic, minced
6 cups coarsely shredded spinach
1 8 ounce can sliced water chestnuts, drained
2 cups hot cooked rice
slivered orange peel for garnish
Trim fat from meat. Partially freeze meat. Thinly slice across the grain into bite size strips. Set aside. For the sauce, in a small bowl stir together shredded orange peel orange juice, cornstarch, soy sauce, sugar and bouillon granules. Set aside. Add cooking oil to a wok or large skillet. Preheat over medium high heat, add more oil if necessary during cooking. Stir fry green onions and garlic in hot oil for 1 minute. Remove green onion mixture from wok. Add meat to wok. Stir fry for 2 to 3 minutes or to desired doneness. Push meat from center of wok. Stir sauce, add to center of wok. Cook and stir until thickened and bubbly. Return green mixture to wok. Add the spinach and water chestnuts. Stir all ingredients together to coat. Cover and cook about 1 minute more or until heated through. Serve immediately over hot cooked rice. If desired sprinkle with slivered orange peel. Makes 4 servings.
Orange Pork and Asparagus Stir Fry
2 navel oranges
1 teaspoon olive oil
1 whole pork tenderloin, about 12 ounces, trimmed, thinly sliced diagonally
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 pounds thin asparagus, trimmed and each stalk cut in half
1 garlic clove, crushed with garlic press
1/4 cup water
kumquats on the stem for garnish
From 1 orange, grate 1 teaspoon peel and squeeze 1/4 cup juice. Cut off peel and white pith from remaining orange. Cut orange into 1/4 inch slices; cut each slice into quarters. In a nonstick 12 inch skillet, heat 1/2 teaspoon oil over medium high heat until hot but not smoking. Add half the pork and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper; cook 2 minutes or until pork just loses its pink color, stirring frequently. Transfer pork to plate. Repeat with remaining 1/2 teaspoon oil, pork, 1/4 teaspoon salt and remaining 1/8 teaspoon pepper. Transfer to same plate. To same skillet, add asparagus, garlic, orange peel, remaining 1/4 teaspoon salt and water; cover and cook about 2 minutes or until asparagus is tender crisp, stirring occasionally. Return pork to skillet. Add orange juice and orange pieces; heat through, stirring often. Garnish with kumquats, if you like. Makes 4 servings.
Orchard Stir Fry
1 tablespoon vegetable oil
3/4 pound steak, cut into 1 inch thick slices
1 medium onion, chopped
1/4 clove garlic, minced
3 cups cooked white or brown rice
1 teaspoon fresh grated ginger
1 teaspoon curry powder
1/4 teaspoon salt
2 medium baking apples, coarsely chopped
1/4 cup apple juice
1/2 cup slivered almonds, toasted*
Heat oil in a large skillet over medium high heat until hot. Add steak, onion and garlic. Cook, stirring constantly, 5 to 7 minutes or until beef is no longer pink. Add rice, ginger, curry powder and salt. Cook, stirring, 3 minutes or until flavors are blended. Just before serving, stir in apples and apple juice. Top with almonds.
*To toast almonds, place on baking sheet. Bake in 350F oven 5 to 7 minutes or until just beginning to brown.
Oriental Stir Fry
Brown Sauce:
1/2 cup low sodium soy sauce
1/2 cup pineapple juice
1/4 cup hoisin sauce
1 tablespoon corn starch
1 tablespoon water
Dissolve corn starch into water. Bring soy and hoisin sauce, pineapple juice to a simmer. Add corn starch mix to thicken.
Stir Fry:
2 teaspoons sesame oil; or substitute peanut or canola oil
4 cups chopped veggies; of your choice such as red pepper, snow peas, bok choy, mushrooms, green onion, sliced red onion, broccoli
1 pound shrimp or chicken or beef; precooked
2 cups spaghetti noodles
Heat pan or wok to medium high heat. Add sesame oil and then veggies. Cook veggies for 3 to 4 minutes, until they start to turn soft. Add cooked shrimp/chicken/beef. Add precooked noodles. Mix and add sauce. Serves 4.
Pasta Peanut Stir Fry
1 pound linguine, spaghetti or thin spaghetti, uncooked
1 teaspoon vegetable oil
4 carrots, medium, cut julienne
1/2 teaspoon hot red pepper flakes
1 bunch scallions, sliced diagonally into 1/2 inch lengths
1 large cucumber, peeled, cut julienne
Sauce:
3 tablespoons smooth peanut butter
1/3 cup lime juice
1/4 cup low sodium soy sauce
1/4 cup low sodium chicken broth
freshly ground black pepper to taste
Prepare pasta; drain and transfer to serving bowl. Warm 1 teaspoon vegetable oil in a large nonstick wok or skillet over high heat. Add the carrots and stir fry for 2 to 3 minutes until tender. Add the red pepper flakes, cucumbers and scallions to the wok or skillet. stir fry for 2 minutes. Add all the sauce ingredients to the wok or skillet. Season with pepper. Bring to a boil. Pour the vegetables over pasta. Toss well and serve immediately. Serves 4.
Pork with Pineapple Stir Fry
1 pound pork tenderloin
1/4 cup orange juice
1 tablespoon honey
1 cube chicken bouillon
1 clove garlic, minced
1 small fresh pineapple
Cut tenderloin into 1/8 inch slices. Set aside. Cut pineapple into spears. Save juice. Mix soy sauce and orange juice in a bowl. Set aside. Stir fry pork and pepper in skillet until meat is browned. Remove from skillet. Pour orange mixture into same skillet then add pineapple spears and carrots. Place on a platter. Put pork and pepper back in the skillet. Add cornstarch and water mixture. Stir until bubbly. Serve on a platter topped with pineapple spears. Serves 4 to 6.
Pork with Rice Stir Fry
1 tablespoon olive oil
2 large garlic cloves, minced
12 inch piece fresh ginger, peeled and minced
1 large onion, peeled, cut in half, then thinly sliced
4 large mushroom caps, cleaned and sliced
4 scallions, white and green, cut into 2 inch pieces
1 pound boneless center cut pork loin chop, trimmed of all fat and cut into thin strips
2 tablespoons low sodium soy sauce
1 tablespoon balsamic vinegar
2 teaspoons cornstarch
1 cup fat free low sodium chicken broth
2 cups hot cooked basmati or long grain rice
sprigs of fresh cilantro for garnish
Heat 1/2 tablespoon of the olive oil in a large nonstick skillet or wok over high heat. When hot, add garlic, ginger, onion, mushrooms and scallion. Stir fry for 4 to 5 minutes, until vegetables are limp. Transfer to a heated platter; keep warm. Add the remaining olive oil to the skillet and distribute the pork over the bottom of the skillet. Stir fry until pork is browned on both sides, about 4 minutes. Return onion mushroom mixture to the skillet. In a small cup, stir together the soy sauce, balsamic vinegar and cornstarch until cornstarch dissolves. Add the broth to the skillet; then stir in the soy sauce cornstarch mixture. Continue to cook, stirring occasionally until mixture comes to a boil and sauce thickens slightly. Place 1/2 cup of the hot cooked rice on each of 4 serving plates. Divide the pork vegetable mixture between the plates. Garnish with a sprig of cilantro. Serves 4.
Santa Fe Beef Stir Fry
1 1/2 pounds top sirloin steak or chuck steak; cut cross grain in thin strips 2 inches long
3 tablespoons each butter and cooking oil
1 cup frozen peas
1 cup fresh mushrooms, sliced
1/2 white onion, diced
1/2 cup celery, sliced
3 green onions, cut in 1 inch lengths
4 ounces water chestnuts, sliced
1/2 green pepper, sliced thin
1 1/2 cups enriched white rice, cooked according to package instructions
2 tablespoons chopped parsley
In a heavy skillet or dutch oven, cook beef in hot butter and cooking oil approximately two minutes until lightly browned. Remove meat to a warm platter. Lower heat and stir vegetables in pan drippings until transparent.
Sauce:
Dash of salt
1 tablespoon lemon juice
1/4 cup sherry wine or soy sauce
1/2 cup beef bouillon
1 tablespoon cornstarch
Mix together salt, lemon juice, wine, bouillon and cornstarch. Add these to vegetables and stir until tender and sauce thickens. Return beef to pan and heat through approximately two minutes, stirring constantly. Place cooked rice on warm platter; spoon meat and vegetable in middle. Garnish with parsley. Serves 4.
Scallop Broccoli Stir Fry
2 teaspoons cornstarch
1/2 cup sake or dry sherry
1 teaspoon instant beef bouillon granules
1 8 ounce can bamboo shoots, drained
1 medium onion, sliced
1 teaspoon sugar
1 6 ounce can whole mushrooms, drained
1 tablespoon cooking oil
1 10 ounce package frozen broccoli spears, thawed and halved crosswise
1 12 ounce package fresh or thawed frozen scallops
Mix 2 teaspoons cold water and cornstarch; stir in sake, sugar, bouillon and 1/4 teaspoon salt. In wok, stir fry bamboo shoots, onion and mushrooms in hot oil over high heat until onion is crisp tender. Remove from wok; keep warm. Add broccoli to wok; stir fry 2 minutes. Push broccoli up sides of wok; add scallops to center of wok. Stir fry scallops for 3 minutes. Return vegetables to wok; stir sake mixture and pour over all. Cook and stir until bubbly. Season to taste. Serves 4.
Sesame Beef Stir Fry
1 to 1 1/2 pounds flank steak
2 tablespoons sesame seeds
2 broccoli stalks, including stems, about 4 cups
1 large yellow bell pepper, sliced lengthwise in strips, about 1 cup
1 large red bell pepper, sliced lengthwise in strips, about 1 cup
1 large green bell pepper, sliced lengthwise in strips about 1 cup
1 1/2 cups beef stock
1/4 cup soy sauce
1 tablespoon fresh ginger, finely grated
4 garlic cloves, minced, about 2 tablespoons
2 teaspoons cornstarch dissolved in 2 tablespoons water
2 tablespoons olive oil
1/2 teaspoon red pepper flakes
Chill the flank steak before cutting. With a sharp knife cut against the grain on a diagonal to get thin strips. Place the sliced steak into a bowl and sprinkle with the sesame seeds. Toss well and set aside. Prepare the broccoli by peeling the stems with a vegetable peeler. Slice the stems into 1/4 inch rounds. Cut the florets into bite size pieces. Place the broccoli and the sliced peppers into a bowl and set aside. Combine the beef stock, soy sauce, grated ginger and garlic, in a third bowl. Add the dissolved cornstarch. Warm the olive oil over medium high heat, in a large saute pan or wok. Cook the steak slices in the pan until just brown. Remove them with a slotted spoon to a bowl, leaving the juices in the pan. Add the broccoli and peppers to the pan and cook until they are crisp tender. Add the sauce to the vegetables and stir. The dissolved cornstarch will thicken the sauce. Add the beef and any juices left in the bowl to the pan and stir together. Mix in the red pepper flakes, taste and adjust seasonings. Serve the beef stir fry from a decorative tureen. Small bowls of white rice can be placed at each place. Individual pitchers of soy sauce are a must on the table. Serves 6.
Shiitake Stir Fry
2 ounces shiitake mushrooms, sliced
1 pound steak; your choice
1 large onion
1/2 cup celery, chopped
1 tablespoon cornstarch
1/4 tablespoons garlic powder
1/2 cup teriyaki sauce
1/4 cup water
salt and pepper to taste
Marinate meat in 1/4 cup of teriyaki sauce 1 to 2 hours. Pour meat and marinade into a skillet and brown. Add onion, mushrooms, celery, water, garlic, salt and pepper and cook for 5 minutes or until vegetables are tender. In a small cup, mix cornstarch and water. Add this to cooked meat mixture along with remaining 1/4 cup of teriyaki and mix until sauce thickens. Serve with wild rice and vegetable of choice. Serves 4.
Spicy Hawaiian Papaya and Shrimp Stir Fry
1/4 cup soy sauce
1/4 cup lemon juice
2 tablespoons honey
1 tablespoon toasted Asian sesame oil
2 tablespoons cornstarch
2 1/2 teaspoon crushed red pepper
1 tablespoon canola oil
2 cups red bell pepper, cut into 3/4 inch squares
1 cup green onions, cut into 3/4 inch length
2 garlic cloves, minced
1 pound shrimp, peeled and deveined
2 cups papaya, peeled, seeded, 3/4 inch dice
3 tablespoons cilantro, chopped
Whisk soy sauce, lemon juice, honey and sesame oil; whisk in cornstarch and crushed red pepper. Reserve. Heat oil in a wok or heavy frying pan. Over high heat, stir fry bell pepper until tender crisp, about 1 minute. Stir in onion and garlic; cook 1 minute, stirring constantly. Stir in shrimp; cook, stirring constantly, until shrimp is just firm and opaque, about 2 minutes. Stir in papaya; heat through. Rewhisk soy sauce mixture; stir into pan. Cook until mixture thickens, about 30 seconds. Remove from heat; stir in cilantro. Serves 4.
Spicy Shrimp Stir Fry
2 tablespoons hot sesame oil
1 pound shrimp, peeled, deveined
1 cup snow peas, strings removed, sliced julienne
1 red bell pepper, seeds removed, cut into 1 inch squares
1/2 cup yellow onion, diced
1 teaspoon fresh ginger, minced
1/4 cup scallions, chopped
1 teaspoon garlic, minced
2/3 cup coconut milk, unsweetened
2 tablespoons soy sauce
1 teaspoon green curry paste
salt to taste
black pepper to taste
green onion, chopped for garnish
Heat oil in a wok or a heavy skillet over high heat. Add shrimp and stir fry about 1 to 2 minutes on each side or until the shrimp is just cooked through. Remove shrimp from the wok with a slotted spoon and transfer it onto a plate. Add the snow peas, bell pepper, onion, ginger, scallions and garlic to the wok and stir fry 2 to 3 minutes. Add coconut milk, soy sauce and curry paste and bring to a boil until sauce thickens slightly, stirring frequently for about 2 minutes. Add the shrimp and stir fry for 1 minute. Season with salt and pepper and garnish with green onion if desired. Serve immediately with jasmine rice. Serves 4.
Stir Fry Linguine
1 onion, coarsely chopped
1 clove garlic, minced
1 tablespoon olive oil
1 pound sirloin steak, cut in very thin strips
1 green pepper, julienned
12 mushrooms, quartered
14 ounces spaghetti sauce, canned or homemade
1 cup grated mozzarella cheese
1 pound hot cooked linguine, drained
Stir fry onion and garlic in oil. Add beef. Continue to stir fry until beef is no longer pink. Add vegetables, stir fry for 1 minute. Pour in sauce and heat through. Toss sauce with pasta and 3/4 cup mozzarella. Sprinkle remaining cheese on top. Makes 4 servings.
Sweet Pepper Stir Fry
1 red bell pepper, cored and sliced
1 orange bell pepper, cored and sliced
1 yellow bell pepper, cored and sliced
1 green bell pepper, cored and sliced
1 cup mung bean sprouts
1 cup Spanish onion, sliced
1 tablespoon olive oil
2 teaspoons ginger, freshly grated
3 garlic cloves, minced
1/4 teaspoon Chinese 5 spice powder
2 teaspoons vegetable base powder
1 teaspoon cornstarch
1 teaspoon sugar
3/4 cup water
seasoned salt to taste
Prepare vegetables by cutting into evenly shaped slices. Heat oil in stir fry pan and add the onion and stir fry about 2 minutes. Add remaining vegetables and cook and stir for several minutes. Add seasoning salt on the vegetables while they cook. When the vegetables are half way done, make a space in the center and add the minced garlic and ginger, let them cook in the center for 1 minute and then mix them in with the vegetables. Mix the Chinese 5 spice powder, vegetable base powder, sugar and cornstarch into the water. When the vegetables are crisp tender, make a space in the center and add the sauce. Allow to bubble until it begins to thicken and then quickly stir to coat the vegetables. Serves 2.
Sweet and Sour Tofu
1 pound tofu
1/4 cup lemon juice
1/4 cup tamari sauce
6 tablespoons water
1/4 cup tomato paste
2 tablespoons honey
1 teaspoon ginger
4 cloves garlic
8 scallions, minced
1 green and 1 red bell pepper, sliced in strips
1 pound mushrooms
1 cup toasted cashews
Cut tofu into small cubes; set aside. Combine lemon juice, tamari, water, tomato paste, honey, ginger and garlic; mix until well blended. Add tofu to this marinade, stir gently and let marinate for several hours or overnight. Stir fry scallions, bell peppers and mushrooms in 2 teaspoons of oil. After several minutes, add tofu with all the marinade. Lower heat, continue to stir fry until everything is hot and bubbly. Remove from heat and stir in cashews. Serve over rice. Serves 4.
Sweet and Sour Stir Fry
1 tablespoon vegetable oil
1 pound boneless skinless chicken breast, cut into 3 inch strips
1 8 ounce can sliced water chestnuts, drained
1 red bell pepper cut into 2 x 1/2 inch strips
1/4 cup chopped onion
2 tablespoons cornstarch
2 tablespoons soy sauce
1 tablespoon white vinegar
1 8 ounce can pineapple chunks, packed in juice, undrained
1/4 teaspoon ground ginger
1/4 teaspoon salt
1 3/4 teaspoons sugar or sweetener substitute
1 6 ounce package frozen pea pods
Heat oil in wok or skillet. Add chicken breast. Cook until chicken breast is no longer pink, 5 to 6 minutes. Remove and set aside. Add water chestnuts, pepper and onion to wok or hot skillet. Cook until vegetables are tender, 3 to 4 minutes, stirring constantly. Combine cornstarch, soy sauce and vinegar in small bowl; stir to dissolve cornstarch. Add pineapple with juice, ginger and salt. Add to vegetable mixture; cook until sauce thickens, 2 to 3 minutes, stirring constantly. Stir in sugar. Add pea pods and chicken breast; cook until pea pods and chicken are heated through, 2 to 3 minutes. Makes 4 servings.
Szechuan Style Stir Fry
1 pound tofu, cubed
1/2 pound snow peas
1/3 cup teriyaki sauce
3 tablespoons Szechuan spicy stir fry sauce
2 teaspoons cornstarch
1 onion, chopped
3 cups chopped bok choy
2 to 3 tablespoons cooking oil
1 cup broccoli florets
1 red bell pepper
1 7 ounce can straw mushrooms, drained
1 14 ounce can baby corn, drained
Combine teriyaki, stir fry sauce and cornstarch; set aside. Cut bell pepper in strips. Cut snow peas and baby corn in half. In wok stir fry onion and bok choy in 1 tablespoon oil for 2 minutes. Add broccoli and bell pepper; stir fry 2 minutes. Remove from wok. Stir fry cubed tofu in 1 tablespoon oil for 2 minutes; add more oil if necessary. Stir sauce mixture and add to tofu; cook until bubbly. Add all vegetables; heat through. Serve over hot rice. Serves 4.
Texas Stir Fry
3 cups cooked Texmati� Rice
1/4 teaspoon salt
1 tablespoon lime juice
1 pint cherry tomatoes, sliced in half
1 cup chopped cilantro
1 to 2 tablespoons chili powder
1 16 ounce can black beans, drained and rinsed
1 clove garlic, minced
1 bunch green onions, cut into 1 inch pieces
1/4 teaspoon pepper
1 1 1/2 pound pork tenderloin, trimmed, thinly sliced and cut into 1/2 inch strips
1 to 2 tablespoons oil
Heat oil in large skillet or wok. Stir fry pork with chili powder until lightly browned. Remove with slotted spoon; set aside. Add onions and garlic to drippings; stir fry 30 seconds. Add remaining ingredients except rice; stir fry 2 to 3 minutes. Stir in pork; heat through. Serve over hot Texmati rice. Serves 6 to 8.
Tofu Hoisin Stir Fry
Sauce:
1/3 cup hoisin sauce
2 tablespoons Chinese rice wine or dry sherry
1/3 teaspoon sesame oil
1 tablespoon tamari
Stir Fry:
2 tablespoons vegetable oil
1 pound extra firm tofu, sliced, patted very dry, then cut into 2 x 1/2 inch logs
6 garlic cloves, minced
1/8 teaspoon crushed red pepper
1 red bell pepper, cut into 3 x 1/2 inch strips
1 bunch broccoli, cut into small florets, stalks peeled and sliced, about 5 cups
1/2 cup walnut halves
1/3 cup water
Combine sauce ingredients in a small bowl and set aside. Heat oil in a wok or large skillet over high heat until hot but not smoking. Make sure tofu is patted very dry to prevent sticking. Add tofu to wok and stir fry until lightly golden. Transfer tofu to a platter and reduce heat to medium high. Add a tsp of oil to the wok. Add garlic and crushed red pepper flakes and cook 1 minute. Stir in red bell pepper, broccoli and walnuts and toss to coat with the garlic. Pour in water, toss vegetables, then cover the pan. Cook 5 minutes or until vegetables are tender but crunchy. Stir in tofu, then pour on the sauce mixture. stir fry 1 minute or until the sauce coats everything and is thickened. Serve on rice. Serves 4.
Tofu Stir Fry
2 big cubes of firm tofu, cut in into small one inch cubes
1 1/2 tablespoons cornstarch mixed in 1/2 cup of cold water
3 tablespoons vegetable oi
3 to 4 green chilies, finely chopped
4 tablespoons dark soy sauce
2 inch ginger piece, finely chopped
3 cloves garlic, finely chopped
2 green onions, chopped
salt to taste
Drain the tofu from the package. Soak it into salted water for 2 to 3 hours.. Heat oil in a nonstick pan or wok. Add garlic and ginger and stir fry on high flame for 30 seconds. Add green chilies and stir fry for another 10 seconds. Reduce the flame. Add the soy sauce and cornstarch mix and stir continuously. As the sauce starts to thicken add tofu. Boil it for 10 minutes on very slow flame. Transfer tofu into a serving dish and sprinkle it with green onions. Enjoy it with white steamed rice. Serves 4.
Venison Stir Fry
2 tablespoons oil
1 tender loin from deer
2 cloves garlic, minced
1 large onion, chopped
1 green pepper
20 to 30 mushrooms
1 cup broccoli
1 cup cauliflower
2 tablespoons corn starch
1/2 cup brown sugar
4 tablespoons soy sauce
2 tablespoons stir fry sauce
Mix oil, garlic, onion and thinly sliced deer into a hot wok. Cook meat until almost done and remove. Add remaining vegetables with some water to steam them. Mix starch, sugar, soy and stir fry sauce with a cup of water. Keep on side. Add meat to vegetables and cook for 5 minutes. Add sauce and stir often. sauce should thicken nicely. Poor over rice or noodles. Serves 4 to 8.
Thai Chicken Stir Fry
2 1/2 cups raw diced chicken breast meat
1/2 cup red onion, diced
1/2 cup red bell pepper, diced
1/2 cup green bell pepper, diced
1/2 cup mushrooms, sliced
1/2 cup broccoli florets
1/2 cup carrots. sliced on the bias
1/4 cup green onions, sliced
1/2 teaspoon dark sesame seed oil
2 tablespoons minced fresh garlic
2 tablespoons minced fresh ginger
1/2 cup Thai Peanut Sauce
1/4 cup water
4 cups cooked rice, jasmine preferred
pinch of red chili flakes
Heat a large saute pan or wok over a high flame for 2 minutes. Add sesame seed oil, garlic, ginger, chili flakes and chicken and saute for 2 minutes. Add remaining vegetables and continue to cook for several minutes. Once the vegetables begin to soften; 3 to 5 minutes, add the peanut sauce and water and cook for another minute or so combining the sauce with the chicken and vegetables. Serve over hot jasmine rice and garnish with sesame seeds. Serves 4.
Thai Stir Fry Vegetables
2 cups of cut up green vegetables; i.e. green cabbage, Chinese cabbage or broccoli, etc.
2 to 3 cloves of garlic, smashed
3 tablespoons canola or other vegetable oil
fish sauce, soy sauce, oyster sauce, sugar and water
Heat oil until hot, over medium high heat. Add the garlic. Immediately, add the cut up vegetables. Cook, stirring constantly until cooked slightly, approximately 2 minutes, depending on the vegetable. Add 1 tablespoon of fish sauce, 2 tablespoons of soy sauce and 2 tablespoons of oyster sauce. Add 1/4 cup of water and 1/3 teaspoon of sugar. Continue to stir fry until the vegetables are cooked through. Remove from heat. Serves 2 to 4.
Upland Stir Fry
1 cup buttermilk baking mix
1/2 teaspoon pepper
3/4 to 1 pound diced uncooked pheasant
2 eggs, slightly beaten
1 tablespoon peanut oil
3 medium carrots, cut diagonally into 1/2 inch pieces
1 green pepper, cut into strips
1 small onion, thinly sliced and separated into rings
2 tablespoons water
3 tablespoons peanut oil
3/4 cup chicken broth
2 tablespoons teriyaki sauce
hot cooked rice
In large plastic bag, combine baking mix and pepper; shake to mix. Set aside. Combine pheasant meat and eggs; stir to coat meat with egg. Put pieces of pheasant in plastic bag and shake to coat. In wok or large skillet, heat 1 tablespoon oil over medium high heat until hot. Add carrots; cook and stir for about 2 minutes. Add green pepper and onion. Cook and stir for 1 minute longer. Add water; cover. Steam for 3 to 4 minutes, until vegetables are tender crisp. Remove vegetables from wok and keep warm. Add 3 tablespoons oil to wok; heat over medium heat until hot. Add pheasant; cook and stir until golden brown and no longer pink in left. Combine chicken broth and teriyaki sauce; pour over meat. Return vegetables to wok, cook and stir until heated through. Serve with rice. Serves 4 to 6.
Vegetable Pork Stir Fry
3/4 pound pork tenderloin, cut into strips
1 tablespoon vegetable oil
1 1/2 cups sliced fresh mushrooms
1 large green bell pepper, cut into strips
1 zucchini, thinly sliced
2 ribs celery, diagonally sliced
1 cup thinly sliced carrots
1 clove garlic, minced
1 cup chicken broth
2 tablespoons reduced sodium soy sauce
1 1/2 tablespoons cornstarch
3 cups hot cooked rice
Brown pork strips in oil in large skillet over medium high heat. Push meat to side of skillet. Add mushrooms, pepper, zucchini, celery, carrots and garlic; stir fry approximately 3 minutes. Combine broth, soy sauce and cornstarch; add to skillet and cook until thickened. Serve over rice. 6 servings.
Vegetable Stir Fry
1 tablespoon infused chili oil
1 inch piece ginger root, sliced
3 cloves garlic, sliced thinly
4 baby carrots, sliced lengthwise, cut in 1/2
2 scallions, sliced in 1 inch slices
8 dried woodear mushrooms, soaked in hot water
1/2 green bell pepper, sliced lengthwise and cut in 1/2
1 jalapeno pepper, chopped
1 handful chopped cashews
black sesame seeds, for garnish
granular kelp
2 cups cooked white rice or basmati
1/2 cup bottled peanut sauce
Have all ingredients ready before cooking. When the mushrooms are soft, drain them well and cut the large ones in half. Set aside. Heat wok or large nonstick skillet over medium high heat. Add oil and then ginger and garlic. Saute aromatics for 1 minute and then add the carrots. stir fry them for a couple of minutes until they are crisp tender, then add next hardest veggie which is the green peppers. stir fry until crisp tender and then add the mushrooms and the scallions. Cook for 1 minute. Add nuts and black sesame seeds. Saute for one moment and then take it off the heat. Sprinkle stir fry with kelp and pour the sauce over. Toss well. Divide rice among two plates. Pour 1/2 the veggie mixture over the rice. Garnish with some more scallion if you wish. Variation: Add some stir fried tofu or tempeh or some 5 spice tofu if you have it. Serves 2.
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