East Meets West Vegetable Soba Stir Fry Recipes

Steps:

• On waxed paper, shape the ground beef into a 7-in. square. Using a large knife, cut beef into 1-in. cubes. Heat 1 tablespoon oil in a skillet over medium-high heat; add half of the beef cubes. Stir-fry about 3 minutes or until no pink remains. Remove beef and keep warm; repeat with remaining beef cubes. , Heat remaining oil in skillet; stir-fry onion, celery, carrot, beans, water chestnuts and mushrooms for 2 minutes. Add broth; reduce heat. Cover and steam for 2-3 minutes, stirring occasionally. Stir in honey and soy sauce. , Dissolve cornstarch in water; add to skillet. Return meat to skillet. Place spinach on top of meat/vegetable mixture; cover and steam for 1 minute. Stir in spinach. Serve with rice.

Steps:

• Heat wok or large skillet over medium/high heat.
• Add veggie oil and chile flakes.
• Add soy sauce, chicken, broccoli and bell pepper; stir fry for 1 minute.
• Add pea pods, zucchini and onion;stir fry for 1 minute.
• Add garlic, ginger and honey;continue to cook an additional 2-4 minutes until veggies are close to desired doneness.
• Mix broth, sesame oil and corn starch; add to your pan.
• Stir constantly until boiling, reduce heat and simmer for 2-4 minutes.
• Place rice on serving dish (es).
• Pour stir fry mixture over rice and serve.
• I served it family style on one big platter and allowed everyone to scoop out what they wanted.

Steps:

• In a large pot or dutch oven cook noodles according to package directions. Drain well and set aside.
• In a large nonstick skillet or wok heat oil over medium heat. Add mushrooms, bell pepper, dried chiles, and garlic cooking for 3 minutes or until the mushrooms are tender. Add the cabbage, cover, and cook for 2 minutes or until the cabbage is wilted.
• In a small bowl combine chicken broth, tamari, rice wine and cornstarch. Stir this into the vegetable mixture and cook 2 minutes or until the sauce is bubbling. Add drained noodles and tofu, toss mixture gently until heated through. Garnish with green onions and serve immediately.

Steps:

• Wash & chop all the vegetables, place the onions & garlic in a medium sauce pan & saute on medium-high heat with 12 tablespoon of the butter for one minute until slightly tender. Pour in 12 cup of the soymilk & one tablespoon of the soy sauce & stir until it bubbles.
• Then add all of the vegetables & the rest of the soymilk & simmer still on medium-high heat until once again it bubbles.
• Add the paprika, cayenne (if using) & black pepper & the other tablespoon of soy sauce & butter & reduce to medium heat & simmer for ten minutes, stirring frequently.
• Meanwhile, salt & put the water on to boil & cook the soba until tender (typically four to five minutes) & drain.
• Serve the stir-fry sauce over the noodles & top with salt & pepper.
• Enjoy!