Frankfurter Vegetable Stir Fry Recipes

Steps:

• For the noodles: Bring a pot of water to a boil. Cook the spaghetti in the boiling water according to the package instructions. Drain, then drizzle with some sesame oil and a little soy sauce in a large bowl and toss.
• For the stir-fry: While the noodles are cooking, mix together the soy sauce, sherry, brown sugar, cornstarch, sriracha and ginger in a bowl. Set aside.
• Heat the peanut oil in a large skillet over medium-high heat. Add the onion and bell peppers and cook, stirring, for 2 to 3 minutes. Add the garlic and cook for 30 seconds to 1 minute more, stirring continuously. Add the zucchini and stir it around, cooking it for 2 minutes more. Add the baby corn and broccoli and cook for a couple of minutes.
• While the veggies are still firm, pour in the sauce. Stir the veggies in the sauce and cook until the sauce is very thick, 1 to 2 minutes more. If it needs to be a little saucier, pour in 1/4 to 1/2 cup hot water and splash in a little more soy sauce.
• Serve the stir-fry over the noodles with a sprinkling of sesame seeds and some slice green onions.

Steps:

• Heat oven to 200C/fan 180C/gas 6. Squeeze the sausagemeat from the skins into a large bowl. Then, using your hands, roll the meat into meatballs, getting about three from each sausage. Place on a roasting tray, then cook for 10-12 mins until golden and cooked through. Can be made up to a day ahead. Reheat in the oven for 5 mins until piping hot.
• Meanwhile, cook the noodles according to pack instructions. In a small bowl, mix together the soy sauce, honey and orangejuice. (If you want to get ahead, boil the noodles, cool under cold water, drain, toss with a little oil, then set aside until needed).
• Heat a large non-stick wok or frying pan and add the oil. Add the garlic, ginger and chilli then fry for 1 min. Add the carrot and peppers, stir-fry for 3 mins, then add the sugar snaps and spring onions for the final min of cooking.
• Drain the noodles, then add to the vegetables, along with the soy sauce mixture. Toss well, season, then scatter with the sesame seeds. Serve in warm bowls and top with the sausage meatballs.

Steps:

• Melt butter and oil in pan.
• Add thinly sliced halved carrot.
• Cook for 1 minute.
• Add rest of vegetables which have been thinly sliced.
• Add sugar.
• Stir fry for a few min until just tender.
• add salt at end of cooking.

Steps:

• In 9 or 10" nonstick skillet, heat oil over medium heat.
• Add onion, carrot,pepper and garlic; saute about 5 minutes or until onion is translucent.
• Reduce heat to low; add cabbage; cover skillet; cook stirring occasionally, about 10 minutes or until cabbage wilts.
• Add frankfurter; cook until heated through.
• Meanwhile in measuring cup or small bowl stir broth, cornstarch and soy sauce until cornstarch dissolves; pour over franfurter mixture; cook and stir until slightly thickened.

Steps:

• In bowl mix broth, cornstarch, soy sauce and ginger until smooth; set aside.
• In medium skillet over medium-high heat, heat oil. Add vegetables and garlic powder and stir-fry until tender-crisp.
• Stir cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly.

Steps:

• Make marinade---------------.
• Mix fajita mix, oil and water.
• Add chicken to marinade.
• Let stand for 15 minutes.
• Spray a large skillet with non stick cooking spray and heat on medium heat.
• Add green pepper, zuchini, and onion.
• Sautee until crisp tender.
• Set vegetables aside.
• Drain chicken and discard marinade.
• Cook chicken in skillet for@ 4-5 minutes.
• Add vegetables to skillet, and add salsa and chili powder and stir together.
• Add corn and beans to skillet and cook for@ 1-2 more minutes or until heated through.
• Microwave tortillas for 30 seconds to heat.
• Cover them prior to microwaving.
• Serve mixture on warm tortillas and top with cheese.

Steps:

• Cook the noodles as directed on the packet, sieve and rinse with cold water.
• Stir in 1/2 tbls of oil and 2 tbls of soy sauce.
• Leave to stand.
• Part boil the brocolli.
• Heat the remaining oil in a wok or large frying pan.
• Add all of the vegetables and stir-fry on a medium heat for 5 minutes.
• Add the cooked noodles and the remaning soy sauce.
• Heat and serve.

Steps:

• Cut the carrots into diagonal slices.
• Cut the capsicum into 2" triangles.
• Break the broccoli into florets.
• Thinly slice the cabbage.
• Slice the onions in quarters and break apart.
• Stir fry vegetable in peanut oil until brown.
• Add the chicken broth and reduce.
• Stir fry until vegetables are tender.
• Stir in chopped mint and serve.
• Season with salt and pepper.

Steps:

• In a large skillet, heat 1 tsp of oil.
• Add cut sausage and cook until browned on both sides (about 10 minutes).
• Remove from pan and drain on paper towels,.
• Heat the last tsp oil and 2 tsp curry paste in the skillet over medium-high heat.
• Add broccoli, pepper, carrots, onion and 1/4 cup teriyaki sauce.
• Stir-fry 3-5 minutes.
• Add garlic and water chestnuts and stir fry 1-2 minutes.
• Add sausage and the remaining 1/4 cup teriyaki sauce.
• Cook until sausage is heated through, about 3 minutes.
• Serve over rice or pasta or eat by itself.
• Enjoy.

Steps:

• For the sauce:.
• Combine all ingredients in a small bowl; set aside.
• For the stir fry:.
• Heat 1 tsp oil in a large skillet or wok over medium. Cook and stir pheasant and garlic for 6-8 minutes, or until pheasant is just barely pink. Remove from pan and cover to keep warm.
• Increase heat slightly, add remaining oil and vegetalbes. Cook and stir until vegetables are crisp-tender.
• Add pheasant back to pan and heat through for a minute.
• Add sauce to pan, stir over medium heat until it reaches a boil, and has thickened.