ITALIAN STIR-FRY
Make and share this Italian Stir-Fry recipe from Food.com.
Provided by Chef Buggsy Mate
Categories Penne
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions. Drain and keep warm.
- Meanwhile in a stir-fry pan or large skillet heat olive oil. Crumble and cook Italian sausage until almost done.
- Add garlic, zucchini and onion; stir-fry 2-3 minutes.
- Add tomatoes, parsley, basil and the rest of the seasonings. Stir-fry an additional 1-2 minutes.
- Remove from heat and stir in pasta. You could also plate the pasta and just serve the stir-fry over the top if desired.
- Top with Parmesan cheese and serve immediately.
MY ITALIAN STIR-FRY
I came up with this when I had extra zucchini to use up. The recipe is pretty flexible, so have fun with it!
Provided by ElaineAnn
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Slice turkey breast thinly across grain (this is easier if you pop it in the freezer for about 30 minutes so it is partially frozen).
- Marinate sliced turkey in Italian salad dressing for 30 minutes. Drain well before cooking.
- Heat oil in wok or deep frying pan. Sauté turkey, stirring often, just until it looses pink color, about 4 minutes.
- Add onion, pepper, and zucchini and continue cooking, stirring often, until vegetables are crisp-tender, about 4 minutes more.
- Season with oregano, salt, and pepper.
- Stir in cooked pasta; continue stirring until pasta is heated through.
- Sprinkle with Parmesan cheese and toss lightly.
- Serve and enjoy.
Nutrition Facts : Calories 490.8, Fat 19.7, SaturatedFat 4.6, Cholesterol 81.4, Sodium 497.8, Carbohydrate 41.9, Fiber 6.2, Sugar 4.1, Protein 37.1
BIG BEEF AND GARLIC ITALIAN STIR-FRY
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a medium sauce pot of water to a boil, salt it, then add the broccoli rabe and cook for 5 minutes. Drain in a colander, scatter on a cookie sheet or large plate to quick-cool, then reserve.
- Add the EVOO to a large nonstick skillet and arrange the sliced garlic in an even layer. Turn the heat on medium low and slowly brown the garlic, about 3 to 4 minutes. Keep an eye on it; the garlic can go from golden brown to burned very quickly. Once the garlic is golden brown, remove it with a slotted spoon to a plate lined with a paper towel.
- Turn the heat up to high. Once the oil ripples and begins to smoke, add the beef to the pan in an even layer and season it with salt and pepper. Do not move the beef for at least 2 to 3 minutes. Give it time to caramelize. If you force it, you will rip the meat and make it tough. Once it is well browned on one side, stir the beef and continue to cook for 1 more minute. Remove the beef from the skillet with a slotted spoon and reserve it on a plate.
- Return the skillet to the heat and add the onions, bell peppers, red pepper flakes, salt, and pepper. Cook, stirring frequently, for 3 minutes, or until the onions and peppers are tender. Add the reserved broccoli rabe, toss, and stir to combine. Season with salt and pepper and continue to cook for 2 minutes. Add the reserved beef and the golden garlic. Add the balsamic vinegar and cook for 1 to 2 more minutes to finish cooking the beef. Turn off the heat and add the parsley. Toss it all together and serve immediately, garnishing each serving with shaved Parmigiano curls. Serve with hot crusty bread.
ITALIAN CHICKEN & VEGETABLE STIR-FRY RECIPE
Dress our chicken and vegetable stir-fry recipe with a zesty Italian dressing in this dish. This Italian Chicken & Vegetable Stir-Fry Recipe is super easy!
Provided by My Food and Family
Categories Home
Time 20m
Yield Makes 4 servings.
Number Of Ingredients 4
Steps:
- Cook rice as directed on package.
- Meanwhile, cook chicken in large nonstick skillet on medium heat 2 to 3 min. or until chicken is no longer pink, stirring frequently. Add vegetables and dressing; stir-fry 3 to 4 min. or until chicken is done and vegetables are crisp-tender.
- Serve chicken mixture over rice.
Nutrition Facts : Calories 340, Fat 5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 23 g
ITALIAN CHICKEN STIR FRY
This is a great way to use sweet peppers from your garden. Although it can be eaten as is, we very often will serve it over thin pasta such as capellini. Very colorful with a marvellous flavor!
Provided by MMers
Categories Chicken
Time 50m
Yield 3-4 serving(s)
Number Of Ingredients 13
Steps:
- Cut chicken and sweet peppers into 1 inch chunks, cut onion into 1/2 inch chunks.
- In large skillet, heat half of the oil over medium-high heat; stir fry chicken for about 5 minutes or until lightly browned.
- Remove from skillet and set aside.
- Add remaining oil to skillet and cook onion and garlic until softened.
- Add sweet & hot peppers and rosemary.
- Cook for 10 minutes, stirring occasionally.
- Add wine, mustard, salt and pepper; cook for 5 minutes, stirring occasionally.
- Return chicken to skillet and continue cooking for 5 minutes or until chicken is no longer pink inside.
- Stir in basil.
Nutrition Facts : Calories 480.7, Fat 22.9, SaturatedFat 3.5, Cholesterol 96.8, Sodium 596, Carbohydrate 26.5, Fiber 5.2, Sugar 7, Protein 36.3
ITALIAN BEEF STIR FRY
Make and share this Italian Beef Stir Fry recipe from Food.com.
Provided by swiz58
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Stir fry garlic for one minute.
- Add beef strips.
- Stir fry 2 minutes.
- Season with salt and pepper.
- Remove.
- Add zucchini to pan.
- Stir fry until tender crisp.
- Return beef to skillet.
- Add tomatoes and dressing.
- Heat through.
- Serve over pasta.
- Sprinkle with Parmesan.
VERY QUICK STIR FRY VEGETABLES WITH AN ITALIAN FLAIR
Here's a very quick way of serving mixed vegetables that just may make you put away your steamer for forever! You can make this with any vegetables you happen to have on hand.
Provided by Pepina Rae
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat wok or large skillet. Add olive oil.
- When very hot, add all vegetables.
- Stir fry for 3-5 minutes.
- Add bouillon, balsamic vinegar, and water.
- Quickly cover and let steam for 1-2 minutes.
- Season with salt and pepper to taste and toss.
- Sprinke with cheese and serve.
SIMPLY SENSATIONAL STIR-FRY
Vegetables and sirloin steak strips are stir-fried in oil flavored with orange juice, soy sauce and Italian seasonings, then served over brown rice.
Provided by My Food and Family
Categories Home
Time 25m
Yield Makes 4 servings.
Number Of Ingredients 7
Steps:
- Mix dressing mix, juice, soy sauce and oil until well blended.
- Heat large skillet on medium-high heat. Add meat and 1 tablespoon of the dressing mixture; cook 4 to 5 minutes or until meat is cooked through.
- Add vegetables and remaining dressing mixture; cook and stir until vegetables are crisp-tender. Serve over rice.
Nutrition Facts : Calories 490, Fat 20 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 1060 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 26 g
ITALIAN BEEF STIR-FRY
Make and share this Italian Beef Stir-Fry recipe from Food.com.
Provided by swiz58
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Stir fry garlic in oil for 1 minute.
- Add beef strips.
- Stir fry 1 1/2 minutes.
- Season with salt and pepper.
- Remove beef.
- Add zucchini and stir fry 2-3 minutes until tender crisp.
- Return beef to skillet.
- Add tomatoes and dressing.
- Heat through.
- Serve over hot pasta.
- Sprinkle with parmesan.
Nutrition Facts : Calories 1604.1, Fat 91.7, SaturatedFat 35.4, Cholesterol 113.5, Sodium 217, Carbohydrate 154.7, Fiber 7.5, Sugar 9, Protein 37.1
ITALIAN STIR-FRY
Make and share this Italian Stir-fry recipe from Food.com.
Provided by Ginny Sue
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut chicken into thin strips and set aside.
- Heat 1 tablespoon of oil in wok or large skillet.
- Add garlic and zucchini; stir-fry for 2-3 minutes or until zucchini is crisp-tender.
- Remove zucchini from wok.
- Pour remaining 2 tablespoons oil into wok; add chicken and stir-fry 3-4 minutes or until no longer pink.
- Add tomatoes, tomato sauce, Italian seasoning, and zucchini to the wok.
- In a small bowl, combine the cornstarch and wine; add to the wok.
- Bring mixture to a boil.
- Boil one minute, stirring constantly.
- Serve over hot cooked pasta.
Nutrition Facts : Calories 633.4, Fat 14.7, SaturatedFat 2.4, Cholesterol 72.6, Sodium 447.1, Carbohydrate 73.4, Fiber 4.5, Sugar 7.3, Protein 37.2
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