Quick Stir Fry Recipes

Steps:

• In a wok, heat oil, add garlic until softened. Add beans and cook for 5 minutes until softened. Add pepper, soy and stock and cook for one more minute.
• To serve: top with toasted sesame seeds, and serve with white rice.
• TIP:
• NO MORE GRAY BEANS
• To ensure a bright green bean color in your favorite recipe, try blanching the beans in briskly boiling water to which 1 generous teaspoon of salt has been added. Cook the beans in this water for 2030 seconds, until the color changes to bright green, and immediately plunge the beans in ice water to stop the cooking, and set the color. You can use the beans for crudite, or continue to cook them with a quick saute

Steps:

• While assembling the other ingredients, soak the noodles in hot water to soften, 10 to 15 minutes. Drain and set aside.
• To make the sauce, in a bowl, whisk together the chicken broth with the cornstarch. Add the soy, hoisin, sugar, and sherry, if using, whisk, and set aside.
• Heat a wok over high heat. Add the oil and when hot and nearly smoking, add the green onions, garlic, ginger, and red pepper flakes and cook, stirring, for 10 to 15 seconds. Add the chicken and stir-fry until turning opaque and nearly cooked through, 3 to 4 minutes. Add the vegetables and stir-fry for 1 minute. Add the sauce, stir and toss, cooking until the chicken is all the way cooked through and the sauce is thick, about 2 minutes. Remove the chicken and vegetables from the pan. Add the noodles, toss, and cook to warm through, 30 seconds to 1 minute.
• Transfer the stir-fry to a platter and garnish with additional green onions. Arrange the noodles on the side and serve immediately.

Steps:

• Rinse rice in pot, and cook (follow package directions).
• While the rice is cooking, slice flank steak in thin slices (approximately 2 inches long by a quarter inch wide) and place in marinade.
• Make sure that the steak is coated in marinade.
• Wash pea pods and pinch off the ends.
• Chop the green onions and slice ginger.
• Heat large skillet on high heat.
• Drop 1 tbsp olive oil onto skillet.
• Put meat and marinade in skillet and fry until brown.
• Add more olive oil if necessary.
• Add ginger and green onions to skillet.
• Fry 1 minute.
• Add the pea pods and water chestnuts.
• Fry until pea pods are hot but not soggy.
• The rice should be finished by now.
• Serve stir-fry over rice.
• NOTES: I use small package of Green Giant frozen Sugar Snap Peas so I don't have to wash and prepare the fresh vegetables.
• I microwave them for 2 minutes to defrost them.
• You could also substitute other vegetables for the pea pods such as chopped broccoli or chopped green peppers.
• You can also add more vegetables, such as carrots and/or peppers.
• I also buy the steak "thin sliced", and cut those slices up.
• Makes it cook really fast and a bit more fun to eat.

Steps:

• Heat vegetable oil in a large wok or skillet over medium-high heat; cook and stir beef until browned, 3 to 4 minutes. Move beef to the side of the wok and add broccoli, bell pepper, carrots, green onion, and garlic to the center of the wok. Cook and stir vegetables for 2 minutes.
• Stir beef into vegetables and season with soy sauce and sesame seeds. Continue to cook and stir until vegetables are tender, about 2 more minutes.

Steps:

• Combine all ingredients in a large glass jar with a lid.
• Screw lid on.
• Shake well.
• Can store in fridge up to 2 weeks.
• Shake well before using.
• To use sauce: stir fry your vegetables and meat as desired, add appropriate amount of sauce, bring to a boil, boil for 1 minute or until slightly thickened.
• Serve.

Steps:

• Mix cornstarch and soy sauce until blended. Heat 1 Tbsp. oil in wok or large skillet on medium-high heat. Add meat; stir-fry 5 min. or until done. Remove from wok; cover to keep warm.
• Heat remaining oil in wok. Add broccoli and carrots; stir-fry 3 min. Add beans, broth and dressing; stir-fry 3 to 5 min. or until vegetables are crisp-tender.
• Add soy sauce mixture and meat to vegetable mixture in wok; stir-fry 1 to 2 min. or until sauce is thickened. Add shrimp; stir-fry 2 to 3 min. or until shrimp turn pink.

Steps:

• Fry the cabbage in a wok with about 1 tbsp hot sunflower oil for a few seconds. Add the bacon and fry for 30 seconds. Tip in the pinenuts, garlic cloves and ginger. Stir fry until lightly browned.
• Tip everything out into a bowl, add another tbsp of oil and the cabbage to the wok and fry over a high heat for 4-5 minutes. Return everything to the wok with a little soy sauce to taste. Serve fresh and hot.

Steps:

• Finely chop or slice the vegetables into pieces roughly the same size. Slice the carrots diagonally, slice the baby corn, cut the broccoli into small florets, then slice the stem, and finely slice the peppers, cabbage or pak choi. Heat the oil in a large frying pan or wok, then fry the garlic and ginger for 1 min.
• Add the veg and toss to coat. Fry for 2-3 mins, then add the soy sauce and chilli sauce, if using, and mix well. Cook for 2-3 mins more until the veg is tender. Stir in the prawns, salmon or chicken and heat through. Serve over the noodles.