MY FAVORITE STIR FRY RECIPES

Favorite Chinese Stir Fry

  • 2 tsp. oil
  • 1 c. broccoli flowerets
  • 1 c. carrot slices
  • 1 c. diced onion
  • 1 c. zucchini, cut into 1/2-inch cubes
  • 1 Tbsp. water
  • 1 lb. tofu, cubed
  • 1/2 c. mushrooms, sliced
  • 1 Tbsp. soy sauce

    Heat oil in a wok or large skillet. Add the broccoli, carrots, onion,
    and zucchini, stirring constantly over moderate heat for about 4
    minutes. Add the water and tofu, cover, and cook until vegetables
    are tender, about 6 minutes. Stir in the mushrooms and soy sauce,
    then cover and cook for 3 more minutes.

    Green and Red Stir Fry

  • 1 whole chicken breast, skinned and boned
  • 1 lb. fresh broccoli
  • 2 tbsp. vegetable oil
  • 1 med. onion, chunked
  • 2 Tbsp. water
  • 2 med-size red bell peppers, chunked
  • 1/2 lb. fresh mushrooms, quartered
  • 1/3 c. Kikkoman Stir-Fry sauce
  • 1/4 tsp. crushed red pepper

    Cut chicken into 1-inch square pieces. Remove flowerets from broccoli; cut
    into bite-size pieces. Peel stalks; cut into thin slices. Heat oil in hot
    wok or large skillet over high heat. Add chicken; stir-fry 1 minute. Add
    broccoli and onion; stir-fry 1 minute. Add water; cover and cook 2 minutes,
    stirring once. Add bell peppers and mushrooms; stir-fry 2 minutes. Stir in
    stir-fry sauce and crushed red pepper. Cook and stir until chicken and
    vegetables are coated with sauce. Serve immediately.

    Makes 4 servings.

    Beef Stir Fry

  • 1 lb. top round steak, partially frozen
  • 3 lg. carrots, sliced diagonally
  • 2 c. string beans, fresh or frozen
  • 3/4 c. beef broth (use beef bouillon cubes)
  • 1 can mushrooms
  • 2 med. onions, sliced
  • Accent
  • 4 Tbsp. teriyaki barbecue marinade & sauce
  • Oil for stir frying

    Slice meat diagonally with grain into thin strips. Pour teriyaki sauce
    over and marinate while preparing vegetables.

    Place oil in pan, stir fry beans until tender, add carrots, onions and
    then put meat in a little at a time. Stir meat and vegetables together.
    Add mushrooms and beef broth. Stir until hot. Serve over rice.

    Chicken Stir Fry

  • 1-1/2 tsp. sesame oil
  • 1/2 tsp. minced ginger
  • 1/2 tsp. minced garlic
  • 1/2 c. chicken stock
  • 1 Tbsp. soy sauce
  • 1 Tbsp. brown sugar
  • 1/8 tsp. Tabasco
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1-1/2 tsp. lemon or lime juice
  • 1-1/2 tsp. cornstarch
  • 1 Tbsp. rice wine or dry sherry
  • 2 Tbsp. corn oil
  • 6 oz. boneless, skinless chicken breast cut into 2-1/2" strips
  • 1/2 c. sliced mushrooms
  • 1/2 c. julienned red or green pepper
  • 20 snow peas, stemmed (about 2-1/4 oz.)
  • 1/2 c. bean sprouts
  • 1/4 c. toasted slivered almonds
  • Cooked brown rice or noodles

    Sauce:
    Heat the sesame oil in a small saucepan. Add the ginger and garlic and
    stir fry 15-30 seconds over medium heat to bring out the flavor. Add the
    chicken stock, soy sauce, brown sugar, Tabasco, salt, pepper and lemon
    juice. Bring just to a boil, stirring. Dissolve the cornstarch in the
    rice wine and whisk into the sauce. Heat until sauce thickens and reaches
    a full boil. Simmer for 30 seconds. Remove from the heat and set aside. The
    sauce can be made in quantity and kept on hand in the refrigerator.

    Graphic Set for this page by:

    Dividers on this page by: