il then add beef and stir-fry for 2 mins, or until
owl, mix the wasabi powder with 1 teaspoon water to make
Heat 1 tablespoon oil in nonstick skillet; stir-fry chicken until browned, 5 minutes.
Add vegetables; stir-fry until crisp-tender.
Stir in contents of sauce packet.
Cook until hot. Microwave French fried onions 1 minute.
Sprinkle over stir-fry. Serve with rice.
Yield: 6 servings.
While beef is still partially frozen, trim away excess fat and slice thinly.
Whisk together marinade and pour over beef in a ziplock bag; refrigerate several hours or overnight.
Whisk together sauce in a small bowl and keep nearby.
Heat oil in a wok over high heat, stir-fry beef with marinade, mushrooms and onions until cooked through.
Add sauce to wok, and cook, stirring, until sauce thickens.
Serve stir-fry with steamed rice if desired.
Place noodles in a large heatproof bowl. Cover with boiling water and separate noodles with fork. Drain.
Heat oil in a wok over high heat. Stir-fry beef, in batches, until browned all over. Remove from pan.
Add green beans to wok and stir-fry until almost tender. Add garlic, chilies and stir-fry paste. Stir-fry until fragrant. Add bok choy and stir-fry until just tender.
Return beef to wok along with beef stock, noodles and spring onions. Stir-fry until hot. Add mint and toss to combine.
Place noodles in a medium heatproof bowl; cover with boiling water. Separate noodles with a fork; drain.
Heat half the oil in a wok on high heat. Stir-fry beef, in batches, until browned. Remove from wok.
Heat remaining oil in wok. Stir-fry onion until softened. Add ginger, garlic and chili pepper; stir-fry until fragrant. Add vegetables; stir-fry until tender.
Return beef to wok with noodles and sauces; stir-fry until heated through.
stirring chicken all the time with a wooden spoon. Add vegetables
b>noodles in a large heatproof bowl; cover with boiling water. Separate them with
Soak noodles in boiling water in a
In a large bowl, soak noodles in boiling water for 10
Place noodles in a heatproof bowl. Cover with boiling water. Let stand for
Prepare the noodles according to package directions. Rinse under cold running water and drain well. Set aside.
Heat the oil in a large, nonstick wok (or skillet) set over medium-high heat. Add the vegetable blend. Stir-fry for 6 minutes. Add ginger and garlic. Stir-fry for 1 minute.
Toss in cooked noodles and soy sauce. Stir-fry for 2 to 3 additional minutes or until well combined and heated through. Garnish with green onions (if using).
arge foil-lined baking pan with no stick cooking spray. Place
b>noodles in boiling water in a heatproof bowl for 5 mins. Stir
il to the pan and stir in the dried shrimps, ham
Preheat a pan or wok on stovetop and heat really well over high heat, then add oil.
When the oil is smoking (and not until) add beef and stir fry for a couple minutes until beef changes color and is cooked through. Remove and set aside.
With the pan back on the heat and smoking again, add a teaspoon of oil and the tomatoes. Stir-fry about a minute.
Add the beef, noodles and black bean sauce to the tomatoes. Stir the whole business until the flavor is through everything and all is heated.
Cook the rice noodles according to the package directions.
arge frying pan on high. Stir-fry pork in 2 batches, 2
Heat a wok or frying pan over high heat. Add oil and swirl to coat surface. Add onion. Stir-fry for 1 min, or until starting to brown. Add vegetables and stir-fry for 2 mins, or until starting to soften. Add sauce and noodles. Stir- fry for 1 min, or until heated through. Add chicken and toss to combine.
Serve topped with green onions.
il; swirl to coat surface. Stir-fry chicken, in batches, for 5