he brand Bird's Eye Teriyaki Stir Fry -- That is the kind I
Combine beef, cornstarch and 1 tbsp fish
minutes. Add vegetables and stir fry 4 minutes; remove from wok
Cook the rice according to the package directions.
Heat the oil in a large skillet or wok on medium-high heat. Add the beef and stir fry for 2 mins. Remove from the skillet. Add the onion, garlic, beans, carrots and bamboo shoots and stir fry for 4 mins.
Mix the soy sauce, ketchup, cornstarch, sambal oelek and 1/2 cup water. Add to the skillet and cook for 1 min or until thickened. Add the beef and cashews and stir fry until heated through. Serve over the rice. Garnish with cilantro.
Toss chicken with VH(R) Teriyaki Stir-Fry Sauce; refrigerate for at least
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.
Combine marinade ingredients. Place beef strips in resealable plastic bag.
Pour this over the beef and toss. Set aside.<
lmost-ready when you begin stir-frying.
Combine cornstarch and
Heat oil in wok or large skillet until almost smoking.
Add garlic and beef, then scallops, and stir-fry about 30 seconds.
Add remaining ingredients and stir-fry beef and scallops another 20 to 30 seconds.
Cut beef across grain at a diagonal
Heat oil in a large skillet or wok; add beef and cook, stirring constantly, until meat turns gray.
Remove meat and set aside.
In same pan, add water with bouillon in it, then add green pepper, onion and celery; cook about 12 minutes.
Add soy sauce, sugar, Chinese vegetables and mushrooms, stirring to mix thoroughly.
Add steak and cook about 5 minutes until heated thoroughly.
Serve immediately over cooked rice.
The vegetables should be a little crisp.
In a small bowl, combine the sugar, cornstarch and mustard.
Stir in water and teriyaki sauce until smooth; set aside.
In a large skillet or wok, stir-fry beef until no longer pink; drain and set aside.
In the same pan, stir-fry vegetable blend and onion in oil until crisp-tender.
Stir cornstarch mixture and add to pan.
Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Add beef; heat through.
Serve with rice and sprinkle with sesame seeds.
Marinate your beef or chicken for about 5
he marinade.
Cut the beef into one inch strips and
eat on medium-high heat. Stir-fry pepper for 2-3 mins
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.
eatproof bowl for 5 mins. Stir to separate strands. Drain.
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.
Heat half the oil in a wok on high heat. Stir-fry beef in two batches, 1-2 mins each. Transfer to a bowl.
Heat remaining oil in wok on medium heat. Stir-fry onion, garlic and ginger 2-3 mins until golden. Add mushrooms and corn, stir-fry 1-2 mins until corn is almost tender.
Return beef to wok with peas, sauces and sugar. Bring to a boil and stir-fry 1-2 mins, to heat through. Serve with rice or noodles, if desired.