ring to a boil.
Stir a few times, lower the
Combine beef and curry paste in a large bowl; toss to coat. Cover; refrigerate for 10 mins, to marinate.
Heat half the oil in a large skillet on medium-high heat. Cook beef in batches, for 3 mins each, to sear. Remove from pan.
Heat remaining oil in pan. Add onion and pepper, cook and stir, for 2-3 mins, or until onion has softened.
Return beef to pan. Add bok choy and snow peas, cook and stir, for 1 min, or until bok choy has just wilted. Add sugar and lemon juice. Stir-fry, for 1 min, or until heated. Serve with rice.
large skillet or wok, stir-fry the vegetable blend and carrots
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).
Heat oil in large nonstick skillet over medium-high heat and cook steak, stirring frequently, 6 minutes or until almost done. Remove steak; keep warm.
Add Recipe Ready Broccoli Stir Fry and continue cooking, stirring frequently, 4 minutes or until vegetables are tender. Add back steak and stir-fry sauce and cook, stirring frequently, 2 minutes or until heated through.**
Serve over prepared rice and sprinkle, if desired, with chopped peanuts.
eef and half of garlic; stir-fry 1 to 2 minutes or
Cook UNCLE BEN'S(R) Ready Rice(R) Jasmine according to package directions.
Brown ground chicken in a large non-stick skillet over medium heat, about 10 minutes. Drain and return chicken to skillet. Add stir fry sauce to chicken, along with celery, green onions, grated carrot, and water chestnuts. Stir to combine over low heat until just heated through, about 5 minutes.
Fill each lettuce leaf with a scoop of jasmine rice and top with a scoop of chicken mixture.
he broccoli and stir-fry for 30 seconds.
Stir in the chicken
nd set aside.
For stir fry:.
Heat 1 tablespoons of
inimum of two hours. For best results marinade over night.
nd set aside.
For Stir Fry, heat a dry 12-inch
In small bowl, combine honey, stir fry sauce and crushed red pepper flakes; set aside.
In wok or large skillet, heat oil over medium-high heat; add vegetables and toss while cooking, about 2 to 3 minutes.
Add honey sauce, stir until all vegetables are glazed and sauce is bubbly hot, about 1 minute.
Serve as a vegetable side dish or over steamed rice or noodles for a main dish.
Bring water to a boil. Add rice, stir and return to a boil. Place lid on pot. Lower heat to low and simmer for 20 minutes.
Warm wok or large pan over medium to high heat. While heating, cut sirloin steak into thin strips. Add oil to wok. Add steak.
While beef is cooking, mix together the sauce ingredients and set aside.
Add frozen vegetables and stir-fry until vegetables reach tender-crisp.
Add sauce to wok. Stir into beef and vegetables mixture until boiling and thickened.
Serve over rice.
Slim, small zucchini will taste best. larger and usually older zucchini
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.
he stir fry, and reserve the rest for leftovers or another recipe.
Heat half the oil in a wok or large skillet on high heat. Add almonds and stir-fry for 1-2 mins, until golden. Drain on paper towels
Add chicken in 2 batches to wok and stir-fry for 2-3 mins, until golden. Transfer to a plate.
Heat remaining oil in wok. Stir-fry pepper and onion for 1-2 mins, until onion is tender.
Return chicken to wok with sugar snap peas, stir-fry sauce and almonds. Stir-fry for 2-3 mins, until heated through. Garnish with basil leaves and serve with rice.
il then add beef and stir-fry for 2 mins, or until
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.