In wok or large skillet, heat 2 tablespoons corn oil over medium heat.
Add the carrots, green peppers and onions; stir-fry 3 minutes.
Remove vegetables from pan.
Add 1 tablespoon corn oil and the chicken strips; stir-fry for 2 minutes, or until chicken turns white.
Return vegetables, Stir in the Stir-Fry Sauce Mix. Stirring constantly, bring to boil over medium heat and boil 1 minute.
To make the stir-fry sauce, place all sauce ingredients in a cup
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.
hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
inimum of two hours. For best results marinade over night.
Slim, small zucchini will taste best. larger and usually older zucchini
Mix all ingredients and store in a large jar or Tupperware container. Store in refrigerator for up to three months. Mix well before using. Use on pork, chicken, beef, or as a stir-fry sauce.
When I use it on chicken, I add a little orange juice. For beef, I add a little Worcestershire sauce. For pork, I add a little brown sugar.
For best results, marinate your meats in the sauce overnight in a large zip-lock bag.
imes.
For the Stir Fry Sauce: Place the ginger and garlic
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.
Dissolve cornstarch and subsequently bouillon in water and blend with remaining ingredients.
Add to your recipe instead of prepared stir-fry sauce.
Cook, stirring until thick and clear.
Spray wok or large skillet, add broth and crushed garlic, heat for 1-2 minutes.
Add chicken breast pieces and cook on medium heat for 7 minutes.
Add onion, mushrooms, peppers, carrots, water chestnuts, bok choy (without leaves), stir-fry sauce and water. Allow to cook covered over medium heat for 10 minutes.
Prepare rice according to directions.
Add peanuts to stir-fry mixture and cook 2-3 more minutes.
Serve immediately over rice.
hunks and juice, noodles, stir-fry sauce, and water to the vegetables
HEAT oil in large skillet over medium-high heat. Add vegetables; cook, stirring occasionally, for 7 to 8 minutes or until crisp-tender.
STIR in cooked pasta, stir-fry sauce, water, and crushed red pepper; cook for 1 to 2 minutes or until mixture is heated through. Sprinkle with nuts just before serving.
Place all stir fry SAUCE ingredients together in a blender
For the stir-fry sauce; in a small bowl whisk
all bowl, combine the stir-fry sauce ingredients together, stirring well to
.Heat oil in wok or fry pan. Stir fry white parts of bok choy and leeks until almost tender.Add water and noodles. Cook until noodles are almost tender. Add green parts of boy choy and stir fry sauce. Cook until sauce is thicken. If it gets to thick, add a small bit of water to loosen up.
Mix all the stir-fry sauce ingredients together in a bowl
Cut chicken into 1-inch square pieces.
Cut broccoli flowerets into bite-size pieces and peeled stalks into thin slices.
Heat oil in large skillet over high heat.
Add chicken; stir-fry 1 minute.
Add broccoli and onion; stir-fry 1 minute.
Add 2 tablespoons water; cover and cook 2 minutes, stirring once.
Add bell peppers and mushrooms; stir-fry 3 minutes.
Add stir-fry sauce and crushed red pepper.
Cook, stirring, until chicken and vegetables are coated with sauce.
Makes 4 to 6 servings.
econds. Add 2 tablespoons soy sauce, lime juice, and 2 teaspoons