Cook chicken in small amount of oil in wok or skillet on medium high heat.
Heat for 4 to 6 minutes until done.
Add stir- fry mix and vegetables.
Cook for additional 5 to 7 minutes, stirring very often.
Add water and/or soy sauce as needed.
Serve over white or brown rice.
(Vegetables may be substituted to taste.)
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.
Heat oil in large deep nonstick skillet over medium high heat and brown beef.
Stir in Recipe Ready Stew Blend, tomatoes and beef broth. Reduce heat to low and simmer covered 20 minutes or until beef is tender.* Season, if desired, with salt and black pepper and sprinkle with chopped parsley. For thicker stew, gently mash 2 potatoes using a fork; stir to blend.
Heat sesame oil in large skillet.
Start cooking rice according to directions on package.
Stir-fry meat and ginger in skillet, remove.
Stir fry vegetables in oil (add more if required) until tender-crisp.
Return meat to skilled, mix with vegetables, gravy, soy sauce, and pepper.
Serve meat/vegetable mix onver rice.
Stir-fry meat in hot oil until cooked.
Add broccoli, carrots and water chestnuts and water.
Cover and cook 5 to 7 minutes.
Add prepared sauce or seasoning mix.
Heat through.
Makes 3 to 4 servings.
Cut chicken, into strips. Stir in minced garlic and a small amount of hot oil. Cook on mid-high heat until chicken is cooked through. Add water, stir-fry, soy sauce and sugar, stir. Bring to rolling boil. Stir in rice, cover. Remove from heat. Let stand for 5 minutes, before serving.
Cook and stir chicken breast, cut into strips; add garlic in hot oil in large skillet.
On medium-high heat chicken is cooked through.
Add water, stir fry, kikkoman sauce and sugar.
Stir; bring to boil.
Stir in uncooked rice, cover, remove from heat and let stand 5 minutes.
adding some of the oil - stir fry the vegetables along with the
Cut the chicken breasts into small cubes.
Heat the oil in a wok and swirl to coat.
Add the chicken in batches and stir fry over high heat for 5 minutes each batch, or until the chicken is tender.
Add the spring onion and chili and stir fry for 1 minute.
Add the soy sauce, fish sauce and sugar and toss briefly.
Stir in the basil and serve with jasmine rice.
omprehend the brand Bird's Eye Teriyaki Stir Fry -- That is the kind
Stir-fry meat in hot oil until cooked.
Add broccoli, carrots and water.
Cook and cover 5 to 7 minutes.
Add prepared sauce or seasoning mix.
Heat through.
Makes 3 to 4 servings.
he sugar is disolved.
Stir in 1 tbsp of the
Cut beef into small pieces.
Cook vegetables and beef together according to vegetable directions.
Serve on a bed of rice. Ready in minutes. Serves 2.
Brown and drain ground beef, onion and green pepper; set aside.
Cook rice according to directions on package.
Stir-fry frozen broccoli, carrots and water chestnuts until tender.
Mix ground beef mixture with rice and vegetables.
Serve hot.
Sauce: In a bowl, mix sauce ingredients together until smooth, Set aside.
Preheat grill: grill beef on high until medium rare, about 5 - 8 minutes. Slice steak thinly and keep covered.
Stir Fry: In a large wok, heat oil over medium heat; stir fry onions for about 5 minutes or until softened. Add peppers; stir fry for 3 minutes. Add sauce to veggies and stir fry for 2 minutes or until sauce thickens, Add beef , mango, cilantro and onions at the end just to coat.
Serve over a bed of rice.
r small bowl, combine the stir-fry sauce ingredients together, stirring well
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.