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Simple Cauliflower Stir-Fry

br>Cut off and discard cauliflower leaves and cut out the

Chicken And Cauliflower Stir-Fry

Stir 1/4 cup water, soy

Chicken Stir-Fry

In skillet or wok, cook chicken in 2 tablespoons oil until tender.
Mix together broccoli, cauliflower, celery, onions, bell peppers and cabbage.
Pour into skillet with chicken.
Add stir-fry mix and let simmer until vegetables are tender.
Stir occasionally.
Serves 6.

My Favorite Stir Fry

ll of your vegetables for stir-frying.
Make the sauce

Oriental Stir-Fry

Stir-fry meat in oil.
Add vegetables and stir-fry (until about 1/2 to 3/4 done).
Combine seasoning mix, soy sauce, sugar and water.
Add seasoning mixture.
Stir-fry for 1 minute.
Serve over rice. Makes 6 to 8 servings.

Chicken Stir-Fry

Heat oil in wok or deep pan.
Add chicken; stir-fry for 1 minute.
Add vegetables; fry 1 minute.
Add water; cover and fry 2 minutes.
Stir and fry 2 more minutes.
Add red pepper and soy sauce.
Cook, stirring until chicken and vegetables are coated with sauce.
Makes 4 to 6 servings.
Serve with buttered garlic bread.

Sesame And Soy Vegetable Stir-Fry

ipples.
Add broccoli and cauliflower; stir-fry 2 to 4 minutes, stirring

Spicy Beef Stir Fry

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.

Beef And Noodle Stir Fry

eatproof bowl for 5 mins. Stir to separate strands. Drain.

Easy Chicken Stir Fry

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.

Ginger Beef Stir-Fry

il then add beef and stir-fry for 2 mins, or until

Pineapple-Cashew-Quinoa Stir-Fry

ring to a boil.
Stir a few times, lower the

Beef, Vegetable And Noodle Stir-Fry

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.

Chicken Cashew Stir Fry

Cook the rice according to the package directions.
Coat a wok or large skillet with no stick cooking spray. Stir-fry the vegetables on medium-high heat for 2 mins, or until just tender. Remove from the wok and set aside.
Coat the wok with cooking spray again and stir-fry the chicken for 5-6 mins. Add the vegetables and sweet and sour sauce and stir-fry for 1 min. Stir in the cashews. Serve with the rice.

Beef And Mushroom Stir-Fry

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.

Shrimp And Chili Pepper Stir Fry

arge skillet on high heat. Stir-fry the shrimp for 2-3

Stir-Fry

Clean chicken and cut into cubes.
Saute in soy sauce.
Put 1/4 cup of oil in frying pan.
Add chicken.
Cook chicken until done.
Add chopped vegetables.
Add water and stir-fry sauce. Simmer until vegetables are tender.
Serve over rice or noodles. Serves 4 to 6.

Pork And Vegetable Stir-Fry

Heat peanut oil in a wok or large frying pan over high heat. Working in batches, stir-fry pork for 1-2 mins, until browned. Set aside.
Add vegetable mix to wok and stir-fry for 1-2 mins, until just tender. Return pork to wok along with chili sauce, soy sauce and cabbage. Stir-fry for 1-2 mins, until cabbage wilts. Serve.

Beef And Vegetable Stir-Fry

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.

Scrambled Egg And Noodle Stir-Fry

Heat a wok over high heat. Add 1 tsp oil and swirl to coat surface. Add eggs and cook gently for 1 min, or until just set. Set aside. Add remaining oil and stir-fry onion for 1 min. Add frozen vegetables and stir-fry for 3-4 mins, or until heated. Add lime juice, soy sauce and sugar and stir-fry for 1 min. Remove wok from heat. Add noodles and egg. Serve sprinkled with peanuts.

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