Stir-fry meat in oil.
Add soy sauce.
Add Chinese stir-fry (follow directions on package).
Prepare Rice-A-Roni (follow directions on box).
Add rice mix to vegetable mix.
Add water chestnuts.
Add soy sauce as needed.
Cook linguine in boiling water according to package, drain. Keep warm.
Coat skillet or wok with canola oil and heat to medium (325\u00b0).
Add frozen Chinese stir-fry and garlic to hot oil and stir-fry for 3 minutes.
Reduce heat and add olives, tomatoes, basil and parsley.
Cook 1 minute.
Remove wok from heat and add cooked linguine and Parmesan cheese.
Gently toss mixture.
Serve hot.
Heat oil in large skillet.
Add chicken breast and stir-fry for 5 minutes.
Add Hidden Valley mix, vegetables and soy sauce. Stir-fry over medium heat about 5 minutes.
Serve over chow mein noodles or Chinese rice.
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.
ater, cornstarch, oyster and stir-fry sauces; stir until cornstarch dissolves.
Heat
.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.
Heat oil in large pan.
Add meat and mushrooms.
Cook until meat is browned.
Add soy sauce and stir.
Add frozen vegetables. Cover and heat until tender, then add bean sprouts and stir-fry vegetables.
Heat through.
May make \"saucy\" by adding 1 tablespoon of cornstarch with 1/3 cup cold water.
Serve over rice.
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.
Place scallops in a bowl with soy sauce and sherry, garlic, and ginger. Let marinate for a few minutes.
Heat oil to med. in a skiller and add scallops and marinade and cook until almost done.
Add cooked broccoli and stir fry sauce to the pan and simmer until scallops are done. Serve over rice.
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.
he stir fry, and reserve the rest for leftovers or another recipe.
alf of the oil and stir fry the vegetables. Place in warm
ll of your vegetables for stir-frying.
Make the sauce
bowl. Add fish and stir to coat.
Sauce: Combine
he broccoli and stir-fry for 30 seconds.
Stir in the chicken
or 10 minutes.
Put stir-fry pan over high heat until
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 wok or skillet.
Add chicken and stir for 2 minutes.
Add vegetables and continue to stir-fry until the vegetables are crisp-tender.
Mix the seasoning, as directed, and pour over mixture.
Stir-fry 1 minute longer.
Serve over rice or chinese noodles.