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.
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.
asily.
For the stir fry vegetables, heat vegetable oil in a wok
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.
Heat a wok or frying pan over high heat. Add oil and swirl to coat surface. Add onion. Stir-fry for 1 min, or until starting to brown. Add vegetables and stir-fry for 2 mins, or until starting to soften. Add sauce and noodles. Stir- fry for 1 min, or until heated through. Add chicken and toss to combine.
Serve topped with green onions.
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.
Heat oil in a large wok over high heat. Add chicken, water chestnuts, celery, carrots, green beans, mushrooms, bean sprouts, broccoli, cabbage, stir-fry sauce, garlic, green onion, sesame seeds, ground ginger, and salt. Cook, stirring often, until vegetables are tender to taste and chicken is no longer pink inside and juices run clear, 20 to 30 minutes.
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.
Combine lamb and half the hoisin sauce in a medium bowl. Cover and refrigerate 30 mins.
Heat an oiled wok on high heat. Stir-fry lamb, in batches, until browned. Remove from wok.
Add vegetables, 2 tbsp water and half the green onion to the wok; stir-fry until vegetables are almost tender. Return lamb to wok with remaining hoisin sauce; stir-fry until heated through. Season to taste. Sprinkle with remaining green onion.
Heat oil in a wok or large frying pan over high heat. Stir-fry onion, garlic, ginger and chili for 1 min, until tender. Add vegetables and stir-fry until just tender. Add soy sauce, chili sauce and hoisin sauce. Stir-fry for 1-2 mins, until bubbling.
Sprinkle with macadamia nuts. Serve with rice.
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.
Heat the peanut oil in a skillet; add ginger and garlic and stir-fry for 30 seconds.
Add the vegetables, soy sauce, black bean sauce, chili sauce and vegetable stock.
Stir-fry for 3 minutes.
Add the sesame oil and the cornstarch, diluted with water, and give it one final stir.
Serve with jasmine rice or Oriental noodles.
Heat oil.
Add garlic and ginger.
Stir-fry 15 seconds. Remove garlic.
Add vegetables and soy sauce.
Stir-fry 3 to 5 minutes, stirring vegetables until they are tender-crisp.
nions.
To prepare sauce, stir together orange juice, water, sherry
Cut skinless chicken into small, 1-inch pieces.
Season chicken with lemon pepper.
Heat small amount of oil or butter (1 to 2 tablespoons) in a large skillet; add chicken.
Cook 2 minutes.
Add stir-fry vegetables.
Cook an additional 4 to 5 minutes.
Add stir-fry sauce.
Fill tortilla shell with desired amount of chicken/vegetable mixture.
Fry tortillas in small amount of butter.
Heat 1 tablespoon oil in nonstick skillet; stir-fry chicken until browned, 5 minutes.
Add vegetables; stir-fry until crisp-tender.
Stir in contents of sauce packet.
Cook until hot. Microwave French fried onions 1 minute.
Sprinkle over stir-fry. Serve with rice.
Yield: 6 servings.
ntil hot and add chicken. Stir fry 5 minutes until opaque in
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.
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.
Stir together sauce ingredients. Set aside while preparing stir fry.
Pat tofu dry with a towel to remove excess water. Cut into 1/2-inch cubes.
Heat a large skillet or wok over medium-high heat. Add oil and tofu; stir frequently until tofu is lightly browned, about 5 minutes. Add snow peas, carrots and onion. Stir-fry about 5 minutes until vegetables are cooked, but still crisp. Stir in prepared sauce and cook 1-2 minutes until sauce is slightly thickened. Serve immediately.