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.
ins. Stir to separate strands. Drain.
Meanwhile, heat a wok or
bsp fish sauce. Heat a wok or large frying pan over
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.
n a wok or large skillet on high heat. Stir-fry the shrimp
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.
ater.
Meanwhile, heat a wok or large skillet on high
In a small bowl, combine the sugar, cornstarch and mustard.
Stir in water and teriyaki sauce until smooth; set aside.
In a large skillet or wok, stir-fry beef until no longer pink; drain and set aside.
In the same pan, stir-fry vegetable blend and onion in oil until crisp-tender.
Stir cornstarch mixture and add to pan.
Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Add beef; heat through.
Serve with rice and sprinkle with sesame seeds.
In a wok, stir fry chicken in the oil until fully cooked.
Add green bean stir fry and water, cover and cook 5 to 7 minutes.
Stir occasionally.
Add prepared stir fry sauce or the homemade mustard sauce:
Dissolve bouillon in water and blend in remaining ingredients.
After adding either sauce heat through.
Makes 3 to 4 servings.
Dice chicken and heat oil in a large nonstick frypan or wok. Stir-fry chicken.
Add onion; stir until done.
Cook vegetables according to package directions.
Add to chicken.
Add 2 to 3 tablespoons soy sauce.
Add stir-fry sauce to taste.
Stir to mix well.
This is good alone with toast or eaten over rice.
n a large skillet or wok, stir-fry the vegetable blend and carrots
In a small bowl, combine the first six ingredients; set aside.
In a large skillet or wok, stir-fry chicken in oil for 5 to 6 minutes or until juices run clear.
Add the vegetables; stir-fry for 3 to 4 minutes or until crisp-tender.
Stir in pineapple and reserved soy sauce mixture; heat through.
Serve over rice.
Yield: 6 servings.
In a small bowl combine the first 6 ingredients, set aside.
In a large skillet or wok, stir fry chicken in oil for 5 to 6 minutes until juices run clear.
Add vegetables& stir fry 3-4 minutes till crisp-tender.
Stir in pineapple and soy sauce mix.
Heat through.
In a small bowl, combine cornstarch and orange juice until smooth.
Stir in the teriyaki sauce, mustard, ginger, garlic and orange peel; set aside.
In a large skillet or wok, stir-fry pork in oil until no longer pink; remove and keep warm.
Add vegetables to the pan; cook and stir for 2-3 minutes or until tender.Stir orange juice mixture; add to pan.
Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in pork. Serve with rice.
In a large skillet or wok, stir-fry chicken in oil for 3-4 minutes or until no longer pink. Stir in vegetable blend; cook, uncovered, for 4-6 minutes or until vegetables are tender.
Meanwhile, in a small bowl, combine the apple juice, soy sauce, peanut butter, brown sugar, garlic powder, ginger and cayenne. Stir into chicken mixture; heat through. Serve with rice.
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.
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.
et aside.
Place a wok over medium-high heat; when