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.
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.
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.
Place broccoli in a microwave-safe bowl with 1/2 c water. Cover loosely and microwave 7-10 minutes or until mostly cooked.
In large skillet or wok, heat both oils. Add garlic, ginger, and red pepper; cook about 1 minute, or until fragrant. Do not allow garlic to brown.
Stir in cooked broccoli and stirfry until cooked to desired doneness. Stir in cooked rice and stir fry sauce. Stir until heated through.
Spray skillet very heavy with Pam.
Slice chicken breasts very thin.
Stir-fry in 1 tablespoon oil.
Remove.
Stir-fry the stir-fry vegetables in 1 tablespoon oil; add chicken.
In saucepan, mix sugar, vinegar, water, cornstarch and soy sauce. Stir well.
Cook over low heat until thick.
Pour over chicken and vegetables.
Serve with rice.
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.
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.
Stir-fry in wok or large (no stick) pan until vegetables are done, but not too soft, in about 2 tablespoons of oil.
Add your shrimp, scallops or imitation crab meat; stir-fry
another 5 minutes.
Serve over rice or Chinese noodles.
Place water and vegetables in large saute pan, cover and bring to a boil on Medium-high. Cook 5 minutes.
Add both packages of ramen noodles, breaking noodles apart while adding to veggies (do not add seasoning from packets). Stir in meatballs; cover and cook 3 minutes.
Stir in stir-fry sauce; cook (uncovered) for 4 minutes, stirring occasionally, or until sauce is thoroughly heated. Sauce will thicken while standing.
Serve.
Saute shrimp in olive oil and 1 TBSP of garlic in large skillet until almost done. Remove from pan to another dish.
Add onion, bell peppers, mushrooms, and remaining garlic to the skillet and cook until tender (add more oil if necessary).
Add shrimp to the skillet and cook until done, add stir fry sauce to the skillet.
Serve over rice.
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.
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.
il then add beef and stir-fry for 2 mins, or until
ring to a boil.
Stir a few times, lower the
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.
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.
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.
arge skillet on high heat. Stir-fry the shrimp for 2-3
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.