inoa, juice, water, and soy sauce in a medium-sized pot
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.
small bowl, combine the stir-fry sauce ingredients together, stirring well to
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.
ooking liquid.
Meanwhile, prepare stir fry: In a wok or large
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.
Mix all the sauce ingredients until smooth.
Cook
Fry shrimp until done.
Cook rice as instructed on box.
Add Worcestershire and soy sauce.
Add chestnuts and bamboo to rice. Mix shrimp and 1/2 cup of stir-fry sauce.
Simmer for 5 minutes. Depending on amount of rice, makes 2 to 4 servings.
Combine chicken broth, peanut butter and soy sauce; set aside.
Stir-fry chicken and garlic in vegetable oil until chicken is almost done.
Add frozen vegetables and sauce mixture. Stir-fry 5 to 7 minutes longer until thickened.
Serve over prepared rice.
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.
eggies, onions and soy sauce.
Stir-fry for 4 minutes then add
Marinate pork or chicken in stir-fry sauce.
In nonstick skillet, stir-fry pork (chicken) over medium to high heat for 4 to 5 minutes.
Toss in large bowl with remaining ingredients.
Serve with hot French bread.
Bring water to a boil. Add rice, stir and return to a boil. Place lid on pot. Lower heat to low and simmer for 20 minutes.
Warm wok or large pan over medium to high heat. While heating, cut sirloin steak into thin strips. Add oil to wok. Add steak.
While beef is cooking, mix together the sauce ingredients and set aside.
Add frozen vegetables and stir-fry until vegetables reach tender-crisp.
Add sauce to wok. Stir into beef and vegetables mixture until boiling and thickened.
Serve over rice.
In a medium skillet or wok heat 3 tablespoons oil over medium-high heat.
Add broccoli and mushrooms; stir-fry 1 minute or until crisp-tender.
Remove from skillet.
Add remaining 3 tablespoons oil to skillet and heat.
Add beef or chicken; stir-fry 1 to 3 minutes.
Return vegetables to skillet.
Add Oriental Sauce Mix.
Bring to boil, stirring constantly.
Boil 1 minute or until beef/chicken is cooked through.
Stir in tomatoes and heat through. Serve over rice, if desired.
Makes 4 servings.
nd butter).
Whisk together sauce ingredients in a small bowl
In a bowl, stir together the first three ingredients
arlic and ginger. Stir-fry 1 min. Add ground beef, stir-fry, breaking up
Cut chicken.
Drain oranges, reserving 1/4 cup syrup.
Cook ginger in hot oil 30 seconds.
Add chicken and stir-fry about 3 minutes.
Add snow peas, reserved syrup and stir-fry sauce.
Heat to boiling.
Reduce heat, cover and cook 2 minutes.
Top with orange sections.
Serve over rice.
Makes 2 servings, about 300 calories.
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.
cornstarch and 1 tbsp fish sauce. Heat a wok or large