For the stir-fry sauce; in a small bowl whisk together 1/
In wok or large skillet, heat 2 tablespoons corn oil over medium heat.
Add the carrots, green peppers and onions; stir-fry 3 minutes.
Remove vegetables from pan.
Add 1 tablespoon corn oil and the chicken strips; stir-fry for 2 minutes, or until chicken turns white.
Return vegetables, Stir in the Stir-Fry Sauce Mix. Stirring constantly, bring to boil over medium heat and boil 1 minute.
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.
e chicken on a cutting board and use a sharp knife
5 minutes. Place wings in a large bowl and pour the
Place all stir fry SAUCE ingredients together in a blender or food processor. Process
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 large skillet over medium-high heat. Add vegetables; cook, stirring occasionally, for 7 to 8 minutes or until crisp-tender.
STIR in cooked pasta, stir-fry sauce, water, and crushed red pepper; cook for 1 to 2 minutes or until mixture is heated through. Sprinkle with nuts just before serving.
br>In a cup or small bowl, combine the stir-fry sauce ingredients together
rinade in refrigerator for a minimum of two hours. For best results marinade
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.
ney in a small microwave-safe bowl. Microwave for 20 to
or into thirds. Tip: If stir-frying larger bok choy, slice
Mix all ingredients and store in a large jar or Tupperware container. Store in refrigerator for up to three months. Mix well before using. Use on pork, chicken, beef, or as a stir-fry sauce.
When I use it on chicken, I add a little orange juice. For beef, I add a little Worcestershire sauce. For pork, I add a little brown sugar.
For best results, marinate your meats in the sauce overnight in a large zip-lock bag.
ablespoon oil get hot in a large skillet or wok over
lder zucchini tend to have a bitter after-taste.
Carrots
egetables.
If using as a stir fry sauce, cook your meat and then
FOR THE STIR-FRY:.
Chop
Defrost shrimp, if needed.
Heat vegetable oil in a skillet.
Cook onions about halfway through.
While onions cook, crush ramen noodles into small pieces or large crumbs.
Add stir-fry sauce, shrimp, pineapple chunks (with juice) ramen noodles, bell pepper, mushrooms, and lemon juice.
Stir-fry for a couple minutes, then serve warm or cold.
Put cornstarch in a plastic food bag. Add chicken and toss to coat.
Heat oil in wok or nonstick skillet over medium-high heat until hot but not smoking. Add chicken and stir-fry for 3-4 minutes until golden brown on all sides.
Remove to a bowl with a slotted spoon.
Add bell pepper, snap peas and water chestnuts to drippings in skillet.
Stir-fry 2 to 3 minutes or until vegetables are crisp-tender.
Pour in stir-fry sauce and return chicken to skillet.
Stir to coat chicken and vegetables. Garnish with scallions. Serves 4.