s little as you like. For some odd reason this site
Combine beef, cornstarch and 1 tbsp fish
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 medium high for 2 minutes. Add vegetables and stir fry 4 minutes
icken with VH(R) Teriyaki Stir-Fry Sauce; refrigerate for at least 30 minutes
ag. Pour marinade over beef and mix around to coat
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.
small bowl, combine the stir-fry sauce ingredients together, stirring well
br>high heat.
Add beef and stir fry till brown.
Remove
lmost-ready when you begin stir-frying.
Combine cornstarch and
Cut beef across grain at a diagonal
Heat oil in wok or large skillet until almost smoking.
Add garlic and beef, then scallops, and stir-fry about 30 seconds.
Add remaining ingredients and stir-fry beef and scallops another 20 to 30 seconds.
eefless tips or seitan and stir-fry for less than 1 minute.
Cook salmon in 2 batches for 3 mins, stirring and turning
Marinate your beef or chicken for about 5 hours using about
ngredients together for the marinade.
Cut the beef into one inch
n a heatproof bowl for 5 mins. Stir to separate strands. Drain
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.
Heat oil in a wok or large frying pan on high. Stir-fry beef, onion and garlic for 5 mins, or until beef is browned all over.
Add curry powder and stir-fry for 1 min, or until fragrant. Add carrot and mushrooms and stir-fry for 3-4 mins, until softened.
Add stock, sauces and noodles and stir-fry for 1 min, or until combined. Bring to a boil.
Add peas and cabbage. Reduce heat to medium and cook, tossing occasionally, for 2-3 mins, until cabbage has wilted and peas are just tender. Ladle into take-out boxes or bowls.
eally hot (hazing), add beef slices. Stir-fry for 1-2 mins, until meat