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.
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.
ot.).
Add garlic and shrimp; stir fry 2 min or until internal
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.
Cut beef across grain into thin slices; coat with 1 tablespoon stir-fry sauce.
Let stand 15 minutes.
Remove and cut broccoli flowerets into bite size pieces.
Peel stems; cut diagonally into thin slices.
For the stir-fry sauce; in a small bowl whisk
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.
For the XO sauce: heat half of the oil
Place all stir fry SAUCE ingredients together in a
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.
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.
Cover skillet with lid. Cook for 5 to 7 minutes or
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.
easure, combine stir-fry sauce and cornstarch until well mixed.
Add shrimp, pineapple
hree to four times.
For the Stir Fry Sauce: Place the ginger and
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.
Heat oil in nonstick skillet.
Add vegetables; stir-fry 4 minutes.
Add garlic; stir-fry 1 minute or until vegetables are tender-crisp.
Add shrimp and stir-fry sauce; stir-fry 1 to 2 minutes until hot through.
Serve over rice.
eal , then marinade in refrigerator for a minimum of two hours
small bowl, combine the stir-fry sauce ingredients together, stirring well to
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.