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.
Cook the rice per package directions, omitting the addition of any fat.
In a bowl, combine the pork, sherry, soy sauce, and cornstarch.
Heat the oil in a large nonstick skillet over med-high heat until nearly smoking.
Add in the broccoli and red pepper; stir-fry 2 minutes.
Add in the pork strips; stir-fry 4 minutes.
Add in the orange juice, hoisin, and honey; stir-fry 2 minutes longer or until the pork is cooked through.
Serve over rice.
For Marinade:.
Combine all ingredients and pour over cooked pork.
Toss
at or bone from pork chops. Cut pork into long, slender strips
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.
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.
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.
ith boiling water. Let stand for 4-5 mins or until
In a small bowl, combine cornstarch and orange juice until smooth.
Stir in the teriyaki sauce, mustard, ginger, garlic and orange peel; set aside.
In a large skillet or wok, stir-fry pork in oil until no longer pink; remove and keep warm.
Add vegetables to the pan; cook and stir for 2-3 minutes or until tender.Stir orange juice mixture; add to pan.
Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in pork. Serve with rice.
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Combine the first 7 ingredients and set aside.
Stir-fry pork in 1 tablespoon oil, browning all sides. Remove pork and add remaining tablespoon of oil.
Add the next 5 ingredients and stir-fry for 2 minutes.
Add pork and cook all ingredients 2 more minutes.
Slowly add the set-aside mixture, stirring until sauce thickens and boils.
Serve over rice.
Cut pork in slices; set aside.
Cut pineapple (drain; save juice).
In bowl, combine orange juice, soy sauce, honey, bouillon, garlic, pepper and reserved pineapple juice.
In wok, stir-fry pork and pepper squares in hot oil for about 2 to 3 minutes, or until meat is browned.
Remove.
Pour juice mixture into wok.
Add pineapple.
Cover and cook 2 minutes.
Remove and put on platter.
Return pepper and pork to wok; stir together cornstarch and water.
Add to wok.
Cook and stir until bubbly. Spoon on pineapple spears.
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.
Combine soy, catsup, vinegar and cornstarch in small bowl. Stir in brown sugar, salt and pepper.
Set aside.
Stir-fry pork in 1 tablespoon oil in a large skillet until browned on all sides. Remove with slotted spoon.
Reserve.
Add oil to skillet.
Add onions and apples; stir-fry 2 minutes.
Add pork.
Stir soy mixture and add to skillet.
Stir-fry until mixture thickens and boils. Serve with hot rice.
In skillet, stir-fry pork on medium-high 4 to 5 minutes.
In large bowl, toss pork with remaining ingredients.
Serve with hot French bread.
eg.
Just before water for the noodles hits boiling point
Blend reserved juice into cornstarch; stir in soy sauce. Add chicken
arinate in a covered bowl for a minimum of 30 minutes
Prepared noodles or rice, for serving.
For the sauce, combine all ingredients
Combine meat, cornstarch and soy sauce; let stand 10 minutes. Stir-fry meat in 2 tablespoons hot oil in wok or large skillet over high heat 2 minutes; remove.
Heat remaining 1 tablespoon oil in same pan.
Add vegetables; stir-fry 2 minutes.
Combine Lucky Seven Stir-Fry Sauce and red pepper; pour mixture over vegetables. Cook, stirring, until sauce boils and thickens.
Stir in meat to combine.