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.
Wash and drain cabbage wedges and carrot sticks.
Coarsely shred cabbage and grate carrots.
Heat oil in large skillet over medium heat until hot.
Add grated carrots and stir-fry for 1 minute; add cabbage, onion, garlic powder, red pepper, salt and sugar.
Stir-fry for 3 additional minutes or until vegetables are tender.
Stir ingredients constantly.
Yields approximately 5 servings.
In large skillet or wok, heat oil over medium heat; stir-fry shredded cabbage, onion, carrot, bacon, vinegar, caraway seeds, salt and pepper for 3 minutes.
Cover and cook just until cabbage is wilted, about 10 minutes.
Arrange pierogies on cabbage mixture; cover and steam, turning pierogies once, until cabbage is tender, about 10 minutes.
Serve with sour cream and chives.
Heat 3 tsp of oil in a skillet or a stir fry pan.
Add cabbage and stir fry cabbage for about 2 minutes or until tender.
Remove cabbage and keep warmed; sprinkle with salt and pepper, to taste.
In the same pan, add 3 tsp of oil and stir fry onions and garlic until tender.
Add the shrimp, water and soy sauce; cook until shrimp turns pink.
Sprinkle with cilantro and red pepper flakes, stir.
Serve shrimp mixture over cabbage.
5 minutes. Remove from heat. Stir cabbage and salt into the pot
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.
FOR THE STIR-FRY:.
Chop the onion and
In a large skillet or wok, stir-fry cabbage in oil until cabbage begins to soften.
Add beef; cook and stir for 3 minutes.
Add the onions and celery; stir-fry for 2 to 3 minutes or until vegetables are crisp-tender.
Add the bean sprouts, bamboo shoots and water chestnuts.
In a small bowl, combine the sugar, cornstarch, broth and soy sauce until smooth; stir into beef mixture.
Bring to a boil; cook and stir for 2 minutes or until thickened and vegetables are tender.
Serve over rice.
.
Add garlic and shrimp; stir fry 2 min or until internal
Cook & drain noodles per package.
Chop/dice pork steaks.
Chop green onions 1\" long and halved.
Cut red onion in wedges.
Heat wok or large frying pan over high heat.
Heat oil, add pork n pepper, stir-fry untill browned. (est 3 to 4 min).
Add onions, stir-fry for 2 minutes.
Add cabbage, carrot, noodles, sauce, and pepper.
Cook 3 min untill heated thru.
In skillet or wok, cook chicken in 2 tablespoons oil until tender.
Mix together broccoli, cauliflower, celery, onions, bell peppers and cabbage.
Pour into skillet with chicken.
Add stir-fry mix and let simmer until vegetables are tender.
Stir occasionally.
Serves 6.
Heat oil in a large wok over high heat. Add chicken, water chestnuts, celery, carrots, green beans, mushrooms, bean sprouts, broccoli, cabbage, stir-fry sauce, garlic, green onion, sesame seeds, ground ginger, and salt. Cook, stirring often, until vegetables are tender to taste and chicken is no longer pink inside and juices run clear, 20 to 30 minutes.
ver high heat. Cook and stir chicken in hot oil until
Stir-fry cabbage, carrots and onion in margarine until crisp-tender.
Add remaining ingredients; stir over low heat until process cheese spread is melted.
Serve over chow mein noodles or rice, if desired.
Makes 6 servings.
Heat oil in a large, heavy skillet.
Add cabbage and stir-fry for 5 minutes.
Add pepper and stir 5 more minutes.
Reduce heat; cover and continue cooking 5 minutes longer.
Add sugar, vinegar and seed and continue cooking and stirring 2 to 3 additional minutes until heated.
Nice to serve with pork or corned beef.
Combine oil, onion, hamburger meat and sausage in skillet. Stir-fry until meat is brown. Add cabbage and about 1/2 cup water, salt and pepper. Cover and simmer slowly, stirring often, until cabbage is tender and water has evaporated.
Makes about 4 servings.
In a large skillet, cook bacon over medium heat until crisp.
Remove to paper towels and drain, reserving 1 tablespoon drippings.
Stir-fry cabbage in drippings for 5 minutes.
Add garlic powder, salt, mustard and bacon.
Cook and stir until heated through.
Place noodles in a large heatproof bowl. Cover with boiling water and separate noodles with fork. Drain.
Heat oil in a wok over high heat. Stir-fry beef, in batches, until browned all over. Remove from pan.
Add green beans to wok and stir-fry until almost tender. Add garlic, chilies and stir-fry paste. Stir-fry until fragrant. Add bok choy and stir-fry until just tender.
Return beef to wok along with beef stock, noodles and spring onions. Stir-fry until hot. Add mint and toss to combine.
eatproof bowl for 5 mins. Stir to separate strands. Drain.
Heat oil in skillet.
Add chopped onions and chopped cabbage and stir-fry 3 minutes.
Add string beans and cook for additional 3 minutes.
Remove from heat and cover.