ish flakes easily.
For the stir fry vegetables, heat vegetable oil in a
ook. So I lightly fry sliced garlic on both sides
FOR THE STIR-FRY:.
Chop the onion and
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 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 a wok or frying pan over high heat. Add oil and swirl to coat surface. Add onion. Stir-fry for 1 min, or until starting to brown. Add vegetables and stir-fry for 2 mins, or until starting to soften. Add sauce and noodles. Stir- fry for 1 min, or until heated through. Add chicken and toss to combine.
Serve topped with green onions.
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 a wok or large frying pan over high heat. Stir-fry onion, garlic, ginger and chili for 1 min, until tender. Add vegetables and stir-fry until just tender. Add soy sauce, chili sauce and hoisin sauce. Stir-fry for 1-2 mins, until bubbling.
Sprinkle with macadamia nuts. Serve with rice.
hicken; marinate in the refrigerator for 24 hours.
To prepare
Combine lamb and half the hoisin sauce in a medium bowl. Cover and refrigerate 30 mins.
Heat an oiled wok on high heat. Stir-fry lamb, in batches, until browned. Remove from wok.
Add vegetables, 2 tbsp water and half the green onion to the wok; stir-fry until vegetables are almost tender. Return lamb to wok with remaining hoisin sauce; stir-fry until heated through. Season to taste. Sprinkle with remaining green onion.
nions.
To prepare sauce, stir together orange juice, water, sherry
Heat the peanut oil in a skillet; add ginger and garlic and stir-fry for 30 seconds.
Add the vegetables, soy sauce, black bean sauce, chili sauce and vegetable stock.
Stir-fry for 3 minutes.
Add the sesame oil and the cornstarch, diluted with water, and give it one final stir.
Serve with jasmine rice or Oriental noodles.
ntil hot and add chicken. Stir fry 5 minutes until opaque in
hard stalks (if using) and stir fry for 1 minute.
Add the
Prepared noodles or rice, for serving.
For the sauce, combine all ingredients
In small bowl, combine honey, stir fry sauce and crushed red pepper flakes; set aside.
In wok or large skillet, heat oil over medium-high heat; add vegetables and toss while cooking, about 2 to 3 minutes.
Add honey sauce, stir until all vegetables are glazed and sauce is bubbly hot, about 1 minute.
Serve as a vegetable side dish or over steamed rice or noodles for a main dish.
Heat sesame oil in large skillet.
Start cooking rice according to directions on package.
Stir-fry meat and ginger in skillet, remove.
Stir fry vegetables in oil (add more if required) until tender-crisp.
Return meat to skilled, mix with vegetables, gravy, soy sauce, and pepper.
Serve meat/vegetable mix onver rice.
For the sauce:
Combine all ingredients in a small bowl; set aside.
For the stir fry:
Heat 1 tsp oil in a large skillet or wok over medium. Cook and stir pheasant and garlic for 6-8 minutes, or until pheasant is just barely pink. Remove from pan and cover to keep warm.
Increase heat slightly, add remaining oil and vegetalbes. Cook and stir until vegetables are crisp-tender.
Add pheasant back to pan and heat through for a minute.
Add sauce to pan, stir over medium heat until it reaches a boil, and has thickened.
he first five ingredients.
For the stir-fry: Combine the garlic, scallions
Heat oil.
Add garlic and ginger.
Stir-fry 15 seconds. Remove garlic.
Add vegetables and soy sauce.
Stir-fry 3 to 5 minutes, stirring vegetables until they are tender-crisp.