he brand Bird's Eye Teriyaki Stir Fry -- That is the kind I
Toss chicken with VH(R) Teriyaki Stir-Fry Sauce; refrigerate for at least
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.
o coat.
Add the shrimp and stir fry 1 1/2 minutes
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.
eanwhile, combine slaw, scallions and teriyaki sauce in skillet. Cook for
Heat oil in a wok over medium heat. Add shrimp, garlic, garlic powder, and ginger. Cook until shrimp are opaque, 3 to 5 minutes.
Add brown sugar and sesame seeds. Blend in white wine, teriyaki sauce, and teriyaki marinade and bring to a boil. Add frozen vegetables and return to a boil. Reduce heat to a simmer. Cover and cook until vegetables are heated through and tender, 10 to 15 minutes.
Serve stir-fry over a bed of rice.
large skillet or wok, stir-fry shrimp in 3 teaspoons oil for
eat on medium-high heat. Stir-fry pepper for 2-3 mins
killet on high heat. Stir-fry the shrimp for 2-3 mins until
Place noodles in a large, heatproof bowl. Cover with boiling water. Let stand for 5 mins until tender. Drain well.
Heat oil in a wok or large skillet on high heat. Stir-fry ginger, garlic and chili pepper for 1 min. Add broccolini and green onions and stir-fry for 1 min.
Add shrimp and stir-fry for 1-2 mins or until shrimp change color. Stir in sherry and fish sauce. Bring to a boil. Reduce heat to medium. Add noodles and stir-fry for 1 min. Drizzle with soy sauce.
Boil broth, soy sauce and sherry.
Remove from heat and keep warm.
Mix cornstarch with water and set aside.
Stir fry garlic, ginger and green onion for 1 minute in oil.
Add shrimp and stir fry for 2 minutes or until barely opaque.
Remove from wok and set aside.
Add more oil and stir fry pea pods.
Add broth mix and boil.
Add shrimp and heat through.
Stir in cornstarch to thicken.
Serve with rice right away.
Heat oil in a wok over medium-high heat. Stir-fry garlic and ginger until golden. Add pork and stir-fry for 2-3 mins, until cooked through. Add shrimp and stir-fry for 2 mins. Reduce heat and stir in lemon juice and fish sauce. Simmer, tossing, for 1 min then stir in noodles.
Push mixture to 1 side of wok. Add eggs and cook, stirring, until scrambled. Toss noodle mixture through eggs and add remaining ingredients. Stir-fry for 1 min. Serve with lime wedges.
Heat a wok or large frying pan over high heat. Add oil and swirl to coat surface. Add chicken and bacon and stir-fry for 3 minutes or until chicken is just cooked.
Add onion and stir-fry for 1 minute. Add frozen vegetables, bok choy and sauces and stir-fry for 4 minutes or until vegetables are tender.
Add rice and shrimp and stir-fry for 2 minutes or until heated. Serve sprinkled with sesame seeds and cilantro.
Heat the oil in a wok or large skillet on high heat. Stir-fry the curry paste for 2-3 mins, until fragrant.
Add the shrimp and stir-fry for 2-3 mins, until they change color. Add the vegetables and stir-fry for 1 min.
Stir in the coconut milk and bring to a boil. Reduce the heat to medium and simmer for 2-3 mins, stirring.
Season with lime juice, brown sugar and fish sauce to taste. Serve with rice noodles.
the bottle of the teriyaki sauce.
Put oil in
Peel shrimp.
Dissolve bouillon in hot water.
Add cornstarch and pepper.
Stir in lemon juice and soy sauce.
Stir and set aside.
Heat wok to high.
Add oil; add green onions and green pepper.
Stir-fry.
Remove.
Add shrimp.
Stir-fry 2 to 4 minutes until done.
Stir in lemon juice mixture.
Cook until thickened and bubbly.
Add green onions and peppers.
Cover and cook 1 minute.
Serve over rice.
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.
\"x2\" pieces.
Mix teriyaki & garlic together. (Reserve and refrigerate
b>shrimp; stir to coat evenly; let stand for 10 minutes.
Put stir-fry