br>While salmon bakes, heat stir-fry sauce in a medium skillet
Blanch vegetables 2-3 min in large
Cut sirloin steak into small pieces.
Cook in small amount of vegetable oil the steak and chicken pieces.
Drain off fat.
Add 1 package of frozen stir-fry vegetables.
Stir in some soy sauce. Cook until vegetables begin to get tender.
Add mushrooms and pineapple.
Cook until done, adding more soy sauce.
Serve over rice.
Place oil in large skillet or wok.
Lightly stir-fry chicken. Remove meat.
Add onion, stir-fry vegetables, mushrooms and water chestnuts.
Stir-fry vegetables just until tender.
Add chicken to this mixture.
Do not overcook vegetables.
Combine sugar, cornstarch, bouillon, pepper and water.
Pour this mixture over chicken and vegetables in skillet.
Stir constantly and cook only a minute or two until thickened.
Serve over hot rice.
Spray skillet very heavy with Pam.
Slice chicken breasts very thin.
Stir-fry in 1 tablespoon oil.
Remove.
Stir-fry the stir-fry vegetables in 1 tablespoon oil; add chicken.
In saucepan, mix sugar, vinegar, water, cornstarch and soy sauce. Stir well.
Cook over low heat until thick.
Pour over chicken and vegetables.
Serve with rice.
Stir together apricot juice, soy sauce,
o a rolling boil.
Stir in whole-wheat noodles and
Cut skinless chicken into small, 1-inch pieces.
Season chicken with lemon pepper.
Heat small amount of oil or butter (1 to 2 tablespoons) in a large skillet; add chicken.
Cook 2 minutes.
Add stir-fry vegetables.
Cook an additional 4 to 5 minutes.
Add stir-fry sauce.
Fill tortilla shell with desired amount of chicken/vegetable mixture.
Fry tortillas in small amount of butter.
In a skillet or wok over high heat, in 2 tablespoons hot oil, stir-fry beef or chicken until browned.
Remove to bowl and toss with soy sauce.
Add a little more (1 tablespoon) oil to skillet. Stir-fry vegetables, onion and garlic until vegetables are tender-crisp.
In a cup combine broth and cornstarch.
Add to skillet with beef.
Cook mixture until thickened, stirring often. Serve over rice.
Makes 4 servings.
Stir orange juice, soy sauce, garlic,
eat.
Add the frozen vegetables and begin cooking over medium
Heat oil in large pan.
Add meat and mushrooms.
Cook until meat is browned.
Add soy sauce and stir.
Add frozen vegetables. Cover and heat until tender, then add bean sprouts and stir-fry vegetables.
Heat through.
May make \"saucy\" by adding 1 tablespoon of cornstarch with 1/3 cup cold water.
Serve over rice.
Saute onion and green pepper in large skillet.
Add frozen stir-fry vegetables.
Stir and steam 10 minutes over medium heat. Add salt and pepper to taste, soy sauce, Worcestershire sauce and teriyaki.
(Do not overcook vegetables.)
ranges aside. Place juice and stir-fry vegetables and cook 2-3 minutes
br>Add frozen stir-fry vegetables and water chestnuts.
Stir-fry 3 minutes.
Fry venison in peanut oil until brown.
Add water chestnuts and pineapple, then stir in cream of broccoli soup until smooth. Add soy sauce to season.
Add frozen stir-fry vegetables.
Simmer 10 to 15 minutes.
Serve over white rice.
flour).
Measure out frozen stir-fry vegetables and put in a zippy
Combine stir-fry vegetables, shrimp, white wine, garlic, and honey in a skillet over high heat; cook and stir until mixture begins to simmer and shrimp are warmed through, about 10 minutes.
Cook chicken; add water, soy sauce, picante sauce, garlic salt and stir-fry vegetables.
Cook until heated, about 20 minutes on medium heat.
Add instant rice.
Cook another 5 minutes.
Turn off.
Add grated cheese on top.
Cover.
Let set 5 minutes or until cheese melts.
arlic and fry until golden brown, about 15 minutes. Stir occasionally to