Heat oil in a large non-stick saute pan over medium heat and add the onion, carrots, celery, broccoli and mushrooms.
Cook for 6-7 minutes, until the vegetables begin to soften and the mushrooms begin to brown.
Raise the heat and add the pepper strips, zucchini, garlic and pepper flakes and cook 3-4 minutes.
Stir in the noodles, Blue Dragon Sweet and Sour Stir Fry Sauce and water or broth. Toss well and simmer 2 minutes. Serve hot.
Coat chicken with cornstarch.
Heat oil on medium-high heat in skillet.
Add chicken; cook for 3 to 4 minutes, until golden brown. Set aside in a bowl.
Add bell pepper, snap peas and water chestnuts to skillet.
Stir-fry 2 to 3 minutes, until just tender. Add to this the stir-fry sauce and chicken.
Serve over rice; garnish with sliced scallions.
Toss chicken with cornstarch.
Heat oil in large nonstick frying pan. Add chicken stir-fry 2 or 3 minutes until vegetables are crisp and tender.
Pour in sauce and return chicken to skillet.
Then stir for a few minutes.
Assemble all ingredients. Preheat large skillet or wok over high heat for 10 seconds.
Add oil to skillet and heat for 15 to 20 seconds.
Carefully add chicken strips and stir-fry until chicken is cooked, about 5 or 6 minutes.
Add vegetables and pineapple, stir-frying 3 to 5 minutes or until vegetables are crisp-tender.
Stir in sweet and sour sauce.
Continue stirring until sauce covers all ingredients and is thoroughly heated. Serve over rice.
Makes 4 to 6.
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.
Put cornstarch in a plastic food bag. Add chicken and toss to coat.
Heat oil in wok or nonstick skillet over medium-high heat until hot but not smoking. Add chicken and stir-fry for 3-4 minutes until golden brown on all sides.
Remove to a bowl with a slotted spoon.
Add bell pepper, snap peas and water chestnuts to drippings in skillet.
Stir-fry 2 to 3 minutes or until vegetables are crisp-tender.
Pour in stir-fry sauce and return chicken to skillet.
Stir to coat chicken and vegetables. Garnish with scallions. Serves 4.
Drain pineapple, reserving 1/3 cup juice.
In large skillet, heat oil over medium-high heat.
Add pepper strips, stir-fry for 2 minutes.
Add green beans,
chicken, sweet and sour sauce, red pepper flakes, pineapple and reserved juice.
Stir-fry for 3 minutes or until heated through.
Serve over rice.
Makes 4 servings.
or 10 mins until browned and cooked through. Transfer to a
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.
Heat oil in a wok or large frying pan over high heat. Stir-fry fish for 2-3 mins, until cooked through. Add frozen vegetables, bamboo shoots and ginger. Stir-fry for 1-2 mins, until hot. Reduce heat to medium, add sauce and bring to simmer. Sprinkle with sliced green onion and serve with steamed rice.
Place wok over high heat.
When wok is hot, add 2 tablespoons oil.
When oil is hot, add chicken and garlic.
Stir-fry until chicken is opaque (4 minutes).
Remove from wok.
Add 1 tablespoon of oil to wok.
When hot, add onion and green pepper.
Stir-fry for 1 minute.
Return chicken to wok.
Add Sweet and Sour Sauce and pineapple chunks.
Stir until liquid boils and thickens (about 1 minute).
Serve over bed of rice.
ombine the next 4 ingredients, stir in chicken; let stand for
nto about 1 inch balls and fry until brown, then set off
side. Combine the remaining sweet and sour sauce ingredients in a small
Blend the sweet and sour sauce and water-set aside.
eat. Toss together pork, peppers and oil. Season. Working in batches
Stir together sauce ingredients.
Place
In large mixing bowl combine and mix: ground meat, sugar,
Mix flour, sea salt and pepper on a large plate.
lightly beat egg whites in a medium bowl.
spread coconut on another large plate.
dip shrimp in flour then in egg whites.
roll each shrimp in coconut until well covered.
heat lard in a large cast-iron skillet over medium high heat and fry shrimp until browned and crispy, about 5 minutes on each side.
Soy Sauce:
Mix all ingredients and stir until sugar is dissolved.
makes 1 cup.
Serve shrimp with sweet and sour soy sauce.
n half. Blend reserved syrup and sweet and sour sauce; set aside.
Cut