oodles according to the package directions. Drain well
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.
Make the marinade: combine all the marinade ingredients in a bowl;
t, add half the minced garlic and ginger. Stir-fry until aromatic (about
ngredients together. With this lineup, the stir-fry will easily come together in
picking up chunks of the dough, squeezing it and
FOR THE STIR-FRY:.
Chop the onion and press the garlic. Let them sit for
In a small bowl, mix the wasabi powder with 1 teaspoon
Combine all the sauce ingredients. Mix until smooth. Set aside.
Heat oil in wok or large fry pan over medium-high heat. Add the garlic and ginger. Saute for 1 minute.
Add the diced pepper and snow peas. Stir-fry for 1 minute or until tender-crisp.
Add the shrimp; stir-fry just until shrimp turns pink (about 1 minute).
Add the sauce. Cook, stirring constantly, until the mixture comes to a boil and thickens. Stir in the green onions.
Serve over cooked rice or noodles.
lmost-ready when you begin stir-frying.
Combine cornstarch and
Cut up all your vegetables. I like to cut them into strips, but you can cut them anyway you like.
Put 2 tbs of oil into your wok or pan and let it heat.
Par-cook the broccoli then remove from pan.
Put remaining oil into wok or skillet and let it heat.
Cook chicken.
Add tofu.
Add 1/2 of stir fry sauce.
Stir until chicken is cooked through.
Add all vegetables and the remaining stir fry sauce.
Stir until all vegetables are cooked.
Serve over rice.
In a small bowl, combine the first six ingredients; set aside.
In a large skillet or wok, stir-fry chicken in oil for 5 to 6 minutes or until juices run clear.
Add the vegetables; stir-fry for 3 to 4 minutes or until crisp-tender.
Stir in pineapple and reserved soy sauce mixture; heat through.
Serve over rice.
Yield: 6 servings.
et cool.
For best results,place the quinoa in an airtight
gredients, set aside.
Combine the flour, cornstarch, and black
one.
Add vegetables.
Stir in soy sauce and garlic
ender. Drain the pork and reserve the liquid.
For the Stir Fry.
2
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.
Heat 1 tbsp of the oil in a wok on high heat. Stir-fry the lamb, in batches, for 2-3 mins or until browned. Remove from wok. Cover to keep warm.
Heat the remaining 1 tbsp oil in the wok. Stir-fry the onion for 2-3 mins or until tender. Add the broccolini and pepper. Stir-fry for 1-2 mins or until just tender.
Return the lamb to wok with stir-fry sauce and sugar snap peas. Stir-fry until heated through. Sprinkle with the greens onion. Serve with rice.
In a bowl, stir together the first three ingredients and add
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.