Cut turkey strips 2 inch pieces.
Slice bok choy, chestnuts, mushrooms and onions.
Heat oil in wok, Dutch oven or heavy skillet on medium-high for 2-3 minute.
Add turkey. Stir-fry 3-5 minutes until turkey turns white and begins to brown; remove to plate.
Add vegetables to wok.
Stir-fry 4-5 minutes.
Combine Stir-Fry Sauce ingredients.
Pour over vegetables.
Add turkey. Heat and stir 2-3 minutes more until sauce is thickened.
Serve over rice or chow mein noodles.
Yield:
Serves 6.
dd the ginger and turkey strips.
Stir-fry over a fairly high
SAUCE: Combine all ingredients in small bowl.
STIR_FRY: Combine 2 tbsp sauce and the turkey in a bowl. Let marinate for 30 minutes at room temperature.
Heat oil in large skillet over medium-high heat. Add onion; stir-fry for 2 minutes.
Add sweet potato, broccoli and pepper. Stir-fry for 2 minutes.
Add 1/2 cup water; cover and cook 6-8 minutes until sweet potato is tender.
Add remaining sauce and heat while stirring gently to combine.
igh 2-3 minutes. Cut turkey into 1\" pieces; add to
In a skillet or wok, heat the oil on high heat.
Add the garlic, onion and chicken.
Stir-fry for one minute.
Add Roger Hong's stir-fry sauce.
Cover and cook until chicken is done, approximately 2 minutes.
Add the carrots and broccoli on top of the chicken.
Cover and cook for 1 minute for crispy broccoli. Serve immediately.
Cut turkey into 1/2 x 1
gave nectar to make the stir-fry sauce. Cut the onion into
In a plastic bag, combine salt, pepper, garlic powder and paprika; mix well.
Add turkey strips and coat with seasonings. In a skillet (or wok), heat 2 tablespoons oil; stir-fry turkey 3 to 4 minutes or until no longer pink inside.
Remove from skillet; keep warm.
Add remaining oil, yellow peppers, green peppers and snow peas.
Stir-fry 1 minute.
Sprinkle with Italian seasoning. Reduce heat and cook 2 minutes until vegetables are tender and crisp.
Add turkey and tomatoes.
Heat 2 minutes longer until warm through.
Cut turkey into 2 inch strips.
In a large skillet or wok, stir-fry turkey in oil over medium-high heat until no longer pink, about 5 to 6 minutes. Remove turkey and keep warm.
Stir-fry the onion, carrot, green pepper and mushrooms until crisp-tender, about 5 minutes.
In a large skillet, stir-fry turkey in oil over medium-high heat until no longer pink (5 to 6 minutes).
Remove turkey and keep warm.
Stir-fry onion, carrots, green pepper and mushrooms until crisp and tender (5 minutes).
In a small bowl, combine broth, cornstarch, soy sauce and ginger.
Add to skillet.
Cook and stir until thickened.
Return turkey to skillet with pea pods. Cook and stir until heated through.
If desired, serve over rice and top with cashews.
In a large skillet or wok, stir-fry turkey in oil until no longer pink, 5 to 6 minutes.
Stir-fry the onion, carrot, green pepper and mushrooms until crisp-tender.
In a small bowl, combine chicken broth, soy sauce, cornstarch and ginger.
Add to the skillet; cook and stir until thick.
Return meat to skillet with pea pods; cook and stir until heated through.
Serve over rice. Chicken can be substituted for turkey.
In large skillet or wok, stir-fry turkey in oil over medium-high heat until no longer pink, approximately 5 to 6 minutes.
Remove turkey and keep warm.
Stir-fry onion, carrot, green pepper and mushrooms until crispy and tender.
In small bowl, combine chicken broth, cornstarch, soy sauce and ginger. Add to the skillet; cook and stir until heated through.
If desired, serve over rice.
Heat large nonstick skillet or wok over medium-high heat until hot.
Add oil; heat until it ripples.
Add turkey; cook and stir 4 to 5 minutes or until no longer pink.
Add frozen vegetables and onion; cook and stir 6 to 8 minutes or until vegetables are crisp and tender.
Add stir-fry sauce; cook until thoroughly heated. Serve over hot cooked rice.
Makes 4 (1 1/4 cup) servings.
In large skillet saute vegetables and onion in oil for 6 to 8 minutes until crisp-tender.
Combine stir-fry sauce and turkey. Add to vegetable mixture; heat thoroughly.
Serve over rice, if desired.
In a large skillet, saute vegetables and onion in oil for 6 to 8 minutes until crisp-tender.
Combine stir-fry sauce and turkey. Add to vegetable mixture; heat thoroughly.
Serve over rice.
Place noodles in a large heatproof bowl. Cover with boiling water and separate noodles with fork. Drain.
Heat oil in a wok over high heat. Stir-fry beef, in batches, until browned all over. Remove from pan.
Add green beans to wok and stir-fry until almost tender. Add garlic, chilies and stir-fry paste. Stir-fry until fragrant. Add bok choy and stir-fry until just tender.
Return beef to wok along with beef stock, noodles and spring onions. Stir-fry until hot. Add mint and toss to combine.
eatproof bowl for 5 mins. Stir to separate strands. Drain.
Heat half the oil in a wok or large skillet on high heat. Add almonds and stir-fry for 1-2 mins, until golden. Drain on paper towels
Add chicken in 2 batches to wok and stir-fry for 2-3 mins, until golden. Transfer to a plate.
Heat remaining oil in wok. Stir-fry pepper and onion for 1-2 mins, until onion is tender.
Return chicken to wok with sugar snap peas, stir-fry sauce and almonds. Stir-fry for 2-3 mins, until heated through. Garnish with basil leaves and serve with rice.
il then add beef and stir-fry for 2 mins, or until