EASY STIR FRY SAUCE
A basic stir fry sauce that I've been using for years. I got the recipe from my mother, but I don't know where she got it from. I make no claim to authenticity.
Provided by Winnipeg Mel
Categories Sauces
Time 5m
Yield 3 cups
Number Of Ingredients 8
Steps:
- Combine all ingredients in a large glass jar with a lid.
- Screw lid on.
- Shake well.
- Can store in fridge up to 2 weeks.
- Shake well before using.
- To use sauce: stir fry your vegetables and meat as desired, add appropriate amount of sauce, bring to a boil, boil for 1 minute or until slightly thickened.
- Serve.
SPICY SHRIMP AND VEGETABLE STIR-FRY
Provided by Jennifer Maeng
Categories Fish Onion Pepper Soy Vegetable Dinner Healthy Self Pescatarian Dairy Free Peanut Free Tree Nut Free
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Combine first 6 ingredients in a bowl. Heat a large nonstick skillet over medium-high heat. Add soy sauce mixture; cook until lightly thickened, about 1 minute. Add vegetables and red pepper flakes. Cook, stirring constantly, until vegetables are soft, about 1 minute. Add shrimp and 1/4 cup water. Cook, stirring often, until shrimp are just cooked through, 2 to 3 minutes more. Divide among 4 bowls; serve immediately.
ORANGE CHICKEN STIR-FRY
My husband loves this orange chicken stir-fry, so we have it quite often. I'm delighted with the ingredients as we have six orange trees in our backyard. -Bunny Bronson, Lake Placid, Florida
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Heat oil in a skillet or wok over medium heat; add chicken, sprinkle with garlic salt. Cook chicken until no longer pink, stirring occasionally, 3-5 minutes. , In a small bowl, combine the orange juice, soy sauce, cornstarch and ground ginger. Pour over chicken. Bring to a boil; cook and stir until thickened, 1 minute. Add orange segments; stir gently. Sprinkle with green onions. Serve with rice. If desired, garnish with chopped walnuts and red pepper flakes.
Nutrition Facts : Calories 277 calories, Fat 17g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 653mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 2g fiber), Protein 20g protein.
SPICY ORANGE CHICKEN STIR-FRY
Provided by Jill Silverman Hough
Categories Chicken Rice Stir-Fry Low Fat Kid-Friendly Quick & Easy Low Cal Dinner Orange Healthy Soy Sauce Sugar Snap Pea Bon Appétit Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Cook rice according to package directions. Cover to keep warm; set aside.
- Meanwhile, whisk juice, soy sauce, and cornstarch in medium bowl until cornstarch dissolves. Mix in orange peel.
- Heat oil in large wok or nonstick skillet over high heat. Add onion and crushed red pepper. Stir-fry 30 seconds. Sprinkle chicken with salt and pepper. Add to wok and stir-fry until onion is crisp-tender and chicken is just cooked through, about 4 minutes. Add sugar snap peas and juice mixture. Toss until sauce thickens and comes to boil and peas are crisp-tender, about 2 minutes. Season with salt and pepper. Serve with rice.
STIR-FRIED ASPARAGUS
This recipe is a fresh-tasting, nicely seasoned vegetable side dish that's a cinch to prepare. It puts to good use those tender, garden-fresh asparagus of springtime.-Jeanette Lawrence, Vacaville, California
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, melt butter, combine the bouillon, celery salt and pepper. Add asparagus and toss to coat. Cover and cook for over medium-high heat for 2 minutes or until asparagus is crisp-tender, stirring occasionally. Stir in soy sauce; serve immediately.
Nutrition Facts : Calories 98 calories, Fat 9g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 429mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
BASIC STIR FRY SAUCE
This is a good basic sauce. Feel free to add ,perhaps a little lime juice, a pinch of cilantro, some peanut butter? Have fun!
Provided by Sharon123
Categories Sauces
Time 15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients except cornstarch in a small bowl or a 2 to 4 cup liquid measuring cup.
- Place the cornstarch in a separate small bowl, and whisk in the mixture from step 1.
- Just before mixing in to vegetables and/or meat, whisk the mixture one more time.
- Add about 2/3 of the way through stir frying.
- Enjoy!
Nutrition Facts : Calories 46.4, Fat 0.8, SaturatedFat 0.1, Sodium 673, Carbohydrate 7.5, Fiber 0.3, Sugar 2.4, Protein 1.4
THAI-STYLE ASPARAGUS WITH CHILES, GARLIC, & BASIL
Make and share this Thai-Style Asparagus With Chiles, Garlic, & Basil recipe from Food.com.
Provided by GinnyP
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat a wok or large, deep skillet over high heat.
- Add oil, making sure bottom of pan is completely oiled.
- Add garlic and minced chile, toss until garlic begins to turn golden; about 15 seconds.
- Add the asparagus; stir-fry until coated with oil, about 15 seconds.
- Add the soy sauces, sugar, basil, and 1 T water; stir-fry until basil starts to wilt.
- Serve hot.
- Garnish with sliced chiles.
- For Vegetarian do not use the fish sauce, use the soy sauce.
STIR-FRIED SPICY ASPARAGUS
Holding out for regional produce may seem absurdly romantic, or a little stubborn, but there's no denying the thrill when, after months of apples, potatoes and sturdy greens, suddenly asparagus appears in full force at the market. Finally, spring has arrived.
Provided by David Tanis
Categories easy, quick, side dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Snap off and discard the tough bottoms of each asparagus spear. Cut the asparagus into 2-inch lengths
- In a wok or cast-iron skillet, heat the oil until nearly smoking. Add the asparagus, season generously with salt and pepper and stir well, making sure the asparagus is coated and glistening with oil. Continue to stir-fry over high heat for about 1 minute, until the asparagus looks bright green and barely cooked. Add the garlic, ginger and chile and stir-fry for 30 seconds more.
- Transfer to a serving platter and scatter leaves on top. Serve immediately.
Nutrition Facts : @context http, Calories 52, UnsaturatedFat 2 grams, Carbohydrate 6 grams, Fat 3 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 308 milligrams, Sugar 3 grams, TransFat 0 grams
ASPARAGUS STIR-FRY
Fresh asparagus is a rarity in our small town, but when I find it at the store, I make this colorful asparagus stir-fry. Even folks who don't like veggies will enjoy this dish. -Judy Stashko, Mayerthorpe, Alberta
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, whisk the cornstarch, sugar, broth, soy sauce and ginger until blended; set aside. , In a small skillet or wok, stir-fry the asparagus, mushrooms, carrot and garlic in oil until crisp-tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts : Calories 112 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 412mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
STRAWBERRY CHICKEN STIR FRY
Make and share this Strawberry Chicken Stir Fry recipe from Food.com.
Provided by Paris D
Categories Chicken Breast
Time 27m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Place the chicken in a bowl and combine with the light soy sauce, rice wine or dry sherry, and cornstarch. Marinate the chicken for 15 minutes.
- In a small bowl, combine 1/4 cup water, orange juice, lemon juice and sugar. In a separate small bowl, dissolve the cornstarch into 2 or 4 teaspoons water (2 teaspoons for a thicker sauce; 4 teaspoons for a thinner sauce). Set aside.
- Heat a wok or heavy skillet over medium-high heat. When the pan is hot, add 2 tablespoons oil, swirling the oil so that it coats half-way up the sides as well as the bottom. When the oil is hot, add half the minced garlic and ginger. Stir-fry until aromatic (about 10 seconds), then add the chicken. Let the chicken brown for about 30 seconds, then stir-fry the chicken until it turns white and is nearly cooked through. Remove the chicken and drain in a colander or on paper towels.
- Heat 1 tablespoon oil in the wok or skillet, swirling the oil so that it coats half-way up the sides as well as the bottom. When the oil is hot, add the remaining garlic and ginger. Stir-fry for 10 seconds, then add the strawberries. Stir-fry briefly (about 30 seconds), give the sauce a quick stir and add into the pan. Re-stir the cornstarch and water mixture and pour into the sauce, stirring quickly to thicken.
- When the sauce thickens, add the chicken back into the pan. Stir-fry for another minute to blend the ingredients and make sure the chicken is cooked through. Serve immediately.
Nutrition Facts : Calories 355.5, Fat 21.1, SaturatedFat 4.5, Cholesterol 72.6, Sodium 451.5, Carbohydrate 15.5, Fiber 3.1, Sugar 8.8, Protein 25.5
SPICY BEEF WITH ASPARAGUS AND MUSHROOMS
I found this in my local paper and made a few adjustments to use ingredients available to me. Careful, it's spicy! Prep time includes 1 hour marinade time.
Provided by DianeH
Categories Steak
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Marinate beef in orange juice and soy sauce for 1 hour.
- Heat oil in large skillet. Add chili sauce, onions, garlic and ginger. Stir fry for 1 minute.
- Add beef and marinade. Stir fry for 2-3 minutes or until nearly cooked through. Remove beef to plate.
- Add asparagus. (Add more oil if needed.) Stir fry until cooked but still slightly crunchy, about 4 minutes. Remove to plate.
- Add mushrooms. Stir fry about 4 minutes.
- Reduce heat to low. Return all ingredients to skillet and heat through for about 1 minute.
Nutrition Facts : Calories 436.2, Fat 25.4, SaturatedFat 8.2, Cholesterol 91.8, Sodium 1222.5, Carbohydrate 20.9, Fiber 7.3, Sugar 8.4, Protein 35.5
STIR-FRIED EGGPLANT
Steps:
- Heat 2 tablespoons olive oil in a large skillet over high heat. Add 1 cubed Japanese eggplant and 3 smashed garlic cloves; stir-fry until tender, about 5 minutes. Add 1 pint grape tomatoes and cook until softened, about 5 more minutes. Season with salt and a pinch of sugar. Top with a handful of chopped cilantro.
- Serves: 4; Calories: 110; Total Fat: 7 grams; Saturated Fat: 1 gram; Protein: 2 grams; Total carbohydrates: 12 grams; Sugar: 5 grams; Fiber: 6 grams; Cholesterol: 0 milligrams; Sodium: 127 milligrams
Nutrition Facts : Calories 110 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 127 milligrams, Carbohydrate 12 grams, Fiber 6 grams, Protein 2 grams, Sugar 5 grams
CARIBBEAN CHICKEN STIR FRY
I found these magical little beans . . . black beans in garlic sauce at a local Asian market. They are so good, they can turn any meal into an exotic affair. Check it out with my Cuban beef, chicken and Jamaican shrimp recipes. You'll love it! They are equally delectable! Enjoy!
Provided by DayJahView
Categories Lunch/Snacks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Tenderize the cut chicken into bite-size pieces. Marinade in oyster sauce overnight in refrigerator. Meanwhile, cook rice and keep covered. Saute chicken and garlic 3-4 minutes. Add chicken soup base and 1/2 cup water. Simmer carrots and celery until tender. Shave water chestnuts and cashews and add to chicken mixture. Add juice, bean sauce and simmer 3-4 minutes more. Serve over brown rice. Enjoy!
Nutrition Facts : Calories 427, Fat 9.6, SaturatedFat 1.8, Cholesterol 9.1, Sodium 252.4, Carbohydrate 77.3, Fiber 7, Sugar 11.9, Protein 13.2
STIR-FRIED ASPARAGUS AND BASIL WITH SPICY ORANGE SAUCE
Steps:
- Combine the orange juice, soy sauce, and hot red pepper flakes in a small bowl and set aside.
- Snap off the tough ends of the asparagus. If the asparagus are thin, cut them on the diagonal into 2-inch pieces. If the asparagus are average or thicker, cut the spears in half lengthwise and then on the diagonal in 2-inch pieces.
- Heat 1 tablespoon of the oil in a large nonstick skillet set over high heat. When the oil is shimmering but not smoking, add the asparagus and stir-fry for 2 minutes. Push the asparagus to the sides of the pan and place the garlic and ginger in the center. Drizzle the remaining 1 teaspoon oil over the garlic and ginger. Cook until fragrant, about 20 seconds. Add the orange juice mixture, toss to coat well, and cover. Cook until the asparagus are tender, 2 to 3 minutes, depending on the thickness of the spears.
- Remove the cover and add the basil. Stir-fry until the sauce has reduced to a thick glaze, about 30 seconds. Serve immediately.
SPICY ORANGE STIR FRY SAUCE
This recipe from Cooks Illustrated makes enough sauce for 1 regular stir fry recipe. The citrus flavors in this sauce are especially good with chicken and shrimp. Other options are beef strips, tofu, or a veggie stir fry. If a spicier sauce is desired, add up to 2 teaspoons more chili sauce, or just toss in a teaspoon of ground cayenne pepper. Yum-O!
Provided by MelvinsWifey
Categories Sauces
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients in a small bowl.
- Toss with your favorite stir fry and serve hot!
CHICKEN AND ASPARAGUS STIR FRY
This chicken and asparagus stir fry is chicken breast pieces and fresh asparagus, cooked to perfection and coated in a savory sauce. A light and healthy dinner that's ready in under 30 minutes.
Provided by Sara Welch
Categories Main Course
Time 25m
Number Of Ingredients 11
Steps:
- Heat the vegetable oil in a pan over medium high heat.
- Season the chicken with salt and pepper to taste.
- Add the chicken to the pan in a single layer. Cook for 3-4 minutes per side or until browned.
- Add the asparagus to the pan and cook for 3-4 minutes or until tender.
- Add the garlic and ginger and cook for 30 seconds.
- In a small bowl, whisk together the chicken broth, sugar, soy sauce, sesame oil and cornstarch.
- Pour the sauce over the chicken and asparagus and bring to a simmer. Cook for 1-2 minutes or until sauce has thickened, then serve.
Nutrition Facts : Calories 218 kcal, Carbohydrate 8 g, Protein 27 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 72 mg, Sodium 446 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
THE BEST VEGETABLE STIR FRY RECIPE
Vegetable sitr fry is a quick one-pan dish ready in under 30 minutes. Sauteed veggies in an easy sweet and savory stir fry sauce. The perfect recipe when craving Asian takeout that can be made at home.
Provided by Valentina Ablaev
Categories Easy
Time 25m
Number Of Ingredients 14
Steps:
- In a large non-stick skillet or wok, over medium heat, heat the oil. Add the vegetable and stir fry about 3 minutes or until vegetables are crisp-tender. Add the butter, garlic, ginger and cook until fragrant.
- In a small bowl, combine all the ingredients for the stir fry sauce. Pour the sauce over the vegetables and stir.
- Turn heat down to medium/low and cook 3-4 minutes, until sauce thickens and vegetables are desired tenderness.
Nutrition Facts : Calories 256 kcal, Carbohydrate 31 g, Protein 7 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 15 mg, Sodium 444 mg, Fiber 4 g, Sugar 15 g, ServingSize 1 serving
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