American Stir Fry Recipes

NUTTY AMERICAN STIR FRY

Steps:

• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
• Heat sesame oil in a large skillet over medium heat; cook and stir collard greens, garlic, and red pepper flakes in the hot oil until collard greens are wilted and tender, about 10 minutes.
• Mix almonds, lemon juice, soy sauce, and ginger into collard green mixture; simmer until liquid evaporates, about 5 minutes. Serve with rice on the side.

HAMBURGER STIR-FRY

Steps:

• In a small bowl, combine the sugar, cornstarch and mustard. Stir in water and teriyaki sauce until smooth; set aside., In a large nonstick skillet or wok, cook beef until no longer pink; drain and set aside. In the same pan, stir-fry the vegetable blend and onion in oil until crisp-tender., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add beef; heat through. Serve with rice. Sprinkle with sesame seeds.

AMERICAN STIR FRY

Steps:

• Fry the meat in oil until done over med. heat Add vegetables and soy sauce and continue frying until veggies are tender-about 5 min. Microwave the rice according to pkg. directions Add rice to the meat and vegetables and lightly brown Sprinkle stir fry or fried rice seasoning mix into mixture Push rice aside in pan and add eggs Stir eggs quickly until scrambled Mix eggs in to rice mixture Season with salt and pepper and any additional soy sauce desired

SIMPLE STEAK STIRFRY

Steps:

• Heat 2 tablespoons peanut oil in a wok over high heat. When smoking hot add the strips of celery, carrot, red and green pepper, scallions, zucchini. Saute for approximately 2 minutes. Next add the garlic, ginger, soy sauce, chili paste, and sugar. Cook 1 minute longer. Slice the flank steak into thin pieces against the grain. Add the steak to the wok and toss until just warm. Transfer to a serving dish, and enjoy.

AMERICAN CHICKEN & BROCCOLI STIR-FRY

Steps:

• Heat the oil in a large, nonstick skillet or wok.
• Add the chicken and cook, stirring, for 4 minutes, then remove from the pan.
• Add the broccoli, celery, carrots and red pepper, and cook, stirring, for 3 to 4 minutes, or until the vegetables are softened.
• Stir together the cornstarch slurry, chicken broth, soy sauce, jelly and red pepper flakes.
• Add it to the pan and stir.
• Return the chicken to the skillet and cook the mixture until the sauce is thickened and glossy, about 3 minutes.
• Taste and correct the seasoning with salt and additional red pepper flakes, if desired.
• Divide among four plates and top each with 1 tablespoon of the scallions.

LEFTOVER PORK CHOP STIR FRY

Steps:

• Cut the left-over pork chops into thin strips at a slight bias.
• Heat 1 tablespoons seame oil over medium heat. Add garlic and onion and sautee until tender.
• In the meanwhile, mix ingredients for the sauce in a small bowl or measuring cup.
• Add pork to the garlic and onion and cook until warmed through
• Add stir fry veggies and cook for about 2 minutes more, adding the sauce at the last minute. (A little cornstarch can be added here if you want the sauce thicker).
• Serve over your favorite rice or noodles.