Apricot Ginger Stir Fry Recipes

APRICOT PIE WITH CANDIED GINGER AND CRUNCHY TOPPING

Steps:

• Whisk flour, sugar, and salt in large bowl to blend. Add butter; rub in with fingertips until mixture resembles coarse meal. Add 3 tablespoons ice water and stir until moist clumps form, adding more ice water by teaspoonfuls if mixture is too dry. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 30 minutes.
• Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter pie dish. Fold overhang under and crimp decoratively. Refrigerate 30 minutes.
• Preheat oven to 375°F. Line crust with foil; fill with dried beans or pie weights. Bake until dough begins to set, about 20 minutes. Remove foil and beans. Bake until crust is just beginning to brown, about 5 minutes longer. Maintain oven temperature.
• Mix first 7 ingredients in medium bowl to blend. Add butter; rub in with fingertips until moist clumps form.
• Mix all ingredients in large bowl to blend. Transfer to warm pie crust.
• Sprinkle topping evenly over apricot mixture. Bake pie until topping is brown and filling is bubbling thickly, about 45 minutes, covering crust with foil after 30 minutes if browning too quickly. Cool completely. Cut into wedges and serve.

APRICOT-GINGER COOKIE BARS

Steps:

• Heat oven to 375°F. Line 8- or 9-inch square pan with cooking parchment paper; spray paper with cooking spray.
• In medium bowl, stir cookie mix, butter, egg and water until soft dough forms.
• Press half of the dough in pan. Spread jam evenly over dough. Sprinkle with white chips. Gently press remaining dough over jam and chips. Top with almonds.
• Bake 25 to 35 minutes or until set and lightly browned. Cool completely in pan on cooling rack. Cut into 3 rows by 3 rows.

GINGER VEGGIE STIR-FRY

Steps:

• In a large bowl, blend cornstarch, garlic, 1 teaspoon ginger, and 2 tablespoons vegetable oil until cornstarch is dissolved. Mix in broccoli, snow peas, carrots, and green beans, tossing to lightly coat.
• Heat remaining 2 tablespoons oil in a large skillet or wok over medium heat. Cook vegetables in oil for 2 minutes, stirring constantly to prevent burning. Stir in soy sauce and water. Mix in onion, salt, and remaining 1 teaspoon ginger. Cook until vegetables are tender but still crisp.

SPICY APRICOT CHICKEN STIR-FRY

Steps:

• Stir together apricot juice, soy sauce, cornstarch, garlic powder, onion powder, and red pepper flakes in a small bowl until the cornstarch has dissolved; set aside.
• Heat vegetable oil in a wok over high heat. Stir in ginger, and cook until it begins turns golden brown, about 10 seconds. Add the chicken; cook and stir until the chicken turns white and begins to firm. Stir in the stir-fry vegetables, and continue cooking until the chicken is no longer pink in the center and the vegetables are hot.
• Stir in the apricots, pineapple chunks, and apricot juice mixture. Bring to a boil, stirring constantly; cook until the sauce thickens and clears, about 1 minute. Stir in green onion before serving.

APRICOT CHICKEN STIR-FRY

Steps:

• In a small bowl, soak apricots in water; set aside (do not drain). Combine the flour, cilantro if desired, salt and pepper; sprinkle over the chicken and set aside. , Heat 1 tablespoon oil in a large skillet or wok over medium heat; stir-fry onion and celery for 2-3 minutes or until tender. Add the peas, ginger, garlic and apricots; stir-fry for 2 minutes. Remove and keep warm. , Add remaining oil to skillet; stir-fry chicken for 6-7 minutes or until no longer pink. Sprinkle with lemon juice. Return apricot mixture to skillet and heat through. Serve with rice.

APRICOT BEEF STIR-FRY

Steps:

• In a small bowl, whisk cornstarch and cold water until smooth. Stir in the apricot preserves, soy sauce, garlic, salt and pepper flakes; set aside. , In a large skillet or wok, stir-fry beef in oil until no longer pink; remove and keep warm. In the same pan, stir-fry vegetable blend according to package directions. Return beef to the pan. Stir apricot mixture and add to beef mixture. Cook and stir until slightly thickened. Serve with rice.

APRICOT CHICKEN STIR-FRY

Steps:

• In a small bowl, soak the apricots in teh hot water, set aside (do not drain).
• Combine flour, cilantro, salt and pepper and sprinkle over the chicken.
• Set aside.
• Heat 1 tablespoon oil in a large skillet over medium heat.
• Stir-fry onion and celery for 2-3 minutes or until tender.
• Add peas, ginger, garlic and the apricots with the water then stir-fry for 2 minutes.
• Add remaining oil to another skillet and stir-fry chicken for 6-7 minutes or until no longer pink.
• Sprinkle with lemon juice.
• Return chicken to the apricot mixture abd heat through.
• Serve over rice.

CHICKEN WITH GINGERED APRICOT SAUCE

Steps:

• Mix flour and coriander in shallow bowl. Pound chicken breasts between sheets of waxed paper to 1/2-inch thickness. Season with salt and pepper. Dust with flour mixture, shaking off excess.
• Melt butter in heavy large skillet over medium-high heat. Add chicken and sauté until cooked through, about 4 minutes per side. Transfer chicken to platter. Tent with foil to keep warm.
• Add apricots and half of green onions to drippings in same skillet and stir over medium-high heat 1 minute, scraping up any browned bits. Mix broth and cornstarch in small bowl until smooth. Add to skillet; bring to boil, stirring constantly. Add preserves, honey, soy sauce and ginger. Boil until thickened to sauce consistency, about 2 minutes. Pour over chicken. Garnish with remaining green onions.

APRICOT-GINGER FIZZ MIXER

Steps:

• Bring ginger, sugar, and 1/2 cup water to a boil, stirring. Reduce heat; stir until sugar has dissolved. Let cool. Put apricot nectar into a large container; stir in ginger mixture. Refrigerate 2 to 4 hours. Strain; pour into an airtight bottle.

APRICOT GINGER ICE

Steps:

• Heat the sugar and wine with ginger until sugar is dissolved. Stir into pureed apricots. Taste for sweetness, adding more sugar if necessary.
• Place mixture in shallow pan and freeze. When mixture begins to freeze, stir well to break up. Return to freezer and freeze for 20 minutes; remove and stir well again. Cover and freeze completely.
• To serve, allow to defrost for 10 minutes.

APRICOT HONEY-GINGER JAM

Steps:

• In a large bowl, toss together all the ingredients. Let stand, covered with plastic wrap, at room temperature 3 hours, or refrigerate overnight.
• In a heavy-bottom 5-quart pot, bring apricot mixture to a boil over medium-high heat. Reduce heat to medium-low; simmer, skimming foam from surface as needed, until fruit is transparent and falls apart slightly, about 20 minutes (cooking time will vary depending on the ripeness of the fruit). If the mixture seems too watery, strain out fruit, and continue cooking syrup about 5 minutes more, then return fruit to pan. Let cool completely, then pour the jam into 1-to-2-cup-capacity airtight containers.

APRICOT-GINGER STIR-FRY

Steps:

• Cook brown rice according to package directions, and when ready, remove from heat and set aside, covered.
• Heat a large wok or skillet over medium heat. When hot, add oil and stir-fry ginger, mushrooms and seitan for 2 to 3 minutes, or until seitan is browned.
• Add garlic, bok choy and apricots, and continue stir-frying for 1 minute more.
• Meanwhile, combine 2 cups vegetable stock, sesame oil, soy sauce and sugar. Stir together 1/2 cup vegetable stock and cornstarch to make a slurry, and combine with sesame oil mixture.
• Pour over contents of wok, stir well and cover. Cook for 2 to 3 minutes more, or until sauce thickens. Uncover, stir well and remove from heat.
• Spoon rice onto serving platter or individual dishes, and top each with equal portions of apricot mixture. Serve while hot.