East West Stir Fry Recipes

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EAST MEETS WEST - A STIR FRY



East Meets West - a Stir Fry image

Make and share this East Meets West - a Stir Fry recipe from Food.com.

Provided by Malriah

Categories     Lunch/Snacks

Time 38m

Yield 2-4 serving(s)

Number Of Ingredients 16

1 1/2 teaspoons vegetable oil
1/2 teaspoon dried chili flakes
6 ounces ground chicken
3/4 cup cliced onion
3/4 cup sliced red bell peppers or 3/4 cup yellow bell pepper
3/4 cup small broccoli floret
3/4 cup sugar snap peas or 3/4 cup snow pea pods
3/4 cup zucchini, sliced into matchstick strips
2 cloves garlic, minced
1 teaspoon ginger, minced
2 tablespoons honey
1 1/2 cups chicken broth
1 1/2 teaspoons cornstarch
1 teaspoon soy sauce
1 1/2 teaspoons sesame oil
2 cups hot cooked brown rice

Steps:

  • Heat wok or large skillet over medium/high heat.
  • Add veggie oil and chile flakes.
  • Add soy sauce, chicken, broccoli and bell pepper; stir fry for 1 minute.
  • Add pea pods, zucchini and onion;stir fry for 1 minute.
  • Add garlic, ginger and honey;continue to cook an additional 2-4 minutes until veggies are close to desired doneness.
  • Mix broth, sesame oil and corn starch; add to your pan.
  • Stir constantly until boiling, reduce heat and simmer for 2-4 minutes.
  • Place rice on serving dish (es).
  • Pour stir fry mixture over rice and serve.
  • I served it family style on one big platter and allowed everyone to scoop out what they wanted.

EAST-WEST STIR-FRY



East-West Stir-Fry image

This makes a pretty, colorful meal. For a different taste, try serving a stir-fry over baked or mashed potatoes-that's how I sometimes serve this dish.- Nan Radabaugh, Perrysburg, Ohio

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 4 servings.

Number Of Ingredients 15

1 pound lean ground beef (90% lean)
3 tablespoons peanut oil, divided
1 medium onion, cut into wedges
1/2 cup sliced celery
1 medium carrot, cut in paper-thin strips
1/4 pound fresh green beans, sliced lengthwise
1 can (8 ounces) sliced water chestnuts, drained
4 large mushrooms, thinly sliced
1/2 cup chicken broth
1 tablespoon honey
2 tablespoons reduced-sodium soy sauce
1 tablespoon cornstarch
2 tablespoons water
8 to 10 ounces fresh spinach
3 cups cooked rice

Steps:

  • On waxed paper, shape the ground beef into a 7-in. square. Using a large knife, cut beef into 1-in. cubes. Heat 1 tablespoon oil in a skillet over medium-high heat; add half of the beef cubes. Stir-fry about 3 minutes or until no pink remains. Remove beef and keep warm; repeat with remaining beef cubes. , Heat remaining oil in skillet; stir-fry onion, celery, carrot, beans, water chestnuts and mushrooms for 2 minutes. Add broth; reduce heat. Cover and steam for 2-3 minutes, stirring occasionally. Stir in honey and soy sauce. , Dissolve cornstarch in water; add to skillet. Return meat to skillet. Place spinach on top of meat/vegetable mixture; cover and steam for 1 minute. Stir in spinach. Serve with rice.

Nutrition Facts : Calories 525 calories, Fat 19g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 734mg sodium, Carbohydrate 58g carbohydrate (11g sugars, Fiber 6g fiber), Protein 31g protein.

EAST MEETS WEST VEGETABLE SOBA STIR-FRY



East Meets West Vegetable Soba Stir-Fry image

I came with this one afternoon whilst in the mood for a stir-fry & the taste of soy. I used butter instead of oil to give it a creamier, almost cheesy taste that still allows it to maintain its Eastern background, but with an Italian perk. It can easily be doubled & you can add tofu for more protein & bell peppers for more of a zip.

Provided by SamiBTX

Categories     One Dish Meal

Time 27m

Yield 2 serving(s)

Number Of Ingredients 12

4 ounces buckwheat soba noodles
2 cups broccoli, florrets (fresh or frozen)
2 cups yellow squash, quartered
6 green onions, stalks finely chopped (with bulbs)
2 medium garlic cloves, chopped
2 tablespoons teriyaki soy sauce (regular soy sauce is fine)
1 cup plain soymilk (I used Silk Light)
2 tablespoons vegan butter
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (optional)
black pepper
salt

Steps:

  • Wash & chop all the vegetables, place the onions & garlic in a medium sauce pan & saute on medium-high heat with 12 tablespoon of the butter for one minute until slightly tender. Pour in 12 cup of the soymilk & one tablespoon of the soy sauce & stir until it bubbles.
  • Then add all of the vegetables & the rest of the soymilk & simmer still on medium-high heat until once again it bubbles.
  • Add the paprika, cayenne (if using) & black pepper & the other tablespoon of soy sauce & butter & reduce to medium heat & simmer for ten minutes, stirring frequently.
  • Meanwhile, salt & put the water on to boil & cook the soba until tender (typically four to five minutes) & drain.
  • Serve the stir-fry sauce over the noodles & top with salt & pepper.
  • Enjoy!

Nutrition Facts : Calories 340.4, Fat 3.5, SaturatedFat 0.5, Sodium 1566.9, Carbohydrate 65.7, Fiber 5.9, Sugar 10.9, Protein 19.2

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