Fiery Dragon Stir Fry Recipes

SPICY VEGGIE STIR-FRY

Steps:

• For the noodles: Bring a pot of water to a boil. Cook the spaghetti in the boiling water according to the package instructions. Drain, then drizzle with some sesame oil and a little soy sauce in a large bowl and toss.
• For the stir-fry: While the noodles are cooking, mix together the soy sauce, sherry, brown sugar, cornstarch, sriracha and ginger in a bowl. Set aside.
• Heat the peanut oil in a large skillet over medium-high heat. Add the onion and bell peppers and cook, stirring, for 2 to 3 minutes. Add the garlic and cook for 30 seconds to 1 minute more, stirring continuously. Add the zucchini and stir it around, cooking it for 2 minutes more. Add the baby corn and broccoli and cook for a couple of minutes.
• While the veggies are still firm, pour in the sauce. Stir the veggies in the sauce and cook until the sauce is very thick, 1 to 2 minutes more. If it needs to be a little saucier, pour in 1/4 to 1/2 cup hot water and splash in a little more soy sauce.
• Serve the stir-fry over the noodles with a sprinkling of sesame seeds and some slice green onions.

FIERY DRAGON STIR-FRY

Steps:

• Drain pineapple; reserve 1/4 cup juice.
• Stir together reserved juice, 1/3 cup soy sauce, 1 tablespoon cornstarch, pepper, garlic and 1/2 cup water; set aside.
• Combine shrimp with remaining 1 tablespoon each cornstarch and soy sauce. Heat oil in hot wok or large skillet over high heat. Add shrimp and stir-fry 2 minutes; remove. Add frozen vegetables and ginger; stir-fry 4 minutes. Pour in reserved soy sauce mixture and shrimp; cook, stirring, 1 minute or until sauce boils and thickens. Stir in pineapple chunks and heat through. Serve over rice.

FIERY DRAGON STIR-FRY

Steps:

• Drain pineapple; reserve 1/4 cup juice.
• Stir together reserved juice, 1/3 cup soy sauce, 1 tablespoon cornstarch, pepper, garlic and 1/2 cup water; set aside.
• Combine shrimp with remaining 1 tablespoon each cornstarch and soy sauce. Heat oil in hot wok or large skillet over high heat. Add shrimp and stir-fry 2 minutes; remove. Add frozen vegetables and ginger; stir-fry 4 minutes. Pour in reserved soy sauce mixture and shrimp; cook, stirring, 1 minute or until sauce boils and thickens. Stir in pineapple chunks and heat through. Serve over rice.

MAMA D'S SWEET DRAGON'S BREATH STIR FRY

Steps:

• Combine marinade ingredients. Place beef strips in resealable plastic bag. Pour marinade over beef and mix around to coat evenly. Seal , then marinade in refrigerator for a minimum of two hours. For best results marinade over night.
• Remove meat from marinade. Discard whatever is left.
• Heat fire oil in wok. When oil is heated add beef and stir fry until meat is browned. This will not take long, 5-7 minutes.
• Remove beet from wok and set to the side.
• Add another 2 tablespoons fire oil to wok. Add garlic peppers, onion, carrot, celery, water chestnuts, bamboo shoots, and baby corn to wok and stir fry for about 10 minutes.
• Add beef into vegetables. Add stir fry sauce, reserving 3 ounces for later. Add brown sugar. Stir in well. Cook 10 more minutes.
• Combine reserved stir fry sauce, tamari, and cornstarch in bowl, mixing very well. Add to the stir fry stirring well to thicken sauce.
• Add sirachi sauce to taste.
• Add rice so serving plates or bowls. Sprinkle rice noodles over rice. Serve stir fry over rice and noodles.