Indiana Garden Stir Fry Recipes

GARDEN PORK STIR-FRY

Steps:

• In a large skillet or wok coated with cooking spray, stir-fry the pork until no longer pink, about 4 minutes. Add the zucchini, mushrooms, onion and green pepper; stir-fry for 3 minutes or until crisp-tender. , In a small bowl, combine the cornstarch, soy sauce, water and garlic powder until smooth. Add to the skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with rice.

VEGETARIAN GARDEN STIR-FRY

Steps:

• Grease a large skillet with cooking spray and heat over medium-low heat. Add sugar snap peas, cherry tomatoes, fruit and nut mix, mushrooms, bell pepper, and chia seeds. Stir-fry about 2 minutes. Season with cayenne, garlic, and salt. Cook and stir about 2 minutes more.
• Stir in egg whites slowly, mixing until they are cooked through, but not crusty, 3 to 5 minutes. Transfer stir-fry to a large bowl and sprinkle with Cheddar cheese. Let cheese melt and serve.

GARDEN VEGETABLE STIR-FRY WITH TOFU AND BROWN RICE

Steps:

• Combine water and cornstarch in a bowl; stir with a whisk. Stir in broth and next 6 ingredients (broth through crushed red pepper).
• Heat 2 teaspoons of vegetable oil in a large nonstick skillet over medium-high heat. Add tofu; stir-fry 8 minutes or until golden brown, stirring occasionally. Remove tofu from pan. Place tofu on several layers of paper towels.
• Add 1 teaspoon vegetable oil to pan. Add onion and bell pepper, and stir-fry 2 minutes. Add the zucchini, snow peas, carrot, and water chestnuts; stir-fry 1 minute. Add tofu and broth mixture. Bring to a boil, and cook 2 minutes. Stir in cilantro. Serve with rice.

GARDEN CHICKEN STIR FRY

Steps:

• Lightly coat the bottom of a nonstick skillet or wok with oil. Over medium heat, cook and stir the chicken strips until lightly brown. Add carrots and onion, and cook for 3 minutes.
• Add mushrooms, zucchini, and squash. Cook until squash begins to soften. Add pecans, and sprinkle season with pepper. Toss in pan for 2 to 3 minutes and serve.

SUMMER GARDEN CHICKEN STIR-FRY

Steps:

• Heat 12-inch nonstick skillet over medium-high heat. Add chicken, garlic and gingerroot; cook and stir 2 to 3 minutes or until chicken is brown.
• Stir in onion, carrots, 3/4 cup of the broth, the soy sauce and sugar. Cover and cook over medium heat 5 minutes, stirring occasionally.
• Stir in broccoli, mushrooms and bell pepper. Cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are crisp-tender.
• In small bowl, mix cornstarch and remaining 1/4 cup broth; stir into chicken mixture. Cook, stirring frequently, until sauce is thickened. Serve over rice.

INDIANA GARDEN STIR-FRY

Steps:

• Slice the meat of choice (works great with beef or pork, as a substitute to chicken) into stir fry style strips (1/2 inch wide by 2 to 3 inches long). Then slice all the vegetables into medium to large chunks or slivers. Press and finely chop the garlic and place in a bowl with the vegetables. The mushrooms can be sliced and also go with the vegetables, even though vegetable they are not. I keep the meat separate from the veggies since it will be used first.
• Place your wok (or a nice big skillet) on the stove and turn the heat on medium high. Coat the entire inside surface of the wok with olive oil, and add enough to cover the bottom about a 1/4 of an inch. Toss in 1 to 1 1/2 tablespoons of butter. When the butter has melted, and the oil is starting to get good and hot, its time to brown the meat. Continue to stir and fry the meat until it is mostly browned (medium rare). If there is an excess of meat juice, now is a good time to drain it. I usually leave a little bit in the pan to help with the sauce though.
• Now you can start to add the vegetables. I usually start with the onions and peppers, and let them cook a couple minutes, and then add the other goodies. This is also the time that I add the spaghetti pasta so that it has enough time to get soft, should you choose to go that route If you happen to be cooking on the quick and cheap plan, you can get away with a bag of the frozen California mix instead of fresh broccoli, cauliflower and carrots, but when guests are over, I always stick with fresh. If mixture starts to get a little dry, remember to add a little olive oil so it doesn't scorch.
• Now it is time to add the curry, soy & gourmet sauce, and salt and pepper. Mix this so it makes a nice golden sauce that covers everything and let it cook down some. This just happens to be my curry recipe, but you can always experiment with the sauces, and never have the same thing twice if you want to. Sometimes I mix up ginger, soy, and pineapple juice to make a nice teriyaki. When I'm in a spicy mood, I'll add some brown sugar and some assorted hot peppers to make a sweet and spicy. Once the sauce has cooked down but before the vegetables get overcooked, (I always sample a couple vegetables to make sure they are cooked, but still crisp and crunchy) it's time to take it off of the stove and place in a large serving bowl. When it's ready to be served up, those crunch little lo mein noodles make a great topping. Keep the wok out and the heat on to get ready for the next recipe. Nothing goes better with stir fry than my fried rice recipe.