Kims Kicked Up Portabella And Vegetable Stir Fry Recipes

STIR-FRY CHICKEN AND VEGETABLES

Steps:

• Mix chicken, soy sauce, sherry, and cornstarch in a bowl.
• Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat; cook and stir broccoli, bell pepper, zucchini, and garlic for 2 to 3 minutes. Add chicken broth, cover, and simmer until vegetables are tender, 4 to 5 minutes. Transfer vegetables and sauce to a large bowl and wipe skillet clean.
• Heat remaining 1 tablespoon vegetable oil over medium-high heat; cook and stir chicken until meat is no longer pink in the center, about 5 minutes. Stir in vegetables; continue to cook and stir for 2 to 3 minutes more. Sprinkle with green onions.

STIR-FRIED VEGETABLES WITH CHICKEN OR PORK

Steps:

• Heat oil in a wok or large heavy skillet. Add chicken or pork (see Cook's Note), garlic, and oyster sauce, and stir-fry for 10 minutes.
• Stir in broccoli, green pepper, carrots, cabbage, celery, bean sprouts, zucchini, and green onions. Season with salt, and stir-fry for 6 to 8 minutes.
• In a small bowl, mix together water, soy sauce and cornstarch. Stir into vegetables, and cook for 1 to 2 minutes, or until sauce is thickened.

MALL-STYLE VEGETABLE STIR-FRY

Steps:

• Make the sauce: In a saucepan, heat oil over medium heat. Add ginger and garlic, and cook, stirring, just until garlic starts to turn golden, about 1 minute. Stir in soy sauce, rice vinegar, sesame oil and dates. Let simmer 5 minutes.
• Meanwhile, whisk arrowroot with 1/3 cup water until smooth. Slowly stir the mixture into the simmering sauce. When sauce begins to thicken (this will happen very quickly), remove from heat and set aside to cool.
• When cool enough to handle, transfer sauce to a blender, and blend until smooth.
• Make the stir-fry: In a wok or skillet with a lid, heat oil over medium heat. When hot, add onions. Stir-fry about 1 minute, until softened. Add red pepper and carrots, cover and cook 5 minutes, stirring occasionally. Stir in broccoli, chickpeas and sauce, and cook, covered, stirring occasionally, until vegetables are cooked to your liking, about 10 minutes.
• Serve over rice, garnished with sesame seeds, fresh cilantro and lime wedges.

KIM'S KICKED UP PORTABELLA AND VEGETABLE STIR-FRY

Steps:

• In a small bowl, combine 1/2 tablespoon sesame oil, the five-spice powder, and the mushrooms; toss together and allow to marinate for 10 minutes.
• Whisk together soy sauce, rice vinegar, chili garlic sauce, hoisin sauce, garlic, ginger, cornstarch, 1/2 tablespoon sesame oil, and sesame seeds; set aside.
• Spray pan or wok with cooking spray and heat to medium-high heat (add a little oil, too, if you pan is not nonstick) and add mushrooms.
• Stirring constantly, cook for about 2 minutes; remove mushrooms from pan.
• Place broccoli, asparagus, and red pepper in the pan and stir fry for about 3 minutes, or until tender-crisp (stir constantly).
• Add sauce mixture to the pan, stirring until the sauce thickens; this should take, at most, one minute.
• Add the green onion and sprouts and serve.

VEGETABLE STIR-FRY

Steps:

• Start by preparing and cutting all the vegetables and measuring your ingredients so that they are ready to go. Once you begin stir-frying, it goes very quickly.
• In a wok or large skillet, heat canola oil over high heat until almost smoking. Add the peppers and onion while stirring constantly. While continuing to stir, add successively the squash, broccoli, eggplant, tofu, garlic, and teriyaki sauce. Cook, stirring, constantly for 2 minutes. Add the bok choy, sprouts, pepper, and salt and cook, stirring, until crisp-tender, about 2 minutes more.
• Stir in snow peas and sesame oil and remove from heat. Serve immediately.

PORTABELLA MUSHROOM STIR-FRY

Steps:

• In a large skillet, cook chopped onion and red pepper strips in hot cooking oil for 2 minutes. Add sliced mushrooms and stir-fry over medium-high heat for 2 to 3 minutes or until vegetables are tender.
• Stir in balsamic vinegar, soy sauce, and Worcestershire sauce. Cook and stir for 1 to 2 mintues or until most of the liquid is absorbed.
• Serve over hot cooked brown rice.