Loofah And Chicken Stir Fry Recipes

SHRIMP STIR-FRY

Steps:

• Stir the cornstarch, stock, soy sauce and sesame oil in a small bowl until the mixture is smooth.
• Heat 1 tablespoon vegetable oil in a 12-inch skillet over medium-high heat. Add the shrimp and stir-fry until they're cooked through. Remove the shrimp from the skillet.
• Heat the remaining vegetable oil in the skillet. Add the vegetables, ginger and garlic powder and stir-fry until the vegetables are tender-crisp.
• Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the shrimp to the skillet and cook until the mixture is hot and bubbling. Serve over the rice.

CHICKEN & VEGGIE STIR-FRY RECIPE BY TASTY

Steps:

• In a large pan on medium-high heat, add 1 tablespoon of oil. Once the oil is hot, add chicken, season with salt and pepper, and sauté until cooked through and browned. Remove cooked chicken from pan and set aside.
• In the same pan, heat 1 tablespoon of oil and add mushrooms. When the mushrooms start to soften, add broccoli florets and stir-fry until the broccoli is tender. Remove cooked mushrooms and broccoli from the pan and set aside.
• Add 1 tablespoon of oil to the pan and sauté garlic and ginger until fragrant. Add the remaining sauce ingredients and stir until smooth.
• Return the chicken and vegetables to the saucy pan, stir until heated through.
• Serve with hot rice or noodles.
• Enjoy!

STIR-FRIED CHICKEN WITH TOFU AND MIXED VEGETABLES

Steps:

• In a medium bowl, mix the soy sauce, sugar, cornstarch, and rice wine. Place the green onion and chicken in the mixture. Allow to marinate at least 15 minutes.
• In a wok over medium-high heat, cook and stir the chicken with the marinade mixture about 5 minutes until almost done. Toss in the garlic, onion, and peppers. Continue to cook and stir 5 minutes, or until vegetables are crisp but tender and chicken is no longer pink and juices run clear.
• Mix the tofu, water, oyster sauce, and chili paste into the wok. Cook and stir until heated through.

LOOFAH AND CHICKEN STIR-FRY

Steps:

• Stir together chicken, cornstarch, and 1 teaspoon sesame oil in a small bowl.
• Stir together oyster sauce, soy sauce, sugar, and stock in another bowl until sugar is dissolved.
• Remove ridges from loofah with a vegetable peeler, then scrape skin lightly with a sharp small knife (a little green skin should remain). Cut loofah lengthwise into 2- by 1/2-inch sticks.
• Heat peanut oil in a wok over moderate heat until it registers 350°F on thermometer, then cook chicken, stirring, just until no longer pink, about 11/2 minutes. Transfer to a bowl with a slotted spoon, then pour oil into a heatproof container and reserve.
• Heat wok over high heat until a bead of water dropped onto cooking surface evaporates immediately. Add 3 tablespoons reserved peanut oil, swirling wok to coat evenly, and heat until it just begins to smoke. Stir-fry mushrooms until lightly browned and tender, 1 to 2 minutes. Add beans, chiles, garlic, and ginger and stir-fry until fragrant, about 30 seconds.
• Add loofah and toss until well coated.
• Add stock mixture and bring to a boil. Add chicken and return sauce to a boil. Stir cornstarch mixture and add to sauce, then boil, stirring, until sauce thickens slightly and becomes translucent.
• Serve drizzled with remaining 1/4 teaspoon sesame oil.
• Also known as "ridged gourd" and "Chinese okra."
• ** Available at Asian markets and by mail order from Uwajimaya (800-889-1928).