Mix And Match Stir Fry Recipes

MIX & MATCH STIR-FRY

Steps:

• Mix sauce ingredients. Add 1 Tbsp. sauce to meat; toss to coat. Let stand 5 min.
• Heat oil in large nonstick skillet or wok on medium-high heat. Add meat mixture and vegetables; stir-fry 4 min. or until meat is done.
• Add remaining sauce; simmer 2 min. or until heated through. Serve over rice.

MIX AND MATCH STIR FRY

Steps:

• Choose one item from meat/fish ingredients, one vegetable from first vegetable list, one vegetable from second vegetable list, and one crunchy ingredient.
• Prepare your choice of ingredients and set aside. Shrimp should be peeled and deveined. Slice the partially frozen meats into thin, bite-size pieces.
• Stir water into cornstarch; stir in soy sauce and sherry. Set aside.
• Cook first vegetable in boiling salted water for 3 minutes in covered pan. Drain well and set aside.
• Heat oil in wok or large skillet over high heat. Stir-fry garlic and green onions for about 1 minute.
• Add crunchy ingredient and bamboo shoots. Stir-fry 1 to 2 minutes. Remove from wok. Add first and second vegetables. Stir-fry 1 minute. Remove from wok.
• May need to add more oil. Stir-fry half of the meat/fish ingredient 2 to 3 minutes or until browned. Remove meat/fish. Stir-fry remaining meat/fish 2 to 3 minutes.
• Return all meat/fish to wok. Add crunchy ingredient and bamboo shoots.
• Stir soy sauce mixture, then stir into wok. Cook and stir until thick and bubbly.
• Return vegetables to wok; cover and cook 1 minute more.
• Serve over rice.

CHICKEN STIR-FRY WITH MIXED PEPPERS

Steps:

• In a large bowl stir together the egg white, cornstarch, 1 1/2 teaspoons of the rice wine or sherry, salt to taste and 1 1/2 teaspoons water. When you can no longer see any cornstarch add the chicken and stir together until coated. Cover the bowl and place in the refrigerator for 30 minutes.
• Combine the remaining rice wine or sherry, the hoisin sauce, soy sauce, and sugar in a small bowl and set it near your wok.
• Fill a medium-size saucepan with water and bring to a boil. Add 1 tablespoon of the oil and turn the heat down so that the water is at a bare simmer. Carefully add the chicken to the water, stirring so that the pieces don't clump. Cook until the chicken turns opaque on the surface but is not cooked through, about 1 minute. Drain in a colander set over a bowl.
• Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Add the remaining oil by pouring it down the sides of the pan and swirling the pan, then add the garlic, ginger and chile and stir-fry for no more than 10 seconds. Add the peppers and stir-fry for 1 minute. Add the chicken, cashews and hoisin sauce mixture and salt to taste. Stir-fry for 1 to 2 minutes, until the chicken is cooked through, and serve with grains or noodles.

DRY STIR-FRY SEASONING MIX

Steps:

• In a small bowl, stir bouillon granules, cornstarch, sugar, onion, garlic, parsley, ginger and red pepper until blended.
• Store in an airtight container in a cool place.
• Stir mixture before measuring.
• Use like any dry stir-fry mix.
• 1 tablespoon equals one packet.