My Italian Stir Fry Recipes

ITALIAN STIR-FRY

Steps:

• Cook pasta according to package directions. Drain and keep warm.
• Meanwhile in a stir-fry pan or large skillet heat olive oil. Crumble and cook Italian sausage until almost done.
• Add garlic, zucchini and onion; stir-fry 2-3 minutes.
• Add tomatoes, parsley, basil and the rest of the seasonings. Stir-fry an additional 1-2 minutes.
• Remove from heat and stir in pasta. You could also plate the pasta and just serve the stir-fry over the top if desired.
• Top with Parmesan cheese and serve immediately.

MY ITALIAN STIR-FRY

Steps:

• Slice turkey breast thinly across grain (this is easier if you pop it in the freezer for about 30 minutes so it is partially frozen).
• Marinate sliced turkey in Italian salad dressing for 30 minutes. Drain well before cooking.
• Heat oil in wok or deep frying pan. Sauté turkey, stirring often, just until it looses pink color, about 4 minutes.
• Add onion, pepper, and zucchini and continue cooking, stirring often, until vegetables are crisp-tender, about 4 minutes more.
• Season with oregano, salt, and pepper.
• Stir in cooked pasta; continue stirring until pasta is heated through.
• Sprinkle with Parmesan cheese and toss lightly.
• Serve and enjoy.

VERY QUICK STIR FRY VEGETABLES WITH AN ITALIAN FLAIR

Steps:

• Preheat wok or large skillet. Add olive oil.
• When very hot, add all vegetables.
• Stir fry for 3-5 minutes.
• Add bouillon, balsamic vinegar, and water.
• Quickly cover and let steam for 1-2 minutes.
• Season with salt and pepper to taste and toss.
• Sprinke with cheese and serve.

ITALIAN STIR-FRY

Steps:

• Cut chicken into thin strips and set aside.
• Heat 1 tablespoon of oil in wok or large skillet.
• Add garlic and zucchini; stir-fry for 2-3 minutes or until zucchini is crisp-tender.
• Remove zucchini from wok.
• Pour remaining 2 tablespoons oil into wok; add chicken and stir-fry 3-4 minutes or until no longer pink.
• Add tomatoes, tomato sauce, Italian seasoning, and zucchini to the wok.
• In a small bowl, combine the cornstarch and wine; add to the wok.
• Bring mixture to a boil.
• Boil one minute, stirring constantly.
• Serve over hot cooked pasta.

ITALIAN CHICKEN & VEGETABLE STIR-FRY RECIPE

Steps:

• Cook rice as directed on package.
• Meanwhile, cook chicken in large nonstick skillet on medium heat 2 to 3 min. or until chicken is no longer pink, stirring frequently. Add vegetables and dressing; stir-fry 3 to 4 min. or until chicken is done and vegetables are crisp-tender.
• Serve chicken mixture over rice.

ITALIAN BEEF STIR FRY

Steps:

• Stir fry garlic for one minute.
• Add beef strips.
• Stir fry 2 minutes.
• Season with salt and pepper.
• Remove.
• Add zucchini to pan.
• Stir fry until tender crisp.
• Return beef to skillet.
• Add tomatoes and dressing.
• Heat through.
• Serve over pasta.
• Sprinkle with Parmesan.

ITALIAN STIR FRIED PORK & PASTA

Steps:

• Cook pasta according to package directions.
• Meanwhile, heat electric skillet or wok to high (400 degrees F.). Slice pork sirloin into thin strips; add to heated skillet with oil. Stir-fry until meat is browned, about 5 minutes.
• Add vegetables, garlic and butter to meat in skillet; stir-fry until vegetables are crisp-tender, about 5 minutes.
• Drain pasta and add to pork mixture with cheese and basil; toss to coat.

BIG BEEF AND GARLIC ITALIAN STIR-FRY

Steps:

• Bring a medium sauce pot of water to a boil, salt it, then add the broccoli rabe and cook for 5 minutes. Drain in a colander, scatter on a cookie sheet or large plate to quick-cool, then reserve.
• Add the EVOO to a large nonstick skillet and arrange the sliced garlic in an even layer. Turn the heat on medium low and slowly brown the garlic, about 3 to 4 minutes. Keep an eye on it; the garlic can go from golden brown to burned very quickly. Once the garlic is golden brown, remove it with a slotted spoon to a plate lined with a paper towel.
• Turn the heat up to high. Once the oil ripples and begins to smoke, add the beef to the pan in an even layer and season it with salt and pepper. Do not move the beef for at least 2 to 3 minutes. Give it time to caramelize. If you force it, you will rip the meat and make it tough. Once it is well browned on one side, stir the beef and continue to cook for 1 more minute. Remove the beef from the skillet with a slotted spoon and reserve it on a plate.
• Return the skillet to the heat and add the onions, bell peppers, red pepper flakes, salt, and pepper. Cook, stirring frequently, for 3 minutes, or until the onions and peppers are tender. Add the reserved broccoli rabe, toss, and stir to combine. Season with salt and pepper and continue to cook for 2 minutes. Add the reserved beef and the golden garlic. Add the balsamic vinegar and cook for 1 to 2 more minutes to finish cooking the beef. Turn off the heat and add the parsley. Toss it all together and serve immediately, garnishing each serving with shaved Parmigiano curls. Serve with hot crusty bread.