Oriental Stir Fry Recipes

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ORIENTAL STIR-FRY SAUCE



Oriental Stir-Fry Sauce image

Make and share this Oriental Stir-Fry Sauce recipe from Food.com.

Provided by Millereg

Categories     Sauces

Time 10m

Yield 1 cup, approximately, 6 serving(s)

Number Of Ingredients 7

1/2 cup orange juice
1/4 cup tamari soy sauce
2 tablespoons grated fresh ginger
3 cloves garlic, crushed
2 tablespoons honey
2 teaspoons sesame oil
2 tablespoons cornstarch

Steps:

  • Combine the first 6 ingredients.
  • Place the cornstarch into a bowl; whisk the liquid mixture into it.
  • Set aside, but keep the whisk handy, as you will need to whisk the sauce again just before you use it.
  • Add this sauce to a wok, full of vegetables, meat, or seafood about 2/3 of the way through cooking.
  • Stir well to ensure a thorough coating.

ASIAN BEEF AND VEGETABLE STIR-FRY



Asian Beef and Vegetable Stir-Fry image

The Asian Beef & Vegetable Stir-Fry is a delicious blend of savory flavors. Use lean beef to make this meal a quick and healthy option for any day of the week!

Provided by Beef. It's What's for Dinner.

Categories     Trusted Brands: Recipes and Tips     Beef. It's What's for Dinner

Yield 4

Number Of Ingredients 7

1 pound beef top sirloin steak boneless, cut 1 inch thick
4 cups assorted fresh vegetables, such as sugar snap peas, broccoli florets, bell pepper and carrot strips
1 clove garlic, minced
½ cup prepared stir-fry sauce
⅛ teaspoon crushed red pepper, or to taste
2 cups hot cooked rice
2 tablespoons unsalted dry-roasted peanuts

Steps:

  • Cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips.
  • Combine vegetables and 3 tablespoons water in large nonstick skillet. Cover and cook over medium-high heat 4 minutes or until crisp-tender. Remove and drain.
  • Heat same pan over medium-high heat until hot. Add half of beef and half of garlic; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove. Repeat with remaining beef and garlic.
  • Return all beef and vegetables to pan. Add stir-fry sauce and crushed red pepper; heat through. Serve over rice. Sprinkle with peanuts, if desired.

Nutrition Facts : Calories 333.1 calories, Carbohydrate 35.3 g, Cholesterol 38.9 mg, Fat 9.6 g, Fiber 2.1 g, Protein 25.2 g, SaturatedFat 1.9 g, Sodium 321.9 mg, Sugar 7.5 g

ORIENTAL CHICKEN STIR FRY



Oriental Chicken Stir Fry image

A light, easy Oriental-style meal. Kids love eating this with chopsticks! (Prep and cook times are approximate)

Provided by Denise in da Kitchen

Categories     Chicken

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

1/4 cup cooking sherry
1/4 cup soy sauce (I use the lite kind)
2 tablespoons cider vinegar
1 teaspoon ground ginger
2 teaspoons cornstarch
2 tablespoons canola oil
1 lb boneless skinless chicken breast, cut into 1 inch pieces
1 red bell pepper, cut into 1 inch lengths
3 scallions, cut into 1 inch lengths
1 cup sliced mushrooms
1 (8 ounce) can sliced water chestnuts, drained

Steps:

  • In a small bowl, combine sherry, soy sauce, vinegar, ginger and cornstarch; stir to blend well.
  • In a wok or large frying pan, heat oil over medium-high heat.
  • Add chicken and stir-fry 2 minutes until meat turns white.
  • Add red pepper, scallions, mushrooms, and water chestnuts; stir-fry 2 minutes.
  • Stir sauce and add to wok; stir over heat until sauce thickens.
  • Serve over rice.
  • **Note: This is the original recipe, but sometimes I like to add different veggies like celery, broccoli, snow peas, etc.

More about "oriental stir fry recipes"

TOP 10 CHINESE STIR-FRY RECIPES - THE SPRUCE EATS
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From thespruceeats.com
Author Rhonda Parkinson
  • Beef With Broccoli Stir-Fry. This stir-fry combines beef and broccoli in a flavorful sauce made with rice wine, oyster sauce, soy sauce and sugar. When cooked at home, you can control the amount of fat and sodium, so this traditional Chinese dish will be a healthy dinner for the whole family, providing plenty of protein and vitamins dressed with delicious flavors.
  • Chicken Chow Mein. This recipe shows you how to stir-fry the chicken, vegetables, and noodles separately, and then combine them at the end of cooking. Traditionally, chow mein has soft noodles, but if you prefer a crunchier noodle you can cook them in a bit more oil for a longer period of time.
  • Chicken Fried Rice. Chicken and cooked rice are combined with vegetables and seasonings in this quick and easy stir-fry recipe. This is an ideal way to use up leftover rice, and you can substitute brown rice for white if you prefer.
  • Chinese Chicken With Oyster Sauce. Oyster sauce is an essential ingredient in Chinese cooking and is readily available in supermarkets in the Asian section.
  • Lettuce Wraps. These were a big hit when they first began showing up in Asian restaurants in the 1990s, and their popularity has never faded. They make a great party appetizer or main meal and are an ideal dish for those watching their carb intake as the lettuce replaces noodles, rice or a pancake-like wrap.
  • Pork or Beef Chop Suey. Chop Suey is actually an American-Chinese dish that is inspired by Chinese stir-fry but did not originate in China. This classic comfort dish combines meat and vegetables in a savory sauce; however, the meat is added to boost flavor and is not considered the main ingredient—that title goes to the vegetables.
  • Moo Goo Gai Pan. Moo goo gai pan is a traditional Chinese stir-fry with chicken, mushrooms, bamboo shoots, and water chestnuts. Translated, "moo goo gai pan" means "fresh mushrooms with sliced chicken."
  • Shrimp Fried Rice. It's hard to go wrong with this simple but tasty dish made with shrimp, cooked ham, rice, and vegetables, seasoned with savory oyster sauce.
  • Shrimp With Lobster Sauce Stir-Fry. Lobster sauce is a white sauce and is an invention of Chinese-American cuisine. Surprisingly, the lobster sauce doesn't contain any lobster at all—it is so named because this sauce is similar to a family of Cantonese sauces that are served over stir-fried lobster.
  • Kung Pao Chicken Stir-Fry. In this healthier version of the traditional recipe, the chicken is stir-fried instead of deep-fried, reducing the fat content and making for a lighter meal.


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