Polish Stir Fry Recipes

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POLISH STIR-FRY



Polish Stir-Fry image

Growing up in the multi-ethnic steel towns outside Pittsburgh, PA produced some very interesting and deliciously unexpected combinations of foods and cooking techniques. This is what happens when a pantry full of Polish staples collides with the stir-fry technique. I first saw it at a church pot-luck dinner and have made it many times.

Provided by 3KillerBs

Categories     One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 lb kielbasa, cut up into bite-size pieces (pre-boil and cool if you find it too salty straight from the package)
4 cups potatoes, diced
1 -2 carrot, sliced (optional)
1 large onion, diced
1/2 head cabbage, coarsely shredded with a knife. Using a Kraut cutter is OK, but the regular grater cuts too finely

Steps:

  • Lightly grease big, iron skillet (I like to use my chicken fryer), with canola oil.
  • Brown the Kielbasa. Take it out and put it aside. Drain excess grease.
  • Fry potatoes and carrots, stirring often, until half-cooked.
  • Add onion and keep frying, stirring frequently.
  • When the onion is half-cooked, add the cabbage and continue until everything is completely cooked.
  • Return Kielbasa to the pan, mix well, and serve once it is reheated.
  • This dish travels well and reheats well.

Nutrition Facts : Calories 508.8, Fat 31.2, SaturatedFat 10.6, Cholesterol 74.8, Sodium 1054.7, Carbohydrate 39.5, Fiber 6.8, Sugar 8.2, Protein 18.8

MY VERSION OF MY FRIEND JON'S POLISH STIR-FRY AND PIEROGIS POT STICKERS WITH HERBS AND SOUR CREAM



My Version of My Friend Jon's Polish Stir-Fry and Pierogis Pot Stickers with Herbs and Sour Cream image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 15

3 tablespoons softened butter
1 package frozen pierogis, potato filled dumplings -- any brand or variety
1 1/2 pounds kielbasa, cut in large slices on an angle
1 tablespoon vegetable oil, 1 turn of the pan
1 tablespoon butter
1 large red onion, quartered and sliced
1 1/2 pounds kale, trimmed and coarsely chopped
1 pound sauerkraut, drained
1 teaspoon ground mustard or 2 tablespoons prepared spicy brown mustard
1 teaspoon sweet paprika, 1/3 palm full
Salt and freshly ground black pepper
2 tablespoons chopped fresh dill or 2 teaspoons dried dill leaves
2 tablespoons chopped chives
A handful of parsley leaves, chopped
1 cup sour cream

Steps:

  • Cover the bottom of a skillet with softened butter. Arrange pierogis in the pan in a single layer. Add 1 cup water to the pan. Cover pan and place over medium high heat. Cook covered 8 minutes, remove lid and cook out any liquid in the pot.
  • Heat a large nonstick skillet over medium high heat. Brown kielbasa and remove from pan. Cover kielbasa with foil to keep warm. Drain fat and add 1 tablespoon vegetable oil and 1 tablespoon butter. Raise heat to high. Add onion to the pan and saute for a few minutes to soften. Add chopped kale in batches as it wilts into the pan. When kale is wilted, add sauerkraut. Season stir-fry with mustard, paprika, salt and pepper. Return kielbasa to pan. Toss to combine and transfer to a serving platter.
  • Let the pierogis "stick" and brown in the butter as the liquid evaporates. Remove crisp pierogis from heat to a plate.
  • Stir together the chopped herbs and sour cream and season with salt and pepper. Serve with pierogis.

SAUSAGE STIR-FRY



Sausage Stir-Fry image

Convenient frozen veggies and canned broth shorten prep time for this deliciously different stir-fry from Nykii Chouteau. "Smoked kielbasa provides the hearty change of pace," reports the Clermont, Florida cook

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 11

1 medium onion, thinly sliced
2 garlic cloves, minced
1 to 2 tablespoons vegetable oil
1 pound fully cooked kielbasa or Polish sausage, halved lengthwise and sliced
1 package (16 ounces) frozen stir-fry vegetables, thawed
1 can (8 ounces) bamboo shoots, optional
2 tablespoons cornstarch
1/2 teaspoon cayenne pepper
1 can (14-1/2 ounces) beef broth
2 tablespoons soy sauce
Hot cooked rice

Steps:

  • In a large skillet or wok, stir-fry onion and garlic in oil until tender. Add sausage, vegetables and bamboo shoots if desired; stir-fry until heated through. Combine cornstarch, cayenne, broth and soy sauce until smooth; add to the pan. Bring to a boil; cook and stir for 2 minutes. Serve over rice.

Nutrition Facts :

STIR FRIED POLISH SAUSAGE AND VEGETABLES RECIPE



Stir Fried Polish Sausage and Vegetables Recipe image

Provided by rachiemack

Number Of Ingredients 14

4 Bell Peppers (Red and Green)
2 Onions
2 pkgs of Polish Sausage
2 boxes of 1 Minute Rice
1 yellow Squash
1 Zucchini
1 container Olive Oil
1 Container Soy Sauce
1 bag of Romaine Lettuce
2 tomatoes
2 avocados
1 box strawberries
1 pkg pecans
1 pkg powder lemonade

Steps:

  • Bring a pot of water to a boil. Once the water is boiling, place the rice grains in the pot and wait until they are cooked. Get a frying pan to cook the polish sausage on. Put some olive oil on the pan before you begin cooking. Wait until the meat is cooked. Use another frying pan to heat up the peppers and onions. First chop the vegetables up then cook them on the frying pan. Once everything is cooked allow people to make their own stir fry. To make the salad add chopped up strawberries to the lettuce. Also cut up avocados and tomatoes to add to the salad. Finally sprinkle some pecan pieces on the top. Serve with choice of different dressings. Mix water and lemonade powder to make a drink.

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Top Asked Questions

What is the best way to make stir fry?
In a large skillet or wok, stir-fry onion and garlic in oil until tender. Add sausage, vegetables and bamboo shoots if desired; stir-fry until heated through.
What is Polska kielbasa stir fry?
This polska kielbasa stir fry is packed with vegetables and kielbasa sausage, topped with teriyaki sauce for a new upgraded stir fry. It’s a delicious dinner served over rice.
How do you make stir fry sauce with cornstarch?
Add garlic and ginger and cook for 30 seconds or until fragrant. Remove the vegetables from the pan. Add the stir fry sauce and bring to a simmer. Combine 1 tablespoon cornstarch with 2 tablespoons water and whisk into the boiling sauce a little bit at a time to reach desired consistency.
How to cook sausage for stir fry?
In a large skillet or wok, stir-fry onion and garlic in oil until tender. Add sausage, vegetables and bamboo shoots if desired; stir-fry until heated through. Combine cornstarch, cayenne, broth and soy sauce until smooth; add to the pan. Bring to a boil; cook and stir for 2 minutes.

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