Salad Bar Vegetable Stir Fry Recipes

HEARTY STIR-FRY SALAD

Steps:

• In a bowl, combine the first seven ingredients. Pour 2/3 cup marinade into a large resealable plastic bag; add beef. Pour 1/3 cup marinade into another plastic bag; add chicken. Seal bags and turn to coat; refrigerate for up to 2 hours. Cover and refrigerate remaining marinade. , Drain and discard marinade from beef and chicken. In a large skillet or wok, heat 1-1/2 teaspoons oil; stir-fry beef until no longer pink. Remove and keep warm. In the same pan, stir-fry chicken in 1-1/2 teaspoons oil until juices run clear. Remove and keep warm. Stir-fry carrots and broccoli in remaining oil for 5 minutes. Add the green pepper, onion and mushrooms; stir-fry for 5-6 minutes or until vegetables are crisp-tender. Stir in cilantro and reserved marinade., Toss salad greens and oranges; place on a large serving plate. Top with the stir-fried beef, chicken and vegetables.

STIR FRIED VEGETABLE SALAD

Steps:

• Heat 1 TBS oil in a wok or a 10 inch frying pan.
• When hot, stir fry the cashew nuts until golden.
• Remove and set aside.
• Add a further 1 TBS oil and stir fry the ginger for 1/2 minute.
• Add the beans and continue to cook for 4 to 5 minutes, until tender but still crunchy.
• Transfer to a large bowl.
• Add another TBS of oil and stir fry peppers for 2 to 3 minutes, add the spring onions at the last moment.
• Add the peppers and onions to the beans.
• Add the final TBS oil to the pan and stir fry the asparagus tips for 3 to 4 minutes.
• Add 2 to 3 TBS water, cover the pan and steam for about 5 minutes until tender.
• Add the asparagus to the other vegetables along with the cashew nuts, coriander, sesame oil and lemon juice.
• Season to taste.
• Toss together and set aside to cool.
• Just before serving, twist off the watercress stalks and add the leaves to the salad.
• Toss again and transfer to a serving bowl.