Spinachoniontofustirfry Recipes

SPINACH AND ONION STIR FRY

Steps:

• Coat a wok or skillet with nonstick cooking spray. Heat to medium-high heat.
• Add spinach and onion to hot wok/skillet. Stir for 1-2 minutes.
• In a small bowl, mix together vinegar, soy sauce and sugar. Pour into wok/skillet.
• Reduce heat to medium and stir until spinach and onion are tender-crisp.

SPINACH, ONION TOFU STIR FRY

Steps:

• Place the oil and tofu in a large frying pan and cook about 5 minutes on medium heat.
• Add peanuts and onion and cook until onions are translucent.
• Add garlic, basil, black pepper and red pepper and cook about 2 minutes.
• Add the soy sauce and spinach and cook just until spinach is wilted.
• Serve over rice.

STIR-FRIED SPINACH WITH GARLIC

Steps:

• In a large wok over medium heat, heat oil. Stir-fry salt and spinach for 1 minute. When spinach has wilted add sugar and garlic and stir-fry 2 to 3 minutes more. Plate spinach, serve warm or cold.

SPINACH BEEF STIR-FRY

Steps:

• Place soy sauce in a large resealable plastic bag; add steak. Seal bag and turn to coat; refrigerate for up to 2 hours. Drain and discard soy sauce.
• In a bowl, combine the cornstarch, bouillon, five-spice powder and water until smooth; set aside. In a large nonstick skillet or wok, sir-fry beef in batches in 1 tablespoon hot oil until beef is no longer pink. Remove from skillet and set aside.
• Stir-fry carrots in remaining oil for 2 minutes. Add the green pepper, celery and mushrooms; stir-fry for 3 minutes. Add the water chestnuts and onions; stir-fry for 2 minutes or until vegetables are crisp-tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes. Add spinach and beef; cook and stir until spinach is wilted and beef is heated through. Serve over rice if desired.

BROCCOLI AND TOFU STIR FRY

Steps:

• Heat peanut oil in a wok or large skillet over high heat. Stir in garlic and cook for a few seconds until it begins to brown. Add the bell pepper and broccoli; cook until the pepper begins to brown and soften, about 5 minutes.
• Stir together the chicken broth, soy sauce, sherry, and cornstarch until dissolved. Pour the sauce into the wok and bring to a boil. Stir in the tofu, and cook until hot, about 1 minute. Garnish with cashew pieces to serve.