Stir Fry Nuts Recipes

CHICKEN HONEY NUT STIR FRY

Steps:

• Heat 1 teaspoon of the oil in a wok over high heat. Add the carrots and celery and stir fry for 3 minutes. Add remaining 1 teaspoon oil, then add the chicken and stir fry for 5 more minutes.
• In a small bowl, dissolve the cornstarch into the orange juice. Mix in the soy sauce, honey and ginger. Add this sauce to the wok and cook over medium heat until thickened. Top with the cashews and green onions.

STIR FRY NUTS

Steps:

• In a large sauce pot bring water to a boil. Boil nuts for 1 minute and drain.
• Place the nuts in a mixing bowl with 1/2 cup sugar and stir.
• Fry nuts in oil, on medium heat, for approximately 4 to 5 minutes, stirring occasionally. Watch them carefully so they do not burn!
• Remove nuts from pan with slotted spoon and place in a single layer on waxed paper to cool.
• While the nuts are still warm lightly salt them. Allow to cool completely before serving.

SUMMER CHICKEN STIR FRY

Steps:

• Melt the butter with the olive oil in a large skillet over a medium-high heat. Add the chicken and garlic, then sauté until the chicken is cooked through, about 5 minutes. Remove the chicken to a plate.
• Increase the heat to high, then throw in the zucchini. Stir it around for about 45 seconds, then scoot the zucchini to the edges of the pan. Throw in the corn and cook it for a minute, then push it to the edges of the pan. Throw in the grape tomatoes, stir them around for a minute, then sprinkle on some salt and pepper to taste.
• Next, throw the chicken back in. Stir everything around for about 45 seconds, or until it's all combined and hot. Pour it onto a big platter.
• Sprinkle on the fresh basil and some Parmesan shavings then ... this is the best part ... squeeze the lemon all over the top. This adds a wonderful, indescribable freshness.

PINE NUT VEGGIE STIR FRY

Steps:

• Heat 1 tbsp olive oil in wok.
• Add asparagus and cook til crisp tender, about 5 minutes.
• Remove and place in bowl.
• Add sliced zuchinni and cook until crisp tender.
• Place in bowl with asparagus.
• Add cabbage to wok, adding additional oil if needed.
• Cook until translucent and tender.
• Add pine nuts, sunflower seeds and asparagus/zuchinni mixture.
• Season and cook an additional 5 minutes.

ASPARAGUS NUT STIR-FRY

Steps:

• In a large skillet or wok, stir-fry asparagus in oil until crisp-tender, about 10 minutes. Remove and keep warm. , In the same pan, stir-fry the red pepper, walnuts, ginger, garlic and pepper flakes for 2 minutes or until red pepper is crisp-tender. Stir in the broth, soy sauce, sugar and salt; heat through. Add asparagus; toss to coat.

CORN AND CELERY STIR-FRY

Steps:

• Heat a large 12-inch skillet or wok on medium-high. When it's hot, add the neutral oil, ginger, garlic and white parts of the scallions. Stir for 30 seconds until fragrant.
• Add the corn, celery, salt and white pepper, and stir-fry for 1½ to 2 minutes, until the corn starts to soften.
• Add the pine nuts, soy sauce or tamari and sesame oil, and stir-fry for another 1 to 2 minutes, until the corn is tender but still has a fresh, crisp bite. Add the scallion greens and toss for 30 seconds. Remove from heat and serve hot or at room temperature, with rice (if desired).