|
|
|
|
|
|
|
|
|
|
|
|
Vegetable-Chicken Stir-Fry
Vegetable-Chicken Stir-Fry
A five-ingredient main dish that takes less than 15 minutes to cook? This yummy chicken stir-fry was created for busy cooks like you!
2 tablespoons vegetable oil
1 pound boneless skinless chicken breast halves or thighs, cut into 1-inch pieces
3 cups cut-up assorted vegetables (bell peppers, broccoli flowerets, shredded carrots)
1 garlic clove, finely chopped
1/2 cup stir-fry sauce 1. Heat 1 tablespoon of the oil in 12-inch skillet or wok over high heat. Add chicken; stir-fry about 3 minutes or until no longer pink in center. Remove from skillet.
2. Heat remaining 1 tablespoon oil in skillet. Add vegetables and garlic; stir-fry about 2 minutes or until vegetables are crisp-tender. Add chicken and stir-fry sauce. Cook and stir about 2 minutes or until hot.
|
Stir-Fried Beef and Vegetables
Stir-Fried Beef and Vegetables
It's hard to beat a meal with meat, veggies and noodles all cooked in one pot. Just think of all those dishes you won't need to wash!
2 tablespoons soy sauce
2 tablespoons dry sherry or water
1 teaspoon sugar
1/2 pound beef top round steak
1 ounce cellophane noodles (bean threads), broken into bite-size pieces
1 tablespoon vegetable oil
2 teaspoons finely chopped gingerroot or 1 teaspoon ground ginger
2 garlic cloves, finely chopped
1 tablespoon vegetable oil
1 cup fresh snow (Chinese) pea pods or 1 package (6 ounces) frozen snow (Chinese) pea pods, thawed and drained
1 cup julienne strips jicama or 1 medium onion, cut into thin wedges
1 small red or green bell pepper, cut into 1-inch pieces
1. Mix soy sauce, sherry and sugar; set aside. Trim fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices. (For easier cutting, partially freeze beef, about 1 hour.) Soak noodles in enough warm water to cover 15 minutes; drain.
2. Heat wok or 10-inch skillet over high heat until 1 or 2 drops of water bubble and skitter when sprinkled in wok. Add 1 tablespoon oil; rotate wok to coat side. Add beef, gingerroot and garlic; stir-fry about 3 minutes or until beef is no longer pink. Remove beef mixture from wok.
3. Add 1 tablespoon oil to wok; rotate wok to coat side. Add pea pods, jicama and bell pepper; stir-fry about 5 minutes or until vegetables are crisp-tender. Stir in beef mixture and noodles; heat to boiling. Stir in soy sauce mixture; cook and stir about 1 minute or until heated through.
***Did You Know...
Cellophane noodles aren't really traditional noodles; they're made from the starch of green mung beans. They're sold dried in Asian sections of the supermarket.
|
|
Beef, Baby Broccoli and Wild Mushrooms
Beef, Baby Broccoli and Wild Mushrooms
Dinner’s on the table in just 25 minutes! This low-fat, super-quick recipe’s...
Beef, Baby Broccoli and Wild Mushrooms
Dinner’s on the table in just 25 minutes! This low-fat, super-quick recipe’s a keeper!
1 pound beef boneless sirloin steak
2 garlic cloves, finely chopped
8 ounces baby broccoli or broccoli, cut into flowerets and stems cut into 1-inch pieces
3/4 cup beef broth
1 package (8 ounces) fresh shiitake mushrooms, cut into fourths (3 cups)
6 ounces fresh crimini mushrooms, sliced (2 cups)
2 tablespoons dry sherry or apple juice
1 tablespoon soy sauce
1 teaspoon cornstarch
1 package (10 ounces) curly Chinese or Japanese noodles
1. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add beef and garlic; stir-fry 4 to 5 minutes or until beef is brown. Remove from skillet.
2. Add broccoli and 1/2 cup of the broth to skillet. Heat to boiling; reduce heat to medium. Cover and cook about 2 minutes or until broccoli is crisp-tender. Add mushrooms, sherry and soy sauce. Cover and cook 2 to 3 minutes, stirring occasionally, until mushrooms are tender.
3. Stir in beef. Mix cornstarch and remaining 1/4 cup broth; stir into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute.
4. Meanwhile, cook and drain noodles as directed on package. Divide noodles among bowls. Top with beef mixture.
*** Substitution
Experiment with the wide variety of fresh mushrooms available in the supermarket. Try chanterelle, oyster or wood ear mushrooms for a change of pace.
***Special Touch
Add a tasty crunch when you top this stir-fry with toasted wonton wrappers! Cut wrappers into thin strips, and bake on an ungreased cookie sheet at 350 for 5 to 7 minutes or until light golden brown.
|
Thai Beef Stir-Fry
Thai Beef Stir-Fry
Packed with veggies and seasoned with traditional Thai flavors, this recipe is a keeper!
1 pound beef boneless sirloin steak
1/2 cup beef broth
1 tablespoon cornstarch
2 tablespoons fish sauce
1 tablespoon white vinegar
2 teaspoons packed brown sugar
1 tablespoon vegetable oil
2 teaspoons finely chopped gingerroot or 1/2 teaspoon ground ginger
2 garlic cloves, finely chopped
1 tablespoon vegetable oil
7 medium carrots, thinly sliced (3 1/2 cups)
6 green onions, cut into 1/2-inch pieces
1 can (8 ounces) sliced water chestnuts, drained
1 tablespoon grated lemon peel
4 cups hot cooked rice
1. Trim excess fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices. (Beef is easier to cut if partially frozen, about 1 hour.)
2. Mix broth, cornstarch, fish sauce, vinegar and brown sugar.
3. Heat wok or 10-inch skillet over high heat. Add 1 tablespoon oil; rotate wok to coat side. Add beef, gingerroot and garlic; stir-fry about 3 minutes or until beef is brown. Remove beef from wok with slotted spoon.
4. Add 1 tablespoon oil to wok; rotate wok to coat side. Add carrots and onions; stir-fry about 5 minutes or until vegetables are crisp-tender. Stir in beef, water chestnuts and lemon peel; heat to boiling. Stir in broth mixture. Cook and stir about 1 minute or until heated through.
5. Serve beef mixture over rice.
Substitution
Two-thirds cup of a favorite stir-fry sauce can be used in place of the beef broth, cornstarch, fish sauce and brown sugar.
|
|
Beef with Pea Pods
Beef with Pea Pods
Travel to the Orient with this mouthwatering Asian stir-fry dish! A skillet or wok is the only pan you need!
1 pound beef boneless sirloin steak
1 tablespoon vegetable oil
1 garlic clove, finely chopped
1/4 teaspoon salt
1/8 teaspoon pepper
2/3 cup beef broth
1 tablespoon cornstarch
2 tablespoons water
1 tablespoon soy sauce
1 teaspoon finely chopped gingerroot or 1/4 teaspoon ground ginger
1 package (6 ounces) frozen snow (Chinese) pea pods, thawed and drained
Hot cooked rice, if desired
1. Trim fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/4-inch slices.
2. Heat 10-inch skillet or wok over high heat 1 to 2 minutes. Add oil; rotate skillet to coat with oil. Add beef and garlic; stir-fry about 3 minutes or until beef is brown. Sprinkle salt and pepper over beef; stir in broth. Heat to boiling.
3. Mix cornstarch, water and soy sauce; stir into beef mixture. Cook, stirring constantly, until mixture thickens and boils. Continue boiling 1 minute, stirring constantly (sauce will be thin).
***Success tip
Place beef in the freezer for 1 hour before slicing; it will be easier to cut when partially frozen.
4. Stir in gingerroot and pea pods. Cook uncovered about 2 minutes, stirring occasionally, until pea pods are crisp-tender. Serve over rice.
|
Sweet and Spicy Shrimp
Sweet and Spicy Shrimp
Tender shrimp, colorful veggies and steaming rice are served Asian style!
1/4 cup soy sauce
1/2 teaspoon sesame oil
2 teaspoons sugar
1/2 teaspoon crushed red pepper
2 teaspoons cornstarch
1 tablespoon vegetable oil
1 small onion, cut into 1-inch pieces
1/2 medium green bell pepper, cut into 1-inch pieces
1 medium carrot, thinly sliced (1/2 cup)
3/4 pound uncooked peeled deveined large shrimp, thawed if frozen
Hot cooked rice, if desired
***Variation
Add countless twists to this already-flavorful dish when you top with shredded coconut, chopped fresh cilantro, Thai basil leaves or peanuts.
|
|
|
|
