Stir Fry Recipes

Beef and Noodle Stir-Fry

 

 

Ingredients

• 2 pkgs (3 oz each) any flavor ramen noodles
• 3 cups water
• PAM® Original No-Stick Cooking Spray
• 3/4 pound boneless beef New York strip steak, trimmed of visible fat, cut into thin strips
• 2 cups matchstick-cut carrots (from 10-oz pkg)
• 2 cups frozen bell pepper and onion strips (from 16-oz pkg)
• 1 can (8 oz each) La Choy® Sliced Water Chestnuts, drained
• 1 cup La Choy® Orange Ginger Stir Fry Sauce-Marinade
• 1/4 cup sliced green onions

Directions

1. Break up noodles and combine with water in 2-quart saucepan; bring to a boil. Cook 2 to 3 minutes or until tender; drain. Discard seasoning packets or set aside for another use.
2. Meanwhile, spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook beef 5 to 6 minutes or until cooked through, turning to brown both sides. Remove from skillet.
3. Add carrots and pepper blend; cook and stir 4 to 5 minutes or until crisp-tender. Stir in water chestnuts, stir fry sauce, cooked beef and noodles. Cook until thoroughly hot. Top with green onions.

Bok Choy and Tofu Stir-Fry

 

 

Ingredients

• 2 tablespoons Pure Wesson® Vegetable Oil
• 1 pkg (14 oz each) extra firm tofu, drained, patted dry and cut into 1-inch pieces
• 1-1/2 cups thinly sliced red bell pepper
• 1 pkg (8 oz each) sliced fresh button mushrooms
• 1/2 cup thinly sliced white onion
• 4 cups chopped bok choy
• 1 cup La Choy® Original Stir Fry Sauce-Marinade
• Hot cooked rice, optional

Directions

1. Heat oil in large skillet or wok over medium-high heat. Add tofu; cook 5 to 7 minutes or until lightly browned, stirring gently. Remove from skillet; set aside.
2. Add red pepper, mushrooms and onion; cook and stir 5 minutes or until vegetables are crisp-tender.
3. Add bok choy, stir fry sauce and tofu; cook and stir 3 minutes more or until bok choy is tender and sauce is hot. Serve with rice, if desired.

Sweet and Sour Chicken with Brown Rice

 

 

Ingredients

• 1 tablespoon Pure Wesson® Canola Oil
• 1/2 pound boneless skinless chicken breast, cut into 1-inch pieces
• 2 tablespoons all-purpose flour
• 2 cups frozen bell pepper and onion strips
• 1/2 cup La Choy® Sweet and Sour Sauce
• 1 tablespoon La Choy® Soy Sauce
• 1 can (8 oz each) La Choy® Sliced Water Chestnuts, drained
• 1-1/2 cups hot cooked brown rice

 

 

 

Directions

1. Heat oil in medium skillet over medium-high heat.
2. Toss chicken pieces in flour in small bowl until coated. Cook chicken 5 to 7 minutes or until lightly browned; remove from skillet.
3. Add bell pepper strips; cook 5 minutes or until softened. Stir in sweet and sour sauce, soy sauce, water chestnuts and cooked chicken. Heat 5 minutes more or until hot.
4. To serve, spoon chicken and sauce mixture over rice.

 

 

 

 

 

Broccoli Chicken Stir-Fry

 

 

Ingredients

• 2/3 cup water
• 3 tablespoons Peter Pan® Creamy Peanut Butter
• 1/4 cup La Choy® Lite Soy Sauce
• 1-1/2 teaspoons ground ginger
• 1 teaspoon cornstarch
• Ground red pepper, optional
• PAM® Original No-Stick Cooking Spray
• 3/4 pound boneless skinless chicken breast, cut into strips
• 1 medium red onion, sliced vertically
• 1 pkg (16 oz each) frozen broccoli florets
• 1 can (8 oz each) La Choy® Sliced Water Chestnuts, drained
• 4 cups hot cooked brown rice

 

 

Directions

1. Combine water and peanut butter in 2-cup glass measure. Microwave on HIGH 30 seconds; stir to blend in peanut butter. Combine soy sauce, ginger, cornstarch and red pepper, if desired, in small dish. Add to peanut butter mixture; stir to blend together.
2. Spray large nonstick skillet with cooking spray. Heat over medium-high heat. Add chicken; cook 2 minutes or until no longer pink, stirring several times. Remove chicken from skillet; keep warm.
3. Respray skillet with cooking spray. Add onion; cook 1 minute. Add broccoli; cook 4 minutes or until crisp-tender; stirring often. Add water chestnuts and cooked chicken; cook 1 minute more.
4. Stir peanut butter mixture. Pour over chicken-broccoli mixture. Cook and stir 2 minutes more or until sauce thickens and bubbles. Serve over rice.

Spicy Ginger Stir-Fry

 

 

Ingredients

• 1/3 cup La Choy® Orange Ginger Stir Fry Sauce-Marinade
• 1/3 cup reduced-sodium chicken broth
• 1/4 cup orange juice
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon cornstarch
• PAM® Original No-Stick Cooking Spray
• 12 ounces boneless skinless chicken breasts, cut into 1/2-inch pieces
• 1 tablespoon grated fresh ginger
• 2 teaspoons minced garlic
• 1 pkg (12 oz each) fresh broccoli florets, cut into bite-size pieces
• 1 pkg (8.8 oz each) fully cooked whole grain brown rice
• 3 tablespoons finely chopped crystallized ginger
• 2 tablespoons finely chopped walnuts, toasted
• 1/2 teaspoon toasted sesame oil

 

Directions

1. Whisk together stir fry sauce, broth, juice, pepper flakes and cornstarch in small bowl until smooth; set aside.
2. Spray wok or 12-inch skillet with cooking spray; place over high heat. When hot, add chicken. Cook and stir 3 to 5 minutes or until chicken is light golden brown. Add ginger and garlic; cook and stir 1 minute or until fragrant.
3. Add broccoli florets; cook and stir 3 to 5 minutes or until broccoli turns bright green and is crisp-tender. Blend in stir fry sauce mixture and cook 2 to 3 minutes or until sauce has thickened slightly.
4. Add rice, crystallized ginger, walnuts and sesame oil; toss to blend all ingredients. Heat through and serve immediately

Chicken and Vegetable Stir-Fry

 

 

Ingredients

• 2 tablespoons Pure Wesson® Vegetable Oil, divided
• 1 pound boneless skinless chicken breasts, sliced thin
• 1 pkg (12 oz each) frozen stir-fry vegetables
• 1/2 cup La Choy® Original Stir Fry Sauce-Marinade
• 2 cups hot cooked long-grain white rice

Directions

1. Heat 1 tablespoon oil in large skillet or wok over medium-high heat. Add chicken; cook and stir until no longer pink. Remove from skillet; set aside.
2. Heat remaining 1 tablespoon oil in skillet. Add vegetables; cook and stir until crisp-tender. Return chicken to skillet and add stir fry sauce. Stir until chicken and vegetables are coated with sauce and hot. Serve with hot cooked rice.

 

 

 

 

Pork and Vegetable Stir-Fry over Brown Rice

 

 

Ingredients

• 2 tablespoons Pure Wesson® Vegetable Oil, divided
• 1 pound lean boneless pork loin chops, cut into 1/4-inch thick strips
• 1 pkg (16 oz each) frozen stir-fry vegetables
• 1 can (8 oz each) La Choy® Sliced Water Chestnuts, drained
• 1/2 cup La Choy® Orange Ginger Stir Fry Sauce-Marinade
• 4 cups hot cooked brown rice
• Cilantro leaves and La Choy® Chow Mein Noodles, optional

Directions

1. Heat 1 tablespoon oil in large skillet or wok over high heat. Add pork and cook about 3 minutes, stirring occasionally until lightly browned. Remove from skillet; set aside and keep warm.
2. Add remaining 1 tablespoon oil to skillet. Add vegetables and water chestnuts; cook and stir 3 to 5 minutes or until vegetables are crisp-tender. Return pork to skillet. Stir in sauce to coat pork and vegetables. Continue heating until mixture is hot.
3. Divide rice between 4 plates and top with equal amounts of pork and vegetable stir-fry. Garnish with cilantro and serve with chow mein noodles, if desired.

 

 

 

Orange-Ginger Stir-Fry Vegetables

 

 

Ingredients

• 1 tablespoon Pure Wesson® Vegetable Oil
• 1 pkg (16 oz each) frozen broccoli, cauliflower and carrot blend
• 1 can (8 oz each) La Choy® Sliced Water Chestnuts, drained
• 1/2 cup La Choy® Orange Ginger Stir Fry Sauce-Marinade

Directions

1. Heat oil in large skillet over medium-high heat; add vegetables and water chestnuts. Cook 6 minutes or until vegetables are tender, stirring occasionally.
2. Add stir fry sauce; remove from heat and toss until vegetables are coated.

 

 

 

 

Spicy Asian Chicken

 

 

Ingredients

• 2 tablespoons Pure Wesson® Vegetable Oil, divided
• 1-1/2 cups vertically sliced onion
• 3 jalapeno peppers, sliced thin lengthwise
• 1 pound boneless skinless chicken breasts or thighs, cut into 2x1/2-inch slices
• 2 cloves garlic, finely chopped
• 1/4 cup La Choy® Soy Sauce
• 2 tablespoons firmly packed brown sugar
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1/2 cup chopped fresh cilantro
• 1 tablespoon fresh lime juice (1 tablespoon = 1/2 medium)
• Hot cooked rice, optional

Directions

1. Heat 1 tablespoon oil in large skillet or wok over high heat. Add onion and peppers; cook and stir about 2 minutes or until crisp-tender. Remove from skillet; set aside.
2. Pour remaining 1 tablespoon oil into skillet. Cook and stir chicken with garlic about 4 minutes or until no longer pink. Return onion and peppers to skillet.
3. Whisk together soy sauce and brown sugar in small bowl. Add to skillet. Stir together cornstarch and water until smooth; add to skillet. Cook about 1 minute or until sauce thickens, stirring occasionally. Stir in cilantro; drizzle with lime juice. Serve with rice, if desired.

 

 

 

Pepper Beef Stir-Fry

 

 

 

Ingredients

• 2 tablespoons Pure Wesson® Vegetable Oil, divided
• 1 large red or green bell pepper, cut into pieces
• 1 medium onion, cut into pieces
• 1 pound boneless beef sirloin, cut across grain into 2 x 1/2-inch strips
• 4 cloves garlic, finely chopped
• 1 can (8 oz each) La Choy® Sliced Bamboo Shoots, drained
• 1/3 cup La Choy® Lite Soy Sauce
• 1 tablespoon firmly packed brown sugar
• 2 tablespoons Hunt's® Tomato Ketchup
• 1 tablespoon cornstarch
• 1 tablespoon water
• Hot cooked rice, optional

Directions

1. Heat 1 tablespoon oil in large skillet or wok over high heat. Cook and stir bell pepper and onion about 2 minutes or until crisp-tender. Remove from skillet; set aside.
2. Pour remaining 1 tablespoon oil into skillet. Cook and stir beef and garlic about 2 minutes or until browned. Add bamboo shoots and return cooked vegetables to skillet.
3. Whisk together soy sauce, brown sugar and ketchup in small bowl. Add to skillet. Stir together cornstarch and water until smooth; add to skillet. Cook and stir about 1 minute or until sauce thickens. Serve with hot cooked rice, if desired.

 

 

 

 

Orange-Glazed Chicken

 

 

Ingredients

• 1/2 cup La Choy® Teriyaki Marinade & Sauce
• 1/3 cup orange marmalade
• 1 teaspoon crushed red pepper flakes
• 1/4 teaspoon ground ginger
• 1 tablespoon Pure Wesson® Vegetable Oil
• 1 pound boneless skinless chicken breasts or thighs, cut into 2x1/2-inch slices
• 1 can (8 oz each) La Choy® Sliced Bamboo Shoots, drained
• 1 medium red bell pepper, seeded, cut into thin strips
• 1 tablespoon cornstarch
• 1 tablespoon water
• 1/2 cup cashews, optional

Directions

1. Stir together teriyaki sauce, marmalade, crushed red pepper and ginger in small bowl until well blended; set aside.
2. Heat oil in large skillet or wok over high heat. Cook and stir chicken about 4 minutes or until no longer pink. Stir in bamboo shoots and peppers.
3. Add prepared sauce to skillet. Stir together cornstarch and water until smooth; add to skillet. Cook until heated through and sauce thickens, about 1 minute. Top with cashews, if desired.

 

 

 

 

Mandarin Shrimp Stir-Fry

 

 

 

Ingredients

• 2 tablespoons Pure Wesson® Vegetable Oil, divided
• 1 pkg (14 oz each) frozen stir-fry vegetables
• 1 pound medium (41/50 count) peeled and deveined shrimp, thawed if frozen
• 1/3 cup La Choy® Teriyaki Marinade & Sauce
• 1 tablespoon cornstarch
• 1 can (11 oz each) mandarin oranges, drained

Directions

1. Heat 1 tablespoon oil in large skillet or wok over high heat. Add vegetables; cook and stir 4 minutes or until vegetables are crisp-tender. Remove from skillet; set aside.
2. Pour remaining 1 tablespoon oil into skillet. Add shrimp; cook and stir 2 minutes or just until shrimp turn pink. Return vegetables to skillet.
3. Whisk together teriyaki sauce and cornstarch in small bowl until smooth. Add sauce mixture to skillet; cook and stir 1 minute or until sauce thickens. Add oranges; stir gently.

Mandarin Chicken Stir-Fry

 

 

Ingredients

• 2 tablespoons Pure Wesson® Vegetable Oil, divided
• 1 pkg (14 oz each) frozen stir-fry vegetables
• 1 pound boneless skinless chicken breasts, cut into 2x1/2-inch slices
• 1/3 cup La Choy® Teriyaki Marinade & Sauce
• 1 tablespoon cornstarch
• 1 can (11 oz each) mandarin oranges, drained

Directions

1. Heat 1 tablespoon oil in large skillet or wok over high heat. Add vegetables; cook and stir 4 minutes or until vegetables are crisp-tender. Remove from skillet; set aside.
2. Pour remaining 1 tablespoon oil into skillet. Add chicken; cook and stir 4 minutes or until no longer pink. Return vegetables to skillet.
3. Whisk together teriyaki sauce and cornstarch in small bowl until smooth. Add sauce mixture to skillet; cook and stir 1 minute or until sauce thickens. Add oranges; stir gently.

 

 

 

 

 

Ginger-Teriyaki Chicken

 

 

Ingredients

• 1/2 cup La Choy® Teriyaki Marinade & Sauce
• 1 can (8 oz each) pineapple tidbits in juice, undrained
• 2 teaspoons minced fresh ginger
• 3 cloves garlic, finely chopped
• 1/4 cup chopped green onions
• 2 tablespoons Pure Wesson® Vegetable Oil, divided
• 1 pkg (14 oz each) frozen stir-fry vegetables
• 1 pound boneless skinless chicken breasts or thighs, cut into thin slices
• 1 can (14 oz each) La Choy® Bean Sprouts, drained
• 1 can (8 oz each) La Choy® Sliced Water Chestnuts, drained
• La Choy® Crispy Rice Noodles, optional

Directions

1. Stir together teriyaki marinade, pineapple, ginger, garlic and onions in small saucepan. Bring to a boil. Reduce heat and simmer 5 minutes, stirring occasionally.
2. Meanwhile, heat 1 tablespoon oil in large skillet or wok over medium-high heat. Add frozen vegetables; cook and stir 4 minutes or until crisp-tender. Remove from skillet; set aside.
3. Place remaining 1 tablespoon oil in skillet. Add chicken; cook and stir 4 minutes or until no longer pink. Return cooked vegetables to skillet. Stir in bean sprouts, water chestnuts and pineapple mixture; heat until hot. Serve with rice noodles, if desired.

 

 

 

 

Beef and Broccoli Stir-Fry

 

 

Ingredients

• 1/3 cup La Choy® Soy Sauce
• 2 tablespoons firmly packed brown sugar
• 1 tablespoon cornstarch
• 1 tablespoon water
• 2 tablespoons Pure Wesson® Vegetable Oil, divided
• 1 pkg (14 oz each) frozen broccoli florets
• 1 can (8 oz each) La Choy® Sliced Water Chestnuts, drained
• 1/2 cup chopped onion
• 1 pound boneless beef sirloin, cut into thin slices
• 1 tablespoon finely chopped garlic
• La Choy® Chow Mein Noodles, optional

Directions

1. Whisk together soy sauce, sugar, cornstarch and water in small bowl until blended; set aside.
2. Heat 1 tablespoon oil in large skillet or wok over medium-high heat. Add broccoli, water chestnuts and onion; cook and stir 4 minutes or until crisp-tender. Remove from skillet; set aside.
3. Place remaining 1 tablespoon oil in skillet. Add beef and garlic; cook and stir 2 minutes or until beef is browned. Return broccoli mixture to skillet. Stir in soy sauce mixture; cook until sauce thickens. Top with chow mein noodles, if desired.

 

 

 

Szechuan BBQ Pork and Vegetables

 

Ingredients

• 1/2 cup Hunt's® Original Barbecue Sauce
• 3 tablespoons honey
• 2 tablespoons La Choy® Lite Soy Sauce
• 1/4 teaspoon crushed red pepper flakes
• PAM® Original No-Stick Cooking Spray
• 3/4 pound pork tenderloin, cut into 1/2-inch-thick slices
• 2 cups baby carrots (2 cups = about 9 oz)
• 4 ounces fresh snow pea pods (4 oz = about 1-1/2 cups)

Directions

1. Stir together barbecue sauce, honey, soy sauce and crushed red pepper in small bowl; set aside.
2. Spray large nonstick skillet or wok with cooking spray; heat over medium-high heat. Add pork; cook 4 to 6 minutes or until cooked through, stirring occasionally.
3. Add barbecue sauce mixture and carrots; cook 10 minutes, stirring occasionally. Add pea pods; cook 2 minutes or until pea pods are bright green and mixture is hot, stirring occasionally.

 

 

 

 

Teriyaki Beef Bowl

 

 

Ingredients

• 1 cup long-grain white rice, uncooked
• 3/4 pound boneless beef sirloin steak, cut into thin slices
• 1/3 cup La Choy® Teriyaki Marinade & Sauce
• 1 tablespoon Pure Wesson® Vegetable Oil
• 3 cups frozen broccoli florets, thawed
• 1 can (14.5 oz each) Hunt's® Whole Peeled Plum Tomatoes, drained, coarsely chopped
• 1 can (8 oz each) La Choy® Sliced Water Chestnuts, drained

Directions

1. Cook rice according to package directions. Meanwhile, combine steak and teriyaki marinade in small bowl; let stand 5 minutes to marinate.
2. Heat oil in large skillet or wok over medium-high heat. Add steak with marinade; cook and stir 2 minutes or until browned. Add broccoli; mix well. Cook 5 minutes or until crisp-tender, stirring frequently. Stir in drained tomatoes and water chestnuts; cook 2 minutes or until hot, stirring frequently.
3. Divide rice between 4 serving bowls; top with steak mixture.

 

 

Thai Basil Chicken Stir-Fry

 

 

Ingredients 

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2 tablespoons hoisin sauce

1 tablespoon sugar    

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1 tablespoon water    

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1 tablespoon fish sauce

1 tablespoon peanut oil

3 garlic cloves, minced

1 serrano chile, thinly sliced

3 (6-ounce) skinless, boneless chicken breast halves, cut into 1/4-inch-thick strips

1 1/2 cups sliced red bell pepper    

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1 cup thinly vertically sliced onion    

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1/2 cup fresh basil leaves, roughly chopped    

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Preparation

1. Combine hoisin, sugar, 1 tablespoon water, and fish sauce in a bowl, stirring with a whisk until sugar dissolves.

2. Heat a wok or large skillet over high heat. Add oil; swirl to coat. Add garlic and serrano chile; stir-fry 30 seconds or until fragrant. Add chicken; stir-fry 4 minutes. Add bell pepper and sliced onion; stir-fry 2 minutes. Add hoisin mixture; bring to a boil. Cook 30 seconds or until slightly thickened. Stir in basil and juice. Serve immediately.

 

 

 

 

Chili-Garlic Shrimp and Noodle Stir-Fry

 

 

Ingredients

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6 ounces brown rice noodles

2 tablespoons rice vinegar

1 1/2 tablespoons lower-sodium soy sauce

1 tablespoon honey

1 teaspoon fish sauce

1/2 teaspoon cornstarch

2 cups shrimp mixture from Chili-Garlic Shrimp with Coconut Rice and Snap Peas   

1 1/2 teaspoons canola oil

1/3 cup unsalted cashews    

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3 garlic cloves, crushed

1/2 jalapeño pepper, sliced

1 tablespoon canola oil

1/2 cup julienne-cut carrots

1 cup (2-inch pieces) green onions

1 cup sliced red bell pepper    

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6 ounces baby spinach

 

1 tablespoon fresh lime juice

 

 

Preparation

Boil brown rice noodles until done. Drain; rinse with cold water. Drain. Combine vinegar, soy sauce, honey, fish sauce, and cornstarch; add shrimp mixture from Chili-Garlic Shrimp with Coconut Rice and Snap Peas. Heat 1 1/2 teaspoons canola oil in a large skillet over high heat. Add cashews, crushed garlic cloves, and sliced jalapeño pepper; stir-fry 30 seconds. Remove mixture from pan. Add 1 tablespoon canola oil to pan. Add carrots, green onions, and bell pepper; stir-fry 3 minutes. Add noodles, cashew mixture, shrimp mixture, and spinach; cook 1 1/2 minutes.

 

 

 

Sweet Pepper and Chicken Fajita Stir-Fry

 

 

Ingredients

 

3 tablespoons fresh lime juice

2 tablespoons finely chopped cilantro

1 tablespoon plus 5 tsp. olive oil

1 1/2 tablespoons low-sodium soy sauce

4 cloves garlic, minced (about 1 Tbsp. plus 1 tsp.)

2 teaspoons packed brown sugar

1/2 teaspoon cumin

1/2 teaspoon chili powder

1 pound boneless, skinless chicken breasts, thinly sliced    

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1 large red bell pepper, seeded and thinly sliced    

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1 large yellow bell pepper, seeded and thinly sliced

1 large red onion, halved and thinly sliced

Kosher salt

Tortillas, optional

 

 

Preparation

1. In a medium bowl, combine lime juice, cilantro, 1 Tbsp. oil, soy sauce, 1 tsp. garlic, brown sugar, cumin and chili powder. Add chicken; stir well. Let stand for 15 minutes.
2. In a 12-inch nonstick skillet, heat 1 1/2 tsp. oil over medium-high heat until very hot; swirl to coat skillet. Spread half of chicken in a single layer, reserving marinade. Cook, undisturbed, for 2 minutes, then stir-fry for 1 minute. Transfer to a plate. Add another 1 1/2 tsp. oil; repeat with remaining chicken.
3. Add remaining 2 tsp. oil, peppers and onion to skillet. Stir-fry until vegetables are slightly charred and crisp-tender, about 5 minutes. Add remaining 1 Tbsp. garlic; stir-fry for 30 seconds. Season with salt.
4. Pour reserved marinade into skillet; let boil for 30 seconds. Return chicken and any juices that have collected to skillet; toss until heated through. Serve with warm tortillas, if desired.

 

 

 

 

Thai Shrimp and Eggplant Stir-Fry

 

 

Ingredients

 

2 tablespoons fresh lime juice

1 1/2 tablespoons Asian fish sauce

1 1/2 teaspoons sugar    

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1 tablespoon plus 5 tsp. peanut oil

1 pound large shrimp, peeled and deveined    

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3 slender Japanese eggplants, halved lengthwise and cut crosswise into 1/2-inch pieces

5 cloves garlic, thinly sliced

2 Fresno chilies, seeded and slivered

1 scallion, thinly sliced (about 1/4 cup)

1 cup loosely torn basil leaves

Lime wedges, for serving

Cooked rice noodles, optional

 

 

Preparation

1. In a small bowl, whisk lime juice, fish sauce, sugar and 2 Tbsp. water.
2. In a 12-inch nonstick skillet, heat 1 Tbsp. oil over medium-high heat until very hot; swirl to coat skillet. Add shrimp and stir-fry until just pink, about 3 minutes. Transfer to a medium bowl.
3. Add 2 tsp. oil and half of eggplant to skillet. Cook, undisturbed, for 2 minutes, then stir-fry for 30 seconds. Transfer to bowl with shrimp. Add another 2 tsp. oil; repeat with remaining eggplant. Make a well in center and add remaining 1 tsp. oil, garlic, chilies and scallion. Stir-fry until fragrant, about 1 minute.
4. Add shrimp, eggplant and sauce to skillet. Cook, tossing well, until heated through, 30 seconds to 1 minute. Stir in basil. Serve with lime wedges and rice noodles, if desired.

Stir-Fried Ginger Shrimp

 

 

Ingredients

1 pound medium shrimp, peeled and deveined    

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1 teaspoon chopped peeled fresh ginger

1/2 teaspoon salt

Dash of white pepper

1/2 cup water

1 tablespoon mirin (sweet rice wine)

2 teaspoons low-sodium soy sauce

1 1/2 teaspoons cornstarch

1 teaspoon sugar    

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1 teaspoon dark sesame oil

1/2 teaspoon chile paste with garlic (such as sambal oelek)

1 tablespoon canola oil, divided

1 cup thinly vertically sliced onion    

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4 garlic cloves, minced

1 cup diagonally cut cel

 

Preparation

1. Place shrimp in a medium bowl. Sprinkle with ginger, salt, and pepper; toss well. Let stand 5 minutes.
2. Combine 1/2 cup water and next 6 ingredients (through chile paste) in a small bowl, stirring with a whisk.
3. Heat 1 teaspoon canola oil in a large nonstick skillet over medium-high heat. Add shrimp mixture to pan; stir-fry 2 minutes. Remove shrimp mixture from pan; set aside. Wipe pan dry with a paper towel. Heat remaining 2 teaspoons canola oil in pan over medium-high heat. Add onion and garlic; stir-fry 1 minute. Add celery; stir-fry 1 minute. Return shrimp mixture to pan; stir-fry 1 minute or until shrimp are done.
4. Add water mixture to pan. Bring to a boil; cook 1 minute or until thick, stirring constantly with a whisk. Serve immediately.

 

 

 

 

 

Pork and Stir-Fried Vegetables with Spicy Asian

Sauce

 

 

Ingredients

1 teaspoon canola oil

1/4 cup hoisin sauce

1/4 cup ketchup    

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1 teaspoon low-sodium soy sauce

1/2 teaspoon bottled minced garlic

1/8 to 1/4 teaspoon ground red pepper

1 (1-pound) pork tenderloin, trimmed, cut into 1/2-inch pieces    

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1 teaspoon black pepper

1/4 teaspoon salt

2 teaspoons dark sesame oil

1 cup presliced zucchini    

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1 cup presliced red bell pepper    

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1 teaspoon bottled ground fresh ginger (such as Spice World)

1/2 cup chopped green onions

1 teaspoon toasted sesame seeds

Preparation

Heat canola oil in a large nonstick skillet over medium-high heat. Combine hoisin sauce and next 4 ingredients (through ground red pepper), stirring until blended; set side. Add pork to pan; sprinkle with black pepper and salt. Cook 3 minutes on each side or until done. Remove from pan. Add sesame oil to pan. Add zucchini, bell pepper, and ginger; stir-fry 4 minutes or until bell pepper is tender. Stir in onions and pork. Add hoisin mixture to pan; toss to coat. Sprinkle with sesame seeds.

 

 

 

 

Steak, Shiitake, and Bok Choy Stir-Fry

 

Ingredients

2 tablespoons grated fresh ginger

1 tablespoon minced fresh garlic

3 tablespoons low-sodium soy sauce

4 teaspoons cornstarch, divided

1 teaspoon toasted sesame oil

1/2 teaspoon crushed red pepper

1 pound flank steak, trimmed and thinly sliced

Cooking spray

2 cups thinly sliced shiitake mushrooms (about 1/2 pound)

1 cup thinly vertically sliced onion    

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1 cup red bell pepper strips    

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4 cups sliced bok choy (about 1 medium head)

1 cup less-sodium beef broth

 

 

Preparation

Combine ginger, garlic, soy sauce, 2 teaspoons cornstarch, oil, and crushed red pepper in a large zip-top bag; add steak to bag. Seal and marinate in refrigerator 20 minutes.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray, and add mushrooms, onion, and bell pepper to pan. Cook 3 minutes or until crisp-tender; transfer to a large bowl. Add bok choy to pan; sauté 2 minutes or until slightly wilted; add to bowl; keep warm.
Recoat pan with cooking spray. Add half of steak mixture to pan; cook 3 minutes or until browned, stirring occasionally. Transfer to a large bowl; keep warm. Coat pan with cooking spray. Add remaining steak mixture to pan; cook 3 minutes or until browned, stirring occasionally. Add to bowl; keep warm.
Combine broth and remaining 2 teaspoons cornstarch, stirring with a whisk. Add to pan, scraping pan to loosen browned bits. Bring to a boil; cook 1 minute or until mixture thickens, stirring constantly. Return steak and vegetables to pan; toss gently to coat

 

 

 

Garlic Turkey-Broccoli Stir-Fry

 

 

Ingredients

2 teaspoons sesame oil, divided

1 (1-pound) turkey tenderloin, cut into thin strips

1 cup fat-free, less-sodium chicken broth

4 garlic cloves, minced

1 1/2 tablespoons cornstarch

1/4 teaspoon crushed red pepper

1/4 teaspoon salt

1 red bell pepper, cut into thin strips    

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2 cups fresh broccoli florets

1 (8-ounce) can sliced water chestnuts, drained

2 tablespoons low-sodium soy sauce

 

 

Preparation

Place a large nonstick skillet over medium-high heat until hot. Add 1 teaspoon sesame oil to pan, and tilt to coat evenly. Add turkey, and stir-fry 5 minutes or until turkey is no longer pink in center. Remove turkey, and set aside.
Combine broth and next 4 ingredients in a small bowl; stir until cornstarch dissolves. Set aside.
Add remaining 1 teaspoon oil to pan; add pepper strips and broccoli; stir-fry 1 minute. Add water chestnuts, and stir-fry 30 seconds. Increase heat to high. Stir broth mixture, and add to pan with soy sauce, turkey, and any accumulated juices. Bring to a boil; cook 1 to 2 minutes or until slightly thickened.

 

 

 

 

Scallop and Sugar Snap Pea Stir-Fry

 

 

Ingredients

12 ounces sugar snap peas, trimmed and blanched

12 ounces sea scallops, rinsed and patted dry

1/2 cup fat-skimmed chicken broth

2 tablespoons mirin or rice wine

1 tablespoon cornstarch

2 tablespoons vegetable oil

2 tablespoons thinly sliced green onions

1 tablespoon minced garlic

1/4 teaspoon hot chile flakes

1/2 cup slivered fresh basil leaves    

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Preparation

1. Cut sugar snap peas on the diagonal into about 1/2-inch lengths. Cut scallops in half to form half-moon shapes.

2. In a small bowl or glass measure, whisk chicken broth, mirin, and cornstarch until well blended.

3. Pour oil into a 12-inch nonstick frying pan or 14-inch wok over high heat. When hot, stir in green onions, garlic, and chile flakes. Stir until fragrant, 30 to 45 seconds.

4. Add scallops and cook, stirring occasionally, until surface of scallops is mostly opaque, about 2 minutes. Stir in sugar snap peas, and pour in broth mixture. Cook, stirring, until sauce is thick and glossy and scallops are opaque but still moist-looking in center of thickest part (cut to test), 2 to 3 minutes.

5. Stir in half the basil, then pour into a serving bowl and sprinkle with remaining basil.

Serve with cooked rice.

 

 

 

Stir-fried Eggplant and Tofu

 

 

Ingredients

3 tablespoons vegetable oil

1 package (18 oz.) firm tofu, drained, cut into 1 1/2- by 2-in. chunks    

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2 garlic cloves, minced

1 pound eggplant, cut into 1- by 3-in. strips

1 small red or green bell pepper, cut into 1-in. pieces

1/3 cup reduced-sodium soy sauce

2 tablespoons sugar    

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2 tablespoons oyster sauce

1/4 cup fresh basil leaves

 

 

Preparation

1. Heat oil in a large nonstick frying pan over high heat, add tofu, and gently cook, turning tofu occasionally, until browned slightly, about 5 minutes. Use a slotted spoon to transfer tofu to a plate.
2. Cook garlic, eggplant, and bell pepper in pan until softened, stirring occasionally, 8 to 10 minutes. Add soy sauce, sugar, and oyster sauce and cook until heated through, another 2 minutes. Return tofu to pan and gently stir to coat. Remove from heat and stir in basil leaves. Serve over rice.
Note: Nutritional analysis is per serving.

 

 

 

Pork and Peanut Stir-Fry

 

 

Ingredients

1/4 cup low-sodium chicken broth or water

1 tablespoon soy sauce

1 tablespoon rice vinegar

2 teaspoons cornstarch

2 teaspoons vegetable oil

1 (2-inch) piece fresh ginger, peeled and grated

5 scallions, chopped, white parts separated from green

2 (8 oz.) boneless pork chops, cut into thin strips    

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1/4 cup plus 1 Tbsp. dry-roasted peanuts, chopped

 

 

Preparation

In a small bowl, mix broth, soy sauce, vinegar and cornstarch together. Set aside.
Warm oil in a wok or large skillet over medium-high heat. Add ginger and white part of scallions. Cook, stirring constantly, until scallions are just softened, about 1 minute.
Add pork and cook, tossing with tongs, until firm and no longer pink, 5 minutes.
Stir in sauce and 1/4 cup peanuts. Cook, stirring constantly, until sauce is thickened and pork is heated through, 2 minutes. If sauce is too thick, add broth, 1 Tbsp. at a time, until it reaches desired consistency. Top with green part of scallions and 1 Tbsp. peanuts.

 

 

 

Tofu, Asparagus, and Red Pepper Stir-Fry with Quinoa

 

Ingredients

Dressing:

2 tablespoons rice vinegar

2 tablespoons low-sodium soy sauce

2 teaspoons dark sesame oil

Dash of crushed red pepper

Stir-fry:

1 1/2 cups water

1 1/2 cups uncooked quinoa

1 tablespoon dark sesame oil

1 cup chopped onion    

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2 garlic cloves, minced

2 cups red bell pepper strips    

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2 cups sliced mushrooms

2 cups (1-inch) sliced asparagus (about 1 pound)

1/2 teaspoon salt

1 (12.3-ounce) package reduced-fat firm tofu, drained and cubed    

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2 tablespoons sesame seeds

 

 

Preparation

To prepare dressing, combine first 4 ingredients in a small bowl; stir with a whisk. Set aside.
To prepare stir-fry, bring water to a boil in a small saucepan. Stir in the quinoa; cover, reduce heat, and simmer 10 minutes. Remove from heat. Let stand, covered, 10 minutes; fluff with a fork.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add onion and garlic, and stir-fry 5 minutes. Add the bell pepper, mushrooms, asparagus, salt, and tofu; stir-fry 3 minutes. Stir in dressing. Serve over quinoa, and sprinkle with sesame seeds.

 

 

 

Thai-Style Stir-Fried Chicken

 

 

Ingredients

1/4 cup rice vinegar

2 tablespoons brown sugar

2 tablespoons fresh lime juice

2 teaspoons red curry paste

1/8 teaspoon crushed red pepper

1 pound skinless, boneless chicken breast, cut into bite-sized pieces    

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1 1/2 tablespoons vegetable oil, divided

1 cup chopped onion    

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1 cup chopped carrot

1 (8-ounce) package presliced mushrooms

1/2 cup light coconut milk

1 tablespoon fish sauce

1/2 teaspoon salt

1 cup fresh bean sprouts

1/4 cup chopped fresh cilantro

 

 

Preparation

Combine rice vinegar, brown sugar, lime juice, red curry paste, and crushed red pepper in a large zip-top plastic bag. Add chicken; seal and marinate in refrigerator 15 minutes, turning once.
Remove chicken from the bag, reserving marinade. Heat 1 tablespoon oil in a large nonstick skillet or wok over medium-high heat. Add chicken; stir-fry 4 minutes. Remove chicken from pan; keep warm. Add remaining 1 1/2 teaspoons oil to pan. Add onion and carrot; stir-fry 2 minutes. Add mushrooms; stir-fry 3 minutes. Add reserved marinade, scraping pan to loosen browned bits. Add coconut milk and fish sauce; bring to a boil. Reduce heat, and simmer 1 minute. Stir in chicken and salt; cook 1 minute. Top with sprouts and cilantro.