Easy Stir Fry Type Recipes

 

Veggie-Cashew Stir-Fry

Ingredients

• 1/4 cup reduced-sodium soy sauce
• 1/4 cup water
• 2 tablespoons brown sugar
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 garlic clove minced
• 2 cups sliced fresh mushrooms
• 1/4 pound fresh baby carrots coarsely chopped
• 1 small zucchini cut into 1/4-inch slices
• 1 small sweet red pepper coarsely chopped
• 1 small green pepper coarsely chopped
• 4 green onions sliced
• 2 cups cooked brown rice
• 1 can 8 ounces sliced water chestnuts, drained
• 1/2 cup honey-roasted cashews

Instructions

1. In a small bowl, mix soy sauce, water, brown sugar, and lemon juice until smooth; set aside.
2. In a large skillet, heat oil over medium-high heat. Stir-fry garlic for 1 minute. Add vegetables; cook until vegetables are crisp-tender, 6-8 minutes.
3. Stir soy sauce mixture and add to pan. Bring to a boil. Add rice and water chestnuts; heat through. Top with cashews.

 

Thai Scallop Saute

Ingredients

• 3 teaspoons olive oil divided
• 1-1/2 pounds sea scallops
• 2 cups fresh broccoli florets
• 2 medium onions halved and sliced
• 1 medium zucchini sliced
• 4 small carrots sliced
• 1/4 cup Thai peanut sauce
• 1/4 teaspoon salt
• Hot cooked rice
• Lime wedges optional

Instructions

1. In a large skillet, heat 1 teaspoon oil over medium-high heat. Add half of scallops; stir-fry until firm and opaque. Remove from pan. Repeat with an additional 1 teaspoon oil and remaining scallops.
2. In same skillet, heat remaining oil over medium-high heat. Add vegetables; stir-fry until crisp-tender, 7-9 minutes. Stir in peanut sauce and salt. Return scallops to pan; heat through. Serve with rice and, if desired, lime wedges.

 

Mongolian Chicken

Ingredients

• 1/4 cup reduced-sodium soy sauce
• 2 tablespoons cornstarch
• 1 tablespoon brown sugar
• 1-1/2 pounds boneless skinless chicken breasts cut into thin strips
• 1/4 cup sherry
• 1/4 cup hoisin sauce
• 3 tablespoons minced fresh cilantro
• 1 tablespoon sugar
• 1 teaspoon Mongolian Fire oil or sesame oil
• 2 tablespoons canola oil divided
• 2 cups fresh pea pods cut into thirds
• 3 plum tomatoes seeded and cut into 1-inch pieces
• 1 garlic clove minced
• 1 tablespoon minced fresh gingerroot
• Hot cooked rice

Instructions

1. In a shallow dish, combine the soy sauce, cornstarch and brown sugar. Add the chicken; turn to coat. Let stand at room temperature for 30 minutes.
2. Meanwhile, in a small bowl, combine the sherry, hoisin, cilantro, sugar and fire oil until smooth; set aside. Drain chicken and discard marinade.
3. In a large skillet or wok, stir-fry chicken in 1 tablespoon canola oil until no longer pink. Remove and keep warm. Stir-fry the pea pods, tomatoes, garlic and ginger in remaining oil until vegetables are crisp-tender, 2-4 minutes.
4. Add sherry mixture to the pan. Bring to a boil; cook and stir until slightly thickened, about 2 minutes. Add chicken; heat through. Serve with rice.

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