Stir fry, whether vegetarian or with your favorite meat, is a good dinner choice. This page contains stir fry recipes.
Whisk eggs in a medium bowl, add bouillon and whisk a bit more.
Heat oil in a wok over medium high heat and once hot add the eggs. Do not stir until about 50% cooked, about 10 to 20 seconds, slightly tipping the eggs from side to side and back and forth. Separate eggs into pieces and push off to one side.
Add tomatoes to the empty portion of the wok, sprinkle with the salt and sauté for a little over a minute. Sprinkle tomatoes with sugar; add green onions and sauté until the juices are released from the tomatoes, about 3 to 5 minutes. Mix in the eggs, cover and simmer 1 minute.
Stir all together while breaking up the tomatoes slightly and serve.
By Deeli from Richland, WA
Blanch green beans in large pot of boiling water for about 3 minutes. Drain.
Transfer green beans to large bowl of ice water to cool and drain again.
Heat the oil in a wok or large nonstick skillet over high heat.
Add green beans and stir fry until heated through, about 2 minutes. Add soy sauce, vinegar and sugar. Stir fry until sauce reduces slightly, about 2 minutes longer. Add sesame seeds and toss to coat and serve.
By Deeli from Richland, WA
I often run out of most food by the end of the 6th to the 6th month cycle. When that happens, I heat up some olive oil and chop up what ever I have in the cupboards and freezer/fridge. Today, it was a really good mix of meat, veggies, fruits, and nuts. Next month it might just be all veggies, but that is the fun of it. This is one of those "What can I make with this stuff" wonders that will never be the same for everyone, but that everyone can make, just the same.
Place all ingredients in pan. I use about 2 tsp. olive oil, some salt/pepper, and some lemon pesto my friend makes. The pan is pretty big, but you can use a wok if you want. I prefer the larger, deeper pans but I don't have one for now.
Cover without adding water, as the frozen veggies will provide enough. 15 minutes later, you will have a wonderful meal for 4 with a salad, or two with just the meal in a pan. N-JOY!
Note: This meal is within diabetic guidelines. It has no trans fats, (at least none I can determine), veggies, proteins, fruits and with a cup of milk or a yogurt, you will have the five main ingredients for a balanced meal.
By Sandi from Salem, OR
Cook noodles, drain and set aside. Cook sausage until brown. Remove from skillet. Add to the skillet the cabbage, onion, apple, caraway seed cooking until the cabbage is tender, about 7-10 minutes. Add brown sugar, vinegar and salt. Cover and cook over low heat for 5 minutes. Add sausage and noodles cooking until everything is hot.
Source: friend
By Sandy from Graettinger, IA
Stir the broth, cornstarch and soy sauce in a small bowl until the mixture is smooth.
Heat the oil in a wok or skillet over medium high heat; add vegetables, ginger and garlic. Stir fry until the vegetables are tender crisp.
Add broth mixture, cook, while stirring, until mixture boils and thickens, toss with slivered almonds and serve.
By Deeli from Richland, WA
Heat both oils in a wok or skillet (using a wok works better) over medium heat. Add ginger and stir until blended. Add asparagus and stir fry until "almost" tender. Add soy sauce and cashews. Stir until asparagus is tender but crisp and serve.
By Deeli from Richland, WA
In a large skillet or wok heat oil and stir-fry vegetables for 2-3 minutes. Add Onion soup, ginger, water, and turkey. Bring to a boil, reduce heat, cover and simmer for 5 minutes. Blend cornstarch and apple juice and stir into turkey mixture. Stir until sauce thickens. Serve over rice sprinkled with almonds (if desired).
| Servings: | 4 |
| Time: | 5 Minutes Preparation Time 25 Minutes Cooking Time |
Source: Lipton Soups
By mother of 5 from Nova Scotia
By Patti from Oak Ridge, TN
My son loves shrimp, so when he had to pick a meal to make for a Boy Scouts badge, this is the recipe he selected. It has since become a family favorite. It's one of the few healthy meals the kids frequently request. Don't forget to start the rice!
Combine shrimp, soy sauce, and garlic in a medium mixing bowl. Stir with a wooden spoon until shrimp are evenly coated. Set aside.
Add vegetable oil to a wok and set over medium-high heat. When oil is hot, add the red pepper and onion. Cook, stirring constantly until pepper is slightly softened, about 3 minutes. Add the snow peas and shrimp mixture. Continue stirring until the shrimp turn pink and are cooked through and the snow peas are tender but still crisp, about 3 minutes more.
Remove pan from heat. Add remaining soy sauce, water, and pepper. Stir until blended. Immediately serve over rice.
Source: Williams-Sanoma The Kid's Cookbook
By Stephanie from Hillsboro, OR
Heat oil in skillet over medium heat. Add veggies and cook for 1 minute. Add tofu and soy sauce. Reduce heat and simmer. Toss gently until heated thoroughly, 1-2 minutes. Cook and stir until veggies and tofu are coated with sauce.
By Terri
Whatever vegetables you have on hand, such as carrots (cut small), broccoli, cauliflower, snow peas, watercress, "baby corn", in any combination you choose. Cut each into bite size pieces.
Whatever meat you have on hand, such as: shrimp, chicken, turkey, roast beef, roast pork. Tuna isn't especially great with this. Neither is ground beef.
Boil the noodles according to package directions. Drain well and set aside. Preserve the flavoring packet.
In a large wok on medium-high heat with a small amount of oil (preheated), stir fry the meat till done. Set aside.
Stir fry the vegetables in order depending on "toughness" of the vegetables: Carrots, then broccoli and cauliflower, then the others. Don't overcook. You want them to be cooked but crunchy still. Set these aside.
Stir fry the cabbage, adding the vegetables, meat, and noodles all at the same time. Add soy sauce to taste. Serve immediately. This makes quite a bit, so be sparing on the amounts of vegetables and meat.
| Servings: | 2-3 |
| Time: | 20 Minutes Preparation Time 10-15 Minutes Cooking Time |
By Cricket Pr. from Parkton, NC
I recently made stir-fry from a recipe. It was pretty simple: tofu, onions, peppers, tomatoes, mushrooms, salt, pepper, garlic powder, and basil. I stir-fried it for about 15 minutes. The consistency was pretty good, a tiny bit on the dry side. But the taste was bland. I've made stir-fry in the past with similar results. What can I do to make my stir-fry tastier?
Snoozealarm from Beer Sheva, Israel
By louel5303/22/2009I am wondering if you are actually stir-frying this, or if you are just frying it. A stir fry, oriental style, will be done much faster than 15 minutes. I suspect you are overcooking this. Your veggies should be quite crisp. I also add teriyaki sauce, powdered chicken boullin dissolved in about an ounce of water, and about a 1/2 tsp of sugar. I prefer the teriyaki over soy sauce, but that is just me. Soy sauce is good too. All of the previous posters have some good suggestions too.
I'm looking for some easy stir fry recipes. I've tried some store bought sauces but they are kinda spendy and would love to learn to make these dishes on my own. In addition, we don't like some of the sauces.
Also, have you tried the frozen stir fry veggies and are they any good? Which kind? We like chicken, beef, seafood and pork so if you have a recipe you enjoy, please share. Thank you!
Seemenow from Oregon
By SusannL07/07/2008I've heard that the secret to stir fry is to cut all the ingredients to be the same size so that it cooks at the same rate. Also, it can't be too big for those chopsticks!
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Easy Stir Fry Recipes