Barley Stir Fry Recipes

Steps:

• Bring 2 cups water to boil in deep saucepan.
• Add barley. When liquid returns to boil, reduce heat, cover, and simmer 30 to 40 minutes, or until barley is almost tender.
• Makes 2 cups cooked barley.
• Heat the oil in a medium, non-stick skillet over high heat.
• Stir-fry onion and red pepper 1 minute.
• Add mushrooms and stir-fry until they look moist, about 1 minute.
• Add snow peas, scallions, ginger, and stir-fry 15 seconds.
• Add cooked barley, orange juice, teriyaki sauce, and salt and pepper to taste, if desired.
• Cook until barley is heated through.
• Serve immediately.

Steps:

• In a small saucepan, bring water to a boil. Stir in barley. Reduce heat; cover and simmer for 10-12 minutes or until barley is tender. Remove from the heat; let stand for 5 minutes., Meanwhile, in a large skillet or wok, stir-fry chicken in 2 teaspoons oil until no longer pink. Remove and keep warm., Stir-fry onion in remaining oil for 3 minutes. Add the zucchini, garlic, oregano, basil, salt, pepper and pepper flakes; stir-fry 2-4 minutes longer or until vegetables are crisp-tender. Add the chicken, tomatoes, olives and parsley. Serve with barley.

Steps:

• In medium saucepan, bring water to boil. Add barley and return to boil. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed. Set aside.
• In large skillet or wok, heat 1 tablespoon oil over high heat. Add chicken and garlic; stir-fry 3 to 4 minutes.
• Add cooked barley; stir-fry an additional 3 minutes. Remove barley-chicken mixture from pan; keep warm.
• Heat remaining 1 tablespoon oil in skillet. Add eggplant, bell pepper and onion; stir-fry 3 minutes.
• Add basil, mint, hot pepper sauce, sugar, oyster sauce and soy sauce; cook 2 more minutes.
• Return barley-chicken mixture to skillet; stir-fry 3 minutes.
• Sprinkle with peanuts and garnish with shredded red cabbage and carrot curls for authentic Thai finishing touch.

Steps:

• 1. Preheat oven to 350.Prepare stock by combining chicken base with water.
• 2. In a saucepan cook the onion and garlic in a small amount of stock until the onions are translucent.
• 3. Add the barley and the remaining stock. Bring the liquid to a boil and cove the pot lightly.
• 4. Cook in the oven until the barley is tender and all of the liquid has absorbed, about 45 minutes.
• 5. In a medium saucepan, cook the shallots, peppers, carrots and celery in the oil until tender.
• 6. Add the barley and thyme and stir-fry until heated thoroughly.

Steps:

• First make the sauce:.
• In a bowl, combine the sherry, soy sauce, vinegar, mustard, ginger, garlic, sesame oil, molasses and red pepper flakes.
• Slice the chicken into thin strips along the grain and place them in a small bowl. Add 3 tablespoons of the sauce and toss the chicken to coat. Set aside.
• Cut the broccoli florets from the stalks. Reserve the stalks for another purpose. Cut the florets into small pieces about 1 1/2 inches across the top.
• Heat a large wok or skillet over high heat. Add the peanut oil and swirl to coat the surface. Add the broccoli and stir-fry for 30 seconds.
• Stir in the chicken, water chestnuts, cooked barley, and remaining sauce. Cook uncovered, stirring frequently, until the chicken is cooked 3 to 4 minutes.
• Stir in sesame seeds and scallion greens. Add more soy sauce, if needed.
• Chenin Blanc is the recommended wine to drink with this dish.
• Option:.
• Vegetarian Brown Rice and Tofu Stir-Fry:.
• Instead of chicken, use 1 pound Asian-style baked tofu, cut into cubes.
• Cook for only 1 minute before adding the sesame seeds.

Steps:

• Cook the barley in a large pan of boiling water for 40 minutes or until soft, adding more water if necessary and then drain and set aside.
• Lightly spray a wok with canola oil spray and heat over medium heat,.
• Whisk together the eggs and 2 tablespoons of the water and pour into the wok and swirl to coat, cooking the omelette until set, lifting the egg to allow the uncooked egg to run underneath and then remove the omelette and drain on absorbent paper for 5 minutes and then shred into thin strips.
• Heat the oils in the wok and add the spring onions and bacon and stir fry for 3 minutes or until soft and then add the celery, capsicum, carrot and remaining water and stir fry for 5 minutes and then add the peas and broccolini and cook until tender.
• Stir in the barley and combined soy and sweet chilli sauces and cook until heated through and then fold through the omelette and serve.

Steps:

• Prepare barley according to package directions. In a small bowl, combine water, soy sauce and cornstarch until smooth; set aside. , In a large skillet or wok, saute garlic in oil for 15 seconds. Add carrots and beans; stir-fry for 2 minutes. Add onions; stir-fry 1 minute longer. Stir soy sauce mixture; stir into skillet. Bring to a boil; cook and stir until thickened, about 1 minute. Add barley; heat through. If desired, stir in cashews.