Chinese Stir Fry Recipes
CHICKEN AND CHINESE VEGETABLE STIR-FRY
This is a fantastic stir-fry dish that tastes like it came straight from a good Chinese restaurant! It never fails to get rave reviews from my family and friends! Serve it hot over white or brown rice.
Provided by Laura
Categories World Cuisine Recipes Asian Chinese
Time 45m
Yield 6
Number Of Ingredients 14
Steps:
- Combine the chicken, oyster sauce, and soy sauce in a mixing bowl until the chicken is evenly coated with the sauce; set aside.
- Heat the vegetable oil in a wok or large skillet over high heat. Stir in the garlic and onion; cook and stir until the onion is limp, about 1 minute. Add the chicken and marinade. Cook and stir until the chicken has browned and is no longer pink, about 10 minutes.
- Pour in 1/2 cup of water; season with pepper and sugar. Add the water chestnuts, snow peas, and broccoli. Cover; boil until the vegetables are just tender, about 5 minutes. Dissolve the cornstarch in 1/4 cup of water. Stir into the boiling mixture; cook until thick and no longer cloudy.
Nutrition Facts : Calories 217.3 calories, Carbohydrate 16.8 g, Cholesterol 40.3 mg, Fat 9.2 g, Fiber 3 g, Protein 17.5 g, SaturatedFat 1.7 g, Sodium 500.1 mg, Sugar 4 g
CHINESE VEGETABLE STIR FRY
My daughter found this on ABCNEWS.com and has made it several times now. Sometimes we are missing an ingredient the recipe calls for so we just add something different. We use a 4 ounce can of sliced mushrooms instead of the shitake. We also use frozen broccoli and snow peas to speed this recipe up.
Provided by Charlotte J
Categories Vegetable
Time 24m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Make 2 cups of rice as instructed on package and keep hot.
- Heat wok over medium heat and add the oil, increase to medium-high heat.
- Add the broccoli and water, stir-fry for 1 minute or until broccoli is bright green.
- Add carrots, snow peas, mushrooms, water chestnuts, garlic and ginger; stir-fry for 1 to 2 minutes or until tender crisp.
- In small bowl, combine the soy sauce, broth and cornstarch; mix well to dissolve.
- Add to wok and stir-fry for about 1 minute.
- Serve over rice.
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- In a small bowl, whisk the soy sauce, water, dry sherry, sesame oil, sugar, cornstarch, red pepper flakes and dry mustard together. Set aside.
- In a large nonstick skillet, bring 1 inch of water to a rapid boil. Add the broccoli and cook for 2-3 minutes, or until tender-crisp. Strain the broccoli in a colander and then run under cold water to stop the cooking process. Set aside and allow to fully drain.
- Wipe the skillet dry. Add 2 tablespoons of vegetable oil and heat over high heat. Add the shiitake mushrooms and red peppers and cook, stirring occasionally, for 5-6 minutes, until the mushrooms are browned and the peppers are softened. Add the garlic, white/light green scallions, and ginger; cook, stirring constantly, until fragrant, about 30 seconds. Return the broccoli to the pan and cook until warmed through, about 1 minute. Add the reserved sauce. Toss and cook until the sauce is thickened and the vegetables are evenly coated, about 30 seconds. Transfer to serving dish and sprinkle with dark green scallions. Serve with rice, if desired.
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