GHENGIS KHAN STIR-FRY
Make and share this Ghengis Khan Stir-Fry recipe from Food.com.
Provided by A Messy Cook
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in heavy skillet; add meat and brown quickly.
- Add vegetables and saute briefly.
- Add remaining ingredients and heat through, until vegetables are crsip-tender.
- Serve over rice.
Nutrition Facts : Calories 614.7, Fat 59.2, SaturatedFat 22.8, Cholesterol 74.9, Sodium 631.7, Carbohydrate 12.6, Fiber 2.6, Sugar 5.7, Protein 8.4
MOUSSAKA STIR-FRY
Not as difficult as it may sound, this dish has it all: meat, vegetables and dairy. A tasty main dish that's good and good for you!
Provided by CookKelly
Categories Lamb/Sheep
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Mix in bowl the ground lamb or beef, garlic powder, oregano, and pepper.
- In separate bowl, stir until blended the broth, tomato paste and sour cream.
- Set aside.
- Place Dutch oven over high heat 3 minutes until very hot.
- Add 1 Tbsp.
- olive oil.
- Coat bottom.
- Add meat mixture and stir-fry, breaking up meat until no longer pink, about 1 minute.
- Spoon meat mixture and juices into a large bowl.
- Heat 2 more Tbsp.
- olive oil in the Dutch oven.
- Add eggplant and stir-fry 2-3 minutes until slightly softened.
- Add bell pepper.
- Stir-fry 1 minute until pepper is crisp-tender and eggplant is crisp-tender.
- Add to bowl with meat mixture.
- Add frozen onion and green peas to Dutch oven.
- Stir-fry 1 minute until thawed.
- Add broth mixture.
- Bring to a boil and boil 30 seconds until mixture thickens.
- Return meat and vegetables to pot.
- Add the cheese and stir 1 minute until mixture is evenly coated with sauce.
- Serve immediately.
Nutrition Facts : Calories 689, Fat 53.3, SaturatedFat 23.9, Cholesterol 131.8, Sodium 459.8, Carbohydrate 24, Fiber 6.9, Sugar 9.5, Protein 29.4
CHICKEN AND FRESH GRAPEFRUIT STIR-FRY
Make and share this Chicken and Fresh Grapefruit Stir-Fry recipe from Food.com.
Provided by TANBUG1998
Categories Citrus
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Peel and section GRAPEFRUIT over bowl; reserve juice.
- Drain PINEAPPLE well; reserving juice.
- Combine juices and add enough water to equal 1 cup of liquid.
- Combine with CORNSTARCH and SOY SAUCE.
- Rinse CHICKEN BREASTS and pat dry; remove any excess fat.
- Cut across grain into thin strips.
- In large non-stick skillet, sprayed with no stick cooking spray, stir-fry CHICKEN with GARLIC in OIL over medium heat for 5 minutes, or until lightly brown.
- Add SNOW PEAS and cornstarch mixture; cook, stirring until thickened.
- Add grapefruit, pineapple and green onions; heat.
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