MIX AND MATCH STIR FRY
Make and share this Mix and Match Stir Fry recipe from Food.com.
Provided by WyoSal
Categories One Dish Meal
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Choose one item from meat/fish ingredients, one vegetable from first vegetable list, one vegetable from second vegetable list, and one crunchy ingredient.
- Prepare your choice of ingredients and set aside. Shrimp should be peeled and deveined. Slice the partially frozen meats into thin, bite-size pieces.
- Stir water into cornstarch; stir in soy sauce and sherry. Set aside.
- Cook first vegetable in boiling salted water for 3 minutes in covered pan. Drain well and set aside.
- Heat oil in wok or large skillet over high heat. Stir-fry garlic and green onions for about 1 minute.
- Add crunchy ingredient and bamboo shoots. Stir-fry 1 to 2 minutes. Remove from wok. Add first and second vegetables. Stir-fry 1 minute. Remove from wok.
- May need to add more oil. Stir-fry half of the meat/fish ingredient 2 to 3 minutes or until browned. Remove meat/fish. Stir-fry remaining meat/fish 2 to 3 minutes.
- Return all meat/fish to wok. Add crunchy ingredient and bamboo shoots.
- Stir soy sauce mixture, then stir into wok. Cook and stir until thick and bubbly.
- Return vegetables to wok; cover and cook 1 minute more.
- Serve over rice.
MIX & MATCH STIR-FRY
Here's a sizzling dish that you can customize to please your family. Just mix up a tasty sauce, chop up fresh veggies, then pick your favorite meat. It's that easy.
Provided by My Food and Family
Categories Home
Time 22m
Yield Makes 4 servings, 1-2/3 cups each.
Number Of Ingredients 8
Steps:
- Mix sauce ingredients. Add 1 Tbsp. sauce to meat; toss to coat. Let stand 5 min.
- Heat oil in large nonstick skillet or wok on medium-high heat. Add meat mixture and vegetables; stir-fry 4 min. or until meat is done.
- Add remaining sauce; simmer 2 min. or until heated through. Serve over rice.
Nutrition Facts : Calories 390, Fat 11 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 65 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 29 g
EASY MIX AND MATCH STIR FRY
This recipe comes from the Kraft Food and Family Magazine. It's as simple as you can get to make. I added a bit more dressing for marinating the meat and use in mixture while simmering. You can mix and match the meats or use one meat alone. Delicious served over or with white rice. NOTE: Cook each meat choice to your desired tenderness.
Provided by Marsha D.
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl combine Italian Dressing, Soy Sauce and minced garlic to make the sauce.
- In a plastic baggie add the meat of choice and 1 to 2 Tbs. of the sauce.
- Toss to coat and let stand 5 minutes.
- Heat oil in a large wok or skillet on medium -high heat.
- Add the meat mixture and stir fry 10 to 15 minutes or until no longer pink inside.
- Add the red and yellow bell pepper strips and green onions. Stir fry 4 minutes.
- Add remaining sauce to mixture and simmer 2 to 3 minutes.
- Serve over rice.
Nutrition Facts : Calories 350.8, Fat 22.5, SaturatedFat 4.8, Cholesterol 72.6, Sodium 629.6, Carbohydrate 11.6, Fiber 1.9, Sugar 4.5, Protein 25.8
MIX AND MATCH STIR FRY...
Super guideline to a tasty stir fry meal. By making your choices you create a dish that is your very own recipe.
Provided by Dusty Loveday
Categories Other Main Dishes
Number Of Ingredients 1
Steps:
- 1. select one item from each list (except basics) MEAT: 1 lb. fresh or frozen shrimp,thawed,shelled and deveined OR 1 lb. boneless pork,thinly sliced into bite-sized strips OR 2 whole large chicken breasts,skinned,boned,& cut into bite size pieces OR 1 lb. beef top round steak,thinly sliced into bite-sized strips VEGETABLES #1 : 2 large carrots,thinly bias sliced ( I shredd them ) OR 1 cup broccoli buds OR 1 cup fresh asparagus, cut into 1" lengths OR 1/2 cup cauliflower flowerets,thinly sliced VEGETABLES #2 : 2 cups chopped Bok Choy( chinese cabbage) OR 1 cup fresh pea pods, halved lengthwise OR 1 cup fresh mushrooms, sliced thinly OR 2 medium tomatoes, cut into wedges and seeded CRUNCHY INGREDIENTS: 1-8 oz. can water chestnuts, drained and sliced thin OR 1 cup walnut pieces OR 1 cup dry-roasted peanuts OR 2 stalks celery, sliced thinly BASICS: 1/3 cup cold water 2 tsp. cornstarch 2 TBSP.soy sauce 1 TBSP.dry sherry 2 TBSP.cooking oil ( I use olive oil) 1 clove garlic, minced 4 green onions, sliced thin 1/2 cup fresh bean sprouts or canned bean sprouts, drained, OR 1/2 of an 8 oz. can bamboo shoots, drained ( optional)
- 2. Prepare your choice of ingredients; set aside. Stir water into cornstarch; stir in soy sauce and sherry. Set aside.
- 3. In covered saucepan cook Vegetable #1 in boiling salted water for 3 minutes. Drain well; set aside.
- 4. Preheat Wok over high heat; add cooking oil. Stir-fry garlic in hot oil for 30 seconds. Add green onions and stir-fry 1 minute. Add crunchy ingredient and bean sprouts or bamboo shoots. Stir-fry 1-2 minutes. remove from Wok
- 5. Add Vegetables #1 & #2. Stir-fry 1 minute.Remove from Wok
- 6. Add more oil if needed. Add half of meat ; stir-fry 2-3 minutes or until browned. Remove from Wok, Stir-fry remaining meat in wok until browned.
- 7. Return all cooked ingredients to Wok; stir the soy sauce mixture; stir into Wok. Cook and stir until sauce has thickened. Cook until bubbly & hot all through.
- 8. Serve with white rice or fried rice sticks . Enjoy!!
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