MUSHROOM PASTA STIR-FRY
While stir-fries have long gone hand-in-hand with rice, this recipe shows the versatility of the dish. Here, a quick stir-fry is transformed into a flavorful, unconventional pasta sauce. Five spice is a Chinese seasoning that is said to incorporate all five tastes: sweet, sour, bitter, salty and umami. In this recipe, its blend of star anise, cloves, Chinese cinnamon, Sichuan peppercorns and fennel intensifies the robust flavor of the mushrooms. Don't overcook the broccolini; it should be crisp, with a bright green vibrancy. You could easily substitute broccoli, green beans, snow peas or other crunchy greens. And don't skip the butter (or use vegan butter, if you prefer), as it provides a beautiful richness which brings the sauce and ingredients together.
Provided by Hetty McKinnon
Categories dinner, weekday, pastas, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions, until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta.
- Meanwhile, heat a large (12-inch), deep skillet over medium-high. When hot, add 2 tablespoons oil and the mushrooms. Cook for 7 to 8 minutes, giving it a stir every 2 minutes or so. The mushrooms will release lots of liquid, but it will evaporate as it cooks. When the mushrooms start to turn golden, add the garlic, five spice and 1/2 teaspoon each salt and black pepper, then cook for 1 minute. Transfer the mushrooms to a plate and set aside.
- While the mushrooms are cooking, make the sauce: In a small bowl, whisk the oyster sauce, maple syrup, soy sauce, sesame oil and chile oil with 1/4 cup water until combined. Set aside.
- Heat the same skillet back over medium-high. Add the remaining 2 tablespoons oil and the broccolini. Season with salt and pepper and cook for 4 to 5 minutes, tossing occasionally, until the broccolini is tender but still quite crisp.
- Add the pasta to the pan, along with the sauce and the butter. Using tongs, toss to combine, then add the reserved pasta cooking water, 1/4 cup at a time, just to loosen the sauce. When the butter has melted, add the mushrooms and toss again. Remove from the heat. Serve topped with scallions.
STIR FRIED PASTA WITH VEGGIES
This meal is delicious and ready in minutes. Feel free to substitute any type of meat or vegetables to this dish or skip the meat all together!
Provided by JARRELL
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Stir-Fry
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil. Cook spaghetti pasta in boiling water until al dente. Drain.
- Meanwhile, heat oil in a large skillet or wok over medium-high heat. Cook garlic in oil for 1 minute. Stir in onion, and cook until soft. Stir in chicken, and cook until juices run clear. Mix in the broccoli, cauliflower, and carrots, and cook for 2 to 5 minutes, stirring frequently. Season with soy sauce, salt, and pepper.
- Toss pasta with vegetables, and serve warm.
Nutrition Facts : Calories 402.9 calories, Carbohydrate 57 g, Cholesterol 34.2 mg, Fat 8.7 g, Fiber 6.5 g, Protein 24.7 g, SaturatedFat 1.3 g, Sodium 566.4 mg, Sugar 7.7 g
PENNE PASTA STIR-FRY (ASIAN-STYLE)
I got this from www.diabetes.org when I was looking for new recipes to fix for my grandmother. My grandmother is diabetic, so I always visit these sites. This is easy, Asian style. I had never sauteed or stir-fried anything, but this turned out well. Just make sure not to overcook the vegetables as I did, or else it will stick to the pan. I did not use green pea. I made my own variation of vegetables; okra, carrots, green beans, red and green bell peppers. I also added a mushroom, and I used its water to substitute chicken broth. Mushroom broth is really good in soups!! Also, use sesame oil if you want it more oriental style.
Provided by dcwang wang
Categories Penne
Time 34m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Combine first four ingredients and set aside.
- Chop the vegetables into thin pieces and prepare others.
- Heat the oil in a large skillet or wok over high heat.
- Add the carrots and garlic (with bell peppers if desired), stir-fry for five minutes.
- Add the snow peas and lower heat to medium low.
- Add red pepper flakes.
- Add sauce that was prepared in Step 1.
- Add pasta and bring to a boil.
- Cook for 2 minutes.
- Turn off the heat.
- Add salt and pepper to taste.
Nutrition Facts : Calories 413.6, Fat 3.8, SaturatedFat 0.4, Sodium 523.2, Carbohydrate 88.2, Fiber 12.6, Sugar 1.7, Protein 9.4
ITALIAN CHICKEN AND PENNE
This easy stir-fry combines the pasta with green pepper, mushrooms and tomatoes in an Italian-style sauce. I made up this recipe one evening, and it was a big hit with my family. -Janeen Longfellow, Wolcottville, Indiana
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions; drain. In a nonstick wok, stir-fry the chicken, pepper, onion and garlic in oil until chicken is no longer pink. Add the pasta, mushrooms, tomatoes, sauce and seasoning; heat through. Remove from heat. Sprinkle with cheese; let stand until melted.
Nutrition Facts : Calories 291 calories, Fat 7g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 214mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges
STIR-FRIED SESAME SHRIMP AND SPINACH
The classic Chinese way to clean shrimp and ensure a succulent flavor and crisp texture, says Grace Young, author of "Stir-Frying to the Sky's Edge," is to use a combination of salt and water, either dousing the shrimp in two rinses of heavily salted water or rubbing the shrimp with salt, then rinsing with water. If you don't eat salt, then just rinse the shrimp with plain water. I recommend bunch spinach for this; you don't have to stem it, just cut away the base of the leaves and rinse well.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 15m
Yield 3 to 4 servings
Number Of Ingredients 10
Steps:
- Place the shrimp in a large colander and rinse with water. Sprinkle generously with salt and toss together for about a minute. Rinse with water and repeat. After rinsing one more time, drain on paper towels. Pat dry with more paper towels.
- Combine 1/4 to 1/2 teaspoon salt (to taste) and the sugar in a small bowl and place close to your wok.
- Heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil by adding it to the sides of the pan and swirling the pan, then add the garlic, ginger and chili flakes and stir-fry for no more than 10 seconds. Push to the sides of the pan and add the shrimp in one layer. Let cook undisturbed for 1 minute, then add the remaining oil and stir-fry for 1 minute.
- Add the sesame seeds and spinach and stir-fry for 1 minute, until it has begun to wilt but the wilting is still uneven. Add the salt and sugar, sprinkling it evenly over the spinach, and continue to stir-fry until the spinach has wilted but is still bright and the shrimp are cooked through and bright pink, about 2 more minutes. Remove from the heat, drizzle on the sesame oil, toss together and serve, with rice, noodles or other grains.
Nutrition Facts : @context http, Calories 219, UnsaturatedFat 11 grams, Carbohydrate 7 grams, Fat 13 grams, Fiber 3 grams, Protein 20 grams, SaturatedFat 2 grams, Sodium 733 milligrams, Sugar 1 gram, TransFat 0 grams
SKILLET STIR FRY - BENIHANA STYLE
Make and share this Skillet Stir Fry - Benihana Style recipe from Food.com.
Provided by jill6682
Categories Asian
Time 35m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Prepare udon noodles as directed on package. Drain and rinse under cold water. Set aside.
- Combine softened butter and minced garlic in a small bowl, set aside.
- In a large skillet heat 1 Tbsp of vegetable oil over medium high heat. Add shrimp and sauté one minute per side. Add garlic butter and lemon juice, sauté for one more minute until butter melts and shrimp is pink, ant then remove into a bowl and set aside.
- Add remaining 1 Tbsp of vegetable oil to skillet and then add the mushrooms, zucchini and green onions. Saute for 5-7 minutes, until vegetables begin to carmelize.
- Put shrimp and udon noodles back in skillet with vegetables, and add chicken stock, soy sauce and sesame oil. Toss with tongs to combine. Serve warm with optional toppings (hot sauce, sesame seeds).
Nutrition Facts : Calories 770.8, Fat 25, SaturatedFat 6.2, Cholesterol 159.1, Sodium 4312.3, Carbohydrate 101.8, Fiber 9.8, Sugar 6.8, Protein 36.3
PENNE WITH STIR-FRIED BEEF AND RED BELL PEPPER
Categories Beef Garlic Ginger Pasta Appetizer Stir-Fry Quick & Easy Bell Pepper Gourmet Dairy Free Peanut Free Tree Nut Free
Yield Serves 4 to 6
Number Of Ingredients 14
Steps:
- In a bowl whisk together the cornstarch, the soy sauce, the broth, the Scotch, the sugar, and the sesame oil. In a large heavy skillet or a wok heat 1 tablespoon of the vegetable oil over high heat until it just begins to smoke and in it stir-fry the beef, patted dry, in 2 batches, for 30 seconds, or until it is browned but still pink within, transferring it with a slotted spoon as it browns to a bowl. In the skillet heat 1 tablespoon of the remaining vegetable oil over moderately high heat until it is hot but not smoking, in it stir-fry the bell peppers for 2 minutes, or until they are crisp-tender, and transfer them to the bowl with the beef. In the remaining 1 tablespoon vegetable oil stir-fry the garlic and the gingerroot over moderately high heat for 30 seconds, stir the cornstarch mixture, and add it to the skillet. Cook the sauce, stirring, until it is thickened and stir in the beef mixture, the scallions, the red pepper flakes, and salt to taste. In a kettle of boiling salted water boil the penne until it is al dente, drain it well, and in a large bowl toss it with the beef mixture.
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