Stir Fry Salad Recipes

Steps:

• Drain pineapple, reserving 3 tablespoons juice in a small bowl; set pineapple aside. (Discard remaining juice or save for another use.) , In a skillet or wok, stir-fry chicken in oil for 5 minutes or until no longer pink. Add green pepper; stir-fry for 2-4 minutes or until crisp-tender., Meanwhile, add brown sugar and cornstarch to pineapple juice. Stir in the ketchup, vinegar and soy sauce until smooth; gradually add to skillet Bring to a boil; cook and stir until thickened. , On a large serving platter, arrange the spinach, pineapple and tomatoes. Top with chicken and green pepper.

Steps:

• Mix dressing and soy sauce; set aside. Place salad greens in large bowl.
• Spray large skillet with cooking spray. Add vegetable blend; cook and stir on medium-high heat 5 minutes. Add chicken breast strips, cook an additional 2 minutes or until heated through.
• Add to salad greens; mix lightly. Add dressing mixture; toss to coat. Serve immediately.

Steps:

• Heat 1 TBS oil in a wok or a 10 inch frying pan.
• When hot, stir fry the cashew nuts until golden.
• Remove and set aside.
• Add a further 1 TBS oil and stir fry the ginger for 1/2 minute.
• Add the beans and continue to cook for 4 to 5 minutes, until tender but still crunchy.
• Transfer to a large bowl.
• Add another TBS of oil and stir fry peppers for 2 to 3 minutes, add the spring onions at the last moment.
• Add the peppers and onions to the beans.
• Add the final TBS oil to the pan and stir fry the asparagus tips for 3 to 4 minutes.
• Add 2 to 3 TBS water, cover the pan and steam for about 5 minutes until tender.
• Add the asparagus to the other vegetables along with the cashew nuts, coriander, sesame oil and lemon juice.
• Season to taste.
• Toss together and set aside to cool.
• Just before serving, twist off the watercress stalks and add the leaves to the salad.
• Toss again and transfer to a serving bowl.

Steps:

• Heat the oil in a (preferably non-stick) wok over a medium heat for 1 minute.
• Add the chicken and stir-fry for 5 minutes or until golden.
• Stir in the vegetables and stir-fry for 5 minutes, or until tender-crisp.
• Transfer the contents of the wok to a large salad bowl, add the salad greens and mix well.
• Whisk together the dressing and the soy sauce in a small bowl, drizzle it over the salad-vegetable mixture and toss to combine.
• Serve with noodles or rice.

Steps:

• Whisk together the peanut oil, soy sauce, and pepper in a bowl; pour into a resealable plastic bag. Add the steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 12 to 24 hours.
• Cook and stir the steak and the marinade in a large skillet over medium heat. Stir in the bell pepper, onion, green onion, ginger, and serrano pepper. Cook until the steak is evenly brown. Serve over a bed of spinach with the balsamic vinaigrette.

Steps:

• In a bowl, combine the first seven ingredients. Pour 2/3 cup marinade into a large resealable plastic bag; add beef. Pour 1/3 cup marinade into another plastic bag; add chicken. Seal bags and turn to coat; refrigerate for up to 2 hours. Cover and refrigerate remaining marinade. , Drain and discard marinade from beef and chicken. In a large skillet or wok, heat 1-1/2 teaspoons oil; stir-fry beef until no longer pink. Remove and keep warm. In the same pan, stir-fry chicken in 1-1/2 teaspoons oil until juices run clear. Remove and keep warm. Stir-fry carrots and broccoli in remaining oil for 5 minutes. Add the green pepper, onion and mushrooms; stir-fry for 5-6 minutes or until vegetables are crisp-tender. Stir in cilantro and reserved marinade., Toss salad greens and oranges; place on a large serving plate. Top with the stir-fried beef, chicken and vegetables.

Steps:

• Place chicken in a large bowl. Whisk soy sauce, ginger, tarragon, and brown sugar together in a bowl; pour over chicken. Cover bowl with plastic wrap and marinate in refrigerator, 2 to 4 hours.
• Remove chicken from marinade with a slotted spoon, reserving marinade.
• Heat vegetable oil in a skillet over medium-high heat; saute chicken until no longer pink in the center, about 5 minutes. Add marinade; bring to a boil for 3 minutes. Stir cashews and carrots into chicken.
• Arrange cabbage and baby kale on 4 plates. Drizzle sesame oil over each cabbage-kale serving; top with chicken mixture.

Steps:

• To make the dressing, tip all the ingredients and 4 of the torn lime leaves in a small saucepan and bring to a simmer. Boil for 1 min, then remove from the heat to infuse.
• Cook the noodles according to pack instructions, then drain and toss with 3 tbsp of the sesame oil. Leave to cool, tossing occasionally so they don't stick. Set aside.
• Heat the rest of the oil in a wok and stir-fry the peppers, carrots, ginger and garlic for just 1 min, then set aside. To serve, tip the noodles into a bowl and drain over the dressing. Finely shred the remaining lime leaves and toss in with all the other ingredients, setting aside a small handful of coriander leaves. Taste the noodles, adding a splash more vinegar, soy or sesame oil to suit your taste. Pile the noodles onto a platter or into a large bowl. Scatter over the rest of the coriander and serve.

Steps:

• Cook rice in 1 cup water with salt as directed on package.
• Meanwhile, in 10-inch skillet or wok, heat oil over medium-high heat. Add cauliflower and carrots; cook and stir 4 minutes. Add broccoli; cook and stir 1 minute. Add 3 tablespoons water. Reduce heat to medium; cover and cook 2 to 3 minutes, stirring occasionally, until vegetables are crisp-tender.
• Add pea pods, bell pepper and stir-fry sauce; cook and stir until thoroughly heated. Sprinkle with sunflower seeds. Serve over rice.