Stir Fry Recipes That Make the Day Easy
In this article, we will provide some of the best fry recipes, known as the top-rated stir fries for a fast, family-pleasing dinner.
1. ASIAN BEEF WITH SNOW PEAS.
INGREDIENTS
* 3 tbsps soy sauce
* 2 tbsps rice wine
* A tbsp of brown sugar
* 1/2 tsp cornstarch
* 1 tbsp vegetable oil
* 1 tbsp minced fresh ginger root
* 1 pound beef round steak, cut into thin strips.
* 8 ounces snow peas
How to prepare
In a small bowl, combine the soy sauce, rice wine, brown sugar and cornstarch. Set aside.
Heat oil in a wok or skillet over medium high heat. Stir ginger and garlic for 30 seconds. Add the steak and stir for 2 minutes or until evenly browned. Add the snow peas and fry for an additional 3 minutes. Add the soy sauce mixture bring to a boil, stirring constantly.
Lower heat and simmer until sauce is thick and smooth. Serve hot immediately.
2. WILD RICE AND ASPARAGUS CHICKEN BREASTS.
Stir fried chicken breast with asparagus served over wild rice or long grain rice, is quick and easy to prepare.
INGREDIENTS:
* 1 whole boneless, skinless chicken breast, cubed.
* 2 cups wild rice, cooked
* 1/2 pound fresh asparagus
* 3 tbsps Hoisin sauce
* 4 tbsps peanut oil
* 1 tbsp brown sugar.
HOW TO PREPARE
Cut asparagus into ¾ inch to 1 inch pieces, discarding tough bottoms of spears. In a small bowl, mix the Hoisin sauce and brown sugar and set aside. Prepare rice or reheat cooked rice and keep warm.
Heat wok over medium high heat. When hot, dribble 1 tbsp of oil around the rim. Stir asparagus for approximately 2 minutes. Remove from the wok and keep warm. Heat the wok to high heat.
Heat wok to high heat. Add 2 tbsp of oil and the chicken pieces. And fry until the chicken is no longer pink. Add the reserved asparagus and Hoisin/sugar sauce and fry all together until pieces are coated with the sauce. Serve over hot rice immediately.
3. STIR FRY TURKEY
A great meal to prepare to use up leftover turkey (from a special occasion) from the refrigerator. Served over rice and chow mein noodles.
INGREDIENTS
* 3 tbsp soy sauce
* 2 tbsp white sugar
* 2 tbsp cornstarch
* 1 1/2 cups finely diced cooked turkey
* 3 tbsp vegetable oil
* 2 cups sliced broccoli
* 1 cup thinly sliced carrots
* 1 cup chicken broth
* 1 yellow onion, thinly sliced
* 1 (4ounce) can sliced mushrooms, drained.
HOW TO PREPARE
Whisk soy sauce, sugar and cornstarch together in a bowl until smooth. Stir turkey into cornstarch mixture and set aside for 15 minutes to marinate.
Heat a large skillet over high heat and pour vegetable oil into the hot skillet, coating the bottom. Stir broccoli and carrots into the hot oil to combine; pour chicken broth into the vegetables and cover skillet. Cook until carrots start to become tender, about 2 minutes.
Reduce heat to medium. Sit fry turkey and sauce into vegetables; cook and stir until heated through the sauce has thickened, 1 minute. Stir mushroom into turkey and vegetables until combined, about 30 seconds.
Serve hot immediately.
Check our other latest Beef Stir Fry here.
1. ASIAN BEEF WITH SNOW PEAS.
INGREDIENTS
* 3 tbsps soy sauce
* 2 tbsps rice wine
* A tbsp of brown sugar
* 1/2 tsp cornstarch
* 1 tbsp vegetable oil
* 1 tbsp minced fresh ginger root
* 1 pound beef round steak, cut into thin strips.
* 8 ounces snow peas
How to prepare
In a small bowl, combine the soy sauce, rice wine, brown sugar and cornstarch. Set aside.
Heat oil in a wok or skillet over medium high heat. Stir ginger and garlic for 30 seconds. Add the steak and stir for 2 minutes or until evenly browned. Add the snow peas and fry for an additional 3 minutes. Add the soy sauce mixture bring to a boil, stirring constantly.
Lower heat and simmer until sauce is thick and smooth. Serve hot immediately.
2. WILD RICE AND ASPARAGUS CHICKEN BREASTS.
Stir fried chicken breast with asparagus served over wild rice or long grain rice, is quick and easy to prepare.
INGREDIENTS:
* 1 whole boneless, skinless chicken breast, cubed.
* 2 cups wild rice, cooked
* 1/2 pound fresh asparagus
* 3 tbsps Hoisin sauce
* 4 tbsps peanut oil
* 1 tbsp brown sugar.
HOW TO PREPARE
Cut asparagus into ¾ inch to 1 inch pieces, discarding tough bottoms of spears. In a small bowl, mix the Hoisin sauce and brown sugar and set aside. Prepare rice or reheat cooked rice and keep warm.
Heat wok over medium high heat. When hot, dribble 1 tbsp of oil around the rim. Stir asparagus for approximately 2 minutes. Remove from the wok and keep warm. Heat the wok to high heat.
Heat wok to high heat. Add 2 tbsp of oil and the chicken pieces. And fry until the chicken is no longer pink. Add the reserved asparagus and Hoisin/sugar sauce and fry all together until pieces are coated with the sauce. Serve over hot rice immediately.
3. STIR FRY TURKEY
A great meal to prepare to use up leftover turkey (from a special occasion) from the refrigerator. Served over rice and chow mein noodles.
INGREDIENTS
* 3 tbsp soy sauce
* 2 tbsp white sugar
* 2 tbsp cornstarch
* 1 1/2 cups finely diced cooked turkey
* 3 tbsp vegetable oil
* 2 cups sliced broccoli
* 1 cup thinly sliced carrots
* 1 cup chicken broth
* 1 yellow onion, thinly sliced
* 1 (4ounce) can sliced mushrooms, drained.
HOW TO PREPARE
Whisk soy sauce, sugar and cornstarch together in a bowl until smooth. Stir turkey into cornstarch mixture and set aside for 15 minutes to marinate.
Heat a large skillet over high heat and pour vegetable oil into the hot skillet, coating the bottom. Stir broccoli and carrots into the hot oil to combine; pour chicken broth into the vegetables and cover skillet. Cook until carrots start to become tender, about 2 minutes.
Reduce heat to medium. Sit fry turkey and sauce into vegetables; cook and stir until heated through the sauce has thickened, 1 minute. Stir mushroom into turkey and vegetables until combined, about 30 seconds.
Serve hot immediately.
Check our other latest Beef Stir Fry here.
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