what do you do with stir-fry sauce?
Stir Fry Sauce
Yield: 4 cups
1/2 cup cornstarch
1/2 cup light corn syrup
2 1/2 cups chicken broth
1/2 cup soy sauce
1/2 cup dry sherry
1/4 cup cider vinegar
1 tablespoon garlic, minced
1 tablespoon grated fresh ginger
1/2 teaspoon ground red pepper
In 1 1/2-quart jar with tight-fitting lid combine all ingredients. Shake well. May be refrigerated 3 weeks.
To use in your favorite stir-fry, shake well and measure out 1 cup of sauce into heated wok or pan. Stir and cook until sauce boils; boil and stir 1 minute.
Add 1/4 pound meat (chicken, shrimp or beef) and about 1 cup of vegetables, stirring until heated through. Serve with rice or noodles.
Yield: 4 cups
1/2 cup cornstarch
1/2 cup light corn syrup
2 1/2 cups chicken broth
1/2 cup soy sauce
1/2 cup dry sherry
1/4 cup cider vinegar
1 tablespoon garlic, minced
1 tablespoon grated fresh ginger
1/2 teaspoon ground red pepper
In 1 1/2-quart jar with tight-fitting lid combine all ingredients. Shake well. May be refrigerated 3 weeks.
To use in your favorite stir-fry, shake well and measure out 1 cup of sauce into heated wok or pan. Stir and cook until sauce boils; boil and stir 1 minute.
Add 1/4 pound meat (chicken, shrimp or beef) and about 1 cup of vegetables, stirring until heated through. Serve with rice or noodles.
Asian Tacos
Tacos with a twist! Wrap up dinner using a super-fast stir-fry with chicken, veggies and sauce.
Prep Time:20 min
Start to Finish:20 min
Makes:4 servings
1 tablespoon vegetable oil
1 1/4 pounds boneless skinless chicken breasts, cut into thin strips
1 bag (1 pound) frozen broccoli, red peppers, onions and mushrooms, thawed
1/2 cup stir-fry sauce
1 package (11.5 ounces) flour tortillas for burritos (8 tortillas; 8 inch)
Additional stir-fry sauce, if desired
1. In 10-inch skillet or wok, heat oil over high heat. Add chicken; cook and stir 3 to 4 minutes or until chicken is no longer pink in center. Remove from heat.
2. Cut vegetables into about 1/2-inch pieces; add to chicken in skillet. Cook and stir over medium-high heat about 2 minutes or until vegetables are crisp-tender; drain. Add 1/2 cup stir-fry sauce. Cook and stir about 2 minutes or until hot.
3. Spread about 1/2 cup of the chicken mixture over half of each tortilla; fold tortillas in half. (Fold tortillas in half again if desired.) Serve with additional stir-fry sauce.
Tacos with a twist! Wrap up dinner using a super-fast stir-fry with chicken, veggies and sauce.
Prep Time:20 min
Start to Finish:20 min
Makes:4 servings
1 tablespoon vegetable oil
1 1/4 pounds boneless skinless chicken breasts, cut into thin strips
1 bag (1 pound) frozen broccoli, red peppers, onions and mushrooms, thawed
1/2 cup stir-fry sauce
1 package (11.5 ounces) flour tortillas for burritos (8 tortillas; 8 inch)
Additional stir-fry sauce, if desired
1. In 10-inch skillet or wok, heat oil over high heat. Add chicken; cook and stir 3 to 4 minutes or until chicken is no longer pink in center. Remove from heat.
2. Cut vegetables into about 1/2-inch pieces; add to chicken in skillet. Cook and stir over medium-high heat about 2 minutes or until vegetables are crisp-tender; drain. Add 1/2 cup stir-fry sauce. Cook and stir about 2 minutes or until hot.
3. Spread about 1/2 cup of the chicken mixture over half of each tortilla; fold tortillas in half. (Fold tortillas in half again if desired.) Serve with additional stir-fry sauce.
ASIAN -STYLE VEGETABLE STIR-FRY
1/4 cup honey
1/4 cup prepared stir fry sauce
1/4 teaspoon crushed red pepper flakes (1/4 to 1/2 teaspoon)
4 teaspoons peanut oil
OR
4 teaspoons vegetable oil
2 cups small broccoli florets
2 cups small mushrooms
1 small onion, cut into wedges and separated into 1-inch strips
1 medium carrot, cut diagonally into 1/3 inch slices
Combine honey, stir-fry sauce and pepper flakes in small bowl; set aside. In wok or large skillet, heat oil over medium-high heat; add vegetables and toss while cooking, about 2-3 minutes. Add honey sauce, stir until all vegetables are glazed and sauce is bubbly hot, about 1 minute. Serve as a vegetable side dish or over steamed rice or noodles for a main dish.
1/4 cup honey
1/4 cup prepared stir fry sauce
1/4 teaspoon crushed red pepper flakes (1/4 to 1/2 teaspoon)
4 teaspoons peanut oil
OR
4 teaspoons vegetable oil
2 cups small broccoli florets
2 cups small mushrooms
1 small onion, cut into wedges and separated into 1-inch strips
1 medium carrot, cut diagonally into 1/3 inch slices
Combine honey, stir-fry sauce and pepper flakes in small bowl; set aside. In wok or large skillet, heat oil over medium-high heat; add vegetables and toss while cooking, about 2-3 minutes. Add honey sauce, stir until all vegetables are glazed and sauce is bubbly hot, about 1 minute. Serve as a vegetable side dish or over steamed rice or noodles for a main dish.
Tangy Beef Stir Fry
Sauce:
1/2 cup Worcestershire sauce
1/2 cup water
2 tbsp sugar
2 tsp cornstarch
1/2 tsp ground ginger
1/2 tsp garlic powder
Stir-Fry
1 pound thinly sliced beef steak
3 cups sliced bell peppers
Combine ingredients for sauce. Marinade beef in 1/4 cup sauce for 5 minutes. Heat 1 tbsp oil in a large skillet or wok over high heat. Stir fry beef in batches for 5 minutes or until lightly browned.
Add peppers, cook 2 minutes. Add remaining sauce; stir fry until sauce thickens. Serve over hot cooked rice. Serves 4
Sauce:
1/2 cup Worcestershire sauce
1/2 cup water
2 tbsp sugar
2 tsp cornstarch
1/2 tsp ground ginger
1/2 tsp garlic powder
Stir-Fry
1 pound thinly sliced beef steak
3 cups sliced bell peppers
Combine ingredients for sauce. Marinade beef in 1/4 cup sauce for 5 minutes. Heat 1 tbsp oil in a large skillet or wok over high heat. Stir fry beef in batches for 5 minutes or until lightly browned.
Add peppers, cook 2 minutes. Add remaining sauce; stir fry until sauce thickens. Serve over hot cooked rice. Serves 4