Easy Stir Fry Type Recipes

Easy Stir Fry Type Recipes


Veggie-Cashew Stir-Fry
  • 1/4 cup reduced-sodium soy sauce
  • 1/4 cup water
  • 2 tablespoons brown sugar
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 garlic clove minced
  • 2 cups sliced fresh mushrooms
  • 1/4 pound fresh baby carrots coarsely chopped
  • 1 small zucchini cut into 1/4-inch slices
  • 1 small sweet red pepper coarsely chopped
  • 1 small green pepper coarsely chopped
  • 4 green onions sliced
  • 2 cups cooked brown rice
  • 1 can 8 ounces sliced water chestnuts, drained
  • 1/2 cup honey-roasted cashews
  1. In a small bowl, mix soy sauce, water, brown sugar, and lemon juice until smooth; set aside.
  2. In a large skillet, heat oil over medium-high heat. Stir-fry garlic for 1 minute. Add vegetables; cook until vegetables are crisp-tender, 6-8 minutes.
  3. Stir soy sauce mixture and add to pan. Bring to a boil. Add rice and water chestnuts; heat through. Top with cashews.


Thai Scallop Saute
  • 3 teaspoons olive oil divided
  • 1-1/2 pounds sea scallops
  • 2 cups fresh broccoli florets
  • 2 medium onions halved and sliced
  • 1 medium zucchini sliced
  • 4 small carrots sliced
  • 1/4 cup Thai peanut sauce
  • 1/4 teaspoon salt
  • Hot cooked rice
  • Lime wedges optional
  1. In a large skillet, heat 1 teaspoon oil over medium-high heat. Add half of scallops; stir-fry until firm and opaque. Remove from pan. Repeat with an additional 1 teaspoon oil and remaining scallops.
  2. In same skillet, heat remaining oil over medium-high heat. Add vegetables; stir-fry until crisp-tender, 7-9 minutes. Stir in peanut sauce and salt. Return scallops to pan; heat through. Serve with rice and, if desired, lime wedges.


Mongolian Chicken
  • 1/4 cup reduced-sodium soy sauce
  • 2 tablespoons cornstarch
  • 1 tablespoon brown sugar
  • 1-1/2 pounds boneless skinless chicken breasts cut into thin strips
  • 1/4 cup sherry
  • 1/4 cup hoisin sauce
  • 3 tablespoons minced fresh cilantro
  • 1 tablespoon sugar
  • 1 teaspoon Mongolian Fire oil or sesame oil
  • 2 tablespoons canola oil divided
  • 2 cups fresh pea pods cut into thirds
  • 3 plum tomatoes seeded and cut into 1-inch pieces
  • 1 garlic clove minced
  • 1 tablespoon minced fresh gingerroot
  • Hot cooked rice
  1. In a shallow dish, combine the soy sauce, cornstarch and brown sugar. Add the chicken; turn to coat. Let stand at room temperature for 30 minutes.
  2. Meanwhile, in a small bowl, combine the sherry, hoisin, cilantro, sugar and fire oil until smooth; set aside. Drain chicken and discard marinade.
  3. In a large skillet or wok, stir-fry chicken in 1 tablespoon canola oil until no longer pink. Remove and keep warm. Stir-fry the pea pods, tomatoes, garlic and ginger in remaining oil until vegetables are crisp-tender, 2-4 minutes.
  4. Add sherry mixture to the pan. Bring to a boil; cook and stir until slightly thickened, about 2 minutes. Add chicken; heat through. Serve with rice.

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  • Roger Keyserling

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