East Meets West A Stir Fry Recipes

EAST-WEST STIR-FRY

East-West Stir-Fry image

This makes a pretty, colorful meal. For a different taste, try serving a stir-fry over baked or mashed potatoes-that's how I sometimes serve this dish.- Nan Radabaugh, Perrysburg, Ohio

Provided by Taste of Home

Categories Dinner

Time 1h40m

Yield 4 servings.

Number Of Ingredients 15

Ingredients

1 pound lean ground beef (90% lean)
3 tablespoons peanut oil, divided
1 medium onion, cut into wedges
1/2 cup sliced celery
1 medium carrot, cut in paper-thin strips
1/4 pound fresh green beans, sliced lengthwise
1 can (8 ounces) sliced water chestnuts, drained
4 large mushrooms, thinly sliced
1/2 cup chicken broth
1 tablespoon honey
2 tablespoons reduced-sodium soy sauce
1 tablespoon cornstarch
2 tablespoons water
8 to 10 ounces fresh spinach
3 cups cooked rice

Steps:

On waxed paper, shape the ground beef into a 7-in. square. Using a large knife, cut beef into 1-in. cubes. Heat 1 tablespoon oil in a skillet over medium-high heat; add half of the beef cubes. Stir-fry about 3 minutes or until no pink remains. Remove beef and keep warm; repeat with remaining beef cubes. , Heat remaining oil in skillet; stir-fry onion, celery, carrot, beans, water chestnuts and mushrooms for 2 minutes. Add broth; reduce heat. Cover and steam for 2-3 minutes, stirring occasionally. Stir in honey and soy sauce. , Dissolve cornstarch in water; add to skillet. Return meat to skillet. Place spinach on top of meat/vegetable mixture; cover and steam for 1 minute. Stir in spinach. Serve with rice.

Nutrition Facts : Calories 525 calories, Fat 19g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 734mg sodium, Carbohydrate 58g carbohydrate (11g sugars, Fiber 6g fiber), Protein 31g protein.

EAST MEETS WEST - A STIR FRY

East Meets West - a Stir Fry image

Make and share this East Meets West - a Stir Fry recipe from Food.com.

Provided by Malriah

Categories Lunch/Snacks

Time 38m

Yield 2-4 serving(s)

Number Of Ingredients 16

Ingredients

1 1/2 teaspoons vegetable oil
1/2 teaspoon dried chili flakes
6 ounces ground chicken
3/4 cup cliced onion
3/4 cup sliced red bell peppers or 3/4 cup yellow bell pepper
3/4 cup small broccoli floret
3/4 cup sugar snap peas or 3/4 cup snow pea pods
3/4 cup zucchini, sliced into matchstick strips
2 cloves garlic, minced
1 teaspoon ginger, minced
2 tablespoons honey
1 1/2 cups chicken broth
1 1/2 teaspoons cornstarch
1 teaspoon soy sauce
1 1/2 teaspoons sesame oil
2 cups hot cooked brown rice

Steps:

Heat wok or large skillet over medium/high heat.
Add veggie oil and chile flakes.
Add soy sauce, chicken, broccoli and bell pepper; stir fry for 1 minute.
Add pea pods, zucchini and onion;stir fry for 1 minute.
Add garlic, ginger and honey;continue to cook an additional 2-4 minutes until veggies are close to desired doneness.
Mix broth, sesame oil and corn starch; add to your pan.
Stir constantly until boiling, reduce heat and simmer for 2-4 minutes.
Place rice on serving dish (es).
Pour stir fry mixture over rice and serve.
I served it family style on one big platter and allowed everyone to scoop out what they wanted.

EAST MEETS WEST VEGETABLE SOBA STIR-FRY

East Meets West Vegetable Soba Stir-Fry image

I came with this one afternoon whilst in the mood for a stir-fry & the taste of soy. I used butter instead of oil to give it a creamier, almost cheesy taste that still allows it to maintain its Eastern background, but with an Italian perk. It can easily be doubled & you can add tofu for more protein & bell peppers for more of a zip.

Provided by SamiBTX

Categories One Dish Meal

Time 27m

Yield 2 serving(s)

Number Of Ingredients 12

Ingredients

4 ounces buckwheat soba noodles
2 cups broccoli, florrets (fresh or frozen)
2 cups yellow squash, quartered
6 green onions, stalks finely chopped (with bulbs)
2 medium garlic cloves, chopped
2 tablespoons teriyaki soy sauce (regular soy sauce is fine)
1 cup plain soymilk (I used Silk Light)
2 tablespoons vegan butter
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (optional)
black pepper
salt

Steps:

Wash & chop all the vegetables, place the onions & garlic in a medium sauce pan & saute on medium-high heat with 12 tablespoon of the butter for one minute until slightly tender. Pour in 12 cup of the soymilk & one tablespoon of the soy sauce & stir until it bubbles.
Then add all of the vegetables & the rest of the soymilk & simmer still on medium-high heat until once again it bubbles.
Add the paprika, cayenne (if using) & black pepper & the other tablespoon of soy sauce & butter & reduce to medium heat & simmer for ten minutes, stirring frequently.
Meanwhile, salt & put the water on to boil & cook the soba until tender (typically four to five minutes) & drain.
Serve the stir-fry sauce over the noodles & top with salt & pepper.
Enjoy!

Nutrition Facts : Calories 340.4, Fat 3.5, SaturatedFat 0.5, Sodium 1566.9, Carbohydrate 65.7, Fiber 5.9, Sugar 10.9, Protein 19.2

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