My Italian Stir Fry Recipes

ITALIAN STIR-FRY

Steps:

• Cook pasta according to package directions. Drain and keep warm.
• Meanwhile in a stir-fry pan or large skillet heat olive oil. Crumble and cook Italian sausage until almost done.
• Add garlic, zucchini and onion; stir-fry 2-3 minutes.
• Add tomatoes, parsley, basil and the rest of the seasonings. Stir-fry an additional 1-2 minutes.
• Remove from heat and stir in pasta. You could also plate the pasta and just serve the stir-fry over the top if desired.
• Top with Parmesan cheese and serve immediately.

MY ITALIAN STIR-FRY

Steps:

• Slice turkey breast thinly across grain (this is easier if you pop it in the freezer for about 30 minutes so it is partially frozen).
• Marinate sliced turkey in Italian salad dressing for 30 minutes. Drain well before cooking.
• Heat oil in wok or deep frying pan. Sauté turkey, stirring often, just until it looses pink color, about 4 minutes.
• Add onion, pepper, and zucchini and continue cooking, stirring often, until vegetables are crisp-tender, about 4 minutes more.
• Season with oregano, salt, and pepper.
• Stir in cooked pasta; continue stirring until pasta is heated through.
• Sprinkle with Parmesan cheese and toss lightly.
• Serve and enjoy.

ITALIAN CHICKEN STIR FRY

Steps:

• Cut chicken and sweet peppers into 1 inch chunks, cut onion into 1/2 inch chunks.
• In large skillet, heat half of the oil over medium-high heat; stir fry chicken for about 5 minutes or until lightly browned.
• Remove from skillet and set aside.
• Add remaining oil to skillet and cook onion and garlic until softened.
• Add sweet & hot peppers and rosemary.
• Cook for 10 minutes, stirring occasionally.
• Add wine, mustard, salt and pepper; cook for 5 minutes, stirring occasionally.
• Return chicken to skillet and continue cooking for 5 minutes or until chicken is no longer pink inside.
• Stir in basil.

ITALIAN STIR-FRY

Steps:

• Cut chicken into thin strips and set aside.
• Heat 1 tablespoon of oil in wok or large skillet.
• Add garlic and zucchini; stir-fry for 2-3 minutes or until zucchini is crisp-tender.
• Remove zucchini from wok.
• Pour remaining 2 tablespoons oil into wok; add chicken and stir-fry 3-4 minutes or until no longer pink.
• Add tomatoes, tomato sauce, Italian seasoning, and zucchini to the wok.
• In a small bowl, combine the cornstarch and wine; add to the wok.
• Bring mixture to a boil.
• Boil one minute, stirring constantly.
• Serve over hot cooked pasta.