Stir Fry Seasoning Recipes

STIR FRY SEASONING FOR CHINESE STIR FRY VEGETABLES

Steps:

• Mix all ingredients together well.
• Preheat wok.
• Add several tablespoons peanut oil (may substitute coconut or olive oil) to wok and swirl to coat sides of wok.
• Add vegetables (denser ones first) and stir fry until just tender.
• Pour sauce mixture over vegetables and continue stirring until the sauce thickens.
• Serve hot and Enjoy!

CHICKEN STIR-FRY

Steps:

• Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender, and liquid has been absorbed, 20 to 25 minutes.
• Combine soy sauce, brown sugar, and corn starch in a small bowl; stir until smooth. Mix ginger, garlic, and red pepper into sauce; coat chicken with marinade and refrigerate for at least 15 minutes.
• Heat 1 tablespoon sesame oil in a large skillet over medium-high heat. Cook and stir bell pepper, water chestnuts, broccoli, carrots, and onion until just tender, about 5 minutes. Remove vegetables from skillet and keep warm.
• Remove chicken from marinade, reserving liquid. Heat 1 tablespoon sesame oil in skillet over medium-high heat. Cook and stir chicken until slightly pink on the inside, about 2 minutes per side; return vegetables and reserved marinade to skillet. Bring to a boil; cook and stir until chicken is no longer pink in the middle and vegetables are tender, 5 to 7 minutes. Serve over rice.

DRY STIR-FRY SEASONING MIX

Steps:

• In a small bowl, stir bouillon granules, cornstarch, sugar, onion, garlic, parsley, ginger and red pepper until blended.
• Store in an airtight container in a cool place.
• Stir mixture before measuring.
• Use like any dry stir-fry mix.
• 1 tablespoon equals one packet.