The Magical Recipe For Stir Fry Sauce

Stir fries are delectable dishes that can be prepared very quickly and easily.  Quickly since it can be done in just a few minutes and easily because it can be stirred over high heat on a wok or a large skillet sautéed by the secret of the house, the stir fry sauce.  Recipes for stir fry sauces are everywhere to be found from the internet to the usual cookbooks that are sold in bookstores and even on book stands.   These are not bad remedies actually if you are looking for a fry sauce that can deliver the taste that you expect from a stir fry.   We call this our MAGICAL STIR FRY SAUCE.

• If you're buying them from the Asian store, any of the following are decent:
• Teriyaki sauce/marinade
• Chili garlic sauce
• Chili black bean sauce
• Hoisin sauce
• Satay (peanut) sauce

However, it's really a lot tastier and cheaper if you make it yourself.  We use some variation on the following ingredients:

• Three fourth cup water
• One to two tablespoons of dark soy sauce
• Two to three tablespoons light soy sauce or teriyaki
• One to two tablespoons toasted sesame oil, to bring out the aroma
• One to two teaspoons chili oil, optional if you need some heat on the sauce
• One tablespoon tapioca starch (test on the sauce; if it doesn't thicken right, then you can add more for consistency)
• Minced or grated ginger, to taste
• Minced or grated garlic, to taste
• One to two teaspoons brown sugar, honey or maple syrup for a hint of sweetness

The proportions of the ingredients in this recipe are pretty rough because we always look at it closely, besides from the variability of the ingredients (We can't always get the same brands or sometimes we even miss one or two).  We have mastered this formula after a few years of stir-frying, hence we do not really think about it in detail anymore.  It usually tastes great though, and we’ve receive great comments to its effect that it smells tremendously great (We think the sesame oil did it).

You can also substitute corn starch for tapioca, but you will have to use a little more of it, and the sauce does not tend to be as smooth or consistent with the tapioca.  It will work in a pinch, though, only if you can't find tapioca in your area.

When we prepare this sauce it usually produces a little more than a cup with the list of ingredients.  We always marinate and stir-fry the meat separately with a separate but simpler sauce such as; honey and teriyaki that really works great.  Then half-stir-fry and half-steam the vegetables using half the marinating sauce, so they get nice and tender.  Then add the meat and the rest of the sauce and stir fry for about a minute or two longer.  This brings about a nice balance of flavor infusion and some extra sauce that you can use to go and mix with your hot steaming rice.

Enjoy this recipe for stir fry sauce at home and have fun doing them all the way.  It is very fragrant and delicious on your stir fries.
   
You can also visit here to learn on how to cook  Recipe For Stir Fry Sauce.

Have Fun Making This Recipe For Stir Fry Sauce

Recipe For Stir Fry Sauce

Here is a basic stir fry sauce that can perk up your stir fry recipe at home.  This is an Asian inspired sauce that hints on saltiness, sweetness, spiciness and bitterness.  You can also add two teaspoons of cornstarch to thicken the sauce if you like.  This sauce is great for chicken stir fries, beef stir fries and pork stir fries.  You entrée can be main using this sauce and needs only to be paired with steamed rice.  Follow the instructions below and try out this wonderful sauce at home.

SOY-SESAME STIR-FRY SAUCE:

One fourth cup  chicken broth
One fourth cup soy sauce
Two teaspoon of rice wine vinegar
Two teaspoon of toasted sesame oil
One teaspoon of hot red pepper flakes
Teaspoon of sugar

THE PROCEDURE:

Combine all in the ingredients in a mixing bowl and stir to mix the Ingredients until they are smooth.  If you wish to thicken the sauce, add two teaspoons of cornstarch last and stir until the cornstarch is fully dissolved leaving no clumps behind.
With this sauce ready, you can just grab a bag each of coleslaw mix and zucchini mix and mix them together in large ziplock plastic bag.  This will last for a week or so and really cuts down on the prep time. All you need is this easy sauce to go with it.  Moreover, a bag of stir fry vegetables in the frozen food section of the store can be kept in your freezer and with a pint of basic stir fry sauce in the fridge, plus a few packets of small chunks of chicken or pork, an emergency dinner would only be 10 to 15 minutes away.

HONEY CHICKEN STIR FRY RECIPE:   A bonus recipe for you today.  This recipe can serve four persons.

INGREDIENTS: 

One pound deboned chicken breasts, without the skins and please cut them into bite size pieces
One garlic clove, minced
Three teaspoons Olive Oil, divided, maybe more if you desire
Three tablespoons of honey
Two tablespoons of soy sauce, please use the reduce sodium type
One eight teaspoon salt
One eight teaspoon pepper
One package of 16 ounces frozen broccoli stir-fry vegetable blend
Two teaspoons cornstarch
One tablespoon cold water
Hot steamed cooked rice

THE PROCEDURE:


The Best Stir Fry Recipes by dm_51adb03bd5bcb

Heat a large nonstick skillet on your American stove on medium high heat and stir-fry the chicken and garlic on two teaspoons of olive oil for one minute.  Then you can add the honey, the soy sauce, and season it with salt and pepper.  Cook to stir until the chicken is no longer pink. The remove to a plate and keep warm to reserve.
In the same pan, stir-fry the vegetables with the remaining oil for four to five minutes until tender.  Return chicken to the pan, stir and toss to coat.  Combine the cornstarch and cold water and stir until smooth, then gradually stir into the pan.  Bring to a boil and cook and stir for one more minute until the sauce thickens.
Transfer to a plate and serve immediately while it is hot.  Great to go with steamed rice.  Have fun making this recipe for stir fry sauce.

  You can also visit here to learn on how to cook  Recipe For Stir Fry Sauce. 

The Magical Recipe For Stir Fry Sauce

Here is a recipe for stir fry sauce that goes with the vegetable stir fry dish easy to prepare and simple to follow.  We have created this sauce from scratch but you could really buy a jar of honey garlic sauce and use as much as you can.  We just used a who9le bunch of vegetables that we had in the fridge that needed to get used, so your veggies can vary with what you have on hand.

We have chosen a vegetable stir fry to so it will be easy for you to follow the step by step procedure we have below.  This recipe can be prepared in forty minutes, cooked in 25 minutes and can yield around five servings.  Let us start cooking then.

THE HONEY GARLIC SAUCE ON VEGETABLE STIR FRIES:

THE INGREDIENTS:

THE VEGGIES THAT WE HAD:

• One half large red onion, sliced in dice pieces
• Two large carrots, chopped into thin slices
• One and one half stalks of broccoli, without the stalks, florets cut into halves
• One yellow bell pepper
• One half green pepper
• One red bell pepper
• Two stalks of celery
• Two cloves of garlic
• THE magical SAUCE:
• Three fourth cup brown sugar, packed
• Two tablespoons of cornstarch
• Three fourth cup water
• Three tablespoons of soy sauce
• One tablespoon of honey
• Two cloves of garlic, chopped (alternative of two tablespoons of garlic powder)

THE PROCEDURE:

• Start by cooking your carbohydrates, steam brown rice and let it sit and wait till serving time.
• Chop the vegetables according to your preferred cuts, into bit5e size pieces. (Be it triangular, rectangular or strips, it doesn’t matter anyway)
• Heat your cooking pan or wok over medium high heat on your American stove.  Spray it with cooking spray, and then add the onions, carrots, and the garlic.  Cook them for about five to ten minutes till the carrots are semi-soft tender but still crisp.
• Then add the rest of the veggies, start with the broccoli florets followed by the rest, and cook for another ten to twenty minutes.  Sprinkle two tablespoons of water to soften your veggies and reduce the heat to simmer with a cover.
• In another saucepan, combine the brown sugar, the cornstarch, and add the water, the soy sauce and the honey and the garlic.  Stir and bring to a boil, then reduce the heat to simmer for two minutes.  Make sure that the cornstarch is totally dissolved while you continue stirring the sauce.  
• Add the sauce to the wok of vegetables and toss and stir the ingredients to coat with the sauce.  Stir carefully and wait till the sauce thickens and remove from heat.
• Transfer the dish to a platter and serve immediately while it is hot.  This vegetable stir fry dish is very good to pair with brown rice.
• Enjoy this easy recipe for stir fry sauce in your kitchen.  You can use any type of veggies left in your refrigerators for this sauce.  Have fun in your kitchen and be creative to improve the sauce.  You can add a little heat or increase the sweetness of honey, as you desire.  

  You can also visit here to learn on how to cook  Recipe For Stir Fry Sauce. 

This Basic Recipe For Stir Fry Sauce

 Recipe For Stir Fry Sauce

The increasingly tasteful and zesty flavor of stir fries is commonly known to come from great stir fry sauces that can turn sautéed vegetables and meat into a fantastic Asian treat.  While stir fry sauce can widely vary in several flavors, anything from mildly sweet to a powerful spicy flavor, the best sauce is one that is successfully hinting sweetness, saltiness, spiciness and a little sourness or bitterness in it.  This basic recipe for stir fry sauce can be customized according to your taste buds or use it as it is to flavor stir-fry and other Asian dishes.  This is the classic Asian stir fry sauce recipe that be go well with any type of meat combined with lots of vegetables. 

 You only need a few ingredients and you will be alright.  The ingredients are however, can be bought in Asian stores or supermarkets that have special racks for Asian products.  Have a stock of these Asian special sauces at your kitchen, and you can easily create your own magic for stir fry.  Getting fancy in your cooking means you have learned how to appreciate Asian food and dishes served in Asian Cuisines.   Brands do not really matter to us.  Just be careful in your measurements not to overdo some of the ingredients, it may result in too salty, or too sweet or even to spicy for everyone to enjoy.  Taste-test everything if you are cooking for more than the original recipe here. The original recipe can serve four persons.

THE INGREDIENTS AND THINGS THAT YOU WILL NEED:

• Measuring spoons
• Mixing bowl
• Mixing spoon
• Wok or a skillet

THE INGREDIENTS:

• Hoisin sauce
• Sesame oil
• Cornstarch
• Soy sauce
• Oyster sauce
• Rice wine vinegar
• Brown sugar
• Fresh ginger
• Red pepper flakes
• Garlic

THE PROCEDURE:

• Measure one tablespoon of cornstarch and three tablespoons of w2ater and place into a small bowl.  Mix them thoroughly and stir until there are no clumps left.  You will be forming a smooth paste or slurry.
• Then add the four tablespoons of soy sauce, plus two tablespoons of oyster sauce, and one and one half teaspoons of rice wine vinegar and two teaspoons of brown sugar.  Mix them in the cornstarch slurry until they are smooth and brownish in color. 
• Then add one teaspoon of freshly grated ginger and one teaspoon of red pepper flakes.  Stir together till thoroughly combined in the sauce mixture.  
• In stir frying your dish, add the sauce mixture to the sautéed vegetables in a large wok or skillet.  Over medium high heat, toss the vegetables to coat it with the sauce.  Heat the sauce to boiling point for several minutes or until the sauce begins to thicken.  Return your meat to the wok and continue stir frying for another minute to combine the sauce with the meat and vegetables.
• Once heated through, serve immediately while it is hot.  The sauce will surely make magic for your stir fry. 
• This Asian classic recipe for stir fry sauce is a best for your home kitchen cooking.  It can be versatile if you want it according to your taste buds.  Enjoy them and continue stir frying too.

  You can also visit here to learn on how to cook  Recipe For Stir Fry Sauce. 

Recipe for Stir Fry Sauce

Recipe for Stir Fry Sauce

We all love a good stir fry and they are a great way to use up odds and ends of meat and vegetables and even noodles.   They are a quick and easy dinner solution after a tired days work.  Simply cook some rice or throw in some noodles and it is a family pleasing meal for the night.   

We rarely start with a recipe after all these years, only a pile of odds and ends of meat and vegetables.  So it would be so practical that what we really need is just a stir fry sauce “cheat sheet” – a handy reference for the combination of sauce ingredients we might need to make different kinds of stir fry to combine with a collection of ingredients.
 
PROCEDURE FOR THE FOLLOWING STIR-FRY SAUCE INGREDIENTS:

Combine all the ingredients in the sit fry sauce list in a small bowl, stir well to combine, and then add to your favorite stir fry.

LIST OF THE DIFFERENT SAUCES:

1.    LEMON STIR FRY SAUCE-this is great with seafood stir fries, such as shrimp and scallops, but is also good with chicken.

INGREDIENTS:

• ½ cup lemon juice
• 2 teaspoon lemon zest
• ½ cup chicken broth
• ¼ cup sugar

Follow instruction given above for the procedure.

2.    LEMON STIR FRIES SAUCE II – good with seafood and chicken too.

INGREDIENTS:

• 2/3 cup chicken broth
• 1 tablespoon cornstarch
• 1 tablespoon soy sauce
• 2 to 3 tablespoons lemon juice (to taste)
• Red pepper flakes (optional)

Follow procedure at the top to combine and use.

3.    SOY SESAME STIR FRIES SAUCE – this is a good all-around Asian sauce, suitable for all types of protein.

INGREDIENTS:

• ½ cup chicken broth
• ½ cup soy sauce
• 4 teaspoon rice wine vinegar
• 4 teaspoon toasted sesame oil
• 2 teaspoon hot red pepper flakes
• 2 teaspoon sugar

Follow instructions on procedure at the top

4.    THE BASIC STIR FRY SAUCE – this is a very good all-around sauce

INGREDIENTS:

• 2/3 cup soy sauce
• ½ cup chicken broth
• 1/3 cup rice wine vinegar
• 3 ½ tablespoon sugar
• 1 tablespoon sesame oil
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger  
• 2 tablespoon cornstarch

Follow instruction on procedure to use at the top

5.    SWEET AND SOUR STIR FRY SAUCE – this is very good for chicken and pork proteins.

INGREDIENTS:

• ½ cup chicken broth
• ¼ cup soy sauce
• ¼ cup cider or rice wine vinegar
• 2 tablespoon brown sugar
• 1 teaspoon hot red pepper flakes

Just follow the procedure given above on how to use

6.    HOT AND SOUR STIR FRY SAUCE – good for beef, pork and chicken meat, even with seafood and scallops.

INGREDIENTS:

• ½ cup chicken broth
• ¼ cup red or white wine vinegar
• 2 tablespoon soy sauce
• 4 teaspoon granulated sugar
• 1 teaspoon chili paste (Sambal Oleek)

Follow instruction given above on how to use

Some of these sauces have already cornstarch added, but if they don’t, you can add some to thicken the sauce that you think is too thin.  Simply combine 1 tablespoon of cornstarch with 3 tablespoons of water and stir until cornstarch is dissolved and add them to the sauce.  For a healthier diet, use low sodium chicken broth and soy sauce to avoid an overly salty finish dish.  Enjoy these recipes for stir fry at home and please continue cooking.

You can also visit here to learn on how to cook Recipe for Stir Fry Sauce.

Recipe for stir fry sauce

Recipe for Stir Fry Sauce

Whether you are looking to cook something fresh and healthy or you simply have little time to prepare a large meal, stir frying offers a quick and easy solution to satisfy your hunger. You can prepare and cook a nutritious beef stir fry with a variety of vegetables within half an hour.

Although you can buy ready-made stir fry sauces, making your own recipe for stir fry sauce is a simple task that will instantly give your stir fry a vibrant and authentic Chinese flavor.



THE THINGS THAT YOU WILL NEED:

• wok or a large frying pan
• ¼ cup soy sauce
• 1 teaspoon dark sesame oil
• 1 tablespoon brown sugar
• 1 tablespoon minced ginger
• 1 tablespoon minced garlic
• 2 tablespoon toasted sesame seeds
• 2 tablespoon chopped scallions
• 2 cups broccoli florets
• 1 cup chopped mushrooms
• 2 cups sliced bell pepper
• ½ pound beef sirloin, cut into strips
• 2 teaspoon vegetable oil
• 1 teaspoon cornstarch

PROCEDURE:

How to prepare the secret sauce for this recipe.  This can also be good for any type of meat.

• Place the soy sauce, sesame oil and brown sugar in a small bowl and whisk together to mix. Add the chopped scallions, minced ginger and garlic and toasted sesame seeds.  Mix the ingredients thoroughly and place in a refrigerator for at least 30 minutes.

The Best Stir Fry Recipes by dm_51adb03bd5bcb   BEEF STIR FRY AND TERIYAKI SAUCE: This is a demonstration recipe for the use of this special home- made teriyaki sauce.

PROCEDURE FOR COOKING:

• Heat the oil in a wok or a large frying pan or skillet over medium high heat.  Once the oil is heated, saute the beef strips a few minutes until browned on all sides.  In stir frying the beef, leave the beef a few seconds before turning it over to its other sides to get enough heat from the wok.  Once cooked through, remove the beef from the wok and set aside.
• Add the broccoli florets, chopped mushrooms and sliced pepper.  Fry for 5 minutes to allow the vegetables to soften, stirring continuously.  
• Once tender but still crisp, pour the special stir fry teriyaki sauce you have prepared earlier over the vegetables and stir.   Allow the sauce to come to a simmer.  
• As the sauce begins to thickened, add the beef strips and cook for a further 5 minutes.  
• Dissolve the cornstarch in a little cold water and add to the wok or frying pan.  Simmer for another 2 minutes until the sauce really thickens.  
• Serve immediately while still hot.  Great with rice or egg noodles.

This recipe for stir fry sauce is a great revolution of the old ready-made teriyaki sauce sold in supermarkets today.  By learning how to make this sauce at home, you improve the taste of your dishes while enjoying the process of preparing special sauces for your stir fries.   Try making them at your kitchen and store them in your refrigerators for future stir fry ventures in at home.  They will prove great for the family and please do continue cooking.     

You can also visit here to learn on how to cook Recipe for stir fry sauce.

Recipe for stir fry sauce

Recipe for stir fry sauce

There is a reason why most Chinese takeout restaurants thrive; after a long day, most of us don’t feel like tackling a lengthy stir fry recipe at home.  Even though it cooks lightning fast, preparing the ingredients can be overwhelming.To help you understand stir fry and free you from recipes, we have developed a simple formula that will get your dinner for four on the table in as little as 30 minutes.  And because our home stove tops don’t get as hot as restaurant woks, we will explain our work around method for getting food nicely seared. 

Occasionally we need to peek at the flavoring sauce recipes to recall our memory, but we though you don’t need a recipe to make a stir fry sauce anymore.  Adapted from Martin Yan’s Chinese Cooking for Dummies, this is our favorite stir fry sauce it makes enough for two meals.   If you use Kikkoman Soy sauce, it’s little too salty, so we are using the Angostura Soy Sauce.  When adding soy sauce, start with less than half the amount and slowly add more to taste.  Using vegetable broth makes this sauce a vegetarian sauce.   The recipe yields 1+3/4 cups.

The all purpose Stir Fry Sauce (brown garlic sauce):

INGREDIENTS:

• 2/3 cup soy sauce
• ½ cup chicken broth
• 1/3 cup rice wine
• 3 ½ tablespoons sugar
• 1 tablespoon sesame oil
• ¼ teaspoon white pepper
• 2 tablespoon cooking oil
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 2 tablespoons cornstarch
• ¼ cup water

Note:  Please make sure that your ingredients are fresh.

PROCEDURE:

• In a medium size bowl, combine soy sauce, broth, rice wine, sugar, sesame oil and white pepper.  (Please follow notation at the intro about pouring the soy sauce). 
• Dissolved the cornstarch in a¼ cup water separately from the bowl.  After fully dissolved, set aside.
• Heat a pan over high heat and add the cooking oil, swirling to coat.  Add the garlic and ginger, cook stirring until fragrant, about 15 seconds.  
• Add the soy sauce mixture, and bring to a boil.
• Reduce the heat to medium and cook for 1 minute. 
• Add the cornstarch solution and cook, stirring, until the sauce boils and thickens.  Then your sauce is ready and can be preserved at your refrigerators once it cools off.  

This recipe for stir fry sauce is good for any type of meat, vegetable and or shrimps.   This is the best stir fry sauce that our family uses at home, and is great for beef, pork and chicken.  Vegetables also turn out great using this stir fry sauce for dinner.  We have tried lamb chops using this sauce and it turned out good too. 
Chinese vegetable stir fry recipes are commonly using this sauce to add flavor for their vegetables. The children even love to dip their vegetables in this sauce.  Try them at home and you can store them for as long as a month in your refs.    Enjoy and please continue cooking.

You can also visit here to learn on how to cook Recipe for Stir Fry Sauce.

On Stir Frying Vegetables

We are always trying to eat more vegetables, more greens.  A quick stir fry is one of the fastest, easiest, tastiest ways to make a last minute vegetable side dish to suit any meal.  Romaine lettuce leaves, warm and slightly wilted, tumbled in a sauce of garlic and chillies.  After that – the same recipe and method but this time with halved baby bok choy.  We could not stop eating either of these.  Here is a recipe and a stir fry technique that any of us can take into our kitchens and adapt to just about any vegetable we find in the ref.  The technique for a vegetable stir fry is the same no matter which vegetables you use.  This stir fry of romaine lettuce (and the second of baby bok choy) can just as easily be made with red peppers and mushrooms, asparagus and snow peas, or bok choy and green beans.

The Basics of stir frying vegetables starts with; don’t crowd the pan, stick to no more than four cups of chopped hard or medium hard vegetables or eight to twelve cups chopped leafy greens in a 14-inch wok in order to avoid crowding the pan. A saute pan is fine for some stir frying, but not great for greens like in this recipe; it’s simply not deep enough to hold greens the way a wok does.

Dry the vegetables.  When stir frying anything from snow peas to lettuce, it’s important that the vegetables are very dry.  Otherwise, the vegetables will steam and braise in the pan and lose their crisp texture.  Giving the vegetables a whirl in a salad spinner is the easiest solution, but you can also pat them thoroughly with kitchen towels.  All stir frying is quick, but stir fry of just vegetables goes even quicker.  Don’t walk away from the stove or pause to answer a text.  Once the oil is in the pan, a stir fry needs your full attention.  For two to three minute recipes, we think we can handle that.

1.    STIR FRIED LETTUCE  (or baby bok choy) with garlic chillies:

Stir Fry Vegetables

INGREDIENTS:

• 1 medium head of romaine lettuce, cut crosswise into 1 inch wide pieces, about 8 cups. Or  8 to 12 cups of baby bok choy, sliced in half lengthwise.

For the sauce:

• 2 tbsp dry sherry or Shao Hsing rice wine
• 1 tbsp chicken broth
• 2 teaspoon soy sauce.

For AROMATICS:

• 3 medium cloves garlic, smashed
• 1 tsp minced jalapeno chillies, with seeds (optional)
• 2 tbsp peanut or vegetable oil
• 1/2 teaspoon salt
• 1/8 teaspoon ground white pepper

HOW TO PREPARE:

• Cut up the ingredients.  It is very important that all the ingredients are cut as directed in the ingredient list.  The most important key to making a good stir fry is cutting each ingredient to a uniform size as specified above.  Cut the vegetables and set them aside in a bowl.  Cut the aromatics and set them aside as well.
• In a small bowl, combine the sherry (or rice wine), broth and soy sauce.
• Set the bowl of vegetables, aromatics, and sauce near your stove.  Also have a very small bowl of water next to the stove. 
• Heat the wok.  Turn on the stove burner, as high as it will go.  Set a 14 inch wok over the high heat burner.  To determine when the wok is hot enough, start flicking droplets of water from the small bowl into the pan after 30 seconds.  As soon as bead of water evaporates within 1 top 2 seconds of contact, the wok is heated and ready to stir fry.  Do not overheat the wok.
• Pull the wok off the heat and add 1 tbsp of oil.  Pick up the pan and carefully swirl it to coat the bottom and sides.  (If the wok smokes wildly the moment you add the oil you’ve overheated the wok.  Remove the wok from the heat and let it cool for a few minutes.  When it’s cool enough to handle carefully remove the oil with paper towels, wash the wok, and start again.)
• Add the aromatics to the wok.  Put the wok back on the heat. Add the garlic and chillies (if using), and stir fry them for 10 seconds or until fragrant.  
• Push the garlic up the sides of the wok and add the lettuce or bok choy, or whatever else you’re using.
• Sprinkle salt and pepper over top
• From this time on, the vegetables will cook for 2 to 2 ½ minutes. 
• Stir fry for I minute or until the lettuce or vegetables begin to wilt. 
• Pour the sauce mixture around and down the sides of the pan instead of directly into the center to prevent from cooling the pan and lowering the cooking temperature. Stir fry and toss to coat lettuce.  Cook for another 30 to 60 seconds and serve hot.

If your are interested, Check our other latest Vegetable Stir Fry Recipe here.

Stir Fry Recipes for the Home Manager

Common kitchen managers are the wives of the American family.  As a salute to the American Wife, the Home Manager, here are a few recipes that can ease the long hours of kitchen food preparation at home and yet provide the awesome dish the family desires. 

1.    BEEF AND PEPPER SKILLET DINNER

Stir Fry Recipe 

When you finally make it home after work, you want something hearty that can be made from ingredients on hand.  This stir fry, with its zippy sauce, is the answer.

INGREDIENTS:

• 2 onions
• 1 red pepper
• 1 green pepper
• 1 tbsp (15ml) vegetable oil
• ¾ pound (349gms) stir fry beef strips
• 2 cloves garlic, minced

SAUCE:

• 1 tbsp cornstarch
• 1 tsp paprika
• 1 tsp dried thyme
• 1 tsp Worchestershire Sauce
• ½ tsp dried rosemary
• ¼ salt
• ¼ tsp black pepper

HOW TO PREPARE:

• In a small bowl, whisk together beef stock, vinegar cornstarch, paprika, thyme, Worchestershire Sauce, rosemary, salt, pepper and cayenne, and set aside.
• Cut onions, in half lengthwise, then slice lengthwise into thin strips.  Seed and cut red and green peppers into thin strips.  Set aside.
• In a large nonstick skillet, heat half of the oil over high heat; stir fry beef and garlic for about 2 minutes or until meat is browned but still pink inside.  Transfer to plate. 
• Add the remaining oil to the skillet, cook onions and red and green peppers, stirring often, for 4 minutes or just until starting to soften.  Pour in sauce, cook, stirring, for another 2 minutes or until well coated and heated through.  Pour over beef on the plate and served while it is hot.

2.    STEAK AND HARVEST VEGETABLE FAJITAS (Serves four persons).

Stir Fry Vegetables

INGREDIENTS:

• 1 tbsp vegetable oil
• 12 oz (340 gms) beef stir fry strips
• 1 onion sliced
• 2 carrots, halved lengthwise and sliced
• 1 sweet red pepper, sliced
• 1 zucchini halved lengthwise and sliced.
• 3 cloves garlic, minced
• 2 tsp (10ml) chili powder
• ½ tsp (2 ml) salt
• ¼ tsp (1 ml) ground cumin
• ½ cup (125ml) salsa
• 2 tbsp (30 ml) lime juice
• 1 dash hot pepper sauce
• 8 large flour tortillas

HOW TO PREPARE:

• In a nonstick skillet, heat oil over medium heat, stir fry beef, in batches, for 2 to 3 minutes or until browned but still pink inside.  Transfer to plate.
• Add onion and carrots to the skillet, cook, stirring occasionally, for 5 minutes or until onion is softened.  Add red pepper, zucchini, garlic, chili powder, salt and cumin, cook for 3 minutes or until tender crisp.
• Add salsa, lime juice and hot pepper sauce.  Return beef and any accumulated juices to pan, cook for 1 minutes or until hot. 
• Meanwhile, stack tortillas and wrap in foil; bake in 350 degrees F (180 degrees C) oven for 8 to 10 minutes, or until warmed. Wrap beef mixture in tortillas, serve hot.
• Enjoy your special meals this season.  Life is good after all.

 Still craving for Vegetarian stir fry recipe? Surf  here.