Amazing Stir Fry Recipe

There’s a reason most Chinese takeout restaurants thrive; after a long day, most of us don’t feel like tackling a lengthy stir fry recipe.  Even though it cooks lightning fast, preparing the ingredients can be overwhelming.  But here are a few recipes that are easy to follow and quick to prepare.

1. HAM STIR FRY WITH COUSCOUS: Strips of ham are stir fried with broccoli, cauliflower and carrots in a sweet and gingery sauce, and served over freshly steamed couscous.  Water chestnuts and sliced almonds add a delightful crunch.

INGREDIENTS:
 

• 1 ½ cups water 
• 1 cup couscous
• 2 cups chicken broth
• ¼ cup cornstarch
• 3 tbsp soy sauce
• 3 tbsp brown sugar
• 1/8 teaspoon ground pepper
• 1 tbsp vegetable oil
• 2 cloves of garlic, minced
• 1 (16 ounce) package mixed broccoli and cauliflower florets
• 1 carrot, sliced
• ¼ pound cooked ham, cut into strips
• 1 (8 ounce) can sliced water chestnuts, drained
• ½ cup sliced almonds

HOW TO PREPARE:

• To make couscous; In a medium saucepan, bring water to a boil.  Sit in couscous, reduce heat to medium, and simmer for 8 to 10 minutes, until fluffy.  Mix together and set aside. 
• In a small bowl, combine broth, cornstarch, soy sauce, brown sugar and ginger.  Mix together and set aside.
• Heat oil in a large wok or skillet.  Add garlic, broccoli, cauliflower and carrot; stir fry for 7 to 8 minutes or until crisp tender (add water as needed if pan gets too dry).
• Stir broth mixture and pour over vegetable mixture in skillet, then stir in ham and water chestnuts.  Cook for 2 minutes, stirring frequently.  Stir in almonds. 
• Serve stir fry over hot couscous.

2. PORK AND PEPPER STIR FRY:  A very easy, spicy stir fry.  Adjust spice to your particular taste.  Best with marinade, but in a pinch, it’s not necessary.  Can be chicken, beef whatever meat or cut of meat you have on hand. Enjoy with basmati or sticky rice.

INGREDIENTS:

• Marinade: 
• ¼ cup rice wine vinegar
• 2 tbsp minced garlic
• 1 tbsp brown sugar
• 5 tbsp olive oil
• Salt and pepper to taste
• STIR FRY:
• 4 boneless pork loin chops, cut into bite size pieces
• 5 tbsp vegetable oil
• 3 tbsp finely chopped fresh ginger root
• 1 tbsp hot chili paste
• 5 tbsp teriyaki sauce
• 1 green bell pepper, cut into strips
• 1 red bell pepper, cut into strips
• 1 yellow bell pepper, cut into strips
• Salt and pepper to taste
• ¼ cup blanched slivered almonds 
• 2 tbsp chopped fresh mint

HOW TO PREPARE:

• In a large bowl, mix together rice wine vinegar, garlic, brown sugar olive oil, and salt and pepper.  Sit in pork pieces, cover, and leave at room temperature for 1/2 hour. 
• Heat a large wok over medium heat.  Toast almonds in hot, dry wok until golden brown and fragrant.
• Heat vegetable oil in wok over medium high heat.  Stir in marinated pork pieces, ginger, and chili paste.  Discard remaining marinade.  Mix in teriyaki sauce, and increase heat to high; cook, stirring constantly, until pork is white.  Stir in peppers, and continue to stir fry until most of the liquid has evaporated.
• Serve top with toasted almond and slivers and fresh mint.

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