Easy Stir-Fried Vegetables

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One of the things I really like about stir-fry is that you can add or subtract whatever vegetables you like and it still tastes great.  It’s such a great way to use up those veggies in your fridge, so please, use whatever you have on hand.   All of these veggies can be found year-round so it’s easy to make whenever you are in the mood.

Easy Stir-Fried Vegetables

1 green bell pepper, julienned
1 red bell pepper, julienned
2 carrots, sliced
2 cups broccoli florets
3 tbsps vegetable oil
2 tbsps low sodium soy sauce
1 tsp ground ginger
1 bunch green onions, thinly sliced
2 tbsps cornstarch
1 cup chicken broth
1/4 cup cold water

Saute the peppers, carrots nad broccoli in oil in a wok or large skillet until the veggies are crisp-tender, about 3-4 minutes.

Combine the soy sauce and ginger and add to the pan with the green onions and stir-fry for 1 minute.

Combine cornstarch, broth and water and whisk until smooth and gradually stir into the vegetables. Bring to a boil and cook and stir for 2 minutes or until thickened.

Makes 4-5 servings.

Happy Cooking!

Easy Stir-Fried Beef

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This is one of those stir-fry recipes that doesn’t use a million ingredients so it’s an easy meal to put together on a busy weeknight.  I served mine with fried rice.  Just be sure to use a tender cut of beef for the meat.  I think you could switch this up to use chicken if you prefer.

Easy Stir-Fried Beef

2 tbsp soy sauce
1 tsp sugar
1 tsp cornstarch
2 tsps dry sherry
2 tsps hoisin sauce
1 tsp rice vinegar
1 tsp chili paste with garlic
1/4 tsp salt
2 tsps peanut or canola oil
1 tbsp minced garlic
1 tbsp minced fresh ginger
1 lb sirloin steak, slice across the grain very thinly
16 medium green onions, cut into 2-inch pieces

Combine the first 8 ingredients, whisk until smooth and set aside.

Heat the oil in a wok or large frying pan over medium0high heat.

Add minced giner and garlic, then add beef. Stir-fry for 2 minutes or until the beef is cooked through and browned. Add green onion pieces and stir-fry for about 30 seconds. Add soy sauce mixture and cook 1 minute or until thickened, stirring constantly.

Makes 4 servings.

Happy Cooking!

Sweet and Sour Chicken

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I really like this recipe because it’s one of the few recipes for sweet and sour chicken that doesn’t use coated, fried chicken nuggets.  I don’t know which way is authentic but I like it with plain stir-fried chicken.  This is very easy to make and I don’t see why you couldn’t change up the vegetables to suit your fancy.  I made the sauce ahead and cut up the veggies and put both in the fridge until it was time to stir-fry.  At that point, it went together quickly.

Sweet and Sour Chicken

Sweet and Sour Chicken

1/2 cup apricot preserves
1 tbsp apple cider vinegar
1 tsp garlic salt
1 tsp ginger
2 tsps soy sauce
1/8 tsp red pepper flakes
4 tbsps canola oil
2 small zucchini, sliced
1/2 pound mushrooms, sliced
1 red sweet bell pepper, cut into strips
1 6 ounce pkg pea pods, fresh or frozen
1 lb chicken tenderloins
Hot cooked rice, if desired

Combine preserves, vinegar, garlic salt, ginger, soy sauce and red pepper flakes in a small bowl and whisk until well blended. Set aside.

Heat 2 tbsps oil in a wok or large skillet. Stir-fry the zucchini, mushrooms, and red bell pepper over medium-high heat until zucchini is crisp-tender. Transfer veggies to a plate.

Add remaining 2 tbsps of oil to wok and stir-fry the chicken tenderloins until cooked through and no longer pink inside. Add pea pods and cooked veggie mixture to cooked chicken and mix well. Heat through.

Pour apricot sauce over chicken and veggies and mix well making sure all is heated through.

Serve over rice if desired.

Makes 4 servings.

Happy Cooking!

My Signature

Beef and Noodles

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This is one of my daughter’s favorite meals.  The flavors go together really well and it’s pretty easy to make.  Just make sure you have all your ingredients ready to go since it cooks fast.

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Beef and Noodles

2 quarts boiling water
3 (3 ounce) packages instant ramen noodles, any flavor, discard seasoning
2 tablespoons vegetable oil (I use garlic oil)
12 ounces flank steaks, sliced thin across grain
2 teaspoons finely chopped garlic
2 teaspoons finely chopped ginger
12 ounces green beans, cut into 1 1/2 inch pieces
3 carrots, sliced into matchstick pieces
3 green onions, sliced
1 cup cold water
3 tablespoons soy sauce
2 teaspoons sesame oil
1/4 teaspoon red pepper flakes
1 (1 1/8 ounce) package beef bouillon granules
2 teaspoons cornstarch

Pour boiling water over noodles in large bowl. Cover and let stand ~ I just cover the bowl with a plate.

Heat 1 tbsp of oil over med high heat. Add steak and brown on all sides. Add garlic and ginger; cook one minute. Remove meat, garlic and ginger from skillet.

Add remaining 1 tablespoons oil to skillet. Add green beans, carrots and green onions; stir-fry 3 minutes. Whisk together 1 cup cold water, soy sauce, sesame oil, pepper flakes, beef granules (1 packet from the box) and cornstarch in small bowl until smooth. Stir into skillet. Cook, stirring until mix thickens and boils. Lower heat, cover and simmer 1-2 minutes or until veggies are tender crisp.

Drain noodles and add to skillet with reserved meat. Stir well to blend ingredients. Heat noodles through to serve.

VIEW PRINTABLE RECIPE HERE!

Happy Cooking!

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