Asian Pierogy Stir Fry Food
ASIAN PIEROGY STIR FRY
Yield 4
Number Of Ingredients 6
Steps:
- Place pierogies in boiling water for 3 to 5 minutes; drain. Set aside.Heat oil in a large skillet on medium heat; sauté vegetables until heated through.Add carrot noodles and pierogies to skillet.Toss stir fry mix with the sauce of your choosing, if it looks a little thick, add ¼ cup water to thin the sauce.
PIEROGI STIR FRY
A simple yet humble recipe courtesy of my mother in law. Heck, I didn't know what to call this recipe! ;) We use store bought Cheemo brand frozen perogie from Canada for this dish, but you can certainly use your own homemade perogie. (I hope one day to learn how to make them and spell the word correctly.) Sometimes I add a potato to the mix to "stretch" the meal even though perogies already contain potatoes. The Cheemo brand has a cheddar cheese/potato variety we really like and an herb/roasted garlic one, too. I noticed the Cheemo site has a similar recipe to this one. Check it out! Serve with a tossed green salad that contains beets, in keeping with the Ukrainian/Russian/Eastern European theme. A Recipezaar member is going to have to set me straight on the correct spelling of pierogies/perogie/-both singular and plural forms.
Provided by COOKGIRl
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large frying pan, cook the bacon until crisp. Set aside to drain and cool.
- Remove the bacon fat (or not) and add 2 tablespoons oil.
- Add the frozen perogies (no need to thaw), carrots, and potato (if using) and cook on medium-high heat for about 10 minutes.
- Add the onion and bell pepper; cook another 5-7 minutes, until the onion and bell pepper start to char at the edges.
- Stir in the cabbage and garlic. Cook another 2-3 minutes. Reduce heat if necessary.
- Crumble the bacon and stir it into the pan.
- Season with salt and pepper to taste.
- Serve with sour cream.
- Servings are estimated.
EASY ASIAN VEGGIE STIR FRY
Make and share this Easy Asian Veggie Stir Fry recipe from Food.com.
Provided by Parsley
Categories Onions
Time 17m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat sesame oil over med-high heat in a large skillet or wok.
- Add the mushrooms, onion, bok choy, water chestnuts, garlic, red pepper flakes, ginger, and pepper. Stir fry for about 3 minutes.
- In a small cup whisk together soy sauce and honey; pour into skillet.
- Continue to stir fry for a few more minutes or until they are crisp-tender -- or to your desired tenderness.
Nutrition Facts : Calories 92, Fat 2.1, SaturatedFat 0.3, Sodium 232, Carbohydrate 16.4, Fiber 3.4, Sugar 9, Protein 5.2
STIR-FRIED ASIAN VEGETABLES
As with most stir-fries I add and delete ingredients depending upon what I have on hand. This is a good basic veggie stir-fry from Cooking Light. Prep all of the ingredients before you start cooking because the cooking phase is quick.
Provided by lazyme
Categories Corn
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine first 5 ingredients in a small bowl; stir with a wire whisk until well-blended.
- Set aside.
- Heat oil in a wok or large nonstick skillet over high heat.
- Add carrot, celery, and onion; stir-fry 2 minutes.
- Add snow peas, corn, and mushrooms; stir-fry 2 minutes.
- Add broth mixture; stir-fry 1 minute or until thick and bubbly.
Nutrition Facts : Calories 153, Fat 4.1, SaturatedFat 0.6, Sodium 733.3, Carbohydrate 25.9, Fiber 5.3, Sugar 6.6, Protein 7.5
VEGETABLE AND PIEROGI STIR-FRY
I make this about once a week. It's great fro breakfast, lunch or dinner! It is also very versatile - feel free to mix up the vegetables.
Provided by sofie-a-toast
Categories One Dish Meal
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Place the pierogi in a microwave safe dish and cover with water. Heat for 5 minutes.
- Meanwhile, heat the oil in a large frying pan. Add the onion and garlic and saute over medium heat for 5 minutes or until soft.
- Add the spinach, peas and white wine. Saute until peas are cooked and spinach is wilted.
- Add the pierogi and generous lemon pepper. Saute until heated through and wine has completely evaporated.
- Top with shredded parmesan and serve.
Nutrition Facts : Calories 135.9, Fat 7.2, SaturatedFat 1, Sodium 65.4, Carbohydrate 10.4, Fiber 3.5, Sugar 2.8, Protein 4.1
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