Asian Stir Fry With Millet Food
QUICK RAMEN NOODLE STIR FRY - PAGE 3 OF 14 RECIPE - DAMN DELICIOUS
Quick Ramen Noodle Stir Fry - Fast, easy and budget-friendly using ramen noodles and ground beef for an amazing, saucy stir fry the whole family will love!
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large pot of boiling water, cook ramen noodles until tender, about 3-4 minutes; rinse with cold water and drain well.
- In a medium bowl, whisk together beef stock, oyster sauce, rice wine vinegar and Sriracha.
- Heat sesame oil in a large skillet over medium heat. Add ground beef and onion, and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
- Stir in garlic and ginger until fragrant, about 1 minute.
- Stir in beef stock mixture, scraping any browned bits from the bottom of the skillet.
- Stir in ramen noodles until heated through and evenly coated in sauce, about 1-2 minutes.
- Serve immediately, garnished with green onions and sesame seeds, if desired.
ASIAN STIR-FRY WITH MILLET
Betty Crocker's Heart Healthy Cookbook shares a recipe! Chicken, millet and vegetables stir-fried to perfection - a flavorful Asian dinner made ready in less than an hour.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Heat broth to boiling in 1 1/2-quart saucepa. Stir in millet; reduce heat to low. Cover and simmer 20 minutes.
- Meanwhile, spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add vegetables; stir-fry 2 minutes. Stir in 1/3 cup of the apple juice; reduce heat to medium. Cover and cook about 3 minutes or until vegetables are crisp-tender.
- While vegetables are cooking, mix remaining 1 cup apple juice, the soy sauce, cornstarch and ginger in small bowl until smooth.
- Gradually stir apple juice mixture into vegetable mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken; cook until thoroughly heated. Toss with cooked millet.
Nutrition Facts : Calories 320, Carbohydrate 44 g, Cholesterol 40 mg, Fiber 6 g, Protein 22 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 790 mg, Sugar 10 g, TransFat 0 g
ASIAN BEEF AND VEGETABLE STIR FRY
Provided by Food Network
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips.
- Combine vegetables and 3 tablespoons water in large nonstick skillet. Cover and cook over medium-high heat 4 minutes or until crisp-tender. Remove and drain.
- Heat same pan over medium-high heat until hot. Add 1/2 of beef and 1/2 of garlic; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove. Repeat with remaining beef and garlic.
- Return all beef and vegetables to pan. Add stir-fry sauce and red pepper; heat through. Spoon over rice. Sprinkle with peanuts, if desired.
- Beef. It's What's For Dinner
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
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MILLET STIR FRY WITH VEGETABLES | MY WEEKEND KITCHEN
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4.6/5 (16)Total Time 25 minsCategory Main CourseCalories 237 per serving
- Wash the millets in a fine sieve under running water. Soak for 10 mins while you prepare the vegetables.
- Heat oil in a deep pot. When the oil is hot, add garlic, green chilli and ginger. Sauté for a minute.
- Drain the millets and add to the pot. Add 2 cups of water (you can also use vegetable stock for added flavour) and cook on medium high till there is a boil.
CURRIED MILLET STIR FRY WITH KOHLRABI (VEGAN) - HEALTHY …
From healthynibblesandbits.com
5/5 (1)Total Time 25 minsCategory VeganCalories 346 per serving
- Heat the oil in a large sauté pan or wok over medium-high heat. Add the curry powder and stir to dissolve it in the oil. Stir in the onions and cook for 2 to 3 minutes, until the onions start to soften. Add the minced garlic, sliced chiles and salt and cook for 30 seconds to 1 minute, until the garlic starts to turn fragrant.
- Stir in the sliced kohlrabi and cook for 2 minutes. Add the kohlrabi greens and cook for 2 to 3 minutes, until they start to wilt.
- Add the millet and tofu and stir to combine. Cook until the millet is heated through, about 3 minutes.
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- Cook the millet: Bring 3 cups of salted water to a boil in a large saucepan. Add the millet, lower to a simmer and cook, covered, for 20 to 25 minutes. Fluff with a fork, season with salt to taste and let it rest, covered, for 5 minutes. (You can do this ahead of time and refrigerate the leftover millet until you’re ready to heat up the skillet).
- Arrange all of your prepared ingredients within easy reach the stove. Over medium-high heat, heat half of the peanut/vegetable oil and half of the sesame oil in a wok or large skillet. Once it is hot, pour in the eggs and swirl the pan to create a thin layer of egg. Let it set up (about 45 seconds), then fold the eggs over on themselves and cook for about another 30 seconds and transfer to a plate or cutting board. Let it cool a little and then slice it into strips.
- Wipe off any remaining egg from the pan and return it to medium-high heat. Add the remaining oil and let it heat up enough so that a drop of water sizzles on contact. Stir in the ginger and garlic and cook for about 15 seconds. Stir in the carrots, asparagus and green onions for another 30 seconds, stirring constantly. Stir in the millet and tamari/shoyu/soy sauce for 30 seconds, then add the egg and cook for another 30 seconds.
- Divide into two bowls and top with some fresh cilantro leaves, a sprinkle of red pepper flakes and a little dash of shoyu, sesame oil or tamari, if necessary.
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