Asian Vegetable Stir Fry Tokyo Tokyo Style Food

ASIAN VEGETABLE STIR FRY

Steps:

• In a large skillet or wok, combine oil, water, broccoli, bell pepper, garlic and ginger. Cook on medium heat for 1 minute. Add carrots, mushrooms, cashews and cabbage and stir fry for 2 minutes.
• Whisk together broth, soy sauce and cornstarch; add to vegetable mixture and stir fry for 2 minutes.
• Serve alone or over rice or noodles.

STIR-FRIED ASIAN VEGETABLES

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.

ASIAN VEGETABLE STIR FRY (TOKYO TOKYO STYLE)

Steps:

• 1. Mix all the vegetables together in one wok or skillet and put olive oil, salt and pepper. Cover and let it cook for about 3-4 minutes or until vegetables are still tender.
• 2. Add a few drops of sesame oil to add a unique taste and serve with a sprinkle of sesame seeds on top. Serve as a side dish for meat dishes.

ASIAN BEEF AND VEGETABLE STIR FRY

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

ASIAN BEEF & VEGETABLE STIR-FRY

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 the 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.

ASIAN VEGETABLE STIR-FRY

Steps:

• In 12-inch skillet, heat oil over medium heat. Cook onion, carrot and garlic in oil 5 to 7 minutes, stirring occasionally, until slightly tender.
• Cook rice in water as directed on package; cover to keep warm.
• Into mixture in skillet, stir mushrooms, frozen vegetables in sauce, stir-fry sauce and pepper flakes; cook 5 to 7 minutes, stirring occasionally, until vegetables are tender. Serve over rice.

ASIAN VEGETABLE STIR-FRY WITH SUGAR SNAP PEAS AND BABY BOK CHOY

Steps:

• In a small dish, whisk together the sauce ingredients and set aside.
• In a large wok or skillet heat add a small amount of vegetable oil and heat over medium high heat. When a drop of water sizzles in the pan add the onions and cook until lightly browned.
• Stir in the peppers and peas. Cut the baby bok choy in fourths lengthwise and then in 1 inch lengths. Add to wok and stir-fry until the bok choy begins to turn dark green, about 3 minutes. Add drained mushrooms, sliced pork if using and sauce. Cook just until warmed through.