Fiery Dragon Stir Fry Food

FIERY DRAGON STIR-FRY

Fiery Dragon Stir-Fry image

This is a satisfying one-dish meal that's easy to put together and customizable according to your pantry contents and dietary needs.

Provided by Dole

Categories Dole Pineapple

Time 20m

Yield 4

Number Of Ingredients 11

Ingredients

1 (20 ounce) can DOLE® Pineapple Chunks
⅓ cup reduced-sodium soy sauce
2 tablespoons cornstarch, divided
¾ teaspoon crushed red pepper
¾ teaspoon garlic powder
1 pound fresh or thawed medium-size shrimp, peeled and deveined
1 tablespoon reduced-sodium soy sauce
2 tablespoons vegetable oil
1 (16 ounce) package frozen Oriental vegetable medley
1 teaspoon minced fresh ginger
4 cups cooked white or brown rice

Steps:

Drain pineapple; reserve 1/4 cup juice.
Stir together reserved juice, 1/3 cup soy sauce, 1 tablespoon cornstarch, pepper, garlic and 1/2 cup water; set aside.
Combine shrimp with remaining 1 tablespoon each cornstarch and soy sauce. Heat oil in hot wok or large skillet over high heat. Add shrimp and stir-fry 2 minutes; remove. Add frozen vegetables and ginger; stir-fry 4 minutes. Pour in reserved soy sauce mixture and shrimp; cook, stirring, 1 minute or until sauce boils and thickens. Stir in pineapple chunks and heat through. Serve over rice.

Nutrition Facts : Calories 1011.6 calories, Carbohydrate 185.6 g, Cholesterol 173 mg, Fat 10.6 g, Fiber 4.7 g, Protein 36.5 g, SaturatedFat 2 g, Sodium 1651.8 mg, Sugar 19.9 g

MAMA D'S SWEET DRAGON'S BREATH STIR FRY

Mama D's Sweet Dragon's Breath Stir Fry image

This stir fry is sweet and as firey as you want to make it with Siracha sauce. This is using beef, but you could substitute chicken or shrimp if you want.

Provided by Mama Delilah

Categories One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 23

Ingredients

1/3 cup tamari (or other high quality soy sauce)
3 tablespoons sriracha sauce
2 garlic cloves, minced
1/2 teaspoon ground ginger
2 lbs sirloin tip steaks, in thin slices, cut against the grain for optimum tenderness
3 garlic cloves, minced
1 green bell pepper, seeded and cut into medium sized wedges
1 red bell pepper, seeded and cut into medium sized wedges
4 jalapenos or 4 serrano peppers, seeded and sliced thinly
1 large onion, sliced into wedges
2 carrots, julienned
2 celery ribs, cut on a bias
1 (8 ounce) can sliced water chestnuts, drained
1 (8 ounce) can bamboo shoots, drained
1 (14 ounce) can baby corn, drained
3 tablespoons mongolian fire oil, divided (a chili and sesame oil mix)
1 (12 ounce) jar stir-fry sauce
1 tablespoon brown sugar
1/4 cup tamari
1 tablespoon cornstarch
sriracha sauce
1 (3 ounce) can rice noodles
hot cooked steamed rice

Steps:

Combine marinade ingredients. Place beef strips in resealable plastic bag. Pour marinade over beef and mix around to coat evenly. Seal , then marinade in refrigerator for a minimum of two hours. For best results marinade over night.
Remove meat from marinade. Discard whatever is left.
Heat fire oil in wok. When oil is heated add beef and stir fry until meat is browned. This will not take long, 5-7 minutes.
Remove beet from wok and set to the side.
Add another 2 tablespoons fire oil to wok. Add garlic peppers, onion, carrot, celery, water chestnuts, bamboo shoots, and baby corn to wok and stir fry for about 10 minutes.
Add beef into vegetables. Add stir fry sauce, reserving 3 ounces for later. Add brown sugar. Stir in well. Cook 10 more minutes.
Combine reserved stir fry sauce, tamari, and cornstarch in bowl, mixing very well. Add to the stir fry stirring well to thicken sauce.
Add sirachi sauce to taste.
Add rice so serving plates or bowls. Sprinkle rice noodles over rice. Serve stir fry over rice and noodles.

Nutrition Facts : Calories 516.8, Fat 20.7, SaturatedFat 8, Cholesterol 113.6, Sodium 1701.5, Carbohydrate 45.7, Fiber 6.1, Sugar 11.8, Protein 38.9

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