Garden Stir Fry Food

HEALTHY GARDEN GREEN STIR-FRY

Steps:

• Mix the first 6 ingredients together in a small bowl. Set aside until needed. Toast walnuts in 350 degree F oven until golden brown and fragrant, about 10 minutes. Set aside.
• In a dry saute pan add half of the spices and toss to toast. Take care not to burn. Set aside in a bowl.
• Saute onions in the olive oil until golden, for approximately 10 to 12 minutes. Add the walnuts to the onions and cook together 1 minute. Season with half the spice mix. Add the greens and spice mix, to taste, to the onion and walnuts and saute over medium high heat until the greens wilt, about 3 minutes. Season with salt and serve.

INDIANA GARDEN STIR-FRY

Steps:

• Slice the meat of choice (works great with beef or pork, as a substitute to chicken) into stir fry style strips (1/2 inch wide by 2 to 3 inches long). Then slice all the vegetables into medium to large chunks or slivers. Press and finely chop the garlic and place in a bowl with the vegetables. The mushrooms can be sliced and also go with the vegetables, even though vegetable they are not. I keep the meat separate from the veggies since it will be used first.
• Place your wok (or a nice big skillet) on the stove and turn the heat on medium high. Coat the entire inside surface of the wok with olive oil, and add enough to cover the bottom about a 1/4 of an inch. Toss in 1 to 1 1/2 tablespoons of butter. When the butter has melted, and the oil is starting to get good and hot, its time to brown the meat. Continue to stir and fry the meat until it is mostly browned (medium rare). If there is an excess of meat juice, now is a good time to drain it. I usually leave a little bit in the pan to help with the sauce though.
• Now you can start to add the vegetables. I usually start with the onions and peppers, and let them cook a couple minutes, and then add the other goodies. This is also the time that I add the spaghetti pasta so that it has enough time to get soft, should you choose to go that route If you happen to be cooking on the quick and cheap plan, you can get away with a bag of the frozen California mix instead of fresh broccoli, cauliflower and carrots, but when guests are over, I always stick with fresh. If mixture starts to get a little dry, remember to add a little olive oil so it doesn't scorch.
• Now it is time to add the curry, soy & gourmet sauce, and salt and pepper. Mix this so it makes a nice golden sauce that covers everything and let it cook down some. This just happens to be my curry recipe, but you can always experiment with the sauces, and never have the same thing twice if you want to. Sometimes I mix up ginger, soy, and pineapple juice to make a nice teriyaki. When I'm in a spicy mood, I'll add some brown sugar and some assorted hot peppers to make a sweet and spicy. Once the sauce has cooked down but before the vegetables get overcooked, (I always sample a couple vegetables to make sure they are cooked, but still crisp and crunchy) it's time to take it off of the stove and place in a large serving bowl. When it's ready to be served up, those crunch little lo mein noodles make a great topping. Keep the wok out and the heat on to get ready for the next recipe. Nothing goes better with stir fry than my fried rice recipe.

SUMMER GARDEN STIR FRY

Steps:

• Cut chicken into strips, and season with salt and pepper. Heat oil in skillet, and add chicken, browning on all sides. Remove, and set aside. Add onions and peppers; saute until softened. Add squash and garlic; saute another few minutes. Season vegetables with salt and pepper to taste. Add herbs, tomato juice, and browned chicken. Cook until heated through. Serve over rice.

SUMMER GARDEN CHICKEN STIR-FRY

Steps:

• Remove all visible fat from chicken; cut chicken into 1-inch pieces.
• Spray a large nonstick skillet with cooking spray; heat over med-high heat.
• Add in chicken, garlic, and gingerroot; stir-fry 2-3 minutes or until chicken is browned.
• Add in onion carrots, ¾ cup chicken broth, soy sauce, and sugar; cover and cook over medium heat 5 minutes, stirring occasionally.
• Add in broccoli, mushrooms, and bell pepper; cover and cook about 5 minutes, stirring occasionally, until the chicken is no longer pink in the center and vegetables are crisp-tender.
• Mix cornstarch and remaining ¼ cup broth; stir into chicken mixture; cook, stirring, until sauce is thickened.
• Serve over rice.

GARDEN VEGETABLE STIR-FRY WITH TOFU AND BROWN RICE

Steps:

• Combine water and cornstarch in a bowl; stir with a whisk. Stir in broth and next 6 ingredients (broth through crushed red pepper).
• Heat 2 teaspoons of vegetable oil in a large nonstick skillet over medium-high heat. Add tofu; stir-fry 8 minutes or until golden brown, stirring occasionally. Remove tofu from pan. Place tofu on several layers of paper towels.
• Add 1 teaspoon vegetable oil to pan. Add onion and bell pepper, and stir-fry 2 minutes. Add the zucchini, snow peas, carrot, and water chestnuts; stir-fry 1 minute. Add tofu and broth mixture. Bring to a boil, and cook 2 minutes. Stir in cilantro. Serve with rice.