Italian Stir Fry Food

ITALIAN STIR-FRY

Steps:

• Cook pasta according to package directions. Drain and keep warm.
• Meanwhile in a stir-fry pan or large skillet heat olive oil. Crumble and cook Italian sausage until almost done.
• Add garlic, zucchini and onion; stir-fry 2-3 minutes.
• Add tomatoes, parsley, basil and the rest of the seasonings. Stir-fry an additional 1-2 minutes.
• Remove from heat and stir in pasta. You could also plate the pasta and just serve the stir-fry over the top if desired.
• Top with Parmesan cheese and serve immediately.

VERY QUICK STIR FRY VEGETABLES WITH AN ITALIAN FLAIR

Steps:

• Preheat wok or large skillet. Add olive oil.
• When very hot, add all vegetables.
• Stir fry for 3-5 minutes.
• Add bouillon, balsamic vinegar, and water.
• Quickly cover and let steam for 1-2 minutes.
• Season with salt and pepper to taste and toss.
• Sprinke with cheese and serve.

ITALIAN PASTA STIR-FRY

Steps:

• Cook linguine according to package directions.
• Drain and keep warm.
• Chop tomatoes and onion.
• Slice zucchini.
• Snip parsley.
• Heat oil in a stir-fry skillet over medium heat until hot.
• Add pressed garlic to skillet; stir-fry for 15 seconds.
• Add zucchini and onion; stir-fry 2-3 minutes or until vegetables are crisp-tender.
• Add tomatoes, parsley and seasonings.
• Heat 1-2 minutes, stirring gently until heated through.
• Remove from heat.
• Stir in linguine.
• Grate parmesan cheese over pasta.
• Serve immediately.

ITALIAN BEEF STIR FRY

Steps:

• Stir fry garlic for one minute.
• Add beef strips.
• Stir fry 2 minutes.
• Season with salt and pepper.
• Remove.
• Add zucchini to pan.
• Stir fry until tender crisp.
• Return beef to skillet.
• Add tomatoes and dressing.
• Heat through.
• Serve over pasta.
• Sprinkle with Parmesan.

ITALIAN CHICKEN STIR FRY

Steps:

• Cut chicken and sweet peppers into 1 inch chunks, cut onion into 1/2 inch chunks.
• In large skillet, heat half of the oil over medium-high heat; stir fry chicken for about 5 minutes or until lightly browned.
• Remove from skillet and set aside.
• Add remaining oil to skillet and cook onion and garlic until softened.
• Add sweet & hot peppers and rosemary.
• Cook for 10 minutes, stirring occasionally.
• Add wine, mustard, salt and pepper; cook for 5 minutes, stirring occasionally.
• Return chicken to skillet and continue cooking for 5 minutes or until chicken is no longer pink inside.
• Stir in basil.

BIG BEEF AND GARLIC ITALIAN STIR-FRY

Steps:

• Bring a medium sauce pot of water to a boil, salt it, then add the broccoli rabe and cook for 5 minutes. Drain in a colander, scatter on a cookie sheet or large plate to quick-cool, then reserve.
• Add the EVOO to a large nonstick skillet and arrange the sliced garlic in an even layer. Turn the heat on medium low and slowly brown the garlic, about 3 to 4 minutes. Keep an eye on it; the garlic can go from golden brown to burned very quickly. Once the garlic is golden brown, remove it with a slotted spoon to a plate lined with a paper towel.
• Turn the heat up to high. Once the oil ripples and begins to smoke, add the beef to the pan in an even layer and season it with salt and pepper. Do not move the beef for at least 2 to 3 minutes. Give it time to caramelize. If you force it, you will rip the meat and make it tough. Once it is well browned on one side, stir the beef and continue to cook for 1 more minute. Remove the beef from the skillet with a slotted spoon and reserve it on a plate.
• Return the skillet to the heat and add the onions, bell peppers, red pepper flakes, salt, and pepper. Cook, stirring frequently, for 3 minutes, or until the onions and peppers are tender. Add the reserved broccoli rabe, toss, and stir to combine. Season with salt and pepper and continue to cook for 2 minutes. Add the reserved beef and the golden garlic. Add the balsamic vinegar and cook for 1 to 2 more minutes to finish cooking the beef. Turn off the heat and add the parsley. Toss it all together and serve immediately, garnishing each serving with shaved Parmigiano curls. Serve with hot crusty bread.

SIMPLY SENSATIONAL STIR-FRY

Steps:

• Mix dressing mix, juice, soy sauce and oil until well blended.
• Heat large skillet on medium-high heat. Add meat and 1 tablespoon of the dressing mixture; cook 4 to 5 minutes or until meat is cooked through.
• Add vegetables and remaining dressing mixture; cook and stir until vegetables are crisp-tender. Serve over rice.

MY ITALIAN STIR-FRY

Steps:

• Slice turkey breast thinly across grain (this is easier if you pop it in the freezer for about 30 minutes so it is partially frozen).
• Marinate sliced turkey in Italian salad dressing for 30 minutes. Drain well before cooking.
• Heat oil in wok or deep frying pan. Sauté turkey, stirring often, just until it looses pink color, about 4 minutes.
• Add onion, pepper, and zucchini and continue cooking, stirring often, until vegetables are crisp-tender, about 4 minutes more.
• Season with oregano, salt, and pepper.
• Stir in cooked pasta; continue stirring until pasta is heated through.
• Sprinkle with Parmesan cheese and toss lightly.
• Serve and enjoy.