Microwave Stir Fry Food

CHINESE STIR-FRY SAUCE

Chinese Stir-Fry Sauce image

Cook like Chinese restaurants with this easy stir-fry sauce recipe. Choose any combination of meat and vegetables to make consistently great-tasting homemade stir-fries.

Provided by Bill

Time 5m

Number Of Ingredients 9

Ingredients

1 1/2 cups chicken stock ((or vegetable or mushroom stock; 350ml))
1 tablespoon Shaoxing wine
1 tablespoon brown sugar ((or granulated sugar))
2 teaspoons sesame oil
1/4 cup soy sauce ((can sub gluten-free soy sauce or tamari))
1 1/2 tablespoons dark soy sauce
2 tablespoons oyster sauce ((or vegetarian or gluten-free oyster sauce))
1/4 teaspoon white pepper
1/4 teaspoon salt

Steps:

In a jar with a tight lid (must hold 2 cups of liquid), combine all of the stir fry sauce ingredients together and shake well.
This sauce should keep for a few weeks in the refrigerator; all you need to do is measure and pour out what you need for your dish.

Nutrition Facts : Calories 22 kcal, Carbohydrate 2 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 535 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

MICROWAVE STIR-FRY

Microwave Stir-Fry image

After working all day, Nancy Johnson of Connersville, Indiana relies on this fat-to-fix main dish that's similar to a stir-fry but make in the microwave.

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 5 servings.

Number Of Ingredients 14

Ingredients

1/4 cup all-purpose flour
2 teaspoons salt, optional
1/4 teaspoon pepper
1/4 teaspoon ground cumin
1 pound boneless beef sirloin steak, cut into 1/8-inch strips
1 tablespoon vegetable oil
1 can (14-1/2 ounces) diced tomatoes
3 medium carrots, julienned
1/2 cup finely chopped onion
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1 cup julienned zucchini
1-1/2 cups sliced fresh mushrooms
Hot cooked rice

Steps:

In a resealable plastic bag, combine the first four ingredients; add meat. Seal bag and turn to coat. , Pour oil into a shallow 2-qt. microwave-safe dish; arrange meat evenly in dish. Cover and microwave at 50% power for 3-1/2 minutes, stirring once; set aside. Drain tomatoes, reserving juice; set tomatoes aside. , In a microwave-safe bowl, combine tomato juice, carrots, onion, basil and oregano. Cover and microwave on high for 2-1/2 minutes, stirring once. Pour over meat; add the tomatoes, zucchini and mushrooms. Cover and microwave at 50% power for 7-8 minutes, stirring several times. Let stand for 3 minutes. Serve with rice.

Nutrition Facts : Calories 237 calories, Fat 9g fat (0 saturated fat), Cholesterol 61mg cholesterol, Sodium 203mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges

CHINESE STIR-MICROWAVE

Chinese Stir-Microwave image

I was assigned to cook a dish of vegetables for my family's reunion dinner this Chinese New Year, but due to a migraine, my plan to cook claypot tofu went down the drain. This recipe at http://www.ehow.com/how_4556015_chinese-stirfry-microwave.html came to my rescue, but with some changes! Well received and complimentary to my sister-in-law's chilli crab.

Provided by Hani Selamat

Categories Vegetable

Time 25m

Yield 1 qt, 6-8 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons vegetable oil
1 garlic clove, crushed
1 teaspoon fresh ginger, crushed
1/4 cup green onion, sliced
4 medium carrots, scrubbed and sliced
1/2 green bell pepper, cut into strips
4 ounces asparagus, cut into the same length as the bell pepper
1 cup Chinese cabbage, shredded
2 tablespoons soy sauce
1 cup sliced mushrooms

Steps:

Combine oil, garlic, ginger and onion in 2 quart glass casserole. Cook uncovered on HI for 1 minute.
Add carrots and green pepper. Stir. Cover with lid. Cook on Hi for 2 to 3 minutes more.
Stir in asparagus, cabbage, soy sauce; cover. Cook additional 2 to 3 minutes on HI.
Toss in mushrooms. Cook for additional 1 minute.
Let sit covered for 3 minutes. Serve.

FREEZER BAG CHICKEN CURRY STIR-FRY

Freezer Bag Chicken Curry Stir-Fry image

With just a little advance prep, you can have a weeknight Indian-inspired stir-fry in a snap. Peas, cauliflower and chicken are sealed in a bag with coconut-curry sauce and frozen - a perfect dinner after a hectic day.

Provided by Food Network Canada

Categories chicken,Indian,Poultry,Stir-Fry,vegetables

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 15-oz can coconut milk
1 tbsp curry powder
1 tbsp tomato paste
¼ - ½ tsp crushed red chile flakes
2 2-inch pieces peeled fresh ginger, grated
2 cloves garlic, grated
Kosher salt and freshly ground black pepper
1 10-oz bag frozen peas
1 small head cauliflower, stem removed, broken into small florets
1 ¼ lb(s) boneless, skinless chicken breasts, cut into 1/2-inch pieces
4 large naan flatbreads, warmed
Fresh cilantro leaves and plain yogurt, for serving

Steps:

Whisk together the coconut milk, curry powder, tomato paste, chile flakes, ginger, garlic, 1 teaspoon salt and several grinds black pepper in a large microwave-safe bowl. Add the peas and cauliflower and toss to coat. Cover the bowl with plastic wrap and microwave until the cauliflower is crisp-tender, about 4 minutes. Uncover and let cool to room temperature.
Transfer the vegetables with the marinade to a large resealable plastic bag and add the chicken. Squeeze out most of the air and seal, then toss gently to coat the chicken with the marinade. Freeze until ready to use. Thaw in the refrigerator for at least 24 hours before cooking.
Pour the chicken, vegetables and marinade into a large skillet and heat over high heat. Cook. stirring often, until the chicken is cooked through, about 12 minutes. Season with salt and pepper.
Divide the chicken and vegetables among 4 plates. Serve each with naan and garnish with cilantro leaves and yogurt.

MICROWAVE STIR-FRY

Microwave Stir-Fry image

After working all day, Nancy Johnson of Connersville, Indiana relies on this fat-to-fix main dish that's similar to a stir-fry but make in the microwave.

Provided by Allrecipes Member

Time 30m

Yield 5

Number Of Ingredients 14

Ingredients

¼ cup all-purpose flour
2 teaspoons salt
¼ teaspoon pepper
¼ teaspoon ground cumin
1 pound boneless sirloin steak, cut into thin strips
1 tablespoon vegetable oil
1 (14.5 ounce) can diced tomatoes
3 medium (blank)s medium carrots, julienned
½ cup finely chopped onion
½ teaspoon dried basil
¼ teaspoon dried oregano
1 cup julienned zucchini
1 ½ cups sliced fresh mushrooms
2 cups Hot cooked rice

Steps:

In a shallow dish or resealable plastic bag, combine the first four ingredients. Add meat and toss to coat. Pour oil into a shallow 2-qt. microwave-safe dish; arrange meat evenly in dish. Cover and microwave at 50% power for 6 minutes, stirring once; set aside. Drain tomatoes, reserving juice; set tomatoes aside. In a microwave-safe bowl, combine tomato juice, carrots, onion, basil and oregano. Cover and microwave on high for 4 minutes, stirring once. Pour over meat; add the tomatoes, zucchini and mushrooms. Cover and microwave at 50% power for 12 minutes, stirring several times. Let stand for 3 minutes. Serve over rice.

Nutrition Facts : Calories 374.2 calories, Carbohydrate 32.1 g, Cholesterol 60.8 mg, Fat 16.9 g, Fiber 3 g, Protein 21.9 g, SaturatedFat 6 g, Sodium 984.5 mg, Sugar 5.3 g

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