Mix Match Stir Fry Food

MIX AND MATCH STIR FRY

Steps:

• Choose one item from meat/fish ingredients, one vegetable from first vegetable list, one vegetable from second vegetable list, and one crunchy ingredient.
• Prepare your choice of ingredients and set aside. Shrimp should be peeled and deveined. Slice the partially frozen meats into thin, bite-size pieces.
• Stir water into cornstarch; stir in soy sauce and sherry. Set aside.
• Cook first vegetable in boiling salted water for 3 minutes in covered pan. Drain well and set aside.
• Heat oil in wok or large skillet over high heat. Stir-fry garlic and green onions for about 1 minute.
• Add crunchy ingredient and bamboo shoots. Stir-fry 1 to 2 minutes. Remove from wok. Add first and second vegetables. Stir-fry 1 minute. Remove from wok.
• May need to add more oil. Stir-fry half of the meat/fish ingredient 2 to 3 minutes or until browned. Remove meat/fish. Stir-fry remaining meat/fish 2 to 3 minutes.
• Return all meat/fish to wok. Add crunchy ingredient and bamboo shoots.
• Stir soy sauce mixture, then stir into wok. Cook and stir until thick and bubbly.
• Return vegetables to wok; cover and cook 1 minute more.
• Serve over rice.

EASY STIR-FRY SAUCE

Steps:

• Whisk the soy sauce, vinegar, sesame oil, garlic, ginger, sugar and red pepper flakes if using in a medium bowl until combined. Store in an airtight container in the refrigerator for up to 5 days.

15-MINUTE TOFU AND VEGETABLE STIR-FRY

Steps:

• Prepare the rice according to the package directions. Peel and finely grate the ginger and put it into a small baking dish or medium bowl along with the soy sauce, garlic chili sauce and sesame oil. Whisk to combine.
• Place a large saute pan over medium-high heat. Cut the baked tofu into 1-inch-by-1/2-inch pieces and add to the marinade. Stir to combine and reserve. Fill a small measuring cup or bowl with cold water and keep by the stovetop.
• Add the canola oil to the hot pan and swirl to coat. Add the shiitake mushrooms and cook until tender and browned in spots, stirring frequently, about 2 minutes. Add the stir-fry vegetable mix and a large pinch of salt. Cook until crisp tender, 3 to 5 minutes (the cooking time will depend on the size of the vegetables in the mix). If at any time the pan seems too hot, stir in 1 to 2 tablespoons water. Add the marinated tofu to the vegetables along with 2 tablespoons water. Cook until the tofu is warmed through, 1 to 2 minutes.
• Transfer the stir-fry to a large platter. Scatter the cashews on top and serve alongside the rice.

MIX & MATCH STIR-FRY

Steps:

• Mix sauce ingredients. Add 1 Tbsp. sauce to meat; toss to coat. Let stand 5 min.
• Heat oil in large nonstick skillet or wok on medium-high heat. Add meat mixture and vegetables; stir-fry 4 min. or until meat is done.
• Add remaining sauce; simmer 2 min. or until heated through. Serve over rice.

MIXED VEGETABLE STIR FRY

Steps:

• Combine sauce ingredients in a bowl.
• Place a wok over high heat until hot. Add oil, swirling to coat sides. Add garlic and ginger; cook stirring, until fragrant, about 10 seconds. Add carrots, lotus root, jicama, zucchini and mushrooms; stir fry for 1 minute.
• Add water, cover and cook for 3 minutes. Add bell pepper and asparagus; stir fry for 1 minute. Add sauce and bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens.

EASY MIX AND MATCH STIR FRY

Steps:

• In a small bowl combine Italian Dressing, Soy Sauce and minced garlic to make the sauce.
• In a plastic baggie add the meat of choice and 1 to 2 Tbs. of the sauce.
• Toss to coat and let stand 5 minutes.
• Heat oil in a large wok or skillet on medium -high heat.
• Add the meat mixture and stir fry 10 to 15 minutes or until no longer pink inside.
• Add the red and yellow bell pepper strips and green onions. Stir fry 4 minutes.
• Add remaining sauce to mixture and simmer 2 to 3 minutes.
• Serve over rice.