Mos Spicy Stir Fry Soup Food

MO'S SPICY STIR-FRY SOUP

Steps:

• In a large pot, heat olive oil over medium heat.
• Stir in ginger and garlic and cook 3 minutes, until tender.
• Stir together 1 cup broth with cornstarch.
• Add mushrooms, bamboo, soy, vinegar, fructose, crushed red pepper, remaining broth and cornstarch mixture to the pot.
• Bring to a boil and cook until thickened.
• Stir in frozen mixed vegetables, shrimp, and cilantro.
• Simmer until shrimp is opaque, about 10 minutes.
• Stir in spinach until just wilted, 2 minutes.
• Serve at once.

SPICY STIR-FRY SAUCE

Steps:

• Whisk soy sauce, rice wine, sugar, chile paste, sesame oil, crushed red pepper, garlic, cornstarch, and ginger together in a bowl.

CHICKEN STIR-FRY SOUP

Steps:

• Cut the chicken into 1/2-inch pieces and season all over with salt, to taste, and the five-spice powder.
• In a large saute pan with high sides over medium-high heat, add the peanut oil.
• When the oil is hot, add the whole garlic cloves and chile and saute until they are just starting to blacken. Remove and discard the garlic and chile, leaving the flavored oil.
• Add the chicken to the pan and saute until golden but not cooked through. Stir in the bok choy and carrots and saute for 1 minute.
• Stir in the mirin and cook for 30 seconds, then add the soy sauce and chicken stock and heat through. Ladle the soup into large, wide bowls and garnish with the chopped cilantro.

CHICKEN 'N' VEGETABLE STIR FRY

Steps:

• In large skillet, heat oil and cook chicken with vegetables over medium- high heat, stirring constantly. 10 minutes or until chicken is golden and vegetables are crisp-tender.
• Thoroughly blend golden onion recipe soup mix, cornstarch, ginger, water, soy sauce and vinegar; stir into chicken mixture.
• Bring to a boil, then simmer uncovered t minutes or until sauce is thickened.
• Serve over hot rice and garnish, if desired, with sliced green onion and toasted sesame seeds.
• MICROWAVE DIRECTIONS:
• Omit oil and degrease ginger to 1/4 t.
• In 2-quart casserole, heat chicken, uncovered, at HIGH (Full Power) 4 minutes or until almost done; remove chicken and drain.
• Add vegetables to casserole and heat uncovered 5 minutes at HIGH (Full Power).
• Thoroughly blend golden onion soup mix, cornstarch, ginger, water, soy sauce and vinegar; stir into vegetables.
• Heat uncovered 5 minutes on HIGH (Full Power) or until sauce is thickened, stirring once.
• Return chicken to casserole and heat 1 minute or until heated through.
• Let stand covered 5 minutes.
• Serve and garnish as above.