Polish Stir Fry Food

POLISH STIR-FRY

Steps:

• Lightly grease big, iron skillet (I like to use my chicken fryer), with canola oil.
• Brown the Kielbasa. Take it out and put it aside. Drain excess grease.
• Fry potatoes and carrots, stirring often, until half-cooked.
• Add onion and keep frying, stirring frequently.
• When the onion is half-cooked, add the cabbage and continue until everything is completely cooked.
• Return Kielbasa to the pan, mix well, and serve once it is reheated.
• This dish travels well and reheats well.

POLISH STIR-FRY

Steps:

• Heat a large nonstick skillet over medium high heat and brown kielbasa.
• Remove from pan. Cover kielbasa with foil to keep warm.
• Drain fat and add 1 tablespoon vegetable oil and 1 tablespoon butter.
• Add onion to the pan and saute for a few minutes to soften.
• Add chopped greens in batches as it wilts into the pan.
• When greens are wilted, add sauerkraut.
• Mix together reserved sauerkraut "juice", mustard, paprika, soy sauce, salt and pepper. Add to pan.
• Return kielbasa to pan. Toss to combine and transfer to a serving platter.

MY VERSION OF MY FRIEND JON'S POLISH STIR-FRY AND PIEROGIS POT STICKERS WITH HERBS AND SOUR CREAM

Steps:

• Cover the bottom of a skillet with softened butter. Arrange pierogis in the pan in a single layer. Add 1 cup water to the pan. Cover pan and place over medium high heat. Cook covered 8 minutes, remove lid and cook out any liquid in the pot.
• Heat a large nonstick skillet over medium high heat. Brown kielbasa and remove from pan. Cover kielbasa with foil to keep warm. Drain fat and add 1 tablespoon vegetable oil and 1 tablespoon butter. Raise heat to high. Add onion to the pan and saute for a few minutes to soften. Add chopped kale in batches as it wilts into the pan. When kale is wilted, add sauerkraut. Season stir-fry with mustard, paprika, salt and pepper. Return kielbasa to pan. Toss to combine and transfer to a serving platter.
• Let the pierogis "stick" and brown in the butter as the liquid evaporates. Remove crisp pierogis from heat to a plate.
• Stir together the chopped herbs and sour cream and season with salt and pepper. Serve with pierogis.

STIR FRIED POLISH SAUSAGE AND VEGETABLES RECIPE

Steps:

• Bring a pot of water to a boil. Once the water is boiling, place the rice grains in the pot and wait until they are cooked. Get a frying pan to cook the polish sausage on. Put some olive oil on the pan before you begin cooking. Wait until the meat is cooked. Use another frying pan to heat up the peppers and onions. First chop the vegetables up then cook them on the frying pan. Once everything is cooked allow people to make their own stir fry. To make the salad add chopped up strawberries to the lettuce. Also cut up avocados and tomatoes to add to the salad. Finally sprinkle some pecan pieces on the top. Serve with choice of different dressings. Mix water and lemonade powder to make a drink.

POLYNESIAN STIR-FRY

Steps:

• Drain pineapple, reserving juice; set aside. For sauce, in a small bowl, combine cornstarch and water until smooth. Stir in the soy sauce, preserves and reserved pineapple juice; set aside., In a large nonstick skillet or wok, stir-fry pork in 2 teaspoons oil until no longer pink. Remove and keep warm., Stir-fry onion and peppers in remaining oil for 3 minutes. Add pineapple; stir-fry 2-3 minutes longer or until vegetables are crisp-tender., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add pork; heat through. Serve with rice. Just before serving, sprinkle each serving with peanuts if desired.

POLISH STIR-FRY- RACHAEL RAY (VEGETARIAN VERSION)

Steps:

• Cover the bottom of a skillet with softened butter. Arrange pierogis in the pan in a single layer. Add 1 cup water to the pan.
• Cover pan and place over medium high heat. Cook covered 8 minutes, remove lid and cook out any liquid in the pot.
• Heat a large nonstick skillet over medium heat. Brown kielbasa and remove from pan. Cover kielbasa with foil to keep warm.
• If using meat kielbasa, drain the fat from the pan.
• In the same pan add 1 Tbsp oil and 1 Tbsp butter. Raise to high heat. Add onion to the pan and sauté for a few minutes to soften.
• Add chopped kale in batches as it wilts into the pan. When kale is wilted, add sauerkraut.
• Season stir-fry with mustard, paprika, salt and pepper. Return kielbasa to the pan.
• Toss to combine and transfer to a serving platter.
• Let the pierogis "stick" and brown in the butter as the liquid evaporates. Remove the crisp pierogis from heat to a plate.
• Stir together the chopped herbs and sour cream with salt and pepper. Serve with pierogis.