Southern Stir Fry Food

SOUTHERN STIR FRY

Steps:

• Spray 12" nonstick skillet with nonstick cooking spray; heat over med-high heat.
• Cook all ingredients except spinach in skillet, stirring occasionally until hot.
• Stir in spinach; cook until spinach begins to wilt.
• Serve immediately (just bring the skillet to the table and watch it go.).

SWEET & SOUR SHRIMP STIR-FRY

Steps:

• In small bowl, combine ketsup, soy sauce, brown sugar, vinegar and cornstarch; whisk until blended.
• Drain pineapple in small colander, reserving juices in small bowl.
• Measure 1/2 cup reserved pineapple juice; add to ketsup mixture and set aside.
• (Discard any remaining juice.) Trim pea pods and cut diagonally in half.
• Cut tomatoes into wedges.
• Heat oil in stir-fry skillet over medium-high heat until hot.
• Add pea pods and pressed garlic to skillet.
• Stir fry for 1 minute.
• Reduce heat to medium.
• Stir ketsup mixture, and add to skillet.
• Bring to a boil.
• Cook and stir 1 minute until thickened.
• Add pineapple and shrimp to skillet; toss and heat thoroughly.
• Remove from heat.
• Gently stir in tomato.
• Serve over rice.

SOUTH AFRICAN STIR FRY

Steps:

• Over medium high heat, pour canola oil in a large, heated saute pan.
• Add onion and garlic and saute until light brown.
• Add pepper and then tomatoes.
• Cook for 5 minutes, stirring frequently.
• Lower heat to medium.
• Add meat, curry and nutmeg and cook for 15 minutes.
• Add 1 cup water and then rice; stir and cover.
• Cook at medium heat for 40-50 minutes or until rice is tender.
• IMPORTANT: ADD WATER AS NEEDED TO KEEP RICE FROM STICKING TO PAN.
• Serve as is or with tortillas.

SOUTHWEST STIR FRY

Steps:

• Make marinade---------------.
• Mix fajita mix, oil and water.
• Add chicken to marinade.
• Let stand for 15 minutes.
• Spray a large skillet with non stick cooking spray and heat on medium heat.
• Add green pepper, zuchini, and onion.
• Sautee until crisp tender.
• Set vegetables aside.
• Drain chicken and discard marinade.
• Cook chicken in skillet for@ 4-5 minutes.
• Add vegetables to skillet, and add salsa and chili powder and stir together.
• Add corn and beans to skillet and cook for@ 1-2 more minutes or until heated through.
• Microwave tortillas for 30 seconds to heat.
• Cover them prior to microwaving.
• Serve mixture on warm tortillas and top with cheese.