Spring Stir Fry Food
SPRING STIR-FRY IN PEANUT SAUCE RECIPE
Spring into action with this Spring Stir-Fry in Peanut Sauce Recipe. This vegetable-focused dish is worth it for the peanut sauce recipe alone.
Provided by My Food and Family
Categories Home
Time 22m
Yield 6 servings, 1-1/3 cups each
Number Of Ingredients 9
Steps:
- Mix dressing, peanut butter, soy sauce and crushed red pepper; set aside. Heat 2 tsp. of the oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir 5 to 8 min. or until chicken is cooked through. Transfer chicken to large serving bowl; cover to keep warm.
- Heat remaining 1 tsp. oil in same skillet. Add broccoli and bell peppers; cook and stir 5 min. or until vegetables are crisp-tender.
- Add pasta, vegetables and dressing mixture to chicken; mix lightly. If desired, gradually stir in enough of the reserved pasta cooking water until sauce is of desired consistency. Sprinkle with the onions.
Nutrition Facts : Calories 370, Fat 12 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 45 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 24 g
STEAK AND SPRING VEGETABLE STIR-FRY
To keep the vegetables peppy and bright, sauté them separately from the meat, then return them to the pan so they get their fair share of the gingery sauce.
Provided by Claire Saffitz
Categories Bon Appétit Dinner Steak Stir-Fry Spring Asparagus Sugar Snap Pea Soy Sauce Green Onion/Scallion Ginger Rice Dairy Free Peanut Free Tree Nut Free Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 13
Steps:
- Pat steak dry with paper towels. Slice meat crosswise as thinly as possible and place in a medium bowl. Add cornstarch, 1 Tbsp. soy sauce, and 1 Tbsp. oil and toss with tongs to coat meat.
- Toss asparagus, sugar snap peas, ginger, and three-fourths of scallions in another medium bowl.
- Stir oyster sauce, mirin, vinegar, and remaining 1 Tbsp. soy sauce in a measuring glass or small bowl to combine.
- Heat 2 Tbsp. oil in a large skillet, preferably stainless steel, over medium-high. Cook vegetable mixture, shaking skillet often to move them around, just until asparagus is tender but still retains a hint of crunch, about 3 minutes. Return vegetables to bowl.
- Heat remaining 1 Tbsp. oil in skillet over medium-high. Add steak, arranging slices in a single layer, and cook, undisturbed, until undersides are browned, about 3 minutes. Using a thin metal spatula, scrape bottom of skillet and loosen meat. Add cooked vegetables and sauce to skillet and cook, tossing constantly, until meat is cooked through and sauce is thick and bubbling, about 2 minutes. Let cool slightly; season lightly with salt.
- Serve stir-fry over rice, topped with remaining scallions.
SPRING STIR-FRY
Categories Mushroom Vegetable Stir-Fry Vegetarian Quick & Easy Low Cal Fennel Pea Beet Spring Summer Healthy Bon Appétit
Yield Serves 6
Number Of Ingredients 13
Steps:
- Cook beets in medium pot of boiling salted water until tender, about 15 minutes. Drain; cool. Peel beets and cut in half.
- Melt 2 tablespoons butter in heavy large nonstick skillet over high heat. Add shallots and mushrooms; sauté 3 minutes. Add sugar snap peas; sauté 2 minutes. Mix in mustard seeds, thyme and sugar. Add 2 tablespoons butter, fennel and peas. Stir-fry 4 minutes. Add green onions, parsley, vinegar and beets; toss to blend. Season with salt and pepper.
MIDWEEK CHICKEN, SPRING ONION AND NOODLE STIR FRY
This recipe is originally a broccoli stir fry from BBC Good Food. I've taken out the broccoli and ammended some other ingredients to suit. It's a quick, easy and low-fat recipe that we make more or less once a week!
Provided by KMSAGB
Categories One Dish Meal
Time 30m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Firstly, cook the noodles as per the directions on the packet, drain and leave to one side.
- Warm the oil in the pan and fry the garlic and ginger, stirring for about 30 seconds.
- Add the chicken and stir around the pan. Meanwhile prepare the stock and add the soy sauce to the stock, stir and leave to one side. Check the chicken is cooked/brown before moving on.
- Add the spring onions and stir briefly.
- Then add the stock, stir. Then add the noodles abit a time and mix everything together.
- Add a good pinch of black pepper, toss everything together until nice and hot and serve.
Nutrition Facts : Calories 269.6, Fat 11.2, SaturatedFat 2, Cholesterol 78.6, Sodium 1798.4, Carbohydrate 10.3, Fiber 1.8, Sugar 3.2, Protein 31.6
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