Stir Fried Chicken With Tofu And Mixed Vegetables Food

STIR-FRIED CHICKEN WITH TOFU AND MIXED VEGETABLES

Steps:

• In a medium bowl, mix the soy sauce, sugar, cornstarch, and rice wine. Place the green onion and chicken in the mixture. Allow to marinate at least 15 minutes.
• In a wok over medium-high heat, cook and stir the chicken with the marinade mixture about 5 minutes until almost done. Toss in the garlic, onion, and peppers. Continue to cook and stir 5 minutes, or until vegetables are crisp but tender and chicken is no longer pink and juices run clear.
• Mix the tofu, water, oyster sauce, and chili paste into the wok. Cook and stir until heated through.

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.

VEGETABLE AND TOFU STIR-FRY

Steps:

• In a large skillet, heat oil over medium-high heat. Stir in onions and cook for one minute. Stir in garlic and ginger, and cook for 30 seconds. Stir in tofu, and cook until golden brown
• Stir in carrots, bell pepper and baby corn, cooking for 2 minutes. Stir in bok choy, mushrooms, bean sprouts, bamboo shoots, and crushed red pepper, and heat through. Remove from heat.
• In a small saucepan, combine water, rice wine vinegar, honey, and soy sauce, and bring to a simmer. Cook for two minutes, then stir in cornstarch and water mixture. Simmer until sauce thickens. Pour sauce over vegetables and tofu. Garnish with scallions.

CHICKEN STIR FRY W/ FROZEN MIXED VEGETABLES

Steps:

• Heat 1 Tbsp olive oil in fry pan or wok.
• stir in chicken and fry for 2 minutes, set aside heat another Tbsp oil stir in egg and fry till cooked stir in rice and fry for 2 minutes,set aside heat last Tbsp oil in fry pan or wok.
• stir in vegetables, fry for 2 minutes.
• stir in chicken stir in rice and egg mix soy sauce and water pour over fried ingredients toss together until well mixed.

STIR-FRIED CHICKEN WITH GINGERED VEGETABLES

Steps:

• Bring a medium pot of salted water to a boil.
• Meanwhile, season the chicken with salt and pepper.
• Heat the vegetable oil in a nonstick wok or large nonstick skillet over high heat.
• When the oil is hot, add the chicken and cook, tossing with a wooden spoon, until the chicken begins to brown.
• Turn off the heat and transfer the chicken to a plate.
• Blanch the broccoli in the boiling water until the stems just begin to get tender, about 1 or 2 minutes.
• Drain and set aside.
• Add the sesame oil and garlic cloves to the wok.
• Turn the heat to medium and cook until the garlic is fragrant and lightly golden.
• Remove the garlic, add the ginger and cook for another minute.
• Turn the heat to high, add the carrots and cook, tossing with a wooden spoon, for 2 minutes.
• Add the peas, red peppers and hot pepper flakes, continue tossing with the spoon and cook for 1 minute more.
• Add the chicken, broccoli, vinegar and soy sauce and cook for 2 minutes more.
• Serve immediately over a bed of rice.