Stir Fry For One Food

VEGGIE STIR FRY FOR ONE

Steps:

• In a small bowl mix the chicken broth, pepper, cornstarch, soy sauce, vinegar, splenda, curry, and lemon juice. Set aside.
• Heat a nonstick pan coated with pam over medium high heat and add garlic and peppers.
• Saute for 2 minutes.
• Add broccoli, carrots, and beans.
• Saute until they reach your desired tenderness.
• Reduce heat to low and add in the cornstarch mixture.
• Cook for about 3 to 5 minutes or until sauce has thickened and veggies are completely coated.
• Serve over brown rice if desired.

STIR-FRY FOR ONE

Steps:

• In a large resealable plastic bag or shallow glass container, combine the first four ingredients; add beef and turn to coat. Seal or cover and refrigerate for at least 10 minutes. , In a skillet or wok, stir-fry broccoli and cauliflower in oil until vegetables begin to soften. Add beef and marinade; cook on medium-high for 3 minutes. Add green pepper, cabbage and water chestnuts; stir-fry for 2-3 minutes or until the vegetables are crisp-tender. Add onions. Combine broth and cornstarch until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice.

BEEF AND VEGGIE STIR-FRY FOR ONE

Steps:

• Combine beef, soy sauce, vinegar, garlic, and sugar in a bowl, and allow to marinate for at least 10 minutes.
• In skillet or wok, heat oil and stir fry broccoli and cauliflower until crisp tender.
• Add beef and marinade, and cook for 3 minutes.
• Add remaining vegetables, stir frying for 2-3 minutes.
• Combine broth and cornstarch, then add to skillet, bring to a boil and cook until thickened.
• Serve over rice.

CHINESE NOODLE & VEGETABLE STIR FRY (FOR ONE)

Steps:

• Wash the cooked spaghetti, make sure it is damp.
• Prepare broccoli florets. Peel and slice carrot. Slice button mushrooms into thin slices. Chop up garlic cloves.
• Heat up some olive oil in a wok. When hot, pour out excess oil from wok. (I don't like my food oily, so I do this; but it's optional.).
• Fry 1/2 of the chopped garlic until fragrant. Add carrots and stir-fry, making sure heat is evenly spread. After about a minute, add broccoli florets. Stir-fry for a few minutes, until broccoli begins to darken, and then add the mushrooms and continue stir-frying for about a minute.
• Turn heat down and add 1/2 cup water to the wok. Add 1 tbsp soy sauce and 1 tbsp mirin sauce. Continue stir-frying for a couple of minutes.
• Turn the stove off and cover the wok with a lid to make sure it remains warm.
• Prepare another wok by heating up some olive oil. Pour out any excess oil.
• Fry the rest of the garlic until fragrant. Add the spaghetti and stir-fry, making sure to mix well.
• Add 2 tbsp soy sauce (or to taste) and mix well. Turn heat down a little bit and add 1/4 cup water. Continue stir-frying for a few minutes before turning your stove off.
• Pour spaghetti and the spaghetti's 'sauce' into a plate. Add the vegetable stir-fry on top, making sure that the vegetable stir fry's sauce is also added inches.
• Serve hot.

BEEF STIR-FRY FOR ONE

Steps:

• In a small bowl, dissolve bouillon in boiling water. In another bowl, combine cornstarch and sugar; gradually stir in cold water, vinegar and bouillon until smooth; set aside., In a large skillet, stir-fry beef in oil until no longer pink. Remove and set aside. Add vegetables, onion and garlic to skillet; stir-fry until crisp-tender. Stir bouillon mixture and add to pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return beef to pan; cook until vegetables are tender and beef is heated through. Stir in orange zest. Serve over rice.