Summer Stir Fry Food

SUMMER SQUASH STIR-FRY

Steps:

• In a skillet, saute the zucchini, green pepper and onion in butter until crisp-tender. Stir in the tomato and ham if desired; heat through. Sprinkle with salt and pepper. remove from the heat. Top with cheese if desired; cover and let stand until cheese is melted.

SUMMERY CHICKEN STIR-FRY

Steps:

• Heat a wok or large frying pan. Add the cashews and fry until toasted. Remove and set aside. Add 1 tbsp oil and the chicken, fry quickly until evenly browned, then remove from the pan.
• Add the remaining oil along with the spring onions and broccoli, and stir-fry quickly for 2-3 mins, then add the peas and Chinese leaves and stir-fry for a further min. Return the chicken to the pan with the hoisin sauce and 6 tbsp water. Bring to the boil, then cover and cook for 5 mins until the chicken is cooked through. Scatter over the nuts to serve.

SUMMER SQUASH STIR-FRY

Steps:

• Preheat a large skillet or wok over high heat; add vegetable oil or spray to coat pan.
• Add zucchini, summer squash, and red pepper.
• Cook, stirring constantly, for 3 to 4 minutes or until vegetables are crisp-tender.
• Add Italian seasoning and garlic powder; cook 1 minute more- Serve hot.

SUMMER STIR FRY

Steps:

• combine first 5 ingredients in a small bowl, as they are for sauce. set aside.
• cook lentils and rice in separate sauce pans while you are preparing the stir fry. use ratio called for in rice and a 3 c water/ 1 c lentils ratio to cook the lentils.
• meanwhile, in a large pot, saute the onion and garlic in the oil.
• add carrots and celery. stirring occasionally, cook for 2-3 minutes.
• add the remaining vegetables and continue to cook. add the sauce and some water if the vegetables are sticking to the pan.
• cover and simmer for 5 minutes.
• once all components are done, combine in the vegetable pot.

SUMMER GARDEN STIR FRY

Steps:

• Cut chicken into strips, and season with salt and pepper. Heat oil in skillet, and add chicken, browning on all sides. Remove, and set aside. Add onions and peppers; saute until softened. Add squash and garlic; saute another few minutes. Season vegetables with salt and pepper to taste. Add herbs, tomato juice, and browned chicken. Cook until heated through. Serve over rice.

SUMMER GARDEN CHICKEN STIR-FRY

Steps:

• Remove all visible fat from chicken; cut chicken into 1-inch pieces.
• Spray a large nonstick skillet with cooking spray; heat over med-high heat.
• Add in chicken, garlic, and gingerroot; stir-fry 2-3 minutes or until chicken is browned.
• Add in onion carrots, ¾ cup chicken broth, soy sauce, and sugar; cover and cook over medium heat 5 minutes, stirring occasionally.
• Add in broccoli, mushrooms, and bell pepper; cover and cook about 5 minutes, stirring occasionally, until the chicken is no longer pink in the center and vegetables are crisp-tender.
• Mix cornstarch and remaining ¼ cup broth; stir into chicken mixture; cook, stirring, until sauce is thickened.
• Serve over rice.

SUMMER VEGETABLE STIR-FRY

Steps:

• Coat a large platter with non-stick vegetable spray.
• Spread pasta in a thin layer and refrigerate at least 20 minutes.
• Meanwhile, in a small bowl whisk broth, oyster sauce, vinegar, cornstarch and garlic.
• Set aside.
• Heat a wok or large skillet on medium heat.
• Add 1 teaspoon of peanut oil to the pan and allow to warm for 1 minute.
• Add the onions and stir fry until slightly tender and just beginning to brown about 2 minutes.
• Add the carrots, peppers and broccoli.
• Stir fry until crisp-tender, about 2 minutes.
• Pour the cornstarch mixture over the vegetables and stir until thickened and shiny, about 4 minutes.
• Add the pasta and sesame oil.