Stir Fry Recipes

  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 1 pound asparagus, trimmed and cut into 1 1/2-inch diagonal pieces
  • salt
  • 1 squeeze lemon juice, or to taste

Quick Asparagus Stir-fry

Side Dish , Vegetables , Asparagus

Author: Toi

One Of My Favorite Quick Recipes For Green Asparagus, Stir-fried With Garlic And Olive Oil. A Squeeze Of Fresh Lemon Juice Brightens The Asparagus Up At The End.

Time: 11m

Yield: 4

Number Of Ingredients: 5

  • Heat olive oil in a large skillet over medium heat; cook and stir garlic until fragrant, about 30 seconds. Add asparagus and stir-fry until soft but still firm, 5 to 7 minutes. Season with salt and lemon juice.
Nutrition Facts:

Calories 83.8 calories, Carbohydrate 4.8 g, Fat 6.9 g, Fiber 2.3 g, Protein 2.5 g, SaturatedFat 1 g, Sodium 41.3 mg, Sugar 2.1 g

  • 1 tablespoon sesame seeds
  • 1 tablespoon olive oil
  • 2 lbs asparagus, trimmed and cut into 1 1/2-inch pieces
  • 1 large garlic clove, minced
  • 2 teaspoons soy sauce
  • 1/2 teaspoon sesame oil

Sesame-asparagus Stir-fry


Author: Jolene20fan

Make And Share This Sesame-asparagus Stir-fry Recipe From

Time: 20m

Yield: 4 serving(s)

Number Of Ingredients: 6

  • In nonstick 12-inch skillet, toast sesame seeds over medium-high heat until fragrant and golden, about 4 minutes. Transfer to small bowl.
  • To same skillet, add olive oil and heat until hot. Add asparagus, garlic, and soy sauce, and cook, stirring, until asparagus is tender-crisp, 6 to 8 minutes. Toss with sesame oil and sprinkle with sesame seeds before serving.
Nutrition Facts:

  • 2 pounds asparagus, cut into 1-inch pieces
  • 2 teaspoons sesame seeds
  • 2 tablespoons peanut oil
  • 2 teaspoons grated fresh ginger
  • ½ teaspoon salt
  • 1 teaspoon sesame oil

Stir-fried Sesame Asparagus

Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Kosher , Side Dish , Bon Appétit , Spring , Dairy Free , Quick & Easy , Vegetable , Side , Vegetables , Vegan , Asparagus , Soy Sauce , Stir-Fry , Sesame , New York

Author: Rhonda Holtz Hill

Prepare And Cook In Minutes. Quick! Easy! Delicious!

Time: 20m

Yield: 6

Number Of Ingredients: 6

  • Bring a pot of lightly salted water to a boil. Lightly cook the asparagus into the boiling water for 2 to 3 minutes. Drain and immediately plunge the asparagus into a bowl of ice water until the asparagus is cool; drain and pat dry.
  • Toast the sesame seeds in a dry skillet over medium heat until lightly browned, 3 to 5 minutes; transfer to a dish and set aside to cool.
  • Heat the peanut oil in a skillet over medium-high heat. Add the ginger and asparagus to the skillet, season with salt and cook until the ginger is fragrant, about 5 minutes. Remove from heat; toss with the sesame oil and sesame seeds to serve.
Nutrition Facts:

Calories 83.4 calories, Carbohydrate 6.2 g, Fat 6 g, Fiber 3.2 g, Protein 3.5 g, SaturatedFat 1 g, Sodium 197 mg, Sugar 2.8 g

  • 1 tablespoon dark sesame oil
  • 1 bunch medium or thick asparagus, tough ends trimmed, stalks sliced into 1 1/2-inch lengths
  • 8 ounces fresh shiitake mushrooms, trimmed and sliced into 1/2-inch-thick pieces
  • 1 tablespoon sesame seeds, toasted
  • Coarse salt and freshly ground pepper

Asparagus And Shiitake Stir-fry

Food & Cooking , Quick & Easy Recipes

Author: Martha Stewart

This Earthy, Satisfying Stir-fry Of Shiitake Mushrooms, Asparagus, And Toasted Sesame Seeds Can Serve As A Colorful Side Dish Or A Light Lunch.

Time: 25m

Number Of Ingredients: 5

  • Heat oil in a large skillet or wok over medium-high heat. Add asparagus and mushrooms, and saute just until tender, about 5 minutes. Remove from heat. Sprinkle with toasted sesame seeds, and season with salt and pepper. Serve hot.
Nutrition Facts:

  • 1 1/2 tablespoons toasted sesame seeds
  • 10 ounces top sirloin, thinly sliced across grain
  • 2 tablespoons vegetable oil
  • 3/4 cup sliced red onion
  • 8 ounces slender asparagus, trimmed, cut into 1 1/2-inch pieces (about 2 cups)
  • 1/3 cup water
  • 2 tablespoons hoisin sauce
  • 2 teaspoons oriental sesame oil

Sesame Beef And Asparagus Stir-fry

Peanut Free , Tree Nut Free , Dinner , Bon Appétit , Beef , Steak , Spring , Dairy Free , No Sugar Added , Asparagus , Stir-Fry

Yield: Makes 2 servings

Number Of Ingredients: 8

  • Spread sesame seeds on large plate. Sprinkle beef with salt and pepper; coat with sesame seeds.
  • Heat vegetable oil in heavy large skillet over high heat. Add onion; stir-fry 1 minute. Add asparagus; stir-fry until crisp-tender, about 2 minutes. Add beef; stir-fry until brown, about 2 minutes. Reduce heat to medium. Add 1/3 cup water and hoisin sauce. Cook until sauce is bubbling and coats beef and vegetables, stirring often, about 2 minutes. Stir in sesame oil. Season with salt and pepper.
Nutrition Facts:

  • 1 pound beef top round steak, cut into 1/4-inch strips
  • 2 tablespoons canola oil
  • 5 tablespoons teriyaki sauce, divided
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon pepper
  • 1/2 cup julienned onion
  • 1 medium sweet red or green pepper, julienned
  • 1 tablespoon cornstarch
  • 1/2 cup cold water

Teriyaki Beef Stir-fry

Dinner , main-dish

Author: Taste Of Home

I Combined Slices Of Steak With Tasty Peppers And Onions To Create This Satisfying Stir-fry.-rhonda Olivieri, East Earl, Pennsylvania

Time: 30m

Yield: 4 servings.

Number Of Ingredients: 9

  • In a skillet, brown steak in oil; drain. Sprinkle with 3 tablespoons of teriyaki sauce, seasoned salt and pepper. Cover and cook over medium heat for 5 minutes or until meat is almost tender, stirring frequently. , Stir in onion and red pepper. Cover and cook for 5-8 minutes or until meat and vegetables are tender. In a bowl, combine cornstarch, water and remaining teriyaki sauce until smooth. Add to skillet. bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts:

Calories 241 calories, Fat 10g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 986mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 27g protein.

  • 1/2 cup water
  • 1/3 cup reduced-sodium soy sauce
  • 1/4 cup honey
  • 4 garlic cloves, minced
  • 1 tablespoon minced fresh gingerroot
  • 1 beef flank steak (3/4 pound), cut into thin strips
  • 2 teaspoons canola oil
  • 2 cups broccoli florets
  • 1 medium onion, chopped
  • 1/2 cup coarsely chopped green pepper
  • 1/2 cup coarsely chopped sweet red pepper
  • 1 cup sliced fresh mushrooms
  • 1 teaspoon cornstarch
  • Hot cooked brown rice, optional

Teriyaki Beef Stir-fry For 3


Author: Taste Of Home

"i Love Creating Delicious Beef Stir Fry Recipes. Try Substituting Chicken, Shrimp Or Tofu For The Beef, And Add A Healthy Mix Of Water Chestnuts, Bean Sprouts Or Nuts" - Jennifer Wickes, Pine Beach, New Jersey

Time: 25m

Yield: 3 servings.

Number Of Ingredients: 14

  • In a small bowl, combine the first five ingredients. Pour 1/2 cup into a resealable plastic bag; add beef. Seal bag and turn to coat. Refrigerate for at least 1 hour. Cover and refrigerate remaining marinade., Drain and discard marinade. In a large nonstick skillet or wok, stir-fry beef in batches in oil for 2-3 minutes or until no longer pink. Remove and keep warm., Add broccoli, onion and peppers to the pan; stir-fry for 4 minutes. Add mushrooms; stir-fry 1-2 minutes longer or until vegetables are tender. Return beef to the pan. Combine cornstarch and reserved marinade until smooth; stir into beef mixture. Bring to a boil; cook and stir until thickened. Serve over rice if desired.
Nutrition Facts:

Calories 320 calories, Fat 11g fat (4g saturated fat), Cholesterol 59mg cholesterol, Sodium 695mg sodium, Carbohydrate 29g carbohydrate (0 sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges

  • 1 tablespoon vegetable oil
  • 1 pound boneless skinless chicken breast, cut into 1-inch pieces
  • 2 garlic cloves, finely chopped
  • 2 teaspoons finely chopped gingerroot
  • 1 medium onion, cut into thin wedges
  • 1 cup baby-cut carrot, cut lengthwise in half
  • 1 cup Progresso™ chicken broth (from 32-ounce carton)
  • 3 tablespoons soy sauce
  • 2 teaspoons sugar
  • 2 cups broccoli flowerets
  • 1 cup sliced fresh mushrooms (3 ounces)
  • 1/2 cup diced red bell pepper
  • 2 teaspoons cornstarch
  • 4 cups hot cooked Chinese plain noodles

Chicken And Broccoli Stir-fry


Author: Betty Crocker Kitchens

Don't Bother Calling For Takeout Tonight! You Can Quickly Cook This Easy Chicken And Broccoli Stir Fry Instead. The High Heat Of The Stir Fry Process Means The Dish Cooks Quickly, So You Can Have A Better-than-takeout Meal On The Table In Less Than Half An Hour.

Time: 28m

Yield: 4

Number Of Ingredients: 14

  • Heat 1 tablespoon of the oil in 12-inch skillet over medium-high heat. Add chicken, garlic and gingerroot; stir-fry 2 to 3 minutes or until chicken is brown.
  • Add onion, carrots, 3/4 cup of the broth, the soy sauce and sugar. Cover and cook over medium heat 5 minutes, stirring twice.
  • Add broccoli, mushrooms and bell pepper. Cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are crisp-tender.
  • Mix cornstarch with remaining 1/4 cup broth; stir into chicken mixture. Cook, stirring frequently, until sauce is thickened. Serve over noodles.
Nutrition Facts:

Calories 430, Carbohydrate 57 g, Cholesterol 70 mg, Fat 1, Fiber 5 g, Protein 32 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 1180 mg, Sugar 7 g, TransFat 0 g

  • ⅔ cup soy sauce
  • ¼ cup brown sugar
  • ½ teaspoon ground ginger
  • 1 pinch red pepper flakes, or to taste
  • 2 tablespoons water
  • 2 tablespoons cornstarch
  • 2 teaspoons vegetable oil, or to taste
  • 3 skinless, boneless chicken breast halves, cut into chunks
  • 1 onion, sliced
  • 3 cups broccoli florets

Broccoli And Chicken Stir-fry

World Cuisine Recipes , Asian

Author: Jeri

Made Up. Serve With Rice.

Time: 35m

Yield: 3

Number Of Ingredients: 10

  • Stir soy sauce, brown sugar, ginger, and red pepper flakes together in a bowl to dissolve sugar into the liquid. Mix water and cornstarch together in a small bowl; stir with a whisk until cornstarch dissolves completely.
  • Heat oil in a large skillet over high heat. Fry chicken and onion in hot oil until the chicken is no longer pink in the center and the onion is tender, 5 to 7 minutes. Stir broccoli with the chicken and onion; saute until the broccoli is hot, about 5 minutes. Push the chicken and vegetables mixture to the side of the skillet.
  • Pour the soy sauce mixture into the vacant part of the skillet. Stir the cornstarch slurry into the soy sauce mixture until the color is consistent. Move the chicken and vegetables back into the center to the pan; saute until the sauce thickens and coats the chicken and vegetables, about 5 minutes more.
Nutrition Facts:

Calories 356.1 calories, Carbohydrate 40.7 g, Cholesterol 71.9 mg, Fat 7.2 g, Fiber 4.1 g, Protein 33.4 g, SaturatedFat 1.6 g, Sodium 3307.3 mg, Sugar 23.5 g

  • 1 (8 ounce) package angel hair pasta
  • 2 teaspoons olive oil
  • ½ cup finely chopped onion
  • 1 clove garlic, chopped
  • 2 ½ cups chopped tomatoes
  • 2 cups boneless chicken breast halves, cooked and cubed
  • ¼ cup chopped fresh basil
  • ½ teaspoon salt
  • ⅛ teaspoon hot pepper sauce
  • ¼ cup Parmesan cheese

Basil Chicken Over Angel Hair

Chicken , Meat and Poultry Recipes , Chicken Breast Recipes , Stir-Fry

Author: Wendy Mercadante

A Tasty Chicken And Pasta Dish.

Time: 35m

Yield: 4

Number Of Ingredients: 10

  • In a large pot of salted boiling water, cook angel hair pasta until it is al dente, about 8 to 10 minutes. Drain, and set aside.
  • In a large skillet, heat oil over medium-high heat. Saute the onions and garlic. Stir in the tomatoes, chicken, basil, salt and hot pepper sauce. Reduce heat to medium, and cover skillet. Simmer for about 5 minutes, stirring frequently, until mixture is hot and tomatoes are soft.
  • Toss sauce with hot cooked angel hair pasta to coat. Serve with Parmesan cheese.
Nutrition Facts:

Calories 361.5 calories, Carbohydrate 37.8 g, Cholesterol 56.9 mg, Fat 10.8 g, Fiber 3.7 g, Protein 28.4 g, SaturatedFat 2.7 g, Sodium 536.2 mg, Sugar 4.9 g

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