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| HOME | BREADS | CASSEROLES | DESSERTS | MEATS | STIR FRY | VEGETABLES |
Fried Rice
Hot 'n' Spicy Vegetables
Oriental Beef and Broccoli Stir-Fry
Oriental Pepper Steak
Stir Fried Cube Steak Strips
Szechwan-Style Chicken Stir-Fry
3 tablespoons oil, divided
4 eggs, slightly beaten
1/2 cup chopped onion (1 medium)
3/4 cup frozen peas, thawed
1 cup chopped cooked ham (see Note)
4 cups cooked rice
1/2 teaspoon salt
1/4 teaspoon garlic powder
Dash of pepper
2 tablespoons soy sauce, or to taste
In large skillet heat 2 tablespoons oil; add
eggs; cook and stir until set. Remove from skillet; set aside. Add remaining 1
tablespoon oil to skillet. Add onion, peas and ham. Stir-fry 2 minutes.
Stir in eggs and remaining ingredients. Heat through. Serve hot. Serves
6. NOTE: Cooked shrimp or any cooked meat can be substituted for ham.
2 teaspoons cornstarch
2 teaspoons spoonable sugar alternatives
1/4 to 1/2 teaspoon dried red pepper flakes
1/2 cup water
3/4 pound fresh broccoli
2 teaspoons vegetable oil
1 medium onion, thinly sliced and separated into rings
3 medium carrots, scraped and diagonally sliced
1 1/2 pounds small fresh mushrooms, halved
Combine first 4 ingredients in a small bowl, stirring well.
Trim off large leaves of broccoli. Remove tough ends of lower stalks. Cut flowerets off broccoli spears; cut spears into 1/4-inch diagonal slices. Set flowerets and spears aside.
Coat a wok or large heavy skillet with oil; heat a medium-high (375 degrees) until hot. Add onion; stir-fry 2 minutes. Add broccoli and carrot; stir-fry 5 minutes or until crisp-tender. Add mushrooms; stir-fry 2 minutes.
Stir in cornstarch mixture; cook, stirring constantly, until sauce is thickened. Serve immediately. Yield: 8 (2/3 cup) servings. (American Diabetes Association: Great Recipes for You and Your Family)
Oriental Beef and Broccoli Stir-Fry
1/2 cup Pace Picante Sauce
2 tablespoons light soy sauce
1 tablespoon water
1 tablespoon cornstarch
3/4 pound lean boneless beef top sirloin,
cut into 1/4 x 2-inch strips
2 cloves garlic, minced
1 tablespoon shredded fresh ginger root
1 tablespoon vegetable oil
1 1/2 cups quartered mushrooms
1 1/2 cups 1-inch broccoli florets
1 red bell pepper, cut into 1-inch pieces
4 green onions with tops, cut into 1-inch pieces
Combine Pace Picante Sauce, soy sauce, water and cornstarch; mix well and reserve. Toss beef with garlic and ginger. Heat 2 teaspoons of the oil in 10-inch skillet over medium-high heat. Add beef and stir-fry 3 minutes or until no longer pink. Remove beef with slotted spoon; reserve. Add mushrooms, broccoli and red pepper; stir-fry 3 minutes or until vegetables are tender. Stir Pace Picante Sauce mixture and add to skillet with reserved beef and green onions; cook and stir 1 minute or until thickened. Makes 4 servings.
2 tablespoons oil
1 lb boneless chuck or round steak, cut into strips
1 envelop Lipton Onion or Onion-Mushroom Recipe Soup Mix
2 cups water
2 teaspoons soy sauce
1 green pepper, cut into thin strips
1/2 teaspoon ground ginger
1 clove garlic, finely chopped
1 tomato, cut into wedges
1 tablespoon cornstarch
Hot cooked rice
In skillet, heat oil and brown beef; drain. Stir in soup mix blended with 1 1/2 cups water. Bring to a boil, then simmer covered 20 minutes. Stir in green pepper, soy sauce, ginger and garlic. Simmer covered 15 minutes or until beef is tender. Stir in tomato, then cornstarch blended with remaining water. Bring to a boil, then simmer, stirring constantly, until sauce is thickened. Arrange beef mixture over rice. Serves 4.
4 cube steaks, cut into 1-inch wide strips
1/2 green pepper, cut into strips
1 onion, cut into thin strips
2 stalks celery, cut into 2 inch pieces
1 tablespoons oil
3 tablespoons soy sauce
Sauté onion, celery and green pepper in oil for 2 minutes. Add cube steak strips and sauté until they lose their pink color. Add soy sauce and stir fry for 2 minutes longer. Serve immediately on a bed of rice. (Army Community Service Cook Book)
Szechwan-Style Chicken Stir-Fry
3/4 pound boneless, skinless chicken breast
1/2 cup Pace Picante Sauce
2 tablespoons light soy sauce
1 tablespoon cornstarch
2 teaspoons shredded fresh ginger root
1 1/2 teaspoons sugar
2 tablespoons vegetable oil
3 cloves garlic, minced
1 red bell pepper, cut into short, thin strips
4 ounces (1 cup) pea pods, diagonally halved
1 cup diagonally sliced green onions
with tops (3/4-inch pieces)
Hot cooked rice (optional)
Cut chicken into 2 x 1/4 x 1/4-inch strips.
Combine Pace Picante Sauce, soy sauce, cornstarch, ginger and
sugar in small bowl; reserve. Heat 1 tablespoon of the oil in large skillet over
medium-high heat. Add chicken and garlic; stir-fry 2 to 3 minutes or until
chicken is cooked through. Remove chicken from skillet and reserve. Add
remaining tablespoon oil to skillet. Add bell pepper and pea pods; stir-fry 3
minutes or until vegetables are tender. Stir Pace Picante Sauce mixture and
add to skillet with green onions and reserved chicken. Cook and stir 1 minute or
until sauce thickens. Serve with rice, if desired. Makes 4 servings.