Stir-Fry Recipes

Gingered Beef Stir-Fry

1-1/2 teaspoons sugar
1 teaspoon cornstarch
1/4 cup cold water
3 tablespoons reduced-sodium soy sauce
2 teaspoons sesame oil, divided
1 beef flank steak (1 pound), cut into thin strips
1 jar (8 ounces) whole baby corn, drained
1/4 cup julienned sweet red pepper
2 teaspoons minced fresh gingerroot
2 teaspoons minced garlic
1/4 pound fresh sugar snap peas
3 cups hot cooked rice

In a small bowl, combine sugar and cornstarch. Stir in the water, soy sauce and 1 teaspoon oil until smooth; set aside. In a large nonstick skillet or wok, stir-fry beef in remaining oil for 4-5 minutes or until no longer pink.

Add the corn, red pepper, ginger and garlic; stir-fry for 2-3 minutes or until vegetables are crisp-tender. Add peas; stir-fry 30 seconds longer. Stir soy sauce mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice. Makes 4 servings.

Asian Noodles with Chicken

8 ounces uncooked angel hair pasta
1/3 cup stir-fry sauce
2 tablespoons honey
1/4 teaspoon crushed red pepper flakes
1 pound boneless skinless chicken breasts, cut into strips
1 tablespoon vegetable oil
1 medium sweet red pepper, julienned
1 medium onion, cut into thin wedges
1 tablespoon minced fresh cilantro
1 to 2 teaspoons sesame oil
1 tablespoon sesame seeds

Cook pasta according to package directions. Meanwhile, in a small bowl, combine the stir-fry sauce, honey and red pepper flakes; set aside. In a large skillet, saute chicken in oil until browned.

Add red pepper and onion; cook for 2 minutes or until vegetables are crisp-tender. Stir in sauce mixture. Add cilantro and cook for 1 minute. Drain pasta and toss with sesame oil. Serve chicken mixture over pasta; sprinkle with sesame seeds. Makes 4 servings.

Spinach Cheese Tortellini

1 package (19 ounces) frozen cheese tortellini
1/2 pound sliced fresh mushrooms
1/2 cup butter
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 large tomato, diced
1 package (8 ounces) cream cheese, cubed
3/4 cup milk
3 tablespoons grated parmesan cheese
1 teaspoon garlic salt
1 teaspoon Italian seasoning
1/2 teaspoon pepper

Cook tortellini according to package directions. Meanwhile, in a large skillet, saute mushrooms in butter until tender. Add the spinach and tomato; cook and stir for 3 minutes. Stir in the remaining ingredients.

Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 15 minutes or until cheese is melted, stirring occasionally. Drain tortellini; add to skillet. Cook 2-3 minutes or until bubbly. Makes 8 servings.

Glazed Teriyaki Chicken

4 boneless skinless chicken breast halves, cut into strips
3 tablespoons canola oil, divided
4 medium carrots, julienned
1 medium sweet onion, julienned
1/2 cup soy sauce
1/4 cup packed brown sugar
Hot cooked rice
Sesame seeds, toasted, optional
Sliced green onions, optional

In a large skillet or wok, stir-fry chicken in 2 tablespoons oil for 6-8 minutes or until juices run clear. Remove chicken and set aside.

In the same skillet, stir-fry carrots in remaining oil for 2 minutes. Add onion; stir-fry about 2-4 minutes longer or until vegetables are tender.

Combine soy sauce and brown sugar; add to skillet. Bring to a boil. Return chicken to skillet. Boil for 5 minutes or until sauce is slightly thickened. Serve with rice. Sprinkle with sesame seeds and green onions if desired. Makes 4 servings.

Beef Broccoli Stir-Fry

3 tablespoons cornstarch, divided
2 tablespoons plus 1/2 cup water, divided
1/2 teaspoon garlic powder
1 pound boneless beef top round steak, cut into thin 3-inch strips
2 tablespoons vegetable oil, divided
4 cups fresh broccoli florets
1 small onion, cut into wedges
1/3 cup soy sauce
2 tablespoons brown sugar
1 teaspoon ground ginger
Hot cooked rice

In a large resealable bag, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder; add beef. Seal bag and turn to coat.

In a large skillet or wok over medium-high heat, stir-fry beef in 1 tablespoon oil until beef is no longer pink; remove and keep warm. Stir-fry broccoli and onion in remaining oil for 4-5 minutes.

Return beef to pan. In a small bowl, combine the soy sauce, brown sugar, ginger, remaining cornstarch and water until smooth; add to the pan. Cook and stir for 2 minutes or until thickened. Serve with rice. Makes 4 servings.

Curry Chicken

1 tablespoon cornstarch
2 teaspoons curry powder
1/8 teaspoon crushed red pepper flakes
1 cup chicken broth
1 tablespoon soy sauce
1 pound boneless skinless chicken breasts, cut into cubes
2 teaspoons canola oil, divided
1 cup sliced fresh carrots
2 garlic cloves, minced
3 cups fresh broccoli florets
4 green onions, thinly sliced

In a small bowl, combine the cornstarch, curry and red pepper flakes. Stir in broth and soy sauce until smooth; set aside. In a large nonstick skillet or wok coated with cooking spray, stir-fry chicken in 1 teaspoon oil for 5-6 minutes or until chicken juices run clear. Remove and keep warm.

In the same pan, stir-fry carrots and garlic in remaining oil for 1 minute. Stir in broccoli; cook 2 minutes longer. Add onions; cook 1-2 minutes longer.

Stir broth mixture and stir into vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened. Return chicken to the pan; heat through. Makes 4 servings.

Honey Chicken Stir-Fry

1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 garlic clove, minced
3 teaspoons pure olive oil, divided
3 tablespoons honey
2 tablespoons reduced-sodium soy sauce
1/8 teaspoon salt
1/8 teaspoon pepper
1 package (16 ounces) frozen broccoli stir-fry vegetable blend
2 teaspoons cornstarch
1 tablespoon cold water
Hot cooked rice

In a large nonstick skillet, stir-fry chicken and garlic in 2 teaspoons oil. Add the honey, soy sauce, salt and pepper. Cook and stir until chicken is lightly browned and juices run clear. Remove and keep warm.

In the same pan, stir-fry the vegetables in remaining oil for 4-5 minutes or until tender. Return chicken to the pan; stir to coat. Combine cornstarch and cold water until smooth; gradually stir into chicken mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with rice. Makes 4 servings.

Pork and Vegetable Stir-Fry

1 lb pork tenderloin
1 egg white, lightly beaten
1/4 cup soy sauce
2 tbsp cornstarch
2 cloves garlic, minced
2 tbsp vegetable oil
1 each small onion and sweet red pepper, sliced
2 tsp minced gingerroot
1 zucchini, halved lengthwise and sliced
1 cup snow peas, trimmed
1 green onion, sliced

Slice pork into thin strips; place in bowl. Add egg white, 1 tsp of the soy sauce, 2 tsp of the cornstarch and half of the garlic; toss to coat. Set aside. In separate bowl, combine 1/2 cup water and remaining soy sauce and cornstarch; set aside.

In wok or large skillet, heat 1 tbsp of the oil over high heat; stir-fry pork until golden and just a hint of pink remains inside, about 4 minutes. Transfer to plate.

Drain fat from wok. Add remaining oil and heat over high heat; stir-fry onion, red pepper, ginger and remaining garlic until tender-crisp, about 1 minute.

Add zucchini, snow peas, soy mixture and pork; bring to boil and boil until sauce is thickened and glossy, about 1 minute. Sprinkle with green onion. Makes 4 servings

Garlic Shrimp Stir-Fry

4 garlic cloves, minced
2 tablespoons butter
1 pound uncooked medium shrimp, peeled and deveined
6 ounces fresh snow peas
1/2 cup julienned sweet red pepper
1/2 cup julienned sweet yellow pepper
1 tablespoon dried basil
3 tablespoons minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup chicken broth
Hot cooked rice

In a large skillet, saute garlic in butter until tender. Add the shrimp, peas, peppers, basil, parsley, salt and pepper. stir-fry for 5 minutes or until shrimp turn pink and vegetables are crisp-tender. Add broth. Cook 1 minute longer or until heated through. Serve with rice. Makes 4 servings.

Spicy Orange Beef and Broccoli

12 ounces beef flank or sirloin steak, cut across the grain into thin strips
Grated peel of 1 large orange (about 2 teaspoons)
1 tablespoon grated fresh ginger
3 tablespoons corn starch, divided
3 tablespoons sherry or orange juice
2 tablespoons soy sauce
1 teaspoon beef bouillon granules
1 tablespoon sugar
1/4 to 1/2 teaspoon crushed red pepper
1/2 cup water
2 tablespoons Corn Oil
3 cups broccoli florets
Hot cooked rice or pasta

Toss beef, orange peel, ginger and 1 tablespoon corn starch in a medium bowl to coat meat lightly; set aside. Stir sherry, soy sauce, bouillon granules, sugar, crushed red pepper, water and remaining 2 tablespoons corn starch in small bowl until blended.

Heat oil in wok or large skillet over medium heat. Add beef and stir-fry for 2 minutes until nearly cooked through. Add broccoli and stir-fry 3 minutes or just until tender. Stir soy sauce mixture until blended, then pour into wok. Stirring constantly, bring to boil. Boil 1 minute. Serve with rice or pasta. Makes 4 servings

Black Bean Garlic Chicken

1 pound boneless, skinless chicken breasts, cut into 1/2-inch thick strips
3 tablespoons Corn Starch, divided
1/2 cup chicken broth
2 tablespoons black bean sauce
1 tablespoon soy sauce
1 tablespoon sugar
2 tablespoons corn oil
1 onion, cut into 1/2-inch thick wedges
4 ounces mushrooms, sliced (about 1-1/2 cups)
4 ounces snow peas
1 carrot, peeled and cut into matchsticks
2 cloves garlic, minced
Hot cooked rice

Toss chicken with 2 tablespoons corn starch in a medium bowl to coat lightly; set aside. Combine chicken broth, black bean sauce, soy sauce, sugar and remaining 1 tablespoon corn starch in a small bowl; set aside.

Heat oil in a wok or large skillet over medium-high heat. Add chicken and stir-fry 3 minutes or until no longer pink. Add onion, mushrooms, snow peas, carrot and garlic and stir-fry 4 to 6 minutes.

Stir soy sauce mixture until blended, then pour into wok. Stirring constantly, bring to boil and boil 1 minute. Serve with rice. Makes 4 servings

Sweet & Sour Pork

3/4 pound boneless lean pork, cut into 3/4-inch cubes
1 tablespoon corn starch
1/4 teaspoon salt
3 tablespoons Vegetable Oil
1 large onion, cut into squares
1 large green bell pepper, cut into 1-inch squares
1 can (8 ounces) pineapple chunks, drained
1 cup cherry tomatoes, halved (optional)
1 cup Stir-Fry Sauce Mix
1/3 cup apricot preserves
Hot cooked rice

Toss pork with corn starch and salt in a small bowl to coat lightly. Heat oil over medium-high heat in a wok or large skillet. Add pork, and cook, stirring quickly and frequently (stir-fry) for 4 minutes.

Add onion and green pepper; stir-fry 2 minutes. Add pineapple chunks and cherry tomatoes; stir-fry 1 minute longer. Stir the Stir-Fry Sauce Mix until blended then pour into wok. Add apricot preserves. Bring to boil over medium heat, stirring constantly, and boil 1 minute. Serve with rice if desired. Makes 4 servings

Stir-Fry Sauce Mix
1/2 cup corn starch
1/4 cup packed brown sugar
4-1/2 teaspoons minced fresh ginger
4 large cloves garlic, minced
1/4 teaspoon crushed red pepper
2/3 cup soy sauce
1/3 cup rice vinegar or rice wine vinegar
1-1/2 cups chicken or beef broth
2/3 cup dry sherry OR chicken broth OR beef broth

Combine corn starch, brown sugar, ginger, garlic and red pepper in a 1-quart jar. Add soy sauce and vinegar; shake until blended. Add broth and sherry; shake well. Store covered in refrigerator up to 2 weeks; shake before using. Makes 4 cups

Sesame Beef and Broccoli Stir Fry

3 tablespoons Corn Oil, divided
3 cups broccoli florets
1 medium red pepper, cut into 1/2-inch strips
1 small onion, thinly sliced
1 clove garlic, minced
1/4 teaspoon crushed red pepper, optional
3/4 pound flank steak, sliced across the grain into 2 x 1/2 x 1/4-inch strips
1-1/2 cups Orient Express Stir-Fry Sauce
2 tablespoons Dark Corn Syrup
1 teaspoon dark sesame or chili oil, optional
Sesame seeds, toasted (optional)
Hot cooked rice or pasta

Heat 2 tablespoons corn oil in large skillet or wok over medium-high heat. Add broccoli, red pepper, onion, garlic and crushed red pepper. Cook, stirring rapidly (stir fry), 2 to 3 minutes or until vegetables are tender-crisp. Remove from skillet.

Heat remaining 1 tablespoon corn oil; add beef, half at a time and stir fry until browned; remove. Add Stir-Fry Sauce, corn syrup and sesame oil to skillet; bring to boil and boil 1 minute. Stir in sesame seeds, if desired. Return meat and vegetables to skillet; cook, stirring 1 to 2 minutes until heated through. Serve with cooked rice or pasta. Makes 4 servings

Orient Express Stir-Fry Sauce
1/2 cup corn starch
1/2 cup Karo Light Corn Syrup
2-1/2 cups chicken broth
1/2 cup soy sauce
1/2 cup dry sherry
1/4 cup cider vinegar
1 tablespoon garlic, minced
1 tablespoon grated fresh ginger
1/2 teaspoon ground red pepper

Combine all ingredients in 1-1/2-quart jar with tight-fitting lid. Shake well. May be refrigerated 3 weeks. To use in your favorite stir-fry, shake well and measure out 1 cup of sauce into heated wok or pan. Stir and cook until sauce boils; boil and stir 1 minute.

Add 1/4 pound cooked meat (chicken, shrimp or beef) and 1 to 2 cups of tender-crisp vegetables, stirring until heated through. Serve with rice or nooddles. Makes 4 cups

Note: If sweeter sauce is desired, stir 2 additional tablespoons Karo® Corn Syrup into 1 cup Orient Express Stir-Fry Sauce before boiling.

Cantonese Meatballs

2 cups chicken broth
3 tablespoons dry sherry
2 tablespoons light soy sauce
1 tablespoon dark soy sauce
12 ounces lean ground pork
2 slices lean bacon, coarsely chopped
1 egg
2 teaspoons chopped cilantro
1 teaspoon minced ginger
2 tablespoons dry sherry
1 tablespoon soy sauce
1/4 cup corn starch
3 to 4 cups corn oil
12 shiitake mushrooms, stems removed
1 pound Napa cabbage, cut into 3-inch pieces
1 medium carrot, thinly sliced
4 ounces snow peas, trimmed and halved diagonally
1 tablespoon corn starch mixed with 1/4 cup water

Combine broth, sherry, light and dark soy sauces in a small bowl; set aside. Combine pork, bacon, egg, cilantro, ginger, sherry, soy sauce and corn starch in a large bowl. Divide mixture into 12 equal portions. Roll each into a ball.

Heat oil in a wok or large deep skillet to 375°. Cook meatballs in batches for 3 minutes or until golden brown. Lift out and drain on paper towels.

Transfer meatballs to a large pot. Pour sauce over meatballs and bring to a boil. Reduce heat to medium-low, cover, and simmer for 10 minutes. Add mushrooms, cabbage and carrot; cover and simmer for 8 minutes.

Add snow peas, cover, and simmer for 2 minutes or until tender-crisp. Stir corn starch mixture until smooth. Add to meatballs; cook and stir until sauce boils and thickens. Makes 4 to 6 servings

General's Fiery Chicken

2 tablespoons soy sauce
2 tablespoons dry sherry
1 tablespoon corn starch
3/4 pound (12 ounces) boneless, skinless chicken breasts, cut into 3/4-inch pieces
1/2 cup chicken broth
2 tablespoons hoisin sauce
2 tablespoons balsamic vinegar
2 tablespoons soy sauce
2 teaspoons sesame oil
1-1/2 teaspoons hot pepper sauce
2 teaspoons sugar
2 tablespoons corn oil
8 small dried red chiles, such as Japanese
1 Tbsp minced garlic
1 medium zucchini, cut into 1/2-inch dices
1 medium red bell pepper, cut into 1/2-inch squares
2 tablespoons corn starch, mixed with 3 tablespoons water

Combine soy sauce, sherry and corn starch in plastic, zip-top, food storage bag,. Add chicken; seal and toss to coat chicken. Chill 15 minutes. Combine broth, hoisin sauce, vinegar, soy sauce, sesame oil, hot pepper sauce and sugar in a small bowl; set aside.

Place a wok over high heat until hot. Add oil, swirling to coat sides. Add chiles and garlic; cook, stirring, for 10 seconds or until fragrant. Add chicken; stir-fry for 2 minutes.

Add zucchini and bell pepper; stir-fry 1 to 2 minutes or until vegetables are tender-crisp. Add sauce and bring to a boil. Stir corn starch mixture until smooth. Add to wok; cook, stirring, unitl sauce boils and thickens. Makes 4 servings

Moo Goo Gai Pan

3/4 pound (12 ounces) boneless, skinless chicken breasts, cut into 3/4-inch cubes
2 teaspoons ground ginger
2 tablespoons corn starch, divided
1/2 cup chicken broth
2 tablespoons soy sauce
2 teaspoons dark sesame oil
2 tablespoons corn oil
1 cup sliced mushrooms
1 cup snow peas, halved
1 small red bell pepper, cut in thin strips
4 green onions, cut into 3/4-inch pieces

Toss chicken with ginger and 1 tablespoon corn starch in a medium bowl to coat lightly; set aside. Combine remaining 1 tablespoon corn starch, chicken broth, soy sauce and sesame oil in a small bowl; set aside.

Heat oil in wok or large skillet over medium-high heat. Add chicken and cook stirring quickly and frequently (stir-fry) 3 minutes or until chicken is no longer pink.

Add mushrooms, snow peas, red pepper and green onions and stir-fry 4 to 5 minutes or until red pepper is tender. Stir soy sauce mixture until blended then pour into wok. Bring to boil, stirring constantly, and boil 1 minute. Serve with rice. Makes 4 servings

Orange Beef and Broccoli

1/4 cup low-sodium beef broth or water
1 tbsp. soy sauce
1 tbsp. lemon juice
2 tsp. cornstarch
1 tbsp. vegetable oil
1 lb. top round London broil, cut into strips
1 (10 oz.) package frozen broccoli spears, thawed and patted dry
1 tbsp. grated orange zest
1/4 cup fresh orange juice
Salt and pepper

Whisk together broth, soy sauce, lemon juice and cornstarch in a bowl; set aside. Warm oil in a wok or large skillet over medium-high heat until hot. Add beef, turn heat to high and cook, stirring constantly, until no longer pink, 2 to 3 minutes.

Add broccoli and cook, stirring, until warmed through, about 2 minutes. Stir in reserved sauce, orange zest and juice. Cook, stirring constantly, until sauce is thickened, about 2 minutes. Season with salt and pepper. Makes 4 servings

Get creative. Toss in chopped fresh ginger, sliced scallions, strips of red and yellow bell peppers or slivered snow peas before serving to dress up the dish.

Intensify the flavor. If time permits, marinate the beef overnight in a mixture of orange zest, chopped fresh thyme, a crushed clove of garlic and olive oil. Pat the meat dry before starting to cook the stir-fry.

Choose a side. Serve the stir-fry over brown or white rice, or try buckwheat noodles for a different flavor and texture.

Peanut Chicken Stir-Fry

2 teaspoons cornstarch
3/4 cup chicken broth
1/4 cup creamy peanut butter
3 tablespoons soy sauce
1 teaspoon ground ginger
1/4 teaspoon pepper
1-1/4 pounds boneless skinless chicken breasts, cut into strips
3 teaspoons olive oil, divided
1 cup chopped onion
1 cup thinly sliced green pepper
1 cup thinly sliced sweet red pepper
1-1/2 cups sliced fresh mushrooms
1 teaspoon minced garlic
Hot cooked rice

In a small bowl, combine the first six ingredients until smooth; set aside. In a large skillet or wok, stir-fry chicken in 1-1/2 teaspoons oil for 3-4 minutes or until no longer pink. Remove with a slotted spoon and keep warm.

Stir-fry onion and peppers in remaining oil for 3 minutes. Add mushrooms and garlic; stir-fry 3-4 minutes longer or until vegetables are crisp-tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Serve with rice. Makes 4 servings.

Hoisin Pork and Snow Pea Stir-Fry

4 ounces uncooked rice noodles or rice
2 tablespoons soy sauce, divided
1 (1-pound) pork tenderloin, trimmed and thinly sliced
3/4 cup chicken broth
1/4 cup hoisin sauce
1 tablespoon cornstarch
1 tablespoon honey
4 teaspoons dark sesame oil, divided
3 cups snow peas, trimmed (about 1/2 pound)
1/2 cup sliced red bell pepper
1 tablespoon bottled ground fresh ginger
1 teaspoon bottled minced garlic
1/2 cup chopped green onions

Prepare rice noodles according to package directions, omitting salt and fat. Drain and keep warm. Combine 1 tablespoon soy sauce and pork, tossing to coat. Set aside.

Combine remaining 1 tablespoon soy sauce, broth, hoisin, cornstarch, and honey in a medium bowl, stirring with a whisk until smooth.

Heat 1 tablespoon sesame oil in a large nonstick skillet over medium-high heat. Add pork mixture to pan; sauté 3 minutes or until browned. Remove pork from pan. Add remaining 1 teaspoon sesame oil to pan. Stir in peas, bell pepper, ginger, and garlic; sauté 30 seconds.

Return pork mixture to pan; stir in broth mixture. Simmer 2 minutes or until thick, stirring occasionally. Remove from heat, and stir in green onions. Serve pork mixture over the noodles. Makes 4 servings

Butterflied Shrimp and Vegetable Stir-Fry

1 1/4 cups chicken broth
2 tablespoons cornstarch, divided
3 tablespoons soy sauce, divided
3 tablespoons sake (rice wine), divided
4 teaspoons honey, divided
2 teaspoons chile paste with garlic
1 teaspoon dark sesame oil
1 pound large shrimp
2 1/2 tablespoons peanut oil, divided
1 cup (1-inch) slices green onions
2 tablespoons minced peeled fresh ginger
4 garlic cloves, thinly sliced
1 cup (1/4-inch-thick) red bell pepper strips
3/4 cup (1/4-inch-thick) diagonally cut carrot
1 1/2 cups snow peas, trimmed (about 4 ounces)
4 cups hot cooked wide lo mein or udon noodles (about 8 ounces uncooked pasta)

Combine the broth, 1 1/2 tablespoons cornstarch, 2 tablespoons soy sauce, 2 tablespoons sake, 2 teaspoons honey, chile paste, and sesame oil, stirring with a whisk; set aside.

Peel shrimp, leaving the tails intact. Starting at the tail end, butterfly each shrimp, cutting to, but not through, underside of shrimp; remove and discard vein. Combine 1 1/2 teaspoons cornstarch, 1 tablespoon soy sauce, 1 tablespoon sake, and 2 teaspoons honey in a large bowl, stirring with a whisk. Add shrimp; toss gently to coat.

Heat 1 1/2 tablespoons peanut oil in a large nonstick skillet or a wok over medium-high heat. Add shrimp mixture; sauté 4 minutes or until shrimp are done. Remove shrimp from pan. Wipe the pan clean with paper towels. Add 1 tablespoon peanut oil to pan. Stir in onions, ginger, and garlic, and sauté 30 seconds.

Add bell pepper and carrot; sauté 2 minutes. Add snow peas; sauté 1 minute. Stir in shrimp and broth mixture. Bring to a boil; cook mixture 1 minute or until slightly thick, stirring constantly. Add noodles, and cook 1 minute or until thoroughly heated. Makes 6 servings

Steak with Three Peppers

4 teaspoons cornstarch, divided
1/2 teaspoon sugar
3 tablespoons reduced-sodium soy sauce, divided
1 tablespoon sherry or reduced-sodium beef broth
3 tablespoons additional reduced-sodium beef broth
3 teaspoons sesame oil, divided
3/4 teaspoon hot pepper sauce
1 pound boneless beef sirloin steak, cut into 1/2-inch strips
4 teaspoons canola oil, divided
1 each medium sweet red, yellow and orange peppers, cut into 1/4-inch slices
1 medium onion, cut into thin wedges
3 garlic cloves, minced
1 tablespoon minced fresh gingerroot
6 romaine lettuce leaves, cut into 1/2-inch strips
1 can (8 ounces) sliced water chestnuts, drained
Hot cooked rice, optional

In a bowl, combine 2 teaspoons cornstarch and sugar. Stir in 2 tablespoons soy sauce, sherry or broth, additional broth, 1 teaspoon sesame oil and hot pepper sauce until smooth; set aside.

In another bowl, combine the remaining cornstarch, soy sauce and sesame oil until smooth. Add beef and stir gently to coat. Cover and refrigerate for 1 hour.

In a large nonstick skillet or work, stir-fry beef in 1 teaspoon hot canola oil for 3 minutes or until no longer pink. Remove and keep warm. In same skillet, stir-fry the peppers, onion, garlic and ginger in remaining canola oil for 3 minutes or until vegetables are crisp-tender.

Stir reserved soy sauce mixture until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the lettuce, water chestnuts and reserved beef. Cook and stir for 1 minute or until heated through. Serve over rice if desired. Makes 4 servings.

Broccoli Chicken Stir-Fry

1 pound boneless skinless chicken breasts, cut into thin strips
2 teaspoons canola oil
2 medium carrots, julienned
2 cups broccoli florets
3-1/4 cups water, divided
3 teaspoons chicken bouillon granules
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon ground ginger
1/4 cup cornstarch
4 cups hot cooked rice

In a large nonstick skillet or wok, stir-fry chicken in oil until no longer pink. Remove and keep warm. stir-fry the carrots and broccoli for 3-4 minutes or until crisp-tender. Remove and keep warm.

Add 3 cups water to the pan; bring to a boil. Add bouillon; stir until dissolved. Reduce heat. Add soy sauce, ginger, chicken and vegetables; cook for 5 minutes or until heated through. Combine the cornstarch and remaining water until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice. Makes 4 servings.

Pork Fried Rice

1/2 cup diced carrots
1/2 cup diced celery
1/2 cup diced sweet red pepper
1/2 cup sliced green onions
2 tablespoons canola oil, divided
3 eggs, lightly beaten
2 cups cubed cooked pork (about 1 pound)
2 cups cold cooked rice
4 to 5 teaspoons soy sauce
Salt and pepper to taste

In a large skillet, saute the vegetables in 1 tablespoon of oil until crisp-tender; remove and keep warm. Heat remaining oil over medium heat. Add eggs; cook and stir until completely set. Add the pork, rice, soy sauce, salt, pepper and vegetables; cook and stir until heated through. Makes 4 servings.

Pork and Vegetable Stir-Fry with Cashew Rice

3/4 cup uncooked long-grain rice
1/3 cup chopped green onions
1/4 cup dry-roasted cashews, salted and coarsely chopped
1/2 teaspoon salt
2/3 cup fat-free, less-sodium chicken broth
2 tablespoons cornstarch, divided
3 tablespoons low-sodium soy sauce, divided
2 tablespoons honey
1 (1-pound) pork tenderloin, trimmed and cut into 1/2-inch cubes
1 tablespoon canola oil, divided
2 cups sliced mushrooms (about 4 ounces)
1 cup chopped onion
1 tablespoon grated peeled fresh ginger
2 garlic cloves, minced
2 cups sugar snap peas, trimmed (about 6 ounces)
1 cup chopped red bell pepper (about 1)

Cook the rice according to package directions, omitting salt and fat. Stir in 1/3 cup chopped green onions, chopped dry-roasted cashews, and salt; set aside, and keep warm. Combine 2/3 cup chicken broth, 1 tablespoon cornstarch, 2 tablespoons low-sodium soy sauce, and honey in a small bowl, and set aside.

Combine pork, remaining 1 tablespoon cornstarch, and the remaining 1 tablespoon soy sauce in a bowl, tossing well to coat. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add pork; sauté 4 minutes or until browned. Remove from pan.

Add remaining 1 teaspoon oil to pan. Add mushrooms and 1 cup onion; sauté 2 minutes. Stir in ginger and garlic; sauté 30 seconds. Add peas and bell pepper to pan; sauté 1 minute. Stir in pork; sauté 1 minute. Add reserved broth mixture to pan. Bring to a boil; cook 1 minute or until thick, stirring constantly. Serve over cashew rice. Makes 4 servings