Stir-Fry Recipes

Honey Chicken Stir-Fry

1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 garlic clove, minced
3 teaspoons 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.

Sausage Stir-Fry

1 medium onion, thinly sliced
2 garlic cloves, minced
1 to 2 tablespoons vegetable oil
1 pound fully cooked kielbasa or Polish sausage, halved lengthwise and sliced
1 package (16 ounces) frozen stir-fry vegetables, thawed
1 can (8 ounces) bamboo shoots, optional
2 tablespoons cornstarch
1/2 teaspoon cayenne pepper
1 can (14-1/2 ounces) beef broth
2 tablespoons soy sauce
Hot cooked rice

In a large skillet or wok, stir-fry onion and garlic in oil until tender. Add sausage, vegetables and bamboo shoots if desired; stir-fry until heated through. Combine cornstarch, cayenne, broth and soy sauce until smooth; add to the pan. Bring to a boil; cook and stir for 2 minutes. Serve over rice. Makes 6 servings.

Almond Chicken Stir-Fry

1 pound boneless skinless chicken breasts, cut into thin strips
3/4 cup sliced almonds
1 tablespoon canola oil
1 package (16 ounces) frozen broccoli stir-fry vegetable blend
1 tablespoon cornstarch
1 tablespoon brown sugar
1/2 teaspoon ground ginger
1/3 cup unsweetened pineapple juice
1/3 cup reduced-sodium soy sauce
Hot cooked rice, optional

In a large nonstick skillet or wok, stir-fry chicken and almonds in hot oil for 2 minutes. Add vegetables. Reduce heat to low; cover and cook for 4 minutes or until vegetables are tender and chicken is no longer pink.

In a small bowl, combine the cornstarch, brown sugar and ginger. Stir in pineapple juice and soy sauce until smooth. Stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice if desired. Makes 5 servings.

Orange Pork Stir Fry

2 teaspoons cornstarch
1/3 cup orange juice
1/3 cup teriyaki sauce
1 tablespoon Dijon mustard
2 teaspoons minced fresh gingerroot
1 teaspoon minced garlic
1/2 to 1 teaspoon grated orange peel
1 pound pork tenderloin, cut into 2-inch strips
1 tablespoon vegetable oil
1 package (16 ounces) frozen Japaanese-style stir-fry vegetables
Hot cooked rice

In a small bowl, combine cornstarch and orange juice until smooth. Stir in the teriyaki sauce, mustard, ginger, garlic and orange peel; set aside.

In a large skillet or wok, stir-fry pork in oil until no longer pink; remove and keep warm. Add vegetables to the pan; cook and stir for 2-3 minutes or until tender.Stir orange juice mixture; add to pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in pork. Serve with rice. Makes 4 servings.

Apricot Beef Stir-Fry

1 teaspoon cornstarch
1/4 cup cold water
1/2 cup apricot preserves
2 tablespoons soy sauce
1/2 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1 pound boneless beef sirloin steak, thinly sliced
1 tablespoon canola oil
1 package (16 ounces) frozen asparagus stir-fry vegetable blend
Hot cooked rice

In a small bowl, whisk cornstarch and cold water until smooth. Stir in the apricot preserves, soy sauce, garlic, salt and pepper flakes; set aside.

In a large skillet or wok, stir-fry beef in oil until no longer pink; remove and keep warm. In the same pan, stir-fry the vegetable blend according to package directions. Return beef to the pan. Stir apricot mixture and add to beef mixture. Cook and stir until slightly thickened. Serve with rice. Makes 4 servings.

Pineapple Chicken Stir-Fry

1/4 cup soy sauce
2 tablespoons sugar
1 tablespoon white vinegar
1 tablespoon ketchup
1/2 teaspoon ground ginger
2 garlic cloves, minced
1 pound boneless skinless chicken breasts, cut into strips
2 tablespoons canola oil
1 package (16 ounces) frozen stir-fry vegetable blend
1 can (8 ounces) unsweetened pineapple chunks, drained
Hot cooked rice

In a small bowl, combine the first six ingredients; set aside. In a large skillet or wok, stir-fry chicken in oil for 5-6 minutes or until chicken juices run clear.

Add the vegetables; stir-fry for 3-4 minutes or until crisp-tender. Stir in pineapple and reserved soy sauce mixture; heat through. Serve with rice. Makes 6 servings.

Chunky Cod Stir-Fry

2 teaspoons cornstarch
1/3 cup chicken broth
2 tablespoons sherry or additional chicken broth
2 tablespoons reduced-sodium soy sauce
1/8 teaspoon crushed red pepepr flakes
1 garlic clove, minced
1 tablespoon canola oil
1 package (16 ounces) frozen stir-fry vegetable blend, thawed
1 small sweet red pepper, julienned
1 pound cod fillets, cut into 1-inch cubes
1/4 cup chopped peanuts
4 cups hot cooked rice

In a bowl, combine the first five ingredients until blended; set aside. In a nonstick skillet or wok, stir-fry garlic in oil for 30 seconds. Add mixed vegetables; stir-fry for 2 minutes. Add red pepper; stir-fry for 2 minutes or until crisp-tender.

Remove and keep warm. Add half of the cod to skillet; gently stir-fry for 3-5 minutes or until fish flakes easily with a fork. Remove and keep warm. Repeat with remaining cod.

Stir reserved broth mixture and add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Return vegetables and fish to the pan. Add peanuts. Gently stir to coat. Cover and cook for 1 minute or until heated through. Serve over rice. Makes 4 servings.

Chicken Noodle Stir-Fry

1 pound boneless skinless chicken breasts, cut into strips
2 tablespoons vegetable oil
1-1/2 cups water
2 garlic cloves, minced
2 packages (3 ounces each) chicken ramen noodles
1 package (16 ounces) frozen stir-fry vegetable blend
1 sweet red pepper, julienned
2 tablespoons soy sauce

In a large skillet or wok, stir-fry the chicken in oil. Add water and garlic; bring to a boil. Add the noodles and contents of seasoning packets, vegetables, red pepper and soy sauce. Cover and simmer for 7-9 minutes or until noodles and vegetables are tender. Makes 4 servings.

Shrimp Stir-Fry

2 tablespoons cornstarch
3/4 cup cold water
2 tablespoons reduced-sodium soy sauce
1 teaspoon garlic powder
1/2 teaspoon ground ginger
2 cups fresh broccoli florets
2 tablespoons olive oil
1 medium sweet red pepper, julienned
3 green onions, chopped
1 pound uncooked medium shrimp, peeled and deveined
1 cup frozen stir-fry vegetable blend, thawed
3 garlic cloves, minced
1/4 cup chopped peanuts

In a small bowl, combine cornstarch and water until smooth. Stir in the soy sauce, garlic powder and ginger; set aside. In a large nonstick skillet or wok, stir-fry broccoli in oil for 2 minutes.

Add red pepper and onions; stir-fry for 2-3 minutes or until vegetables are crisp-tender. Add the shrimp, Oriental vegetables and garlic; cook 3 minutes longer.

Stir cornstarch mixture and stir into shrimp mixture. Add the peanuts. Bring to a boil; cook and stir for 2 minutes or until thickened. Makes 4 servings.

Spinach Beef Stir-Fry

1/4 cup reduced-sodium soy sauce
1 boneless beef sirloin steak (1 pound), cut into thin strips
2 teaspoons cornstarch
1/2 teaspoon beef bouillon granules
1/2 teaspoon Chinese five-spice powder
1/2 cup water
2 tablespoons canola oil, divided
1 cup sliced fresh carrots
1 medium green pepper, julienned
1 cup sliced celery
1 cup sliced fresh mushrooms
1 can (8 ounces) sliced water chestnuts, drained
1/2 cup sliced green onions
6 cups torn fresh spinach
Hot cooked rice, optional

Place soy sauce in a large resealable plastic bag; add steak. Seal bag and turn to coat; refrigerate for up to 2 hours. Drain and discard soy sauce.

In a bowl, combine the cornstarch, bouillon, five-spice powder and water until smooth; set aside. In a large nonstick skillet or wok, sir-fry beef in batches in 1 tablespoon hot oil until beef is no longer pink. Remove from skillet and set aside.

Stir-fry carrots in remaining oil for 2 minutes. Add the green pepper, celery and mushrooms; stir-fry for 3 minutes. Add the water chestnuts and onions; stir-fry for 2 minutes or until vegetables are crisp-tender.

Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes. Add spinach and beef; cook and stir until spinach is wilted and beef is heated through. Serve over rice if desired. Makes 4 servings.

Chinese Five Spice
2 tablespoons aniseed
2 tablespoons fennel seed
2 tablespoons ground cinnamon
2 tablespoons whole cloves
2 tablespoons whole peppercorns

In a spice grinder or with a mortar and pestle, combine all ingredients (in batches if necessary); grind until mixture becomes a fine powder. Store in an airtight container for up to 6 months. Makes about 1/2 cup.

Asparagus Beef Stir-Fry

1 pound lean ground beef
2 cups cut fresh asparagus (1-inch pieces)
1 can (8 ounces) sliced water chestnuts, drained
1 package (5 ounces) sliced fresh shiitake mushrooms
1 teaspoon minced garlic
2 teaspoons sesame oil
2 tablespoons cornstarch
1-1/2 cups beef broth
1/3 cup hoisin sauce
2 tablespoons reduced-sodium soy sauce
1 teaspoon minced fresh gingerroot
1 large tomato, chopped
Hot cooked rice, optional

In a large skillet or wok, cook beef over medium heat until no longer pink; drain and set aside. In the same pan, stir-fry the asparagus, water chestnuts, mushrooms and garlic in oil for 5 minutes or until crisp-tender.

In a small bowl, combine the cornstarch, broth, hoisin sauce, soy sauce and ginger until blended; pour over vegetables. Return beef to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the tomato. Serve with rice if desired. Makes 4 servings.

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.

Thai Beef Stir-Fry

1/2 cup packed brown sugar
2 tablespoons cornstarch
2 cups beef broth
1/3 cup soy sauce
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground ginger
1/4 teaspoon hot pepper sauce
2 pounds boneless beef sirloin steak, cut into thin strips
6 tablespoons olive oil, divided
2 cups fresh cauliflowerets
1-1/2 cups julienned carrots
4 cups fresh broccoli florets
2 cups sliced fresh mushrooms
1/4 cup peanut butter
Hot cooked spaghetti
1/2 cup chopped peanuts

In a bowl, combine the first eight ingredients until smooth; set aside. In a large skillet or wok, stir-fry beef in 3 tablespoons oil until meat is no longer pink. Remove and keep warm.

In the same skillet, stir-fry cauliflower and carrots in remaining oil for 5 minutes. Add broccoli; stir-fry for 7 minutes. Add mushrooms; stir-fry 6-8 minutes longer or until the vegetables are crisp-tender.

Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add beef and peanut butter. Cook and stir over medium heat until peanut butter is blended. Serve over spaghetti. Sprinkle with peanuts. Makes 6 servings.

Stir-Fried Basil Chicken

1 tablespoon water
1 tablespoon soy sauce
2 teaspoons sugar
1-3/4 pounds boneless skinless chicken breasts, cut into strips
3 green onions, sliced
6 teaspoons canola oil, divided
3 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
6 cups sliced bok choy
1 cup loosely packed fresh basil leaves, thinly sliced

In a large resealable bag, combine the water, soy sauce and sugar; add chicken. Seal bag and turn to coat. Refrigerate for 30 minutes.

In a wok or skillet, stir-fry the onions in 1 teaspoon oil until crisp-tender. Stir in garlic and pepper flakes; cook and stir for 1 minute. Remove and keep warm.

Drain and discard any marinade from chicken. In the same wok, stir-fry chicken in 3 teaspoons oil for 4-5 minutes or until juices run clear.

Meanwhile, in another skillet, saute the bok choy in remaining oil until crisp-tender. Add onion mixture to chicken. Stir in basil; heat through. Serve with bok choy. Makes 4 servings.

Pepper Steak Stir-Fry

1 tablespoon cornstarch
1/2 cup water
1/2 cup picante sauce
2 tablespoons reduced-sodium soy sauce
2 teaspoons minced fresh gingerroot
1 pound boneless beef sirloin steak, cut into 1-inch strips
3 teaspoons canola oil, divided
1 medium green pepper, julienned
1 cup sliced fresh mushrooms
6 green onions, cut into 1/4-inch pieces
1 garlic clove, minced
Hot cooked rice, optional

In a bowl, combine the cornstarch and water until smooth. Stir in the picante sauce, soy sauce and ginger; set aside. In a large nonstick skillet or wok, stir-fry meat in 2 teaspoons oil for 1-2 minutes.

Remove meat with a slotted spoon and keep warm. Add the pepper, mushrooms, onions, garlic and remaining oil to the skillet. Stir-fry for 3 minutes.

Stir picante sauce mixture and add to skillet with meat. Bring to a boil; cook and stir for 1-2 minutes or until thickened and vegetables are crisp-tender. Serve with rice if desired. Makes 4 servings.

Apricot Beef Stir-Fry

1 can (15 ounces) apricot halves
2 tablespoons cornstarch
3/4 cup beef broth
2 tablespoons soy sauce
1-1/2 pounds boneless beef top round or beef sirloin steak, cut into thin strips
1 tablespoon canola oil
2 cups fresh broccoli florets
1/2 cup chopped onion
1 cup cherry tomatoes
Hot cooked rice

Drain apricots, reserving 1/4 cup juice. Cut apricots in quarters and set aside. In a small bowl, whisk the cornstarch, broth, soy sauce and reserved juice until smooth; set aside.

In a large skillet or wok, stir-fry beef in oil for 3 minutes. Add broccoli and onion; stir-fry 2-3 minutes longer or until vegetables are crisp-tender. Stir sauce and add to the pan.

Bring to a boil; cook and stir for 2 minutes or until thickened. Add tomatoes and reserved apricots; cook until heated through. Serve over rice. Makes 6 servings.

Asian Pork Cabbage Stir-Fry

6 cups chopped cabbage, cut into 1-inch pieces
3 teaspoons vegetable oil, divided
4 medium carrots, julienned
1 pork tenderloin (1 pound), cut into 3/4-inch pieces
2 tablespoons minced fresh gingerroot
1 cup reduced-sodium chicken broth, divided
1/4 cup reduced-sodium soy sauce
4 teaspoons cornstarch
Hot cooked rice, optional

In a large nonstick skillet or wok, stir-fry cabbage in 1 teaspoon oil for 1-2 minutes or until crisp-tender. Add carrots; stir-fry 3-4 minutes longer or until carrots are crisp-tender. Remove and keep warm.

In the same pan, stir-fry pork in remaining oil for 2 minutes. Add ginger and stir-fry for 2 minutes or until pork is lightly browned. Stir in 3/4 cup broth and soy sauce. Bring to a boil. Reduce heat; cover and simmer for 3 minutes or until meat juices run clear.

Combine cornstarch and remaining broth until smooth. Gradually stir into pan. Stir in the cabbage mixture. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Serve with rice if desired. Makes 4 servings.

Creamy Shrimp Stir-Fry

1/2 pound fresh mushrooms, sliced
1 can (8 ounces) sliced water chestnuts, drained
1 small onion, halved and sliced
1 medium carrot, cut into 1/4-inch slices
1 celery rib, cut into 1/4-inch slices
2 tablespoons butter or stick margarine
1-1/2 pounds uncooked medium shrimp, peeled and deveined
1 cup (8 ounces) sour cream
1/2 cup plain yogurt
1/4 teaspoon pepper
Hot cooked rice

In a large skillet or wok, stir-fry vegetables in butter until crisp-tender. Add shrimp; cook and stir for 2-3 minutes or until shrimp turn pink. Reduce heat to low. Add the sour cream, yogurt and pepper; cook and stir until heated through (do not boil). Serve over rice. Makes 6 servings.

Pineapple Chicken Stir-Fry

1 can (20 ounces) unsweetened pineapple tidbits
2 tablespoons cornstarch
1/4 cup cider vinegar
1/4 cup ketchup
2 tablespoons brown sugar
2 tablespoons soy sauce
1/4 teaspoon ground ginger
1-1/2 pounds boneless skinless chicken breasts, cubed
3 tablespoons canola oil, divided
1/2 teaspoon garlic salt
2 medium carrots, sliced
1 medium green pepper, julienned
1 medium tomato, cut into wedges
Hot cooked rice

Drain pineapple, reserving the juice; set pineapple aside. In a small bowl, combine cornstarch and reserved juice until smooth. Stir in the vinegar, ketchup, brown sugar, soy sauce and ginger; set aside.

In a wok or large skillet, stir-fry the chicken in 2 tablespoons oil for 5-6 minutes or until juices run clear; sprinkle with garlic salt. Remove and keep warm. Stir-fry the carrots in remaining oil for 4 minutes. Add green pepper; cook and stir until vegetables are crisp-tender. Add the chicken and pineapple.

Stir pineapple juice mixture; pour into pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add the tomato wedges. Serve with rice. Makes 6 servings.

Vegetable Chicken Stir-Fry

1 tablespoon cornstarch
1 cup reduced-sodium chicken broth
1/4 cup reduced-sodium soy sauce
1 pound boneless skinless chicken breasts, cut into strips
3 garlic cloves, minced
Dash ground ginger
2 tablespoons olive oil, divided
2 cups fresh broccoli florets
1 cup fresh cauliflowerets
1 cup sliced fresh carrots
1 cup fresh or frozen snow peas
1 teaspoon sesame seeds, toasted

In a small bowl, combine the cornstarch, broth and soy sauce until smooth; set aside. In a large nonstick skillet, stir-fry the chicken, garlic and ginger in hot oil for 4-5 minutes or until chicken is no longer pink. Remove and keep warm.

In a large skillet, stir-fry broccoli, carrots and cauliflower in the remaining oil for 4 minutes or until crisp-tender. Add snow peas; stir-fry for 2 minutes. Stir broth mixture; add to pan. Bring to a boil; cook and stir for 1 minute or until thickened. Add chicken; cook until heated through. Top with sesame seeds. Makes 4 servings.

Spicy Turkey Stir-Fry

1 tablespoon cornstarch
1 tablespoon sugar
1 cup reduced-sodium chicken broth
1/4 cup reduced-sodium soy sauce
2 tablespoons cider vinegar
1/8 to 1/4 teaspoon cayenne pepper
3 cups fresh broccoli florets
2 tablespoons water
1 pound boneless skinless turkey breast, cut into 3/4-inch pieces
2 teaspoons canola oil
1 medium sweet red pepper, cut into 3/4-inch pieces
1 garlic clove, minced
1/4 teaspoon ground ginger or 1 teaspoon minced fresh gingerroot
2 green onions, sliced
2 tablespoons dry roasted peanuts
Hot cooked rice

In a bowl, combine the first six ingredients until smooth; set aside. In a nonstick skillet coated with cooking spray, stir-fry turkey in hot oil for 2-3 minutes.

Add sweet pepper, garlic, ginger and broccoli; stir-fry for 3-4 minutes or until vegetables are crisp-tender. Stir broth mixture; add to pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Sprinkle with onions and peanuts. Serve with rice. Makes 4 servings.

Stir-Fried Beef on Lettuce

1/3 cup reduced-sodium soy sauce
1/3 cup white wine or chicken broth
1 pound boneless beef sirloin steak, cut into 1/8-inch strips
1 teaspoon cornstarch
1/2 pound fresh mushrooms, sliced
2 cups fresh snow peas
4 teaspoons vegetable oil
4 cups shredded lettuce

In a small bowl, combine soy sauce and wine or broth. Reserve 1/4 cup. Pour remaining soy sauce mixture into a large resealable plastic bag; add the beef; seal and turn to coat. Refrigerate for 15 minutes. In a small bowl, combine the cornstarch and reserved soy sauce mixture until smooth; set aside.

In a nonstick skillet, stir-fry mushrooms and snow peas in 2 teaspoons oil for 3-4 minutes or until snow peas are crisp-tender. Remove and keep warm.

Drain and discard marinade from beef. In the same skillet, stir-fry beef in remaining oil for 2 minutes. Stir cornstarch mixture; add to skillet. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Place lettuce on four serving plates. Top with beef mixture and snow pea mixture. Makes 4 servings.

Stir-Fried Walnut Chicken

1 teaspoon plus 3 tablespoons cornstarch, divided
2 teaspoons plus 3 tablespoons reduced-sodium soy sauce, divided
1 pound boneless skinless chicken breasts, cut into strips
1-1/2 cups reduced-sodium chicken broth
1-1/2 teaspoons grated fresh gingerroot
5 teaspoons vegetable oil, divided
1 medium onion, quartered
1 garlic clove, minced
1 medium sweet red pepper, julienned
1/2 cup fresh broccoli florets
1/2 cup chopped carrot
1 can (8 ounces) sliced water chestnuts, drained
3 cups cooked long grain rice
1/4 cup chopped walnuts, toasted

In a small bowl, combine 1 teaspoon cornstarch and 2 teaspoons soy sauce until smooth. Place the chicken in a large resealable plastic bag; add soy sauce mixture. Seal bag and turn to coat; refrigerate for 30 minutes.

In another bowl, combine the remaining cornstarch and soy sauce until smooth. Stir in the broth and ginger; set aside. In a large nonstick skillet or wok, stir-fry chicken in 2 teaspoons hot oil until no longer pink; remove and keep warm.

In the same pan, stir-fry onion and garlic in remaining oil until tender. Add the red pepper, broccoli, carrot and water chestnuts; cook and stir until vegetables are crisp-tender.

Stir broth mixture and stir into vegetables. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return chicken to the pan; heat through. Serve with rice. Sprinkle with walnuts. Makes 6 servings.

Rice Stir-Fry

4 ounces pork tenderloin, cut into 1/2-inch cubes
4-1/2 teaspoons canola oil, divided
1/2 cup sliced fresh mushrooms
1/2 cup fresh sugar snap peas
1/2 cup sliced water chestnuts
2 tablespoons chopped green pepper
2 tablespoons chopped sweet red pepper
1 tablespoon chopped green onion
1/4 teaspoon minced garlic
1 tablespoon soy sauce
1/4 teaspoon sugar
1-1/2 cups leftover cooked long grain rice

In a large skillet or wok, saute the pork in 2 teaspoons oil for 3-5 minutes or until no longer pink. Remove and keep warm. In the same pan, heat remaining oil. Add the mushrooms, peas, water chestnuts, peppers, onion and garlic; stir-fry until vegetables are crisp-tender.

Combine the soy sauce and sugar; stir into vegetable mixture. Cook for 1-2 minutes. Return pork to the pan. Stir in rice; cook for 3-5 minutes or until heated through, stirring occasionally. Makes 4 servings.

Colorful Beef Stir-Fry

1/4 cup reduced-sodium soy sauce
1 tablespoon honey
2 teaspoons sesame oil
3 garlic cloves, minced
1/8 teaspoon ground ginger
1/2 pound boneless beef sirloin steak, thinly sliced
4-1/2 teaspoons cornstarch
1/2 cup reduced-sodium beef broth
1-1/2 teaspoons canola oil
1 small green pepper, cut into chunks
1 small onion, cut into chunks
1 medium carrot, julienned
1/4 cup sliced celery
1 small zucchini, julienned
1/2 cup fresh snow peas
1/2 cup canned bean sprouts, rinsed and drained
Hot cooked rice or linguine, optional

In a small bowl, combine the first five ingredients. Place beef in a large resealable plastic bag; add half of the marinade. Seal bag and turn to coat; refrigerate for at least 2 hours. Cover and refrigerate remaining marinade.

In a small bowl, combine cornstarch and broth until smooth. Stir in reserved marinade; set aside. Drain and discard marinade from beef. In a large nonstick skillet or wok coated with cooking spray, cook beef in 1 teaspoon oil until no longer pink; drain. Remove and keep warm.

In the same pan, stir-fry green pepper and onion in remaining oil for 2 minutes. Add carrot and celery; stir-fry for 2-3 minutes. Add zucchini and snow peas; stir-fry for 1 minute. Add bean sprouts; cook 1 minute longer.

Stir broth mixture and stir into vegetable mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return beef to the pan; heat through. Serve over rice or linguine if desired. Makes 4 cups.