Chinese Stir Fry Over Crunchy Slaw Recipes
CHINESE STIR-FRY
Make and share this Chinese Stir-Fry recipe from Food.com.
Provided by Cookin Okie
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cut beef into strips and brown in oil with onions.
- Add bouillon cubes, a few dashes of soy sauce and onion soup. (you can substitute dry onion soup and about 1 cup water).
- When it begins to boil, add vegetables and cover. Cook for apprx 10 mins, or until vegetables are crisp tender.
- Serve over prepared rice.
Nutrition Facts : Calories 877.6, Fat 13.4, SaturatedFat 4.9, Cholesterol 58, Sodium 1124.5, Carbohydrate 138.9, Fiber 8.2, Sugar 8.3, Protein 48.5
CHINESE STIR-FRY OVER CRUNCHY SLAW
Steps:
- 1. In a medium bowl, whisk together soy sauce, vinegar, sesame oil and chili-garlic sauce. Add chicken; toss to coat. Let stand 15 minutes.
- 2. Remove chicken from sauce. Whisk water and cornstarch into sauce until smooth.
- 3. Heat vegetable oil in wok or large skillet over high heat until hot. Add chicken; stir-fry 3 minutes or until chicken is almost cooked through. Add bell pepper, now peas, green onions and garlic; stir fry 1 minute. Add sauce; stir-fry 1 minute or until sauce thickens and chicken is no longer pink in center.
- 4. Divide coleslaw mix between 2 plates; top with chicken mixture. Sprinkle with peanuts and cilantro.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CHINESE STIR-FRY OVER CRUNCHY SLAW
Adapted from a recipe I found in a magazine. You can serve rice on the side if you must but it really isn't needed this makes very generous, healthy portions. The nutrional numbers on this recipe will be a little off because you throw away the marinade but it is in the ingredients (hope that makes sense, lol)
Provided by riffraff
Categories Lunch/Snacks
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 15
Steps:
- In a medium bowl whisk together soy sauce, vinegar, sesame oil and chili-garlic sauce.
- Divide in half, reserving half for sauce, other half is for marinade.
- Add Chicken to half the sauce, toss to coat and let stand 15 minutes.
- Whisk water and cornstarch into reserved sauce until smooth and set aside.
- Remove chicken from marinade.
- Heat oil in wok over high heat till hot.
- Add chicken and stir fry until almost cooked through, about 3 minutes.
- Add bell pepper, snow peas, green onions and garlic, stir fry for 1 minute.
- Add reserved sauce and stir fry another minute till the sauce has thickened and chicken is completely done.
- Divide cole slaw mix between 2 plates, top with chicken mixture.
- Sprinkle with peanuts and cilantro.
Nutrition Facts : Calories 423.8, Fat 26.1, SaturatedFat 3.5, Cholesterol 75.5, Sodium 4166.1, Carbohydrate 12.9, Fiber 2.8, Sugar 4.3, Protein 35.2
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