East Meets West A Stir Fry Recipes

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EAST MEETS WEST - A STIR FRY



East Meets West - a Stir Fry image

Make and share this East Meets West - a Stir Fry recipe from Food.com.

Provided by Malriah

Categories     Lunch/Snacks

Time 38m

Yield 2-4 serving(s)

Number Of Ingredients 16

1 1/2 teaspoons vegetable oil
1/2 teaspoon dried chili flakes
6 ounces ground chicken
3/4 cup cliced onion
3/4 cup sliced red bell peppers or 3/4 cup yellow bell pepper
3/4 cup small broccoli floret
3/4 cup sugar snap peas or 3/4 cup snow pea pods
3/4 cup zucchini, sliced into matchstick strips
2 cloves garlic, minced
1 teaspoon ginger, minced
2 tablespoons honey
1 1/2 cups chicken broth
1 1/2 teaspoons cornstarch
1 teaspoon soy sauce
1 1/2 teaspoons sesame oil
2 cups hot cooked brown rice

Steps:

  • Heat wok or large skillet over medium/high heat.
  • Add veggie oil and chile flakes.
  • Add soy sauce, chicken, broccoli and bell pepper; stir fry for 1 minute.
  • Add pea pods, zucchini and onion;stir fry for 1 minute.
  • Add garlic, ginger and honey;continue to cook an additional 2-4 minutes until veggies are close to desired doneness.
  • Mix broth, sesame oil and corn starch; add to your pan.
  • Stir constantly until boiling, reduce heat and simmer for 2-4 minutes.
  • Place rice on serving dish (es).
  • Pour stir fry mixture over rice and serve.
  • I served it family style on one big platter and allowed everyone to scoop out what they wanted.

EAST MEETS WEST VEGETABLE SOBA STIR-FRY



East Meets West Vegetable Soba Stir-Fry image

I came with this one afternoon whilst in the mood for a stir-fry & the taste of soy. I used butter instead of oil to give it a creamier, almost cheesy taste that still allows it to maintain its Eastern background, but with an Italian perk. It can easily be doubled & you can add tofu for more protein & bell peppers for more of a zip.

Provided by SamiBTX

Categories     One Dish Meal

Time 27m

Yield 2 serving(s)

Number Of Ingredients 12

4 ounces buckwheat soba noodles
2 cups broccoli, florrets (fresh or frozen)
2 cups yellow squash, quartered
6 green onions, stalks finely chopped (with bulbs)
2 medium garlic cloves, chopped
2 tablespoons teriyaki soy sauce (regular soy sauce is fine)
1 cup plain soymilk (I used Silk Light)
2 tablespoons vegan butter
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (optional)
black pepper
salt

Steps:

  • Wash & chop all the vegetables, place the onions & garlic in a medium sauce pan & saute on medium-high heat with 12 tablespoon of the butter for one minute until slightly tender. Pour in 12 cup of the soymilk & one tablespoon of the soy sauce & stir until it bubbles.
  • Then add all of the vegetables & the rest of the soymilk & simmer still on medium-high heat until once again it bubbles.
  • Add the paprika, cayenne (if using) & black pepper & the other tablespoon of soy sauce & butter & reduce to medium heat & simmer for ten minutes, stirring frequently.
  • Meanwhile, salt & put the water on to boil & cook the soba until tender (typically four to five minutes) & drain.
  • Serve the stir-fry sauce over the noodles & top with salt & pepper.
  • Enjoy!

Nutrition Facts : Calories 340.4, Fat 3.5, SaturatedFat 0.5, Sodium 1566.9, Carbohydrate 65.7, Fiber 5.9, Sugar 10.9, Protein 19.2

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