Polish Stir Fry Recipes

POLSKA KIELBASA STIR FRY

Steps:

• Add 1 TBS olive oil to a large saute pan over medium heat
• Stir in the onion and saute until translucent - about 5 minutes
• Add the minced garlic, saute 1 more minute
• Stir in and saute the carrots and celery for a couple of minutes
• Add the rest of the vegetables and kielbasa sausage and saute until al dente
• Finally, add the teriyaki sauce for seasoning and warm
• Serve over cooked rice

POLISH STIR-FRY

Steps:

• Heat a large nonstick skillet over medium high heat and brown kielbasa.
• Remove from pan. Cover kielbasa with foil to keep warm.
• Drain fat and add 1 tablespoon vegetable oil and 1 tablespoon butter.
• Add onion to the pan and saute for a few minutes to soften.
• Add chopped greens in batches as it wilts into the pan.
• When greens are wilted, add sauerkraut.
• Mix together reserved sauerkraut "juice", mustard, paprika, soy sauce, salt and pepper. Add to pan.
• Return kielbasa to pan. Toss to combine and transfer to a serving platter.

MY VERSION OF MY FRIEND JON'S POLISH STIR-FRY AND PIEROGIS POT STICKERS WITH HERBS AND SOUR CREAM

Steps:

• Cover the bottom of a skillet with softened butter. Arrange pierogis in the pan in a single layer. Add 1 cup water to the pan. Cover pan and place over medium high heat. Cook covered 8 minutes, remove lid and cook out any liquid in the pot.
• Heat a large nonstick skillet over medium high heat. Brown kielbasa and remove from pan. Cover kielbasa with foil to keep warm. Drain fat and add 1 tablespoon vegetable oil and 1 tablespoon butter. Raise heat to high. Add onion to the pan and saute for a few minutes to soften. Add chopped kale in batches as it wilts into the pan. When kale is wilted, add sauerkraut. Season stir-fry with mustard, paprika, salt and pepper. Return kielbasa to pan. Toss to combine and transfer to a serving platter.
• Let the pierogis "stick" and brown in the butter as the liquid evaporates. Remove crisp pierogis from heat to a plate.
• Stir together the chopped herbs and sour cream and season with salt and pepper. Serve with pierogis.

POLISH STIR-FRY

Steps:

• Lightly grease big, iron skillet (I like to use my chicken fryer), with canola oil.
• Brown the Kielbasa. Take it out and put it aside. Drain excess grease.
• Fry potatoes and carrots, stirring often, until half-cooked.
• Add onion and keep frying, stirring frequently.
• When the onion is half-cooked, add the cabbage and continue until everything is completely cooked.
• Return Kielbasa to the pan, mix well, and serve once it is reheated.
• This dish travels well and reheats well.

SKILLET ZUCCHINI AND SAUSAGE

Steps:

• Heat oil in a large skillet, lightly brown sausage. Add onion, celery, green pepper, garlic, oregano and pepper. Cook and stir until vegetables are almost tender. Add zucchini and tomatoes; cook and stir until zucchini is just tender. Sprinkle with seasoning blend.

STIR FRIED POLISH SAUSAGE AND VEGETABLES RECIPE

Steps:

• Bring a pot of water to a boil. Once the water is boiling, place the rice grains in the pot and wait until they are cooked. Get a frying pan to cook the polish sausage on. Put some olive oil on the pan before you begin cooking. Wait until the meat is cooked. Use another frying pan to heat up the peppers and onions. First chop the vegetables up then cook them on the frying pan. Once everything is cooked allow people to make their own stir fry. To make the salad add chopped up strawberries to the lettuce. Also cut up avocados and tomatoes to add to the salad. Finally sprinkle some pecan pieces on the top. Serve with choice of different dressings. Mix water and lemonade powder to make a drink.

SAUSAGE STIR-FRY

Steps:

• 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.