ASIAN RICE SALAD WITH SHRIMP
Provided by Food Network Kitchen
Time 40m
Number Of Ingredients 16
Steps:
- Whisk the garlic, ginger, sesame oil, vinegar, soy sauce and sugar in a large bowl. Transfer 2 tablespoons of the dressing to a medium bowl, add the shrimp and toss. Add the carrot, celery and snow peas to the remaining dressing and toss.
- Heat a large skillet over high heat and add 2 teaspoons vegetable oil. Add the shrimp and stir-fry until they turn pink, 3 to 4 minutes, then transfer to the bowl with the vegetables. Add 3 to 4 tablespoons water to the skillet and scrape up the browned bits with a wooden spoon, then add the liquid to the bowl with the shrimp. Let the skillet reheat, then add the remaining 1 teaspoon vegetable oil and stir-fry the rice until toasted, about 2 minutes. Remove from the heat and let cool.
- Add the rice and scallions to the shrimp-vegetable mixture and toss. Divide among bowls and top with the lettuce, sprouts, chow mein noodles and/or peanuts.
HEARTY STIR-FRY SALAD
"I tossed together this tasty salad for some business friends a few years ago," explains Michelle Smith from Running Springs, California. "The meat has to marinate first, but it's well worth the wait. In fact, after serving this dish I received two proposals for marriage plus one offer to be a live-in cook!"
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 6-8 servings.
Number Of Ingredients 18
Steps:
- In a bowl, combine the first seven ingredients. Pour 2/3 cup marinade into a large resealable plastic bag; add beef. Pour 1/3 cup marinade into another plastic bag; add chicken. Seal bags and turn to coat; refrigerate for up to 2 hours. Cover and refrigerate remaining marinade. , Drain and discard marinade from beef and chicken. In a large skillet or wok, heat 1-1/2 teaspoons oil; stir-fry beef until no longer pink. Remove and keep warm. In the same pan, stir-fry chicken in 1-1/2 teaspoons oil until juices run clear. Remove and keep warm. Stir-fry carrots and broccoli in remaining oil for 5 minutes. Add the green pepper, onion and mushrooms; stir-fry for 5-6 minutes or until vegetables are crisp-tender. Stir in cilantro and reserved marinade., Toss salad greens and oranges; place on a large serving plate. Top with the stir-fried beef, chicken and vegetables.
Nutrition Facts :
VIETNAMESE LEMONGRASS BEEF AND NOODLE SALAD
Bun bo xao, a zesty stir-fry of marinated beef hot from the wok paired with room temperature rice noodles, makes a satisfying main-course salad year-round. Dressed with a classic Vietnamese dipping sauce and topped with roasted peanuts, the flavors are clean, bright and restorative. Yes, this recipe calls for a lot of ingredients, but the prep is simple, and it's an easy introduction to Vietnam cooking for the uninitiated.
Provided by David Tanis
Categories dinner, lunch, pastas, salads and dressings, main course
Time 1h
Yield 4 servings
Number Of Ingredients 24
Steps:
- In a small bowl combine sugar, rice vinegar and lime juice and stir to dissolve. Add fish sauce, garlic, ginger, chiles and 1/2 cup water and stir together. Let sit for 15 minutes for flavors to meld. (May be prepared a day ahead and refrigerated.)
- Bring a large pot of water to the boil. Add rice noodles, stir and turn off heat. Let noodles soften (5 to 8 minutes, depending on brand), then drain and rinse with cold water. Leave in colander at room temperature.
- Meanwhile, combine beef, fish sauce, sugar, garlic and lemon grass in a bowl. Massage seasoning into beef and let sit for 15 minutes.
- Line a serving bowl or four individual large wide soup bowls with a few lettuce leaves and top with noodles.
- Heat the oil in a wok over high heat. When wok is nearly smoking, add beef and quickly stir-fry until lightly browned and just cooked, about 2 minutes. Work in batches if necessary so meat browns and doesn't steam. (If you do not have a wok, you may use a cast iron skillet and work in batches.)
- Top noodles with cooked beef, scallions, carrot, cucumber and daikon. Sprinkle with herbs, crushed peanuts and fried shallots (add sprouts if using). Drizzle lightly with dipping sauce and pass remaining sauce at table.
STIR-FRIED RICE NOODLE SALAD (PAD THAI)
In this popular Thai dish, chewy noodles are paired with crunchy vegetables.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 19
Steps:
- Soak noodles in warm water for 20 minutes, or until softened; drain well. Meanwhile, combine 1/4 cup water, sugar, vinegar, fish sauce, tamarind mixture, and dried chiles in a small saucepan. Simmer, stirring, for 5 minutes. Remove from heat, add dried shrimp, and set aside.
- Heat oil in a large nonstick skillet or wok over medium heat. Add shallots and garlic, and stir-fry for 2 minutes. Stir in sugar mixture, and reduce heat to lowest possible setting. Bring a medium saucepan of salted water to a boil. Add string beans, and cook for 1 1/2 minutes. Add sugar-snap peas, and continue cooking for 30 seconds. Drain, and set aside.
- In another large nonstick skillet, cook shrimp over medium-high heat, 3 minutes per side. Meanwhile, add noodles, a quarter of the bean sprouts, and half the scallions to the shallot mixture. Raise heat to high, and boil, stirring, for 2 minutes. Add shrimp, string beans, and sugar-snap peas, and stir for 1 minute more. Turn out noodles onto a platter, sprinkle with peanuts and remaining scallions, and arrange lime quarters, coriander sprigs, and remaining bean sprouts beside them.
Nutrition Facts : Calories 420 g
More about "stir fry salad with rice recipes"
VEGETABLE FRIED RICE SALAD - JAMIE GELLER
From jamiegeller.com
- Sauce: 1. Whisk scallions, soy sauce, vinegar, honey, hot sauce, ginger, garlic, and oil together and set aside.
- 2. Add broccoli, peas, carrots, edamame, and scallions and stir fry until cooked through and lightly browned.
ASIAN SIDE SALAD - RECIPETIN EATS
STIR-FRY SALAD - COOKING WITH ELO
From cookingwithelo.com
CABBAGE STIR-FRY WITH CARROTS AND PEPPERS - HEALTHIER …
From healthiersteps.com
COOKING CHANNEL - FOOD NETWORK
From foodnetwork.com
CHICKEN AND BROCCOLI STIR FRY - THE SUBURBAN SOAPBOX
From thesuburbansoapbox.com
BRUSSELS SPROUTS STIR-FRY AND MORE RECIPES WE MADE THIS WEEK
From bonappetit.com
ROASTED VEGETABLES WITH STIR-FRY SAUCE AND BROWN RICE
From cuisinewithme.com
BETTER THAN TAKEOUT SHRIMP FRIED RICE - THE RECIPE CRITIC
From therecipecritic.com
VEGGIE STIR FRY RECIPE WITH WILD RICE -SIMPLE GREEN …
From simplegreenmoms.com
STIR-FRIED LETTUCE - LEITE'S CULINARIA
From leitesculinaria.com
BROWN RICE STIR-FRY WITH VEGETABLES - SIMPLE VEGAN BLOG
From simpleveganblog.com
EASY VEGETABLE STIR FRY RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
SPRING VEGGIE STIR-FRY - COOKIE AND KATE
From cookieandkate.com
STIR-FRIED LETTUCE, A HEALTHY COOKED LETTUCE RECIPE
From thewoksoflife.com
THE BEST CHINESE FRIED RICE (EASY 15-MINUTE RECIPE!)
From everydayeasyeats.com
EASY SHRIMP STIR FRY WITH VEGETABLES - BOWL OF DELICIOUS
From bowlofdelicious.com
EASY RICE AND BEAN STIR FRY - SHE LIKES FOOD
From shelikesfood.com
VEGGIE & RICE STIR-FRY - COOKING MATTERS
From cookingmatters.org
CRISPY RICE SALAD - RUNNING ON REAL FOOD
From runningonrealfood.com
CHICKEN STIR FRY WITH RICE NOODLES - RECIPETIN EATS
From recipetineats.com
STIR-FRIED CRISPY BEEF | JAMIE OLIVER BEEF RECIPES
From jamieoliver.com
SIMPLE CHICKEN STIR FRY RECIPE | MINUTE® RICE
From minuterice.com
CHICKEN CASHEW STIR-FRY EXACTLY LIKE TAKEOUT - DIMSIMLIM.COM
From dimsimlim.com
LEFTOVER TURKEY STIR FRY: EASY 30-MINUTE RECIPE
From streetsmartnutrition.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love