Vegetable And Pierogi Stir Fry Recipes

ASIAN PIEROGY STIR FRY

Steps:

• Place pierogies in boiling water for 3 to 5 minutes; drain. Set aside.Heat oil in a large skillet on medium heat; sauté vegetables until heated through.Add carrot noodles and pierogies to skillet.Toss stir fry mix with the sauce of your choosing, if it looks a little thick, add ¼ cup water to thin the sauce.

FAJITA VEGETABLE STIR-FRY

Steps:

• Melt Country Crock® Spread in 12-inch nonstick skillet over medium-high heat and cook red peppers and onion until tender and golden, about 8 minutes. Stir in garlic, cumin and chili powder and cook, stirring frequently, 2 minutes. Remove from heat, stir in lime juice and cilantro.

PIEROGI STIR FRY

Steps:

• In a large frying pan, cook the bacon until crisp. Set aside to drain and cool.
• Remove the bacon fat (or not) and add 2 tablespoons oil.
• Add the frozen perogies (no need to thaw), carrots, and potato (if using) and cook on medium-high heat for about 10 minutes.
• Add the onion and bell pepper; cook another 5-7 minutes, until the onion and bell pepper start to char at the edges.
• Stir in the cabbage and garlic. Cook another 2-3 minutes. Reduce heat if necessary.
• Crumble the bacon and stir it into the pan.
• Season with salt and pepper to taste.
• Serve with sour cream.
• Servings are estimated.

VEGETABLE AND PIEROGI STIR-FRY

Steps:

• Place the pierogi in a microwave safe dish and cover with water. Heat for 5 minutes.
• Meanwhile, heat the oil in a large frying pan. Add the onion and garlic and saute over medium heat for 5 minutes or until soft.
• Add the spinach, peas and white wine. Saute until peas are cooked and spinach is wilted.
• Add the pierogi and generous lemon pepper. Saute until heated through and wine has completely evaporated.
• Top with shredded parmesan and serve.

VEGETABLE BEEF STIR-FRY

Steps:

• In a large bowl, combine the first five ingredients; add beef and toss to coat. Refrigerate for 15 minutes. For sauce, in a small bowl, combine the cornstarch, broth, ketchup, soy sauce and sesame oil until smooth; set aside., In a large nonstick skillet or wok coated with cooking spray, stir-fry the beef mixture in 1 teaspoon canola oil until no longer pink. Remove and keep warm. Stir-fry the onion in remaining canola oil for 2 minutes. Add green pepper; stir-fry for 2 minutes. Add tomatoes; stir-fry 1 minute longer., Return beef to the pan. Stir sauce; add to beef and vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened.