Type what you have

Ingredients

• ✓ asian vegetable medley
• olive oil
• chicken breast
• garlic
• salt
• black pepper
• honey
• soy sauce
• mushroom
• water
• instant white rice

Instructions

1. 1 Heat olive oil in a wok over medium heat. Add chicken and garlic to hot oil; season with salt and pepper. Cook and stir until chicken is browned, about 5 minutes. Add honey and 1 tablespoon soy sauce; stir to coat chicken. Transfer chicken to a plate, leaving juices in the wok.
2. 2 Add frozen vegetables, mushrooms, and remaining 3 tablespoons soy sauce to the wok. Cook and stir over medium heat until vegetables are crisp on the outside and tender on the inside, about 7 minutes.
3. 3 Stir chicken back into the wok and cook until no longer pink in the centers and sauce is reduced, 5 to 10 minutes.
4. 4 Meanwhile, stir together water and rice in a microwave-safe bowl until well combined. Cover and cook in the microwave on high until water is fully absorbed, about 5 minutes.
5. 5 Serve chicken and vegetables over hot rice.

By Alisa Provost

Ingredients

• ✓ asian vegetable medley
• udon noodle
• vegetable oil
• cornstarch
• garlic
• ginger
• soy sauce
• water
• rice wine vinegar
• sugar
• sesame oil
• pork tenderloin

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain and set aside.
2. 2 While noodles are cooking, blend vegetable oil, cornstarch, garlic, and ginger together in a large bowl until cornstarch is dissolved. Mix in frozen vegetables, tossing to lightly coat.
3. 3 Whisk soy sauce, water, vinegar, and sugar together in a small bowl.
4. 4 Heat sesame oil in a wok over medium-high heat. Cook and stir pork strips in the hot oil until just browned, 5 to 7 minutes. Add frozen vegetables and cook, stirring constantly to prevent burning, about 2 minutes. Stir in soy sauce mixture. Add drained udon and stir-fry until vegetables are tender and pork strips are no longer pink in the centers, about 2 minutes more.

By Aliz

Ingredients

• ✓ asian vegetable medley
• ground beef
• green onion
• water
• ramen noodle
• hoisin sauce
• soy sauce
• sriracha sauce
• brown sugar
• cilantro
• five-spice powder
• ginger
• green onion
• sesame seed

Instructions

1. 1 Cook ground beef and white part of green onions in a large skillet over medium-high heat until meat is no longer pink and onions are soft and translucent, about 5 minutes. Remove from pan, drain, and set aside.
2. 2 Add water, ramen noodles, and frozen vegetables to the same skillet. Bring to a boil and cook until noodles are tender, 3 to 5 minutes.
3. 3 Meanwhile, combine hoisin sauce, soy sauce, Sriracha sauce, brown sugar, cilantro, Chinese five-spice, and ginger in a small bowl; stir until sauce is well combined.
4. 4 Return meat to the skillet, add sauce, and and stir until heated through, about 2 minutes. Serve topped with green onions and sesame seeds.

By Yoly