Type what you have

Ingredients

• ✓ stir-fry vegetable
• oil
• egg
• chicken broth
• soy sauce
• white rice

Instructions

1. 1 Heat oil in a large skillet over medium heat. Cook beaten eggs in hot oil until set, stirring occasionally. Remove scrambled eggs to a plate; set aside.
2. 2 Add vegetables, broth, and soy sauce to the same skillet; bring to a boil. Stir in rice; cover. Remove from heat and let stand for 5 minutes.
3. 3 Stir scrambled eggs into rice mixture. Serve hot.

By Minute Rice

Ingredients

• ✓ stir-fry vegetable
• rice
• cheddar cheese
• butter
• lemon juice
• chicken bouillon granules
• paprika
• black pepper
• tilapia fillet

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Combine cooked rice, thawed vegetables, and Cheddar cheese in a large bowl.
3. 3 Melt butter in a small saucepan over low heat; stir in lemon juice, bouillon granules, paprika, and black pepper.
4. 4 Add ½ butter mixture to rice mixture; stir to combine. Transfer rice mixture to the prepared baking dish. Place tilapia fillets in a single layer on top of rice; pour remaining butter mixture over top.
5. 5 Bake in the preheated oven until fish flakes easily with a fork, 35 to 40 minutes.

By KATHYP100

Ingredients

• ✓ stir-fry vegetable
• chicken stock
• soy sauce
• cornstarch
• garlic
• salt
• black pepper
• sesame oil
• shrimp

Instructions

1. 1 Gather all ingredients.
2. 2 Mix chicken stock, soy sauce, cornstarch, and garlic in a bowl; season with salt and pepper.
3. 3 Heat sesame oil in a large skillet over medium-high heat until oil shimmers; cook and stir vegetables in hot oil until softened, about 4 minutes.
4. 4 Add shrimp; cook and stir until shrimp begin to turn pink, about 3 minutes.
5. 5 Stir chicken stock mixture into vegetable-shrimp mixture. Continue to cook and stir until vegetables and shrimp are coated and sauce is thickened, about 5 minutes more.

By damialyon

Ingredients

• ✓ stir-fry vegetable
• whole-wheat noodle
• chicken stock
• orange marmalade
• tamari sauce
• ginger root
• black pepper
• lemon
• peanut oil
• chicken breast

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil.
2. 2 Stir in whole-wheat noodles and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through but is firm to the bite, 5 to 8 minutes. Drain well and set aside.
3. 3 Combine chicken stock, orange marmalade, tamari sauce, whole ginger root piece, and ground black pepper in a pot over medium-high heat.
4. 4 Bring sauce to a boil and reduce heat to medium. Simmer until sauce reduces and thickens; about 20 minutes.
5. 5 Remove sauce from heat. Stir in lemon juice and set aside.
6. 6 Heat peanut oil in a large skillet over medium-high heat.
7. 7 Cook and stir chicken in hot oil until golden, no longer pink in the center, and the juices run clear, 5 to 10 minutes.
8. 8 Remove chicken from skillet and set aside, leaving oil in the pan.
9. 9 Cook and stir the stir-fry vegetables in the same skillet used for the chicken until vegetables are almost tender, 4 to 5 minutes.
10. 10 Remove ginger root piece from sauce and discard.
11. 11 Stir chicken and sauce into vegetables and cook until heated through, 1 to 2 minutes.
12. 12 Serve over whole-wheat noodles.

By cookied

Ingredients

• ✓ stir-fry vegetable
• butter
• yellow onion
• garlic
• black pepper
• lemon
• marsala wine
• rotini pasta
• water
• salt

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add butter and stir until melted. Add onion and cook until translucent, 5 to 7 minutes. Add garlic and cook until fragrant and butter starts to burn, 1 to 2 minutes. Season with pepper.
2. 2 Carefully pour in lemon juice; pot will release steam. Add cooking wine and immediately turn pot off. Scrape the bottom of the pot with a spoon to loosen any browned bits. Add pasta, then just enough water to barely cover it.
3. 3 Place a steamer basket on top of the pasta. Add frozen vegetables and season with salt and pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, for 2 minutes, then release remaining pressure carefully using the quick-release method. Unlock and remove the lid. Remove steamer basket and stir vegetables into the pasta.

By Melanie

Ingredients

• ✓ stir-fry vegetable
• udon noodle
• soy sauce
• mirin
• sake
• garlic
• brown sugar
• ginger
• sesame oil
• shrimp
• green onion
• sesame seed

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add udon and cook until they float at the top, about 3 minutes. Continue cooking for 2 more minutes once they are floating, but be careful not to overcook.
2. 2 Meanwhile, mix together soy sauce, mirin, sake, garlic, brown sugar, and ginger in a bowl; stir to combine.
3. 3 Heat sesame oil in a wok over medium heat. Add shrimp and vegetables and stir fry for about 2 minutes. Remove shrimp and set aside.
4. 4 Pour teriyaki sauce over the vegetables. Continue cooking for 3 to 4 minutes longer. Add noodles, and shrimp. Toss to combine and cook until hot. Garnish each serving with green onions and sesame seeds.

By thedailygourmet

Ingredients

• ✓ stir-fry vegetable
• hoisin sauce
• sriracha sauce
• salmon fillet
• oil

Instructions

1. 1 Combine hoisin and Sriracha in a small bowl; mix well with a fork.
2. 2 Place a steamer in water in a stir-fry wok; bring water to a boil.
3. 3 Place salmon on the steamer and baste with hoisin mixture. Cover and cook until fish flakes easily with a fork, 7 to 10 minutes. Transfer salmon to a plate; remove steamer.
4. 4 Empty water and heat oil in the wok over high heat. Add stir-fry vegetables with any leftover hoisin mixture; cook until tender, about 5 minutes. Serve with salmon.

By L'amore il Cibo

Ingredients

• ✓ stir-fry vegetable
• peanut oil
• firm tofu
• spring onion
• black bean sauce
• vegetable broth

Instructions

1. 1 Heat peanut oil in a wok over medium-high heat. Crumble the drained tofu and stir-fry until crispy, about 5 minutes. Remove tofu with a slotted spoon and drain on a paper towel.
2. 2 Add spring onions and frozen vegetables. Stir-fry until crisp and heated throughout, about 5 minutes. Remove from wok and add to the tofu.
3. 3 Pour black bean sauce and vegetable broth into the wok. Stir together and cook until sauce is hot and has thickened, 3 to 5 minutes. Return tofu and vegetables to the wok; toss well to coat. Serve hot.

By Buckwheat Queen

Ingredients

• ✓ stir-fry vegetable
• vegetable broth
• soy sauce
• honey powder
• ginger
• sesame oil
• cornstarch
• garlic
• red pepper flakes
• vegetable oil
• skirt steak
• salt

Instructions

1. 1 Mix vegetable broth, soy sauce, honey powder, ginger, sesame oil, cornstarch, garlic, and red pepper flakes together in a small bowl.
2. 2 Heat vegetable oil in a wok until simmering. Add skirt steak, salt, and pepper. Cook until browned, about 5 minutes. Add stir-fry vegetables. Pour in sauce mixture. Cook until vegetables are heated through, about 5 minutes.

By thedailygourmet

Ingredients

• ✓ stir-fry vegetable
• chicken thigh
• salt
• black pepper
• sesame oil
• wonton mein noodle
• soy sauce
• mirin
• sake
• brown sugar
• garlic
• ginger root
• red pepper flakes

Instructions

1. 1 Season chicken pieces with salt and pepper.
2. 2 Heat sesame oil in a large skillet over medium-high heat. Add chicken pieces and cook, stirring, until chicken is browned, 3 to 5 minutes. Remove chicken to a plate and keep warm.
3. 3 Meanwhile, bring a pot of water to a boil over high heat. Add noodles and vegetables and cook until noodles are softened, about 3 minutes.
4. 4 Combine soy sauce, mirin, sake, brown sugar, garlic, ginger, and red pepper flakes in a bowl. Stir to combine and pour sauce into the skillet. Cook stirring frequently until sauce is thickened, about 3 minutes. Add chicken back into skillet with sauce.
5. 5 Drain noodles and vegetables and add to skillet. Stir to combine and serve

By thedailygourmet

Ingredients

• ✓ stir-fry vegetable
• beef bouillon
• water
• soy sauce
• cornstarch
• teriyaki sauce
• sugar
• beef round steak
• olive oil
• water chestnut

Instructions

1. 1 Dissolve beef bouillon cube in boiling water in a large bowl. Stir soy sauce, cornstarch, teriyaki sauce, and sugar into the water. Lay beef strips into the soy sauce mixture; stir to coat beef entirely.
2. 2 Heat oil in a large skillet over medium-high heat. Cook and stir vegetables in hot oil briefly, about 1 minute. Stir water chestnuts into the vegetable mixture, place a cover over the skillet, and cook at a simmer until the vegetables are hot, about 5 minutes. Remove vegetable mixture with a slotted spoon to a large bowl, reserving juices in the skillet.
3. 3 Pour beef with soy sauce marinade into the hot skillet; cook and stir until browned completely, about 5 minutes. Return vegetable mixture to the skillet; bring to a simmer. Cook and stir until completely hot, about 2 minutes.

By VictoriaSe49896

Ingredients

• ✓ stir-fry vegetable
• sesame oil
• onion
• garlic
• chicken broth
• green onion
• sesame oil
• salt
• pepper
• pot sticker

Instructions

1. 1 Heat 1 tablespoon of sesame oil in a large pot over medium heat. Stir in the chopped onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the chicken broth, green onions, and remaining sesame oil. Bring to a boil over high heat, and season to taste with salt and pepper.
2. 2 Reduce the heat to medium, and add the frozen pot stickers and stir-fry vegetables. Cook until the pot stickers float, about 8 minutes.

By SLOcook

Ingredients

• ✓ stir-fry vegetable
• chicken breast
• olive oil
• onion
• red bell pepper
• yellow bell pepper
• baby corn
• sugar
• water
• cornstarch
• soy sauce

Instructions

1. 1 Preheat an indoor grill, and coat with cooking spray. Place the chicken strips on the grill, and cook for about 7 minutes. Allow them to cool slightly, then cut into cubes.
2. 2 While the chicken is cooking, heat the oil in a large skillet over medium heat. Place the onion rings in the skillet, and cook for a few minutes. Add the red and yellow pepper, baby corn, and the stir-fry vegetables. Increase the heat to medium-high; cook and stir for about 15 minutes.
3. 3 Sprinkle in the sugar and salt. Stir in the chicken. Dissolve the cornstarch in water, and pour into the skillet along with the soy sauce. Cook and stir until the sauce thickens.

By DANKA606

Ingredients

• ✓ stir-fry vegetable
• chicken breast
• egg
• cornstarch
• sesame oil
• egg noodle
• vegetable oil
• water
• chicken broth
• soy sauce
• oyster sauce

Instructions

1. 1 Mix chicken, egg, 2 teaspoons cornstarch, and sesame oil in a bowl.
2. 2 Bring a large pot of water to a boil over high heat. Add noodles and cook until soft, about 4 minutes. Drain and rinse under cold water to stop the cooking.
3. 3 Heat 1 tablespoon of vegetable oil in a wok over high heat. Add vegetables and stir-fry until soft, about 3 minutes. Transfer vegetables to a bowl using a slotted spoon.
4. 4 Add the remaining vegetable oil to the wok. Add chicken and stir-fry until no longer pink, about 5 minutes. Transfer chicken to a bowl using a slotted spoon.
5. 5 Mix the remaining cornstarch and water in a bowl until smooth; add to the wok. Add chicken broth, soy sauce, and oyster sauce, and cook over medium heat 3 minutes or until sauce starts to thicken.
6. 6 Add vegetables and chicken back to the wok and stir until sauce is evenly distributed. Turn off heat and let stand 3 minutes. Serve over noodles in a bento box.

By Soup Loving Nicole

Ingredients

• ✓ stir-fry vegetable
• olive oil
• shrimp
• garlic
• garlic powder
• ginger
• brown sugar
• sesame seed
• white wine
• teriyaki marinade
• teriyaki sauce
• white rice

Instructions

1. 1 Heat oil in a wok over medium heat. Add shrimp, garlic, garlic powder, and ground ginger. Cook until shrimp pink and opaque, 3 to 5 minutes.
2. 2 Add brown sugar, sesame seeds, white wine, teriyaki marinade, and teriyaki sauce, and bring to a boil. Add frozen vegetables and return to a boil. Reduce heat to a simmer. Cover and cook until vegetables are defrosted and crisp-tender, 10 to 15 minutes.
3. 3 Serve over rice.

By Kristi Celaya

Ingredients

• ✓ stir-fry vegetable
• udon noodle
• chicken tenderloin
• oil
• green onion
• ginger root
• garlic
• oyster sauce
• sweet soy sauce
• soy sauce
• sesame oil
• sesame seed

Instructions

1. 1 Soak the udon noodles in warm water to separate.
2. 2 Meanwhile, remove tendon from the tenderloins with a sharp knife. Place tenderloins in a food processor and pulse. You don't want big pieces, or ground chicken, but finely chopped.
3. 3 Heat oil in a wok over medium heat until shimmering. Add white parts of green onions, ginger, and garlic. Cook for 30 seconds. Add the chicken and cook and stir until no longer pink in the center, 7 to 10 minutes. Add stir-fry vegetables. Cook until heated through, about 3 minutes.
4. 4 Drain the noodles, and add the noodles to the stir-fry mixture.
5. 5 Combine oyster sauce, sweet soy sauce, soy sauce, and sesame oil in a bowl. Pour sauce over stir-fry mixture and gently mix in order to avoid breaking the noodles. Garnish with toasted sesame seeds and the green ends of the green onions.

By thedailygourmet

Ingredients

• ✓ stir-fry vegetable
• apricot half
• soy sauce
• cornstarch
• garlic powder
• onion powder
• red pepper flakes
• vegetable oil
• ginger root
• chicken breast
• pineapple chunk
• green onion

Instructions

1. 1 Stir together apricot juice, soy sauce, cornstarch, garlic powder, onion powder, and red pepper flakes in a small bowl until the cornstarch has dissolved; set aside.
2. 2 Heat vegetable oil in a wok over high heat. Stir in ginger, and cook until it begins turns golden brown, about 10 seconds. Add the chicken; cook and stir until the chicken turns white and begins to firm. Stir in the stir-fry vegetables, and continue cooking until the chicken is no longer pink in the center and the vegetables are hot.
3. 3 Stir in the apricots, pineapple chunks, and apricot juice mixture. Bring to a boil, stirring constantly; cook until the sauce thickens and clears, about 1 minute. Stir in green onion before serving.

By Teri Carrillo-Fox

Ingredients

• ✓ stir-fry vegetable
• orange juice
• soy sauce
• garlic
• orange zest
• ginger
• red pepper flakes
• vegetable oil
• chicken breast
• chicken broth
• cornstarch
• sugar snap pea
• broccoli
• carrot

Instructions

1. 1 Stir orange juice, soy sauce, garlic, orange zest, ground ginger, and red pepper flakes together in a bowl until thoroughly combined.
2. 2 Heat oil in a large skillet or wok over medium-high heat. Cook and stir chicken and orange juice mixture in the hot oil until the chicken is no longer pink in the middle and the juices run clear, 7 to 10 minutes.
3. 3 Whisk chicken broth and cornstarch together in a small bowl; stir into the chicken and sauce mixture in small amounts until sauce has thickened to your liking.
4. 4 Mix stir-fry vegetables, sugar snap peas, broccoli, and carrot into the chicken and sauce mixture; cook and stir until the vegetables are slightly softened, another 7 to 10 minutes.

By PENNIETHEWOO

Ingredients

• ✓ stir-fry vegetable
• soy sauce
• cider vinegar
• brown sugar
• hoisin sauce
• garlic
• salt
• sesame oil
• pork chop
• red bell pepper
• onion
• water chestnut
• ginger
• red pepper flake

Instructions

1. 1 Whisk soy sauce, cider vinegar, brown sugar, hoisin sauce, garlic, and salt together in a large glass or ceramic bowl until marinade is smooth. Transfer 1 tablespoon marinade to a separate small bowl. Add pork to remaining marinade in the large bowl and toss to coat. Let marinate briefly, about 10 minutes.
2. 2 Heat 1 tablespoon oil in a large skillet over high heat until glistening. Cook and stir pork pieces in hot oil until browned on all sides, about 2 minutes. Transfer pork to a plate and return skillet to heat.
3. 3 Stir red bell pepper and onion into the same skillet and drizzle remaining oil over the top. Cook and stir until vegetables are slightly softened, about 2 minutes. Add frozen vegetables and water chestnuts to onion mixture, drizzle 1 tablespoon reserved marinade over the top and sprinkle with ginger and red pepper flakes. Cook and stir until vegetables are tender yet still crisp to the bite, about 5 minutes. Return pork to skillet; cook and stir until heated through, about 1 minute more.

By vjwatkins

Ingredients

• ✓ stir-fry vegetable
• water
• brown rice
• vegetable oil
• onion
• garlic
• cod
• curry powder
• chili powder
• turmeric
• cumin
• salt
• pepper
• coconut milk
• cornstarch

Instructions

1. 1 Bring the water and rice to a boil in a pot. Cover, reduce heat to low, and simmer 45 minutes.
2. 2 Heat the oil in a skillet over medium-high heat. Stir in the onion and garlic, and cook 1 minute. Mix in cod, and season with curry powder, chili powder, turmeric, cumin, salt, and pepper. Pour in the coconut milk, and mix in frozen vegetables. Cover, and cook 10 minutes, or until vegetables are tender and cod is easily flaked with a fork.
3. 3 Drain 1/2 cup liquid from the skillet into a bowl, and mix with cornstarch. Stir back into skillet to thicken sauce. Serve over the cooked rice.

By MATHGOD