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Use Those Left-over Summer Ingredients In Your Stir-Fry Recipes
As summer is on its way out and fall is approaching the same dilemma of what we should prepare for dinner still rears its confusing head. Oftentimes finding something fresh and exciting to cook is as big of a chore as the act of cooking itself. Do I bake? Do I fry? Should I saut? Should we have chicken, beef or fish? These are all questions that we ask ourselves week after week when we're shopping for our groceries although I found that some of the best meals are the stir-fry ones. The great thing about meals prepared this way is that the possibilities are endless. You can add your favorite veggies or fruits to the recipe to make the meal fresh and new. So put your worries behind you and start to stir-fry.
Lemon chicken Stir-Fry
Ingredients 1 lemon 1/2 cup reduced-sodium chicken broth 3 tablespoons reduced-sodium soy sauce 2 teaspoons cornstarch 1 tablespoon canola oil 1 pound boneless, skinless chicken breasts, trimmed and cut into 1-inch pieces 10 ounces mushrooms, halved or quartered 1 cup diagonally sliced carrots , (1/4 inch thick) 2 cups snow peas , (6 ounces), stems and strings removed 1 tablespoon chopped garlic
Preparation 1. Grate 1 teaspoon lemon zest and set aside. Juice the lemon and whisk 3 tablespoons of the juice with broth, soy sauce and cornstarch in a small bowl. 2. Heat oil in a large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until just cooked through, 4 to 5 minutes. Transfer to a plate with tongs. Add mushrooms and carrots to the pan and cook until the carrots are just tender, about 5 minutes. Add snow peas, garlic and the reserved lemon zest. Cook, stirring, until fragrant, 30 seconds. Whisk the broth mixture and add to the pan; cook, stirring, until thickened, 2 to 3 minutes. Add the chicken and any accumulated juices; cook, stirring, until heated through, 1 to 2 minutes.
The summer months wouldn't have been as blissful without lots of homemade lemonade so I'm quite sure you have plenty of fresh lemons around so use one to prepare the Lemon Chicken Stir-Fry. What I love about this dish is that it is so versatile. If you don't particularly care for carrots replace them with cherry tomatoes or substitute the snow peas with sweet peas or asparagus tips. The original recipe from eatingwell.com included scallions in the dish but I don't like them so I don't use them. The key to making this dish delectable is to make it as appetizing as possible to the ones you're preparing for.
Another great meat to add to your stir-fry is beef. Like chicken beef is very versatile and the number of ingredients that you can add is completely limitless. If you have some fresh pineapple in the fridge you may want to prepare this dish.
Pineapple Beef Stir-Fry
INGREDIENTS 1 (20 ounce) can pineapple chunks 1/2 cup minced fresh cilantro 1/4 cup soy sauce 1 tablespoon ground ginger 1 pound boneless beef round steak, cut into thin strips 1 teaspoon cornstarch 2 teaspoons vegetable oil 1 medium sweet red pepper, thinly sliced 1/2 cup cut fresh green beans 1 tablespoon chopped green chilies 2 garlic cloves, minced 2 green onions, sliced Hot cooked rice DIRECTIONS 1. Drain the pineapple, reserving 1 cup pineapple and 3/4 cup juice. (Cover and refrigerate remaining pineapple for another use.) In a small bowl, combine the cilantro, soy sauce, ginger and reserved pineapple juice; mix well. Remove 3/4 cup; cover and refrigerate. In a large resealable plastic bag, combine the beef and remaining marinade. Seal bag and turn to coat; refrigerate for 30 minutes. By Ashley Grandberry - I am a 2007 graduate of Christian Brothers University where I received a B.A. in English for Corporate Communications and Management. I am pursuing a Masters in Arts of Teaching while writing a book called a...
Ginger Chicken Stir Fry Recipe
23 Feb 2010 at 9:08am
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