Tag Archives: Stir-Fry

Asparagus Stir-fry with Lemon-Herb Pan Sauce


1 lb Asparagus, trimmed and cut on diagonal in 1″ pieces
1/2 Small Yellow Onion, sliced thin in half rings
1 teaspoon Minced Garlic
1-2  teaspoons Canola Oil
2-3 Tablespoons Lemon Juice
1/4 cup Water
1 Tablespoons Dijon Mustard
1 Tablespoon Butter
1/2 teaspoon Dried (or fresh) Dill Weed
1/2 teaspoon Freshly Ground Black Pepper
2 Cups Hot Cooked Brown Rice

Heat skillet over high heat, add oil, onion and garlic, cook 1-2 minutes, stirring constantly. Add asparagus, cook 2-3 minutes until it is bright green and crisp tender. Remove from pan and set aside. Add lemon juice and water, scraping bottom of pan to get any bits that are stuck. Add butter and mustard and stir until combined. Add dill and pepper, and additional water to reach desired sauce constancy. Pour sauce over asparagus mixture and serve over hot rice, or toss with rice. Serve immediately.
(Feel free to experiment with different or additional herbs)



Yield: 2 as main dish or 4 as a side dish

Orange Chicken Stir-Fry



I have been making stir-fry once a week for several weeks now because I’ve found that my 2 year old will actually eat rice.  Owen gets very excited when I say rice is for dinner.  I don’t like saying that my kids are picky…they just haven’t learned to like certain foods yet.  Chloe always says she will like certain things when she is older.


2 Tablespoons Canola Oil
1 1/2 Cups Shredded Chicken (or turkey)
12 oz Bag Frozen Stir-Fry Vegetables
8 oz Can Water Chestnuts
1/2 Cup Orange Juice
2 Tablespoons Soy Sauce
2 Tablespoons Rice Vinegar
1 Tablespoon Orange Zest
2 Cloves Garlic
1 teaspoon Ginger
3 Tablespoons Cornstarch



Blend together all the sauce ingredients in a blender or food processor.  Pour the sauce into a small saucepan and cook over medium/high heat for about 5 minutes.  The sauce will thicken up a lot.

Heat the oil in a wok or large skillet over high heat.

Add chicken, frozen vegetables and water chestnuts to the hot pan.  Cook, stirring constantly until the chicken and veggies are hot.

Add the sauce and keep stirring until everything is coated in the orange sauce, about 1 minute.  If the sauce is too thick, add a splash of orange juice.

Serve over brown rice.

Yield: about 3-4 servings

Tofu and Veggie Stir-Fry





1 16 oz package firm tofu, drained and cut into 1/2″ cubes

For marinade:
2 Tbsp soy sauce
1 Tbsp fish sauce
1 Tbsp sesame oil
1 tsp ginger powder
1 tsp garlic powder

For stir fry:
2-3 Tbsp canola oil (divided)
marinated tofu, drained, but reserve marinade
1 tsp chopped garlic
1 large bag frozen stir fry veggies


Place tofu in a gallon size zip-top bag with marinade.
Refrigerate for 4-8 hours, turning over ever hour or so.


Heat large skillet or wok over medium high heat. Add 1-2 tbsp canola oil and marinated tofu. Allow to crisp up a bit, then toss to get all sides, about 5-8 minutes. Place tofu on a plate.
Add 1 Tbsp oil to skillet with garlic. Stir until fragrant. Add frozen veggies. Cover and stir every couple minutes until cooked. About 10 minutes. Add marinade and tofu back to pan. Toss until heated through.

Serve with rice.


Yield: 3-4 Servings

Roasted Stir Fry


Stir fry just got easier!  Roasted Stir Fry is a quick and easy meal that I’m sure you will love.  Roasting vegetables gives them a delicious flavor and really makes this dish amazing.


4 Boneless, Skinless Pork Chops
1/3 Cup Soy Sauce
2 Broccoli Crowns, cut into florets
2 Cups Baby Carrots
3 Cloves Garlic, minced
2 Tablespoons Canola Oil
Salt & Pepper


Slice the pork chops into 1/2 inch thick strips.  Place in a zip top bag with soy sauce.  Refrigerate overnight, or at least 4 hours.

Preheat oven to 400°F.

Combine broccoli, carrots, garlic, canola oil, salt and pepper together in a large bowl.  Remove the pork from the marinade and mix with the veggies.  Place all on a baking sheet.

Bake until the pork is cooked and veggies are tender, about 25-30 minutes.

Serve over brown rice.



Yield: 4 Servings

Pork Stir-Fry with Broccoli and Carrots

This stir-fry was amazing!  The pork was cooked just right and the flavor was awesome!  Definitely a recipe you need to try.

3 Tablespoons Soy Sauce
1 Tablespoon Cornstarch
1 lb Pork, cut into same size pieces
4 Tablespoons Peanut Oil or Canola Oil (might need to add more)
4-5 Slices Ginger Root
4-5 Garlic Cloves, sliced
4 Cups Broccoli Florets
1 Cup Baby Carrots, cut in half lengthwise
1/4 Cup Chicken Stock
2 Tablespoons Soy Sauce
1 Tablespoon Oyster Sauce
A Few Shakes Sriracha Sauce
Toasted Sesame Seeds, optional garnish


Stir together the soy sauce and cornstarch in a medium bowl.  Add the pork and coat evenly with the sauce. Let this marinate while you are chopping the veggies.

Make the sauce by combining the chicken stock, soy sauce, oyster sauce and Srirasha sauce together in a small bowl.

Preheat your wok over high heat then add 2 Tablespoons of the oil.  Once the oil is hot, add the ginger root and garlic cloves.  Stir-fry for about 30-60 seconds, or until they are fragrant.  Remove from the wok and chop up to add later.

Add the broccoli and carrots and stir-fry until they begin to get tender, about 3-5 minutes.  Reserve on a plate.

Add a little more oil to the wok and pour in the pork with the sauce.  Stir-fry until cooked and slightly browned, about 3-4 minutes.

Add the reserved broccoli and carrots, sauce and the reserved chopped ginger root and garlic.  Stir-fry for about 2 minutes.

Serve over brown rice with sesame seeds sprinkled on top.

Serves: 4

Chinese Orange-Barbecue Cashew Chicken

This recipe comes from (one of my favorite cooks) Rachael Ray and it’s so delicious.  It gets the great orange flavor from orange marmalade.  This is great over brown or white rice.  I normally use brown, but all I had was white.  Enjoy!

3 Tablespoons Extra-Virgin Olive Oil
1 ½ lbs boneless, skinless chicken breasts, cut into bite sized pieces
Salt & Pepper
1 red bell pepper, chopped
1 onion, chopped
3 cloves garlic, finely grated
1 inch of ginger, peeled and finely grated
1 Tablespoon hot sauce (Franks Red Hot Sauce)
2 Tablespoons Soy Sauce
¼ cup hoisin sauce
¼ cup orange marmalade
½ cup chicken stock (or water)
½ cup regular or roasted cashews
4 green onions, sliced

Start the rice now if you are planning on serving it over rice (2 cups of uncooked rice).

Heat 2 Tablespoons of olive oil in a skillet over medium-high heat.  Add the chicken, season with salt & pepper, and cook until browned, about 5-7 minutes.  Reserve the chicken on a plate.

Add the remaining 1 Tablespoon of olive oil to the pan along with the bell pepper, onion, garlic and ginger.  Stir-fry until tender, about 3-5 minutes.

Combine the hot sauce, soy sauce, hoisin, orange marmalade and stock together in a small bowl.  Pour this mixture into the pan.  Add the chicken back to the pan and stir to combine.

Add the cashews and cook for another minute.

Serve over rice with green onions on top.

Serves: 4