Sesame Broccoli Stir-Fry with Noodles

 

2 cups uncooked egg noodles
1 Tablespoon sesame seed
1 Tablespoon peanut oil
2 cloves garlic — minced
4 cups fresh broccoli florets
1 can (8 oz.) water chestnuts — drained
1 jar (4.5 oz.) whole mushrooms — drained
1/2 cup chicken broth
2 Tablespoons dry white wine or chicken broth
2 Tablespoons soy sauce
2 teaspoons cornstarch
1. Cook noodles to desired doneness as directed on package.
2. Meanwhile, in large skillet or wok, cook and stir sesame seed
over medium-high heat for 2 to 3 minutes or untl golden brown.
Remove from skillet; set aside.
3. In same skillet, heat oil over medium-high heat until hot.
Add garlic; cook and stir 30 seconds. Add broccoli, water chestnuts
and mushrooms; cook and stir 6-7 minutes or until broccoli is
crisp-tender.
4. Drain noodles; set aside.
5. In small bowl, combine broth, wine, soy sauce and cornstarch;
blend well. Add noodles and cornstarch mixture to skillet; cook and
stir until thickened and bubbly. Sprinkle with sesame seed. Makes 4
servings.

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Stir-Fried Rice Noodles

 

8 oz (1/8 inch wide) rice noodles
1 Whole chicken breast
– boned, skinned 8 md Shrimp, shelled, deveined
1/2 c -Water
1/4 c Fish sauce
3 tb Sugar
1 tb Lime juice
1 ts Paprika
1/8 ts Red (cayenne) pepper
1/2 lb Bean sprouts
3 Green onions
– white part only, — cut into 1 inch shreds 3 tb Vegetable
oil
4 lg Garlic cloves
– finely chopped 1 Egg
4 tb Crushed roasted peanuts
– (finely crushed) Place rice noodles in a large bowl. Cover
with water; soak 45 minutes. Cut chicken into 1 1/2″ by 1/3″
strips. Cut shrimp in half lengthwise; set aside. Combine water,
fish sauce, sugar, lime juice, paprika, and red pepper in a small
bowl; set aside. Reserve 1/4 of bean sprouts for topping; combine
remaining bean sprouts and green onions. Drain noodles. Heat a wok
over medium-high heat. Add oil and heat. Add garlic; fry until
garlic starts to brown. Increase heat. Add chicken; stir-fry until
almost cooked, about 2 minutes. Push chicken to one side. Break egg
into wok. Stir quickly to break up yolk and scramble egg. When egg
is set, mix with chicken. Add drained noodles, shrimp, fish-sauce
mixture and 3 tablespoons peanuts. Cook and stir over high heat 2
to 3 minutes or until noodles are soft and most of liquid is
absorbed. Add green-onion mixture; cook, stirring, 1 more minute.
Spoon onto a heated platter. Sprinkle with reserved bean sprouts,
then with remaining peanuts. Source: Cooking with Bon Appetit:
Oriental Favorites From: stigle@cs.unca.edu (Sue Stigleman)

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Chicken and Vegetable Stir-Fry

 

2 tablespoons cornstarch
1 can swanson ready to serve clear chicken — (14 1/2 oz)
– broth 1 tablespoon soy sauce
1/2 teaspoon ground ginger — or 1 tsp grated
– fresh ginger 1 tablespoon vegetable oil
2 medium carrots — cut into
– matchstick-thin — strips (about 1 cup) 1 small zucchini –
diagonally sliced
– (about 1 cup) or 1 cup fresh broccoli flowerets
1/2 cup quartered fresh mushrooms
2 cans swanson premium chunk white chicken — drained (5 oz
each) 4 cups hot cooked rice
1 medium green onion — diagonally sliced
– (about 2 tbsp) optional
In small bowl, stir together cornstarch, chicken broth, soy
sauce and ginger until smooth; set aside.
In 10-inch skillet or wok over medium heat, in hot oil, stir-fry
carrots, zucchini and mushrooms until tender-crisp.
Stir in reserved cornstarch mixture. Cook until mixture boils
and thickens, stirring constantly.
Gently stir in chicken; heat through, stirring occasionally.
Serve over rice. Sprinkle with onion. Makes 3 1/2 cups.
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From the files of Sherilyn Palmer

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