Stir-Fry: Pork, Apple, and Ginger Stir-Fry with Hoisin Sauce

Sep 13, 2008 I did a pared down, lighter-on-the-calories version of this and it was spectacular. I used 1 tbsp of olive oil supplemented with olive oil cooking spray rather than the peanut and sesame oils. I left out the cornstarch and just cooked the pork in the olive oil. I didn't have broccoli, so I used a green pepper, a red pepper, and an onion, all sliced. Oh, and I had 1.5 pounds of pork tenderloin, so I used it all. I left the sauce unchanged (except used splenda brown sugar blend instead of brown sugar); it is delicious as written. My husband loved it even though he doesn't normally like sweet foods, and our three male guests raved about it. I served it with a basic fried rice (3 cups cooked white rice, 1 egg, 3 tablespoons each of soy sauce and rice vinegar, all fried up together with olive oil).

—Arrowette 

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Stir-Fry: Kangaroo Stir Fry

Kangaroo Stir Fry

Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories: 309
Calories from Fat: 102

% Daily Value * Total Fat 11.3g 17 % Saturated Fat 1.6g 8 % Cholesterol 26mg 9 % Sodium 643mg 26 % ** Potassium 707mg 20 % Total Carbohydrates 18.7g 6 % Dietary Fiber 5.7g 23 % Protein 31.6g 63 % Sugars 7.9g ** Vitamin A 56 % ** Vitamin C 266 % ** Calcium 13 % ** Iron 27 % ** Thiamin 22 % ** Niacin 24 % ** Vitamin B6 38 % ** Magnesium 22 % ** Folate 67 % * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Stir-Fry: Indian-Style Salmon Fry

Feb 08, 2010 Very easy and quick dish to prepare. It did not have as much kick as I expected, and actually was a little bit bland. But overall, great, easy dish for a weeknight meal and a clever use of canned salmon.

—BakingBot 

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Stir-Fry: Thit Bo Xao Dau

Aug 23, 2003 Easy and fast to prepare, good tasting, balanced meal. Not spicy at all, just a nice light-but-filling meal. I liked the idea to use this over ramen noodles, we'll try that next time! And there will be a next time, because this is the first Vietnamese dish I've ever really enjoyed. We did use a little extra garlic, and I just cut up a steak instead of using sirloin tips, and a little less oil, but no major changes.

—Carrie Magill 

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Meatless Main Dishes: Tofu Peanut Stir-Fry

May 20, 2007 We loved this and declared it "restaurant good." We used fresh veggies (snow peas, mushrooms, onion, red pepper, green onions). I did not batter the tofu, just soaked it in soy sauce and sauteed it. I made my own peanut sauce from this recipe: 3/4 cup light coconut milk, 1 tsp. red curry, 1/4 cup smooth peanut butter, 2 Tbs. brown or raw sugar, 1 Tbs. lemon juice, 1/4 tsp. salt. It was a little sweet, so I recommend less sugar and adding some pepper flakes or paprika. Making your own peanut sauce ensures the sauce is vegetarian, which many store-bought ones are not.

—Avellana 

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Stir-Fry: Stir-Fried Pumpkin

Nov 12, 2010 I really enjoyed this dish. Although, it is labour intensive because you have to start from scratch with a pumpking - but the bonus is the roasted pumpkin seeds you get out of it too. My husband didn't care for it, but I have only learned recently that he doesn't really like squash, so it's no surprise. I like it because it's tasty and filling - and healthy!

—Raisinwoman 

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Stir-Fry: Sweet and Spicy Stir Fry with Chicken and Broccoli

Feb 15, 2006 This was good. I used a chili garlic sauce (found in the Asian section of your grocery store)aproximately 1 tablespoon and used fresh minced ginger approximately 1 tablespoon. I also added a lot more veggies: edamame, baby carrots, bok choy, red pepper and the broccoli. I seasoned my chickend with garlic and season salt and ommitted the reg salt that was called for. This was great but VERY spicy. Next time I will reduce the amount of chili garlic sauce that I use and perhap will add a little sugar. I doubled my sauce and added all of the ingredients (soy, broth, hoisin -- to taste.)

—Heaven 

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Stir-Fry: Wild Rice and Asparagus Chicken Breasts

Mar 05, 2005 WOW! Another fantastic recipe from this site!! I followed the suggestions of several reviewers and added carrots and baby corn. I also served it over jasmine rice. It was a big hit with all 3 of us, including our 19 month old daughter, who is a very picky eater. I will not only add this to my regular recipe rotation, but will share it with my family and friends.

—AZWILDCATFAN 

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Stir-Fry: Black Pepper Beef and Cabbage Stir Fry

Oct 22, 2006 We used ground beef sirlion, beef broth instead of water, a pinch of salt, Lawry's seasoning salt, Accent seasoning, onions, sesame oil, and added a combination of red and yellow bell peppers. Along with Minute Rice cooked in the remaining beef broth, this meal took at least 10 minutes instead of the five minutes suggested, but a quick meal regardless and very tasty! My hubby said it tasted like a lettuce wrap from PF Chang's ^_^

—judiesdream 

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Stir-Fry: Thai Chicken with Basil Stir Fry

Feb 11, 2011 I loved this dish. Others commented on it not being authentic . . . who cares! Authenticity is not the issue, taste is, and this dish tastes great. Now, that being said, I had to be creative to get this dish to turn out here in Bolivia. In place of fish sauce, I used 1 T anchovy paste and 1 T oyster sauce. I added broccoli, didn't have green onions, used coconut paste (no coconut milk), and tweaked the measurements of the other ingredients to compensate for the sweetness of the coconut paste. My wife was not a fan of the spice (I thought it was perfect) but my 2 year old couldn't get enough! I will definitely make this again. Maybe I'll pull some aside for my wife without spice.

—Luke Marie 

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Stir-Fry: Tofu Peanut Stir-Fry

May 20, 2007 We loved this and declared it "restaurant good." We used fresh veggies (snow peas, mushrooms, onion, red pepper, green onions). I did not batter the tofu, just soaked it in soy sauce and sauteed it. I made my own peanut sauce from this recipe: 3/4 cup light coconut milk, 1 tsp. red curry, 1/4 cup smooth peanut butter, 2 Tbs. brown or raw sugar, 1 Tbs. lemon juice, 1/4 tsp. salt. It was a little sweet, so I recommend less sugar and adding some pepper flakes or paprika. Making your own peanut sauce ensures the sauce is vegetarian, which many store-bought ones are not.

—Avellana 

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Stir-Fry for One

© Reiman Media Group, LLC., 2013

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Stir-Fry: Japanese-Inspired Beef Tenderloin

"This is a delicious, exciting new way to make your favorite beef tenderloins, marinated in garlic, rice wine vinegar, soy sauce, and sesame oil, and served over cooked spinach, carrots, bean sprouts, mushrooms, and snow peas." — IMANKAY 

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Stir-Fry: Sesame Chicken

Mar 08, 2012 Not a bad dish at all, just kind of average and forgettable. I will give it that it calls for just good, fresh ingredients, so you're doing yourself a favor by choosing and eating this dish, particularly if you can avoid the rice you'd expect to accompany it. For extra color I used a medley of sweet mini peppers and, because I had them to use, a mix of exotic mushrooms. This needed a boost of something, not the least of which was just salt (or more soy sauce) to heighten flavors, and after I added it, it DID help. In all fairness, I do admit to skipping the ginger because I don't care for it, but I don't think you can make or break this dish on that basis alone. What I like most about this is that there's just no guilt or remorse after eating it.

—naples34102 

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Stir-Fry: Pork in Peanut Sauce

"A quick and easy, delicious way to serve pork! Can be served over a bed of chopped romaine for a low-carb meal, or noodles for the traditionalists. The oil you use will make all the difference: the peanuttier the better; an obscure brand from the ethnic section of the supermarket is usually a better bet than one of the cheaper, mass-market varieties." — GILL846 

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Stir-Fry: Thit Bo Xao Dau

Aug 23, 2003 Easy and fast to prepare, good tasting, balanced meal. Not spicy at all, just a nice light-but-filling meal. I liked the idea to use this over ramen noodles, we'll try that next time! And there will be a next time, because this is the first Vietnamese dish I've ever really enjoyed. We did use a little extra garlic, and I just cut up a steak instead of using sirloin tips, and a little less oil, but no major changes.

—Carrie Magill 

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Stir-Fry: Stir-Fried Shrimp with Snow Peas and Ginger

Mar 16, 2011 This was just excellent, but I played around with this dish a little and had some fun. I used peanut oil rather than vegetable oil and green onions rather than chives (because I had them and because the chives in my garden haven't broken ground yet). I added a dribble of toasted sesame oil to the cornstarch mixture, the flavor of which is unique and incredible. Snow peas aren't my favorite, particularly JUST snow peas - so I added onion, zucchini, mushrooms, onions and baby bok choy. I served this over hot cooked rice and garnished it with chopped green onion. I wouldn't have cared for this with just the snow pea pods, but that's a subjective thing and not a criticism of the recipe. With the added vegetables, at least for Hubs and me, this was quite an enjoyable dinner.

—naples34102 

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Stir-Fry: Simple Stir Fry

Feb 12, 2004 Like the other cooks, I used olive oil instead of butter and sauteed small chicken strips in three cloves of garlic, 1/2 an onion, paprika, salt, pepper and soy sauce. When the chicken was no longer pink I added one can of mushroom condensed soup (no water. Serve this over rice for a delicious meal. My fiance hates to be experimented on, but he loved it. No leftovers. Very quick this way.

—CHRISANNSMITH 

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Stir-Fry: Stir Fried Pasta with Veggies

Apr 23, 2011 My husband and I make this often. We use julienned carrots, celery, mushrooms, and cabbage. We slice the chicken into very thin strips. Very good meal. Always satisfies my Chinese food craving!

—MichaeleM 

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Stir-Fry: Ham and Fruit Stir-Fry

Oct 28, 2010 Loved the mixture of flavors! So simple, yet so good! I used crushed pineapple instead of chunks, and served it over plain white rice. Note that if you don't peel the apple, the peel 'bleeds' on itself after a day or two, and doesn't look very pretty. The 2nd time I made this, I used pineapple chunks instead of crushed. I think I prefer the chunks! Note that one bunch of chopped green onions goes better with this dish than regular onions (in my opinion), and it also adds some color. I didn't find salt and pepper necessary, by the way. Thanks for the recipe!

—KRANEY 

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