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    You are in: Home / Cookbooks / Stir-fry
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    13 recipes in

    Stir-fry


    Displaying up to 20 pages of results. To see all results, or register.

    As if there aren't already enough, I thought I'd at least post it for those who have tried all the others. :) I've been making this as long as I can remember. It's not at all authentic, but my family and I love it! Items not listed on ingredient list: 4 healthy appetites and a large wok.

    Recipe #248925

    I put this together for a light meal when I noticed that we had too big a collection of half-bags of frozen vegetables and little containers of leftover cooked veggies. The kind and quantity of the vegetables can vary according to what you have -- you just need to end up with between 2 and 3 lbs. Some people prefer a more generous amount of thickened sauce on their stir-fry dishes. With a diabetic in the house, I skip that part but I've included the directions if you want it.

    Recipe #293768

    This has been a family favorite around here. I usually don't put in the green pepper(because I'm not a big fan of them). The kids love the sauce. I usually serve this with rice. ( I guessed at the 6 servings; I always just use the anount of pieces that I need and don't pay attention to the number of pounds of chicken that I have used.)

    Recipe #76182

    31 Reviews |  By Peg

    Chinese Chop Suey made with pork. I've cooked this for the past 45 years...and it's at it's best the following day. My Mom made it this way...so you can figure the recipe is a good 70 years old. Guess that's considered "antique" :) It freezes well, without losing flavor.

    Recipe #11980

    I know...you say another fried rice recipe. No matter how many recipes you come across here at Zaar, this one is the best, I assure you. What makes it the best, you ask? That it is EXACTLY down to the peas and carrots what you get at the China Buffet. It looks like it, smells like it, and best of all, tastes like it because a little old Chinese lady gave me the recipe and actually showed me in her kitchen how to do it. I will say that the amount of soy sauce, peas, carrots, and onion is to your liking, but this is my favorite way to fix it. A note about soy sauce: there are imitation soy sauces on the market. YES, that's what I said, believe it or not. Alton Brown, my fave chef, brought it to my attention on his show, GOOD EATS, and I went directly to the fridge and I had the fake stuff. I tossed it IMMEDIATELY! The real stuff is actually brewed soy beans and the fake stuff is some kinda vegetable protein and caramel color junk. The cheap stuff is usually the real stuff. Get that, or when you add heat, the cheap stuff loses it's flavor.

    Recipe #136776

    This is one of my favorite appetizers from my favorite cookbook, "Madame Wong's Long-Life Chinese Cookbook. These may be frozen after cooking them and then reheated for a few minutes in a hot oven.

    Recipe #71509

    8 points per serving - Yummy Beef Stroganoff!

    Recipe #203018

    46 Reviews |  By Tish

    I figured out that you can make this in gargantuan quantities and freeze in containers for later. It really saves time...only about 10 minutes to heat up and is a great addition to any Chinese meal. Great way to use extra cooked rice too! I have a rice cooker and it's really easy to make extra. Cook time includes cooking "real" rice and chicken.

    Recipe #110139

    7 Reviews |  By sml212

    Tastes great. Easy to make and a good way to use leftover turkey or chicken.

    Recipe #30433

    I don't know where this recipe originates, I've been making it for years! It's fast...easy and good!

    Recipe #117833

    This has been posted for the Zaar World Tour 2005. Times are just estimates.

    Recipe #136287

    This is one of our favorite 'take out' meals! Recipe is courtesy of Juan Carlos Cruz from the Low Calorie Commando show on Food Network. Posted for the Low Fat Holiday Challenge.

    Recipe #144379

    This is great stuff!! Found the recipe on the Smucker's recipe site!

    Recipe #151308


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