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    You are in: Home / Cookbooks / Stir Fry = Fast Food
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    645 recipes in

    Stir Fry = Fast Food

    « Previous 1 2 3 4 . . . 18 19 20 Next »
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    14 Reviews |  By ~Nimz~

    Easy and delicious. You may want to double the sauce. Feel free to use any vegetable combination you want. Original recipe from recipegoldmine with some minor changes to suit our taste.

    Recipe #151190

    Combining frozen veggies & seafood with fresh gingerroot provides a bold & savory dish with hardly any work at all.

    Recipe #277101

    This is a Cambodian recipe called Pa-con char tapeng P'rang. It is very simple and uses common ingredients, well if you call oyster sauce common.

    Recipe #504556

    This has a great garlic flavor and tastes delicious with or without the heaters!

    Recipe #36561

    This is an adaptation/combination of several recipes from Eating Well magazine. I have adjusted the spices for my family's tastes. More red pepper will give it more of a kick. Serve with rice.

    Recipe #108702

    1 Reviews |  By I'mPat

    This recipe is based on one from ninmsn.com.au which the DH and I changed to suit our own tastes. The original included water chestnuts which we omitted and we added chillies to give a bit of bite and we thoroughly enjoyed the result. When we made it I used 580 grams of prawns but they were jumbo prawns - 7 all up and the 2 of us gobbled up the lot, using smaller prawns you could serve 3 to 4 people. I have included peeling the prawns in the preperation time.

    Recipe #499750

    Now there's no reason to buy take out.

    Recipe #464219

    Asian chili-garlic sauce may be found in the Asian section of any major supermarket or in any Asian grocery store, If you like more heat then increase the red pepper flakes, but be careful as the chili-garlic sauce is spicy also! The shrimp needs to marinate for 30 minutes, prep time includes marinating time, you may want to double this it very good!

    Recipe #143394

    I love making Chinese stir-fry dishes. And I love that this one requires only very minimal food-preparation time. It's tasty and goes well served with Recipe #158291

    Recipe #162218

    You wouldn't expect to find salmon in a stir-fry. But when you're tired of the same old chicken or shrimp, try this high-protein, heart-healthy entree from Oxygen Magazine. The salmon really soaks up a nice orange flavor; pineapple or another juice might be tasty too!

    Recipe #234516

    Family favorite. I usually serve this over rice.

    Recipe #32652

    works as a salad first day then as a stir fry the next. easy and quick

    Recipe #496655

    Recipe #495432

    This is a recipe I came up with, combining 2 different recipes. I really like this dish because it's so simple to make and healthy too. Don't let the list of ingredients turn you off, it is actually rather easy and fast to make. The list of vegetables can be substituted with what you may have already such as tomato, edamame (soybeans), corn, bell peppers, broccoli florets, bok choy, etc. Tip: Using different colored veggies makes this dish very pretty! Try to cut everything in a similar size as well. I consider this to be a family style dish, which means usually it's served alongside other dishes. So if you are serving more than 2 persons, I would suggest you add more shrimp, then serve this along with sautéed greens with garlic (i.e. spinach), and maybe add a soup to round out the meal. I usually double the ingredients and also double the amount for the broth/soup so we can soak it up with the rice. Hint: If you use dry shiitake mushrooms, use the soaking water for part of the broth (I always use it in soups now since my grandma told me about using it to add flavor to recipes).

    Recipe #214754

    Cooking Light, JANUARY 2001

    Recipe #379455

    This recipe comes from 'Ji Pin Su Cai' (Best Vegetable Dishes), a 30-cent, 5-inch-square, paperback cookbook from Wal-Mart in China. It's simple home-style Chinese cooking. Chinese cookbooks assume you will know how much of each condiment and seasoning to add, so most of the ingredients are listed 'ge shi liang'--to taste. I've suggested amounts, but you can adjust according to your own preference.

    Recipe #494812

    Taken from Ji Pin Su Shi (Best Vegetable Dishes), a 30-cent, 5-in-square, paperback cookbook from Wal-Mart in China. Simple, home-style Chinese fare. Chinese cooks are expected to determine the proportions of condiments and seasonings. Everything is "ge shi liang"--to taste. I've suggested amounts, but if they don't seem right, just trust your own tastebuds.

    Recipe #494805

    This recipe comes from 'Ji Pin Su Cai' (Best Vegetable Dishes), a 30-cent, 5-inch-square, paperback cookbook from Wal-Mart in China. It's simple home-style Chinese cooking. Chinese cookbooks assume you will know how much of each condiment and seasoning to add, so most of the ingredients are listed 'ge shi liang'--to taste. I've suggested amounts, but you can adjust according to your own preference.

    Recipe #494811

    There are quite a number of stir-fried asparagus recipes on the site already, but none of them in the simple Chinese 'qing chao' style.

    Recipe #494804

    16 Reviews |  By Bev

    This recipe was originally posted by a former Zaar member.

    Recipe #45270

    « Previous 1 2 3 4 . . . 18 19 20 Next »
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