20-Minute Asian Stir-Fry Recipe

20-Minute Asian Stir-Fry Recipe
Many convenience foods are very unhealthy, contain a lot of preservatives and chemicals, and, frankly, when compared with a homemade version, are not very tasty. There are still some good convenience foods, however; frozen vegetables are a real timesaver, and they are available plain, or combined in vegetable medleys. Generally, frozen vegetables contain no preservatives or other gunk. The following 20-Minute Asian Stir-Fry takes advantage of an Asian vegetable medley which contains broccoli, carrots, water chestnuts, celery, mushrooms, and red peppers. This means, of course, that there is no chopping necessary. The only advanced prep is to slice beef, chicken, or pork across the grain into thin strips, a task that takes less than 5 minutes. There are dozens of stir-fry sauces on the market: Yoshidas is a popular one, as well as some from chain restaurants like Panda Express and Pei Wei. You can use your favorite sauce in this dish to vary the flavors.
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It's a good idea to start the rice before making this dish, since rice takes about 20 minutes, and rice is a must to soak up the delicious sauce. No need for a sous chef, or television helpers in the background; this dish can be ready to eat, start to finish, in 20 minutes or less.

4 Servings

12 ounces top sirloin steaks, or substitute boneless, skinless chicken breast, or pork loin chops
2 teaspoons cornstarch
1 tablespoon soy sauce

1 tablespoon vegetable oil

1 16 oz. package Frozen Asian Stir-Fry Vegetables

1/2 cup stir-fry sauce (your favorite)

1/4 cup roasted peanuts, (optional)
  1. Slice the beef (or chicken or pork) across the grain into very thin strips.
  2. Place the beef in a small bowl and toss with the cornstarch and soy sauce.
  3. Heat the vegetable oil over high heat in a wok or large skillet.
  4. Add the beef mixture and stir fry until it is just cooked through, about two minutes.
  5. Add the stir-fry vegetables and stir-fry 2 minutes.
  6. Add the stir-fry sauce, turn down the heat, and let cook until the vegetables are crisp-tender.
  7. Stir in the peanuts and serve immediately over rice.

Amount Per Serving
Calories 277 Calories from Fat 72
Percent Total Calories From: Fat 26% Protein 31% Carb. 43%

Nutrient Amount per Serving:
Total Fat 8 g
Saturated Fat 2 g
Cholesterol 57 mg
Sodium 1151 mg
Total Carbohydrate 30 g
Dietary Fiber 3 g
Sugars 23 g
Protein 22 g

Vitamin A 0% Vitamin C 0% Calcium 0% Iron 12%





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Content copyright © 2018 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.