Chicken Stir-Fry

Ingredients

  • 1 cup long-grain white rice
  • 1 1/2 tablespoons sesame oil
  • 1 16-ounce bag shredded cabbage or coleslaw mix
  • 2 carrots, grated
  • 1 8-ounce can sliced water chestnuts, drained
  • 1 2- to 2 1/2-pound rotisserie chicken, meat shredded
  • 2 1/2 tablespoons low-sodium soy sauce
  • 1/2 cup peanuts, roughly chopped
  • 1/4 cup teriyaki sauce (optional)

Pork and Green Bean Stir-Fry

Ingredients

  • 1 1/2 pounds pork sirloin chops or pork blade steaks, bones removed
  • 1 1/2 cups jasmine rice, rinsed
  • Zest of 1 lemon, removed in wide strips with a vegetable peeler
  • Kosher salt and freshly ground pepper
  • 1/4 cup vegetable oil
  • 1 pound haricots verts, trimmed and halved
  • 2 cloves garlic, finely chopped
  • 1/2 red jalapeno pepper, seeded and finely diced
  • 1 tablespoon grated peeled fresh ginger
  • 1/3 cup packed dark brown sugar
  • 1 tablespoon fish sauce
  • Chopped fresh cilantro and/or mint, for topping

Chicken Salpicao Noodle Stir-Fry

Ingredients

  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons Maggi Original Seasoning
  • 600g chicken thigh fillets, cut into 2-3cm pieces
  • 200g dried rice stick noodles
  • 2 tablespoons olive oil
  • 1 garlic bulb, cloves peeled, very thinly sliced
  • 2 teaspoons butter
  • 1 tablespoon brown sugar
  • 2 green shallots, trimmed, finely sliced

Bacon Pan Fried Noodles

Ingredients

  • 5 ounces (140 grams) dried egg noodles (or spaghetti), enough to generate about 3 cups cooked noodles
Sauce
  • 2 teaspoons soy sauce
  • 1 tablespoon Shaoxing wine (or dry sherry, or chicken stock)
  • 1/2 teaspoon sesame oil (Optional)
  • 1 teaspoon sugar
  • 1/4 teaspoon freshly ground black pepper
Stir fry
  • 3 tablespoons peanut oil (or vegetable oil)
  • 5 slices Smoked Bacon
  • 1/2 white onion , sliced
  • 4 to 5 pieces cabbage leaves

Beef Noodle Stir Fry

Ingredients

  • 2 (7-ounce) refrigerated udon noodles, seasoning sauce packets discarded*
  • 1 tablespoon olive oil
  • 8 ounces beef top sirloin filet, thinly sliced across the grain
  • 8 ounces cremini mushrooms, sliced
  • 6 ounces broccoli florets
  • 2 carrots, diced
FOR THE SAUCE
  • 1/3 cup reduced sodium soy sauce
  • 3 tablespoons oyster sauce
  • 1 tablespoon brown sugar, packed
  • 1 tablespoon freshly grated ginger
  • 2 cloves garlic, pressed
  • 1 teaspoon sesame oil
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon ground black pepper

Directions

  1. In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, ginger, garlic, sesame oil, red pepper flake and ground black pepper; set aside.
  2. In a large pot of boiling water, cook udon noodles according to package instructions; drain well.
  3. Heat olive oil in a large skillet over medium high heat. Add beef and cook, flipping once, until browned, about 3-4 minutes; set aside.
  4. Stir in mushrooms, broccoli and carrots to the skillet. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in udon noodles, beef and soy sauce mixture until well combined, about 2-3 minutes.
  5. Serve immediately.

Chicken and Bok Choy Stir-Fry

Ingredients

  • 1 cup long-grain white rice
  • 1 tablespoon canola oil
  • 4 6-ounce boneless, skinless chicken breasts, cut into 1-inch pieces
  • Kosher salt and black pepper
  • 4 heads baby bok choy, quartered lengthwise
  • ¼ cup low-sodium soy sauce
  • ¼ cup store-bought barbecue sauce
  • 4 scallions, thinly sliced