Stir Fry – LOVE it! Quick, Easy – has veggies so also considered HEALTHY in our house – and uses rice not pasta (which is better for my refined carb lovin hips).
But why oh why do we ALL think of Asian style food when we hear the term, “stir fry”?
Wildtree does have some great Asian style stir fry sauces. I LOVE using the
Asian Ginger Plum or the
Thai Sesame Sun Butter. Hubby prefers the
Kickin Asian Stir Fry since it is more traditional. But there is so much more that we can do with stir-fry!
If you have some sort of meat (or tofu) and/or veggies and some rice try some of these other varieties of my favorite stir-fries! They are quick and easy (since the meat should be diced whether precooked or raw) and good for ya!
Italian Stir Fry:Garlic grapeseed oil sautéed chicken (or sausage), mushrooms, onion and diced tomatoes. I usually combine the tomatoes with some
hearty spaghetti blend or garlic galore prior to adding them to the stir-fry skillet. I serve this over
Parmesan rice.
Mexican Stir Fry:Jalapeno grapeseed oil sautéed chicken/beef, onion, peppers, black beans,
fajita or
adobo blend (I use about 1/2 TBSP). Of course I feel compelled to top mine with shredded cheese &
Fiesta salsa and serve over
Cilantro lime rice. But you could also just add some cilantro and a squeeze of lime as well.
Basil Pesto Stir Fry:Basil Pesto grapeseed oil sautéed chicken/shrimp and tomatoes – add spinach the last few minutes to wilt. Also great with some toasted pine nuts. Mix with some prepared
Basil Pesto blend, to taste, with rice.
The All American (Hubby’s FAVORITE)
Butter flavored grapeseed oil sautéed chicken/steak, onions and mushrooms, diced potatoes and liberally sprinkled with
Rancher’s Steak Rub to taste.
Here’s another one that I enjoy straight from the Wildtree recipe search tool:
Chipotle Lime Fried RiceINGREDIENTS:
* 2 tablespoons
Wildtree European Dipping Oil - Hot Chili * 1 small onion diced
* 1 1/2 cups sliced mushrooms
* 2 cups white or brown rice, cooked
* 2 teaspoons
Wildtree Chipotle Lime Rub * 3/4 cup frozen peas
* 3/4 cup pineapple cut into small chunks
PREPARATION:
Heat oil in a large frying pan over medium-high heat. Cook the onion until soft and translucent and add the mushrooms. Cook for a couple of minutes and then add the rice and seasoning. Finish by adding the pineapple and peas and cooking for 3-5 more minutes.
Calories 230; Fat 8 g; Saturated Fat 1 g; Carb 34 g; Fiber 4 g; Protein 5 g; Chol 0 mg; Sodium 190 mg
How do you enjoy your stir-fry?
