FROZEN VEGETABLES RECIPE STIR FRY RECIPES

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FROZEN MIXED VEGETABLES RECIPE - PHILLY JAY COOKING



Frozen Mixed Vegetables Recipe - Philly Jay Cooking image

Delicious, flavorful, mixed vegetables. The perfect vegetable side dish.

Provided by PhillyboyJay

Total Time 12 minutes

Prep Time 2 minutes

Cook Time -458396 hours 47 minutes21S

Yield 4

Number Of Ingredients 1

1 Lb Frozen Mixed Vegetables1 Cup Chicken Broth 1 Tbs Butter2 Chicken Flavor Bouillon Cubes or Salt to taste1/2 Tsp Garlic Powder1/2 Tsp Onion Powder1/4 Tsp Dill Weed1/4 Tsp Black Pepper

Steps:

  • 1. Place a skillet over high heat and add in the broth.2. After 2 minutes or once the broth comes to a boil, reduce the heat to medium-high heat(7).3. Add in the mixed vegetables, butter, seasonings, and bouillon cubes, then stir well.4. Cook the mixed vegetables for 8 to 10 minutes and stir periodically.

Nutrition Facts : ServingSize 4

BEST CRISPY PORK STIR FRY RECIPE - HOW TO MAKE ... - DELISH



Best Crispy Pork Stir Fry Recipe - How To Make ... - Delish image

With snow peas, bell peppers, and green onions, this stir fry is so much better than takeout from Delish.com.

Provided by Judy Kim

Categories     gluten-free    main dish

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 4

Number Of Ingredients 14

1 c. white rice
1 lb. pork, thinly sliced and cut into 1/4" strips
kosher salt
1/3 c. cornstarch
2 cloves garlic, chopped
1 anchovy fillet, chopped
1 tsp. ginger, peeled and chopped
3 tbsp. brown sugar
3 tbsp. soy sauce
Freshly ground black pepper
1 tbsp. plus 1 tsp. canola oil, divided
1/2 lb. snow peas, chopped
1 red bell pepper, cut into 1/4" strips
3 green onions, chopped

Steps:

  • In a small pot, cook rice according to package instructions. 
  • Meanwhile, pat pork dry with a paper towel and add to a medium bowl. Season with salt and toss with cornstarch until coated.
  • In the bowl of a mini food processor, pulse garlic, anchovy, ginger, brown sugar, soy sauce, and pepper until blended; set aside.
  • In a large skillet over medium-high heat, heat 1 teaspoon oil. Cook snow peas and bell pepper until tender, about 2 minutes. Transfer to a plate.
  • Return skillet to high heat and add remaining 1 tablespoon oil. When oil is almost smoking, add pork. Cooked until no longer pink and crispy, about 5 minutes. Reduce heat to medium heat, then return vegetables and add half the sauce to the pan. Stir quickly to coat pork and vegetables in glaze. (Be careful—the sauce can burn due to the sugar.) Add remaining half sauce until you reach your desired sauciness. 
  • Garnish with green onions and serve with steamed rice.

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