JAPANESE STIR FRY RECIPES

JAPANESE STIR-FRY RECIPE - FOOD.COM

Japanese Stir-Fry Recipe - Food.com image

The first thing I learned about Japanese cooking is that all the sauces were some combination of shoyu, rice vinegar, sugar, and mirin. This is a quick and easy meal that I made up. Shoyu is a Japanese soy sauce. It gives a much richer flavor than regular soy sauce, and tastes less salty. Mirin is Japanese cooking wine, made of rice wine. If you can't find any, just omit it, it will still taste wonderful.

Total Time 30 minutes

Prep Time 30 minutes

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

4 boneless skinless chicken breasts, cubed
1 green bell pepper, diced
1 small white onion, diced
4 carrots, cut in matchsticks
1 red bell pepper, diced
1 large broccoli, cut bite size
1/4 cup sesame oil
1/3 cup shoyu
1/4 cup rice vinegar
2 tablespoons mirin
1 tablespoon sugar
2 teaspoons ginger
3 garlic cloves, minced

Steps:

Cut all of the meat and veggies, so they are ready to cook. I find that cutting the chicken while it is still half frozen makes it much easier!
Start your rice in a rice cooker or on the stove. The cooking time for the dinner is equivalent to the cooking time for rice.
Using a wok or large frying pan, heat sesame oil over medium-high. Add in the garlic. When the oil starts to sizzle, add in the shoyu, vinegar, mirin, sugar, and ginger. Mix well.
Add chicken. Cook until there is no pink at all. Chicken will have a rich brown color from the sauce.
Add in the veggies and cook until the rice is done.
If I am cooking for people who do not like crunchy veggies, I will steam all the veggies together in a separate pot while the chicken is cooking, then add the steamed veggies in with the chicken once it is cooked.
Serve over rice.

Nutrition Facts : Calories 193.7, FatContent 8.8, SaturatedFatContent 1.4, CholesterolContent 37.8, SodiumContent 737.6, CarbohydrateContent 13.7, FiberContent 3.7, SugarContent 5.9, ProteinContent 16.1

JAPANESE BEEF STIR-FRY RECIPE | ALLRECIPES

Japanese Beef Stir-Fry Recipe | Allrecipes image

Tender beef strips are quickly stir-fried with crisp and colorful vegetables to make this delicious restaurant-style dinner in your own kitchen.

Provided by Campbell's Kitchen

Categories Trusted Brands: Recipes and Tips Campbell's Kitchen

Total Time 45 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 8 servings

Number Of Ingredients 12

Ingredients

2 pounds boneless beef sirloin or beef top round steaks (3/4" thick)
3 tablespoons cornstarch
1 (10.5 ounce) can Campbell's® Condensed Beef Broth
½ cup soy sauce
2 tablespoons sugar
2 tablespoons vegetable oil
4 cups sliced shiitake mushrooms
1 head Chinese cabbage (bok choy), thinly sliced
2 medium red peppers, cut into 2"-long strips
3 stalks celery, sliced
2 medium green onions, cut into 2" pieces
Hot cooked regular long-grain white rice

Steps:

Slice beef into very thin strips.
Mix cornstarch, broth, soy and sugar until smooth. Set aside.
Heat 1 tablespoon oil in saucepot or wok over high heat. Add beef in 2 batches and stir-fry until browned. Set beef aside.
Add 1 tablespoon oil. Add the mushrooms, cabbage, peppers, celery and green onions in 2 batches and stir-fry over medium heat until tender-crisp. Set vegetables aside.
Stir cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly. Return beef and vegetables to saucepot and heat through. Serve over rice.

Nutrition Facts : Calories 289.8 calories, CarbohydrateContent 26.4 g, CholesterolContent 38.9 mg, FatContent 7.6 g, FiberContent 2.6 g, ProteinContent 26.4 g, SaturatedFatContent 2.1 g, SodiumContent 1270.7 mg, SugarContent 6.7 g

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