RACHAEL RAY STIR FRY RECIPES RECIPES
SIGNATURE STIR-FRY | RECIPE - RACHAEL RAY SHOW
A satisfying stir-fry from Bob Harper’s book of nutritious and flavorful recipes
Provided by Bob Harper
Number Of Ingredients 20
Steps:
- Spray a large skillet with olive oil spray and heat over medium-high heat
- Sauté mushrooms for 4 minutes
- Toss in the rest of your vegetables along with the red pepper flakes
- Cook approximately 5 minutes, stirring occasionally
- Once veggies are tender, toss with lime juice and add cooked chicken breast
- Top the cooked brown rice with mixture, add the cashews and jalapeños before plating and enjoy!
BARBECUE PORK STIR-FRY WITH CORN AND ZUCCHINI RECIPE ...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.
Provided by Rachael Ray
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- For the fried rice, whisk up eggs seasoned with salt and pepper. In a large skillet or wok, heat 1 tablespoon of oil over medium-high heat, add eggs and scramble, then remove to bowl. Add bacon to pan and cook to render and crisp the bacon, then remove to a plate.Add 2 tablespoons high-temp oil to pan, add onion and garlic and stir until translucent, then add rice and fry 2 minutes. Add sugar, soy, Shaoxing or sherry, and scallions or chives. Remove from pan to serving bowl.For the chicken stir fry, heat oil, 2 turns of the pan, add chicken and brown, then add leeks, garlic and ginger and toss 2 minutes more. Add gochujang and soy sauce and combine, then add Napa and wilt, then toss in kimchi, season with fish sauce or salt to taste, finish with sesame oil and garnish with sesame seeds.
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- Peel the tough outer layers of the lemongrass to expose the inner pale yellow layer. Trim 2 inches from the bottom, cutting away the bulb. Slice until the tops become tough. Add the pieces to a small pot over medium heat and add the stock and 1/2 cup water. Bring to a simmer and allow to reduce by half. Strain, reserving the liquid.Into a food processor add the cooked lemongrass, chilies, shallot, garlic, ginger, sugar, cilantro, mint, cumin, coriander, Tamari, pepper, lime juice and salt (if not using the fish sauce). Process into a paste.Heat the oil in a wok or large sauté pan over high heat; add the chicken and brown. Remove to a plate. Add a drizzle more oil and stir fry the bell peppers and onion for 2 minutes. Stir in the paste for 1 minute, then add the reserved liquid and stir. Return the chicken to the pan. Serve the stir fry on a bed of shredded lettuce.
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If you're looking for something quick, simple, and loaded with flavor--look no further! You can serve this as a meal or as a side dish and it's loaded with green leafy veggies, mushrooms, sweet potatoes, and mini peppers tossed in a spicy Thai peanut sauce.
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Total Time 1 hours 30 minutes
Calories 372.8 calories per serving
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Total Time 1 hours 30 minutes
Calories 372.8 calories per serving
- Remove from heat, stir in Thai peanut sauce, and serve.
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