STIR FRY COLESLAW RECIPES

Name: Chinese Stir-Fry over Crunchy Slaw
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2-3 serving(s)
Ingredients: 1/2 cup soy sauce; 2 tablespoons rice vinegar; 2 tablespoons dark sesame oil; 2 teaspoons chili-garlic sauce or 1/2 teaspoon crushed red pepper flakes; 2 boneless skinless chicken breasts, cut into 1 inch pieces; 1/4 cup water; 2 teaspoons cornstarch; 1 tablespoon canola oil; 1/2 cup coarsely chopped red bell pepper; 1/2 cup snow peas, cut into thirds; 2 coarsely chopped green onions (I think it needs more); 1 garlic clove, minced (I used 3); 2 cups shredded broccoli coleslaw mix; 1 tablespoon coarsely chopped peanuts (I used dry roasted); 1 tablespoon minced cilantro

CHINESE STIR-FRY OVER CRUNCHY SLAW RECIPE - FOOD.COM

Chinese Stir-Fry over Crunchy Slaw Recipe - Food.com image

Adapted from a recipe I found in a magazine. You can serve rice on the side if you must but it really isn't needed this makes very generous, healthy portions. The nutrional numbers on this recipe will be a little off because you throw away the marinade but it is in the ingredients (hope that makes sense, lol)

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 2-3 serving(s)

Number Of Ingredients 15

Ingredients

1/2 cup soy sauce
2 tablespoons rice vinegar
2 tablespoons dark sesame oil
2 teaspoons chili-garlic sauce or 1/2 teaspoon crushed red pepper flakes
2 boneless skinless chicken breasts, cut into 1 inch pieces
1/4 cup water
2 teaspoons cornstarch
1 tablespoon canola oil
1/2 cup coarsely chopped red bell pepper
1/2 cup snow peas, cut into thirds
2 coarsely chopped green onions (I think it needs more)
1 garlic clove, minced (I used 3)
2 cups shredded broccoli coleslaw mix
1 tablespoon coarsely chopped peanuts (I used dry roasted)
1 tablespoon minced cilantro

Steps:

In a medium bowl whisk together soy sauce, vinegar, sesame oil and chili-garlic sauce.
Divide in half, reserving half for sauce, other half is for marinade.
Add Chicken to half the sauce, toss to coat and let stand 15 minutes.
Whisk water and cornstarch into reserved sauce until smooth and set aside.
Remove chicken from marinade.
Heat oil in wok over high heat till hot.
Add chicken and stir fry until almost cooked through, about 3 minutes.
Add bell pepper, snow peas, green onions and garlic, stir fry for 1 minute.
Add reserved sauce and stir fry another minute till the sauce has thickened and chicken is completely done.
Divide cole slaw mix between 2 plates, top with chicken mixture.
Sprinkle with peanuts and cilantro.

Nutrition Facts : Calories 423.8, FatContent 26.1, SaturatedFatContent 3.5, CholesterolContent 75.5, SodiumContent 4166.1, CarbohydrateContent 12.9, FiberContent 2.8, SugarContent 4.3, ProteinContent 35.2

CATHY'S QUICK STIR-FRIED BROCCOLI SLAW SIDE DISH RECIPE ...

Cathy's Quick Stir-Fried Broccoli Slaw Side Dish Recipe ... image

My husband and I were hosting a small backyard get together, and were getting ready to take everything out to the deck to eat, when I realized we didn't really have much of a vegetable to serve. I opened the fridge and saw a bag of broccoli slaw and just threw this together. It was a hit! Our neighbor begged me for the recipe, so I decided I'd better post it before I forget what I did! Measurements of oil, garlic, and soy sauce are approximate. This is a simple, fresh side dish with a nutty-garlic flavor. Adjust to your personal preferences. I've never cooked with sesame seeds, but I'd be curious to see how they would work in this dish, in place of the pine nuts. Prep time is for toasting pine nuts, but this can easily be done while stirfrying the broccoli slaw as well. (In a separate pan, of course!)

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 (12 ounce) bag broccoli coleslaw mix
2 tablespoons toasted sesame oil
1 1/2 tablespoons garlic, minced
2 tablespoons low sodium soy sauce
1 tablespoon sugar, to taste (I used Splenda)
1/4 cup pine nuts, toasted (See note)
salt or pepper, if desired

Steps:

Heat sesame oil in large skillet or wok.
Add garlic. Sautee garlic slightly, infusing oil with garlic flavor. Monitor heat carefully to avoid burning.
Add broccoli coleslaw, and stir fry until crisp-tender. (I cheated and put the cover on my skillet for a little while to speed things along with a little steam).
Add soy sauce and splenda, and continue to cook until splenda is disolved and liquid is absorbed. Taste test, and determine whether or not you'd like to add more splenda, soy sauce, or salt and pepper. Adjust seasonings accordingly.
Place in serving bowl, and top with toasted pine nuts. Toss slightly, but no so much that pine nuts drop all the way to the bottom of the bowl.
Note: To toast pine nuts, I placed them in a heavy pan, over medium-low heat, and tossed and shook the pan to keep them moving, until they started to show some browning and until they started to smell toasted and more intense.

Nutrition Facts : Calories 138, FatContent 12.6, SaturatedFatContent 1.4, CholesterolContent 0, SodiumContent 267.4, CarbohydrateContent 6, FiberContent 0.4, SugarContent 3.6, ProteinContent 1.8

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CATHY'S QUICK STIR-FRIED BROCCOLI SLAW SIDE DISH RECIPE ...

My husband and I were hosting a small backyard get together, and were getting ready to take everything out to the deck to eat, when I realized we didn't really have much of a vegetable to serve. I opened the fridge and saw a bag of broccoli slaw and just threw this together. It was a hit! Our neighbor begged me for the recipe, so I decided I'd better post it before I forget what I did! Measurements of oil, garlic, and soy sauce are approximate. This is a simple, fresh side dish with a nutty-garlic flavor. Adjust to your personal preferences. I've never cooked with sesame seeds, but I'd be curious to see how they would work in this dish, in place of the pine nuts. Prep time is for toasting pine nuts, but this can easily be done while stirfrying the broccoli slaw as well. (In a separate pan, of course!)
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Note: To toast pine nuts, I placed them in a heavy pan, over medium-low heat, and tossed and shook the pan to keep them moving, until they started to show some browning and until they started to smell toasted and more intense.

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