Pacific Rim Stir-Fry

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4 Servings
Chicken Asian
Summer Picnics Stir Fry Main Dish Asian Chicken Dinner Lunch Sweet

3 ounce e noodles broken
12 ounce cken Boneless, thighs or breast halves
1/2 cup cken broth
2 tablespoon sauce
2 tablespoon il dried, crushed
2 tablespoon nstarch
1 teaspoon li Oil
1/2 teaspoon meric ground
1 tablespoon king Oil
1 cup rots cut in short strips
2 cup ccoli florets
1/2 cup Red et Pepper cut into 1in. strips
1/4 cup hew halves or peanuts

1) In a saucepan cook rice noodles in boiling water for three minutes. Drain; set aside and keep warm. 2) Cut chicken into thin bite size strips. For sauce, combine broth, soy sauce, dried basil, cornstarch, chili oil, and Tumeric; set aside. 3) Pour cooking oil into a wok or large skillet. Heat over medium high heat. Add carrots to wok; cook and stir for one minute. Add broccoli, cook and stir for two minutes more. Add sweet pepper; cook and stir for one and a half to two minutes more or until vegetables are crisp tender. Remove vegetables from wok. Add chicken to wok; cook and stir for two to three minutes or until no longer pink. Push chicken from the center of wok. Stir sauce; add two center of wok. Cook and stir until thickened and bubbly. Return vegetables to wok; add fresh basil. Cook and stir for two minutes or until heated thoroughly. Serve over rice noodles; sprinkle with cashews.


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King Crab Stir-fry

4 Servings
Crab American
Main Dish Stir Fry Crab American

12 ounces Alaska king b split legs* thawed if necessary
2 cups sliced fresh hrooms
1 cup vertically sliced on
1 clove lic minced
2 tablespoons oil
1 cup fresh Chinese pea pods
OR
6 ounces frozen Chinese pea pods thawed**
3/4 cup diced ato
1 teaspoon nstarch
1 tablespoon cold water

Cut crab legs into 2-1/2 to 3-inch pieces. Saut? mushrooms, onion and garlic in oil until slightly softened. Add crab, pea pods and tomato; stir-fry until vegetables are crisp-tender and crab is thoroughly heated. Blend cornstarch and water; stir into pan juices. Cook and stir until juices are thickened and clear. Per Serving (excluding unknown items): 337 Calories; 15g Fat (40.7% calories from fat); 35g Protein; 15g Carbohydrate; 3g Dietary Fiber; 71mg Cholesterol; 1434mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 2 1/2 Vegetable; 2 1/2 Fat.


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Italian Pasta Stir-fry

4 Servings
Vegetables
Asian(ish)
Stir Fry Main Dish Asian(ish)

8 ounces linguine cooked
1 chini medium - sliced
1 on medium - chopped
2 atoes chopped and seeded
1/4 cup sley chopped
1 tablespoon oil
2 clove lic minced
1 teaspoon dried il
1 teaspoon gano
1/8 teaspoon t
1/8 teaspoon black per
1/4 cup mesan cheese grated

Cook pasta according to package directions. Keep warm. Slice zucchini. Chop onion and tomatoes. Snip parsley. Heat oil. Press garlic into skillet. Stir fry 15 second. Add zucchini and onion. Stir fry 2 - 3 minutes, until crisp tender. Add tomatoes, parsley and seasonings to skillet. Gently stir 1 - 2 minutes, until thoroughly heated. Remove from heat. Stir in warm pasta and parmesan cheese. Serve immediately. Source: Pampered Chef Favorites II.


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