Spicy Apricot Chicken Stir-Fry

1 (15 ounce) can apricot halves, drained and chopped, juice reserved 2 tablespoons soy sauce1 tablespoon cornstarch 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon crushed red pepper flakes 2 tablespoons vegetable oil 1 tablespoon minced fresh ginger root 1 pound skinless, boneless chicken breast meat - cut into strips 1 (16 ounce) package frozen stir-fry vegetables, thawed 1 (8 ounce) can pineapple chunks, drained 3 green onion, sliced Stir together apricot juice, soy sauce, cornstarch, garlic powder, onion powder, and red pepper flakes in a small bowl until the cornstarch has dissolved; set aside. Heat vegetable oil in a wok over high heat. Stir in ginger, and cook until it begins turns golden brown, about 10 seconds. Add the chicken; cook and stir until the chicken turns white and begins to firm. Stir in the stir-fry vegetables, and continue cooking until the chicken is no longer pink in the center and the vegetables are hot. Stir in the apricots, pineapple chunks, and apricot juice mixture. Bring to a boil, stirring constantly; cook until the sauce thickens and clears, about 1 minute. Stir in green onion before serving. Amount Per Serving  Calories: 220 | Total Fat: 6.6g | Cholesterol: 43mg Powered by ESHA Nutrient Database Spicy Apricot Chicken Stir-Fry
Servings Per Recipe: 6
Amount Per Serving
Calories: 220
Total Fat: 6.6gCholesterol: 43mgSodium: 529mgTotal Carbs: 23.2g    Dietary Fiber: 3.3gProtein: 18.7g

Stir Fry: Pork, Apple, and Ginger Stir-Fry with Hoisin Sauce

2 tablespoons hoisin sauce2 tablespoons brown sugar6 tablespoons soy sauce1/2 cup applesauce1 pound pork loin, sliced and cut into thin strips1 1/2 tablespoons cornstarch2 tablespoons peanut oil1/2 teaspoon sesame oil1 tablespoon chopped fresh ginger root3 cups broccoli floretsWhisk together the hoisin sauce, brown sugar, soy sauce, and applesauce in a small bowl; set aside. Combine the pork and cornstarch in a bowl. Mix until the cornstarch evenly coats the pork; set aside. Heat the peanut oil and sesame oil in a large skillet or wok over medium-high heat. Cook the pork in three separate batches in the hot oil until no longer pink in the middle, 2 to 3 minutes per batch. Remove pork to a plate lined with paper towels to drain, reserving the oil. Add the ginger to the skillet; cook and stir for 30 seconds. Stir in the broccoli and cook until tender. Return the pork to the skillet and pour in the sauce; toss to coat. Cook until all ingredients are hot. Amount Per Serving  Calories: 448 | Total Fat: 23.7g | Cholesterol: 74mg Powered by ESHA Nutrient Database

Pork, Apple, and Ginger Stir-Fry with Hoisin Sauce

Servings Per Recipe: 3

Amount Per Serving

Calories: 448

Total Fat: 23.7gCholesterol: 74mgSodium: 2062mgTotal Carbs: 30.4g    Dietary Fiber: 3.4gProtein: 29.3g VIEW DETAILED NUTRITION
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Thank you for your valuable feedback to other Allrecipes home cooks. Your vote will be added in a few hours. Reviewed on by Was this review helpful? [ YES ]users found this review helpful $(document).ready(function () { AR.ReviewCarousel.Initialize(); });

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Stir Fry: Orange Beef-Style Tofu Stir-Fry | Submitted By: JACKSKELLINGTON

1/4 cup vegetable oil for frying1/4 cup cornstarch1 (16 ounce) package firm tofu, drained and cut into strips2 tablespoons soy sauce1/2 cup orange juice1/4 cup warm water1 tablespoon sugar1 teaspoon chili paste1 teaspoon cornstarch1 tablespoon vegetable oil2 carrots, slicedHeat 1/4 cup oil in a wok over medium-high heat. Place the 1/4 cup cornstarch in a dish; press tofu slices in the cornstarch to coat on all sides. Stir-fry in the wok 5 minutes, or until golden brown on all sides. Drain tofu on paper towels. Allow wok to cool, and wipe clean. In a bowl, mix the soy sauce, orange juice, water, sugar, chili paste, and cornstarch until smooth. Heat the remaining 1 tablespoon oil in the wok, and stir-fry the carrots until tender. Form a well in the center of the carrots, and pour in the sauce. Bring sauce to a boil. Mix tofu into the wok, and continue cooking until coated with the sauce. Amount Per Serving  Calories: 286 | Total Fat: 15g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Orange Beef-Style Tofu Stir-Fry

Servings Per Recipe: 4

Amount Per Serving

Calories: 286

Total Fat: 15gCholesterol: 0mgSodium: 500mgTotal Carbs: 23.3g    Dietary Fiber: 3.7gProtein: 18.9g VIEW DETAILED NUTRITION
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I made some mods to this recipe for it to be more healthy and still yummy. First I stirfried a bunch of veggies, I used zucchini, broccoli, red/green pepper, onion, garlic, mushrooms. Then I added in the strips of tofu (skipped the corn starching step, just threw it in plain) and stir fried that in with a splash of soy sauce and spoon of chili garlic sauce and salt and pep to taste. In a separate pot I made the orange sauce, I did NOT add in sugar however I did add in a 3 caps of white vinegar. I also mixed the cornstarch in the warm water and added it in to oj/soy sauce/vinegar mixture when it came to a boil. After adding in the cornstarch I let the sauce simmer for a couple of minutes and then I added it to the tofu and veggies. Served with some brown rice this was an relatively easy and healthy dinner, will make it again. Was this review helpful? [ YES ]
60 users found this review helpful I made some mods to this recipe for it to be more healthy and still yummy. First I stirfried a... Reviewed on Mar. 16, 2006 by MRONUFRAK    This is sure to please even tofu skeptics. It's very good, but not great. The cooking time is a little off. My tofu slices were about a 1/2 inch thick, and with a standard wok, it took at least 20 - 25 minutes to fry it all. The sauce took me about 20 minuts to make as well. I added chopped red pepper, which added additional crunch, color and sweetness. Since I didn't have chili paste, I used a tablespoon of sweet chili sauce. I also added 2 dried diced red chili peppers, since other reviewers said the sauce wasn't spicy enough, but it was too HOT, so next time I'll just use one. I used about double the corn starch, since I like the sauce thicker. In addition, I would definitely recommend doubling the sauce, because it is not enough to cover all of the tofu plus rice noodles. I would recommend not putting the tofu back into the wok. If you just place tofu slices on top of the rice noodles and spoon the sauce over the top, the tofu stays nice and crunchy. Finally, I served this with some fresh pineapple on the side, which really complemented the dish quite nicely. Was this review helpful? [ YES ]
43 users found this review helpful This is sure to please even tofu skeptics. It's very good, but not great. The cooking time... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

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Stir Fry: Ginger Veggie Stir-Fry | Submitted By: veggigoddess

1 tablespoon cornstarch1 1/2 cloves garlic, crushed2 teaspoons chopped fresh ginger root, divided1/4 cup vegetable oil, divided1 small head broccoli, cut into florets1/2 cup snow peas3/4 cup julienned carrots1/2 cup halved green beans2 tablespoons soy sauce2 1/2 tablespoons water1/4 cup chopped onion1/2 tablespoon saltIn a large bowl, blend cornstarch, garlic, 1 teaspoon ginger, and 2 tablespoons vegetable oil until cornstarch is dissolved. Mix in broccoli, snow peas, carrots, and green beans, tossing to lightly coat. Heat remaining 2 tablespoons oil in a large skillet or wok over medium heat. Cook vegetables in oil for 2 minutes, stirring constantly to prevent burning. Stir in soy sauce and water. Mix in onion, salt, and remaining 1 teaspoon ginger. Cook until vegetables are tender but still crisp. Amount Per Serving  Calories: 119 | Total Fat: 9.3g | Cholesterol: 0mg

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Reviewed on Oct. 13, 2007 by jL    I skipped the green beans and onions, but added Chinese mushrooms, red bell pepper and tofu to this dish. I made the stir fry by first sauteing the ginger and garlic, then adding all of the vegetables, followed by the tofu. Next, I added the soy sauce and then the cornstarch in water to make the stir fry sauce. Tossing the vegetables in an oil-cornstarch mix may have caused the "gummy texture" problems reported by other viewers. This is a good basic stir fry recipe. If you find it bland, you can increase the amount of ginger and garlic, as well as add a bit of chili paste or crushed red pepper flakes to give it a bit more kick. Was this review helpful? [ YES ]
84 users found this review helpful I skipped the green beans and onions, but added Chinese mushrooms, red bell pepper and tofu to...

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Stir Fry: Caribbean Jerk Stir-Fry | Submitted By: RandyRandy

1 tablespoon vegetable oil1 green bell pepper, seeded and cubed1 red bell pepper, seeded and cubed1/4 cup sliced sweet onions3/4 pound skinless, boneless chicken breast, cut into strips2 1/2 teaspoons Caribbean jerk seasoning1/2 cup plum sauce1 tablespoon soy sauce1/4 cup chopped roasted peanutsHeat the oil in a large skillet over medium-high heat. Cook and stir the bell pepper and onion in the oil until slightly tender, 5 to 7 minutes. Remove pepper and onion from the skillet and set aside. Add the chicken to the skillet; season with jerk seasoning; cook and stir chicken until no longer pink inside. Pour the plum sauce in with the chicken; add the bell peppers and onions; toss to combine. Cook until the peppers and onions are heated completely, 3 to 5 minutes. Sprinkle with soy sauce and chopped peanuts to serve. Amount Per Serving  Calories: 549 | Total Fat: 21.4g | Cholesterol: 104mg

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Stir Fry: Rainbow Stir-fry | Submitted By: Sarah Caron

1 large yellow bell pepper, seeded and chopped1/2 large red bell pepper, seeded and chopped1/2 small head cabbage, chopped1 small head purple cauliflower, chopped1 small onion, diced1 cup water1/2 pound boneless chuck, cut into 1-inch cubes2 tablespoons olive oil, divided1 large orange - peeled, sectioned, and cut into large pieces1 tablespoon grated orange zest1 large green onion, chopped1/3 cup teriyaki sauce1 tablespoon oyster saucePlace the water, bell peppers, cabbage, cauliflower, and onion in a large pot over medium-high heat. Cover and steam until the vegetables are tender, about 10 minutes. Pound each piece of the chuck to 1/2 inch thick, cut into quarters. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Stir in beef, and cook, turning frequently, until browned on all sides; remove from pan. Drizzle the remaining 1 tablespoon of oil into the pan and stir in the orange sections, zest, and green onion. Cook for 2 to 3 minutes, stirring frequently. Toss meat and vegetables together with the orange in the pan. Stir in teriyaki and oyster sauce. Continue cooking for an additional minute, stirring constantly. Amount Per Serving  Calories: 315 | Total Fat: 18.6g | Cholesterol: 41mg

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