Stir-fry Supper

I found this recipe by Kathy Blais that I thought you might enjoy.

Chicken:
1 Tbsp stirfry sauce or soy sauce
1-2 tsp VE Nonya Seasoning
1 1/2 tsp lime juice
1 tsp brown sugar
2 large chicken breasts, cut into bite-size pieces

Combine first 4 ingredients, and marinade chicken while preparing vegetables and noodles.
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Noodles:
1/2 cup peanut butter
1/2 cup orange juice
1-2 tsp VE Nonya Seasoning
2 Tbsp oil
2 Tbsp stir-fry sauce or soy sauce
2 Tbsp VE Rice Vinegar
zest of 1/2 an orange
sea salt, to taste
1/2 pkg. vermicelli, softened in hot water (or use cooked noodles)

Combine ingredients, and pour over drained vermicelli/noodles.
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Vegetables:
3 carrots, grated
4 fresh mushrooms, diced
1 onion, diced
1/2 cup broccoli, finely chopped
celery (optional)
peas (optional)
baby corn (optional)

Stir-fry vegetables in wok with a little oil. Sprinkle with a dash of VE Nonya Seasoning. Add chicken and cook until no longer pink inside. Stir in noodles and heat through. Serve hot.
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NOTE: You could skip the noodles and serve the chicken and veggies with rice. Stir a little VE Nonya Seasoning or VE Oriental Seasoning into the rice while it's cooking for some extra kick!

Pork & Pineapple Stir-fry

Serves 4

3 Tbsp cornstarch, divided
2 - 3 tsp VE Oriental Stir-fry Seasoning
1 lb trimmed and diced pork
1 Tbsp vegetable oil
1 green bell pepper, cored and roughly chopped
1 – 14 oz can pineapple chunks, drained, juice reserved
1/2 cup low-sodium chicken stock

1. Combine 2 Tbsp cornstarch with VE Oriental Stir-fry Seasoning and coat pork.
2. Heat frying pan to medium high then add vegetable oil. Cook pork until no longer pink. Remove from pan and set aside.
3. Add green pepper to frying an and stir fry for 3 - 4 minutes.
4. Add pineapple and chicken stock and allow to simmer.
5. Whisk together remaining cornstarch and pineapple juice in small bowl.
6. Return pork to frying pan. Add pineapple juice and briskly stir. Bring to a simmer and cook until sauce thickens. Serve over warm rice or noodles.

Alternate recipe: Prepare with chicken instead of Pork.

Sticky Oriental Chicken Wings

Serves 4

1/4 cup liquid honey
2 Tbsp low-sodium soy sauce
2 Tbsp orange juice
1 Tbsp rice wine vinegar
1 Tbsp ketchup
1 - 2 Tbsp VE Oriental Stir-fry Seasoning
2 tsp VE Poultry Seasoning
1 1/2lbs chicken wings

1. Add first 7 ingredients to a medium sized and stir well.
2. Coat chicken wings with sauce and refrigerate at least 1 hour, or overnight.
3. Preheat oven to 400° F (205° C).
4. Put chicken wings in a single layer on a parchment lined sheet and bake for 15 minutes.
5. Remove for oven and turn over. Return to oven and cook for 15 more minutes.
6. Serve warm with your favorite dip or try prepared VE Curry Dip.

Broccoli & Cauliflower Stir-fry

4 Servings

1 tsp Sesame Oil
1 1/2 cups broccoli florets
1 1/2 cups cauliflower florets
1/2 red bell pepper, diced
1/2 cup low-sodium vegetable stock
1 Tbsp VE Oriental Stir-fry Seasoning

1. Heat frying pan on medium-high and add sesame oil.
2. Add broccoli, cauliflower and red bell pepper, and stir-fry for 3 - 4 minutes.
3. Pour in vegetable stock, cover and steam vegetables until tender crisp, about 3 - 4 minutes.
4. Add Oriental Stir -fry Seasoning and toss to mix and cook for another minute. Serve hot.

Marinated Oriental Steak

Serves 4

1/4 cup low-sodium soy sauce
3 Tbsp sherry vinegar
2 Tbsp brown sugar
1 - 2 Tbsp VE Oriental Stir-fry Seasoning
VE Pepper, to taste
4 – 3 oz sirloin steaks

1.Combine first 5 ingredients in plastic zip lok bag. Add steaks and allow to at least 2 hours or overnight.
2. Broil or barbecue until cooked. Remove from heat and let stand 5 minutes before serving.

Quick Oriental Rice Noodles

Rice Noodles
1 Tbsp Sesame Oil
1-2 tsp VE Oriental Stir-fry Seasoning (may add more)

1. Cook rice noodles as per instructions on package.
2. Add sesame oil and Oriental Stir-fry Seasoning. Toss to coat noodles.
3. Serve with your favorite Asian meal.

Asian Salad Dressing Recipe

2 tsp VE Malay Seasoning
1 Tbsp VE Oriental Seasoning
1 Tbsp Sugar
3 Tbsp VE Red Pepper Jelly
1 Tbsp Sesame oil
2 Tbsp Soya Sauce
2 Tbsp Vegetable oil
2 Tbsp Rice Wine Vinegar

1. Mix all ingredients together in a blender.

Oriental Dressing

1/4 cup vegetable oil
1 Tbsp sesame oil
1 Tbsp lime juice
1 Tbsp soya sauce
1/4 tsp sugar
1 Tbsp VE ORIENTAL STIR FRY SEASONING
Oriental Noodles, cooked

1. Mix all ingredients together well.
2. Pour over cold oriental noodles and toss. Add sliced vegetables or spinach.

Asian Dressing

1/2 Tbsp VE 7 Pepper Vinegar
2 Tbsp each Soy Sauce,
2 Tbsp Vegetable Oil
2 Tbsp VE Rice Vinegar
2 Tbsp VE Red Pepper Jelly
1 Tbsp each Sesame Oil
1 Tbsp Sugar
1 Tbsp VE Oriental Stir Fry
2 tsp VE Malay (or Nonya)

Mix all ingredients together and enjoy on salads or use as a dipping sauce.

Vegetable Fried Rice

2 Tbsp vegetable oil
1 carrot, diced
6 mushrooms, sliced
1 green pepper, diced
4 cups cold, cooked rice
¼ cup low sodium soy sauce
2 tsp VE Malay or Nonya or Oriental Stir Fry
1/2 cup peas, fresh or frozen
4 green onions, sliced

1. Over Medium high heat at oil to frying pan. Add carrot, mushrooms and peppers and stir fry for for 2 minutes.
2. Add rice and stir until heated through.
3. Stir in soy sauce, seasoning, peas and onions. Cook until heated through. Serve immediately.

Thai Eggplant Dip

by Dana Kayal
1 lg eggplant (1.5 lbs)
2 Tbsp Soy Sauce
2 Tbsp Brown Sugar
1 tsp VE Thai
1 tsp VE Ginger
1/8 tsp Harissa (optional - use only if you like it hot)
1 tsp rice vinegar
1 Tbsp Water
1 Tbsp Veg Oil
4 cloves garlic, crushed
4 green onions, chopped
1 tsp sesame oil

1. Pierce eggplant and bake at 425 F for 45-60 mins. Remove from oven and allow to cool. Peel and then chop into fine pieces.
2. Mix together soy, sugar, thai, ginger (harissa), vinegar and water in small bowl. Set aside.
3. over medium heat add oil to frying pan. When oil is heated add garlic and 1/2 of green onions stir fry for 1-2 minutes.
4. Add soy mixture to garlic-onion mixture. Bring to a boil. Add eggplant other 1/2 ofgreen onions. Heat through.
5, Remove from heat and stir in sesame oil. Allow to cool before serving. You wish to refrigerate this before using. This dip goes great with sesame crackers.

Oriental Stir Fry Sauce

by Terra Guenther
1/2 cup chicken stock
1 Tbsp soya sauce
2 tsp VE Oriental Seasoning
1 Tbsp cornstarch

1. Mix all ingredients together.
2. Pour sauce over cooked stir fried vegetables.
3. Stir until sauce has thickened. Serve immediately.