Stir-Fry Soup - Recipes

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Results 1 - 10 of 56 for stir-fry soup

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1. PEPPER STEAK STIR FRY

Slice uncooked steak into thin slices across the grain. Cooks Tip: Place steak in freezer until partially frozen but the tip of a sharp ...

2. STIR FRY BEEF AND PEPPERS

Using a sharp slicing knife, ... Alternatively, purchase pre-sliced stir-fry beef or have your butcher ... seasonings, adding beef soup base or bouillon, garlic powder, ... a bright green color.

3. BEET GREENS

In a large saucepan, bring ... with the greens. Stir often to ensure greens cook ... and pepper. Serve. Note: Vegetable soup base, may be used.

4. SHERRY'S PORK STIR-FRY WITH NOODLES

Discard 1 flavor packet from soups. Bring pot of water ... heat, heat oil. Stir in pork, ginger and garlic. ... and scallions. Toss to combine.

5. CHICKEN FLAVORED STIR-FRIED RICE WITH LARGE SHRIMP

This was a quick recipe. Most items can be found very inexpensively. Like I said I wish I had a little more fresh items, but all in all, it ...

6. STIR FRIED BEEF WITH SAUCE

PREPARATION: Slice steak into thin ... soy sauce, and soup stock; set aside. Stir well before using. COOKING: Put ... and salt, stir fry rapidly. Add flank stake, stir ... light soy sauce combination.

7. CHICKEN STIR-FRY

Start the rice cooking in a rice cooker or pan. Fry the chicken in oil over ... until tender-crisp. Add soup, soy sauce and vinegar, ... immediately serve over rice.

8. BEEF AND BROCCOLI CASSEROLE (STIR-FRY)

1. Slice beef very thin ... 5 minutes. 2. Stir in soup, water and soy sauce. ... Cover and simmer 5-10 minutes. 3. Serve over noodles or rice.

9. CHICKEN STIR-FRY

Chop chicken breast halves into bite-size. Fry in the 2 tablespoons of ... California Blend vegetables. Stir-fry. Add chicken, then cream of mushroom soup, milk and Choy sauce. Serve over noodles or rice.

10. CHICKEN-VEGETABLE STIR FRY

Heat 2 tablespoons oil in ... are crisp-tender. Blend soup mix, cornstarch, ginger, water, soy sauce and vinegar. Add to stir-fry. Bring to boil and ... minutes. Serve over rice.

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