fry recipes

- 1/2 teaspoon sambal oelek (optional)
- 3 cups fresh stir fry vegetables or frozen stir fry vegetables (like broccoli, carrots, red peppers, mushrooms, snowpeas, etc.)
- 1/4 cup water
- 1 (10 1/2 ounce) can condensed cream of mushroom soup (or golden mushroom soup)
- 4 cups cooked rice
- 1 tablespoon soy sauce
- 1 lb boneless skinless chicken breasts

- 1 bag frozen stir fry vegetables (I use Safeway)
- 1 (4 ounce) can mushroom pieces
- 1 tablespoon honey
- 4 cups cooked rice
- salt and pepper
- 1 lb boneless skinless chicken
- 1/4 cup soy sauce
- 2 tablespoons vegetable oil
- 1 tablespoon garlic powder
- 1/4 teaspoon ginger

- 1/4 cup cider vinegar or white vinegar
- 1/2 cup water
- 1/4 cup brown sugar
- 1/2 cup soy sauce or tamari soy sauce
- 2 cloves garlic
- 1 1/2 cups vegetable broth or beef broth or chicken broth (I use chicken broth if my stir fry will have chicken, etc.)
- 1/4 teaspoon ground ginger (or a bit of fresh minced ginger)
- 2-3 tablespoons cornstarch

- 1 lb frozen raw shelled and deveined large shrimp
- 1/3 cup bottled stir-fry sauce
- 1 (16 ounce) bag fresh mixed cut vegetables (broccoli, carrot, snap pea and celery blend)
- 1 cup quick-cooking brown rice
- 2 teaspoons vegetable oil
- 1 (8 ounce) can pineapple chunks in juice
- 2 teaspoons cornstarch

- 2 - 4 Italian Sausage, cut in small pieces
- 2 cups of assorted veggies ( broccoli, snow peas, etc)
- 2 cloves of garlic, minced
- 1/4 cup water
- olive oil, enough to coat pan, (or use butter.)
- HP Stir Fry sauce, comes in jar at grocers
- 1 1/2 - 3 cups of minute rice,