Best 5 Western Stir Fry Recipes

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**Tantalize your taste buds with our delectable Western stir-fry recipes, a culinary symphony of flavors that will transport you to the heart of the Wild West.**

Our collection features a mouthwatering array of dishes that showcase the vibrant spirit of the American frontier. From the classic Cowboy Stir-Fry, a hearty blend of tender beef, crisp vegetables, and savory seasonings, to the tantalizing Chicken and Cornbread Skillet Stir-Fry, a harmonious fusion of juicy chicken, sweet cornbread, and a medley of vegetables, each recipe promises a unique culinary adventure.

For those who prefer a vegetarian delight, the Veggie-Packed Stir-Fry is a symphony of colorful vegetables, tossed in a flavorful sauce that bursts with umami. And for a taste of the sea, the Seafood Stir-Fry tantalizes with succulent shrimp, scallops, and calamari, stir-fried with a medley of vegetables in a light and aromatic sauce.

No matter your preference, our Western stir-fry recipes are sure to satisfy your cravings and leave you yearning for more. Get ready to embark on a culinary journey through the Wild West, where every bite tells a tale of adventure and satisfaction.

Let's cook with our recipes!

BEEF STIR-FRY



Beef Stir-Fry image

"The best thing about a stir-fry is that you can substitute the vegetables you like most."

Provided by Trisha Yearwood

Time 30m

Yield 4 servings

Number Of Ingredients 13

1 1/2 pounds skirt steak, cut into 4-inch-long pieces, then cut against the grain into 1/4-inch-thick slices
Salt and freshly ground pepper
1/4 cup low-sodium soy sauce
1 serrano chile pepper, seeded and finely chopped
2 teaspoons sugar
2 tablespoons freshly squeezed lime juice (1 to 2 limes)
2 tablespoons olive oil
2 cloves garlic, grated
1 bunch scallions, thinly sliced
6 ounces fresh mushrooms, sliced
1/4 pound snow peas or green beans
1 12-ounce can baby corn, drained
1 red bell pepper, thinly sliced (optional)

Steps:

  • Season the steak with salt and pepper. In a medium bowl, whisk together the soy sauce, chile pepper, sugar and lime juice until the sugar is dissolved. Add the beef, toss to coat and set aside.
  • In a large skillet over medium-high heat, heat the oil until shimmering, about 1 minute. Add the beef and cook, stirring, until cooked through, 3 to 5 minutes.
  • Remove the beef from the skillet and set aside. Allow the liquid in the pan to reduce until thickened, about 4 minutes. Add the garlic and scallions and cook 1 minute more. Add the mushrooms and cook for 2 to 3 minutes more. Add the snow peas, baby corn and bell pepper and continue cooking until all the vegetables are crisp-tender, about 2 minutes. Return the beef to the skillet and toss to combine.

CATALINA CHICKEN STIR-FRY



CATALINA Chicken Stir-Fry image

Satisfy your hunger with this flavorful CATALINA Chicken Stir-Fry. Chicken, mixed veggies and rice go into this zesty, zingy and flavorful dish.

Provided by My Food and Family

Categories     Home

Time 22m

Yield Makes 4 servings.

Number Of Ingredients 6

1/2 cup KRAFT Classic CATALINA Dressing
3 Tbsp. lite soy sauce
1/4 tsp. garlic powder
1 lb. boneless skinless chicken breasts, cut into bite-sized pieces
1 pkg. (16 oz.) frozen mixed vegetables, thawed, drained
4 cups hot cooked white rice

Steps:

  • Mix dressing, soy sauce and garlic powder in large skillet until well blended. Add chicken; mix lightly. Cook and stir on medium-high heat 5 min. or until chicken is cooked through.
  • Add mixed vegetables; cover. Reduce heat to medium-low. Simmer 5 to 7 min. or until vegetables are crisp-tender, stirring frequently.
  • Serve over the rice.

Nutrition Facts : Calories 470, Fat 10 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 65 mg, Sodium 910 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 33 g

EAST-WEST STIR-FRY



East-West Stir-Fry image

This makes a pretty, colorful meal. For a different taste, try serving a stir-fry over baked or mashed potatoes-that's how I sometimes serve this dish.- Nan Radabaugh, Perrysburg, Ohio

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 4 servings.

Number Of Ingredients 15

1 pound lean ground beef (90% lean)
3 tablespoons peanut oil, divided
1 medium onion, cut into wedges
1/2 cup sliced celery
1 medium carrot, cut in paper-thin strips
1/4 pound fresh green beans, sliced lengthwise
1 can (8 ounces) sliced water chestnuts, drained
4 large mushrooms, thinly sliced
1/2 cup chicken broth
1 tablespoon honey
2 tablespoons reduced-sodium soy sauce
1 tablespoon cornstarch
2 tablespoons water
8 to 10 ounces fresh spinach
3 cups cooked rice

Steps:

  • On waxed paper, shape the ground beef into a 7-in. square. Using a large knife, cut beef into 1-in. cubes. Heat 1 tablespoon oil in a skillet over medium-high heat; add half of the beef cubes. Stir-fry about 3 minutes or until no pink remains. Remove beef and keep warm; repeat with remaining beef cubes. , Heat remaining oil in skillet; stir-fry onion, celery, carrot, beans, water chestnuts and mushrooms for 2 minutes. Add broth; reduce heat. Cover and steam for 2-3 minutes, stirring occasionally. Stir in honey and soy sauce. , Dissolve cornstarch in water; add to skillet. Return meat to skillet. Place spinach on top of meat/vegetable mixture; cover and steam for 1 minute. Stir in spinach. Serve with rice.

Nutrition Facts : Calories 525 calories, Fat 19g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 734mg sodium, Carbohydrate 58g carbohydrate (11g sugars, Fiber 6g fiber), Protein 31g protein.

SOUTHWESTERN CHICKEN STIR-FRY



Southwestern Chicken Stir-Fry image

A spicy marinade gives this veggie-packed stir-fry the flavors of the Southwest.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 29m

Yield 4

Number Of Ingredients 8

2 tablespoons lime juice
2 teaspoons chili powder
1 pound boneless skinless chicken breast halves, cut into 1/2-inch strips
1 small zucchini
1 small yellow summer squash
2 tablespoons vegetable oil
1/3 cup medium picante sauce
2 tablespoons chopped fresh cilantro

Steps:

  • Mix lime juice and chili powder in medium glass or plastic bowl; stir in chicken. Cover and refrigerate 15 minutes. Cut zucchini and yellow squash into thin slices.
  • Heat 12-inch skillet or wok over high heat. Add 1 tablespoon of the oil; rotate skillet to coat side.
  • Add chicken and marinade; stir-fry until chicken is no longer pink in center. Remove from skillet. Add remaining 1 tablespoon oil; rotate skillet to coat side. Add zucchini and yellow squash; stir-fry about 4 minutes or until vegetables are crisp-tender. Add chicken, picante sauce and cilantro; cook and stir until hot.

Nutrition Facts : Calories 220, Carbohydrate 6 g, Cholesterol 70 mg, Fiber 2 g, Protein 26 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 180 mg

WESTERN STIR FRY



Western Stir Fry image

Categories     Vegetable     Fall     Casserole/Gratin     Backyard BBQ     Pepper     Potluck     Summer     Picnic     Super Bowl     Brunch     Mushroom     Dinner     Lunch     Buffet     Fry     Side     Beef     Sauté     Stir-Fry     Healthy     Low Sodium     Quick & Easy     Organic

Number Of Ingredients 4

3 package Whole White Mushrooms
4 Bell Peppers
1 Onion (Medium)
2 Round Steaks (Small)

Steps:

  • Chop (or leave sliced for decorative effect) vegetables and cube meat
  • Saute` meat at medium high heat until almost all the pink is gone, then add onion and saute`.
  • Add other ingredients, including 1 1/2 to 2 Tablespoons of butter (depending on taste), in LARGE saucepan and saute` until they have your desired tenderness level.

Tips:

  • Choose the right oil: Use a high-heat oil, such as grapeseed or canola oil, for stir-frying. These oils can withstand high temperatures without burning.
  • Cut your vegetables evenly: This will help them cook evenly.
  • Don't overcrowd the pan: If you overcrowd the pan, the vegetables will not cook evenly.
  • Stir-fry in batches: If you have a lot of vegetables to cook, stir-fry them in batches so that they don't overcrowd the pan.
  • Use a large pan: A large pan will give you more room to stir-fry the vegetables.
  • Cook the vegetables until they are tender-crisp: Don't overcook the vegetables, or they will become mushy.
  • Add the sauce at the end: Adding the sauce at the end will help to prevent the vegetables from becoming overcooked.
  • Serve immediately: Stir-fries are best served immediately after they are cooked.

Conclusion:

Stir-fries are a quick, easy, and healthy way to cook a meal. They are also a great way to use up leftover vegetables. By following these tips, you can make delicious and healthy stir-fries at home.

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