Best Hearty Stir Fry Salad Recipes

WARM STIR-FRIED SALAD

Warm Stir-Fried Salad image

This recipe is a golden find. It is fast and healthy and has amazing flavor. We tried it once and agreed that this would go into the regular rotation. I've used dried tarragon and it turned out great.

Provided by Darcy Loo

Categories World Cuisine Recipes Asian

Time 2h25m

Yield 4

Number Of Ingredients 12

Ingredients

2 (8 ounce) skinless, boneless chicken breast halves, cut into thin strips
3 tablespoons light soy sauce
1 (2 inch) piece fresh ginger, peeled and finely chopped
1 tablespoon chopped fresh tarragon
1 tablespoon brown sugar
salt and ground black pepper to taste
1 tablespoon vegetable oil
1 cup unsalted cashews
2 large carrots, peeled and cut into matchstick-size pieces
1 head cabbage, sliced
1 cup baby kale
1 tablespoon sesame oil

Steps:

Place chicken in a large bowl. Whisk soy sauce, ginger, tarragon, and brown sugar together in a bowl; pour over chicken. Cover bowl with plastic wrap and marinate in refrigerator, 2 to 4 hours.
Remove chicken from marinade with a slotted spoon, reserving marinade.
Heat vegetable oil in a skillet over medium-high heat; saute chicken until no longer pink in the center, about 5 minutes. Add marinade; bring to a boil for 3 minutes. Stir cashews and carrots into chicken.
Arrange cabbage and baby kale on 4 plates. Drizzle sesame oil over each cabbage-kale serving; top with chicken mixture.

Nutrition Facts : Calories 501.1 calories, Carbohydrate 38 g, Cholesterol 65.9 mg, Fat 24.6 g, Fiber 9.8 g, Protein 36.9 g, SaturatedFat 4.7 g, Sodium 783 mg, Sugar 16.2 g

ZESTY STEAK SALAD

Zesty Steak Salad image

Stir-fried steak and veggies give this hearty salad a cozy kick. Add any of your favorite salad ingredients like shredded cheese, croutons, mushrooms or cucumber. -Leah Carrell, Quitman, Texas

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1 pound beef top sirloin steak, cut into strips
1/3 cup Worcestershire sauce
1 medium onion, julienned
1 medium green pepper, julienned
1 tablespoon butter
6 cups shredded lettuce
6 to 9 cherry tomatoes, halved
Salsa, optional

Steps:

In a large bowl, combine sirloin and Worcestershire sauce; cover and refrigerate. , Meanwhile, in a large skillet, saute onion and green pepper in butter until crisp-tender, 3-4 minutes. Add sirloin; stir-fry until meat is no longer pink. Spoon meat and vegetables over lettuce; garnish with tomatoes. Serve with salsa if desired.

Nutrition Facts : Calories 218 calories, Fat 8g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 314mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges

STIR FRIED VEGETABLE SALAD

Stir Fried Vegetable Salad image

This is an unusual but delicious salad. The best way to tackle it is to stir fry each vegetable separately, then dress with sesame oil, lemon juice and seasoning.

Provided by MarieRynr

Categories Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

4 tablespoons grapeseed oil or 4 tablespoons any light cooking oil
4 ounces cashew nuts
1 inch fresh ginger, peeled,thinkly sliced and cut into fine matchstick sized strips
7 ounces thin green beans, trimmed,but with the tails left on
2 yellow sweet peppers, halved,seeded and cut into thin strips
1 bunch green onion, trimmed and sliced diagonally
7 ounces asparagus, trimmed into 2 inch lengths
1 -2 tablespoon chopped fresh coriander (cilantro)
1 teaspoon sesame oil
1 lemon, juice of
salt & freshly ground black pepper
1 (85 g) package watercress

Steps:

Heat 1 TBS oil in a wok or a 10 inch frying pan.
When hot, stir fry the cashew nuts until golden.
Remove and set aside.
Add a further 1 TBS oil and stir fry the ginger for 1/2 minute.
Add the beans and continue to cook for 4 to 5 minutes, until tender but still crunchy.
Transfer to a large bowl.
Add another TBS of oil and stir fry peppers for 2 to 3 minutes, add the spring onions at the last moment.
Add the peppers and onions to the beans.
Add the final TBS oil to the pan and stir fry the asparagus tips for 3 to 4 minutes.
Add 2 to 3 TBS water, cover the pan and steam for about 5 minutes until tender.
Add the asparagus to the other vegetables along with the cashew nuts, coriander, sesame oil and lemon juice.
Season to taste.
Toss together and set aside to cool.
Just before serving, twist off the watercress stalks and add the leaves to the salad.
Toss again and transfer to a serving bowl.

STIR-FRY CHICKEN SALAD

Stir-Fry Chicken Salad image

Use your favourite vegetables to make this tasty Quick 'N Easy stir-fry Chicken Salad. Great for casual outdoor eating. Adjust the garlic to suit your taste. The original recipe had no garlic. NO garlic! If you are not using a non-stick pan or wok, you may need slightly more oil. This recipe makes four generous serves. If you are serving this with another dish, there should be ample for six. Adapted from Rodale's 'Terrific Chicken: 100 Great Meals in Minutes'.

Provided by bluemoon downunder

Categories One Dish Meal

Time 26m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 tablespoon oil
1 1/2 lbs boneless skinless chicken breasts, cut into strips
4 cups vegetables, for example peppers, carrots, leeks, bok choys, bean shoots, mushrooms, sliced into strips
3 garlic cloves, finely chopped
1 cup broccoli floret
10 ounces mixed baby greens
1/2 cup Italian dressing
2 tablespoons reduced sodium soy sauce

Steps:

Heat the oil in a (preferably non-stick) wok over a medium heat for 1 minute.
Add the chicken and stir-fry for 5 minutes or until golden.
Stir in the vegetables and stir-fry for 5 minutes, or until tender-crisp.
Transfer the contents of the wok to a large salad bowl, add the salad greens and mix well.
Whisk together the dressing and the soy sauce in a small bowl, drizzle it over the salad-vegetable mixture and toss to combine.
Serve with noodles or rice.