Best Polish Stir Fry Recipes

MY VERSION OF MY FRIEND JON'S POLISH STIR-FRY AND PIEROGIS POT STICKERS WITH HERBS AND SOUR CREAM

Steps:

• Cover the bottom of a skillet with softened butter. Arrange pierogis in the pan in a single layer. Add 1 cup water to the pan. Cover pan and place over medium high heat. Cook covered 8 minutes, remove lid and cook out any liquid in the pot.
• Heat a large nonstick skillet over medium high heat. Brown kielbasa and remove from pan. Cover kielbasa with foil to keep warm. Drain fat and add 1 tablespoon vegetable oil and 1 tablespoon butter. Raise heat to high. Add onion to the pan and saute for a few minutes to soften. Add chopped kale in batches as it wilts into the pan. When kale is wilted, add sauerkraut. Season stir-fry with mustard, paprika, salt and pepper. Return kielbasa to pan. Toss to combine and transfer to a serving platter.
• Let the pierogis "stick" and brown in the butter as the liquid evaporates. Remove crisp pierogis from heat to a plate.
• Stir together the chopped herbs and sour cream and season with salt and pepper. Serve with pierogis.

POLISH STIR-FRY- RACHAEL RAY (VEGETARIAN VERSION)

Steps:

• Cover the bottom of a skillet with softened butter. Arrange pierogis in the pan in a single layer. Add 1 cup water to the pan.
• Cover pan and place over medium high heat. Cook covered 8 minutes, remove lid and cook out any liquid in the pot.
• Heat a large nonstick skillet over medium heat. Brown kielbasa and remove from pan. Cover kielbasa with foil to keep warm.
• If using meat kielbasa, drain the fat from the pan.
• In the same pan add 1 Tbsp oil and 1 Tbsp butter. Raise to high heat. Add onion to the pan and sauté for a few minutes to soften.
• Add chopped kale in batches as it wilts into the pan. When kale is wilted, add sauerkraut.
• Season stir-fry with mustard, paprika, salt and pepper. Return kielbasa to the pan.
• Toss to combine and transfer to a serving platter.
• Let the pierogis "stick" and brown in the butter as the liquid evaporates. Remove the crisp pierogis from heat to a plate.
• Stir together the chopped herbs and sour cream with salt and pepper. Serve with pierogis.

POLISH SAUSAGE STIR-FRY

Steps:

• 1. Slice Polish Sausage or cut it into bite size pieces. Brown in pan. Add frozen veggies. Heat through and then add Teriayki baste & glaze to taste. Stir until heated through. Serve alone as is, or serve over noodles or rice. YUM!

POLISH STIR-FRY

Steps:

• Lightly grease big, iron skillet (I like to use my chicken fryer), with canola oil.
• Brown the Kielbasa. Take it out and put it aside. Drain excess grease.
• Fry potatoes and carrots, stirring often, until half-cooked.
• Add onion and keep frying, stirring frequently.
• When the onion is half-cooked, add the cabbage and continue until everything is completely cooked.
• Return Kielbasa to the pan, mix well, and serve once it is reheated.
• This dish travels well and reheats well.

POLISH STIR FRY

Steps:

• Pan fry Kielbassa.Remove&add 2TBSP.Butter.Saute onions and add Kale.Fry for a few minutes&add saurkraut. Sprinkle on dry mustard and paprika. Mix in Kielbassa. Fry until Kale or cabbage is tender.Serve with perogys on the side.