Best Spa Shiki Stir Fry Recipes

SPA SHIKI STIR-FRY

Steps:

• For sauce, combine sherry, oyster sauce, sesame oil and salt; set aside.
• Pour the cooking oil in a wok or 10-inch nonstick skillet (add more oil as necessary during cooking).
• Preheat the wok or skillet over medium-high heat.
• Add carrots; stir-fry 1 minute.
• Add celery and mushrooms; stir-fry 2 minutes.
• Add sweet pepper and the 3 green onions; stir-fry for 1 1/2 to 2 minutes more or until vegetables are are crisp-tender.
• Remove wok or skillet from heat.
• Stir sauce, then slowly and carefully add sauce to wok or skillet, and return to heat.
• Cook and stir until bubbly, then cook and stir 1 to 2 minutes more until sauce is slightly thickened.
• Serve immediately over hot cooked rice.
• Sprinkle the stir-fry with the 1 thinly sliced green onion, if you like, and the toasted sesame seeds.
• *To toast sesame seeds, spread them in a thin layer in a shallow baking pan and bake in a 350 degree oven for 7 to 10 minutes or until the seeds are ligh brown, stirring once or twice.

SPAGHETTI SQUASH & PORK STIR-FRY

Steps:

• Preheat oven to 350 degrees F.
• Cut squash in half. Scoop out and discard seeds. Place each half, cut-side down, on a baking sheet. Bake until the squash is tender, about 1 hour. Let cool for 10 minutes then shred the flesh with a fork into a bowl. Discard the shell.
• Slice pork into thin rounds; cut each round into matchsticks.
• Heat a large wok over medium-high heat. Swirl in oil, then add scallions, garlic, ginger and salt; cook, stirring, until fragrant, 30 seconds. Add the pork; cook, stirring constantly, until just cooked through, 2 to 3 minutes. Add the squash threads and cook, stirring, for 1 minute. Add soy sauce, rice vinegar and chile sauce (or chile oil); cook, stirring constantly, until aromatic, about 30 seconds.

CHICKEN STIR-FRY

Steps:

• Cut chicken into 1/2-in. strips; place in a resealable plastic bag. Add cornstarch and toss to coat. Combine the soy sauce, ginger and garlic powder; add to bag and shake well. Refrigerate for 30 minutes. , In a large skillet or wok, heat 2 tablespoons of oil; stir-fry chicken until no longer pink, about 3-5 minutes. Remove and keep warm. , Add remaining oil; stir- fry the broccoli, celery, carrots and onion for 4-5 minutes or until crisp-tender. Add water and bouillon. Return chicken to pan. Cook and stir until thickened and bubbly.