Best Stir Fry For One Recipes

STIR-FRY FOR ONE

Stir-Fry for One image

Whenever I ask my husband what he'd like for dinner, this is what he requests. I double the recipe so that I can enjoy it with him. He thinks this rivals the stir-fries served in many restaurants.-Margery Bryan, Moses Lake, Washington

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 1 serving.

Number Of Ingredients 15

Ingredients

1 tablespoon soy sauce
2 teaspoons cider or red wine vinegar
1 garlic clove, minced
1/2 teaspoon sugar
1/4 pound beef top sirloin steak, cut into 1/4-inch strips
1/4 cup broccoli florets
1/4 cup cauliflowerets
1/2 teaspoon vegetable oil
1/4 cup diced green or sweet red pepper
1/4 cup diced cabbage
1/4 cup sliced water chestnuts
2 green onions, sliced
3 tablespoons beef broth
1 teaspoon cornstarch
Hot cooked rice

Steps:

In a large resealable plastic bag or shallow glass container, combine the first four ingredients; add beef and turn to coat. Seal or cover and refrigerate for at least 10 minutes. , In a skillet or wok, stir-fry broccoli and cauliflower in oil until vegetables begin to soften. Add beef and marinade; cook on medium-high for 3 minutes. Add green pepper, cabbage and water chestnuts; stir-fry for 2-3 minutes or until the vegetables are crisp-tender. Add onions. Combine broth and cornstarch until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice.

Nutrition Facts : Calories 291 calories, Fat 10g fat (0 saturated fat), Cholesterol 77mg cholesterol, Sodium 600mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 0 fiber), Protein 31g protein. Diabetic Exchanges

VEGGIE STIR FRY FOR ONE

Veggie Stir Fry for One image

Make and share this Veggie Stir Fry for One recipe from Food.com.

Provided by ashlynn08

Categories Lunch/Snacks

Time 20m

Yield 1 1/2 cups, 1 serving(s)

Number Of Ingredients 13

Ingredients

3 tablespoons chopped red bell peppers
2 garlic cloves, minced
1/4 cup chicken broth
1/8-1/4 teaspoon black pepper (or to taste)
1 teaspoon cornstarch
1 tablespoon soy sauce
1/2 teaspoon white vinegar
1 (1 g) packet Splenda sugar substitute
1/4 teaspoon curry powder
1 teaspoon lemon juice or 1 teaspoon lime juice
1/2 cup broccoli floret
1/2 cup baby carrots
1/4 string beans or 1/4 snow peas

Steps:

In a small bowl mix the chicken broth, pepper, cornstarch, soy sauce, vinegar, splenda, curry, and lemon juice. Set aside.
Heat a nonstick pan coated with pam over medium high heat and add garlic and peppers.
Saute for 2 minutes.
Add broccoli, carrots, and beans.
Saute until they reach your desired tenderness.
Reduce heat to low and add in the cornstarch mixture.
Cook for about 3 to 5 minutes or until sauce has thickened and veggies are completely coated.
Serve over brown rice if desired.

Nutrition Facts : Calories 88.4, Fat 0.8, SaturatedFat 0.2, Sodium 1254.6, Carbohydrate 16.3, Fiber 3, Sugar 5.8, Protein 5.4