The only option I'm accustomed to is that big frozen bag in the grocery store that has 2 sauce packs in it. I can't remember how much they cost, but I'm sure they're more expensive that what they could be if I just put together the stuff myself.
Now, I know what your thinking, just look in the bag and buy the stuff that's in the bag, just from the fresh produce section instead.
But I don't have a clue as to what to use for the actual sauce... Is sauce necessary anyways?
so....
What ingredients should I use, I wanna have some variety, like one night i'll do stir-fry this way, and another night I'll do it another way.
What do I do about putting together the sauce? Any varieties of options?
Is there a difference in stir-frying frozen veggies and doing it with fresh?
For frozen, all I do is put some extra-virgin olive oil in the wok, heat it up, then put half the bag of frozen stuff in, heat it up until it's ready for the sauce, then heat it up more to cook the sauce in.
Is there a much different process than that? Share your stir-fry wisdom! LOL
Thanks in advance!Budget stir-fry ingredient suggestions for college student?
stir-fry itself can be mixed up (hahaa, no pun intended!) depending on what you serve it with. so you can serve it with noodles one night and brown rice the next, and you can even cook up leftover veggies with some chicken broth for soup!
as for sauce, you can buy a teriyaki marinade or sauce, and that is pretty versatile for all types of stir-fry. but you can also make your own sauce, depending on your preferences, with a variety of ingredients including fish sauce, hoisin sauce, soy sauce, chili sauce, garlic, mirin, lime juice, ginger, etc. just mix and match them depending on what you're going for. i would take this sauce that you've made, or bought, and mariante whatever meat you're cooking (i'd recommend chicken, beef, or pork) in it for a minimum of 10 minutes, but you can marinate overnight, as well. then cook up your meat seperately from the veggies and then boil the excess marinade down until you have a sauce.
my mom is quite fond of doing stiry-fry with snow peas, carrots, broccoli, ginger, garlic, and beef, and she serves this with a side of brown rice. but you can really just mix it up depending on your personal tastes.Budget stir-fry ingredient suggestions for college student?
what i like to do at my job is to order chineese lunch special with side of steamed rice, egg roll, cheap $3.99,,,, i have leftovers to just add veggies and oil saute in pan with left over rice from lunch
There are so many varieties of frozen mixed veggies options at the supermarket you should buy an assortment of them that you can make your assortments.
For the sauce use some soy sauce, chinese five spice powder, and maybe some chili paste.
Frank, try some hamburger helper
My quick mince and noodles-
Thinly chop an onion...sautee in a pan with water until see through..
add +
1/2 kilo of mince...lamb or beef and brown...
add +
I cup of water and 2 tablespoons of cheap gravy mix...
cook until thickened..
Serve on top of a pack of 2 minute noodles cooked and drained.
Add any frozen veg you like on the side.
*Any pasta and canned tomatoes recipe is fairly cheap and can go a long way...
try this its great and cheap
Ramen Noodle Stir Fry
Ingredients:
1 pkg. Ramen noodles
1/2 or full bag of generic frozen veggies (or fresh, in season)
Inexpensive cut of meat to match Ramen flavor; for ';beef'; use cube steak, breakfast steak, etc.--whatever is on sale. Or go vegetarian, extra firm tofu, cubed and seasoned is great too.
Your choice of spices.
Directions:
Thinly slice or chop your choice of meat. Heat small amount of oil in wok or large pan. Add meat and brown quickly. In another pot, boil noodles about 2 minutes. Remove meat and let sit on paper towel lined plate to remove excess grease. Add veggies, Ramon flavor pack, any other seasoning (soy sauce, Chinese five spice, curry, red pepper flakes... use your imagine or gear toward family favorites). Add a splash of liquid (water, white wine, orange juice, etc...), stir constantly. Add noodles and meat to warm through and mix flavors.
If you prefer a more ';saucy'; dish, thicken chicken or beef broth with cornstarch and add to the veggies and beef. Leave noodles out and serve the mixture ON TOP of plain noodles for best results.
Cheap, Fast, Variety.
Baked Chicken and Rice
This was my children's favorite dinner.
* * *
Ingredients:
1 c. plain white rice
1 large pkg. of chicken pieces (legs, breasts, leg quarters)
1 can cream of chicken soup
1 envelope of dry onion soup mix
2 soup cans of water
Directions:
In a large greased covered casserole, place 1 cup plain ole white rice. No instant, no parboiled, just plain rice. Add a layer of chicken parts. This is great for those weeks when chicken parts are on sale, like legs, breasts or quarters. Over the chicken and rice, pour a mixture of 1 can cream of chicken soup, 1 envelope of dry onion soup mix, and almost 2 cans of water. Use the soup can to measure. This mixture looks disgusting but that's temporary. Then just put the whole thing, covered, in a 350 oven for AT LEAST 1 hour and 20 minutes. Don't try to shorten it; the chicken will be pink if you do.
It is very easy to double this recipe, and it doesn't take any longer to cook doubled!! You don't have to stir it, brown the chicken, or any of the other troublesome time consuming things that most recipes ask you to do. Your children will love this, and probably your husband too. If you have more than 2 children, I would definitely
double the recipe!! Oh, BTW, I did like to remove the skin from the chicken. It looks neater, unless you really like chicken skin.
Easy Hamburger Casserole
This one my mother came up with and it's really good, even if it doesn't sound so good!
* * *
Ingredients:
1 pound ground beef, cooked and drained, then chopped finely
1 can tomato soup (do not add water)
1-2 cans green beans, drained very well
Minced or chopped onion, as desired
Instant mashed potatoes, 6-8 servings (make and set aside)
Velveeta cheese
Directions:
Mix the first 4 ingredients well, then put in the bottom of a greased baking dish, 2-quart or larger. Top with mashed potatoes and bake at 350 degrees for 35 minutes. Remove from oven and add Velveeta cheese sliced thinly to the top and return to oven until cheese is melted and turning brown. Let cool, then eat! This one goes fast, if you have a large family you might need to make two!
Surprise Mexican Soup
I came up with this recipe when I was sent home from work because of an ice storm and thought a good soup would really be good, but didn't have a lot of veggies in the freezer or pantry. I looked at what I had and came up with this, which received a great review from my wife! I call it ';surprise'; b
I know you aren't a vegetarian, but it is cheaper to eat that way. You don't have to be 100% vegetarian to enjoy a good, cheap vegetarian meal.
Broccoli, Tofu, with some soy sauce makes pretty good stir-fry.
There is a book out there called Student's Vegetarian Cookbook or something like that. It's easy and cheap. You don't have to eat that way always, but it will help you save money (as long as you dont' start buying all of those fake meat products which are tres expensive).
for the sauce you can use canned broth ,they have beef,chicken and veggie,
boc choy ,carrots,broccoli,celery ,onions
add soy sauce ,if u want tangy add vinager sweet use sugar,spicy try hot pepper flakes and white pepper
and sesame oil for flavor but use it very spareingly and best if kept in the fridge
check the link for recipes or go to stur frys on search and many will pop up
QUICK %26amp; EASY STIR FRY CHICKEN
1 1/2 lb. boneless, skinless chicken breast
2 pkg. McCormicks stir-fry chicken seasoning blend
4 tbsp. cooking sherry
Olive oil
1 lb. fresh or frozen stir fry vegetables
Choose From: Red or green pepper, cut celery, pea pods, water chestnuts, broccoli, mushrooms and cut carrots.
Cut chicken into strips. Heat several tablespoons oil in wok or stir-fry pan. Add chicken, then sherry, salt and pepper as desired. Cook until thicken heated thoroughly, chicken no longer pink inside.
In separate pan heat oil and add vegetables until crispy-tender. Set chicken and vegetables aside.
Combine both McCormicks seasoning blend packages with 2/3 cup water (1/3 cup for each package). Mix well.
Combine chicken and vegetables into 1 pan. Pour seasoning blend over and bring to slow boil, simmer for 5-10 minutes. Serve over rice or chow mein noodles. Serves 4.
OR
EASY STIR FRY CHICKEN
4 chicken breasts, de-boned
Cajun seasoning
Salt
Pepper
Garlic powder
1 iron skillet
Cut chicken into cubes. Put in skillet and put season on to taste. Cook on medium heat - stirring, continue until light brown - about 15 minutes. Serve hot.
JM
For a good sauce idea I use a mix of soy sauce, sweet chili sauce, garlic, ginger, brown sugar, lemon juice, I don't measure. I throw everything in a bowl and just play around with it. Try to get a sweet, a salty and an acid in it. You can use it to soak your veggies, add some water to it to keep it from being to salty, add about a tablespoon of cornstarch to thicken the sauce as it cooks.
Try to use fresh veg when you can. They taste so much better. My 4 yo and 1 1/2 yo love broccoli, red peppers, carrots and mushrooms all together. We add chicken to that as well.
If your in a pinch about 50/50 soy sauce and water with a little cornstarch mixed in works fine. Remember always mix cornstarch with cold liquids or it will clump.
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