How do you make a good stir fry?

• To start, browning your chicken in a medum skillet or wok over medium high heat.  Then add in your veggies and continue to cook until the veggies start to become tender.  Add in cashews.
• Add in chicken broth, soy sauce, brown sugar, and sesame oil. In a small bowl whisk cornstarch and water and add to the sauce.  Pour over chicken and veggies and simmer for 2-3 minutes until sauce has thickened.
• Serve over rice.

What can I add to a stir fry?

1. In a medium-sized skillet or wok over medium high heat add olive oil and chicken. Brown until almost cooked through and add zucchini, bell pepper, mushrooms, carrots, and snow peas. Cook until veggies are tender and chicken is no longer pink. Add cashews.
2. Add chicken broth, soy sauce, garlic, brown sugar, and sesame oil to the pan. In a small bowl whisk together cornstarch and water to make a slurry. Pour into pan and stir until incorporated. Let simmer for 2 minutes or until sauce has thickened.
3. Garnish with green onions and serve over rice if desired.

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INGREDIENTS:

2 tablespoons olive oil
2 medium onions, chopped
8 carrots, peeled and cut into 1/4-inch pieces
3 cloves garlic, chopped
1 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground ginger
1 cup quinoa
6 cups Manischewitz Vegetable Broth
2 cups baby spinach or frozen spinach defrosted and drained
2 teaspoons kosher salt
Freshly ground black pepper
Manischewitz Gluten Free Crackers, for serving

PREPARATION:

1. Heat oil in a large pot over medium high heat.
2. Add onion, carrots and garlic and sauté 8 to 10 minutes or until beginning to soften.
3. Add paprika, cumin, coriander and ginger and cook 1 minute more.
4. Add quinoa and broth and stir to combine. Bring to a boil, reduce to a simmer and cook for 15 minutes or until carrots are tender and quinoa is cooked.
5. Stir in spinach and season to taste with salt and pepper.
6. Divide soup between 6 bowls and serve with matzo crackers on the side.


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It’s hard to pass up a great sandwich, especially when it’s layered up with juicy steak
  a succulent flank steak. This modern recipe combines homemade and readymade fare in a deliciously simple meal for any occasion.

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