Busy weeknights call for easy recipes. That's why we're using some not-so-secret Short Cuts in these 6 quick stir-fry recipes. Why do we love Hy-Vee Short Cuts? Because these fruits and vegetables are cleaned, peeled, seeded, and/or chopped and ready to snack or cook when you are! Look for them in your local Hy-Vee produce department or order Hy-Vee Short Cuts on Aisles Online.
Shrimp and Asparagus Stir-Fry
Heat 3 teaspoons Hy-Vee canola oil in a large wok or skillet. Add 1-lbs. Hy-Vee peeled and deveined large shrimp (16-to-20-ct.) shrimp; stir-fry 1 minute. Add 2 teaspoons Hy-Vee canola oil to wok. Add 1 tablespoon refrigerated lemongrass paste and 12-oz. Hy-Vee Short Cuts oven-and-grill ready lemon and garlic asparagus; cut into 2-inch pieces. Stir-fry 3 to 4 minutes or until crisp-tender. Stir in 1/4 cup ponzu citrus sauce and 8-oz. halved cherry tomatoes; stir-fry 1 minute or until shrimp are opaque (145 degrees). Serve immediately over cooked cauliflower rice. Garnish with sesame seeds, if desired.
Szechuan Beef Stir-Fry
Cut 1-lbs. Hy-Vee Angus Reserve Beef thin-cut top round sandwich steak across the grain into 3/4-inch wide bite-size strips; set aside. Heat 1 tablespoon Hy-Vee canola oil over medium-high heat in a large wok or skillet. Stir-fry beef for 1 minute. Push beef from center to edge of wok. Add 1 teaspoon minced garlic and 12-oz. Hy-Vee Short Cuts oven-and-grill-ready stir-fry veggies. Stir-fry 2 minutes. Add 8-oz. water chestnuts; stir-fry 1 to 2 minutes or until veggies are crisp-tender. Add 3/4 cup Szechuan spicy stir-fry sauce; cook and stir until heated through. Serve over cooked Chinese-style lo-Mein noodles and garnish with fresh parsley, if desired.
Kung Pao Shrimp
Stir-fry Hy-Vee Short Cuts tricolor bell pepper strips along side shrimp, dried red chilies, and green onions. Then stir-in Culinary Tours kung pao sauce for a spicy flavor that will rival your favorite Chinese take-out.
Korean Barbecued Pork Stir-Fry
Shred Hy-Vee Hickory House Kitchen dry pulled pork into bite-size pieces. Heat 3 teaspoons Hy-Vee canola oil in a large nonstick wok or skillet. Add pork; stir-fry 2 to 3 minutes. Push pork from center to edge of wok. Heat 2 teaspoons canola oil in same skillet. Add 1 tablespoon gochujang Korean chili sauce and 3/4 medium white onion, cut into strips; stir-fry for 3 to 3 minutes or until onion is crisp-tender. Add 3/4 cup Korean sweet Aisain stir-fry BBQ and wing sauce and 10-oz. Hy-Vee Short Cuts pineapple chunks to skillet. Cook and toss 1 minute or until heated through. Serve immediately over Hy-Vee coleslaw salad mix and garnish with fresh cilantro and/or radish slices.
Thai Sweet Chili Chicken Stir-Fry
Cut 1-lbs. Hy-Vee True chicken breast tenders into 3/4-inch pieces. Heat 3 teaspoons Hy-Vee canola oil over medium-high heat in a large nonstick wok or skillet. Stir-fry for 1 minute; push chicken from center to edge of wok. Heat 3 teaspoons canola oil in same wok. Stir-fry Hy-Vee Short Cuts broccoli florets and 2 medium red bell peppers, seeded and cut into strips; for 3 to 4 minutes or until crisp-tender. Add 3/4 cup Hy-Vee Thai sweet chili sauce to wok. Stir mixture together. Add 2/3 cup Hy-Vee party peanuts; cook and stir for 1 minute or until chicken is cooked through (165 degrees). Serve immediately over cooked white rice and garnish with sliced green onions, if desired.
Get your veggies! Our vegetarian stir-fry recipe uses Hy-Vee Short Cuts zucchini and summer squash blend, red bell peppers, mushrooms, baby corn, and broccolini for a veggie-packed stir-fry.