No meat, no fish, just veggies and flavorings. Very pretty, very nutritious.

1 lb asparagus spears
2 tsp grated fresh ginger
2 cloves garlic, minced
1 Tbsp cooking oil
1 medium red onion, cut into thin wedges
1 medium red sweet pepper, cut into 1-inch pieces
2 cups fresh snow peas
1 Tbsp sesame seeds
2 Tbsp soy sauce
2 Tbsp rice vinegar
1 Tbsp brown sugar, packed
1 tsp sesame oil

Cut off and freeze (to make soup some day) woody bases from asparagus. Bias-slice asparagus into 2-inch pieces (should make about 3 cups). In a wok or large skillet cook and stir ginger and garlic in hot oil over medium-high heat for 15 seconds. Add asparagus, onion, and sweet pepper; cook and stir for 3 minutes.

Add sugar snap peas and sesame seeds; cook and stir for 3 to 4 minutes more or until vegetables are crisp-tender.

Add soy sauce, rice vinegar, brown sugar, and toasted sesame oil; toss to coat. If desired, serve with a slotted spoon.

Whoever heard of Italian stir-fry? You did, just now. Hey, it’s the tortellini that does it.

1 9-oz pkg. refrigerated cheese-filled tortellini
1 16-oz pkg. fresh cut or frozen stir-fry vegetables (like broccoli, snow peas, and you know)
1 Tbsp cooking oil
3/4 cup peanut stir-fry sauce
1/4 cup chopped cashews

Cook tortellini according to package directions. Drain and set aside.

In wok or large skillet stir-fry vegetables in hot oil over medium-high heat for 3 to 5 minutes (7 to 8 minutes for frozen vegetables) or until crisp-tender.

The island referred to is any Carribean one. Of course Jamaica probably comes to mind first. Anyway, I prefer this dish without soy sauce since it tends to overpower the other terrific flavors and makes it seem an Asian dish, but, hey, it's your call.

1 Tbsp canola oil
1 16-oz pkg frozen mixed peppers and onion stir-fry vegetables
12 oz pork strips for stir-frying
2 to 3 tsp Jamaican jerk seasoning
1/2 cup bottled plum sauce
Soy sauce (optional)
Peanuts ("conditionally" optional)
2 cups hot cooked rice or pasta

In wok or skillet heat oil over medium-high heat. Add frozen vegetables; cook and stir 5 to 7 minutes or until vegetables are crisp-tender and remove.

Toss pork with jerk seasoning; add to wok with more oil if necessary. Cook and stir 2 to 5 minutes or until pork loses its pink-ness.

Add plum sauce to wok and return vegetables. Gently toss to coat; heat through. Season with soy sauce, if you so choose, and sprinkle with peanuts - don't skip the peanuts unless you have allergic eaters. Serve over rice.

In around 10 minutes you will begin to hear the "oooh's" and "ahhh's" as your guests and/or family see your finished product. 2 skinless boneless chicken breast halves (about 1 Ib total), cut into 1/2-inch pieces
1 8 oz can sliced water chestnuts, rinsed & coarsely chopped
1/4 cup bottled hoisin sauce
1&1/2 tsp Worcestershire sauce
1 tsp plain rice vinegar
1/2 cup pine nuts (2&1/2 oz)
12 large red- or green-leaf lettuce leaves

Heat a wok or a 12-inch heavy skillet (not nonstick) over moderately high heat until it begins to smoke, then add oil and then ginger, salt, and 2 Tbsp scallions and stir-fry until ginger is fragrant, about 45 seconds.

Add chicken and stir-fry until just cooked through, about 2 minutes. Add water chestnuts, hoisin sauce, Worcestershire sauce, vinegar, and pine nuts and stir-fry until heated through, about 1 minute.

Transfer to a bowl and sprinkle with the rest of the scallions. You might let your eaters serve themselves by spooning chicken mixture into lettuce leaves and wrapping them around the wonderful filling. Now that is a wrap!

Lots of ingredients = lots of flavor. Go for it.

1/2 lb left-over pork loin or roast
3/4 cup chicken broth
1 Tbsp cornstarch
2 Tbsp reduced-sodium soy sauce
2 Tbsp dry sherry or water
1/8 tsp crushed red pepper
Nonstick spray coating
1 medium onion, sliced thin
1 10-oz package frozen cut broccoli, thawed and well drained
1 clove garlic, minced
1/2 tsp grated fresh ginger
1 to 2 tsp cooking oil
1/2 cup sliced water chestnuts
1-1/2 cups hot cooked white or brown rice

Thinly slice the pork across the grain into bite-size strips. Next, stir together chicken broth, cornstarch, soy sauce, dry sherry, and red pepper. Set aside.

Spray a wok or large skillet with nonstick spray coating. Add onion, broccoli, garlic, and ginger and stir-fry for 3 or 4 minutes or until vegetables are crisp-tender. Remove vegetable mixture from wok.

Add oil to hot wok. Add pork and stir-fry for a minute or two then push it to the edge and stir sauce into the center. Cook and stir until thickened and bubbly.

Return vegetables to wok and add water chestnuts stirring everything together to coat with sauce. Cook and stir for a minute or two more or until heated through. Now serve it quick.

If you can’t find Thai basil use ”whatever “ basil. It’ll be fine, you’ll see.

3 Tbsp fresh lime juice
2 Tbsp soy sauce
1 & 1/2 tsp sugar
1 tsp Asian fish sauce
2 Tbsp peanut oil
1 lb skinless, boneless chicken breasts, cut into strips or chunk
s 3 garlic cloves, minced
8 scallions, cut into 1/2-inch lengths
4 plum tomatoes, chopped
1 Thai or bird chile, minced
1 cup coarsely chopped Thai basil
Steamed rice, for serving

Combine the lime juice with the soy sauce, sugar and fish sauce in a bowl & set aside.

Heat 1 Tbsp of the oil in a large skillet or wok. Add the chicken and garlic and stir-fry over high heat for 3 minutes; then transfer to a plate.

Add the remaining oil and the scallions to the wok and stir-fry for 2 minutes. Add the tomatoes and chile and stir-fry for 2 more minutes.

Stir in the chicken and the lime juice and simmer for 30 seconds. Remove from the heat and stir in the Thai basil. You’re done. Serve with rice.

Beef and Scallop Stir-Fry
Serves 4

Use USDA Choice or Prime beef to be sure it’s tender & tasty,

1/4 cup chicken stock
3 Tbsp soy sauce
2 Tbsp rice vinegar
2 tsp cornstarch
1 tsp sugar
1/2 tsp crushed red pepper
4 Tbsp vegetable oil
4 garlic cloves, minced
10 oz beef tenderloin, cut into 3/4-inch dice
10 oz bay scallops (the little scallops), patted dry
1 large red bell pepper, cut into 1/2-inch dice
1 cup white corn kernels
6 scallions, cut into 1-inch lengths
1/4 cup chopped basil

In a small bowl, combine the stock with the soy sauce, vinegar, cornstarch, sugar and crushed red pepper.

Set a nonstick wok over high heat until very hot. Add 2 tablespoons of oil and: swirl to coat. Add half the garlic and stir-fry for 30 seconds. Add the beef and scallops and stir-fry until the meat is no longer pink, 3 minutes. Transfer to a plate.

Add the remaining 2 tablespoons of oil to the wok and swirl to coat. Add the remaining half of the garlic and stir-fry for 30 seconds. Add the bell pepper, corn and scallions and stir-fry until crisp-tender, 2 to 3 minutes. Stir the sauce mixture and add to the wok. Stir-fry until the sauce thickens, about 2 minutes. Return the beef and scallops to the wok, stir to coat, then stir in the basil.

Transfer to a platter and serve. Steamed rice is a nice accompaniment

Greece is not a huge stir-fry source but oregano, garlic and feta cheese would lead one to conclude that this one started there - or with one of the 12 million Greek restauranteurs in America

1 Tbsp extra virgin olive oil
1 Tbsp butter
2 baby fennel bulbs, thinly sliced
2 cloves garlic, thinly sliced
1 Tbsp lemon juice
1/2 lb cherry tomatoes,halved
1/4 cup chopped fresh oregano
3 oz small Kalamata olives
4 oz feta cheese

Heat the wok until very hot, add the oil and butter, and swirl it around to coat the side. Stir-fry the fennel slices and garlic for 2 minutes, or until they begin to soften.

Add the lemon juice and tomatoes, and season with salt. Stir-fry for 2 minutes, then add the oregano and olives, and toss gently to combine for no more than 30 seconds.

Place in a serving dish, crumble the feta cheese over the top, grind on some freshly cracked black pepper, and dazzle (you know, "impress") your eaters.

If you think oyster sauce sounds fishy - tasting, that is - don't. It really is subtle but does so much for a recipe.

The Sauce
2 Tbsp oyster sauce
2 Tbsp soy sauce
1 Tbsp dry sherry
Oil, for cooking

The Meat & Veggies
1 lb beef sirloin, cut into thin strips
12 oz sliced mixed vegetables
3 oz roasted cashews

Combine the sauce ingredients and set aside. To a very hot wok, add 1 Tbsp of the oil and swirl it around to coat the side. Stir-fry the beef in two batches over high heat until just cooked,about 2 minutes, adding 1 tablespoon oil between batches.

Remove all of the meat from the wok & set aside.

Add the vegetables to the wok and stir-fry over medium-high heat for 3-4 minutes, or until just tender. Add 1 Tbsp water, cover and steam for 2 minutes.

Remove the lid, increase the heat to high and stir in the sauce. Bring to the boil and toss to coat the veggies.

Return the meat to the wok with the cashews. Toss until combined and heated through. Season with black pepper, a pinch of salt and serve immediately.

You don't absolutely have to use a wok for this kind of quick and easy recipe but it really does make it easier. You can swoosh the ingredients around and not have them end up on the floor.

Vegetable oil
1 lb. round steak, cut into thin strips
2 Cloves garlic, crushed
1 Onion, sliced
10 oz. snow peas
2 Tbsps. honey
2 tsps. soy sauce
2 Tbsps. oyster sauce
3 tsps. freshly ground black pepper

Heat the wok until very hot, add 1 tablespoon of the oil and swirl it around to coat the side. Stir-fry the beef for 2 or 3 minutes in batches over high heat. Remove and drain on paper towels.

Reheat the wok, add 1 tablespoon of the oil and stir-fry the garlic, onion and sugar snap peas until softened another 3 or 4 minutes. Remove them from the wok and set aside.

Add the honey, soy sauce, oyster sauce and cracked pepper to the wok. Bring to the boil, then reduce the heat and simmer for 3—4 minutes, or until the sauce thickens slightly.

Increase the heat, return the meat and vegetables to the wok, and toss for 2—3 minutes, or until well combined and heated through.

Ready for the hungry bunch in less than 20 minutes including slicng & dicing.

Nothing very oriental about this quick and easy recipe except the wok - you have purchased one, haven't you?

9 oz. jar sun-dried tomatoes in oil
1 lb. chicken breast filets, cut into thin strips
2 cloves garlic, crushed 1/2 cup whipping cream
2 Tbsps.shredded fresh basil
13 oz. penne pasta, cooked
2 tablespoons pine nuts, toasted

Drain the sun-dried tomatoes, reserving the oil. Thinly slice the tomatoes.

Heat the wok until very hot, add 1 Tbsp. of the reserved oil and swirl it around to coat the side. Stir- fry the chicken strips in batches, adding more oil when necessary.

Return all the chicken strips to the wok and add the garlic, sun-dried tomatoes and cream. Simmer gently for 4-5 minutes.

Stir in the basil and pasta, and heat through. Serve topped with the toasted pine nuts.

This quick and easy recipe should be ready for the table in about 10 minutes. Be sure to use the packaged triple-washed spinach. It's quick, tasty and if you want sand in your food go to the beach.

1 Tbsp. olive oil
1 lb. uncooked peeied medium shrimp
4 Cups lightly packed spinach leaves
1 14 oz. can baby corn nuggets, drained
1 & 1/4 Cup coarsely chopped drained roasted red bell peppers
1 & 1/2 tsps. chopped fresh tarragon leaves (or 1/2 tsp. dried)
1/2 tsp. granulated garlic
Lemon wedges

Heat wok or 12-inch nonstick skillet over medium-high heat. Add oil and rotate to coat side.

Add shrimp and stir-fry 2 to 3 minutes or until shrimp are pink and firm. Add spinach, corn, bell peppers, tarragon and garlic salt; stir-fry 2 to 4 minutes until spinach is wilted.

Serve with lemon wedges.

Don't let the number of ingredients scare you; this really a quick and easy recipe. Just remember, all the slicing and dicing has to be done before you start cooking.

Vegetable oil for cooking
5 Cloves garlic, finely chopped
1 Tbsp. grated fresh ginger
1 Onion, sliced
1 lb.raw prawns (big shrimp, not shrimpy ones), peeled and deveined, tails intact
1 Carrot, julienned (cut into matchsticks)
2 Celery ribs, ju;ienned
3 & 1/2 oz snow peas, sliced
3 & 1/2 oz green beans, cut into short lengths
2 tsps. cornmeal
1/4 cup vegetable stock
2 Tbsps. soy sauce
2 tsps. soft brown sugar
1 lb. watercress
1/4 cup roasted peanuts, roughly chopped

Heat the wok until very hot, add 1 tablespoon of the oil and swirl it around to coat the side. Stir-fry the garlic, ginger, onion and prawns over high heat for 5 minutes, then remove from the wok.

Reheat the wok, add 1 tablespoon of the oil and stir-fry the carrot, celery, snow peas and beans over high heat for 4 minutes. Mix the cornflour with a little of the stock to form a paste. Mix in the remaining stock, soy sauce and sugar. Pour into the wok and stir until the sauce boils and thickens.

Return the prawns to the wok, stirring for 2 minutes, or until heated through.

Serve on a bed of watercress, and sprinkle the chopped peanuts over the top.

So healthful and quick this will become one of your regulars.

2 Tbsps. olive oil
1/2 lb. asparagus, cut into short lengths
4 oz baby corn, halved lengthways
1/2 lb. snow peas
1/2 lb. french green beans (the skinny ones), halved
10 oz baby carrots, halved lengthways
2 cloves garlic, crushed
2 Tbsp. unsalted butter
1/4 cup finely chopped fresh parsley
1/4 cup finely chopped fresh chives
1/4 cup shredded fresh basil

Heat the wok until very hot, add the oil and swirl it around to coat the side. Stir-fry all the vegetables ov high heat for 5 minutes. Cover and cook over low heat for 2 minutes, until tender.

Add the crushed garlic, butter and all the fresh herbs, and toss until the butter has melted and the herbs have wilted slightly. Season ve with salt and pepper and serve immediately.