Stir up a delicious dinner

Perhaps no other meal is as versatile as stir fry, simply because the list of possibilities is almost endless.

Meat lovers enjoy stir fry because they can mix in their favorite steak, while those who like seafood enjoy the endless possibilities of adding shrimp or even chunks of halibut to their creations. And don't forget the vegetarians -- at the heart of stir fry are the vegetables.

Preparing stir fry is as easy as gathering the ingredients. Once you have them, you simply toss them into the wok or skillet for a couple of minutes and dinner is ready.

Stir fry is typically thought of as an Asian dish, but there are plenty of variations that appeal to just about everybody. Southwestern stir fry brings a spicy taste to the dinner table, while milder, and even sweeter, stir-fry creations include fruit.

Stir fry recipes

BEEF STIR FRY WITH COUCOUS

1 1/4 lb boneless beef top sirloin steak, 1-inch thick

1 can ready-to-serve beef broth

1 cup couscous

1 tablespoon olive oil

1 medium red bell pepper, 1/4-inch-thick strips

1/2 cup chopped sweet onion

1/2 cup honey-dijon barbecue sauce

1 tablespoon chopped parsley

Trim fat from beef steak. Cut steak lengthwise in half and then crosswise into 1/4-inch thick strips, set aside. In medium saucepan, bring beef broth to a boil. Stir in couscous; cover pan and remove from heat. In large nonstick skillet, heat oil over medium-high heat until hot. Add half of the beef and stir-fry 1 to 2 minutes or until outside surface is no longer pink, and remove from heat. In same skillet, stir-fry bell pepper and onion 2 to 3 minutes or until crisp and tender. Return beef to skillet and stir in barbecue sauce. Cook and stir 1 to 2 minutes or until heated through. Spoon over couscous, sprinkle with parsley.

SOUTHWESTERN

STIR FRY

1 pound pork tenderloin, cut in quarters lengthwise

2 tablespoons dry sherry

2 teaspoons cornstarch

1 teaspoon ground cumin

1 clove garlic, minced

1/2 teaspoon seasoned salt

1 tablespoon vegetable oil

1 green pepper, seeded and cut into strips

1 medium onion, thinly sliced

12 cherry tomatoes, halved

Combine sherry, cornstarch, cumin, garlic and salt in a medium bowl, add pork slices and stir to coat. Heat oil over medium-high heat in heavy skillet. Add pork mixture and stir-fry about 3-4 minutes. Add remaining ingredients, cover pan and simmer for 3-4 minutes. Serve hot with green chile salsa, if desired.

TROPICAL SHRIMP

STIR FRY

32 ounces peeled and deveined shrimp, thawed

2 tablespoons vegetable oil

2 cups water

1/4 cups broccoli florets

3 red bell peppers, cut into strips

1 1/2 cups pineapple juice

1/4 cup soy sauce

1/2 cup brown sugar

1 teaspoon ground ginger

2 tablespoons rice vinegar

1/4 teaspoon crushed red pepper

3 tablespoons plus one teaspoon cornstarch, dissolved in 7 tablespoons water

6 cups pineapple chunks, drained

1 cup slivered almonds, toasted

Heat oil and stir-fry raw shrimp until pink, about 3 minutes. If using cooked shrimp, stir-fry until heated thoroughly. Set aside. In same pan, simmer 1 cup hot water and add broccoli and red bell pepper. Cover and cook until just tender, about 3 minutes. Mix together remaining pineapple juice, water, soy sauce, brown sugar, ginger, vinegar, crushed pepper and cornstarch mixture and pour over vegetables. Heat until sauce bubbles and thickens. Add shrimp and pineapple chunks. Spoon over rice, sprinkle with almonds.

PINEAPPLE GINGER

STIR FRY

1 1/2 pounds boneless, skinless chicken breasts, cubed

2 teaspoons peanut oil

2 cups fresh pineapple chunks

3 tablespoons molasses

2 tablespoons fresh lime juice

1/4 teaspoon red pepper flakes

8 scallions, cut lengthwise into 2-inch pieces

1/4 cup minced crystallized ginger

In a nonstick wok or large fry pan over high heat, warm oil. Add chicken and saute until firm and well browned, about 6 minutes. Remove chicken and set aside. Add pineapple and molasses to wok and stir-fry until the pineapple is brown and tender. Stir in the lime juice, red pepper flakes, scallions and chicken. Saute until scallions are bright green and the chicken is fully cooked, about 5 minutes. Toss in ginger and serve over rice.

APPLE CHICKEN

STIR FRY

1/2 cup onion, vertically sliced

1 cup (2 medium) carrots, thinly sliced

1 1/2 teaspoons vegetable oil

1 teaspoon dried basil, crushed

1 cup fresh or frozen Chinese pea pods

1 tablespoon water

1 medium Golden Delicious or Criterion apple, cored and thinly sliced

1 pound cubed boneless, skinless, chicken breast

1 tablespoon oil

2 cups cooked rice

Stir fry cubed chicken breast in a tablespoon of vegetable oil in nonstick skillet until lightly browned and cooked.

Remove from skillet. Stir fry onion, carrots and basil in oil in same skillet until carrots are tender. Stir in pea pods and water, stir-fry 2 minutes. Remove from heat and stir in apples. Add to chicken, serve hot over cooked rice.