Carrot And Squash Stir Fry Recipes

SQUASH & CARROT SAUTE

Steps:

• In a large skillet, saute carrots in oil until crisp-tender. Add the remaining ingredients; saute 3-4 minutes longer or until vegetables are tender.

CARROT PARSNIP STIR-FRY

Steps:

• In a large skillet, saute parsnips in butter for 3-4 minutes. Add carrots and onion; cook and stir until vegetables are tender, about 10-15 minutes.

CARROT AND SQUASH STIR-FRY

Steps:

• Place butter or cooking oil in a wok or large skillet.
• Preheat over medium-high heat.
• Stir-fry garlic and basil, oregano or Italian Seasoning in hot cooking oil or butter for 15 seconds.
• Add carrot and stir-fry for 1 minute.
• Add zucchini and/ or yellow squash and stir-fry for 2 1/2 minutes.
• Add leeks or green onions and stir-fry about 1 1/2 minutes more or until vegetables are crisp-tender.
• Option: Sprinkle with parmesan or Romano cheese; toss gently.
• Enjoy!

STIR-FRIED ASPARAGUS AND CARROTS

Steps:

• Combine broth, soy sauce, cornstarch and sugar in a small bowl, stirring until items are disolved making a broth.
• Heat oil, in a non-stick skillet, then add the asparagus pieces, cooking and stirring constantly, until bright green (about 2 minutes).
• Add the broth mixture and carrots, cooking and stirring constantly until sauce is thickened and asparagus tender (about 3 more minutes).

CARROT AND PARSNIP STIR FRY

Steps:

• *NOTE: For a little bit more "depth", you can substitute one half to one teaspoon of toasted sesame oil for part of the sesame oil or vegetable oil.
• In a large wok, heat up both oils on high heat.
• Add the parsnips and carrots, lowering heat to medium and stir frying until light golden.
• Turn up the heat to high and add the sake, mirin, and pinch of sugar. Cook until liquid is absorbed.
• Add the shoyu and almonds and stir fry an additional 30 seconds to 1 minute, stirring constantly so almonds don't burn.
• Garnish with green onions or chives if desired.
• Serve hot.

ZUCCHINI/YELLOW SQUASH STIR FRY

Steps:

• Rinse zucchini and squash.
• Cut into thin slices, discarding stems and bottoms.
• Slice onion into thin rings.
• Spray a wok or large, covered frying pan with cooking spray.
• Melt butter in pan over medium-high heat.
• Add zucchini, squash and onion.
• Stir-fry for several minutes, until tender-crisp.
• Season with salt and pepper, to taste.
• Add 3 T water and cover.
• Reduce heat and simmer for 6-8 minutes or until mixture meets your criteria for doneness (We like ours slightly soft, others may prefer either crisp or very soft).