Fresh Vegetable Stir Fry Recipes

STIR-FRIES WITH FRESH VEGETABLES

Steps:

• Bring a medium pot of lightly salted water to a boil. Add the broccoli florets and blanch, stirring the broccoli, for one minute until the water is coming back to a boil. Drain and shake out excess water. Lay the broccoli florets on a kitchen towel to drain further.
• In a large bowl, combine the chicken, 1 tablespoon of the ginger, 1 tablespoon of the rice wine or sherry, the soy sauce, 1 teaspoon of the cornstarch, sugar and red pepper flakes. Stir together well, and place within arm's reach of your pan (refrigerate if not cooking right away).
• Combine the broth, vinegar, remaining cornstarch and rice wine or sherry in a small bowl, and place within arm's reach of your pan. Have the remaining ingredients measured out and near the pan.
• Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Add the oil to the sides of the pan and tilt the pan to distribute. Carefully lay the chicken pieces in one layer in the wok or pan. Let the chicken sear undisturbed for one minute, then add the shallot, garlic and remaining ginger. Stir-fry with the chicken for one minute until the chicken is lightly colored but not quite cooked through. Add the red pepper and broccoli to the wok, and stir-fry one minute. Stir the broth mixture and add to the wok. Season with salt to taste. Stir-fry one to two minutes until the chicken is cooked through and the broccoli and peppers are crisp-tender. Serve with brown rice, white rice or noodles.

THE EASIEST VEGETABLE STIR FRY

Steps:

• In a wok or large skillet add 1 Tablespoon olive oil over medium high heat. Add bell pepper, peas, carrots, mushrooms, broccoli, baby corn, and water chestnuts. Sauté 2-3 minutes until veggies are almost tender.
• In a small whisk together soy sauce, garlic, brown sugar, sesame oil, chicken broth, and cornstarch.
• Pour over veggies and cook until the sauce has thickened. Garnish with chopped green onions and sesame seeds if desired

STIR-FRIED VEGETABLES

Steps:

• Combine soy sauce and ginger in a small bowl. Mix flour, chicken broth, and water in another bowl.
• Heat oil in a large skillet or wok over high heat; cook and stir peppers, carrots, broccoli, and mushrooms until just tender, about 3 minutes.
• Toss vegetables with soy sauce mixture; cook and stir for 1 minute. Gradually stir flour mixture into vegetables; bring to a boil and cook until thickened, about 3 minutes.

GINGER VEGGIE STIR-FRY

Steps:

• In a large bowl, blend cornstarch, garlic, 1 teaspoon ginger, and 2 tablespoons vegetable oil until cornstarch is dissolved. Mix in broccoli, snow peas, carrots, and green beans, tossing to lightly coat.
• Heat remaining 2 tablespoons oil in a large skillet or wok over medium heat. Cook vegetables in oil for 2 minutes, stirring constantly to prevent burning. Stir in soy sauce and water. Mix in onion, salt, and remaining 1 teaspoon ginger. Cook until vegetables are tender but still crisp.

EASY SHRIMP VEGETABLE STIR FRY

Steps:

• Stir the rice and 1 3/4 cup water together in a microwave-safe bowl. Cover, and cook in the microwave on High for 8 minutes until the water is fully absorbed. Fluff with a fork.
• Whisk together the soy sauce, water, honey, cider vinegar, and cornstarch in a small bowl. Set the sauce aside.
• Heat the olive oil in a non-stick skillet over medium heat. Stir in the garlic and cook for 10 seconds. Add the broccoli, carrots, onion, and black pepper; cook and stir until the broccoli and carrots are tender, about 5 minutes. Stir in the mushrooms and cook for 2 minutes. Remove the vegetables from the skillet and set aside.
• Return the skillet to the heat and pour in the sauce mixture; cook for 1 minute. Add the shrimp to the sauce and stir until the shrimp are bright pink on the outside and the meat is no longer transparent in the center and the sauce thickens, about 3 minutes. Stir the vegetables back into the pan and serve over the brown rice.

FRESH VEGETABLE STIR-FRY

Steps:

• Combine the ingredients for the sauce in a bowl.
• In a large sauce pan or wok, heat vegetable oil over medium heat. Add onion, broccoli, carrots, and celery. Stir and cook for about 2 minutes.
• Add the zucchini and peppers, stir, cover the pan and cook for 1 minute.
• Add sauce, bring to a boil and cook for 1 minute, covered. Serve vegetables while hot.

VEGETABLE STIR-FRY

Steps:

• Start by preparing and cutting all the vegetables and measuring your ingredients so that they are ready to go. Once you begin stir-frying, it goes very quickly.
• In a wok or large skillet, heat canola oil over high heat until almost smoking. Add the peppers and onion while stirring constantly. While continuing to stir, add successively the squash, broccoli, eggplant, tofu, garlic, and teriyaki sauce. Cook, stirring, constantly for 2 minutes. Add the bok choy, sprouts, pepper, and salt and cook, stirring, until crisp-tender, about 2 minutes more.
• Stir in snow peas and sesame oil and remove from heat. Serve immediately.

SHRIMP WITH VEGETABLES STIR-FRY

Steps:

• In a small bowl, combine the salad dressing, soy sauce and ginger; set aside 2 tablespoons. In a large skillet or wok, cook and stir carrot in remaining dressing mixture over medium heat for 5 minutes. Stir in the remaining vegetables. Cook and stir for 5-7 minutes or until crisp-tender. Remove vegetables with a slotted spoon and keep warm., In the same skillet, add shrimp and reserved dressing mixture. Cook and stir over medium heat until shrimp turn pink. Return vegetables to pan; heat through. Serve with rice.

FRESH VEGETABLE STIR FRY

Steps:

• In small bowl, stir corn starch, salt and broth until smooth; set aside.
• In large skillet heat corn oil on medium high heat, add green beans,onions and garlic cook, stirring quickly and frequently (stir fry) 2 minutes. Add zucchini, pepper and carrots: stir fry 2-3 minutes or until all vegetables are tender crisp.
• Stir corn starch mixture; add to skillet, stirring constantly, bring to a boil over medium heat and boil 1 minute.
• Stir in tomato and basil cook 1 minute, or until tomato is heated through.