20 BEST VEGETARIAN STIR FRY RECIPES
Veggie stir fries make quick, healthy and delicious weeknight dinners, so we're bringing you the best vegetarian stir fry recipes out there to add to your menu!
Provided by HurryTheFoodUp
Categories Main Course
Time 25m
Number Of Ingredients 15
Steps:
- Get all ingredients ready and in one place. Thaw the frozen veggies (with a microwave or by taking them out of the freezer early enough).
- Chopping time: chop the snow peas, baby corn and onion. Dice the garlic and ginger.
- For the sauce: grab a large bowl and chuck in the peanut butter, soy sauce, sweet chilli sauce, water, syrup. Mix well with a spoon 'til it's a nice and creamy sauce. Optionally, throw in the lemon grass.
- Cook the noodles so you have them at hand when the stir-fry comes together. When ready, drain and rinse under cold water (they'll stick together less).
- In a wok or large pan heat the oil until it starts smoking.
- Add the garlic, ginger, onion, sugar snaps and baby corn
- Around 40 seconds later add the thawed veggies. (If you just use fresh veg, throw in everything at once).
- Stir it well for about 4-5 minutes.
- Reduce the heat a little and add the sauce and noodles. It'll quickly begin to boil.
- Make sure it's all nice and creamy. Add a little more water, if not!
- Add some peanuts
- Let it simmer for another 3-5 minutes.
- Fish out the lemon grass before serving (it's only for the flavour, not for eating!!)
- Done!
Nutrition Facts : ServingSize 422 g, Calories 695 kcal, Carbohydrate 99 g, Protein 18 g, Fat 27 g, SaturatedFat 4 g, Sodium 1214 mg, Fiber 14.2 g, Sugar 24.9 g
BEEF STIR-FRY
"The best thing about a stir-fry is that you can substitute the vegetables you like most."
Provided by Trisha Yearwood
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Season the steak with salt and pepper. In a medium bowl, whisk together the soy sauce, chile pepper, sugar and lime juice until the sugar is dissolved. Add the beef, toss to coat and set aside.
- In a large skillet over medium-high heat, heat the oil until shimmering, about 1 minute. Add the beef and cook, stirring, until cooked through, 3 to 5 minutes.
- Remove the beef from the skillet and set aside. Allow the liquid in the pan to reduce until thickened, about 4 minutes. Add the garlic and scallions and cook 1 minute more. Add the mushrooms and cook for 2 to 3 minutes more. Add the snow peas, baby corn and bell pepper and continue cooking until all the vegetables are crisp-tender, about 2 minutes. Return the beef to the skillet and toss to combine.
MEATLESS MEATBALL STIR FRY
I used ready bought cooked meatless meatballs. There are only 8 meatballs in this recipe for 2 servings but use as many as you like. The sauce that I used was lovely on this stir fry recipe#166876 Orange-Ginger Sesame Sauce but use whatever sauce you enjoy.N.B. The computer would not accept Oranhe Ginger sauce so in the ingrediebts I put Ketjap Manis which would also be excellent
Provided by Bergy
Categories Vegetable
Time 25m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Heat the lightly oiled skillet or wok.
- Add all the ingredients.
- Stir fry over medium heat for apprx 8-10 minutes.
Nutrition Facts : Calories 70.7, Fat 2.6, SaturatedFat 0.4, Sodium 13.4, Carbohydrate 11.4, Fiber 2.3, Sugar 4.3, Protein 2.5
QUICK BEEF STIR-FRY
Quick and easy. I make this on my busiest weeknights.
Provided by inesgosner
Categories World Cuisine Recipes Asian Chinese
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Heat vegetable oil in a large wok or skillet over medium-high heat; cook and stir beef until browned, 3 to 4 minutes. Move beef to the side of the wok and add broccoli, bell pepper, carrots, green onion, and garlic to the center of the wok. Cook and stir vegetables for 2 minutes.
- Stir beef into vegetables and season with soy sauce and sesame seeds. Continue to cook and stir until vegetables are tender, about 2 more minutes.
Nutrition Facts : Calories 267.5 calories, Carbohydrate 9.1 g, Cholesterol 48.9 mg, Fat 15.8 g, Fiber 3 g, Protein 22.6 g, SaturatedFat 3.9 g, Sodium 526.2 mg, Sugar 3.4 g
TERIYAKI MEATBALL STIR-FRY
Make and share this Teriyaki Meatball Stir-Fry recipe from Food.com.
Provided by laurenlmoyer
Categories One Dish Meal
Time 22m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place water and vegetables in large saute pan, cover and bring to a boil on Medium-high. Cook 5 minutes.
- Add both packages of ramen noodles, breaking noodles apart while adding to veggies (do not add seasoning from packets). Stir in meatballs; cover and cook 3 minutes.
- Stir in stir-fry sauce; cook (uncovered) for 4 minutes, stirring occasionally, or until sauce is thoroughly heated. Sauce will thicken while standing.
- Serve.
Nutrition Facts : Calories 286.2, Fat 11, SaturatedFat 3.8, Sodium 1844.5, Carbohydrate 41.4, Sugar 5.4, Protein 5.3
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TERIYAKI MEATBALL STIR FRY WITH VEGGIES AND NOODLES
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Ratings 1Calories 478 per servingCategory Main Course
- Peel the garlic cloves. Mince 1 clove for the stir fry. Coarsely chop the remaining 2 cloves garlic and scallions and ¼ of the red pepper.
- Make the rice noodles by bring a large pot of water up to a boil. Add the rice noodles to the boiling water and push them down to submerge. Stir the noodles as they soften and cook for 5 minutes until the desired texture. Drain and rinse under hot water. Place back in the pot until ready to serve.
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- Chef John's Meatless Meatballs. "Thanks to a thorough browning, mushrooms provide more than enough savoriness," says recipe creator Chef John.
- Sweet and Sour Faux Meat Balls. Made with a mixture of pecans, breadcrumbs, cheese, and eggs, these hearty meatballs are ready for tossing in a tangy sweet and sour sauce.
- Chickpea Vegetarian Meatballs. Reviewer Meg says, "After I made these, they were sitting on my stove cooking off and my husband walked over ate half of them...
- Vegetarian Eggplant Meatballs. A whole eggplant goes into these chewy meatballs. "Once they're baked they look and feel like regular meatballs," says petej.
- Sweet and Sour Vegetarian Meatballs. A classic potluck dish, the tangy sauce is made from a combination of grape jelly and chili sauce. This recipe's meatless meatballs will hold up to a quick toss in the sauce, thanks to a crispy coating from deep trying.
- Erin's Veggie Meatballs. Textured vegetable protein (TVP) is a soy product that lends this recipe a meaty texture. Since TVP is flavorless, the ingredients list includes some umami heavy hitters like soy sauce, onions, and garlic.
- Tempeh 'Meatballs' Tempeh — tofu's heartier cousin — is the star of these protein-packed meatballs. "Great texture, awesome flavor," says reviewer candycane "My kids love them."
- Vegetarian Sweet and Sour Meatballs. Apricot jam and ketchup are the secret ingredients to this sweet and sour sauce. Serve the coated meatballs over noodles, rice, or alone as an appetizer.
- Aunt Mary's Eggplant Balls. You only need a handful of basic ingredients to whip up these eggplant meatballs. Reviewer NDOMMEL offers this advice, "A little messy to make into balls at first, but with my trusty ice cream scooper it got a whole lot easier!"
- Mock Meatballs. "Great tasting non-meatballs for spaghetti or served with a rich veggie gravy," says recipe creator Stephanie H. Jones. "If you don't have any egg substitute on hand, you can use 2 beaten eggs in its place."
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