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
Nutrition Facts : Calories 152 kcal, Carbohydrate 27 g, Protein 5 g, Fat 4 g, SaturatedFat 1 g, Sodium 643 mg, Fiber 4 g, Sugar 12 g, ServingSize 1 serving
MIXED VEGETABLE STIR FRY
The secret of the spellbinding success of this dish is the choice of vegetables for color, flavor and texture. Bright orange carrots, dark green spears of asparagus, yellow crook-neck squash, pearly white onions, the cool green of celery and vibrant red tomatoes are tossed together in a sweet 'n sour sauce, laced with garlic.
Provided by Lizzie Rodriquez
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Peel and process garlic with vinegar in blender jar until finely chopped. Add soy sauce, catsup, bouillon cube and spice; blend smooth.
- Prepare all vegetables, cutting each vegetable in uniform-size pieces and keeping each separate. Trim, pare and cut carrots in half lengthwise. (If large carrots are used, cut in quarters or 1/4-inch thick diagonal slices.) Peel and cut onion in 8 wedges. Trim asparagus, peel stalks and cut into 3 1/2-inch lengths. Trim and cut squash in half lengthwise. (If only larger squash are available, use 2 and cut in quarters or thick slices.) Cut celery in 1/4-inch thick diagonal slices. Cut tomato into 8 wedges.
- Heat oil in wok or large skillet over high heat until oil ripples when pan is tilted from side to side. Add carrots and stir-fry 2 minutes, turning with broad spatula so carrots are coated with oil. Add onion wedges and fry 1 minute. Add asparagus, stir to coat with oil and add 1 tablespoon water. Cover at once with tight fitting lid and steam 3 minutes. Uncover, add squash, celery and remaining tablespoon water. Cover and steam 5 minutes or until vegetables are tender-crisp.
- Stir in tomato wedges and garlic sauce and cook, covered, 1 minute. Serve at once.
Nutrition Facts : Calories 94, Fat 5.5, SaturatedFat 0.9, Cholesterol 0.1, Sodium 517.8, Carbohydrate 10, Fiber 2.6, Sugar 4.8, Protein 3
VEGETABLE STIR-FRY
Break out the wok for an Asian-style Vegetable Stir-Fry recipe from Food Network, made with broccoli, bell peppers, squash, eggplant, bok choy and even tofu.
Provided by Food Network
Categories main-dish
Time 20m
Yield 6 servings
Number Of Ingredients 16
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.
Nutrition Facts : Calories 183 calorie, Fat 11 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 618 milligrams, Carbohydrate 15 grams, Fiber 4 grams, Protein 7 grams, Sugar 8 grams
TOFU & MIXED VEGETABLE STIR FRY
This recipe is a amalgam of 40 years of stir frying. Do what I did, add the things you like, delete the things you don't. Include ideas you found in other recipes and then file the serial number off and claim it's your's. It worked in my case.
Provided by Pierre Dance
Categories Soy/Tofu
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 21
Steps:
- Put the Shiitaki in a micro wave safe bowl with water to cover.
- Nuke for 22 seconds. Let set for 30 minutes.
- Mix the four marinade ingredients. Add the Tofu. Stir gently to coat.
- When the mushrooms are ready, drain and cut into thin slices the size of your thumb nail. Set aside.
- Heat the wok.
- Toast the Sesame Seeds 'til golden. Set aside.
- Add the Oil to wok. Swirl to coat. Add garlic and Ginger. Stir fry 1 minute.
- Add all the vegetables but snow peas and Bean sprouts. Stir fry 3-4 minutes.
- Add Snow peas, Stir fry 2 minutes.
- Push vegetables up the sides of the wok.
- Lift the Tofu from the marinade, set aside.
- Add the Sabal Oelek to the marinade, Mix well, add to the center of the wok. ***NOTE*** If you're not familiar with Sabal Oelek, it is an delicious asian chili paste but IT IS HOT! By all means got to know it but use caution try less than 1/4 teaspoon the first time. You can work you're way up as you learn.
- Stir 'til the sauce starts to thicken.
- Add the Tofu and Bean Sprouts, stir gently to mix.
- Heat through.
- Empty the wok into a serving bowl. keep warm.
- Quickly clean and dry the wok. Heat, add 3 TBS oil. Add noodles, stir as they puff.
- Place hot noodles on each plate. Top with the vegetables. Top with toasted Sesame Seeds. Serve.
Nutrition Facts : Calories 315.6, Fat 22.1, SaturatedFat 3.8, Cholesterol 0.6, Sodium 1058.5, Carbohydrate 18.2, Fiber 3.9, Sugar 4.8, Protein 10.9
CHICKEN STIR FRY W/ FROZEN MIXED VEGETABLES
Make and share this chicken stir fry w/ frozen mixed vegetables recipe from Food.com.
Provided by spacholl
Categories Brown Rice
Time 53m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- Heat 1 Tbsp olive oil in fry pan or wok.
- stir in chicken and fry for 2 minutes, set aside heat another Tbsp oil stir in egg and fry till cooked stir in rice and fry for 2 minutes,set aside heat last Tbsp oil in fry pan or wok.
- stir in vegetables, fry for 2 minutes.
- stir in chicken stir in rice and egg mix soy sauce and water pour over fried ingredients toss together until well mixed.
Nutrition Facts : Calories 363.3, Fat 14.8, SaturatedFat 2.9, Cholesterol 66.3, Sodium 493.5, Carbohydrate 41.4, Fiber 6.2, Sugar 0.2, Protein 17.5
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- Start heating water in a large pot, filled about 2/3 of the way. Add a few drop of oil to the water, this will help the vegetables keep their bright colors.
- Meanwhile, prepare the vegetables. Rinse the cabbage and cut into about 1-inch pieces. Peel the carrots and cut into 1/2-inch slices on the diagonal. Rinse the broccoli and cut into bite size florets. Set aside.Note: you can use any vegetables you like here. If you are on a keto diet, substitute carrots for cauliflower or green beans for example.
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