THE BEST VEGETABLE STIR FRY RECIPE
Vegetable sitr fry is a quick one-pan dish ready in under 30 minutes. Sauteed veggies in an easy sweet and savory stir fry sauce. The perfect recipe when craving Asian takeout that can be made at home.
Provided by Valentina Ablaev
Categories Easy
Time 25m
Number Of Ingredients 14
Steps:
- In a large non-stick skillet or wok, over medium heat, heat the oil. Add the vegetable and stir fry about 3 minutes or until vegetables are crisp-tender. Add the butter, garlic, ginger and cook until fragrant.
- In a small bowl, combine all the ingredients for the stir fry sauce. Pour the sauce over the vegetables and stir.
- Turn heat down to medium/low and cook 3-4 minutes, until sauce thickens and vegetables are desired tenderness.
Nutrition Facts : Calories 256 kcal, Carbohydrate 31 g, Protein 7 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 15 mg, Sodium 444 mg, Fiber 4 g, Sugar 15 g, ServingSize 1 serving
STIR-FRIED ASPARAGUS
This recipe for stir-fried asparagus is a bright, flavorful way to prepare the vegetable.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 5
Steps:
- In a nonstick skillet or a wok, heat the oil over high heat. Add the asparagus, salt, and pepper. Cook, stirring often, for 3 minutes. Add the water, and continue to cook until easily pierced with the tip of a paring knife, about 3 minutes more.
SIMPLE SPICY ASPARAGUS IN A WOK
Asparagus doesn't have to be treated as a delicate, fragile thing, napped only with butter or creamy sauces, or served plain with olive oil and salt. That's fine for the first week or two of the season, but then it's time to dial up the interest factor and add some spice. Asparagus actually stands up quite well to aggressive flavors. A quick toss in a hot wok with garlic, ginger and chiles doesn't overwhelm it at all, at least if you don't overcook the spears. Instead, the vegetable's sweetness becomes accentuated by contrast.
Provided by David Tanis
Categories easy, quick, side dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Snap off and discard bottoms of asparagus, then cut into 2-inch pieces (halve thicker pieces lengthwise first).
- Set wok over high heat and add vegetable oil. Add dried peppers and let sizzle, then add asparagus, tossing well to coat. Season with salt and pepper. Stir-fry for a minute or so, then add chile paste, garlic, ginger, orange zest and jalapeño. Continue cooking over high heat for a minute, maybe less, until asparagus is cooked but still firm and bright green. (It will continue cooking off the heat.)
- Mound asparagus on a serving platter and drizzle with sesame oil. Sprinkle cilantro, green onion and sesame seeds over the top.
Nutrition Facts : @context http, Calories 115, UnsaturatedFat 6 grams, Carbohydrate 11 grams, Fat 7 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 481 milligrams, Sugar 5 grams, TransFat 0 grams
ORANGE BEEF AND ASPARAGUS STIR-FRY
Take your go-to Asian restaurant off speed dial; this is hands down better than takeout! Leftover grilled steak, fresh veggies and a sweet orange glaze-see what we mean? -Cindy Johnson, Colorado Springs, Colorado
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, whisk the cornstarch, orange juice, onions, soy sauce, honey, ginger and garlic until blended; set aside., In a large skillet or wok, stir-fry the asparagus, pepper and carrots in oil for 2-3 minutes or until vegetables are crisp-tender., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add beef; heat through. Sprinkle with peanuts. Serve with rice.
Nutrition Facts : Calories 428 calories, Fat 18g fat (4g saturated fat), Cholesterol 76mg cholesterol, Sodium 597mg sodium, Carbohydrate 35g carbohydrate (24g sugars, Fiber 5g fiber), Protein 33g protein.
STIR-FRIED ASPARAGUS
This recipe is a fresh-tasting, nicely seasoned vegetable side dish that's a cinch to prepare. It puts to good use those tender, garden-fresh asparagus of springtime.-Jeanette Lawrence, Vacaville, California
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, melt butter, combine the bouillon, celery salt and pepper. Add asparagus and toss to coat. Cover and cook for over medium-high heat for 2 minutes or until asparagus is crisp-tender, stirring occasionally. Stir in soy sauce; serve immediately.
Nutrition Facts : Calories 98 calories, Fat 9g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 429mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
QUICK ASPARAGUS STIR-FRY
One of my favorite quick recipes for green asparagus, stir-fried with garlic and olive oil. A squeeze of fresh lemon juice brightens the asparagus up at the end.
Provided by Toi
Categories Side Dish Vegetables Asparagus
Time 11m
Yield 4
Number Of Ingredients 5
Steps:
- Heat olive oil in a large skillet over medium heat; cook and stir garlic until fragrant, about 30 seconds. Add asparagus and stir-fry until soft but still firm, 5 to 7 minutes. Season with salt and lemon juice.
Nutrition Facts : Calories 83.8 calories, Carbohydrate 4.8 g, Fat 6.9 g, Fiber 2.3 g, Protein 2.5 g, SaturatedFat 1 g, Sodium 41.3 mg, Sugar 2.1 g
STIR FRIED ASPARAGUS
Super easy recipe for delectable fresh asparagus that is crunchy and very tasty. Everyone loves it! Do not overcook! Asparagus should be crunchy.
Provided by BUZZBOMB
Categories Side Dish Vegetables Asparagus
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Melt butter in a large skillet over medium heat. Saute onions until tender. Stir in asparagus and garlic; saute for 3 to 5 minutes, or until slightly cooked and heated through.
- Drizzle with teriyaki sauce and serve immediately.
Nutrition Facts : Calories 54.4 calories, Carbohydrate 5.5 g, Cholesterol 7.6 mg, Fat 3.1 g, Fiber 2.2 g, Protein 2.8 g, SaturatedFat 1.9 g, Sodium 382 mg, Sugar 2.1 g
STIR-FRIED SPICY ASPARAGUS
Holding out for regional produce may seem absurdly romantic, or a little stubborn, but there's no denying the thrill when, after months of apples, potatoes and sturdy greens, suddenly asparagus appears in full force at the market. Finally, spring has arrived.
Provided by David Tanis
Categories easy, quick, side dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Snap off and discard the tough bottoms of each asparagus spear. Cut the asparagus into 2-inch lengths
- In a wok or cast-iron skillet, heat the oil until nearly smoking. Add the asparagus, season generously with salt and pepper and stir well, making sure the asparagus is coated and glistening with oil. Continue to stir-fry over high heat for about 1 minute, until the asparagus looks bright green and barely cooked. Add the garlic, ginger and chile and stir-fry for 30 seconds more.
- Transfer to a serving platter and scatter leaves on top. Serve immediately.
Nutrition Facts : @context http, Calories 52, UnsaturatedFat 2 grams, Carbohydrate 6 grams, Fat 3 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 308 milligrams, Sugar 3 grams, TransFat 0 grams
ASPARAGUS WITH ORANGE SAUCE
Provided by Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- First, make the dressing: Zest 1 orange into a bowl, then juice both oranges and boil the juice down in a small saucepan to about 3 tablespoons. Meanwhile, mince the shallot and put it in a ramekin with the vinegar poured over. Set aside 5 minutes. Add the mustard to the zest. When the orange juice has reduced, strain it over the zest. Drain the shallot, discarding the vinegar, and add. Whisk all together, then slowly whisk in the oil. Taste, and season with salt and pepper. Set aside.
- Bring a saute pan full of water to the boil. Salt it, then add the asparagus and cook until tender. Drain, and immediately rinse under ice-cold water to set the color. Pat dry with paper towels and transfer to a serving platter. Spoon over the sauce. Shave over Parmesan cheese. Grind over some pepper and serve.
FRIED CALAMARI WITH SWEET ORANGE SAUCE
Provided by Food Network Kitchen
Categories appetizer
Time 55m
Yield 4 servings
Number Of Ingredients 16
Steps:
- For the sweet orange sauce: Combine the orange juice and honey in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat slightly and cook at a very brisk simmer until the mixture is syrupy and reduced to a little less than 1/2 cup, 15 to 20 minutes. Remove from the heat. Let cool slightly, then whisk in the oil, lemon juice, parsley and crushed red pepper. Transfer to a ramekin or small bowl.
- For the fried calamari: Fill a large, wide pot with 1 1/2 inches oil and heat over medium-high heat until it registers 350 degrees F on a deep-frying thermometer. Line a tray with paper towels. Meanwhile, whisk together the flour, cornstarch, paprika, 2 teaspoons salt and 1 teaspoon pepper in a wide, shallow bowl.
- Toss the squid and chiles with the flour mixture, making sure all the squid rings are separated and everything is thoroughly coated. Transfer about a third of the squid and chile mixture to a kitchen spider or slotted spoon and shake to remove the excess flour. Carefully add the squid and chiles to the hot oil and fry until crisp and just barely golden, 1 to 1 1/2 minutes. Transfer to the prepared tray with a slotted spoon and sprinkle generously with salt. Repeat the sifting and frying process with the remaining squid, making sure to return the oil to 350 degrees F between batches.
- Transfer to the fried squid to a plate and sprinkle with the parsley. Serve with the lemon and orange wedges and the sweet orange sauce for dipping.
SPICY ORANGE CHICKEN STIR-FRY
Provided by Jill Silverman Hough
Categories Chicken Rice Stir-Fry Low Fat Kid-Friendly Quick & Easy Low Cal Dinner Orange Healthy Soy Sauce Sugar Snap Pea Bon Appétit Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Cook rice according to package directions. Cover to keep warm; set aside.
- Meanwhile, whisk juice, soy sauce, and cornstarch in medium bowl until cornstarch dissolves. Mix in orange peel.
- Heat oil in large wok or nonstick skillet over high heat. Add onion and crushed red pepper. Stir-fry 30 seconds. Sprinkle chicken with salt and pepper. Add to wok and stir-fry until onion is crisp-tender and chicken is just cooked through, about 4 minutes. Add sugar snap peas and juice mixture. Toss until sauce thickens and comes to boil and peas are crisp-tender, about 2 minutes. Season with salt and pepper. Serve with rice.
ASPARAGUS STIR-FRY
Fresh asparagus is a rarity in our small town, but when I find it at the store, I make this colorful asparagus stir-fry. Even folks who don't like veggies will enjoy this dish. -Judy Stashko, Mayerthorpe, Alberta
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, whisk the cornstarch, sugar, broth, soy sauce and ginger until blended; set aside. , In a small skillet or wok, stir-fry the asparagus, mushrooms, carrot and garlic in oil until crisp-tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts : Calories 112 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 412mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
SPICY STIR-FRY CHICKEN AND ASPARAGUS
Provided by Moira Hodgson
Categories dinner, weekday, main course
Time 20m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Cut the chicken in one-inch cubes. Beat the egg white lightly and mix it with half the cornstarch and salt to form a smooth paste. Set aside.
- In another bowl, mix the rice wine, soy sauce, stock and remaining cornstarch to form a smooth paste.
- Toss the chicken into the egg white-cornstarch mixture. Heat the oil in a wok or large skillet. Fry the chicken cubes until golden and remove with a slotted spoon. Drain on paper towels. Pour off the oil, leaving about one tablespoon in the wok.
- Add the garlic, ginger and scallions and stir-fry for one minute. Add the asparagus and stir-fry for two minutes, or until bright green. Add the chicken and chili paste and mix thoroughly. Add the rice wine mixture and stir well. Just before removing from heat, stir in the sesame oil. Sprinkle with coriander and serve.
Nutrition Facts : @context http, Calories 444, UnsaturatedFat 27 grams, Carbohydrate 8 grams, Fat 33 grams, Fiber 2 grams, Protein 28 grams, SaturatedFat 5 grams, Sodium 664 milligrams, Sugar 3 grams, TransFat 0 grams
SPICY ORANGE STIR FRY SAUCE
This is a combination of several recipes I found online and tweaked a little to pull together. THis recipe makes enough for a stir-fry that serves two people, but it is easily doubled or tripled. I like to marinate my chicken in it first, and then thicken up the left over marinade with the cornstarch, but it works just as well as just a sauce. I recommend trying a stir fry with chicken, broccoli, and peanuts.
Provided by moonpoodle
Categories Sauces
Time 5m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients together with a whisk.
- If using as a marinade, leave out the cornstarch. If using as a sauce, whisk in cornstarch until it dissolves; add to the pan or wok and let come to a boil and simmer until thickened.
Nutrition Facts : Calories 102.3, Fat 2.7, SaturatedFat 0.5, Sodium 818.4, Carbohydrate 17.9, Fiber 0.8, Sugar 7.4, Protein 2.3
SPICY ORANGE STIR FRY SAUCE
This recipe from Cooks Illustrated makes enough sauce for 1 regular stir fry recipe. The citrus flavors in this sauce are especially good with chicken and shrimp. Other options are beef strips, tofu, or a veggie stir fry. If a spicier sauce is desired, add up to 2 teaspoons more chili sauce, or just toss in a teaspoon of ground cayenne pepper. Yum-O!
Provided by MelvinsWifey
Categories Sauces
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients in a small bowl.
- Toss with your favorite stir fry and serve hot!
SPICY STIR-FRIED PORK, ASPARAGUS, AND ONIONS WITH LEMON GRASS
This is a fantastic stir-fry! It serves 3-4 people (or even two big eaters) and I recommend serving it with plain rice. Recipe is adapted from 'The New Best Recipe'. Enjoy!
Provided by tigerduck
Categories Pork
Time 45m
Yield 3-4 serving(s)
Number Of Ingredients 16
Steps:
- Freeze the tenderloin until firm, 20 to 30 minutes. Cut the tenderloin crosswise into 1/3-inch-thick medallions. Slice each medaillon into 1/3-inch-wide strips.
- Combine the pork, 1 tsp fish sauce, and the soy sauce in a small bowl.
- Whisk the remaining 2 tbsp fish sauce, the chicken broth, lime juice, brown sugar, and cornstarch in a measuring cup.
- Combine garlic, lemon grass, red pepper flakes and 1 tbsp of the oil.
- Heat 1 1/2 tsps oil in a nonstick 12-inch skillet or in a wok over high heat until smoking; add half of the pork to the skillet and cook, stirring occasionally and breaking up the clumps, until well browned, about 2 minutes. Transfer pork to a bowl. Repeat with an additional 1 1/2 tsps oil and the remaining pork.
- Add 1 tbsp oil to the now-empty skillet or wok; add the asparagus and cook, stirring every 30 seconds, until lightly browned, about 2 minutes. Add the water, cover the pan, and lower the heat to medium. Steam the asparagus until tender-crisp, about 2 minutes; transfer the asparagus to the bowl with the pork.
- Add the remaining 1 1/2 tsps oil to the skillet or wok; add the onion and cook, stirring occasionally, until beginning to brown and soften, about two minutes.
- Clear the center of the skillet; add the garlic and lemon grass mixture to the clearing and cook, mashing the mixture with a spoon, until fragrant, about 1 minute, then stir the mixture into the onion. Return the pork and asparagus to the skillet and toss to combine. Whisk the sauce to recombine, then add to the skillet/wok; cook, stirring constantly, until the sauce is thickened and evenly distributed, about 30 seconds. Transfer to a serving platter and sprinkle with the thai basil. Serve immediately.
Nutrition Facts : Calories 390.9, Fat 22.6, SaturatedFat 5, Cholesterol 74.8, Sodium 1281.9, Carbohydrate 20.4, Fiber 4, Sugar 9.2, Protein 29.2
SPICY ASPARAGUS SPEARS
This no-fuss dish gets its zippy taste from Cajun seasoning and crushed red pepper flakes. Even those who don't like asparagus will enjoy these buttery spears.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, melt butter. Stir in the onion powder, seasoned salt, Cajun seasoning and red pepper flakes. Add asparagus spears, stir gently to coat. Cover and cook 5-7 minutes or until crisp-tender, stirring occasionally.
Nutrition Facts : Calories 26 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 210mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
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- Heat a large skillet over medium-high until hot, 3–5 minutes (a drop of water should jump around in the pan). Cook chile, garlic, and oil, stirring constantly, until oil starts to shimmer and garlic just begins to turn golden, 60–90 seconds. Immediately add asparagus; season lightly with salt. Cook, tossing occasionally, until asparagus is just beginning to brown around the edges, about 2 minutes. Add soy sauce, butter, and 1 Tbsp. water and cook, tossing constantly, until asparagus is still crispy yet cooked through and coated in sauce, about 30 seconds longer.
- Remove pan from heat. Finely grate zest from one-quarter of orange over stir-fry. Squeeze juice from one orange half over and toss once more.
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