Very Quick Stir Fry Vegetables With An Italian Flair Recipes

STIR-FRIED VEGGIES WITH PASTA

Stir-Fried Veggies with Pasta image

We never feel like we're missing out on meat when this super supper is on the table. Not only is it a quick dinner to whip up on warm summer nights, but it is one of the meals that my husband requests most. -Tracy Holaday of Muncie, Indiana

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

2 cups uncooked spiral pasta
2 medium carrots, julienned
1 medium leek (white portion only), julienned
2 small zucchini, julienned
1 each medium sweet red, yellow and green pepper, cut into thin strips
1 cup fresh green beans, cut into 1-inch pieces
1 tablespoon olive oil
1 tablespoon sesame oil
2 tablespoons rice vinegar
2 tablespoons honey
1/2 teaspoon salt
1/4 teaspoon chili powder
1/4 teaspoon ground ginger

Steps:

Cook pasta according to package directions. Meanwhile, in a large nonstick skillet or wok, stir-fry the carrots, leek, zucchini, peppers and beans in hot olive oil for 3-4 minutes or until crisp-tender., Drain pasta; add to the vegetable mixture. Drizzle with sesame oil. Stir-fry for 2 minutes. In a small bowl, combine the vinegar, honey, salt, chili powder and ginger. Pour over pasta mixture; toss to coat.

Nutrition Facts : Calories 210 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 218mg sodium, Carbohydrate 37g carbohydrate (0 sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges

ANY VEGETABLE STIR-FRY

Any Vegetable Stir-Fry image

It's always a shame to let precious vegetables go to waste. Once they pass their prime, they can form the foundation for a tasty stir-fry. Wrap mature greens like kale, Swiss chard and spinach in a damp towel and refrigerate them and they will keep for about seven days. Once they start to become limp, they may no longer shine raw in salads but they are perfect for stir-frying. This recipe works with what you've got, building an easy stir-fry with any combination of toasted nuts, crunchy vegetables and sturdy greens.

Provided by Sarah Copeland

Categories dinner, quick, weekday, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 tablespoons canola oil or other neutral oil
1 heaping cup whole, skin-on almonds, pistachios or cashews
Kosher salt
4 to 6 celery stalks, fennel stalks or bok choy, sliced on the bias
1 to 2 cups other crunchy vegetables, such as snap peas, snow peas, green beans, carrots or radishes, trimmed and sliced or chopped if large
1 tablespoons sesame seeds (optional)
4 packed cups sturdy greens, such as spinach, kale, mustard greens, collards or chard, trimmed and roughly chopped
1 tablespoon rice wine vinegar or white wine vinegar
1 to 2 teaspoons toasted sesame oil
4 cups steamed white or brown long-grain, sushi or basmati rice, for serving
1/2 packed cup torn or roughly chopped mint, cilantro or basil (optional)
Tamari or soy sauce, for serving
Sriracha or other hot sauce, for serving

Steps:

In a large wok, skillet or cast-iron pan, heat the canola oil over medium-high until shimmering. Add the almonds, season with salt and cook, tossing, until toasted and crisp, 3 to 4 minutes. Add the celery and crunchy vegetables and toss until slightly softened, 1 to 2 minutes.
Sprinkle with sesame seeds, if using, and toss until toasted, 1 to 2 minutes. Add the sturdy greens, toss until coated in oil, then add the vinegar, scraping the bottom of the wok to release any browned bits. Cover and cook until greens are lightly wilted, about 1 minute.
Season with sesame oil and salt to taste. Divide the rice among four bowls and spoon the stir-fry over the top. Scatter the herbs and drizzle with soy sauce and Sriracha, if using.

STIR FRY VEGETABLES

Stir Fry Vegetables image

Make and share this Stir Fry Vegetables recipe from Food.com.

Provided by marycate

Categories Filipino

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons vegetable oil
1/2 cup chopped onion
1 lb chicken breast, cut in strips (marinate in soy sauce and garlic for great flavor)
2 cups cauliflower, cut to florets
2 cups broccoli, cut to florets
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 cup celery, sliced (2 stalks) (optional)
1 (15 ounce) can baby corn
salt (to taste)
soy sauce (optional)
1 tablespoon oyster sauce
1/2 cup water
1 teaspoon cornstarch (just use enough to thicken slightly)

Steps:

Saute onions in oil.
Add chicken and stir fry until browned. If not marinated, season with soy sauce and garlic.
Add vegetables except for baby corn and salt. Stir fry for 3-4 minutes.
Add baby corn and soy sauce to taste, if desired.
Pour sauce over, stir till all vegetables are coated. If more sauce is needed, just double the recipe. I haven't made this in ages, so you might need more. I can't remember.
Sauce: stir all ingredients for sauce together until slightly thickened.

Nutrition Facts : Calories 431.6, Fat 19.1, SaturatedFat 4.2, Cholesterol 72.6, Sodium 245.4, Carbohydrate 40.2, Fiber 6.7, Sugar 7.5, Protein 30.5

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