Asiangrilledvegetables Recipes

STIR-FRIED ASIAN VEGETABLES

Stir-Fried Asian Vegetables image

As with most stir-fries I add and delete ingredients depending upon what I have on hand. This is a good basic veggie stir-fry from Cooking Light. Prep all of the ingredients before you start cooking because the cooking phase is quick.

Provided by lazyme

Categories Corn

Time 25m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

3/4 cup chicken broth
1 tablespoon cornstarch
2 tablespoons soy sauce
1/2 teaspoon sugar
1/8 teaspoon pepper
1 tablespoon vegetable oil
1 cup carrot, sliced diagonally
1 cup celery, sliced diagonally
1/2 cup onion, chopped
1 1/2 cups snow peas, trimmed
1 (15 ounce) can baby corn, drained
1 (15 ounce) can straw mushrooms, drained

Steps:

Combine first 5 ingredients in a small bowl; stir with a wire whisk until well-blended.
Set aside.
Heat oil in a wok or large nonstick skillet over high heat.
Add carrot, celery, and onion; stir-fry 2 minutes.
Add snow peas, corn, and mushrooms; stir-fry 2 minutes.
Add broth mixture; stir-fry 1 minute or until thick and bubbly.

Nutrition Facts : Calories 153, Fat 4.1, SaturatedFat 0.6, Sodium 733.3, Carbohydrate 25.9, Fiber 5.3, Sugar 6.6, Protein 7.5

ASIAN GRILLED VEGETABLES

Asian Grilled Vegetables image

Super side dish. Kids will eat their veg! - you will need a "grill wok" Available at Home Stores (I have two for large groups) The ingredients are flexible - Use any vegetables that you would normally grill - zucchini, eggplant, onions, peppers, mushrooms, asparagus, green beans. Cut the pieces fairly large - 3/4" or so.

Provided by ChandraSoleil

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 red bell pepper
1 onion
3 zucchini
2 tablespoons sesame oil
2 tablespoons soy sauce
1/2 teaspoon garlic powder
1/2 teaspoon hot red pepper flakes (optional)

Steps:

Cut pepper into 1" cubes, Cut onion in half and then quarter and separate the layers. Slice zucchini into 1/2" thick discs. Place in a mixing bowl and ddd the rest of the ingredients - toss to coat. Allow to marinate for 30 minutes to 6 hours.
Preheat grill and set gas to low heat (somewhat indirect heat on charcoal)- heat grill wok and add vegetables. Toss briefly and let cook for 2 - 4 minutes before checking for browning. Continue to toss every few minutes until carmelized and fabulous.

Nutrition Facts : Calories 109.5, Fat 7.2, SaturatedFat 1.1, Sodium 519, Carbohydrate 10.2, Fiber 2.7, Sugar 5.2, Protein 3.3

THAI-STYLE GRILLED VEGETABLES

Thai-Style Grilled Vegetables image

Provided by Food Network

Time 17m

Yield 2 to 3 servings

Number Of Ingredients 8

Ingredients

2 red bell peppers
2 yellow bell peppers
2 Chinese eggplants
6 cloves garlic
1 tablespoon whole coriander
2 teaspoons fish sauce
1/4 cup fresh lime juice
1 tablespoon olive oil

Steps:

Heat a grill to medium.
Cut the peppers and eggplant lengthwise into quarters and put into a large mixing bowl.
Add the garlic and coriander, to a mortar and pestle, and crush them into a chunky paste. Transfer the paste to the mixing bowl with the vegetables. Add the remaining ingredients and toss to coat well. Put on the hot grill and cook for about 5 to 7 minutes on each side.

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