Asianvegetablecasseroleveggiebake Recipes

ASIAN BEEF AND VEGETABLE STIR FRY

Asian Beef and Vegetable Stir Fry image

Provided by Food Network

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

1-1/4 pounds beef Top Sirloin Steak boneless, cut 1 inch thick
4 cups assorted fresh vegetables, such as sugar snap peas, broccoli florets, bell pepper strips and shredded carrot
1 clove garlic, minced
1/2 cup prepared stir-fry sauce, preferably sesame-ginger flavor
1/8 to 1/4 teaspoon crushed red pepper
3 cups hot cooked rice
2 tablespoons unsalted dry-roasted peanuts (optional)

Steps:

Cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips.
Combine vegetables and 3 tablespoons water in large nonstick skillet. Cover and cook over medium-high heat 4 minutes or until crisp-tender. Remove and drain.
Heat same pan over medium-high heat until hot. Add 1/2 of beef and 1/2 of garlic; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove. Repeat with remaining beef and garlic.
Return all beef and vegetables to pan. Add stir-fry sauce and red pepper; heat through. Spoon over rice. Sprinkle with peanuts, if desired.
Beef. It's What's For Dinner

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

ORIENTAL GREEN VEGETABLE CASSEROLE

Oriental Green Vegetable Casserole image

Provided by Food Network

Categories side-dish

Time 21m

Number Of Ingredients 9

Ingredients

1 small green bell pepper, stemmed, seeded, deribbed and cut into 2-inch strips
6 scallions, trimmed, whites cut into 3-inch lengths and greens cut into 1/4-inch rounds
1/4 pound zucchini, trimmed, cut in half lengthwise, then cut into 2-inch pieces
1/4 pound snow peas, strung
1/4 cup fresh coriander leaves
2 tablespoons tamari soy
1 1/2 tablespoons rice wine vinegar
6 thin slices fresh ginger, peeled
2 teaspoons vegetable oil

Steps:

Toss together all ingredients in a 1 quart casserole. Cover tightly with microwave plastic wrap. Cook in microwave oven at 100 percent for 6 minutes.
Remove from oven. Uncover and stir well once or twice before serving.

ASIAN VEGETABLE CASSEROLE/VEGGIE BAKE

Asian Vegetable Casserole/Veggie Bake image

I made this up while on a weekly organic vegetable box spree. The taste is rich and flavorful and the purple color from the cabbage is incredible. You can use any vegetables you want which makes this very accommodating to whatever is on hand. This reheats very well.

Provided by Rachael Bregman

Categories One Dish Meal

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

1 large onion, thinly sliced
3 garlic cloves, mashed
1 red pepper, sliced
1 cup zucchini (sliced or shredded)
1/2 cup carrot (sliced or shredded)
1 (8 ounce) package shiitake mushrooms, sliced (any variety of mushroom will work, but the flavor of the shiitakes are great and they are super good)
1/2 cup soy sauce
1/4 cup rice vinegar
1 purple cabbage, thinly sliced
6 egg whites or 3 whole eggs
1/4 cup sesame seeds
1/2 cup flax seeds (to be used as a binding agent) or 1/2 cup any small grain (to be used as a binding agent)
1/2 cup almonds, chopped
2 tablespoons fresh ginger, chopped

Steps:

Preheat the oven to 350° and spray a 9x13-inch pan with some Pam.
Heat some oil in a large skillet.
Sauté the garlic and onion until the onion begins to brown and releases its natural sugars.
Add the carrots, zucchini and red pepper and sauté for a few minutes until the vegetable begin to get soft.
Add the mushrooms and cabbage and stir all the vegetables together.
Add the soy and rice vinegar.
Cover to steam the cabbage.
In a large bowl, beat the eggs and add the remaining ingredients.
When the cabbage is soft, add the vegetables to the large bowl and stir immediately so as not to allow the eggs to cook from the heat of the vegetables.
Pour the mixture into the prepared pan and bake for 20-30 minutes until the egg sets.

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