Carrot Mushroom Stir Fry Recipes

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CARROT MUSHROOM STIR-FRY



Carrot Mushroom Stir-Fry image

"This savory combination of carrots with mushrooms is irresistible," relates Jacqueline Thompson Graves of Lawrenceville, Georgia. More Mushroom Side Dishes »

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 7 servings.

Number Of Ingredients 8

6 to 8 medium carrots (1 pound), thinly sliced
2 tablespoons butter, optional
2 teaspoons olive oil
1 jar (6 ounces) sliced mushrooms, drained
5 green onions with tops, thinly sliced
1 tablespoon lemon juice
1/2 teaspoon salt, optional
1/4 teaspoon pepper

Steps:

  • In a skillet over medium heat, stir-fry carrots in butter if desired and oil for 7 minutes. Add mushrooms and onions; cook and stir for 4-6 minutes or until vegetables are tender. Stir in lemon juice, salt if desired and pepper.

Nutrition Facts : Calories 42 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 98mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

SESAME, CARROTS AND MUSHROOMS



Sesame, Carrots and Mushrooms image

Make and share this Sesame, Carrots and Mushrooms recipe from Food.com.

Provided by Tebo3759

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

1 tablespoon vegetable oil
3 cups carrots, thinly sliced
2 cups mushrooms, sliced
1 tablespoon sesame seeds
salt

Steps:

  • Heat oil in pan and add carrots and mushrooms.
  • Stir-fry over medium heat about 5 minutes.
  • Add sesame seeds and salt.
  • Cover and simmer 4 minutes, stirring occasionally.
  • Carrots should be tender-crisp.

Nutrition Facts : Calories 90, Fat 4.9, SaturatedFat 0.7, Sodium 68.2, Carbohydrate 10.9, Fiber 3.3, Sugar 5.2, Protein 2.4

CHICKEN MUSHROOM STIR-FRY



Chicken Mushroom Stir-Fry image

Meet the Cook: I'm a nurse in a small hospital, and I like to try out recipes on co-workers. When I had them sample this one, the casserole dish ended up empty! -Christina Thompson, Howell, Michigan

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 18

1 tablespoon soy sauce
1 large egg white
1 teaspoon sesame oil
1/2 teaspoon brown sugar
1 teaspoon cornstarch
1/8 teaspoon white pepper
1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
2 tablespoons cornstarch
1/2 cup chicken broth
1/4 cup oyster sauce
2 tablespoons cold water
4 tablespoons vegetable oil, divided
1-1/2 teaspoons minced fresh gingerroot
2 garlic cloves, minced
2 green onions, sliced
4 medium carrots, cubed
1 pound fresh mushrooms, quartered
1/4 pound fresh snow pea pods, trimmed and cut in half

Steps:

  • In a bowl, combine first six ingredients; toss with chicken. Refrigerate for 30 minutes. In a small bowl, combine the cornstarch, broth, oyster sauce and water until smooth. Set aside. , In a wok or large skillet, heat 2 tablespoons oil over medium-high. Add ginger, garlic and onions; stir-fry 1 minute. Add chicken and continue to stir-fry until the chicken is no longer pink. Remove chicken and vegetables from pan. Add remaining oil; stir-fry carrots 3 minutes or until crisp-tender. Add mushrooms and pea pods; stir-fry 1 minute. Return chicken and vegetables to pan. Stir broth mixture and pour into skillet, cook and stir until the sauce is thickened. Serve immediately.

Nutrition Facts : Calories 246 calories, Fat 12g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 762mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 3g fiber), Protein 21g protein. Diabetic Exchanges

CARROTS AND MUSHROOMS SAUTE



Carrots and Mushrooms Saute image

Make and share this Carrots and Mushrooms Saute recipe from Food.com.

Provided by Oolala

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

6 medium carrots, peeled, cut into 1/8-inch rounds
2 tablespoons olive oil
1 garlic clove, peeled and smashed
2 cups fresh mushrooms, sliced
1 teaspoon sugar
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Place carrots in a medium saucepan. Add water to cover by one inch. Bring to a boil. Partially cover and boil until tender crisp, about 5-8 minutes. Drain.
  • Heat olive oil in a large skillet over medium low heat. Add garlic and mushrooms and saute, stirring occasionally, until mushroom liquid evaporates, about 6 minutes.
  • Add carrots, sugar, thyme, salt and pepper, cover and cook over low heat 15 minutes. Uncover, remove garlic; discard. Increase heat to medium-high; cook, stirring often, until carrots and mushrooms are very lightly browned, 2-5 minutes.

Nutrition Facts : Calories 110.9, Fat 7.1, SaturatedFat 1, Sodium 356, Carbohydrate 11.4, Fiber 3, Sugar 6.1, Protein 2

STIR-FRIED TOFU WITH CARROTS AND RED PEPPERS



Stir-fried Tofu With Carrots and Red Peppers image

Make sure to cut the carrots and red peppers into the same size julienne (julienne are thin strips) so that they cook at the same rate. Both of these vegetables keep well in the refrigerator, so this should be a dish you can pull together easily.

Provided by Martha Rose Shulman

Categories     dinner, easy, quick, weekday, one pot, main course

Time 20m

Yield Serves four

Number Of Ingredients 15

12 ounces firm tofu, sliced about 1/4 inch thick
1 tablespoon soy sauce (low-sodium if desired)
1 tablespoon Shao Hsing rice wine or dry sherry
2 teaspoons dark Asian sesame oil
1/4 to 1/2 teaspoon salt (to taste)
1/4 teaspoon ground pepper, preferably white pepper
1/4 teaspoon sugar
2 tablespoons peanut oil or canola oil
1 tablespoon minced garlic
1 tablespoon minced ginger
1 medium carrot, cut in 1/4-by-2-inch matchsticks (1 cup julienne)
1 medium red bell pepper, cut in 1/4-by-2-inch matchsticks (1 cup julienne)
1 cup thinly sliced mushrooms
1/4 cup thinly sliced scallions or minced red onion
1/4 cup coarsely chopped cilantro (optional)

Steps:

  • Cut the tofu into 1/4-inch matchsticks and place them on paper towels. Place another paper towel on top and prepare the remaining ingredients.
  • In a small bowl or measuring cup combine the soy sauce, rice wine or sherry, and the sesame oil. Combine the salt, pepper and sugar in another small bowl. Have all the ingredients within arm's reach of your pan.
  • Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil by adding it to the sides of the pan and swirling the pan, then add the tofu. Reduce the heat to medium and stir-fry 1 to 2 minutes, until it begins to brown. Add the garlic and ginger and stir-fry for no more than 10 seconds.
  • Swirl in the remaining oil and add the carrots, red pepper, mushrooms, and spring onion or red onion. Turn the heat to high and stir-fry for 1 minute, or until the vegetables begin to soften. Add the salt, pepper and sugar, toss together and add the soy sauce mixture. Stir-fry for 1 to 2 minutes, until the vegetables are crisp-tender, stir in the cilantro and serve.

Nutrition Facts : @context http, Calories 239, UnsaturatedFat 13 grams, Carbohydrate 10 grams, Fat 17 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 415 milligrams, Sugar 3 grams

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