RAINBOW CARROT STIR-FRY
In January, a friend gave me beautiful lacquered chopsticks from Shanghai. That was a spur for me to pull out my wok for a stir-fry of spring onions and young carrots of all colors: purple and dark red-orange, yellow and the familiar orange. I've made many rainbow pepper stir-fries, but this time I used my multicolored carrots, and cut them into matchsticks so they would cook quickly along with the spring onions. I wanted this to be a main dish, so I added tofu, as well as the aromatics that I always use in my stir-fries: garlic, ginger, dry sherry, soy sauce and a bit of sugar. The list of ingredients in stir-fry recipes can look long, even daunting. But most of the ingredients don't require knife skills, just measuring spoons, so the preparation is simple. And the actual cooking goes very quickly, so quickly that it's important to have everything prepped and within reach of your wok. Read through the recipe a couple of times before you begin cooking, because once you start, you won't have time to refer to it.
Provided by Martha Rose Shulman
Categories quick, main course
Time 10m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Drain and dry tofu slices on paper towels. In a small bowl, combine 1 tablespoon soy sauce, rice wine and stock. Combine salt and sugar in another small bowl. In another bowl, dissolve cornstarch or arrowroot in 2 tablespoons stock or water; stir well. Have ingredients within reach of 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 oil by adding it to the sides of the pan or wok and swirling, then add tofu and stir-fry until lightly colored, 1 to 2 minutes. Add remaining soy sauce; stir-fry until no liquid is visible in pan. Remove tofu to a plate.
- Swirl in remaining oil; add garlic and ginger, and stir-fry for no more than 10 seconds. Add carrots and white and light green parts of onions or scallions; stir-fry for 1 minute. Add salt, pepper and sugar; toss together and add soy sauce mixture. Stir-fry for 1 to 2 minutes, until vegetables are crisp-tender.
- Return tofu to wok along with sesame seeds and stir-fry for 30 seconds. Stir cornstarch or arrowroot slurry and add it to pan along with cilantro and onion greens. Stir until everything is lightly glazed and remove from heat. Serve with hot grains or noodles.
Nutrition Facts : @context http, Calories 295, UnsaturatedFat 14 grams, Carbohydrate 21 grams, Fat 17 grams, Fiber 7 grams, Protein 19 grams, SaturatedFat 2 grams, Sodium 634 milligrams, Sugar 7 grams, TransFat 0 grams
CARROT MUSHROOM STIR-FRY
"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
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
ORANGE CHICKEN STIR-FRY
Easily adaptable recipe for orange chicken stir-fry. Serve hot over rice.
Provided by PENNIETHEWOO
Categories World Cuisine Recipes Asian
Time 40m
Yield 4
Number Of Ingredients 14
Steps:
- Stir orange juice, soy sauce, garlic, orange zest, ground ginger, and red pepper flakes together in a bowl until thoroughly combined.
- Heat oil in a large skillet or wok over medium-high heat. Cook and stir chicken and orange juice mixture in the hot oil until the chicken is no longer pink in the middle and the juices run clear, 7 to 10 minutes.
- Whisk chicken broth and cornstarch together in a small bowl; stir into the chicken and sauce mixture in small amounts until sauce has thickened to your liking.
- Mix stir-fry vegetables, sugar snap peas, broccoli, and carrot into the chicken and sauce mixture; cook and stir until the vegetables are slightly softened, another 7 to 10 minutes.
Nutrition Facts : Calories 380.3 calories, Carbohydrate 33.1 g, Cholesterol 67.8 mg, Fat 14 g, Fiber 7.6 g, Protein 31.7 g, SaturatedFat 2.6 g, Sodium 938.2 mg, Sugar 4.8 g
ORANGE CHICKEN & VEGGIE STIR-FRY RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, salt, ground pepper, broccoli, carrots, red bell pepper, orange juice, soy sauce, honey, rice vinegar, garlic, ginger, orange zest, cornstarch
Provided by Mel Boyajian
Categories Dinner
Yield 2 servings
Number Of Ingredients 14
Steps:
- In a large nonstick skillet, heat a small amount of cooking oil. Add chicken. Season with salt and pepper and cook until browned, about 5 minutes. Remove from pan and set aside.
- Add carrots and broccoli and cook for 1 minute. Add bell pepper and cook for an additional 1-2 minutes. Remove ingredients from pan and set aside.
- Add orange juice, soy sauce, honey, rice vinegar, garlic, ginger, and cornstarch. Whisk. Simmer until sauce starts to thicken, about 5 minutes.
- Add chicken back into pan.
- Serve over cooked veggies.
- Enjoy!
Nutrition Facts : Calories 476 calories, Carbohydrate 52 grams, Fat 6 grams, Fiber 11 grams, Protein 54 grams, Sugar 28 grams
ORANGE CHICKEN STIR FRY
Steps:
- Rinse chicken and pat dry. Cut chicken into 1-inch pieces. Marinate with favorite spices and 1/2 cup olive oil overnight in the refrigerator. Set aside.
- For sauce, stir together orange juice, cornstarch, sherry, ginger, garlic, red pepper flakes, and orange zest. Set aside. Preheat wok and add 1/4 cup olive oil over medium heat. Stir-fry chicken until no longer pink, quickly moving it through the wok. Add broccoli, onions, carrots, peppers, squash and zucchini and cook until al dente. Add snow peas, mushrooms, baby corn, bok choy and do the same. Stir sauce; add to center of the wok. Cook and stir for 2 minutes more. Stir all ingredients and coat with sauce. Season, to taste. Serve immediately over rice and garnish with fresh herbs, orange zest or orange slices.
STIR-FRIED CARROTS
For a colorful side dish that's as good for you as it is good, Grace Yaskovic cooks up these fast and fail-proof carrots with rosemary fresh from her garden. "It's my hubby Tom's favorite way to do carrots," she shares, "and it just happens to be healthy, too!"
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large skillet or wok, stir-fry carrots in oil until crisp-tender. Stir in the broth, rosemary and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until liquid is reduced.
Nutrition Facts : Calories 106 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 176mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 5g fiber), Protein 2g protein. Diabetic Exchanges
ORANGE ROUGHY STIR-FRY
I have been craving stir-fry lately. This one uses my favorite orange roughy. Easy and I think it is delicious.
Provided by ratherbeswimmin
Categories Orange Roughy
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large skillet or wok, heat 1 tablespoon oil until it is hot over medium-high heat.
- Add in the onion, garlic, and ginger; stir frequently for 2-3 minutes; remove from skillet Heat the other 1 tablespoon oil in the skillet until it is hot.
- Add fish cubes, broccoli, mushrooms, and red bell pepper to the skillet; stir constantly 3-4 minutes or until fish flakes easily.
- Add onion mixture back to the skillet; stir to combine.
- In a measuring cup or small bowl, whisk the cornstarch, water, wine, soy sauce, and hot sauce.
- Pour mixture into the skillet; stir for 1 minute or until thickened.
- Serve over hot cooked rice.
Nutrition Facts : Calories 214.1, Fat 8, SaturatedFat 1.1, Cholesterol 68.2, Sodium 1116.6, Carbohydrate 11.1, Fiber 1.6, Sugar 3.7, Protein 22.9
ORANGE VEGETABLE BEEF STIR-FRY
Cauliflower, carrot, and peppers are stir-fried with beef in a zesty and sweet orange sauce for this easy dish.
Provided by lkb
Categories World Cuisine Recipes Asian
Time 1h35m
Yield 4
Number Of Ingredients 15
Steps:
- Freeze beef to make it easier to slice, about 1 hour. Thinly slice.
- Whisk 1/2 cup orange juice, soy sauce, honey, and cornstarch together in a small bowl.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add cauliflower; cook, stirring frequently, for 5 minutes. Add bell peppers and carrot; cook, stirring frequently, until crisp-tender, about 3 minutes more. Transfer to a bowl.
- Heat remaining oil in the skillet over medium-high heat. Add beef; cook, stirring frequently, until browned, 2 to 3 minutes. Transfer to the bowl with vegetables, reserving drippings in the skillet.
- Add ginger, garlic, and 2 teaspoons orange zest to the skillet; cook, stirring, until fragrant, about 30 seconds. Add orange juice mixture and salt. Bring to a boil; cook until thickened, about 2 minutes. Stir in beef and vegetables to coat; cook until heated through. Serve over cauliflower rice. Garnish with green onions and crushed red pepper.
Nutrition Facts : Calories 279.6 calories, Carbohydrate 24.9 g, Cholesterol 36.7 mg, Fat 12 g, Fiber 7 g, Protein 20.5 g, SaturatedFat 2.9 g, Sodium 651.9 mg, Sugar 11 g
CARROT & ORANGE STIR-FRY
This recipe is one of those that just belong together. The flavors of carrots and orange just meld so beautifully, and they shine in this dish. The orange juice brings out the sweetness of the carrots.
Provided by mommyoffour
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the sunflower oil in preheated wok.
- Add the grated carrots and leeks to the wok and cook for 2 - 3 minutes, or until the vegetables have just softened.
- Add the orange segments to the wok and heat through gently, ensuring that you do not break up the orange segments as you stir the mixture.
- Put the ketchup, brown sugar, and soy sauce in a small bowl and mix together.
- Add the tomato and sugar mixture to the wok and then cook for another 2 minutes.
- Transfer the stir-fry to warm serving bowls and scatter with the chopped peanuts.
Nutrition Facts : Calories 279.9, Fat 16.2, SaturatedFat 2.2, Sodium 643.3, Carbohydrate 30.3, Fiber 6, Sugar 17, Protein 7.8
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