MIXED VEGETABLE STIR FRY
Steps:
- Combine sauce ingredients in a bowl.
- Place a wok over high heat until hot. Add oil, swirling to coat sides. Add garlic and ginger; cook stirring, until fragrant, about 10 seconds. Add carrots, lotus root, jicama, zucchini and mushrooms; stir fry for 1 minute.
- Add water, cover and cook for 3 minutes. Add bell pepper and asparagus; stir fry for 1 minute. Add sauce and bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens.
COD STIR-FRY W/ MIXED VEGETABLES
Make and share this Cod Stir-Fry W/ Mixed Vegetables recipe from Food.com.
Provided by CJAY8248
Categories < 60 Mins
Time 45m
Yield 1 stir-fry, 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut fish into 2" strips. In a bowl, blend 1 Tblsp. each soy and cornstarch with rice wine. Stir in fish; cover and marinate about 30 minutes. In a small bowl, combine the chicken stock with the remaining soy sauce and cornstarch and the sugar. Heat a wok over high heat until hot. Add 1 Tblsp. oil and heat until oil sizzles when a small piece of fish is added. Add the fish to the oil. Using a metal spatula to turn the strips, stir-fry them about 3 minutes, until golden. Using a slotted spoon, transfer the fish to a plate. Heat the remaing oil in the wok as in step above. Add corn, water chestnuts, broccoli, and chile peppers, and stir-fry about 4 minutes. Stir in cornstarch mixture and cook, stirring constantly, about 1 minute. Return the fish to the wok and cook 1 minute longer. Serve at once with steamed rice.
Nutrition Facts : Calories 340.4, Fat 9.4, SaturatedFat 0.9, Cholesterol 49.3, Sodium 617.1, Carbohydrate 39.8, Fiber 4.3, Sugar 6, Protein 26.5
CHICKEN STIR FRY W/ FROZEN MIXED VEGETABLES
Make and share this chicken stir fry w/ frozen mixed vegetables recipe from Food.com.
Provided by spacholl
Categories Brown Rice
Time 53m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- Heat 1 Tbsp olive oil in fry pan or wok.
- stir in chicken and fry for 2 minutes, set aside heat another Tbsp oil stir in egg and fry till cooked stir in rice and fry for 2 minutes,set aside heat last Tbsp oil in fry pan or wok.
- stir in vegetables, fry for 2 minutes.
- stir in chicken stir in rice and egg mix soy sauce and water pour over fried ingredients toss together until well mixed.
Nutrition Facts : Calories 363.3, Fat 14.8, SaturatedFat 2.9, Cholesterol 66.3, Sodium 493.5, Carbohydrate 41.4, Fiber 6.2, Sugar 0.2, Protein 17.5
VEGETARIAN GARDEN STIR-FRY
Perfect quick side dish for almost any meal. I recommend it with grilled chicken, peanut butter quinoa, rice, beans, avocado, etc. Can also be served as a vegetarian main.
Provided by Sami Link
Categories Side Dish Vegetables Tomatoes
Time 25m
Yield 3
Number Of Ingredients 12
Steps:
- Grease a large skillet with cooking spray and heat over medium-low heat. Add sugar snap peas, cherry tomatoes, fruit and nut mix, mushrooms, bell pepper, and chia seeds. Stir-fry about 2 minutes. Season with cayenne, garlic, and salt. Cook and stir about 2 minutes more.
- Stir in egg whites slowly, mixing until they are cooked through, but not crusty, 3 to 5 minutes. Transfer stir-fry to a large bowl and sprinkle with Cheddar cheese. Let cheese melt and serve.
Nutrition Facts : Calories 158.3 calories, Carbohydrate 25.6 g, Cholesterol 5.8 mg, Fat 4.5 g, Fiber 4.2 g, Protein 6.3 g, SaturatedFat 1.5 g, Sodium 120.2 mg, Sugar 0.9 g
STIR-FRY CHICKEN AND VEGETABLES
This is one of my favorite stir-fry recipes. Simple, quick, and easy. Serve over rice.
Provided by Michael Scovetta
Categories World Cuisine Recipes Asian
Time 40m
Yield 2
Number Of Ingredients 12
Steps:
- Mix chicken, soy sauce, sherry, and cornstarch in a bowl.
- Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat; cook and stir broccoli, bell pepper, zucchini, and garlic for 2 to 3 minutes. Add chicken broth, cover, and simmer until vegetables are tender, 4 to 5 minutes. Transfer vegetables and sauce to a large bowl and wipe skillet clean.
- Heat remaining 1 tablespoon vegetable oil over medium-high heat; cook and stir chicken until meat is no longer pink in the center, about 5 minutes. Stir in vegetables; continue to cook and stir for 2 to 3 minutes more. Sprinkle with green onions.
Nutrition Facts : Calories 313.8 calories, Carbohydrate 20.2 g, Cholesterol 45.4 mg, Fat 16.2 g, Fiber 5 g, Protein 22.1 g, SaturatedFat 2.6 g, Sodium 1265 mg, Sugar 6.3 g
STIR-FRIED VEGETABLES
A great vegetable side dish with an incredible sauce. It goes perfectly with steamed brown or white rice.
Provided by Natasha Kay
Categories Side Dish Vegetables
Time 20m
Yield 6
Number Of Ingredients 10
Steps:
- Combine soy sauce and ginger in a small bowl. Mix flour, chicken broth, and water in another bowl.
- Heat oil in a large skillet or wok over high heat; cook and stir peppers, carrots, broccoli, and mushrooms until just tender, about 3 minutes.
- Toss vegetables with soy sauce mixture; cook and stir for 1 minute. Gradually stir flour mixture into vegetables; bring to a boil and cook until thickened, about 3 minutes.
Nutrition Facts : Calories 125.2 calories, Carbohydrate 13.2 g, Cholesterol 0.7 mg, Fat 7.4 g, Fiber 3.7 g, Protein 3.8 g, SaturatedFat 1.2 g, Sodium 238.1 mg, Sugar 5 g
MIXED VEGETABLE STIR FRY
The secret of the spellbinding success of this dish is the choice of vegetables for color, flavor and texture. Bright orange carrots, dark green spears of asparagus, yellow crook-neck squash, pearly white onions, the cool green of celery and vibrant red tomatoes are tossed together in a sweet 'n sour sauce, laced with garlic.
Provided by Lizzie Rodriquez
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Peel and process garlic with vinegar in blender jar until finely chopped. Add soy sauce, catsup, bouillon cube and spice; blend smooth.
- Prepare all vegetables, cutting each vegetable in uniform-size pieces and keeping each separate. Trim, pare and cut carrots in half lengthwise. (If large carrots are used, cut in quarters or 1/4-inch thick diagonal slices.) Peel and cut onion in 8 wedges. Trim asparagus, peel stalks and cut into 3 1/2-inch lengths. Trim and cut squash in half lengthwise. (If only larger squash are available, use 2 and cut in quarters or thick slices.) Cut celery in 1/4-inch thick diagonal slices. Cut tomato into 8 wedges.
- Heat oil in wok or large skillet over high heat until oil ripples when pan is tilted from side to side. Add carrots and stir-fry 2 minutes, turning with broad spatula so carrots are coated with oil. Add onion wedges and fry 1 minute. Add asparagus, stir to coat with oil and add 1 tablespoon water. Cover at once with tight fitting lid and steam 3 minutes. Uncover, add squash, celery and remaining tablespoon water. Cover and steam 5 minutes or until vegetables are tender-crisp.
- Stir in tomato wedges and garlic sauce and cook, covered, 1 minute. Serve at once.
Nutrition Facts : Calories 94, Fat 5.5, SaturatedFat 0.9, Cholesterol 0.1, Sodium 517.8, Carbohydrate 10, Fiber 2.6, Sugar 4.8, Protein 3
CHUNKY COD STIR-FRY
Making the most of fish is what this dish from Dorothy Collette of Bourbonnais, Illinois is all about! Chunks of cod are nicely accented by a zesty sauce.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a bowl, combine the first 5 ingredients; set aside. In a large nonstick skillet or wok, stir-fry garlic in oil for 30 seconds. Add mixed vegetables and red pepper; stir-fry until crisp-tender, 4-5 minutes., Remove and keep warm. Add half of the cod to skillet; gently stir-fry until fish flakes easily with a fork, 3-5 minutes. Remove and keep warm. Repeat with the remaining cod., Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Return vegetables and fish to the pan. Add peanuts. Gently stir to coat. Cover and cook until heated through, about 1 minute. Serve over rice.
Nutrition Facts : Calories 419 calories, Fat 9g fat (1g saturated fat), Cholesterol 43mg cholesterol, Sodium 507mg sodium, Carbohydrate 54g carbohydrate (6g sugars, Fiber 4g fiber), Protein 27g protein.
FROZEN VEGETABLE STIR-FRY
Soy sauce and peanut butter add a nice Thai-style flavor to this stir-fry. Using frozen vegetables makes it a very quick and tasty vegetable side dish.
Provided by Tracey Davies
Categories Side Dish Vegetables
Time 10m
Yield 6
Number Of Ingredients 6
Steps:
- Combine soy sauce, brown sugar, garlic powder, and peanut butter in a small bowl.
- Heat oil in a large skillet over medium heat; cook and stir frozen vegetables until just tender, 5 to 7 minutes. Remove from heat and fold in soy sauce mixture.
Nutrition Facts : Calories 87.6 calories, Carbohydrate 13.8 g, Fat 2.9 g, Fiber 3.3 g, Protein 3.5 g, SaturatedFat 0.5 g, Sodium 345.4 mg, Sugar 2.7 g
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