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
EGGS WITH STIR-FRIED VEGETABLES
Make and share this Eggs With Stir-Fried Vegetables recipe from Food.com.
Provided by CJAY8248
Categories Asian
Time 40m
Yield 1 stir-fry, 4 serving(s)
Number Of Ingredients 12
Steps:
- Squeeze the liquid from the mushrooms. Remove and discard the stems and finely shred the caps into thin strips. Heat a wok over high heat until it is hot. Add the oil, and when it is very hot and slightly smoking, add the pork. Stir-fry for 2 minutes. Then add the mushrooms, bamboo shoots, green beans, and spring onions and stir-fry 3 minutes more. Add the salt, pepper, soy sauce, wine and sesame oil. Stir-fry 1 minute. Now add the beaten eggs and stir-fry gently until the eggs are cooked and slightly browned. Remove the mixture to a platter and serve at once.
Nutrition Facts : Calories 310.8, Fat 22.5, SaturatedFat 5.8, Cholesterol 299.4, Sodium 961.5, Carbohydrate 11, Fiber 2.7, Sugar 2.7, Protein 16.9
DROP EGG STIR-FRIED VEGETABLES
Nice, simple and different. Use any combination of vegetables you like, and adjust the ingredients to taste.
Provided by melting pot
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Chop the sweet pepper to inch-thick pieces. Set aside.
- Chop the broccoli to similar size pieces. Set aside.
- In a wok or large saucepan, heat the oil and salt on high.
- When the salt starts sizzling, add the broccoli and water. Stir-fry for 5-6 min.Meanwhile, mix the corn starch with the water to soy sauce and water slowly, to avoid lumps. Stir in the sugar. Set aside.
- Add the sweet pepper. Stir-fry for a further 4-5 minute.
- Add the coriander and the hoisin sauce and stir to evenly coat.
- Crack the eggs over the mixture, stirring immediately to avoid the eggs setting.
- When the eggs are cooked (no longer liquidy), turn the heat off but don't remove the pan from the heat. Quickly stir in the cornstarch mixture.
- Serve hot with rice, as a side dish or as a vegetarian main meal.
Nutrition Facts : Calories 168, Fat 9.9, SaturatedFat 1.9, Cholesterol 106.1, Sodium 644.9, Carbohydrate 15, Fiber 2.2, Sugar 6.1, Protein 5.7
SCRAMBLED EGG STIR-FRY
A low carb prawn and egg stir-fry with ginger and soy sauce stir-fry - ready in just ten minutes
Provided by Jane Hornby
Categories Dinner, Lunch, Main course, Snack, Supper
Time 10m
Number Of Ingredients 7
Steps:
- Heat the oil in a wok or frying pan and stir-fry the prawns on a high heat for 30 secs until they start to take on a little colour. Tip in the ginger, bean sprouts and half of the spring onions and stir-fry for another 30 secs, then turn down the heat and pour in the eggs.
- Leave to set for a few seconds, then move the loosely-set egg around the pan with a spatula to scramble. When all of the egg has set, tip in the soy sauce and let it sizzle for a few seconds. Serve sprinkled with the rest of the shredded spring onion and season with more soy sauce to taste.
Nutrition Facts : Calories 296 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 0.1 grams sugar, Fiber 1 grams fiber, Protein 28 grams protein, Sodium 3.81 milligram of sodium
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