Fall Stir Fry Recipes

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FALL FLAVORS STIRFRY



Fall Flavors Stirfry image

Butternut squash, kale, nutmeg and cranberries combine in this savory stir fry to usher your tastebuds into fall.

Provided by Lisa, Once A Month Meals

Categories     Dinner

Time 27m

Yield 4

Number Of Ingredients 0

Steps:

  • In a bowl, whisk together red wine vinegar, honey, sesame oil and cornstarch. Set aside. In a large skillet, heat olive oil over medium high heat, add butternut squash. Stir fry until it begins to brown slightly. Add red pepper and red onion and saute until it begins to soften. Add kale, garlic, nutmeg and ginger and continue to cook until kale begins to wilt. Add chicken and cranberries to pan, heating for an additional 2 minutes. Slowly add the sauce to pan, and continue to cook for an additional 5 minutes. Remove from heat and allow to cool for 5 minutes. Serve over rice if desired.

AUTUMN VEGETABLE STIR-FRY



Autumn Vegetable Stir-Fry image

There are times when I just crave a wok full of vegetables, and this is my go-to dish. It's chock full of different textures and flavors. If there is something you hate, get rid of it and sub in something you love! This is a light, healthy but super flavorful vegetable stir-fry.

Provided by Jet Tila

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 17

1/3 cup (90 milliliters) vegetable stock
3 tablespoons (45 milliliters) oyster sauce
1 tablespoon (15 milliliters) soy sauce
1/2 teaspoon brown sugar
1 teaspoon sesame oil
1 teaspoon cornstarch
Pinch white pepper
2 tablespoons (30 milliliters) vegetable oil
One 14-ounce (420-gram) package firm tofu (see Cook's Note), cut into large dice
2 teaspoons (10 grams) thinly sliced ginger
12 cremini mushrooms, sliced
4 ounces (95 grams) canned sliced bamboo shoots
6 canned water chestnuts, sliced
1 cup (240 grams) bean sprouts
1/2 cup (120 grams) julienned carrots
1 cup (240 grams) shredded Napa cabbage leaves
2 ounces (95 grams) snow peas, trimmed

Steps:

  • For the sauce: Stir together the stock, oyster sauce, soy sauce, brown sugar, sesame oil, cornstarch and pepper in a small bowl, making sure the cornstarch is dissolved well. Set aside.
  • For the vegetable stir-fry: Heat a wok or a large skillet over medium-high to high heat. Swirl in
  • the oil to coat the bottom. When you see wisps of white smoke, add the tofu and stir-fry until light brown on the edges, about 2 minutes. Then add the ginger and stir-fry it until aromatic, about 30 seconds. Add the mushrooms, bamboo shoots, water chestnuts, bean sprouts, carrots, cabbage and snow peas and keep them moving while searing. Don't be scared to scrape the pan and fold the vegetables over many times. Cook until the Napa cabbage gets bright green and starts to soften, 1 to 2 minutes.
  • Stir in the sauce, coat all the vegetables and tofu and bring the sauce to a boil. The cornstarch will thicken into a glaze, about 1 minute. Remove from the heat and serve immediately.

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