THE EASIEST VEGETABLE STIR FRY
Steps:
- In a wok or large skillet add 1 Tablespoon olive oil over medium high heat. Add bell pepper, peas, carrots, mushrooms, broccoli, baby corn, and water chestnuts. Sauté 2-3 minutes until veggies are almost tender.
- In a small whisk together soy sauce, garlic, brown sugar, sesame oil, chicken broth, and cornstarch.
- Pour over veggies and cook until the sauce has thickened. Garnish with chopped green onions and sesame seeds if desired
Nutrition Facts : Calories 152 kcal, Carbohydrate 27 g, Protein 5 g, Fat 4 g, SaturatedFat 1 g, Sodium 643 mg, Fiber 4 g, Sugar 12 g, ServingSize 1 serving
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
THE BEST VEGETABLE STIR FRY RECIPE
Vegetable sitr fry is a quick one-pan dish ready in under 30 minutes. Sauteed veggies in an easy sweet and savory stir fry sauce. The perfect recipe when craving Asian takeout that can be made at home.
Provided by Valentina Ablaev
Categories Easy
Time 25m
Number Of Ingredients 14
Steps:
- In a large non-stick skillet or wok, over medium heat, heat the oil. Add the vegetable and stir fry about 3 minutes or until vegetables are crisp-tender. Add the butter, garlic, ginger and cook until fragrant.
- In a small bowl, combine all the ingredients for the stir fry sauce. Pour the sauce over the vegetables and stir.
- Turn heat down to medium/low and cook 3-4 minutes, until sauce thickens and vegetables are desired tenderness.
Nutrition Facts : Calories 256 kcal, Carbohydrate 31 g, Protein 7 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 15 mg, Sodium 444 mg, Fiber 4 g, Sugar 15 g, ServingSize 1 serving
STIR-FRIES WITH FRESH VEGETABLES
Over 50 percent of this colorful chicken stir-fry is composed of vegetables. Use chicken tenders or chicken breast.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 15m
Yield Serves three to four
Number Of Ingredients 15
Steps:
- Bring a medium pot of lightly salted water to a boil. Add the broccoli florets and blanch, stirring the broccoli, for one minute until the water is coming back to a boil. Drain and shake out excess water. Lay the broccoli florets on a kitchen towel to drain further.
- In a large bowl, combine the chicken, 1 tablespoon of the ginger, 1 tablespoon of the rice wine or sherry, the soy sauce, 1 teaspoon of the cornstarch, sugar and red pepper flakes. Stir together well, and place within arm's reach of your pan (refrigerate if not cooking right away).
- Combine the broth, vinegar, remaining cornstarch and rice wine or sherry in a small bowl, and place within arm's reach of your pan. Have the remaining ingredients measured out and near the pan.
- Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Add the oil to the sides of the pan and tilt the pan to distribute. Carefully lay the chicken pieces in one layer in the wok or pan. Let the chicken sear undisturbed for one minute, then add the shallot, garlic and remaining ginger. Stir-fry with the chicken for one minute until the chicken is lightly colored but not quite cooked through. Add the red pepper and broccoli to the wok, and stir-fry one minute. Stir the broth mixture and add to the wok. Season with salt to taste. Stir-fry one to two minutes until the chicken is cooked through and the broccoli and peppers are crisp-tender. Serve with brown rice, white rice or noodles.
Nutrition Facts : @context http, Calories 270, UnsaturatedFat 12 grams, Carbohydrate 10 grams, Fat 15 grams, Fiber 1 gram, Protein 21 grams, SaturatedFat 3 grams, Sodium 530 milligrams, Sugar 3 grams, TransFat 0 grams
SARAH'S EASY VEGETABLE STIR-FRY
This is a Chinese-style stir-fry with a brown sauce. You can use any combination of your favorite vegetables. The sauce can be made ahead of time, so you can easily just stir-fry the veggies and add in the sauce. Add chicken, beef, or (my favorite) fried tofu. This recipe is easily adaptable to use your favorite vegetables - just chop enough to completely fill your large skillet. Garnish with chow mein noodles.
Provided by Sarah Dipity
Categories Main Dish Recipes Stir-Fry
Time 1h13m
Yield 4
Number Of Ingredients 18
Steps:
- Combine water, soy sauce, bouillon, cornstarch, sugar, garlic, rice vinegar, sesame oil, ginger, and red pepper flakes in a saucepan over medium-high heat. Whisk until cornstarch is fully dissolved, about 3 minutes. Bring to a boil, stirring frequently. Boil until thickened and reduced by a third, about 10 minutes. Remove from heat.
- Pour peanut oil into a large skillet or wok. Add cabbage, asparagus, carrots, broccoli, snow peas, and celery. Saute over medium-high heat until tender but not mushy, stirring with a spatula, about 10 minutes. Reduce heat to low; pour sauce over vegetables and stir until completely coated. Serve over rice.
Nutrition Facts : Calories 410.4 calories, Carbohydrate 66.8 g, Fat 12.5 g, Fiber 11.5 g, Protein 12.6 g, SaturatedFat 2.1 g, Sodium 1626.4 mg, Sugar 21.6 g
VEGGIE STIR-FRY
Valerie Belley of St. Louis, Missouri stir-fries a medley of six vegetables to create this colorful side dish for two that she serves on a bed of rice. "It's hard to believe to beat this elegant dish.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, whisk the cornstarch, water and soy sauce until smooth; set aside. In a large skillet or wok, stir-fry the broccoli, carrot and onion in oil for 5 minutes. Add the cabbage, zucchini, mushrooms and garlic. Stir-fry until vegetables are tender. Stir soy sauce mixture; add to skillet. Cook and stir until thickened. Serve with rice if desired.
Nutrition Facts : Calories 150 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 939mg sodium, Carbohydrate 17g carbohydrate (7g sugars, Fiber 5g fiber), Protein 6g protein. Diabetic Exchanges
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
VEGETABLE STIR-FRY
This flavorful dish comes together in less than 10 minutes and is so aromatic that mouths will be watering from rooms away. Kelly Graham - Niagara Falls, Ontario
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the cornstarch, broth and soy sauce until smooth; set aside. In a large skillet or wok, stir-fry vegetables in oil for 4-7 minutes or until crisp-tender. Stir in the soy sauce mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts : Calories 110 calories, Fat 7g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 361mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
VEGETABLE STEAK STIR-FRY
Sirloin steak and fresh vegetables take center stage in this showstopper from Pamela Brandal. "While I don't have much time to cook, I like to experiment with food," says the Park City, Illinois reader. "This quick dish is a favorite."
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large skillet or wok, stir-fry steak in 2 teaspoons oil until no longer pink. Remove and keep warm. In the same pan, heat the remaining oil. Add the broccoli, cauliflower, carrots and garlic; stir-fry until vegetables are crisp-tender., In a small bowl, combine the cornstarch, broth, sherry or additional broth, water, soy sauce and ginger until smooth. Return beef to the pan. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add tomatoes; heat through. Serve with rice if desired.
Nutrition Facts : Calories 251 calories, Fat 9g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 364mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 5g fiber), Protein 23g protein. Diabetic Exchanges
VEGETABLE STIR-FRY
Break out the wok for an Asian-style Vegetable Stir-Fry recipe from Food Network, made with broccoli, bell peppers, squash, eggplant, bok choy and even tofu.
Provided by Food Network
Categories main-dish
Time 20m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Start by preparing and cutting all the vegetables and measuring your ingredients so that they are ready to go. Once you begin stir-frying, it goes very quickly.
- In a wok or large skillet, heat canola oil over high heat until almost smoking. Add the peppers and onion while stirring constantly. While continuing to stir, add successively the squash, broccoli, eggplant, tofu, garlic, and teriyaki sauce. Cook, stirring, constantly for 2 minutes. Add the bok choy, sprouts, pepper, and salt and cook, stirring, until crisp-tender, about 2 minutes more.
- Stir in snow peas and sesame oil and remove from heat. Serve immediately.
Nutrition Facts : Calories 183 calorie, Fat 11 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 618 milligrams, Carbohydrate 15 grams, Fiber 4 grams, Protein 7 grams, Sugar 8 grams
VEGETABLE BEEF STIR-FRY
"My husband, Jerry, has been making this stir-fry for many years," explains Mary Loeffler of Imperial, Pennsylvania. "It was an old Chinese recipe, but folks who don't normally like Chinese food always give this yummy main dish rave reviews."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the first five ingredients; add beef and toss to coat. Refrigerate for 15 minutes. For sauce, in a small bowl, combine the cornstarch, broth, ketchup, soy sauce and sesame oil until smooth; set aside., In a large nonstick skillet or wok coated with cooking spray, stir-fry the beef mixture in 1 teaspoon canola oil until no longer pink. Remove and keep warm. Stir-fry the onion in remaining canola oil for 2 minutes. Add green pepper; stir-fry for 2 minutes. Add tomatoes; stir-fry 1 minute longer., Return beef to the pan. Stir sauce; add to beef and vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts : Calories 240 calories, Fat 11g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 673mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
FRESH VEGETABLE STIR-FRY WITH PEPPERY ORANGE BEEF
Easy, tasty stir-fry recipe. Delicious and fresh taste!!! Passed down from my father. Recipe may seem long, but you can whip it up in no time. Also, feel free to use any vegetables that you like, or add bamboo shoots or water chestnuts at the end of the recipe!
Provided by BRITTANYDEAR
Categories World Cuisine Recipes Asian
Time 1h
Yield 8
Number Of Ingredients 21
Steps:
- In a pot, bring the rice and water to a boil. Cover, reduce heat to low, and simmer 20 minutes.
- Heat the sesame oil in a skillet over medium heat, and cook 2 cloves garlic for 2 minutes, until tender. Melt the butter in the skillet. Season the beef with salt and 2 teaspoons red pepper flakes. Cook and stir the beef in the skillet 10 minutes, until evenly brown. Reserving pan drippings, transfer the cooked beef to a bowl, and coat with 3 tablespoons teriyaki sauce.
- Melt the remaining butter in a separate skillet over medium heat, and cook the remaining garlic 2 minutes, until tender. Remove garlic, and set aside. Stir the mushrooms and onions into the skillet, and cook until onions are tender. Mix in the cabbage, green bell pepper, red bell pepper, and yellow bell pepper. Cook 3 minutes, until tender but still crisp. Remove skillet from heat, and mix in remaining 1/2 tablespoon teriyaki sauce and 1/2 the reserved pan drippings.
- Heat the remaining pan drippings in the skillet over medium heat. Mix in the remaining red pepper flakes, teriyaki sauce from the beef bowl, the reserved garlic, cornstarch, brown sugar, beef broth, and orange jam. Cook 5 minutes, until thickened. Remove garlic, and stir in the beef to coat.
- Serve the beef and vegetables, along with some of the skillet juices, over the cooked rice. Top with chow mein noodles, and sprinkle with mustard powder.
Nutrition Facts : Calories 566.4 calories, Carbohydrate 67.8 g, Cholesterol 54.8 mg, Fat 22.3 g, Fiber 5.6 g, Protein 24.2 g, SaturatedFat 9.3 g, Sodium 593 mg, Sugar 10.6 g
FRESH VEGETABLE STIR-FRY
NUTRITION INFO Calories: 117 Fat: 4 g Carbohydrates: 21 g Protein: 2 g Serve with a side of brown rice and you've got a tasty meal. From SparkPeople.com
Provided by BurtonFanatic
Categories Onions
Time 10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine the ingredients for the sauce in a bowl.
- In a large sauce pan or wok, heat vegetable oil over medium heat. Add onion, broccoli, carrots, and celery. Stir and cook for about 2 minutes.
- Add the zucchini and peppers, stir, cover the pan and cook for 1 minute.
- Add sauce, bring to a boil and cook for 1 minute, covered. Serve vegetables while hot.
Nutrition Facts : Calories 108.3, Fat 3.8, SaturatedFat 0.5, Sodium 132.9, Carbohydrate 18.4, Fiber 2.6, Sugar 10.8, Protein 2.1
FRESH VEGETABLE STIR FRY
Make and share this Fresh Vegetable Stir Fry recipe from Food.com.
Provided by lilkittykt
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In small bowl, stir corn starch, salt and broth until smooth; set aside.
- In large skillet heat corn oil on medium high heat, add green beans,onions and garlic cook, stirring quickly and frequently (stir fry) 2 minutes. Add zucchini, pepper and carrots: stir fry 2-3 minutes or until all vegetables are tender crisp.
- Stir corn starch mixture; add to skillet, stirring constantly, bring to a boil over medium heat and boil 1 minute.
- Stir in tomato and basil cook 1 minute, or until tomato is heated through.
Nutrition Facts : Calories 69.2, Fat 2.6, SaturatedFat 0.4, Sodium 486.3, Carbohydrate 10.5, Fiber 2.5, Sugar 4, Protein 2.2
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