GINGER TOMATO STIR-FRY WITH PEA VINES
I got some pea vines at our local farmers' market, and I couldn't find any recipes for them, so I made one up. I was very pleased with how it came out! The ginger/tomato combination was quite tasty, and I think it would be good with a pea vine substitute as well. Serve over rice.
Provided by Christie Robertson
Categories Main Dish Recipes Stir-Fry
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oil in a large skillet over medium heat. Add onion; cook and stir until translucent, 5 to 7 minutes. Add tofu; cook and stir until lightly browned, about 5 minutes. Stir in water chestnuts; cook until softened, about 2 minutes.
- Stir pea vines and ginger into the skillet; cook and stir until pea vines are wilted, about 2 minutes. Add crushed tomatoes and rice wine. Cook until warmed through, about 2 minutes. Sprinkle sesame seeds on top.
Nutrition Facts : Calories 276.4 calories, Carbohydrate 23.3 g, Fat 14.9 g, Fiber 5.5 g, Protein 14.1 g, SaturatedFat 2.3 g, Sodium 148.5 mg, Sugar 4.9 g
GINGER VEGGIE STIR-FRY
I just whipped this up one day when I felt like a stir-fry but did not have all the ingredients called for in some of the stir-fry recipes on this site. I used certain veggies I had on hand, but any seasonal veggies may be used. It has a mild ginger flavor that can be enhanced according to taste, and is filling yet light on the tummy! Tofu may be added. Serve over a bed of steamed jasmine rice.
Provided by veggigoddess
Categories World Cuisine Recipes Asian
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- In a large bowl, blend cornstarch, garlic, 1 teaspoon ginger, and 2 tablespoons vegetable oil until cornstarch is dissolved. Mix in broccoli, snow peas, carrots, and green beans, tossing to lightly coat.
- Heat remaining 2 tablespoons oil in a large skillet or wok over medium heat. Cook vegetables in oil for 2 minutes, stirring constantly to prevent burning. Stir in soy sauce and water. Mix in onion, salt, and remaining 1 teaspoon ginger. Cook until vegetables are tender but still crisp.
Nutrition Facts : Calories 118.6 calories, Carbohydrate 8 g, Fat 9.3 g, Fiber 2.2 g, Protein 2.2 g, SaturatedFat 1.5 g, Sodium 903.3 mg, Sugar 2.5 g
SUGAR SNAP PEA STIR-FRY
Fresh ginger, balsamic vinegar, soy sauce and sesame oil provide a nice blend of flavors in this Asian-inspired recipe for fresh sugar snap peas. This quick-to-cook recipe will complement most any entree, including ham, lamb, chicken or fish. Best of all, it's easy to double for large crowds. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large nonstick skillet or wok, saute the peas in canola oil until crisp-tender. Add the garlic, ginger, vinegar, soy sauce, sesame oil and cayenne; saute 1 minute longer. Add basil; toss to combine. Sprinkle with sesame seeds.
Nutrition Facts : Calories 60 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 59mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
STIR-FRIED SUGAR SNAP PEAS AND CHERRY TOMATOES
Categories Tomato Vegetable Side Stir-Fry Quick & Easy Wheat/Gluten-Free Pea Spring Healthy Bon Appétit Vegan Vegetarian Pescatarian Paleo Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2; can be doubled
Number Of Ingredients 5
Steps:
- Heat oil in heavy medium skillet over medium-high heat. Add peas, tomatoes and shallot. Stir-fry until peas are bright green and tomatoes are heated through, about 3 minutes. Sprinkle with vinegar and toss to coat. Season with salt an pepper and serve.
GINGER PORK STIR-FRY
Make and share this Ginger Pork Stir-Fry recipe from Food.com.
Provided by Lizzie Rodriquez
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In medium bowl, toss pork and gingerroot. In cup, mix chicken broth, teriyaki sauce, and cornstarch.
- In nonstick 12-inch skillet over medium-high heat, heat 1 teaspoon vegetable oil. Add pea pods, zucchini, and green onions and cook, stirring frequently, until lightly browned and tender-crisp, about 5 minutes. Remove to bowl.
- In same skillet, heat remaining vegetable oil; add pork mixture and cook, stirring quickly and constantly, until pork just loses its pink color. Remove pork to bowl with vegetables. Stir cornstarch mixture; add to skillet and heat to boiling. Boil 1 minute until sauce thickens. Stir in pork and vegetables; heat through.
Nutrition Facts : Calories 175.5, Fat 7.4, SaturatedFat 2, Cholesterol 56.1, Sodium 583.2, Carbohydrate 6.6, Fiber 1, Sugar 2.2, Protein 20
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