Green Vege Stir Fry Recipes

THE EASIEST VEGETABLE STIR FRY

The Easiest Vegetable Stir Fry image

Provided by Alyssa Rivers

Time 15m

Number Of Ingredients 16

Ingredients

1 tablespoon olive oil
1 red bell pepper (sliced)
1 yellow bell pepper (sliced)
1 cup sugar snap peas
1 cup carrots (sliced)
1 cup mushrooms (sliced)
2 cups broccoli
1 cup baby corn
1/2 cup water chestnuts
¼ cup soy sauce
3 garlic cloves minced
3 Tablespoons brown sugar
1 teaspoon sesame oil
1/2 cup chicken broth
1 tablespoon cornstarch
chopped green onions and sesame seeds for garnish (optional)

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

SUPER GREEN STIR-FRY

Super Green Stir-Fry image

Asparagus, snap peas, green onions, edamame, spinach, and cilantro make this vegetarian noodle stir-fry plenty green and powerfully healthy.

Provided by Donna Hay

Categories HarperCollins Dinner Green Onion/Scallion Leafy Green Asparagus Sugar Snap Pea Mushroom Vegetarian Noodle Cilantro

Yield Serves 4

Number Of Ingredients 15

Ingredients

2 tablespoons peanut oil
1 tablespoon finely shredded ginger
2 cloves garlic, thinly sliced
2 bunches asparagus, sliced
2 green onions (scallions), sliced
7oz (200g) sugar snap peas, trimmed and halved
2 tablespoons chilli bean paste
2 tablespoons light soy sauce
2 teaspoons water
1 cup (140g) shelled edamame
7oz (200g) enoki mushrooms
9 ounces (250g) mature spinach, trimmed
8.8oz (250g) thin brown rice noodles, cooked and drained
Thinly sliced small red chile or store-bought Asian chilli jam, to serve
Cilantro leaves, to serve

Steps:

Heat the oil in a large non-stick frying pan or wok over high heat. Add the ginger and garlic and cook for 1 minute. Add the asparagus, onion and peas and cook, stirring, for a further 1 minute. Add the chilli bean paste, soy sauce and water and cook, stirring, for 1-2 minutes or until combined. Add the edamame, enoki, spinach, and noodles, toss to combine and cook for 1 minute or until warmed through. Top with the chile and cilantro to serve.

GREEN VEGETABLE STIR-FRY

Green Vegetable Stir-Fry image

To turn this vegetable stir-fry into a healthy vegetarian main, add seared cubes of extra-firm tofu. Serve over rice.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Vegetables Bok Choy Recipes

Time 15m

Number Of Ingredients 9

Ingredients

2 medium leeks (white and light-green parts only), halved lengthwise and rinsed well
2 tablespoons vegetable oil
2 tablespoons minced peeled fresh ginger
2 garlic cloves, minced
1 head bok choy (3/4 pound), cored and cut into 1/2-inch pieces
2 cups snow peas, trimmed
3 celery stalks, sliced 1/2 inch thick
Coarse salt
1/4 cup low-sodium vegetable or chicken broth

Steps:

Cut leeks into 2-inch pieces; separate layers. Heat a large skillet or wok over medium-high until hot. Add 1 tablespoon oil; swirl to coat skillet. Add half the ginger, half the garlic, and half the leeks. Stir until leeks begin to soften, 1 to 2 minutes. Increase heat to high; add half the bok choy, half the snow peas, and half the celery. Season with salt. Stir until vegetables begin to soften, 2 to 3 minutes. Add half the broth; toss until snow peas are bright green, 1 minute. Transfer vegetables to a platter. Repeat with remaining ingredients.

GREEN BEAN STIR-FRY

Green Bean Stir-Fry image

Soy sauce and peanut butter flavor these crisp-tender beans. "They're a nice change from the usual green bean salads and casseroles," says Robin Joss from Ashburn, Virginia. "With a sesame seed crunch, this dish always wows guests and brings plenty of recipe requests."

Provided by Taste of Home

Categories Side Dishes

Time 10m

Yield 2 servings.

Number Of Ingredients 7

Ingredients

1 tablespoon reduced-sodium soy sauce
2 garlic cloves, minced
1 teaspoon sesame seeds, toasted
1 teaspoon brown sugar
1 teaspoon peanut butter
3/4 pound fresh green beans, trimmed
4-1/2 teaspoons vegetable oil

Steps:

In a small bowl, combine the soy sauce, garlic, sesame seeds, brown sugar and peanut butter; set aside. , In a large skillet, stir-fry green beans in oil until crisp-tender. Remove from the heat. Add the soy sauce mixture; stir to coat.

Nutrition Facts : Calories 178 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 491mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 6g fiber), Protein 5g protein.

GREEN VEGGIE STIR FRY WITH MUSHROOMS

Green Veggie Stir Fry with Mushrooms image

I opened the fridge, looked at the leeks in the garden and threw this stir fry together. It went over well so I thought I would post it. The colored sweet peppers are just to add a bit of color but they do add flavor so include them even if you only use green. Bragg that is mentioned as an option to Soy sauce is low sodium Soy sauce and can be purchased in Health food stores and some grocery stores

Provided by Bergy

Categories Lunch/Snacks

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 13

Ingredients

vegetable oil cooking spray
1 cup mushroom, sliced
1/2 cup onion, chopped
2 tablespoons garlic, smashed
2 tablespoons ginger, finely chopped
1 1/2 tablespoons sambal oelek
1 1/2 cups cabbage, chopped
2 cups leeks, white part only,chopped
1/2 cup celery, chopped
2 tablespoons hot banana peppers or 2 tablespoons jalapenos, chopped
2 tablespoons soy sauce or 2 tablespoons Braggs liquid aminos
1/4 cup yellow peppers or 1/4 cup orange sweet bell pepper, chopped (Choose your own 2 colors)
3 tablespoons vodka or 3 tablespoons chicken stock

Steps:

Heat a wok or frypan, lightly spray with oil.
Add mushrooms and onion and saute 3 minutes.
Add Garlic, ginger and Sambal Oelek, mix in with mushrooms and onions saute 30 seconds.
Add Leeks& Cabbage, stir, cook 3 minutes.
Add soy sauce and stir.
Add peppers, mix in, cook 2 minutes, stir as the veggies cook.
Season with salt& pepper.
Add vodka/chicken stock cover for 1 minute& serve.

Nutrition Facts : Calories 128, Fat 0.7, SaturatedFat 0.1, Sodium 707.1, Carbohydrate 20.4, Fiber 3.8, Sugar 6.4, Protein 4.6

GINGER VEGGIE STIR-FRY

Ginger Veggie Stir-Fry image

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

Ingredients

1 tablespoon cornstarch
1 ½ cloves garlic, crushed
2 teaspoons chopped fresh ginger root, divided
¼ cup vegetable oil, divided
1 small head broccoli, cut into florets
½ cup snow peas
¾ cup julienned carrots
½ cup halved green beans
2 tablespoons soy sauce
2 ½ tablespoons water
¼ cup chopped onion
½ tablespoon salt

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

VEGETABLE STIR-FRY

Vegetable Stir-Fry image

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

Ingredients

4 teaspoons cornstarch
1 cup chicken broth
3/4 teaspoon soy sauce
1-1/4 cups julienned celery
1-1/4 cups julienned green pepper
1-1/4 cups julienned carrot
2/3 cup sliced fresh mushrooms
1/3 cup chopped onion
2 tablespoons canola oil

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

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