Greenvegestirfry Recipes

THE BEST VEGETABLE STIR FRY RECIPE

The BEST Vegetable Stir Fry Recipe image

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

Ingredients

1 large carrot (sliced)
2 cups medium broccoli florets
8 oz can baby corn spears (drained)
8 oz mushrooms (white or brown) (sliced or quartered)
1 whole pepper (red, yellow or orange) (seeded and sliced)
2 Tbsp cooking oil ((extra light olive oil or canola))
2 Tbsp unsalted butter
3 garlic cloves (peeled and minced)
2 tsp ginger (minced)
1/4 cup chicken broth ((or vegetable broth for vegetarian))
½ tsp cornstarch
3 Tbsp low sodium soy sauce ((use Tamari for gluten free))
2 Tbsp honey
¼ tsp hot sauce (optional (Frank's or Sriracha work great))

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

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

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

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.