Laotian 5 Vegetable Stir Fry Recipes
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
FIVE-VEGETABLE STIR-FRY
"We love the fresh taste and eye-catching color of this easy stir-fry," says Rose Norton of Sandusky, Michigan. "It's especially good in summer when the ingredients from my garden."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 7 servings.
Number Of Ingredients 15
Steps:
- In a large skillet or wok, stir-fry broccoli in oil for 3-4 minutes or until crisp-tender. Add squash, zucchini, red pepper, onion and garlic; stir-fry for 2-3 minutes or until crisp-tender. , In a small bowl, combine broth, cornstarch, sugar, ginger, salt if desired and cayenne; stir until smooth. Add to skillet. Bring to a boil and boil for 1 minute, stirring constantly. Sprinkle with cilantro. Serve over rice if desired.
Nutrition Facts : Calories 82 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 31mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
LAOTIAN 5 VEGETABLE STIR FRY
Make and share this Laotian 5 Vegetable Stir Fry recipe from Food.com.
Provided by Elmotoo
Categories Peppers
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cut the carrots into diagonal slices.
- Cut the capsicum into 2" triangles.
- Break the broccoli into florets.
- Thinly slice the cabbage.
- Slice the onions in quarters and break apart.
- Stir fry vegetable in peanut oil until brown.
- Add the chicken broth and reduce.
- Stir fry until vegetables are tender.
- Stir in chopped mint and serve.
- Season with salt and pepper.
Nutrition Facts : Calories 147.3, Fat 4.4, SaturatedFat 0.8, Sodium 268.9, Carbohydrate 24.7, Fiber 7.2, Sugar 11, Protein 5.9
VEGETABLE STIR FRY
A family favourite. Adding other vegetables is always a good option but changes the cooking time. I use Walnut oil as it is a good source of Omega 3. Olive oil or sesame oil would be fine.
Provided by samcp4
Categories Onions
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook the noodles as directed on the packet, sieve and rinse with cold water.
- Stir in 1/2 tbls of oil and 2 tbls of soy sauce.
- Leave to stand.
- Part boil the brocolli.
- Heat the remaining oil in a wok or large frying pan.
- Add all of the vegetables and stir-fry on a medium heat for 5 minutes.
- Add the cooked noodles and the remaning soy sauce.
- Heat and serve.
Nutrition Facts : Calories 285.5, Fat 7.6, SaturatedFat 1.3, Cholesterol 42, Sodium 1032.4, Carbohydrate 45, Fiber 3.9, Sugar 4.9, Protein 11
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