Lite Veggie 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
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
LITE VEGGIE STIR FRY
Not the usual stir fry, no thickened sauce, just the moisture from the veggies; a little oil and the great taste of the veggies.
Provided by Derf2440
Categories Lunch/Snacks
Time 23m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a wok, add the carrots, snap peas and mushrooms; sprinkle with salt and pepper; stir fry for 2 to 3 minutes.
- Add the green onion and water chestnuts; stir fry for 2 minutes.
- Add both bok choys and spinach; stir fry 1 minute; cover and cook for about 2 minutes or just until wilted.
- Season again if you wish; serve immediately.
Nutrition Facts : Calories 220.8, Fat 4.4, SaturatedFat 0.6, Sodium 613.3, Carbohydrate 38.7, Fiber 12.8, Sugar 16.4, Protein 16.8
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