Oriental Vegetable Medley Recipes

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COLORFUL VEGETABLE MEDLEY SIDE DISH



Colorful Vegetable Medley Side Dish image

With its red pepper slices and green broccoli florets, this merry medley will brighten any holiday table. Sara Lindler of Irmo, South Carolina uses mild seasonings to let the variety of veggie flavors shine through.

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 14

1 teaspoon chicken bouillon granules
1/4 cup water
1 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1 teaspoon plus 1 tablespoon olive oil, divided
2 cups fresh broccoli florets
2 medium carrots thinly sliced
1 large onion, sliced and quartered
1 cup sliced celery
2 medium zucchini, halved lengthwise and thinly sliced
1 medium sweet red pepper, thinly sliced
1 cup sliced fresh mushrooms
2 cups thinly sliced cabbage

Steps:

  • In a small saucepan, heat bouillon and water for 1 minute; stir well. Stir in the salt, garlic powder, pepper and 1 teaspoon oil., In a large nonstick skillet or wok, stir-fry the broccoli, carrots, onion and celery in remaining oil for 2-3 minutes. Add the bouillon mixture; cook and stir for 3 minutes. Add zucchini and red pepper; stir-fry for 3 minutes. Add mushrooms and cabbage; stir-fry 1-2 minutes longer or until crisp-tender.

Nutrition Facts : Calories 67 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 473mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

MARINATED VEGETABLE MEDLEY



Marinated Vegetable Medley image

This is a wonderful, tangy recipe for marinated veggies. You may substitute small pearl onions for the chopped onion, and add bias sliced celery pieces as well.

Provided by Paula

Categories     Salad     Vegetable Salad Recipes

Time 3h30m

Yield 8

Number Of Ingredients 13

⅔ cup white vinegar
⅔ cup vegetable oil
⅓ cup chopped onion
1 teaspoon white sugar
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried oregano
⅛ teaspoon garlic powder
1 (14 ounce) can artichoke hearts, drained and quartered
1 cup fresh broccoli florets
1 cup cauliflower florets
1 cup sliced carrots
1 cup sliced fresh mushrooms

Steps:

  • In a small saucepan, whisk together the vinegar, oil, onion, sugar, salt, basil, oregano and garlic powder. Bring mixture to a boil; cover, reduce heat and simmer 12 minutes.
  • In a large bowl, add the artichoke hearts, broccoli, cauliflower, carrot and mushrooms. Pour the vinegar mixture over all and toss to coat. Cover and chill at least 3 hours. Serve using a slotted spoon.

Nutrition Facts : Calories 208 calories, Carbohydrate 9.8 g, Fat 18.3 g, Fiber 3.1 g, Protein 2.9 g, SaturatedFat 2.9 g, Sodium 607 mg, Sugar 2.2 g

MANDARIN VEGETABLE MEDLEY



Mandarin Vegetable Medley image

This crisp refreshing salad sent in by Sandy D'Agostino of Murphy's, California is loaded with good-for-you ingredients and coated with a light honey-lemon dressing. "I serve it with grilled turkey or chicken," Sandy says.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 19

1 pound fresh asparagus, trimmed and cut into 2-inch pieces
1 can (14-1/2 ounces) reduced-sodium chicken broth
2 cups fresh snow peas
1 can (15 ounces) whole baby corn, rinsed and drained
1 can (11 ounces) mandarin oranges, drained
1 can (8 ounces) sliced water chestnuts, drained
2 celery ribs, thinly sliced
1/2 cup finely chopped red onion
1 green onion, thinly sliced
DRESSING:
5 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons reduced-sodium soy sauce
1 tablespoon honey
1 teaspoon Dijon mustard
2 garlic cloves, minced
1 teaspoon pepper
1/2 teaspoon salt
2 teaspoons sesame seeds, toasted

Steps:

  • In a large skillet, bring asparagus and broth to a boil. Reduce heat; cover and simmer for 3 minutes or until crisp-tender. Drain; immediately place asparagus in ice water. Drain and pat dry. , In a large bowl, combine the peas, corn, oranges, water chestnuts, celery, onions and asparagus. In a small bowl, whisk the lemon juice, oil, soy sauce, honey, mustard, garlic, pepper and salt. Pour over vegetables. Cover and refrigerate for at least 1 hour. Sprinkle with sesame seeds.

Nutrition Facts : Calories 106 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 432mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges

ASIAN VEGETABLE STIR-FRY



Asian Vegetable Stir-Fry image

A colorful medley of quick and flavorful frozen vegetables brightens a basic meatless stir-fry served with instant rice.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 10

1 tablespoon olive oil
1 medium onion, chopped (1/2 cup)
1 medium carrot, sliced (1/2 cup)
2 cloves garlic, finely chopped
2 cups uncooked instant white rice
2 cups water
1 package (8 oz) sliced fresh mushrooms (3 cups)
1 bag (12 oz) frozen Asian style medley vegetables in sauce
1/2 cup stir-fry sauce
1/8 teaspoon red pepper flakes

Steps:

  • In 12-inch skillet, heat oil over medium heat. Cook onion, carrot and garlic in oil 5 to 7 minutes, stirring occasionally, until slightly tender.
  • Cook rice in water as directed on package; cover to keep warm.
  • Into mixture in skillet, stir mushrooms, frozen vegetables in sauce, stir-fry sauce and pepper flakes; cook 5 to 7 minutes, stirring occasionally, until vegetables are tender. Serve over rice.

Nutrition Facts : Calories 330, Carbohydrate 62 g, Cholesterol 0 mg, Fat 1/2, Fiber 4 g, Protein 7 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1160 mg, Sugar 12 g, TransFat 0 g

ORIENTAL VEGETABLE MEDLEY



Oriental Vegetable Medley image

Make and share this Oriental Vegetable Medley recipe from Food.com.

Provided by Kitchen Quarterback

Categories     Vegetable

Time 23m

Yield 6 serving(s)

Number Of Ingredients 12

2 cups fresh broccoli florets
2 cups bok choy, chopped
1 cup sugar snap pea, fresh
1 red bell pepper, sliced
1 red onion, thickly sliced
1 (16 ounce) package baby carrots
1 (8 ounce) can sliced water chestnuts, drained
3 garlic cloves, minced
1/4 cup water
1 tablespoon teriyaki sauce
1 tablespoon cornstarch
1 tablespoon toasted sesame seeds

Steps:

  • Toss vegetables together in a microwavable-safe casserole dish; set aside.
  • In a small bowl, combine the garlic, water, teriyaki sauce and cornstarch; pour over vegetables. Cover tightly with plastic wrap and microwave on high for 4 minutes. Stir vegetables, recover and microwave an additional 3-4 minutes or until vegetables cooked to desired texture and sauce is thickened. Sprinkle with sesame seeds and serve immediately.

VEGETABLE MEDLEY



Vegetable Medley image

A vegetable medley that is soooo good!

Provided by UPPERAIRS

Categories     Side Dish     Vegetables

Time 2h10m

Yield 5

Number Of Ingredients 9

¼ cup olive oil
2 large sweet potatoes, sliced
4 red potatoes, cubed
1 large onion, sliced into rings
1 teaspoon minced garlic
2 green bell peppers, sliced
2 red bell peppers, sliced
2 carrots, shredded
¼ cup Italian-style seasoning

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Coat the bottom of a 9x13 inch baking dish with oil. Spread sweet potatoes on the bottom, then top with red potatoes, onion, garlic, green bell peppers, red bell peppers and carrots. Sprinkle seasoning generously over all and cover dish with aluminum foil.
  • Bake at 350 degrees F 1 1/2 hours or until potatoes are cooked through and tender; remove foil cover and stir.
  • Change oven temperature to 425 degrees F (220 degrees C) and bake mixture in oven for another 1/2 hour, or until browned on top.

Nutrition Facts : Calories 319.9 calories, Carbohydrate 50.2 g, Fat 11.7 g, Fiber 8 g, Protein 6.1 g, SaturatedFat 1.7 g, Sodium 48.5 mg, Sugar 10.4 g

MANDARIN VEGETABLE MEDLEY



Mandarin Vegetable Medley image

Make and share this Mandarin Vegetable Medley recipe from Food.com.

Provided by Moe Larry Cheese

Categories     Corn

Time 20m

Yield 8 serving(s)

Number Of Ingredients 18

1 lb fresh asparagus, trimmed & cut into 2-inch pieces
1 (14 1/2 ounce) can reduced-sodium chicken broth
2 cups fresh snow peas
1 (15 ounce) can whole baby corn, rinsed & drained
1 (11 ounce) can mandarin oranges, drained
1 (8 ounce) can sliced water chestnuts, drained
2 celery ribs, thinly sliced
1/2 cup red onion, finely chopped
1 green onion, thinly sliced
5 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons reduced sodium soy sauce
1 tablespoon honey
1 teaspoon Dijon mustard
2 garlic cloves, minced
1 teaspoon pepper
1/2 teaspoon salt
2 teaspoons sesame seeds, toasted

Steps:

  • In a large skillet, bring asparagus and broth to a boil.
  • Reduce heat; cover and simmer for 3 minutes or until crisp-tender.
  • Drain; immediately place the asparagus in ice water. Drain and pat dry.
  • In a large bowl, combine the peas, corn, oranges, water chestnuts, celery, onions and asparagus.
  • In a small bowl, whisk the lemon juice, oil, soy sauce, honey, mustard, garlic, pepper and salt.
  • Pour over vegetables.
  • Cover and refrigerate for at least 1 hour. Sprinkle with sesame seeds before serving.

Nutrition Facts : Calories 173.7, Fat 5, SaturatedFat 0.8, Sodium 340.8, Carbohydrate 31.5, Fiber 5.1, Sugar 11.4, Protein 5.8

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