Spicy Vegetable Stir Fry Recipes

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SPICY SZECHUAN STIR-FRY



Spicy Szechuan Stir-Fry image

Provided by Food Network

Categories     main-dish

Time 27m

Yield 4 servings

Number Of Ingredients 16

1 tablespoon Szechuan peppercorns
Salt
1 pound boneless, skinless chicken, pounded thin and cut into 1-inch thick strips
2 tablespoons canola oil
2 tablespoons ginger, minced
1 tablespoon garlic, minced
1 cup onions, julienned
1 cup broccoli florets
1/4 cup green peppers, julienned
1/4 cup red peppers, julienned
1/4 cup yellow peppers, julienned
1 cup shiitake mushrooms, sliced
2 tablespoons thin soy sauce
1/4 cup dry sherry
1 tablespoon chile paste
1/4 cup scallions, cut thinly on the bias

Steps:

  • Heat a small, dry saucepan. When the saucepan is hot, add the Szechuan peppercorns and, shaking the pan constantly, toast until the peppercorns are fragrant. Remove from the heat. Place the peppercorns in a spice grinder and grind. Season the chicken pieces with the peppercorns and salt and set aside. Heat a large wok over high heat. When the wok is hot, add the oil. Add the ginger, garlic and onions and stir-fry for 1 minute. Add the chicken, broccoli, peppers, shiitake mushrooms, soy sauce, sherry and chile paste. Stir-fry until the chicken is cooked through and the vegetables are cooked, but al dente, about 5 minutes. Add the scallions and stir-fry for 1 more minute.

SPICY BEEF AND VEGETABLE STIR-FRY



Spicy Beef and Vegetable Stir-Fry image

Make and share this Spicy Beef and Vegetable Stir-Fry recipe from Food.com.

Provided by JackieOhNo

Categories     Cauliflower

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

1/2 cup low sodium beef broth
1 tablespoon reduced sodium soy sauce
2 teaspoons cornstarch
1 teaspoon Dijon mustard
6 broccoli spears
2 teaspoons peanut oil
1 cup cauliflower floret
1/2 cup chopped onion
1 garlic clove, finely chopped
8 ounces cooked lean roast beef, cut into strips
1 ounce unsalted peanuts, coarsely chopped
1/4 teaspoon red pepper flakes
1/4 teaspoon fresh ground black pepper

Steps:

  • In a small bowl, combine the beef broth, soy sauce, cornstarch, and mustard, and stir until the cornstarch is dissolved. Set aside.
  • cut the broccoli into bite-size pieces.
  • In a nonstick wok or large nonstick skillet, warm the oil over medium-high heat until hot but not smoking. Add the broccoli, cauliflower, onion, and garlic, and stir-fry until the vegetables are crisp-tender and the onion begins to brown, 4 to 5 minutes.

Nutrition Facts : Calories 104.4, Fat 6.5, SaturatedFat 1.1, Sodium 188.6, Carbohydrate 10.1, Fiber 2.7, Sugar 2.4, Protein 3.5

SPICY VEGETABLE STIR-FRY



Spicy Vegetable Stir-Fry image

Asian ingredients, such as straw mushrooms, baby corn, bamboo shoots and pea pods star in this stunning stir-fry.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 6

Number Of Ingredients 10

1 tablespoon chili or vegetable oil
2 teaspoons grated gingerroot
1 can (15 ounces) whole straw mushrooms, drained
1 can (15 ounces) baby corn, drained
1 can (8 ounces) sliced bamboo shoots, drained, if desired
1 medium red bell pepper, cut into 1/4-inch strips
1 cup snow (Chinese) pea pods
1 tablespoon finely chopped fresh cilantro
4 cups shredded Chinese (napa) cabbage (1 pound)
2 teaspoons chili puree with garlic

Steps:

  • Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat side. Add gingerroot; stir-fry 30 seconds.
  • Add mushrooms, corn, bamboo shoots, bell pepper, pea pods and cilantro; stir-fry about 2 minutes or until vegetables are crisp-tender. Stir in cabbage. Stir in chili puree; cook and stir 30 seconds.

Nutrition Facts : Calories 105, Carbohydrate 17 g, Cholesterol 0 mg, Fat 1/2, Fiber 4 g, Protein 5 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 320 mg

SPICY CHICKEN AND VEGETABLE STIR-FRY



Spicy Chicken and Vegetable Stir-Fry image

With Asian style vegetables and just four more ingredients, this spicy stir-fry is complete in 15 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 4

Number Of Ingredients 5

2 cups uncooked instant rice
1 bag (12 oz) frozen Asian style vegetable medley
1 package (10 oz) refrigerated grilled chicken breast strips
1/2 cup spicy stir-fry sauce
1/3 cup chopped dry-roasted peanuts

Steps:

  • Cook rice as directed on package. Meanwhile, in microwavable bowl, microwave vegetables uncovered on High 5 to 6 minutes.
  • Heat 12-inch skillet over medium-high heat. Add vegetables, chicken and stir-fry sauce; cook and stir until hot.
  • Serve chicken mixture over cooked rice. Sprinkle with peanuts. Garnish with chopped green onion, if desired.

Nutrition Facts : Calories 450, Carbohydrate 59 g, Cholesterol 55 mg, Fat 1 1/2, Fiber 4 g, Protein 29 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1650 mg, Sugar 9 g, TransFat 0 g

SPICY STIR-FRY SAUCE



Spicy Stir-Fry Sauce image

Use this sauce to spice up any stir-fry. May bring a little sweat to your forehead. Marinate meat in sauce if desired. Stir-fry meat and veggies until almost cooked to desired doneness. Add sauce, toss to coat, and heat through. Adjust chile paste for more or less heat.

Provided by OnN2nN5

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 5m

Yield 6

Number Of Ingredients 9

1 cup soy sauce
¼ cup rice wine
¼ cup white sugar
2 tablespoons chile paste
2 tablespoons sesame oil
1 tablespoon crushed red pepper
1 tablespoon chopped garlic
1 tablespoon cornstarch
2 teaspoons chopped ginger

Steps:

  • Whisk soy sauce, rice wine, sugar, chile paste, sesame oil, crushed red pepper, garlic, cornstarch, and ginger together in a bowl.

Nutrition Facts : Calories 132.2 calories, Carbohydrate 17.5 g, Fat 5.5 g, Fiber 0.8 g, Protein 3 g, SaturatedFat 1 g, Sodium 2449.5 mg, Sugar 10.2 g

SPICY SHRIMP AND VEGETABLE STIR-FRY



Spicy Shrimp and Vegetable Stir-Fry image

Provided by Jennifer Maeng

Categories     Fish     Onion     Pepper     Soy     Vegetable     Dinner     Healthy     Self     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free

Yield Makes 4 servings

Number Of Ingredients 13

1/4 cup low-sodium soy sauce
1/4 cup sake
2 tablespoons sugar
1 tablespoon dark (toasted) sesame oil
1 tablespoon chopped garlic
1 tablespoon finely chopped or grated ginger
1 cup large-diced red bell pepper
1 cup large-diced green bell pepper
1 cup large-diced onion
1 cup cubed cabbage
1 cup sliced carrot
1/2 teaspoon red pepper flakes
24 large shrimp, shelled and deveined

Steps:

  • Combine first 6 ingredients in a bowl. Heat a large nonstick skillet over medium-high heat. Add soy sauce mixture; cook until lightly thickened, about 1 minute. Add vegetables and red pepper flakes. Cook, stirring constantly, until vegetables are soft, about 1 minute. Add shrimp and 1/4 cup water. Cook, stirring often, until shrimp are just cooked through, 2 to 3 minutes more. Divide among 4 bowls; serve immediately.

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Top Asked Questions

How to cook shrimp and vegetables for stir fry?
Add vegetables and red pepper flakes. Cook, stirring constantly, until vegetables are soft, about 1 minute. Add shrimp and 1/4 cup water. Cook, stirring often, until shrimp are just cooked through, 2 to 3 minutes more. Divide among 4 bowls; serve immediately.
What is in this spicy vegetable stir fry?
This spicy vegetable stir fry is simple, healthy, and delicious! {Gluten-Free, Dairy-Free, Vegan} Place the garlic, ginger, vegetable broth, vinegar, soy sauce, sesame oil, sriracha, coconut sugar, and cornstarch in a small mason jar.
How long does it take to make spicy stir fry vegetables?
Making spicy stir fry vegetables cooks in about 10 minutes and is ready from start to finish in less than 30 minutes. Cooking a spicy stir fry with vegetables results in crisp and crunchy veggies using only a minimal amount of oil making it a healthier dinner option.
How to cook chicken stir fry in a wok?
Heat a large wok or large heavy skillet over high heat. Add 1 tablespoon canola oil to pan; swirl to coat. Add chicken; stir-fry 4 minutes or until browned and done. Remove chicken from wok. Add remaining 1 tablespoon canola oil to wok; swirl to coat.

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