Stir Fried Carrots Red Peppers Red Onions And Roasted Cashews Recipes

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STIR-FRIED CARROTS, RED PEPPERS, RED ONIONS AND ROASTED CASHEWS



Stir-Fried Carrots, Red Peppers, Red Onions and Roasted Cashews image

Make and share this Stir-Fried Carrots, Red Peppers, Red Onions and Roasted Cashews recipe from Food.com.

Provided by TXOLDHAM

Categories     < 30 Mins

Time 30m

Yield 4-5 serving(s)

Number Of Ingredients 12

1 cup cashews
2 tablespoons canola oil or 2 tablespoons peanut oil
1 large red onion, cut into large chunks
1 1/2 lbs carrots, cut into 1/4 inch diagnol slices
1 tablespoon fresh ginger, minced (optional)
1/4 teaspoon salt
1 teaspoon garlic, minced
1 large red bell pepper, cut into 1 inch squares
3 tablespoons balsamic vinegar
1 tablespoon soy sauce
red pepper flakes, to taste
1 cup pineapple chunk, drained (optional)

Steps:

  • Preheat oven to 300°F Spread the cashews on a baking sheet and roast until golden, shaking the pan occasionally. Set aside.
  • Heat a wok over medium heat. Add oil and swirl to coat the pan. Turn heat up to high and add the onion, carrots and ginger if using. Sprinkle with salt and stir-fry until carrots start to become tender.
  • Toss in garlic and red pepper pieces and continue to cook for about another 5 minutes. Add vinesgar and soy sauce and cook for another couple minutes. Add the red pepper flakes and serve garnished with cashews and pineapple if using. Can serve warm or hot.

Nutrition Facts : Calories 358.6, Fat 23.4, SaturatedFat 3.7, Sodium 735.7, Carbohydrate 34.3, Fiber 7.2, Sugar 12.9, Protein 8.1

STIR-FRIED CHICKEN WITH PINEAPPLE AND PEPPERS



Stir-Fried Chicken With Pineapple and Peppers image

Here's an easy way to get low-fat protein (in the chicken breast) and lots of vitamins (in the scallions, peppers and pineapple). Plus, the dab of fresh ginger soothes stomachs and fights inflammation and blood clots.

Provided by USA WEEKEND columnist Jean Carper

Categories     World Cuisine Recipes     Asian     Chinese

Yield 6

Number Of Ingredients 12

¼ cup reduced-salt soy sauce
2 tablespoons white wine vinegar
2 tablespoons mirin (sweetened Asian wine)
1 teaspoon grated ginger root
2 crushed garlic cloves
1 tablespoon cornstarch
2 tablespoons oil, preferably sesame oil
1 pound boneless, skinless chicken breast, cut in 1-inch pieces
6 large green onions, cut in 1-inch pieces
2 cups fresh or frozen pepper strips
1 (20 ounce) can chunk pineapple in juice
¼ cup sliced almonds

Steps:

  • Combine first six ingredients; stir well.
  • Heat oil in a large skillet and stir-fry chicken until brown and done, about 5 minutes. Remove. Add green onions, peppers and pineapple to the skillet; heat through. Pour in sauce and stir until thickened. Return chicken to skillet; heat through. Serve with brown rice; top with optional almonds.

Nutrition Facts : Calories 238.1 calories, Carbohydrate 21 g, Cholesterol 43.9 mg, Fat 7.7 g, Fiber 2.2 g, Protein 20.2 g, SaturatedFat 1.1 g, Sodium 411.6 mg, Sugar 12.9 g

STIR-FRY PEPPERS AND ONIONS



Stir-Fry Peppers and Onions image

Provided by Marian Burros

Categories     dinner, easy, quick, side dish

Time 20m

Yield 3 servings

Number Of Ingredients 8

1 large onion
1 clove garlic
1 teaspoon minced fresh ginger
2 tablespoons vegetable oil
2 large red or green peppers
2 teaspoons soy sauce
2 teaspoons rice vinegar
Freshly ground black pepper to taste

Steps:

  • Slice onion thin; put garlic through press and mince ginger; stir fry in hot oil in large skillet for one minute.
  • Cut peppers in strips; add to skillet and stir fry about 5 minutes, until crisp-tender.
  • Add soy sauce, vinegar and pepper and cook another minute. Serve.

Nutrition Facts : @context http, Calories 123, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 10 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 199 milligrams, Sugar 4 grams, TransFat 0 grams

STIR-FRIED CARROTS



Stir-Fried Carrots image

For a colorful side dish that's as good for you as it is good, Grace Yaskovic cooks up these fast and fail-proof carrots with rosemary fresh from her garden. "It's my hubby Tom's favorite way to do carrots," she shares, "and it just happens to be healthy, too!"

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 5

1-1/2 pounds fresh carrots, julienned
1 tablespoon olive oil
1/2 cup chicken broth
1 teaspoon dried rosemary, crushed
1/4 teaspoon pepper

Steps:

  • In a large skillet or wok, stir-fry carrots in oil until crisp-tender. Stir in the broth, rosemary and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until liquid is reduced.

Nutrition Facts : Calories 106 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 176mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 5g fiber), Protein 2g protein. Diabetic Exchanges

SAUTEED CARROTS AND RED BELL PEPPERS



Sauteed Carrots and Red Bell Peppers image

Categories     Vegetable     Side     Sauté     Vegetarian     Quick & Easy     Bell Pepper     Carrot     Gourmet

Yield Serves 2

Number Of Ingredients 4

1 teaspoon unsalted butter
1 teaspoon olive oil
2 medium carrots, cut diagonally into 1/4-inch-thick slices
1 red bell pepper, cut into 1-inch pieces

Steps:

  • In a non-stick skillet heat butter and oil over moderate heat until foam subsides and cook carrots and bell peppers, stirring, 10 minutes, or until carrots are just tender. Season vegetables with salt and pepper.

STIR-FRIED TOFU WITH CARROTS AND RED PEPPERS



Stir-fried Tofu With Carrots and Red Peppers image

Make sure to cut the carrots and red peppers into the same size julienne (julienne are thin strips) so that they cook at the same rate. Both of these vegetables keep well in the refrigerator, so this should be a dish you can pull together easily.

Provided by Martha Rose Shulman

Categories     dinner, easy, quick, weekday, one pot, main course

Time 20m

Yield Serves four

Number Of Ingredients 15

12 ounces firm tofu, sliced about 1/4 inch thick
1 tablespoon soy sauce (low-sodium if desired)
1 tablespoon Shao Hsing rice wine or dry sherry
2 teaspoons dark Asian sesame oil
1/4 to 1/2 teaspoon salt (to taste)
1/4 teaspoon ground pepper, preferably white pepper
1/4 teaspoon sugar
2 tablespoons peanut oil or canola oil
1 tablespoon minced garlic
1 tablespoon minced ginger
1 medium carrot, cut in 1/4-by-2-inch matchsticks (1 cup julienne)
1 medium red bell pepper, cut in 1/4-by-2-inch matchsticks (1 cup julienne)
1 cup thinly sliced mushrooms
1/4 cup thinly sliced scallions or minced red onion
1/4 cup coarsely chopped cilantro (optional)

Steps:

  • Cut the tofu into 1/4-inch matchsticks and place them on paper towels. Place another paper towel on top and prepare the remaining ingredients.
  • In a small bowl or measuring cup combine the soy sauce, rice wine or sherry, and the sesame oil. Combine the salt, pepper and sugar in another small bowl. Have all the ingredients within arm's reach of your pan.
  • Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil by adding it to the sides of the pan and swirling the pan, then add the tofu. Reduce the heat to medium and stir-fry 1 to 2 minutes, until it begins to brown. Add the garlic and ginger and stir-fry for no more than 10 seconds.
  • Swirl in the remaining oil and add the carrots, red pepper, mushrooms, and spring onion or red onion. Turn the heat to high and stir-fry for 1 minute, or until the vegetables begin to soften. Add the salt, pepper and sugar, toss together and add the soy sauce mixture. Stir-fry for 1 to 2 minutes, until the vegetables are crisp-tender, stir in the cilantro and serve.

Nutrition Facts : @context http, Calories 239, UnsaturatedFat 13 grams, Carbohydrate 10 grams, Fat 17 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 415 milligrams, Sugar 3 grams

AIR-FRIED ROASTED SWEET PEPPERS AND ONIONS



Air-Fried Roasted Sweet Peppers and Onions image

Serve these sweet peppers and onions with grilled steak, chicken, or fish. They also work well with tacos and fajitas.

Provided by Allrecipes

Categories     Side Dish     Vegetables     Onion

Time 25m

Yield 4

Number Of Ingredients 7

1 cup sliced green bell pepper
1 cup sliced red bell pepper
1 cup sliced red onion
1 tablespoon olive oil
½ teaspoon kosher salt
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice

Steps:

  • Preheat an air fryer to 350 degrees F (175 degrees C).
  • Combine peppers, onion, olive oil, and salt in a large bowl. Transfer mixture to the air fryer basket. Cook, stirring once, until peppers and onion are tender and beginning to brown, 7 to 9 minutes. Transfer to a serving bowl. Add cilantro and lime juice; toss to coat.

Nutrition Facts : Calories 54.9 calories, Carbohydrate 5.6 g, Fat 3.5 g, Fiber 1.4 g, Protein 0.8 g, SaturatedFat 0.5 g, Sodium 243.6 mg, Sugar 2.8 g

BROCCOLI 'N RED PEPPERS STIR FRIED



Broccoli 'n Red Peppers Stir Fried image

The key to a good stir fry is to have the veggies piping hot but still crisp. Cook this to your liking in terms of crispness. If you like a thicker sauce add 2 tsp of cornstarch to the stock. Great with Chicken. If you wish this suitable for vegetarrian diets use veggie stock in place of the chicken stock I have made this again in 2009. I modified the recipe by omitting the sesame seeds, used no oil just a light spray of "no oil." Not caring for a lot of sauce cut out the stock and used 4 tbsp of vermouth with 3 tbsp light soy - It worked.

Provided by Bergy

Categories     Lunch/Snacks

Time 23m

Yield 6 serving(s)

Number Of Ingredients 11

1 tablespoon sesame seeds, toasted
2 tablespoons lite olive oil
1 teaspoon sesame seed oil
1 1/2 tablespoons garlic, minced
1 tablespoon fresh ginger, finely chopped
1 large onion, sliced
1 bunch broccoli, cut into bite size pieces
1 large sweet red pepper, thinly sliced
1/2 lb button mushroom
1/3 cup chicken stock
3 teaspoons light soy sauce

Steps:

  • In a wok or large skillet Heat oils over high heat.
  • Stir fry the garlic and ginger for 30 seconds, remove garlic& ginger and discard.
  • Add onions stir fry 1 minute.
  • Add mushrooms, stir fry 1 minute.
  • Add broccoli, stir fry 1 minute.
  • Add red Pepper and stir fry for 1 minute.
  • Add stock& soy sauce, bring to a simmer for about 1 minute or until the veggies are cooked to your liking.
  • Sprinkle with Sesame seeds and serve.

CHICKEN AND CASHEW STIR-FRY



Chicken and Cashew Stir-Fry image

Boneless and skinless chicken thighs are stir-fried with cashews, peppers, and garlic for a flavorful weeknight dinner recipe.

Categories     Wok     Chicken     Garlic     Ginger     Nut     Onion     Pepper     Stir-Fry     Quick & Easy     Gourmet

Yield Makes 4 servings

Number Of Ingredients 14

1 bunch scallions
1 pound skinless boneless chicken thighs
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons vegetable oil
1 red bell pepper, chopped
4 garlic cloves, finely chopped
1 1/2 tablespoons finely chopped peeled fresh ginger
1/4 teaspoon dried hot red-pepper flakes
3/4 cup reduced-sodium chicken broth
1 1/2 tablespoons soy sauce
1 1/2 teaspoons cornstarch
1 teaspoon sugar
1/2 cup salted roasted whole cashews

Steps:

  • Chop scallions, separating white and green parts. Pat chicken dry, then cut into 3/4-inch pieces and toss with salt and pepper. Heat a wok or 12-inch heavy skillet (not nonstick) over moderately high heat until a drop of water evaporates immediately. Add oil, swirling to coat, then stir-fry chicken until golden in places and just cooked through, 4 to 5 minutes. Transfer to a plate with a slotted spoon. Add bell pepper, garlic, ginger, red-pepper flakes, and scallion whites to wok and stir-fry until peppers are just tender, 5 to 6 minutes.
  • Stir together broth, soy sauce, cornstarch, and sugar, then stir into vegetables in wok. Reduce heat and simmer, stirring occasionally, until thickened, 1 to 2 minutes. Stir in cashews, scallion greens, and chicken along with any juices accumulated on plate.

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