Stir Fried Vegetable Salad Recipes

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STIR-FRIED VEGETABLES



Stir-Fried Vegetables image

A great vegetable side dish with an incredible sauce. It goes perfectly with steamed brown or white rice.

Provided by Natasha Kay

Categories     Side Dish     Vegetables

Time 20m

Yield 6

Number Of Ingredients 10

2 tablespoons light soy sauce
1 teaspoon ground ginger
2 tablespoons all-purpose flour
1 cup low-sodium chicken broth
¼ cup cold water
3 tablespoons vegetable oil
4 green bell peppers, cut into matchsticks
4 carrots, cut into matchsticks
2 cups broccoli florets
8 mushrooms, sliced

Steps:

  • Combine soy sauce and ginger in a small bowl. Mix flour, chicken broth, and water in another bowl.
  • Heat oil in a large skillet or wok over high heat; cook and stir peppers, carrots, broccoli, and mushrooms until just tender, about 3 minutes.
  • Toss vegetables with soy sauce mixture; cook and stir for 1 minute. Gradually stir flour mixture into vegetables; bring to a boil and cook until thickened, about 3 minutes.

Nutrition Facts : Calories 125.2 calories, Carbohydrate 13.2 g, Cholesterol 0.7 mg, Fat 7.4 g, Fiber 3.7 g, Protein 3.8 g, SaturatedFat 1.2 g, Sodium 238.1 mg, Sugar 5 g

SALAD BAR VEGETABLE STIR-FRY



Salad Bar Vegetable Stir-fry image

Stir-fry your favorite veggies and serve over rice for a veggie-rich dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 12

1 cup uncooked instant white rice
1 cup water
1/2 teaspoon salt
1 tablespoon sesame oil
2 1/2 cups small cauliflower florets
1 cup baby-cut carrots, quartered lengthwise
2 1/2 cups small broccoli florets
3 tablespoons water
1 cup fresh snow pea pods, trimmed
1 red or green bell pepper, cut into strips
1/2 cup stir-fry sauce
1/4 cup shelled sunflower seeds, if desired

Steps:

  • Cook rice in 1 cup water with salt as directed on package.
  • Meanwhile, in 10-inch skillet or wok, heat oil over medium-high heat. Add cauliflower and carrots; cook and stir 4 minutes. Add broccoli; cook and stir 1 minute. Add 3 tablespoons water. Reduce heat to medium; cover and cook 2 to 3 minutes, stirring occasionally, until vegetables are crisp-tender.
  • Add pea pods, bell pepper and stir-fry sauce; cook and stir until thoroughly heated. Sprinkle with sunflower seeds. Serve over rice.

Nutrition Facts : Calories 270, Carbohydrate 38 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 6 g, Protein 9 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1430 mg, Sugar 8 g

STIR FRIED VEGETABLE SALAD



Stir Fried Vegetable Salad image

This is an unusual but delicious salad. The best way to tackle it is to stir fry each vegetable separately, then dress with sesame oil, lemon juice and seasoning.

Provided by MarieRynr

Categories     Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

4 tablespoons grapeseed oil or 4 tablespoons any light cooking oil
4 ounces cashew nuts
1 inch fresh ginger, peeled,thinkly sliced and cut into fine matchstick sized strips
7 ounces thin green beans, trimmed,but with the tails left on
2 yellow sweet peppers, halved,seeded and cut into thin strips
1 bunch green onion, trimmed and sliced diagonally
7 ounces asparagus, trimmed into 2 inch lengths
1 -2 tablespoon chopped fresh coriander (cilantro)
1 teaspoon sesame oil
1 lemon, juice of
salt & freshly ground black pepper
1 (85 g) package watercress

Steps:

  • Heat 1 TBS oil in a wok or a 10 inch frying pan.
  • When hot, stir fry the cashew nuts until golden.
  • Remove and set aside.
  • Add a further 1 TBS oil and stir fry the ginger for 1/2 minute.
  • Add the beans and continue to cook for 4 to 5 minutes, until tender but still crunchy.
  • Transfer to a large bowl.
  • Add another TBS of oil and stir fry peppers for 2 to 3 minutes, add the spring onions at the last moment.
  • Add the peppers and onions to the beans.
  • Add the final TBS oil to the pan and stir fry the asparagus tips for 3 to 4 minutes.
  • Add 2 to 3 TBS water, cover the pan and steam for about 5 minutes until tender.
  • Add the asparagus to the other vegetables along with the cashew nuts, coriander, sesame oil and lemon juice.
  • Season to taste.
  • Toss together and set aside to cool.
  • Just before serving, twist off the watercress stalks and add the leaves to the salad.
  • Toss again and transfer to a serving bowl.

VEGETABLE STIR-FRY



Vegetable Stir-Fry image

Break out the wok for an Asian-style Vegetable Stir-Fry recipe from Food Network, made with broccoli, bell peppers, squash, eggplant, bok choy and even tofu.

Provided by Food Network

Categories     main-dish

Time 20m

Yield 6 servings

Number Of Ingredients 16

2 tablespoons canola oil
1 red bell pepper, cored, seeded, and julienned
1 yellow bell pepper, cored, seeded, and julienned
1/2 cup thinly sliced red onion
1 cup half-moon sliced yellow squash
1 cup small broccoli florets
1 baby eggplant, cut into chunks
8 ounces firm tofu, cut into large chunks
1 clove garlic, minced
1/2 cup teriyaki sauce (check the label: no more than 2 grams sugar per serving)
2 cups sliced bok choy
1 cup fresh mung bean sprouts
1/4 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1/2 cup snow peas
2 tablespoons sesame oil

Steps:

  • Start by preparing and cutting all the vegetables and measuring your ingredients so that they are ready to go. Once you begin stir-frying, it goes very quickly.
  • In a wok or large skillet, heat canola oil over high heat until almost smoking. Add the peppers and onion while stirring constantly. While continuing to stir, add successively the squash, broccoli, eggplant, tofu, garlic, and teriyaki sauce. Cook, stirring, constantly for 2 minutes. Add the bok choy, sprouts, pepper, and salt and cook, stirring, until crisp-tender, about 2 minutes more.
  • Stir in snow peas and sesame oil and remove from heat. Serve immediately.

Nutrition Facts : Calories 183 calorie, Fat 11 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 618 milligrams, Carbohydrate 15 grams, Fiber 4 grams, Protein 7 grams, Sugar 8 grams

HEARTY STIR-FRY SALAD



Hearty Stir-Fry Salad image

"I tossed together this tasty salad for some business friends a few years ago," explains Michelle Smith from Running Springs, California. "The meat has to marinate first, but it's well worth the wait. In fact, after serving this dish I received two proposals for marriage plus one offer to be a live-in cook!"

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 6-8 servings.

Number Of Ingredients 18

3/4 cup sherry or chicken broth
1/3 cup soy sauce
1 small onion, sliced
2 garlic cloves, minced
1-1/2 teaspoons ground ginger
1-1/2 teaspoons chili powder
1/2 teaspoon pepper
1 pound boneless beef top round steak, cut into 2-inch strips
3/4 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
4 teaspoons vegetable oil, divided
3 medium carrots, julienned
1 cup fresh broccoli florets
1 medium green pepper, julienned
1 medium onion, thinly sliced
1 cup sliced fresh mushrooms
1/2 cup minced fresh cilantro
12 cups torn mixed salad greens
3 medium navel oranges, peeled and cut into 1/2-inch pieces

Steps:

  • In a bowl, combine the first seven ingredients. Pour 2/3 cup marinade into a large resealable plastic bag; add beef. Pour 1/3 cup marinade into another plastic bag; add chicken. Seal bags and turn to coat; refrigerate for up to 2 hours. Cover and refrigerate remaining marinade. , Drain and discard marinade from beef and chicken. In a large skillet or wok, heat 1-1/2 teaspoons oil; stir-fry beef until no longer pink. Remove and keep warm. In the same pan, stir-fry chicken in 1-1/2 teaspoons oil until juices run clear. Remove and keep warm. Stir-fry carrots and broccoli in remaining oil for 5 minutes. Add the green pepper, onion and mushrooms; stir-fry for 5-6 minutes or until vegetables are crisp-tender. Stir in cilantro and reserved marinade., Toss salad greens and oranges; place on a large serving plate. Top with the stir-fried beef, chicken and vegetables.

Nutrition Facts :

STIR-FRY SALAD



Stir-Fry Salad image

Frozen veggies, precooked chicken strips and greens are tossed with a zesty blend of Italian dressing and soy sauce in this easy entrée salad.

Provided by My Food and Family

Categories     Home

Time 12m

Yield 4 servings, 2-1/3 cups each

Number Of Ingredients 5

1/2 cup KRAFT Lite Zesty Italian Dressing
2 Tbsp. soy sauce
1 bag (10 oz.) salad greens
1 pkg. (16 oz.) frozen vegetable blend or 3 cups assorted cut-up fresh vegetables
1 pkg. (6 oz.) OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips

Steps:

  • Mix dressing and soy sauce; set aside. Place salad greens in large bowl.
  • Spray large skillet with cooking spray. Add vegetable blend; cook and stir on medium-high heat 5 minutes. Add chicken breast strips, cook an additional 2 minutes or until heated through.
  • Add to salad greens; mix lightly. Add dressing mixture; toss to coat. Serve immediately.

Nutrition Facts : Calories 280, Fat 16 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 1200 mg, Carbohydrate 21 g, Fiber 6 g, Sugar 7 g, Protein 15 g

STIR-FRIED VEGGIES WITH PASTA



Stir-Fried Veggies with Pasta image

We never feel like we're missing out on meat when this super supper is on the table. Not only is it a quick dinner to whip up on warm summer nights, but it is one of the meals that my husband requests most. -Tracy Holaday of Muncie, Indiana

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

2 cups uncooked spiral pasta
2 medium carrots, julienned
1 medium leek (white portion only), julienned
2 small zucchini, julienned
1 each medium sweet red, yellow and green pepper, cut into thin strips
1 cup fresh green beans, cut into 1-inch pieces
1 tablespoon olive oil
1 tablespoon sesame oil
2 tablespoons rice vinegar
2 tablespoons honey
1/2 teaspoon salt
1/4 teaspoon chili powder
1/4 teaspoon ground ginger

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large nonstick skillet or wok, stir-fry the carrots, leek, zucchini, peppers and beans in hot olive oil for 3-4 minutes or until crisp-tender., Drain pasta; add to the vegetable mixture. Drizzle with sesame oil. Stir-fry for 2 minutes. In a small bowl, combine the vinegar, honey, salt, chili powder and ginger. Pour over pasta mixture; toss to coat.

Nutrition Facts : Calories 210 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 218mg sodium, Carbohydrate 37g carbohydrate (0 sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges

FROZEN VEGETABLE STIR-FRY



Frozen Vegetable Stir-Fry image

Soy sauce and peanut butter add a nice Thai-style flavor to this stir-fry. Using frozen vegetables makes it a very quick and tasty vegetable side dish.

Provided by Tracey Davies

Categories     Side Dish     Vegetables

Time 10m

Yield 6

Number Of Ingredients 6

2 tablespoons soy sauce
1 tablespoon brown sugar
2 teaspoons garlic powder
2 teaspoons peanut butter
2 teaspoons olive oil
1 (16 ounce) package frozen mixed vegetables

Steps:

  • Combine soy sauce, brown sugar, garlic powder, and peanut butter in a small bowl.
  • Heat oil in a large skillet over medium heat; cook and stir frozen vegetables until just tender, 5 to 7 minutes. Remove from heat and fold in soy sauce mixture.

Nutrition Facts : Calories 87.6 calories, Carbohydrate 13.8 g, Fat 2.9 g, Fiber 3.3 g, Protein 3.5 g, SaturatedFat 0.5 g, Sodium 345.4 mg, Sugar 2.7 g

STIR-FRY CHICKEN SALAD



Stir-Fry Chicken Salad image

Use your favourite vegetables to make this tasty Quick 'N Easy stir-fry Chicken Salad. Great for casual outdoor eating. Adjust the garlic to suit your taste. The original recipe had no garlic. NO garlic! If you are not using a non-stick pan or wok, you may need slightly more oil. This recipe makes four generous serves. If you are serving this with another dish, there should be ample for six. Adapted from Rodale's 'Terrific Chicken: 100 Great Meals in Minutes'.

Provided by bluemoon downunder

Categories     One Dish Meal

Time 26m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon oil
1 1/2 lbs boneless skinless chicken breasts, cut into strips
4 cups vegetables, for example peppers, carrots, leeks, bok choys, bean shoots, mushrooms, sliced into strips
3 garlic cloves, finely chopped
1 cup broccoli floret
10 ounces mixed baby greens
1/2 cup Italian dressing
2 tablespoons reduced sodium soy sauce

Steps:

  • Heat the oil in a (preferably non-stick) wok over a medium heat for 1 minute.
  • Add the chicken and stir-fry for 5 minutes or until golden.
  • Stir in the vegetables and stir-fry for 5 minutes, or until tender-crisp.
  • Transfer the contents of the wok to a large salad bowl, add the salad greens and mix well.
  • Whisk together the dressing and the soy sauce in a small bowl, drizzle it over the salad-vegetable mixture and toss to combine.
  • Serve with noodles or rice.

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