Stir Fried Vegetables Cabbage Chinese Mushrooms And Broccoli Recipes

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BROCCOLI AND MUSHROOM STIR-FRY



Broccoli and Mushroom Stir-Fry image

This Broccoli and Mushroom Stir-Fry is so flavorful and easy to make. Tasty and healthy, this dish is ready in less than 10 minutes!

Provided by Tania Sheff

Categories     Lunch

Time 20m

Number Of Ingredients 11

2 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp sugar
1 tbsp oil (grapeseed, avocado, canola, etc.)
2 tsp. minced ginger
2 garlic cloves, minced
1/4 tsp. red pepper flakes
1 lb. broccoli florets
10 oz. sliced mushrooms
1/4 cup water
1/2 tbsp toasted sesame seeds, to garnish

Steps:

  • In a small bowl, mix together the soy sauce, vinegar, and sugar until the sugar completely dissolves.
  • In a large non-stick skillet, heat the oil over medium-high heat. Then, add the garlic, ginger, and red pepper flakes. Cook for about 30 seconds.
  • Add the broccoli, mushrooms, and water. Stir-fry for about 5-7 minutes, or until the veggies start to brown and reach the desired doneness.
  • At this point, add the soy sauce mixture and cook for another minute. Sprinkle the Broccoli and Mushroom Stir-fry with toasted sesame seeds and serve.

Nutrition Facts : Calories 107 kcal, Carbohydrate 14 g, Protein 6 g, Fat 4 g, SaturatedFat 1 g, Sodium 550 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving

VEGETABLES AND CABBAGE STIR-FRY WITH OYSTER SAUCE



Vegetables and Cabbage Stir-Fry with Oyster Sauce image

This is an authentic and simple Chinese recipe for doing a healthy vegetable dish without losing any vitamins. It's easy and fast to make and loved by young and old alike. Oyster sauce is easy to find in any Asian food store and most grocery stores.

Provided by Lynn Wheaton

Categories     Side Dish     Vegetables     Broccoli

Time 20m

Yield 6

Number Of Ingredients 6

2 tablespoons olive oil
1 pound broccoli florets
1 pound cauliflower florets
½ head cabbage, cut into bite-size pieces
2 cloves garlic, minced
2 tablespoons oyster sauce

Steps:

  • Heat olive oil in a large skillet or wok over medium-high heat; saute broccoli, cauliflower, cabbage, and garlic in the hot oil until tender-crisp, about 5 minutes.
  • Remove pan from heat and drizzle oyster sauce over the vegetables mix and toss to coat.

Nutrition Facts : Calories 111.2 calories, Carbohydrate 15.2 g, Fat 5 g, Fiber 6.3 g, Protein 5 g, SaturatedFat 0.7 g, Sodium 102.1 mg, Sugar 6.3 g

SUPER EASY STIR-FRIED CABBAGE



Super Easy Stir-Fried Cabbage image

A very simple stir-fry dish. The reason for using only soya sauce for stir-frying cabbage is that it brings out the natural sweetness in the cabbage itself.

Provided by iken

Categories     Side Dish     Vegetables

Time 15m

Yield 4

Number Of Ingredients 5

1 tablespoon vegetable oil
2 cloves garlic, minced
1 pound shredded cabbage
1 tablespoon soy sauce
1 tablespoon Chinese cooking wine (Shaoxing wine)

Steps:

  • Heat the vegetable oil in a wok or large skillet over medium heat. Stir in the garlic, and cook for a few seconds until it begins to brown. Stir in the cabbage until it is coated in oil; cover the wok, and cook for 1 minute. Pour in the soy sauce, and cook and stir for another minute. Increase the heat to high, and stir in the Chinese cooking wine. Cook and stir until the cabbage is tender, about 2 minutes more.

Nutrition Facts : Calories 64.7 calories, Carbohydrate 7.4 g, Fat 3.5 g, Fiber 2.9 g, Protein 1.8 g, SaturatedFat 0.6 g, Sodium 269.9 mg, Sugar 3.7 g

STIR-FRIED VEGETABLES (CABBAGE, CHINESE MUSHROOMS, AND BROCCOLI)



Stir-Fried Vegetables (Cabbage, Chinese Mushrooms, and Broccoli) image

Delicious vegetarian dish. Perfect as a vegetarian main course or as a side dish to accompany meat, especially chicken. Serves 4 as part of a Chinese-style meal or 2 as a main dish.

Provided by littleturtle

Categories     Greens

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 13

1 ounce dried Chinese mushrooms (donggu or doong gwoo, similar to Japanese shittake but more earthy and smoky)
2 1/2 ounces broccoli florets, cut through their stems into thin slices (1 cup)
1 lb napa cabbage or 1 lb kale
2 ounces jicama, peeled & cut into 2-inch-by-1/4-inch strips
2 ounces bamboo shoots, drained rinsed & finely shredded
1 tablespoon peanut oil or 1 tablespoon bacon fat
1 tablespoon fresh ginger, peeled & grated
water (if needed)
1 1/2 teaspoons sesame oil
2 teaspoons rice wine or 2 teaspoons dry sherry
4 teaspoons light soy sauce
2 teaspoons dark soy sauce
1 teaspoon hawaiian salt

Steps:

  • In a small bowl, mix together the sauce ingredients and set aside.
  • Soak the mushrooms in hot water until they soften (15-20 minutes).
  • Rinse under cold running water to remove any sand and squeeze out excess water to drain.
  • With a sharp knife, remove the stems & discard.
  • Finely shred the caps; set aside.
  • Blanch broccoli in boiling water and drain.
  • Chop cabbage into long shreds, about 1/4-inch wide.
  • Preheat wok or large skillet over high heat until it is hot.
  • Add oil, wait until the oil gets very hot, almost smoking (the vegetables should sizzle during the entire cooking time); add ginger and cook for 20 seconds.
  • Add the mushrooms, broccoli, cabbage, jicama, and bamboo, and continue to stir-fry for 1 minute.
  • Add the sauce and continue to stir-fry until broccoli and cabbage are tender (3 minutes), adding about a tablespoon of water, if needed, to keep moist.
  • Spoon onto a platter, sprinkle with sesame oil, and serve immediately.

Nutrition Facts : Calories 211.3, Fat 11, SaturatedFat 1.8, Sodium 2208.7, Carbohydrate 25.6, Fiber 6.6, Sugar 5.2, Protein 8.2

STIR-FRIED MUSHROOMS AND BROCCOLI



Stir-Fried Mushrooms and Broccoli image

This is a very versatile vegetable dish that can be served over pasta or rice. The recipe calls for fresh mushrooms; however, it's equally good with dried shitake that have been reconstituted. This is from The New American Diet Cookbook.

Provided by PaulaG

Categories     Vegetable

Time 30m

Yield 8 serving(s)

Number Of Ingredients 13

1 tablespoon margarine or 1 tablespoon butter
1/2 cup onion, chopped
8 ounces fresh mushrooms, sliced
1 tablespoon oil
1 bunch broccoli, cut into flowerets
1 -2 garlic clove, minced
1 (8 ounce) can sliced water chestnuts, drained
1 tablespoon cornstarch
1 teaspoon sugar
1/4 teaspoon ground ginger
1 teaspoon soy sauce
3/4 cup vegetable stock
cooked rice or pasta

Steps:

  • In a medium saucepan, melt the margarine or butter and add onions, saute 2 minutes.
  • Add the mushrooms and stir for 5 minutes, remove from heat and set aside.
  • Heat the oil in wok and add broccoli and garlic, cook for 3 minutes, stirring frequently.
  • Add the drained water chestnuts and cook an additional 2 minutes longer.
  • Blend the cornstarch, sugar and ginger with soy sauce, stir in vegetable stock; add to wok and cook until thickened.
  • Reduce the heat and simmer, covered for 5 minutes or until broccoli is just crisp-tender.
  • Add the mushroom mixture to the broccoli, stir and serve over pasta, spaghetti squash or rice.

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Top Asked Questions

How to cook Chinese rice and broccoli stir fry?
DIRECTIONS Make 2 cups of rice as instructed on package and keep hot. Heat wok over medium heat and add the oil, increase to medium-high heat. Add the broccoli and water, stir-fry for 1 minute or until broccoli is bright green. Add carrots, snow peas, mushrooms, water chestnuts, garlic and ginger; stir-fry for 1 to 2 minutes or until tender crisp.
What is the best way to cook cabbage for stir fry?
In a frying pan, add the olive oil, scallions, garlic and red pepper flakes. Turn the heat on medium high (5-6) and let it warm up for a couple of minutes. Add the cabbage, mushrooms and salt and let it saute for about 5 minutes, be sure to stir very well. Add two teaspoons of low sodium soy sauce and taste, if it needs more, add another teaspoon.
What is the best way to cook vegetables for stir fry?
Oil. Just a touch of neutral-tasting oil to prevent sticking. Water. This helps to soften the veggies. 1. In a small bowl, mix together the soy sauce, vinegar, and sugar until the sugar completely dissolves. 2. In a large non-stick skillet, heat the oil over medium-high heat. Then, add the garlic, ginger, and red pepper flakes.
How do you cook Broccoli and carrots in a wok?
Heat wok over medium heat and add the oil, increase to medium-high heat. Add the broccoli and water, stir-fry for 1 minute or until broccoli is bright green. Add carrots, snow peas, mushrooms, water chestnuts, garlic and ginger; stir-fry for 1 to 2 minutes or until tender crisp.

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