Stir Fried Vegetables With Seasoned Croutons Recipes

STIR-FRIED VEGETABLES

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.

STIR-FRIED ASIAN VEGETABLES

Steps:

• Combine first 5 ingredients in a small bowl; stir with a wire whisk until well-blended.
• Set aside.
• Heat oil in a wok or large nonstick skillet over high heat.
• Add carrot, celery, and onion; stir-fry 2 minutes.
• Add snow peas, corn, and mushrooms; stir-fry 2 minutes.
• Add broth mixture; stir-fry 1 minute or until thick and bubbly.

SEASONED CROUTONS

Steps:

• In an ungreased 13-in. x 9-in. baking pan, combine the butter, oil and seasonings. Heat in a 300° oven until butter is melted. Remove from the oven; stir to combine. , Add bread cubes and toss to coat. Bake for 10-15 minutes or until lightly browned, stirring frequently. Cool. Store in the refrigerator in an airtight container.

STIR-FRIED VEGETABLES WITH SEASONED CROUTONS

Steps:

• Slice beans and mushrooms; cut red pepper into strips. In small bowl, mix together 1/2 cup stock, cornstarch, soy sauce, salt and pepper to taste. In large skillet or wok, heat oil over high heat. Add beans and ginger; stir-fry for about 3 minutes. Add mushrooms and red pepper. Cook for 2 minutes longer, stirring. Add 1 cup stock; cover and cook over medium heat for 3 minutes. Pour cornstarch mixture over vegetables and stir until mixture comes to boil and thickens. Top with seasoned croutons. Serve immediately. Makes 8 servings. (SEASONED CROUTONS): Cut bread into 1/2 inch cubes. In large skillet, melt butter over medium heat. Add garlic clove and toss in butter for 1 minute. Add bread cubes and cook, stirring occasionally, until bread is coated with butter and evenly toasted. Sprinkle herbs, salt, and pepper to taste over cubes, tossing to distribute evenly. Remove garlic clove. Set cubes aside to cool. Makes 2 cups Typed in MMFormat by [email protected] Source: Canadian Living. Posted to MM-Recipes Digest V4 #10 by [email protected] on Mar 24, 1999

STIR-FRIED CHINESE VEGETABLES

Steps:

• Heat a large wok over high heat. Add 2 tablespoons of the oil. When the oil is hot, add the ginger, garlic, and chili flakes and stir-fry just until they are aromatic, about 30 seconds. Scoop out the aromatics and set them aside.
• Add the remaining oil to the wok. When it is hot, add the onion pieces and stir-fry until they turn glossy and bright, 1 to 2 minutes.
• Add the bok choy and the Chinese broccoli stem pieces. Stir-fry 1 to 2 minutes more.
• Add the long beans and the 1-inch scallion pieces. Continue stir-frying until they are bright green and glossy, 1 to 2 minutes more.
• Add the Napa cabbage and the Chinese broccoli leaves, along with about 1/3 cup of the hot stock and the reserved aromatics. Continue stir-frying until the vegetables are all tender-crisp, about 2 minutes more. Add the remaining stock, soy sauce, and cornstarch mixture and stir-fry until the vegetables all look lightly glazed with sauce, about 1 minute more.
• Transfer the stir-fried vegetables to a heated serving dish. Garnish with the sliced scallions and sesame seeds and serve immediately.

STIR-FRIED VEGETABLES WITH SEASONED CROUTONS

Steps:

• Slice beans, mushrooms and red pepper into strips.
• In a small bowl mix ¼ cup chicken stock, cornstarch, soy sauce, salt and pepper to taste.
• In a wok, heat oil over high heat.
• Add beans and ginger, stir fry for 3 minutes.
• Add mushrooms and red pepper, stir fry 2 minutes.
• Add 1 cup chicken stock, cook for 3 minutes.
• Pour cornstarch mixture over vegetables and heat till mixture boils and thickens.
• Top with croutons and serve immediately.