Stir Fry Veggie Wraps Recipes
STIR FRY VEGGIE WRAPS
My boyfriend's parents have been vegetarian since before he was born. I had a birthday/house warming party back in April and wanted to create a main dish for the vegetarians that were present so they were not stuck eating sides to a meaty main dish. I called up my "mother-in-law" and asked her for a yummy dish and this is the one she suggested. Not only was this a hit with my veggie friends, but we eat it a lot as well.
Provided by rusted_essence
Categories One Dish Meal
Time 25m
Yield 2-12 serving(s)
Number Of Ingredients 3
Steps:
- The bag of veggies is HUGE, but you can serve a large party or make as little as you like. For some odd reason this site would not comprehend the brand Bird's Eye Teriyaki Stir Fry -- That is the kind I suggest, if you have a kind you enjoy try it out and let me know how it turns out.
- Stir fry the veggies according to the package, but do not add the sauce unless you really want to, also add salt and pepper to taste.
- Separate large leaves of the romaine lettuce wash and dry them.
- Scoop veggies into lettuce leaves, wrap it up and enjoy these tasty treats!
- I sometimes add ranch dressing to my own wrap which isn't too shabby -- ;).
Nutrition Facts : Calories 53.2, Fat 0.9, SaturatedFat 0.1, Sodium 25, Carbohydrate 10.3, Fiber 6.6, Sugar 3.7, Protein 3.9
STIR-FRIED VEGETABLES
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
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
STIR-FRY VEGGIE PLATTER
Make and share this Stir-fry Veggie Platter recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 23m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In large wok or skillet, heat 1 tablespoon oil over high heat until almost smoking.
- Add carrots, bell pepper and onion.
- Season with lemon pepper and stir-fry until crisp-tender, about 3 minutes.
- Remove vegetables to platter.
- Heat 1 tbsp.
- oil in wok.
- Add tomato, broccoli, asparagus and garlic.
- Season with lemon pepper and stir-fry until crisp-tender, about 3 minutes.
- Remove vegetables to platter.
- Heat 1 tbsp.
- oil in wok.
- Add mushrooms and season with lemon pepper.
- Stir-fry until tender, about 2 minutes.
- Remove mushrooms to platter.
- Sprinkle vegetables with sesame seeds and serve with pita bread.
Nutrition Facts : Calories 377.3, Fat 12.4, SaturatedFat 1.1, Sodium 424.2, Carbohydrate 58, Fiber 8.6, Sugar 9.9, Protein 13.5
CHICKEN STIR-FRY WRAPS
This colorful stir-fry of chicken, bell peppers, and onions is easy to make. Serve it on top of a crisp lettuce leaf for a pretty presentation.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 45m
Number Of Ingredients 12
Steps:
- Season chicken with salt and pepper. In a large nonstick skillet, heat 1 tablespoon oil over high heat. Add half the chicken; cook, stirring constantly, until opaque throughout, 2 to 4 minutes. Transfer to a plate. Repeat with remaining chicken.
- Add remaining tablespoon oil to pan, along with the onion and bell pepper. Cook, stirring constantly, until onion is tender and golden, about 4 minutes (reduce heat if browning too quickly).
- Reduce heat to medium; add garlic, ginger, and red-pepper flakes; cook, stirring, until fragrant, 30 to 60 seconds.
- Stir in soy sauce, vinegar, and cornstarch mixture; remove from heat. Add chicken and any accumulated juices; toss to coat. Serve in lettuce cups.
Nutrition Facts : Calories 298 g, Fat 9 g, Fiber 1 g, Protein 42 g
SESAME STIR-FRY WRAP
A wholemeal tortilla with a generous helping of tahini and stir-fried vegetables makes a filling vegan lunch that's packed with iron
Provided by Chelsie Collins
Categories Lunch
Time 5m
Yield makes 1
Number Of Ingredients 5
Steps:
- Mix the tahini with the lemon juice and 1 tbsp water to form a paste. Spread on the base of the wholemeal tortilla wrap with some seasoning. Scatter over the stir-fry vegetables and sesame seeds. Roll up in a tight wrap and halve.
Nutrition Facts : Calories 511 calories, Fat 32 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 6 grams sugar
ANY VEGETABLE STIR-FRY
It's always a shame to let precious vegetables go to waste. Once they pass their prime, they can form the foundation for a tasty stir-fry. Wrap mature greens like kale, Swiss chard and spinach in a damp towel and refrigerate them and they will keep for about seven days. Once they start to become limp, they may no longer shine raw in salads but they are perfect for stir-frying. This recipe works with what you've got, building an easy stir-fry with any combination of toasted nuts, crunchy vegetables and sturdy greens.
Provided by Sarah Copeland
Categories dinner, quick, weekday, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large wok, skillet or cast-iron pan, heat the canola oil over medium-high until shimmering. Add the almonds, season with salt and cook, tossing, until toasted and crisp, 3 to 4 minutes. Add the celery and crunchy vegetables and toss until slightly softened, 1 to 2 minutes.
- Sprinkle with sesame seeds, if using, and toss until toasted, 1 to 2 minutes. Add the sturdy greens, toss until coated in oil, then add the vinegar, scraping the bottom of the wok to release any browned bits. Cover and cook until greens are lightly wilted, about 1 minute.
- Season with sesame oil and salt to taste. Divide the rice among four bowls and spoon the stir-fry over the top. Scatter the herbs and drizzle with soy sauce and Sriracha, if using.
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