BASIC CHINESE STIR FRY VEGETABLES
Great for those New Year's resolutions.
Provided by Kim Miller
Categories World Cuisine Recipes Asian
Time 1h15m
Yield 4
Number Of Ingredients 10
Steps:
- Bring the brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 45 to 50 minutes.
- Heat the safflower oil in a skillet over medium heat. Stir in the leeks, garlic, and ginger; cook and stir until the leeks have softened, about 5 minutes. Stir in the zucchini, carrots, and yellow squash. Season with salt. Continue cooking and stirring until the vegetables have softened, about 2 minutes. Serve over brown rice.
Nutrition Facts : Calories 405.9 calories, Carbohydrate 79.5 g, Fat 6.2 g, Fiber 5.3 g, Protein 8.3 g, SaturatedFat 0.8 g, Sodium 119.5 mg, Sugar 3.1 g
CHINESE VEGETABLE STIR FRY
Chinese vegetable stir fry is a quick, easy and delicious recipe. Take only 20 minutes to prepare, Best to serve with rice, noodles or just eat straight from the wok!
Provided by KP Kwan
Categories Main Course
Time 20m
Number Of Ingredients 13
Steps:
- Cut the broccoli and cauliflower into florets.
- Peel and cut the carrots into wedges.
- Remove the stings of the snow peas.
- Cut the capsicums into triangular pieces
- Blanch the vegetables. Drained and set aside.
- Heat up the vegetable oil in the wok.
- Saute the garlic until fragrant over low heat.
- Add the salt, sugar, ground white pepper, oyster sauce, cornflour and water. Cook until the sauce becomes translucent.
- Add the blanched vegetables. Stir-fried over high heat until it turns fragrant.
- Dish out and serve.
Nutrition Facts : Calories 165 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 8 grams fat, Fiber 7 grams fiber, Protein 6 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 1367 milligrams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
STIR-FRIED ASIAN VEGETABLES
As with most stir-fries I add and delete ingredients depending upon what I have on hand. This is a good basic veggie stir-fry from Cooking Light. Prep all of the ingredients before you start cooking because the cooking phase is quick.
Provided by lazyme
Categories Corn
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 153, Fat 4.1, SaturatedFat 0.6, Sodium 733.3, Carbohydrate 25.9, Fiber 5.3, Sugar 6.6, Protein 7.5
ASIAN BEEF AND VEGETABLE STIR FRY
Provided by Food Network
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips.
- Combine vegetables and 3 tablespoons water in large nonstick skillet. Cover and cook over medium-high heat 4 minutes or until crisp-tender. Remove and drain.
- Heat same pan over medium-high heat until hot. Add 1/2 of beef and 1/2 of garlic; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove. Repeat with remaining beef and garlic.
- Return all beef and vegetables to pan. Add stir-fry sauce and red pepper; heat through. Spoon over rice. Sprinkle with peanuts, if desired.
- Beef. It's What's For Dinner
ASIAN BEEF AND VEGETABLE STIR-FRY
The Asian Beef & Vegetable Stir-Fry is a delicious blend of savory flavors. Use lean beef to make this meal a quick and healthy option for any day of the week!
Provided by Beef. It's What's for Dinner.
Categories Trusted Brands: Recipes and Tips Beef. It's What's for Dinner
Yield 4
Number Of Ingredients 7
Steps:
- Cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips.
- Combine vegetables and 3 tablespoons water in large nonstick skillet. Cover and cook over medium-high heat 4 minutes or until crisp-tender. Remove and drain.
- Heat same pan over medium-high heat until hot. Add half of beef and half of garlic; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove. Repeat with remaining beef and garlic.
- Return all beef and vegetables to pan. Add stir-fry sauce and crushed red pepper; heat through. Serve over rice. Sprinkle with peanuts, if desired.
Nutrition Facts : Calories 333.1 calories, Carbohydrate 35.3 g, Cholesterol 38.9 mg, Fat 9.6 g, Fiber 2.1 g, Protein 25.2 g, SaturatedFat 1.9 g, Sodium 321.9 mg, Sugar 7.5 g
STIR-FRIED CHINESE VEGETABLES
Provided by Food Network
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 14
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.
ASIAN BEEF VEGETABLE STIR-FRY
My aunt lived in the town where I went to college, and for my birthday, I could request any meal, and she would prepare it for my friends and me. This recipe of hers remains one of my favorites.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the cornstarch, consomme, soy sauce and sugar until smooth; set aside. In a large skillet or wok, stir-fry beef in batches in hot oil for 2-3 minutes or until no longer pink. Remove and keep warm. , In the same pan, stir-fry onion and celery for 5 minutes. Add mushrooms and green onions; stir-fry 3-4 minutes longer or until vegetables are tender. , Return beef to the pan. Add spinach. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir until thickened. Serve with rice if desired.
Nutrition Facts : Calories 233 calories, Fat 8g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 830mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 2g fiber), Protein 26g protein.
EASY ASIAN VEGGIE STIR FRY
Make and share this Easy Asian Veggie Stir Fry recipe from Food.com.
Provided by Parsley
Categories Onions
Time 17m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat sesame oil over med-high heat in a large skillet or wok.
- Add the mushrooms, onion, bok choy, water chestnuts, garlic, red pepper flakes, ginger, and pepper. Stir fry for about 3 minutes.
- In a small cup whisk together soy sauce and honey; pour into skillet.
- Continue to stir fry for a few more minutes or until they are crisp-tender -- or to your desired tenderness.
Nutrition Facts : Calories 92, Fat 2.1, SaturatedFat 0.3, Sodium 232, Carbohydrate 16.4, Fiber 3.4, Sugar 9, Protein 5.2
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