Vegetarian Mexican Stir Fry Recipes

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MEXICAN STIR-FRIED VEGETABLES



Mexican Stir-Fried Vegetables image

Looking for an easy meatless side dish? Then try this stir-fried vegetable recipe - perfect for Mexican cuisine.

Provided by Pillsbury Kitchens

Categories     Side Dish

Time 25m

Yield 4

Number Of Ingredients 10

1 tablespoon olive oil
2 garlic cloves, minced
1/2 small jicama, peeled, cut into 2x1/4x1/4-inch strips (2 cups)
1 small red bell pepper, cut into 2x1/4x1/4-inch strips
1 medium zucchini, cut into 2x1/4x1/4-inch strips
1 medium yellow summer squash, cut into 2x1/4x1/4-inch strips
1 fresh jalapeño chile, seeded, chopped
1/4 teaspoon dried oregano leaves
1/4 teaspoon cumin
1/4 to 1/2 teaspoon salt

Steps:

  • Heat oil in large skillet over medium heat until hot. Add garlic; cook and stir 1 minute. Add jicama and bell pepper; cook and stir 2 to 3 minutes or until crisp-tender.
  • Add all remaining ingredients; mix well. Cook 3 to 5 minutes or until vegetables are tender, stirring frequently.

Nutrition Facts : Calories 90, Carbohydrate 12 g, Cholesterol 0 mg, Fat 1, Fiber 6 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Cup, Sodium 270 mg, Sugar 4 g

MEXICAN STIR FRY



Mexican Stir Fry image

This Vegan Mexican Stir Fry is a great weeknight meal since it's quick to make and amazingly delicious. Serve it with some rice & beans made ahead of time.

Provided by Amelia Basista

Categories     Main Dish

Yield 2 servings

Number Of Ingredients 9

1 small onion (chopped or sliced)
1 medium green bell pepper (chopped or sliced)
1 medium red bell pepper (chopped or sliced)
1 medium yellow bell pepper (chopped or sliced)
1/2 cup salsa (or to taste)
1 tbsp minced garlic
1 tsp dried cilantro (or 1 tbsp fresh)
1 tsp cumin
1/2 tsp salt ((optional))

Steps:

  • Chop your veg and assemble your ingredients.
  • Add all ingredients to a large skillet over medium hate.
  • Steam fry covered until veggies are tender, about 8-10 minutes. Add extra salsa, veggie broth or water if it needs extra liquid.
  • Serve with refried beans or your favorite beans and rice.

Nutrition Facts : ServingSize 1 serving, Calories 89 kcal, Fat 1 g, SaturatedFat 0.1 g, UnsaturatedFat 0.5 g, Carbohydrate 21 g, Sugar 10 g, Fiber 5 g, Protein 4 g, Sodium 943 mg

VEGETARIAN MEXICAN STIR-FRY



Vegetarian Mexican Stir-Fry image

1. Who loves Mexican? I do! 2. Who loves a meal that can be quickly thrown together in one pan? I do!This is a go-to meal for those days when you're starving and need to whip something up in a jiffy. This recipe is in a pretty basic form and can easily be jazzed up to suit your tastes.

Provided by thesinglebite

Categories     One Dish Meal

Time 20m

Yield 2 , 2 serving(s)

Number Of Ingredients 9

1/2 green pepper, diced
1/2 small onion, diced
1 cup cooked black beans (if from a can then drain and rinse first)
1/2 cup canned diced tomato
1/2 cup frozen corn
1 tablespoon taco seasoning
1 cup cooked brown rice
hot sauce (optional)
salt

Steps:

  • Spray skillet with cooking spray and saute green pepper and onion over medium heat until onion is translucent (just a few minutes).
  • Add the rest of the ingredients and cook 3-5 minutes. Just spoon into a bowl and top with cheese, avocado, olives, jalepenos, etc. and voila!
  • * The leftover tomatoes can be frozen in one or two small tupperware to be used later.
  • ** I make it even simpler by using an all-natural taco seasoning (Simply Organic or Trader Joes both make good ones), but you can also mix up your own blend of cumin, chili powder, garlic powder and cayenne (if you like it spicy).

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

MEXICAN STIR-FRY FOR 2



Mexican Stir-Fry for 2 image

A tasty blend of sweet and hot peppers makes this skillet dinner a favorite for Becky Taaffe of San Jose, California. "This twist on traditional stir-frys is great for everyday meals," Becky says.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 16

1/3 cup chopped onion
1 garlic clove, minced
2 teaspoons canola oil
1/3 cup finely chopped green pepper
1/3 cup finely chopped sweet red pepper
1 tablespoon diced seeded jalapeno peppers
1/2 cup water
1/3 cup tomato puree
1/2 teaspoon chili powder
1/2 teaspoon chicken bouillon granules
1/8 teaspoon salt
Pinch cayenne pepper
1 cup cubed cooked chicken
1/2 cup canned kidney beans, rinsed and drained
3/4 cup cooked long grain rice
1/3 cup shredded cheddar cheese

Steps:

  • In a large skillet or wok, stir-fry onion and garlic in oil for 3 minutes. Add peppers; stri-fry until crisp-tender. , Stir in the water, tomato puree, chili powder, bouillon, salt and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Add the chicken, beans and rice; heat through. Sprinkle with cheese.

Nutrition Facts :

MEXICAN STIR-FRY



Mexican Stir-Fry image

A tasty blend of peppers makes this skillet meal popular at Becky Taaffe's home in San Jose, California. "Not only have I prepared it for everyday meals, but also for church dinners, potlucks and family get-togethers. There are never any leftovers," she reports.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 16

1/2 cup chopped onion
2 teaspoons canola oil
2 garlic cloves, minced
1/2 cup finely chopped green pepper
1/2 cup finely chopped sweet red pepper
2 tablespoons minced jalapeno pepper
3/4 cup water
1/2 cup tomato puree
1/2 teaspoon chili powder
1/2 teaspoon chicken bouillon granules
1/4 teaspoon salt
Pinch cayenne pepper
1-1/3 cups diced cooked chicken
2/3 cup canned kidney beans, rinsed and drained
1 cup cooked rice
1/2 cup shredded cheddar cheese

Steps:

  • In a large skillet, saute onion in oil for 3 minutes or until crisp-tender. Add garlic; cook 1 minute longer. Add peppers; saute until crisp-tender, about 2 minutes. , Stir in the water, tomato puree, chili powder, bouillon, salt and cayenne; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Add the chicken, beans and rice; heat through. Sprinkle with cheese.

Nutrition Facts : Calories 279 calories, Fat 10g fat (4g saturated fat), Cholesterol 57mg cholesterol, Sodium 458mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 4g fiber), Protein 21g protein.

VEGAN STIR-FRY



Vegan Stir-Fry image

This is a quick and easy vegetable stir-fry, perfect to use up whatever fresh vegetables you have in your fridge. I used purple cauliflower because it looks so pretty but regular cauliflower works as well of course.

Provided by Rita

Categories     Main Dishes     Stir-Fry

Time 40m

Yield 4

Number Of Ingredients 14

2 tablespoons canola oil
1 small onion, diced
1 clove garlic, minced
½ cup sliced carrots
½ cup purple cauliflower, chopped
½ cup chopped fresh broccoli florets
½ cup sliced fresh mushrooms
4 tablespoons soy sauce
¾ cup water
1 cup cherry tomatoes, halved
salt and freshly ground black pepper to taste
1 tablespoon fresh basil, chopped, or to taste
2 cups cooked rice
1 teaspoon toasted sesame seeds

Steps:

  • Heat oil a large skillet over medium heat and cook onion until soft and translucent, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds. Add veggies in the following order with approximately 2 minutes of sauteing between each addition: carrots, cauliflower, broccoli, and mushrooms last. Pour in soy sauce and mix until all vegetables are well coated with sauce. Cook for 2 minutes.
  • Pour in water and add tomatoes, salt, and pepper. Bring to a boil, reduce heat, and bring to a simmer. Cook until all vegetables are fork-tender, but not too soft, 3 to 5 minutes. Add basil towards the end.
  • Serve warm on a bed of rice sprinkled with sesame seeds.

Nutrition Facts : Calories 210 calories, Carbohydrate 30.7 g, Fat 7.9 g, Fiber 2.5 g, Protein 4.9 g, SaturatedFat 0.7 g, Sodium 928 mg, Sugar 2.6 g

SIMPLE VEGETARIAN STIR-FRY



Simple Vegetarian Stir-Fry image

This is an incredible stir-fry, just the right amount of savory and sweet. Adjust the soy sauce and brown sugar to taste if you prefer the sauce to lean more towards one way than the other. Serve over brown rice.

Provided by SAHS7930

Categories     Vegetable

Time 20m

Yield 5 cups, 4 serving(s)

Number Of Ingredients 12

2 tablespoons cornstarch
2 tablespoons water
1/2 teaspoon garlic powder
1 tablespoon olive oil
2 cups mixed vegetables (carrot, peas, bell pepper, mushrooms, water chestnuts, etc.)
1/2 cup sliced onion
2 cups broccoli florets
1/4 cup soy sauce
2 tablespoons brown sugar
1 teaspoon ground ginger
1 tablespoon cornstarch
1/2 cup water

Steps:

  • Combine the cornstarch, water and garlic powder. Add the mixed veggies and onion and toss to coat.
  • Heat the oil over medium heat and stir-fry the vegetables until tender. Add the broccoli and stir-fry 3-5 minutes, until tender.
  • Mix the remaining ingredients together in a small bowl and add to the pan. Cook, stirring, another two minutes before serving.

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