Very Quick Stir Fry Vegetables With An Italian Flair Recipes

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VERY QUICK STIR FRY VEGETABLES WITH AN ITALIAN FLAIR



Very Quick Stir Fry Vegetables With an Italian Flair image

Here's a very quick way of serving mixed vegetables that just may make you put away your steamer for forever! You can make this with any vegetables you happen to have on hand.

Provided by Pepina Rae

Categories     Vegetable

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
1/2 onion, sliced into half moons
2 carrots, sliced
1/2 bell pepper, sliced
2 cups broccoli florets
1 zucchini, sliced
1 cup mushroom, quartered
1 teaspoon chicken bouillon
1/4 cup water
2 teaspoons balsamic vinegar
1 tablespoon italian romano cheese or 1 tablespoon parmesan cheese
salt and pepper

Steps:

  • Preheat wok or large skillet. Add olive oil.
  • When very hot, add all vegetables.
  • Stir fry for 3-5 minutes.
  • Add bouillon, balsamic vinegar, and water.
  • Quickly cover and let steam for 1-2 minutes.
  • Season with salt and pepper to taste and toss.
  • Sprinke with cheese and serve.

QUICK VEGGIE STIR-FRY



Quick Veggie Stir-Fry image

Provided by Sunny Anderson

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 9

1/4 cup chicken broth
1 tablespoon soy sauce
1 tablespoon sugar
2 tablespoons lemon juice
1 lemon, zested
3 tablespoons vegetable or peanut oil
1 head broccoli, cut into florets, stalks peeled and sliced
1 (16-ounce) bag coleslaw mix (recommended: Dole Classic Coleslaw Mix)
1 (15-ounce) can baby corn, drained

Steps:

  • In a small bowl, whisk together the broth, soy sauce, sugar, lemon juice and zest, and set aside.
  • In a large nonstick saute pan or a wok, heat the oil over high heat. When the oil begins to swirl add the broccoli florets and stalks. Saute while rapidly tossing and stirring. When the broccoli brightens, add the coleslaw mix and baby corn; toss to wilt the mix. Once tender, pour in the sauce. Stir to coat and transfer the mixture to a serving bowl. Serve warm.

FAST ITALIAN VEGETABLE SKILLET



Fast Italian Vegetable Skillet image

This colorful blend of sauteed vegetables is as pretty as it is tasty. "The recipe was given to me by a dear friend, and it's become a family favorite. It's a quick summer side from our garden," notes Sue Spencer from Coarsegold, California.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 11

1 medium onion, halved and sliced
1 medium sweet red pepper, chopped
1 tablespoon olive oil
3 medium zucchini, thinly sliced
1 garlic clove, minced
1-1/2 cups frozen corn, thawed
1 large tomato, chopped
2 teaspoons minced fresh basil
1/2 teaspoon salt
1/2 teaspoon Italian seasoning
1/4 cup shredded Parmesan cheese

Steps:

  • In a large nonstick skillet, saute onion and red pepper in oil for 2 minutes. Add zucchini; saute 4-5 minutes or until vegetables are crisp-tender. Add garlic; cook 1 minute longer., Stir in the corn, tomato, basil, salt and Italian seasoning; cook and stir until heated through. Sprinkle with cheese. Serve immediately.

Nutrition Facts :

STIR-FRIED VEGETABLES



Stir-Fried Vegetables image

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

2 tablespoons light soy sauce
1 teaspoon ground ginger
2 tablespoons all-purpose flour
1 cup low-sodium chicken broth
¼ cup cold water
3 tablespoons vegetable oil
4 green bell peppers, cut into matchsticks
4 carrots, cut into matchsticks
2 cups broccoli florets
8 mushrooms, sliced

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 FRIED PASTA WITH VEGGIES



Stir Fried Pasta with Veggies image

This meal is delicious and ready in minutes. Feel free to substitute any type of meat or vegetables to this dish or skip the meat all together!

Provided by JARRELL

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Stir-Fry

Time 45m

Yield 4

Number Of Ingredients 11

8 ounces spaghetti
2 cloves crushed garlic
2 tablespoons olive oil
1 onion, sliced into thin rings
2 skinless, boneless chicken breast halves - cut into bite-size pieces
2 cups broccoli florets
2 cups cauliflower florets
2 cups julienned carrots
salt to taste
ground black pepper to taste
2 tablespoons soy sauce

Steps:

  • Bring a large pot of water to a boil. Cook spaghetti pasta in boiling water until al dente. Drain.
  • Meanwhile, heat oil in a large skillet or wok over medium-high heat. Cook garlic in oil for 1 minute. Stir in onion, and cook until soft. Stir in chicken, and cook until juices run clear. Mix in the broccoli, cauliflower, and carrots, and cook for 2 to 5 minutes, stirring frequently. Season with soy sauce, salt, and pepper.
  • Toss pasta with vegetables, and serve warm.

Nutrition Facts : Calories 402.9 calories, Carbohydrate 57 g, Cholesterol 34.2 mg, Fat 8.7 g, Fiber 6.5 g, Protein 24.7 g, SaturatedFat 1.3 g, Sodium 566.4 mg, Sugar 7.7 g

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