Citrus Veggie Stir Fry Recipes

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CITRUS VEGGIE STIR-FRY

Crunchy cashews and citrus-seasoned sauce will stir your appetite for this colorful vegetable medley. "My husband requests the meatless entree often," says Dorothy Swanson of St. Louis, Missouri, "so it's on the menu at least once a month."

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 16



Citrus Veggie Stir-Fry image

Steps:

  • In a bowl, combine the first seven ingredients until blended; set aside. In a large nonstick skillet or wok, stir-fry carrots and peppers in oil for 5 minutes. Add mushrooms and snow peas; stir-fry for 6 minutes. Add green onions; stir-fry for 3 minutes or until the vegetables are crisp-tender., Stir orange juice mixture and add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cashews. Serve with rice.

Nutrition Facts : Calories 400 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 97mg sodium, Carbohydrate 71g carbohydrate (0 sugars, Fiber 5g fiber), Protein 9g protein. Diabetic Exchanges

1 tablespoon cornstarch
1 cup orange juice
2 tablespoons balsamic vinegar
2 garlic cloves, minced
1 teaspoon grated orange zest
1/2 teaspoon ground ginger
1/8 teaspoon hot pepper sauce
1 cup sliced carrots
1 cup julienned sweet red pepper
1 cup julienned green pepper
1 tablespoon canola oil
1 cup sliced fresh mushrooms
2 cups fresh or frozen snow peas
1/2 cup sliced green onions
1/3 cup salted cashews
4 cups hot cooked rice

VEGETABLE STIR-FRY

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



Vegetable Stir-Fry image

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

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

CITRUS VEGGIE STIR-FRY

Make and share this Citrus Veggie Stir-Fry recipe from Food.com.

Provided by dicentra

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 16



Citrus Veggie Stir-Fry image

Steps:

  • In a bowl, combine the first seven ingredients until blended; set aside. In a large nonstick skillet or wok, stir-fry carrots and peppers in oil for 5 minutes.
  • Add mushrooms and snow peas; stir-fry for 6 minutes. Add green onions; stir-fry for 3 minutes or until the vegetables are crisp-tender.
  • Stir orange juice mixture and add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
  • Stir in cashews. Serve with rice.

Nutrition Facts : Calories 434.1, Fat 9.8, SaturatedFat 1.5, Sodium 103.7, Carbohydrate 77.8, Fiber 5.1, Sugar 12.1, Protein 9.8

1 tablespoon cornstarch
1 cup orange juice
2 tablespoons balsamic vinegar
2 garlic cloves, minced
1 teaspoon grated orange peel
1/2 teaspoon ground ginger
1/8 teaspoon hot pepper sauce
1 cup sliced carrot
1 cup julienned sweet red pepper
1 cup julienned green pepper
1 tablespoon canola oil
1 cup sliced fresh mushrooms
2 cups snow peas
1/2 cup sliced green onion
1/3 cup salted cashews
4 cups hot cooked rice

GINGER CITRUS STEAK STIR FRY

A colourful stir fry is the perfect quick and healthy meal. A lot of seasoning and spices aren't necessary when you include high quality 100% Canadian AAA Angus beef from Walmart. Its exceptional texture and flavour make the steak the main attraction amongst delicious fresh vegetables and citrus.

Provided by Mary Jenny

Categories     Steak

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11



Ginger Citrus Steak Stir Fry image

Steps:

  • In a wok or large skillet pan, sauté steak in sesame oil for 2 minute Add peppers, corn kernels, ginger and garlic.
  • Cook together for 5 min, then squeeze in juice of one lime (or to taste) and soy sauce.
  • Prepare rice as per package instructions, divide among four bowls. Top with stir fry and garnish with chopped scallions and sesame seeds.

Nutrition Facts : Calories 519.6, Fat 10.4, SaturatedFat 1.6, Sodium 1023.3, Carbohydrate 96.2, Fiber 5.9, Sugar 4.5, Protein 12.1

1 1/2 lbs angus top sirloin steaks
1/2 lb rainbow bell pepper, julienned into strips
2 ears sweet corn, shucked and kernels cut off
1 tablespoon fresh ginger, minced
1 tablespoon fresh ginger, minced
1 lime
1/4 cup soy sauce
2 tablespoons sesame seeds
1 bunch scallion
2 tablespoons sesame oil
2 cups cooked quick rice (from pkg.)

VEGGIE STIR FRY

Made with ingredients I usually have on hand. This is what I make to clean out my fridge, so the veggies are different each time, but I love this version. This can easily be made vegetarian by substituting vegetable broth.

Provided by Kaarin

Categories     Lunch/Snacks

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 10



Veggie Stir Fry image

Steps:

  • Soak broccoli in water; heat canola oil in large frypan or wok and steam wet broccoli, covered, for 4-5 minutes.
  • Add celery, mushrooms, garlic, soy sauce and ginger. Saute uncovered for about 5 more minutes, depending how crunchy you want your veggies.
  • Add the chicken broth and bring to a boil. Stir in cornstarch paste and simmer 1 minute.
  • Serve over rice, with soy sauce and chow mein noodles.

Nutrition Facts : Calories 88.9, Fat 4.3, SaturatedFat 0.4, Sodium 731.1, Carbohydrate 8.8, Fiber 1.2, Sugar 2, Protein 5.8

1 tablespoon canola oil
3 cups broccoli florets, halved if large
3 celery ribs, julienned (or bell pepper)
8 ounces mushrooms, sliced
2 garlic cloves, minced
2 tablespoons tamari soy sauce
1/2 teaspoon ground ginger
1 cup chicken broth (made from bouillon)
1 tablespoon cornstarch, mixed with water to form a paste
black pepper

SPICY ORANGE STIR FRY SAUCE

This recipe from Cooks Illustrated makes enough sauce for 1 regular stir fry recipe. The citrus flavors in this sauce are especially good with chicken and shrimp. Other options are beef strips, tofu, or a veggie stir fry. If a spicier sauce is desired, add up to 2 teaspoons more chili sauce, or just toss in a teaspoon of ground cayenne pepper. Yum-O!

Provided by MelvinsWifey

Categories     Sauces

Time 5m

Yield 4-6 serving(s)

Number Of Ingredients 7



Spicy Orange Stir Fry Sauce image

Steps:

  • Combine all ingredients in a small bowl.
  • Toss with your favorite stir fry and serve hot!

1/2 teaspoon orange zest, grated
1/2 cup orange juice, freshly squeezed (about 2 oranges)
2 tablespoons low sodium soy sauce
2 teaspoons Asian chili sauce (double if you like spicy)
2 teaspoons sugar
2 teaspoons cornstarch
1 teaspoon toasted sesame oil

ASIAN PORK & VEGETABLE STIR-FRY FOR TWO

Make this Asian Pork & Vegetable Stir-Fry for Two when you're cooking for a smaller crowd. Requiring minimal chopping work, this Asian Pork & Vegetable Stir-Fry for Two is super tasty and quick to prepare.

Provided by My Food and Family

Categories     Home

Time 25m

Yield Makes 2 servings, 1-1/2 cups each.

Number Of Ingredients 9



Asian Pork & Vegetable Stir-Fry for Two image

Steps:

  • Cook spaghetti as directed on package, omitting salt.
  • Meanwhile, gradually whisk dressing into peanut butter in small bowl. Stir in soy sauce; set aside. Stir-fry vegetables in medium nonstick skillet on medium-high heat 3 min. Add meat; stir-fry 3 to 4 min. or until done. Add dressing mixture; stir-fry 2 min. or until slightly thickened.
  • Drain spaghetti; place on platter. Top with meat mixture, cilantro and nuts.

Nutrition Facts : Calories 390, Fat 13 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 32 g

2 oz. thin multi-grain spaghetti, uncooked
1/4 cup KRAFT Lite Asian Toasted Sesame Dressing
1-1/2 tsp. creamy peanut butter
1-1/2 tsp. lite soy sauce
1 cup fresh sugar snap peas
1/2 large red pepper, cut into thin strips, then halved crosswise
1/2 lb. pork tenderloin, cut into thin strips
2 Tbsp. chopped fresh cilantro
2 Tbsp. PLANTERS Unsalted COCKTAIL Peanuts, chopped

CITRUS SOY STIR-FRY

Another recipe by Rachael Ray. Simple, easy and delicious. It is good with chicken and shrimp and they say even pork...

Provided by mama smurf

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 15



Citrus Soy Stir-Fry image

Steps:

  • Bring a large pot of water to a boil for the pasta. Salt the water and cook the pasta to al dente.
  • Prepare all the ingredients and pile them near the stovetop. Mix together the orange marmalade, ginger, garlic, stock, tamari, black pepper and hot sauce in a bowl.
  • Once the pasta is dropped into the pot, heat the oil in a large nonstick skillet over high heat. When the oil smokes, add the chicken or the pork and stir-fry for 1 to 2 minutes, then add the vegetables and stir-fry for 3 minutes more. Stir in the sauce and toss for 1 minute, then drain the pasta and combine. For shrimp, stir-fry it for 1 minute, add the edamame, snowpeas, and scallions. Stir-fry for 3 minutes more, then add the sauce and toss with the pasta.

Nutrition Facts : Calories 1140.7, Fat 34.5, SaturatedFat 7.1, Cholesterol 85, Sodium 2198.5, Carbohydrate 161.2, Fiber 8.4, Sugar 52.3, Protein 59.9

salt
1 lb whole wheat spaghetti
1 cup orange marmalade
1 inch fresh ginger, peeled and grated
1 -2 garlic clove, minced
1 cup chicken or 1 cup vegetable stock
1/2 cup tamari (aged soy sauce)
1 teaspoon coarse black pepper
1 teaspoon hot sauce (I use chili paste)
2 tablespoons oil, like peanut or 2 tablespoons vegetables
1 lb thinly sliced chicken, pork or 1 lb peeled and deveined shrimp
2 cups shelled edamame
2 red bell peppers, seeded and thinly sliced
1/4 lb snow peas, halved on an angle
1 small bunch of thin scallion, thinnly sliced on an 2-inch angle

CITRUS & GINGER STEAMED FISH WITH STIR-FRY VEG

Save time and serve up a healthy weeknight dinner with this quick Asian style white fish recipe with garlic, ginger, red pepper and beansprouts

Provided by Sara Buenfeld

Categories     Dinner, Fish Course, Main course

Time 20m

Number Of Ingredients 11



Citrus & ginger steamed fish with stir-fry veg image

Steps:

  • Mix together the orange zest and juice, soy and vinegar. Line the top of a steamer with baking parchment and heat water in the base. Top the fish with a little of the ginger, add to the steamer and spoon over 2 tbsp of the dressing. Cover and steam for 5-6 mins until the fish flakes easily.
  • Meanwhile, heat the oil in a non-stick wok and stir-fry the spring onions, garlic, pepper and remaining ginger for 2 mins. Add the beansprouts and cook for 2 mins more. Pour any juices from the fish into the veg. Stir through the dressing, then divide between bowls, top with the fish and scatter over the sesame seeds.

Nutrition Facts : Calories 259 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 33 grams protein, Sodium 1.2 milligram of sodium

zest and juice 1 orange
1 tbsp reduced-salt soy sauce
2 tsp white wine vinegar or rice vinegar
300g pack of 2 white fish fillets or loins
1 tbsp very finely shredded ginger
2 tsp sesame oil
10 spring onions , halved and sliced lengthways
2 garlic cloves , thinly sliced
1 red pepper , deseeded and sliced
140g beansprouts
1-2 tsp sesame seeds , toasted

CITRUS PORK STIR-FRY

Toasted cashews are the crowning glory to this delicious Citrus Pork Stir-Fry. It serves four and is ready in under half an hour.

Provided by My Food and Family

Categories     Home

Time 25m

Yield Makes 4 servings, 1-1/2 cups each.

Number Of Ingredients 7



Citrus Pork Stir-Fry image

Steps:

  • Heat grill to medium-high heat. Combine all ingredients except nuts.
  • Poke small holes in bottom of large disposable aluminum foil pan; fill with meat mixture. Place on grate of grill; cover with lid. Grill 15 min. or until meat is done and vegetables are crisp-tender, stirring frequently.
  • Top with nuts.

Nutrition Facts : Calories 290, Fat 14 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 65 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 27 g

1 lb. pork loin, thinly sliced
2 cups broccoli florets
4 carrots (1 lb.), sliced
1/2 cup coarsely chopped oranges
1/4 cup KRAFT Italian Dressing
2 tsp. soy sauce
1/4 cup PLANTERS Cashews, toasted

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