Greenvegestirfry Recipes

Steps:

• In a small bowl, whisk the cornstarch, water and soy sauce until smooth; set aside. In a large skillet or wok, stir-fry the broccoli, carrot and onion in oil for 5 minutes. Add the cabbage, zucchini, mushrooms and garlic. Stir-fry until vegetables are tender. Stir soy sauce mixture; add to skillet. Cook and stir until thickened. Serve with rice if desired.

Steps:

• In a large bowl, blend cornstarch, garlic, 1 teaspoon ginger, and 2 tablespoons vegetable oil until cornstarch is dissolved. Mix in broccoli, snow peas, carrots, and green beans, tossing to lightly coat.
• Heat remaining 2 tablespoons oil in a large skillet or wok over medium heat. Cook vegetables in oil for 2 minutes, stirring constantly to prevent burning. Stir in soy sauce and water. Mix in onion, salt, and remaining 1 teaspoon ginger. Cook until vegetables are tender but still crisp.

Steps:

• In a large pan on medium-high heat, add 1 tablespoon of oil. Once the oil is hot, add chicken, season with salt and pepper, and sauté until cooked through and browned. Remove cooked chicken from pan and set aside.
• In the same pan, heat 1 tablespoon of oil and add mushrooms. When the mushrooms start to soften, add broccoli florets and stir-fry until the broccoli is tender. Remove cooked mushrooms and broccoli from the pan and set aside.
• Add 1 tablespoon of oil to the pan and sauté garlic and ginger until fragrant. Add the remaining sauce ingredients and stir until smooth.
• Return the chicken and vegetables to the saucy pan, stir until heated through.
• Serve with hot rice or noodles.
• Enjoy!

Steps:

• Mix the first 6 ingredients together in a small bowl. Set aside until needed. Toast walnuts in 350 degree F oven until golden brown and fragrant, about 10 minutes. Set aside.
• In a dry saute pan add half of the spices and toss to toast. Take care not to burn. Set aside in a bowl.
• Saute onions in the olive oil until golden, for approximately 10 to 12 minutes. Add the walnuts to the onions and cook together 1 minute. Season with half the spice mix. Add the greens and spice mix, to taste, to the onion and walnuts and saute over medium high heat until the greens wilt, about 3 minutes. Season with salt and serve.

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.

Steps:

• Heat a wok or frypan, lightly spray with oil.
• Add mushrooms and onion and saute 3 minutes.
• Add Garlic, ginger and Sambal Oelek, mix in with mushrooms and onions saute 30 seconds.
• Add Leeks& Cabbage, stir, cook 3 minutes.
• Add soy sauce and stir.
• Add peppers, mix in, cook 2 minutes, stir as the veggies cook.
• Season with salt& pepper.
• Add vodka/chicken stock cover for 1 minute& serve.

Steps:

• Heat the wok a minute or two. Then add the peanut oil. Gentley swirl the oil around the wok to coat the sides.
• If you are using aromatics such as the ginger and garlic, add them at this point and stir-fry for about a minute to release the flavours.
• Add your selected vegetables. Immediately tumble the vegetables until they have all been glazed with the oil.
• Add a little sugar and about 1/2 cup water. Cover and continue to cook using a high heat for another 2 -3 minutes.
• If desired you can add a little soy sauce or oyster sauce before serving.