Mixed Vegetable Stir Fry Recipes

Steps:

• Peel and process garlic with vinegar in blender jar until finely chopped. Add soy sauce, catsup, bouillon cube and spice; blend smooth.
• Prepare all vegetables, cutting each vegetable in uniform-size pieces and keeping each separate. Trim, pare and cut carrots in half lengthwise. (If large carrots are used, cut in quarters or 1/4-inch thick diagonal slices.) Peel and cut onion in 8 wedges. Trim asparagus, peel stalks and cut into 3 1/2-inch lengths. Trim and cut squash in half lengthwise. (If only larger squash are available, use 2 and cut in quarters or thick slices.) Cut celery in 1/4-inch thick diagonal slices. Cut tomato into 8 wedges.
• Heat oil in wok or large skillet over high heat until oil ripples when pan is tilted from side to side. Add carrots and stir-fry 2 minutes, turning with broad spatula so carrots are coated with oil. Add onion wedges and fry 1 minute. Add asparagus, stir to coat with oil and add 1 tablespoon water. Cover at once with tight fitting lid and steam 3 minutes. Uncover, add squash, celery and remaining tablespoon water. Cover and steam 5 minutes or until vegetables are tender-crisp.
• Stir in tomato wedges and garlic sauce and cook, covered, 1 minute. Serve at once.

Steps:

• In a large skillet or wok, heat 1 tablespoon of oil over high heat. Add the beef and stir-fry for about 3 minutes. Remove beef and reserve. To the same wok, add the remaining oil and saute the onions, garlic, and ginger. Add the stir-fry vegetable medley, mushrooms, water chestnuts, and red bell peppers. Stir-fry for about 3 minutes and return the beef to the wok. Stirring constantly, add the oyster sauce and crushed red pepper flakes. In a small bowl, whisk the stir-fry seasoning mix with 1/8 cup water until combined. Add the seasoning mixture to the wok and stir for another 3 minutes. Serve with steamed instant white rice.

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:

• 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.

Steps:

• Prepare the rice according to the package directions. Peel and finely grate the ginger and put it into a small baking dish or medium bowl along with the soy sauce, garlic chili sauce and sesame oil. Whisk to combine.
• Place a large saute pan over medium-high heat. Cut the baked tofu into 1-inch-by-1/2-inch pieces and add to the marinade. Stir to combine and reserve. Fill a small measuring cup or bowl with cold water and keep by the stovetop.
• Add the canola oil to the hot pan and swirl to coat. Add the shiitake mushrooms and cook until tender and browned in spots, stirring frequently, about 2 minutes. Add the stir-fry vegetable mix and a large pinch of salt. Cook until crisp tender, 3 to 5 minutes (the cooking time will depend on the size of the vegetables in the mix). If at any time the pan seems too hot, stir in 1 to 2 tablespoons water. Add the marinated tofu to the vegetables along with 2 tablespoons water. Cook until the tofu is warmed through, 1 to 2 minutes.
• Transfer the stir-fry to a large platter. Scatter the cashews on top and serve alongside the rice.

Steps:

• Heat 1 Tbsp olive oil in fry pan or wok.
• stir in chicken and fry for 2 minutes, set aside heat another Tbsp oil stir in egg and fry till cooked stir in rice and fry for 2 minutes,set aside heat last Tbsp oil in fry pan or wok.
• stir in vegetables, fry for 2 minutes.
• stir in chicken stir in rice and egg mix soy sauce and water pour over fried ingredients toss together until well mixed.

Steps:

• Make 2 cups of rice as instructed on package and keep hot.
• Heat wok over medium heat and add the oil, increase to medium-high heat.
• Add the broccoli and water, stir-fry for 1 minute or until broccoli is bright green.
• Add carrots, snow peas, mushrooms, water chestnuts, garlic and ginger; stir-fry for 1 to 2 minutes or until tender crisp.
• In small bowl, combine the soy sauce, broth and cornstarch; mix well to dissolve.
• Add to wok and stir-fry for about 1 minute.
• Serve over rice.

Steps:

• Heat wok, add oil when hot, add the garlic and giger and stirfry for one minute.
• Add broccoli and stir-fry for 1 minute, then add snow peas, carrots and the green and red peppers.
• Stir-fry for an additional 3-4 minutes or until tender but still crisp.
• Blend the soy sauce, hoisin sauce and sugar in a small bowl. Stir well, season to taste with salt and pepper and pour into the wok, stirring well to distribute.
• Transfer to a serving dish.
• Garnish with scallions.

Steps:

• GRAINS: Heat oil in heavy large saucepan over medium-low heat.
• Add onion and garlic and saute until onion is just golden brown, about 6 minutes.
• Add curry powder and saute until fragrant, about 1 minute.
• Mix in Kashi, lentils and cinnamon stick.
• Stir until grains are lightly coated with oil, about 2 minutes.
• Add broth and bring to boil.
• Cover and cook until grains are tender and liquid is absorbed, about 35 minutes.
• Remove from heat.
• Season with salt.
• Cover and keep warm.
• VEGETABLES: Heat 1 tablespoon oil in wok or heavy large skillet over high heat.
• Add ginger and garlic and cook until just golden, stirring constantly, about 10 seconds.
• Add broccoli and carrots and stir-fry 1 minute.
• Reduce heat to medium.
• Add water, cover and cook until carrots are almost crisp-tender, about 3 minutes.
• Turn heat to high.
• Add remaining 1 tablespoon oil, red bell peppers, mushrooms and green onions.
• Stir-fry until vegetables are heated through, about 2 minutes.
• Remove from heat.
• Add soy sauce and sesame oil; toss thoroughly.
• Transfer grains to platter.
• Spoon vegetables over and serve.

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.