SALAD BAR VEGETABLE STIR-FRY
Stir-fry your favorite veggies and serve over rice for a veggie-rich dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Cook rice in 1 cup water with salt as directed on package.
- Meanwhile, in 10-inch skillet or wok, heat oil over medium-high heat. Add cauliflower and carrots; cook and stir 4 minutes. Add broccoli; cook and stir 1 minute. Add 3 tablespoons water. Reduce heat to medium; cover and cook 2 to 3 minutes, stirring occasionally, until vegetables are crisp-tender.
- Add pea pods, bell pepper and stir-fry sauce; cook and stir until thoroughly heated. Sprinkle with sunflower seeds. Serve over rice.
Nutrition Facts : Calories 270, Carbohydrate 38 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 6 g, Protein 9 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1430 mg, Sugar 8 g
HEARTY STIR-FRY SALAD
"I tossed together this tasty salad for some business friends a few years ago," explains Michelle Smith from Running Springs, California. "The meat has to marinate first, but it's well worth the wait. In fact, after serving this dish I received two proposals for marriage plus one offer to be a live-in cook!"
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 6-8 servings.
Number Of Ingredients 18
Steps:
- In a bowl, combine the first seven ingredients. Pour 2/3 cup marinade into a large resealable plastic bag; add beef. Pour 1/3 cup marinade into another plastic bag; add chicken. Seal bags and turn to coat; refrigerate for up to 2 hours. Cover and refrigerate remaining marinade. , Drain and discard marinade from beef and chicken. In a large skillet or wok, heat 1-1/2 teaspoons oil; stir-fry beef until no longer pink. Remove and keep warm. In the same pan, stir-fry chicken in 1-1/2 teaspoons oil until juices run clear. Remove and keep warm. Stir-fry carrots and broccoli in remaining oil for 5 minutes. Add the green pepper, onion and mushrooms; stir-fry for 5-6 minutes or until vegetables are crisp-tender. Stir in cilantro and reserved marinade., Toss salad greens and oranges; place on a large serving plate. Top with the stir-fried beef, chicken and vegetables.
Nutrition Facts :
WARM STIR-FRIED SALAD
This recipe is a golden find. It is fast and healthy and has amazing flavor. We tried it once and agreed that this would go into the regular rotation. I've used dried tarragon and it turned out great.
Provided by Darcy Loo
Categories World Cuisine Recipes Asian
Time 2h25m
Yield 4
Number Of Ingredients 12
Steps:
- Place chicken in a large bowl. Whisk soy sauce, ginger, tarragon, and brown sugar together in a bowl; pour over chicken. Cover bowl with plastic wrap and marinate in refrigerator, 2 to 4 hours.
- Remove chicken from marinade with a slotted spoon, reserving marinade.
- Heat vegetable oil in a skillet over medium-high heat; saute chicken until no longer pink in the center, about 5 minutes. Add marinade; bring to a boil for 3 minutes. Stir cashews and carrots into chicken.
- Arrange cabbage and baby kale on 4 plates. Drizzle sesame oil over each cabbage-kale serving; top with chicken mixture.
Nutrition Facts : Calories 501.1 calories, Carbohydrate 38 g, Cholesterol 65.9 mg, Fat 24.6 g, Fiber 9.8 g, Protein 36.9 g, SaturatedFat 4.7 g, Sodium 783 mg, Sugar 16.2 g
STIR FRIED VEGETABLE SALAD
This is an unusual but delicious salad. The best way to tackle it is to stir fry each vegetable separately, then dress with sesame oil, lemon juice and seasoning.
Provided by MarieRynr
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat 1 TBS oil in a wok or a 10 inch frying pan.
- When hot, stir fry the cashew nuts until golden.
- Remove and set aside.
- Add a further 1 TBS oil and stir fry the ginger for 1/2 minute.
- Add the beans and continue to cook for 4 to 5 minutes, until tender but still crunchy.
- Transfer to a large bowl.
- Add another TBS of oil and stir fry peppers for 2 to 3 minutes, add the spring onions at the last moment.
- Add the peppers and onions to the beans.
- Add the final TBS oil to the pan and stir fry the asparagus tips for 3 to 4 minutes.
- Add 2 to 3 TBS water, cover the pan and steam for about 5 minutes until tender.
- Add the asparagus to the other vegetables along with the cashew nuts, coriander, sesame oil and lemon juice.
- Season to taste.
- Toss together and set aside to cool.
- Just before serving, twist off the watercress stalks and add the leaves to the salad.
- Toss again and transfer to a serving bowl.
More about "stir fried vegetable salad recipes"
STIR FRY VEGETABLES RECIPE: BETTER THAN TAKEOUT! - BUILD …
From buildyourbite.com
Reviews 112Calories 159 per servingCategory Main Dish
- Add water chestnuts, sugar snap peas, mushrooms, bell pepper, green onions, broccoli, garlic, and ginger
- Cook for 20 - 25 minutes, stirring often, until most of the liquid evaporates and vegetables are cooked but not too soft
HOW TO STIR FRY VEGETABLES: VEGETABLE STIR FRY RECIPE
From wholesomeyum.com
5/5 (9)Calories 106 per servingCategory Side Dish
- Heat oil in a large, heavy-bottom wok over medium-high heat, until very hot. To test this, add a drop of water - it’s ready when the water sizzles away immediately.
- Add the broccoli, snow peas, and bell peppers. Season lightly with salt and pepper. Stir fry for 5-7 minutes, until vegetables are crisp-tender.
- Push the vegetables to the sides, making a well in the center. Add the butter to the well and let it melt. Add the minced garlic. Saute without moving for about a minute, until fragrant, then stir into the rest of the vegetables.
EASY VEGETABLE STIR FRY RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
5/5 (170)Total Time 25 minsCategory Side DishCalories 256 per serving
- In a large non-stick skillet or wok, over medium heat, heat the oil. Add the vegetable and stir fry about 3 minutes or until vegetables are crisp-tender. Add the butter, garlic, ginger and cook until fragrant.
- In a small bowl, combine all the ingredients for the stir fry sauce. Pour the sauce over the vegetables and stir.
- Turn heat down to medium/low and cook 3-4 minutes, until sauce thickens and vegetables are desired tenderness.
STIR-FRIED LETTUCE, A HEALTHY COOKED LETTUCE RECIPE
From thewoksoflife.com
EASIEST VEGETABLE STIR FRY | THE RECIPE CRITIC
From therecipecritic.com
STIR-FRIED VEGETABLES (YASAI ITAME) 野菜炒め • JUST ONE …
From justonecookbook.com
VEGAN STIR-FRY RECIPE WITH FRESH VEGETABLES - TASTE OF HOME
From preprod.tasteofhome.com
STIR-FRIED VEGETABLE SALAD (PAD PAK) - RECIPES - DELICIOUS.COM.AU
From delicious.com.au
EASY BROCCOLI SALAD RECIPE - HOW TO MAKE BROCCOLI SALAD - THE …
From thepioneerwoman.com
VEGETARIAN STIR-FRY RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
STIR-FRIED VEGETABLES | HEALTHY RECIPES | WW CANADA - WEIGHT …
From weightwatchers.com
KUNG PAO BEEF STIR FRY RECIPE - A SPICY PERSPECTIVE
From aspicyperspective.com
30 MIN HEALTHY SIMPLE VEGETABLE PASTA SALAD (VIDEO) | VEGETARIAN …
From watchwhatueat.com
STIR-FRY VEGETABLE SALAD | HY-VEE
From hy-vee.com
STIR FRY VEGETABLE SALAD | FRIED VEGETABLE SALAD | HEALTHY …
From youtube.com
STIR FRIED SALAD RECIPE BY NITA MEHTA ON TIMES FOOD
From recipes.timesofindia.com
SALAD BAR VEGETABLE STIR-FRY RECIPE - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
VEGETABLE FRIED RICE RECIPE - FOOD FAITH FITNESS
From foodfaithfitness.com
VEGETABLE STIR FRY | RECIPETIN EATS
From recipetineats.com
STIR FRIED NOODLES WITH KIMCHI AND PORK RECIPE - PUREWOW
From purewow.com
THAI STIR-FRY VEGETABLE SALAD RECIPE | LAND O’LAKES
From landolakes.com
CLASSIC MIXED VEGETABLE STIR-FRY | HEALTHY RECIPES | WW CANADA
From weightwatchers.com
STIR-FRIED VEGETABLES | RICARDO
From ricardocuisine.com
DELICIOUS KENTUCKY DERBY RECIPES TO MAKE AT HOME: FRIED CHICKEN …
From goodmorningamerica.com
THAI-STYLE CRUNCHY VEGETABLE SALAD RECIPE - NYT COOKING
From cooking.nytimes.com
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #salads #vegetables #dietary #asparagus #green-yellow-beans
You'll also love