Stir Fry Veggie Platter Recipes

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VEGGIE STIR-FRY

Valerie Belley of St. Louis, Missouri stir-fries a medley of six vegetables to create this colorful side dish for two that she serves on a bed of rice. "It's hard to believe to beat this elegant dish.

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 2 servings.

Number Of Ingredients 12



Veggie Stir-Fry image

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.

Nutrition Facts : Calories 150 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 939mg sodium, Carbohydrate 17g carbohydrate (7g sugars, Fiber 5g fiber), Protein 6g protein. Diabetic Exchanges

2 teaspoons cornstarch
1/2 cup cold water
3 tablespoons soy sauce
1 cup fresh broccoli florets
1 medium carrot, thinly sliced
1/2 small onion, julienned
1 tablespoon vegetable oil
1 cup shredded cabbage
1 small zucchini, julienned
6 large mushrooms, sliced
1/2 teaspoon minced garlic
Hot cooked rice, optional

STIR-FRY VEGGIE PLATTER

Make and share this Stir-fry Veggie Platter recipe from Food.com.

Provided by Dancer

Categories     Vegetable

Time 23m

Yield 4 serving(s)

Number Of Ingredients 12



Stir-fry Veggie Platter image

Steps:

  • In large wok or skillet, heat 1 tablespoon oil over high heat until almost smoking.
  • Add carrots, bell pepper and onion.
  • Season with lemon pepper and stir-fry until crisp-tender, about 3 minutes.
  • Remove vegetables to platter.
  • Heat 1 tbsp.
  • oil in wok.
  • Add tomato, broccoli, asparagus and garlic.
  • Season with lemon pepper and stir-fry until crisp-tender, about 3 minutes.
  • Remove vegetables to platter.
  • Heat 1 tbsp.
  • oil in wok.
  • Add mushrooms and season with lemon pepper.
  • Stir-fry until tender, about 2 minutes.
  • Remove mushrooms to platter.
  • Sprinkle vegetables with sesame seeds and serve with pita bread.

Nutrition Facts : Calories 377.3, Fat 12.4, SaturatedFat 1.1, Sodium 424.2, Carbohydrate 58, Fiber 8.6, Sugar 9.9, Protein 13.5

3 tablespoons canola oil, divided use
4 medium carrots, peeled and thinly sliced
2 green bell peppers, seeded and sliced 1/2 inch thick
1 medium onion, sliced 1/2 inch thick
lemon pepper
2 medium yellow tomatoes, seeded and chopped
2 cups broccoli florets
1 lb asparagus, trimmed and cut into 2-inch lengths
2 cloves garlic, minced
4 portabella mushrooms, stemmed and sliced
sesame seeds, for garnish
4 pita breads, cut in half

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