STIR-FRIED ASIAN VEGETABLES
As with most stir-fries I add and delete ingredients depending upon what I have on hand. This is a good basic veggie stir-fry from Cooking Light. Prep all of the ingredients before you start cooking because the cooking phase is quick.
Provided by lazyme
Categories Corn
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine first 5 ingredients in a small bowl; stir with a wire whisk until well-blended.
- Set aside.
- Heat oil in a wok or large nonstick skillet over high heat.
- Add carrot, celery, and onion; stir-fry 2 minutes.
- Add snow peas, corn, and mushrooms; stir-fry 2 minutes.
- Add broth mixture; stir-fry 1 minute or until thick and bubbly.
Nutrition Facts : Calories 153, Fat 4.1, SaturatedFat 0.6, Sodium 733.3, Carbohydrate 25.9, Fiber 5.3, Sugar 6.6, Protein 7.5
ASIAN BEEF AND VEGETABLE STIR FRY
Provided by Food Network
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips.
- Combine vegetables and 3 tablespoons water in large nonstick skillet. Cover and cook over medium-high heat 4 minutes or until crisp-tender. Remove and drain.
- Heat same pan over medium-high heat until hot. Add 1/2 of beef and 1/2 of garlic; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove. Repeat with remaining beef and garlic.
- Return all beef and vegetables to pan. Add stir-fry sauce and red pepper; heat through. Spoon over rice. Sprinkle with peanuts, if desired.
- Beef. It's What's For Dinner
ASIAN VEGETABLE STIR-FRY
A colorful medley of quick and flavorful frozen vegetables brightens a basic meatless stir-fry served with instant rice.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- In 12-inch skillet, heat oil over medium heat. Cook onion, carrot and garlic in oil 5 to 7 minutes, stirring occasionally, until slightly tender.
- Cook rice in water as directed on package; cover to keep warm.
- Into mixture in skillet, stir mushrooms, frozen vegetables in sauce, stir-fry sauce and pepper flakes; cook 5 to 7 minutes, stirring occasionally, until vegetables are tender. Serve over rice.
Nutrition Facts : Calories 330, Carbohydrate 62 g, Cholesterol 0 mg, Fat 1/2, Fiber 4 g, Protein 7 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1160 mg, Sugar 12 g, TransFat 0 g
ASIAN BEEF AND VEGETABLE STIR-FRY
The Asian Beef & Vegetable Stir-Fry is a delicious blend of savory flavors. Use lean beef to make this meal a quick and healthy option for any day of the week!
Provided by Beef. It's What's for Dinner.
Categories Trusted Brands: Recipes and Tips Beef. It's What's for Dinner
Yield 4
Number Of Ingredients 7
Steps:
- Cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips.
- Combine vegetables and 3 tablespoons water in large nonstick skillet. Cover and cook over medium-high heat 4 minutes or until crisp-tender. Remove and drain.
- Heat same pan over medium-high heat until hot. Add half of beef and half of garlic; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove. Repeat with remaining beef and garlic.
- Return all beef and vegetables to pan. Add stir-fry sauce and crushed red pepper; heat through. Serve over rice. Sprinkle with peanuts, if desired.
Nutrition Facts : Calories 333.1 calories, Carbohydrate 35.3 g, Cholesterol 38.9 mg, Fat 9.6 g, Fiber 2.1 g, Protein 25.2 g, SaturatedFat 1.9 g, Sodium 321.9 mg, Sugar 7.5 g
CHINESE VEGETABLE STIR FRY
My daughter found this on ABCNEWS.com and has made it several times now. Sometimes we are missing an ingredient the recipe calls for so we just add something different. We use a 4 ounce can of sliced mushrooms instead of the shitake. We also use frozen broccoli and snow peas to speed this recipe up.
Provided by Charlotte J
Categories Vegetable
Time 24m
Yield 4 serving(s)
Number Of Ingredients 13
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.
STIR-FRIED VEGETABLES
A great vegetable side dish with an incredible sauce. It goes perfectly with steamed brown or white rice.
Provided by Natasha Kay
Categories Side Dish Vegetables
Time 20m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 125.2 calories, Carbohydrate 13.2 g, Cholesterol 0.7 mg, Fat 7.4 g, Fiber 3.7 g, Protein 3.8 g, SaturatedFat 1.2 g, Sodium 238.1 mg, Sugar 5 g
EASY ASIAN VEGGIE STIR FRY
Make and share this Easy Asian Veggie Stir Fry recipe from Food.com.
Provided by Parsley
Categories Onions
Time 17m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat sesame oil over med-high heat in a large skillet or wok.
- Add the mushrooms, onion, bok choy, water chestnuts, garlic, red pepper flakes, ginger, and pepper. Stir fry for about 3 minutes.
- In a small cup whisk together soy sauce and honey; pour into skillet.
- Continue to stir fry for a few more minutes or until they are crisp-tender -- or to your desired tenderness.
Nutrition Facts : Calories 92, Fat 2.1, SaturatedFat 0.3, Sodium 232, Carbohydrate 16.4, Fiber 3.4, Sugar 9, Protein 5.2
STIR-FRIED CHINESE VEGETABLES
Provided by Food Network
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Heat a large wok over high heat. Add 2 tablespoons of the oil. When the oil is hot, add the ginger, garlic, and chili flakes and stir-fry just until they are aromatic, about 30 seconds. Scoop out the aromatics and set them aside.
- Add the remaining oil to the wok. When it is hot, add the onion pieces and stir-fry until they turn glossy and bright, 1 to 2 minutes.
- Add the bok choy and the Chinese broccoli stem pieces. Stir-fry 1 to 2 minutes more.
- Add the long beans and the 1-inch scallion pieces. Continue stir-frying until they are bright green and glossy, 1 to 2 minutes more.
- Add the Napa cabbage and the Chinese broccoli leaves, along with about 1/3 cup of the hot stock and the reserved aromatics. Continue stir-frying until the vegetables are all tender-crisp, about 2 minutes more. Add the remaining stock, soy sauce, and cornstarch mixture and stir-fry until the vegetables all look lightly glazed with sauce, about 1 minute more.
- Transfer the stir-fried vegetables to a heated serving dish. Garnish with the sliced scallions and sesame seeds and serve immediately.
ASIAN BEEF VEGETABLE STIR-FRY
My aunt lived in the town where I went to college, and for my birthday, I could request any meal, and she would prepare it for my friends and me. This recipe of hers remains one of my favorites.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the cornstarch, consomme, soy sauce and sugar until smooth; set aside. In a large skillet or wok, stir-fry beef in batches in hot oil for 2-3 minutes or until no longer pink. Remove and keep warm. , In the same pan, stir-fry onion and celery for 5 minutes. Add mushrooms and green onions; stir-fry 3-4 minutes longer or until vegetables are tender. , Return beef to the pan. Add spinach. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir until thickened. Serve with rice if desired.
Nutrition Facts : Calories 233 calories, Fat 8g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 830mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 2g fiber), Protein 26g protein.
More about "stirfriedasianvegetables recipes"
EASY VEGETABLE STIR FRY RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
5/5 (64)Total Time 25 minsCategory EasyCalories 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.
ASIAN STIR-FRY RECIPE WITH NOODLES & VEGETABLES - ONE …
From oneingredientchef.com
STIR FRIED VEGETABLES (WORKS FOR ANY VEGGIES!)
From slenderkitchen.com
10 BEST CHINESE BEEF AND VEGETABLE STIR FRY RECIPES
From yummly.com
TOP 10 CHINESE STIR-FRY RECIPES - THE SPRUCE EATS
From thespruceeats.com
40 ASIAN STIR-FRY RECIPES THAT WON’T HAVE YOU MISSING …
From tasteofhome.com
ASIAN VEGETABLE STIR FRY - RECIPE GIRL
From recipegirl.com
VEGETABLE STIR FRY | RECIPETIN EATS
From recipetineats.com
CHINESE VEGETABLE STIR-FRY - ONCE UPON A CHEF
From onceuponachef.com
STIR-FRIED VEGETABLES (YASAI ITAME) 野菜炒め • JUST ONE …
From justonecookbook.com
ASIAN VEGETABLE STIR FRY - KAWALING PINOY
From kawalingpinoy.com
STIR-FRY VEGETABLES! THE 26 MOST USED – FOODS TREND
From foodstrend.com
VEGETABLE ASIAN STIR FRY NOODLES - THE ENDLESS MEAL®
From theendlessmeal.com
20 BEST CHINESE VEGETABLE STIR FRY RECIPES
From omnivorescookbook.com
ASIAN VEGETABLES - EASY ASIAN VEGETABLE RECIPES
From foodandwine.com
STIR-FRIED VEGETABLES | RICARDO
From ricardocuisine.com
STIR-FRIED ASIAN VEGETABLES RECIPE | MYRECIPES
From myrecipes.com
Servings 6Calories 119 per serving
- Heat oil in a wok or large nonstick skillet over high heat. Add carrot, celery, and onion; stir-fry 2 minutes. Add snow peas, corn, and mushrooms; stir-fry 2 minutes. Add broth mixture; stir-fry 1 minute or until thick and bubbly.
BEEF VEGETABLE STIR-FRY - THE WOKS OF LIFE
From thewoksoflife.com
VEGETARIAN STIR-FRIED SWEET WHEAT VEGETABLES - SIMPLE CHINESE FOOD
From simplechinesefood.com
ASIAN STYLE STIR FRY VEGGIES / THE GRATEFUL GIRL COOKS!
From thegratefulgirlcooks.com
EASY ASIAN VEGETABLE STIR FRY WITH NOODLES - THE FIERY VEGETARIAN
From thefieryvegetarian.com
CHINESE MIXED VEGETABLE STIR FRY - FOOD & TRAVEL BLOG
From greedygourmet.com
ASIAN VEGETABLE STIR-FRY RECIPE - GREEN GIANT
From greengiant.com
CHINESE VEGETABLES (HOW TO STIR FRY) - TASTE OF ASIAN FOOD
From tasteasianfood.com
STIR-FRIED ASIAN VEGETABLES RECIPE | EAT SMARTER USA
From eatsmarter.com
50 CHINESE STIR FRY VEGETABLE RECIPE COLLECTION, TARLA DALAL
From tarladalal.com
THAI STIR-FRIED NOODLES RECIPE WITH VEGETABLES - THE SPRUCE EATS
From thespruceeats.com
STIR-FRY-CHINESE-VEGETABLES-RECIPE - TASTE OF ASIAN FOOD
From tasteasianfood.com
STIR-FRIED MIXED VEGETABLES - ASIAN INSPIRATIONS
From asianinspirations.com.au
CHINESE VEGETABLE STIR FRY - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
STIR-FRIED YAM WITH VEGETABLES RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
STIR-FRIED ASIAN NOODLES AND VEGETABLES RECIPE - EAT SMARTER USA
From eatsmarter.com
ASIAN VEGETABLE STIR FRY - EASY, HEALTHY, DELICIOUS!
From yummyaddiction.com
15 DELICIOUS & HEALTHY ASIAN VEGETABLES YOU MUST KNOW ABOUT
From morningchores.com
ASIAN VEGETABLE STIR FRY - MY DAINTY KITCHEN
From mydaintykitchen.com
DR FUHRMAN'S ASIAN VEGETABLE "STIR-FRY" - BIGOVEN.COM
From bigoven.com
VEGETABLES FOR ASIAN STYLE STIR FRY | ARCTIC GARDENS - GRAVES
From arcticgardens.ca
VEGETABLE STIR FRY - HOW TO PREPARE IN 4 EASY STEPS - TASTE OF ASIAN …
From tasteasianfood.com
ASIAN VEGETABLE STIR-FRY NOODLES - MODERN HONEY
From modernhoney.com
ASIAN VEGETABLE STIR-FRY RECIPE | MYRECIPES
From myrecipes.com
You'll also love
Related Search