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
STIR-FRIED MIXED VEGETABLES THAI STYLE
Posted for ZWT 2006. This is from my Simply Cooking Thai & Chinese cookbook. Another QETH (quick, easy, tasty and healthy dish)
Provided by Galley Wench
Categories Peppers
Time 20m
Yield 4 serving(s)
Number Of Ingredients 15
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.
VEGETABLE STIR-FRY
Break out the wok for an Asian-style Vegetable Stir-Fry recipe from Food Network, made with broccoli, bell peppers, squash, eggplant, bok choy and even tofu.
Provided by Food Network
Categories main-dish
Time 20m
Yield 6 servings
Number Of Ingredients 16
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.
Nutrition Facts : Calories 183 calorie, Fat 11 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 618 milligrams, Carbohydrate 15 grams, Fiber 4 grams, Protein 7 grams, Sugar 8 grams
MIXED VEGETABLE STIR FRY
Steps:
- Combine sauce ingredients in a bowl.
- Place a wok over high heat until hot. Add oil, swirling to coat sides. Add garlic and ginger; cook stirring, until fragrant, about 10 seconds. Add carrots, lotus root, jicama, zucchini and mushrooms; stir fry for 1 minute.
- Add water, cover and cook for 3 minutes. Add bell pepper and asparagus; stir fry for 1 minute. Add sauce and bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens.
STIR-FRIED CHINESE VEGETABLES
Chinese food is a favorite of mine. This is a lighter version using reduced sodium soy sauce, so is better for you (or at least for my Blood Pressure.)
Provided by Trisha W
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine the first 4 ingredients in a small bowl and set aside.
- Heat the oil in a large non-stick skillet, then add the cabbage and bell pepper stir frying 3 minutes.
- Next stir in the broth mixture, snow peas and carrots, reducing the heat, and cook another 3 minutes, stirring often, until the vegetables are tender crisp and sauce is thickened.
- Add the last two items, cooking about 1 more minute, stirring frequently, until heated through.
Nutrition Facts : Calories 62.6, Fat 2.6, SaturatedFat 0.4, Sodium 232.9, Carbohydrate 8.4, Fiber 2.5, Sugar 3.9, Protein 2.6
STIR FRIED TEMPEH AND VEGETABLES
I was looking for ways to cook tempeh and didn't find a lot. This was inspired by many sources. I know it looks like a lot of spices, but I've tried it with less and the tempeh is just too bland.
Provided by Jeri Roth Lande
Categories Tempeh
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Cut tempeh into 1/2 inch cubes.
- Mix the next 9 ingredients to make a marinade.
- Pour it over the tempeh in a ziploc bag. Seal and refrigerate for 1 hour or longer. Turn it over occasionally, if you think of it.
- Heat the olive oil in a large pan.
- Add onions and cook, stirring occasionally, until they start to brown.
- Add mushrooms and cook another couple minutes.
- Add tempeh and marinade. Stir and cook a few more minutes.
- Add green beans. Cook and stir until green beans are cooked through.
EASY STIR FRIED VEGETABLES
One of the things I really like about stir-fry is that you can add or subtract whatever vegetables you like and it still tastes great. It's such a great way to use up those veggies in your fridge, so please, use whatever you have on hand. All of these veggies can be found year-round so it's easy to make whenever you are in the mood.
Provided by Lvs2Cook
Categories Vegetable
Time 22m
Yield 4-5 serving(s)
Number Of Ingredients 11
Steps:
- Saute the peppers, carrots and broccoli in oil in a wok or large skillet until the veggies are crisp-tender, about 3-4 minutes.
- Combine the soy sauce and ginger and add to the pan with the green onions and stir-fry for 1 minute.
- Combine cornstarch, broth and water and whisk until smooth and gradually stir into the vegetables.
- Bring to a boil and cook and stir for 2 minutes or until thickened.
Nutrition Facts : Calories 165.9, Fat 11, SaturatedFat 1.5, Sodium 487.9, Carbohydrate 14.5, Fiber 2.8, Sugar 4.2, Protein 4.1
STIR FRY BEEF AND VEGETABLES
Make and share this Stir Fry Beef and Vegetables recipe from Food.com.
Provided by Rita1652
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Toss beef in bowl with soy sauce and sherry.
- Cover and marinate for 30 minutes.
- Heat oil in wok, or wide frying pan.
- Add garlic and ginger and saute over high heat.
- Add drained beef (reserve marinade).
- Stir fry until meat is brown.
- Add scallions, celery, carrots, broccoli and mushrooms.
- Cover and steam about 5 minutes.
- Mix water, cornstarch, sesame oil and marinate in small bowl; pour into pan.
- Heat to boiling.
- Cook until thickened.
- Serve over rice.
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- Meanwhile, prepare the vegetables. Rinse the cabbage and cut into about 1-inch pieces. Peel the carrots and cut into 1/2-inch slices on the diagonal. Rinse the broccoli and cut into bite size florets. Set aside.Note: you can use any vegetables you like here. If you are on a keto diet, substitute carrots for cauliflower or green beans for example.
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