Summer Vegetable Stir Fry Recipes

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VEGETABLE STIR-FRY

This flavorful dish comes together in less than 10 minutes and is so aromatic that mouths will be watering from rooms away. Kelly Graham - Niagara Falls, Ontario

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 9



Vegetable Stir-Fry image

Steps:

  • In a small bowl, combine the cornstarch, broth and soy sauce until smooth; set aside. In a large skillet or wok, stir-fry vegetables in oil for 4-7 minutes or until crisp-tender. Stir in the soy sauce mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.

Nutrition Facts : Calories 110 calories, Fat 7g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 361mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

4 teaspoons cornstarch
1 cup chicken broth
3/4 teaspoon soy sauce
1-1/4 cups julienned celery
1-1/4 cups julienned green pepper
1-1/4 cups julienned carrot
2/3 cup sliced fresh mushrooms
1/3 cup chopped onion
2 tablespoons canola oil

FIVE-VEGETABLE STIR-FRY

"We love the fresh taste and eye-catching color of this easy stir-fry," says Rose Norton of Sandusky, Michigan. "It's especially good in summer when the ingredients from my garden."

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 7 servings.

Number Of Ingredients 15



Five-Vegetable Stir-Fry image

Steps:

  • In a large skillet or wok, stir-fry broccoli in oil for 3-4 minutes or until crisp-tender. Add squash, zucchini, red pepper, onion and garlic; stir-fry for 2-3 minutes or until crisp-tender. , In a small bowl, combine broth, cornstarch, sugar, ginger, salt if desired and cayenne; stir until smooth. Add to skillet. Bring to a boil and boil for 1 minute, stirring constantly. Sprinkle with cilantro. Serve over rice if desired.

Nutrition Facts : Calories 82 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 31mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges

4 cups broccoli florets
2 tablespoons vegetable oil
2 medium yellow summer squash, cut into 1/4-inch slices
2 medium zucchini, cut into 1/4-inch slices
1 large sweet red pepper, cut into 3/4-inch pieces
1 green onion, chopped
2 garlic cloves, minced
1 cup chicken or vegetable broth
1 tablespoon cornstarch
2 teaspoons sugar
1/4 teaspoon ground ginger
1/4 teaspoon salt, optional
1/8 teaspoon cayenne pepper
1 tablespoon minced fresh cilantro
Hot cooked rice, optional

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