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
VEGAN STIR-FRY
This is a quick and easy vegetable stir-fry, perfect to use up whatever fresh vegetables you have in your fridge. I used purple cauliflower because it looks so pretty but regular cauliflower works as well of course.
Provided by Rita
Categories Main Dishes Stir-Fry
Time 40m
Yield 4
Number Of Ingredients 14
Steps:
- Heat oil a large skillet over medium heat and cook onion until soft and translucent, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds. Add veggies in the following order with approximately 2 minutes of sauteing between each addition: carrots, cauliflower, broccoli, and mushrooms last. Pour in soy sauce and mix until all vegetables are well coated with sauce. Cook for 2 minutes.
- Pour in water and add tomatoes, salt, and pepper. Bring to a boil, reduce heat, and bring to a simmer. Cook until all vegetables are fork-tender, but not too soft, 3 to 5 minutes. Add basil towards the end.
- Serve warm on a bed of rice sprinkled with sesame seeds.
Nutrition Facts : Calories 210 calories, Carbohydrate 30.7 g, Fat 7.9 g, Fiber 2.5 g, Protein 4.9 g, SaturatedFat 0.7 g, Sodium 928 mg, Sugar 2.6 g
VEGETARIAN STIR-FRY
I don't eat meat or meat products, although I do eat dairy/eggs- this is a recipe I came up with while browsing the produce at our local farmer's market- hope you enjoy it as much as we did! There are a lot of ingredients, but all harmonious in my opinion.
Provided by MandaPanda
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- The night before preparing this meal, combine tofu with enough soy sauce to lightly coat it, and one of the cloves of garlic- add ginger to taste, and allow to marinate overnight in the refrigerator.
- Combine all vegetables, garlic and 2 tbsp of oil in wok, add crushed red pepper, soy sauce, and ginger to taste, Cook until vegetables begin to soften, add tofu, cook 3 minutes more, and remove from heat. In a separate pan, add remaining oil and bean threads, add soy sauce to taste and heat for 2 minutes- scramble egg in small bowl and drizzle over the bean threads while tossing threads to avoid large clumps of scrambled eggs. When egg is thoroughly cooked, removed from heat and add vegetables- serve hot.
Nutrition Facts : Calories 352.4, Fat 24, SaturatedFat 3.2, Cholesterol 52.9, Sodium 104.8, Carbohydrate 26.5, Fiber 10.2, Sugar 9.5, Protein 15.2
VEGETARIAN STIR FRY
Make and share this Vegetarian Stir Fry recipe from Food.com.
Provided by fawn512
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Prepare ingredients to stir-fry.
- Heat 1 TBS broth in a stainless steel wok or 12 inch skillet. Healthy Stir-Fry onion for about 2 minutes in broth over medium high heat stirring constantly.
- Add red pepper and mushrooms. Continue to stir-fry for another 2 minutes. Add garlic, ginger and continue to cook stirring for another 2-3 minutes.
- Add cabbage, and rest of ingredients and cook for another 2 minutes. Sprinkle with sesame seeds.
Nutrition Facts : Calories 96.9, Fat 2.9, SaturatedFat 0.5, Sodium 517.4, Carbohydrate 14.7, Fiber 3.3, Sugar 5.6, Protein 6.1
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