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
VEGETABLE FRIED RICE
This dish combines the nutty flavor of brown rice with the fresh taste of bell peppers, baby peas, and other vegetables.
Provided by dakota kelly
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- In a saucepan bring water to a boil. Stir in rice. Reduce heat, cover and simmer for 20 minutes.
- Meanwhile, heat peanut oil in a large skillet or wok over medium heat. Add onions, bell pepper, garlic and pepper flakes, to taste. Cook 3 minutes, stirring occasionally.
- Increase heat to medium-high and stir in cooked rice, green onions and soy sauce. Stir-fry for 1 minute. Add peas and cook 1 minute more. Remove from heat. Add sesame oil and mix well. Garnish with peanuts, if desired.
Nutrition Facts : Calories 299.1 calories, Carbohydrate 36.7 g, Fat 14.7 g, Fiber 4.9 g, Protein 8.5 g, SaturatedFat 2.2 g, Sodium 731.3 mg, Sugar 4.5 g
VEGETABLE FRIED RICE
A colorful medley of vegetables star in this easy fried rice recipe.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that's only half set, about 10 seconds; scoop onto a plate.
- Add the remaining tablespoon oil, then add the spinach, broccoli, bell pepper, carrots, snow peas, garlic, ginger, soy sauce and 1/4 teaspoon salt and stir-fry until crisp-tender, about 2 minutes.
- Add the rice, stirring to break up any clumps, and spread it out in the skillet. Cook until heated through, about 3 minutes. Return the egg to the skillet and cook, stirring and breaking up the egg, to mix it in thoroughly, about 1 minute. Season with additional salt if needed. Stir in the sesame oil and serve.
VEGETABLE FRED
Strange name, but very yummy side dish. I'm not a fan of frozen mix veggies, but when done this way I sure am! I've used a 16 oz. bag and it worked just fine, and I've always used the cracker crumbs on mine.
Provided by Aunt Paula
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Cook veggies according to package, adding 2 Tbsp.
- butter, the salt, and garlic salt.
- To 8 tbsp.
- melted butter add flour to make paste.
- Stir into veggies and cook until thickened, stirring constantly.
- Remove from heat and stir in sour cream and cheese.
- Pour into greased casserole dish and cover with crushed Ritz crackers or bread crumbs.
- Bake at 350° for 30 minutes.
Nutrition Facts : Calories 279, Fat 19.8, SaturatedFat 12.1, Cholesterol 47.6, Sodium 352.6, Carbohydrate 22.4, Fiber 4.2, Sugar 0.5, Protein 5.4
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- Mince the onion. Mince the garlic. Mince the ginger, if using. Peel the carrots, then dice them. Shred the cabbage. Chop off the bottoms of the bok choy, then thinly slice the leaves (chiffonade).
- In a large skillet or wok, heat 2 tablespoons sesame oil. Saute the carrots and onion for 2 minutes. Add the bok choy, cabbage, garlic and ginger (if using) and saute for 2 minutes.
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4.9/5 (35)Total Time 45 minsCategory RiceCalories 439 per serving
- Take your rice out of the refrigerator. Wet your hands, and break up any clumps with your fingers. Set aside on the counter for 1 hour, so the rice can come up to room temperature.
- Wash, rinse, and drain your rice, and prepare it how you would normally either in your rice cooker or using our stovetop rice cooking method.To the rice and water, add the sesame oil, dark soy sauce, soy sauce, salt, turmeric (if using) and MSG (if using). Stir until the rice and seasonings are well-mixed. Cook the rice.
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