SPICY VEGGIE STIR-FRY
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 8 servings
Number Of Ingredients 19
Steps:
- For the noodles: Bring a pot of water to a boil. Cook the spaghetti in the boiling water according to the package instructions. Drain, then drizzle with some sesame oil and a little soy sauce in a large bowl and toss.
- For the stir-fry: While the noodles are cooking, mix together the soy sauce, sherry, brown sugar, cornstarch, sriracha and ginger in a bowl. Set aside.
- Heat the peanut oil in a large skillet over medium-high heat. Add the onion and bell peppers and cook, stirring, for 2 to 3 minutes. Add the garlic and cook for 30 seconds to 1 minute more, stirring continuously. Add the zucchini and stir it around, cooking it for 2 minutes more. Add the baby corn and broccoli and cook for a couple of minutes.
- While the veggies are still firm, pour in the sauce. Stir the veggies in the sauce and cook until the sauce is very thick, 1 to 2 minutes more. If it needs to be a little saucier, pour in 1/4 to 1/2 cup hot water and splash in a little more soy sauce.
- Serve the stir-fry over the noodles with a sprinkling of sesame seeds and some slice green onions.
OWEN'S VEGGIE STIR-FRY
Stir-frying is very quick, and helps retain the flavor of the vegetables. This is a recipe all vegetarians have to try! Fluffy white rice is the perfect complement to this dish.
Provided by Dell
Categories World Cuisine Recipes Asian
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Whisk together the cornstarch and water in a small bowl. Mix in the soy sauce and olive oil, and set aside.
- Heat the vegetable oil in a skillet or wok over medium-high heat. Saute the carrot, pepper, and zucchini in oil for about 5 minutes. Stir in the corn, garlic, green onions, and bean sprouts. Pour in the soy sauce mixture. Cook and stir for about 5 minutes, or until vegetables are tender but crisp. Serve immediately.
Nutrition Facts : Calories 213.5 calories, Carbohydrate 13.4 g, Fat 17.7 g, Fiber 3.1 g, Protein 3.1 g, SaturatedFat 2.4 g, Sodium 250.2 mg, Sugar 4.9 g
CITRUS & GINGER STEAMED FISH WITH STIR-FRY VEG
Save time and serve up a healthy weeknight dinner with this quick Asian style white fish recipe with garlic, ginger, red pepper and beansprouts
Provided by Sara Buenfeld
Categories Dinner, Fish Course, Main course
Time 20m
Number Of Ingredients 11
Steps:
- Mix together the orange zest and juice, soy and vinegar. Line the top of a steamer with baking parchment and heat water in the base. Top the fish with a little of the ginger, add to the steamer and spoon over 2 tbsp of the dressing. Cover and steam for 5-6 mins until the fish flakes easily.
- Meanwhile, heat the oil in a non-stick wok and stir-fry the spring onions, garlic, pepper and remaining ginger for 2 mins. Add the beansprouts and cook for 2 mins more. Pour any juices from the fish into the veg. Stir through the dressing, then divide between bowls, top with the fish and scatter over the sesame seeds.
Nutrition Facts : Calories 259 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 33 grams protein, Sodium 1.2 milligram of sodium
CITRUS VEGGIE STIR-FRY
Crunchy cashews and citrus-seasoned sauce will stir your appetite for this colorful vegetable medley. "My husband requests the meatless entree often," says Dorothy Swanson of St. Louis, Missouri, "so it's on the menu at least once a month."
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a bowl, combine the first seven ingredients until blended; set aside. In a large nonstick skillet or wok, stir-fry carrots and peppers in oil for 5 minutes. Add mushrooms and snow peas; stir-fry for 6 minutes. Add green onions; stir-fry for 3 minutes or until the vegetables are crisp-tender., Stir orange juice mixture and add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cashews. Serve with rice.
Nutrition Facts : Calories 400 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 97mg sodium, Carbohydrate 71g carbohydrate (0 sugars, Fiber 5g fiber), Protein 9g protein. Diabetic Exchanges
CITRUS VEGGIE STIR-FRY
Make and share this Citrus Veggie Stir-Fry recipe from Food.com.
Provided by dicentra
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a bowl, combine the first seven ingredients until blended; set aside. In a large nonstick skillet or wok, stir-fry carrots and peppers in oil for 5 minutes.
- Add mushrooms and snow peas; stir-fry for 6 minutes. Add green onions; stir-fry for 3 minutes or until the vegetables are crisp-tender.
- Stir orange juice mixture and add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Stir in cashews. Serve with rice.
Nutrition Facts : Calories 434.1, Fat 9.8, SaturatedFat 1.5, Sodium 103.7, Carbohydrate 77.8, Fiber 5.1, Sugar 12.1, Protein 9.8
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
CITRUS BEEF STIR FRY
This is a recipe I created after enjoying a similar dish at a Chinese restaurant. The fresh orange flavor is wonderful.It was published in a Sunset Magazine Kitchen Cabinet several years ago.
Provided by Quail Trails
Categories Meat
Time 28m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Grate peel from one of the oranges.
- Squeeze juice from both oranges into a bowl, add grated peel, sherry, soy sauce, and ginger.
- Slice meat 1/8th inch thick across the grain, place in marinade.
- Let meat marinate at least 5 minutes or cover and chill for 24 hours.
- Remove beef from marinade before cooking and set aside.
- Mix marinade with corn starch.
- Heat wok or heavy frying pat to high heat, add 2 tsp.
- oil.
- Stir fry meat quickly, in several small batches, until lightly browned.
- Add more oil as needed.
- Stir fry celery, sprouts and snow peas until peas are bright green, about 1 minute.
- Add marinade, stir until boiling, mix in meat and remove from heat and serve.
CITRUS CHICKEN STIR-FRY
Citrus brightens up the dinner table in this stress-free chicken dish from Janice Mitchell in Aurora, Colorado. With plenty of sauce, the healthy stir-fry tastes great over rice.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine cornstarch and orange juice until smooth; set aside. Combine the salt, ginger and pepper; sprinkle over chicken. Set aside., In a large nonstick skillet or wok, stir-fry carrots and onion in 1 teaspoon oil until crisp-tender. Remove and keep warm. , In the same pan, stir-fry chicken in remaining oil until no longer pink. Stir in the marmalade, brown sugar and lemon juice until marmalade is dissolved. , Return carrot mixture to the pan. Stir orange juice mixture; add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice if desired.
Nutrition Facts : Calories 229 calories, Fat 5g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 562mg sodium, Carbohydrate 21g carbohydrate (17g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges
VEGGIE STIR FRY
Made with ingredients I usually have on hand. This is what I make to clean out my fridge, so the veggies are different each time, but I love this version. This can easily be made vegetarian by substituting vegetable broth.
Provided by Kaarin
Categories Lunch/Snacks
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Soak broccoli in water; heat canola oil in large frypan or wok and steam wet broccoli, covered, for 4-5 minutes.
- Add celery, mushrooms, garlic, soy sauce and ginger. Saute uncovered for about 5 more minutes, depending how crunchy you want your veggies.
- Add the chicken broth and bring to a boil. Stir in cornstarch paste and simmer 1 minute.
- Serve over rice, with soy sauce and chow mein noodles.
Nutrition Facts : Calories 88.9, Fat 4.3, SaturatedFat 0.4, Sodium 731.1, Carbohydrate 8.8, Fiber 1.2, Sugar 2, Protein 5.8
CITRUS PORK STIR-FRY
Toasted cashews are the crowning glory to this delicious Citrus Pork Stir-Fry. It serves four and is ready in under half an hour.
Provided by My Food and Family
Categories Home
Time 25m
Yield Makes 4 servings, 1-1/2 cups each.
Number Of Ingredients 7
Steps:
- Heat grill to medium-high heat. Combine all ingredients except nuts.
- Poke small holes in bottom of large disposable aluminum foil pan; fill with meat mixture. Place on grate of grill; cover with lid. Grill 15 min. or until meat is done and vegetables are crisp-tender, stirring frequently.
- Top with nuts.
Nutrition Facts : Calories 290, Fat 14 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 65 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 27 g
STIR-FRY VEGGIE PLATTER
Make and share this Stir-fry Veggie Platter recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 23m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In large wok or skillet, heat 1 tablespoon oil over high heat until almost smoking.
- Add carrots, bell pepper and onion.
- Season with lemon pepper and stir-fry until crisp-tender, about 3 minutes.
- Remove vegetables to platter.
- Heat 1 tbsp.
- oil in wok.
- Add tomato, broccoli, asparagus and garlic.
- Season with lemon pepper and stir-fry until crisp-tender, about 3 minutes.
- Remove vegetables to platter.
- Heat 1 tbsp.
- oil in wok.
- Add mushrooms and season with lemon pepper.
- Stir-fry until tender, about 2 minutes.
- Remove mushrooms to platter.
- Sprinkle vegetables with sesame seeds and serve with pita bread.
Nutrition Facts : Calories 377.3, Fat 12.4, SaturatedFat 1.1, Sodium 424.2, Carbohydrate 58, Fiber 8.6, Sugar 9.9, Protein 13.5
CITRUS CHICKEN STIR FRY
Chicken stir fry has a light orange flavor. Quick, easy, and so good.
Provided by cookied
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Stir-Fry
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil.
- Stir in whole-wheat noodles and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through but is firm to the bite, 5 to 8 minutes. Drain well and set aside.
- Combine chicken stock, orange marmalade, tamari sauce, whole ginger root piece, and ground black pepper in a pot over medium-high heat.
- Bring sauce to a boil and reduce heat to medium. Simmer until sauce reduces and thickens; about 20 minutes.
- Remove sauce from heat. Stir in lemon juice and set aside.
- Heat peanut oil in a large skillet over medium-high heat.
- Cook and stir chicken in hot oil until golden, no longer pink in the center, and the juices run clear, 5 to 10 minutes.
- Remove chicken from skillet and set aside, leaving oil in the pan.
- Cook and stir the stir-fry vegetables in the same skillet used for the chicken until vegetables are almost tender, 4 to 5 minutes.
- Remove ginger root piece from sauce and discard.
- Stir chicken and sauce into vegetables and cook until heated through, 1 to 2 minutes.
- Serve over whole-wheat noodles.
Nutrition Facts : Calories 848.8 calories, Carbohydrate 112.5 g, Cholesterol 129.4 mg, Fat 17.5 g, Fiber 15.7 g, Protein 67.6 g, SaturatedFat 3.6 g, Sodium 1838.1 mg, Sugar 29.1 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
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