THE EASIEST VEGETABLE STIR FRY
Steps:
- In a wok or large skillet add 1 Tablespoon olive oil over medium high heat. Add bell pepper, peas, carrots, mushrooms, broccoli, baby corn, and water chestnuts. Sauté 2-3 minutes until veggies are almost tender.
- In a small whisk together soy sauce, garlic, brown sugar, sesame oil, chicken broth, and cornstarch.
- Pour over veggies and cook until the sauce has thickened. Garnish with chopped green onions and sesame seeds if desired
Nutrition Facts : Calories 152 kcal, Carbohydrate 27 g, Protein 5 g, Fat 4 g, SaturatedFat 1 g, Sodium 643 mg, Fiber 4 g, Sugar 12 g, ServingSize 1 serving
WEIGHT WATCHERS VEGETABLE-PEANUT STIR-FRY - 5 POINTS
This dish will last in the refrigerator for up to 3 days. You may add additional protein by stir-frying skinless, boneless chicken, peeled shrimp and/or firm, cubed tofu with the vegetables (change the points value). Absolutely delish! 5POINTS per serving
Provided by xpnsve
Categories One Dish Meal
Time 35m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a wok or large skillet over high heat. Add onion, bok choy, carrots, peppers, mushrooms, broccoli and asparagus; cook 5 minutes, stirring frequently.
- Add soy sauce and cook until vegetables are crisp-tender, about 2 minutes more.
- Whisk cornstarch into broth in a small cup and add to pan; simmer until sauce thickens, about 1 minute.
- Spoon stir-fry onto rice on individual plates and top each serving with peanuts. Yields about 1 1/2 cups of vegetables, 1 tablespoon of peanuts and 1/2 cup of rice per serving.
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
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
CHINESE VEGETABLE STIR FRY
Chinese vegetable stir fry is a quick, easy and delicious recipe. Take only 20 minutes to prepare, Best to serve with rice, noodles or just eat straight from the wok!
Provided by KP Kwan
Categories Main Course
Time 20m
Number Of Ingredients 13
Steps:
- Cut the broccoli and cauliflower into florets.
- Peel and cut the carrots into wedges.
- Remove the stings of the snow peas.
- Cut the capsicums into triangular pieces
- Blanch the vegetables. Drained and set aside.
- Heat up the vegetable oil in the wok.
- Saute the garlic until fragrant over low heat.
- Add the salt, sugar, ground white pepper, oyster sauce, cornflour and water. Cook until the sauce becomes translucent.
- Add the blanched vegetables. Stir-fried over high heat until it turns fragrant.
- Dish out and serve.
Nutrition Facts : Calories 165 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 8 grams fat, Fiber 7 grams fiber, Protein 6 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 1367 milligrams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
FIVE VEGETABLE STIR-FRY
Make and share this Five Vegetable Stir-Fry recipe from Food.com.
Provided by Lavender Lynn
Categories Onions
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Make vegetable pieces attractive. Cut broccoli florets from stem to bloom into 1/3″ slices. Cut onion into 8ths then separate slices. Carve and slice carrot into clover leafs. Slice cabbage in 1/2″ strands. Cut red pepper into squares, then diagonally halve the squares. Make green onion flowers.
- Spray large nonstick skillet with vegetable oil spray. Heat 1 teaspoon oil in skillet over medium-high heat. Add carrots, onion, and bell pepper. Saute 6 minutes. Add 1 teaspoon oil, broccoli and cabbage. Add broth; stir-fry until cabbage wilts and vegetables are crisp-tender, about 8 minutes. Stir in mint. Season with salt and pepper.
FIVE-VEGETABLE STIR-FRY
Categories Vegetable Stir-Fry Kid-Friendly Quick & Easy Broccoli Bell Pepper Summer Healthy Potluck Bon Appétit Small Plates
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Spray large nonstick skillet with vegetable oil spray. Heat 1 tablespoon oil in skillet over medium-high heat. Add carrots, onion and bell pepper. Sauté 6 minutes. Add 1 teaspoon oil, broccoli and cabbage. Add broth; stir-fry until cabbage wilts and vegetables are crisp-tender, about 8 minutes. Stir in mint. Season with salt and pepper.
TOFU STIR-FRY
Get children to help you chop the vegetables and make the sauce for this colourful, simple tofu stir-fry. It's perfect when you need a quick and easy family meal
Provided by Monaz Dumasia
Categories Dinner
Time 30m
Number Of Ingredients 14
Steps:
- Stir together the soy sauce, honey and vinegar in a bowl, then set aside.
- Pat the tofu chunks dry, then season well. Heat half the oil in a wok or large frying pan over a high heat. Fry the tofu for 5 mins until golden, stirring occasionally. Add the garlic and ginger and fry for 1 min more. Tip the tofu mixture into a bowl, pour over half the soy dressing and set aside.
- Add the remaining oil to the wok. Add the vegetables and cook for 5 mins until beginning to turn golden, then add a good splash of water and cook for 3-5 mins more until tender.
- Stir the cornflour and 1 tbsp water into the remaining soy dressing, then tip into the wok, allow to bubble for 30 seconds, stirring to coat everything in the sauce. Sprinkle over the spring onion, sesame seeds and coriander. Serve with rice.
Nutrition Facts : Calories 240 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 15 grams protein, Sodium 1.09 milligram of sodium
VEGETABLE STIR FRY
Provided by Food Network
Time 15m
Yield 6 servings, 1 cup each
Number Of Ingredients 8
Steps:
- 1. Heat oil and Mrs. Dash® Original Blend over high heat.
- 2. Add carrots and broccoli, cook for 2 minutes, stirring constantly. Add mushrooms and snow peas and cook for 2 more minutes.
- 3. Add tomato wedges and red wine vinegar, stir for another minute or until vegetables are crisp-tender.
GINGER VEGETABLE STIR-FRY
Ginger Vegetable Stir-Fry is a fast, fresh, delicious vegan meal that is full of healthy veggies and big flavors. Add chicken, tofu or other additional protein on top if you like, or serve as-is, or over rice, quinoa or cauliflower rice.
Time 30m
Yield Serves 3-4
Number Of Ingredients 21
Steps:
- Make sauce: In a measuring cup or small bowl, stir together all sauce ingredients.
- Prepare stir-fry: Heat a large skillet or wok over high heat. Add the mushrooms and "dry fry" them (without oil) for a couple of minutes, stirring frequently. They will lose some of their water. Transfer to a bowl and set aside. Add oil to skillet and allow it to heat. Add carrots, green beans and bell pepper to the skillet, and cook 5 minutes, stirring occasionally, until vegetables are crisp-tender.
- Add cooked mushrooms and cashews to the skillet and stir. Add the tahini to the skillet and stir for 30-60 seconds to melt the tahini. Add the sesame sauce and cook, stirring, for 30-60 seconds. It should thicken up a bit and coat the vegetables. If it seems too thick, add 1-2 tablespoons of water.
- Remove skillet from heat and either plate into 3-4 wide, flat bowls, or one large bowl for family-style service. Garnish with green onions and sesame seeds,
- Serves 3-4, depending on appetites.
STIR-FRIED PORK WITH FIVE VEGETABLES
Categories Pork Marinate Stir-Fry Broccoli Green Bean Bell Pepper Carrot Squash Healthy Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 18
Steps:
- Mix pork, 2 teaspoons soy sauce, 1 teaspoon orange peel, and 1 teaspoon ginger in medium bowl; let stand 1 hour.
- Mix orange juice, next 4 ingredients, and 2 teaspoons soy sauce in small bowl.
- Bring 3/4 cup water to boil in large nonstick skillet. Add beans and carrots; cover and cook 3 minutes. Add broccoli, bell pepper, and squash; cover and cook 2 minutes. Drain vegetables; set aside.
- Heat same skillet over high heat. Add oil, garlic, 1 teaspoon orange peel, and 1 tablespoon ginger; stir 10 seconds. Add pork and stir-fry 1 minute. Add cooked vegetables; stir-fry until pork is cooked, about 2 minutes. Remix orange-juice mixture; add to skillet and stir-fry until sauce thickens, about 1 minute. Sprinkle with green onions and serve.
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PORK VEGETABLE STIR-FRY - CANADIAN FOOD FOCUS
From canadianfoodfocus.org
5/5 (1)Total Time 40 minsCategory Main CourseCalories 230 per serving
- In a bowl, combine soy sauce, sugar, garlic, ginger and pepper flakes; toss pork strips in mixture; cover and marinate for 30 minutes.
- Heat oil in a non-stick skillet over high heat. Remove pork strips from marinade, reserving marinade. Stir-fry pork strips for 3-4 minutes or until cooked through; remove and set aside. Add carrots and broccoli to skillet; cook for 2 minutes or until partially softened (if pan is dry, add 2 Tbsp/30 mL of the orange juice). Add bok choy, red pepper and stir-fry until tender-crisp, about 2 minutes.
- Return pork strips to skillet with reserved marinade and orange juice. Stir-fry for about 1 minute, until sauce is thickened. Serve with rice or noodles.
FIVE-VEGETABLE STIR-FRY WITH LENTILS RECIPE - FOOD & WINE
From foodandwine.com
4/5 (1)Category VegetablesServings 4
- In a medium saucepan, combine the lentils, 2 cups of the water, and 3/4 teaspoon of the salt. Bring to a boil, reduce the heat, and simmer, partially covered, until the lentils are just tender but not falling apart, 25 to 30 minutes. Drain if necessary, cover, and set aside.
- Meanwhile, in a large nonstick frying pan or a wok, heat 1 tablespoon of the oil over moderately high heat. Add half of the ginger and scallions and cook, stirring, for 30 seconds. Add the turnips and carrots and cook, stirring, for 2 minutes. Add 1 cup of the water, 3/4 teaspoon of the salt, and the vinegar. Boil until the vegetables are tender and no liquid remains in the pan, about 10 minutes. Transfer the vegetables to a large bowl.
- In the same pan, melt the butter with the remaining 2 tablespoons of oil over moderately high heat. Add the remaining ginger and scallions and cook, stirring, for 30 seconds. Add the Brussels sprouts and cook, stirring, for 2 minutes. Add the green beans and the remaining 1/3 cup of water and 1 teaspoon salt. Reduce the heat and simmer until the vegetables are just tender, about 5 minutes. Stir in the carrot mixture and the drained lentils and toss gently to combine.
STICKY CHINESE FIVE SPICE VEGETABLE STIR FRY
From lowlyfood.com
5/5 (2)Category Main CourseCuisine Asian, ChineseTotal Time 30 mins
- First cook the rice. Place the rice in a deep saucepan, cover with water and bring to the boil. Reduce to a simmer, cover and cook for 15 - 20 minutes until the rice is soft. Drain and fluff the rice with a fork. Leave to rest in the saucepan until needed.
- Whilst the rice is cooking make the five spice sauce. Peel and grate the ginger into a small bowl. Then combine with the rest of the sauce ingredients and a pinch of salt. Mix well.
- When the rice has about 10 minutes left fry the vegetables. Halve the peppers, removing the stem and seeds. Then slice lengthways into thin strips. Halve and chop the carrots into thin batons. Heat the sunflower oil in a large frying pan over a high heat, toss the peppers, carrots and peas into the oil and fry for about 3 - 5 minutes until the vegetables start to soften. Pour the five spice mixture to the pan and cook for a further 3 minutes until the sauce reduces and the vegetables begin to take some colour. Remove from the heat.
- Once the vegetables have cooked immediately plate the portions of cooked rice and pour the fried vegetables over the top. Slice the spring onions and sprinkle over each dish to garnish along with the sesame seeds.
VEGETABLE STIR FRY - RECIPETIN EATS
From recipetineats.com
5/5 (21)Total Time 15 minsCategory Mains, SideCalories 95 per serving
- Place cornflour and soy sauce in a bowl and mix until cornflour is dissolved, then mix in remaining Sauce ingredients.
VEGETABLE STIR FRY WITH NOODLES - THE STUDENT FOOD PROJECT
From thestudentfoodproject.com
Servings 1Category Main Courses
NADIYA HUSSAIN'S INDIAN FIVE-SPICE VEGETABLE STIR FRY RECIPE
From thehappyfoodie.co.uk
Servings 2Total Time 40 minsCategory Dinner, Lunch, Main Course
FIVE-SPICE BEEF AND BROCCOLI STIR-FRY RECIPE - CHATELAINE.COM
From chatelaine.com
3.8/5 (38)Estimated Reading Time 50 secsServings 4Calories 305 per serving
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5-SPICE CHICKEN & VEGETABLE STIR-FRY | NOT ENOUGH CINNAMON
From notenoughcinnamon.com
4.8/5 (11)Total Time 30 minsCategory Main CourseCalories 340 per serving
- Cut the chicken into even-sized small cubes. Cut the chicken breasts in slices, then cut each slices lengthwise into long stripes and then cut crosswise into dice.
- Cut bell peppers into strips, then cut these strips in half. Make carrot ribbons using a vegetable peeler and cut broccolini into smaller florets.
- Once everything is ready, heat 2 teaspoons olive oil in a large non-stick skillet over high heat. When oil is hot, add chicken and cook for 3-4 minutes. It’s ok if chicken is still slightly pink because it will finish cooking later. Remove from skillet.
VEGETABLE STIR FRY - FROM GATE TO PLATE
From fromgatetoplate.com
4.3/5 (42)Total Time 35 minsCategory DinnerCalories 258 per serving
- Add the broccoli, onion, peppers and mushrooms to the skillet, and stir to combine. Cook for 6-7 minutes until the vegetables just begin to become tender.
- In a bowl, combine the liquid from the baby corn, the cornstarch, soy sauce and red pepper flakes. Whisk to combine well.
TOP 20 BEST VEGAN STIR FRY RECIPES | HURRY THE FOOD UP
From hurrythefoodup.com
5/5 (1)Total Time 30 minsCategory Main CourseCalories 667 per serving
- Dice the ginger and get it frying in half the peanut or sesame oil. A wok or wide frying pan is helpful.
EASY VEGETABLE STIR FRY - LOST IN FOOD
From lostinfood.co.uk
5/5 (3)Total Time 25 minsCategory Main CourseCalories 425 per serving
- Place the noodles in the second pan of boiling water and cook as per the instructions on the packet. Remove the noodles one minute before the total cook time as you will be cooking for a further minute in the stir fry. [So if instructions say cook for 5 minutes, only cook for 4 and drain]. Set aside.
- Meanwhile cut the broccoli into florets and place into one of the saucepans of boiling water. Boil for 2 minutes then drain and plunge into ice cold water to stop the broccoli from cooking any further. Set aside.
- Heat the sunflower oil in a large wok until searing hot. Add the onion, garlic, ginger and chilli and cook quickly for 3 minutes.
QUICK VEGETABLE STIR-FRY RECIPE - GOOD FOOD
From goodfood.com.au
Servings 4Total Time 30 minsCategory Dinner
- Add the carrot and capsicum and stir-fry for 1 minute, then add the broccoli and toss for 1–2 minutes.
- Add the baby corn and cabbage and stir-fry until the cabbage starts to wilt and soften (this will take about 1½ minutes).
CHICKEN STIR-FRY WITH FIVE-SPICE SAUCE - HEALTHY FOOD GUIDE
From healthyfood.com
4.8/5 Total Time 25 minsCategory MainsCalories 194 per serving
- 2 Put the chicken in a bowl and add the five-spice powder and cornflour. Season with pepper, then toss together and set aside.
- 3 Heat a wok over a high heat until smoking, add the rapeseed oil and give it a swirl to coat the pan. Add the garlic, ginger and chilli and stir for a few sec to release their aroma. Add the carrots and stir-fry for just over 1 min. Add the chicken slices and sear for a few sec, then toss together for 3–4 min.
- 4 Season with the soy sauce, then add the leeks and cabbage and stir-fry for 1 min. Add the sauce and bring to a bubble to thicken. Stir and mix well to coat the stir-fry in the sauce, then transfer to serving plates.
FIVE-VEGETABLE STIR-FRY RECIPE: HOW TO MAKE IT
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Servings 7Total Time 25 minsCategory DinnerCalories 82 per serving
VEGETABLE STIR-FRY RECIPE | EATINGWELL
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Category Healthy Vegetarian Stir Fry RecipesCalories 53 per servingTotal Time 10 mins
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Servings 2Category Main Course
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Reviews 4Category DinnerServings 4Total Time 25 mins
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