FIVE-VEGGIE STIR-FRY
Tons of veggies and a splash of orange juice give this stir-fry a bright color and a tangy taste.
Provided by Anita Newhart
Categories World Cuisine Recipes Asian
Time 40m
Yield 4
Number Of Ingredients 19
Steps:
- Bring rice and beef broth to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
- Combine cornstarch and ginger in a small bowl. Stir in orange juice, soy sauce, beef broth, Worcestershire sauce, and garlic until blended.
- Heat 3 teaspoons oil in a large skillet over medium-high heat; cook and stir carrots, broccoli, and cauliflower until just tender, 4 to 5 minutes. Add 1 teaspoon oil, mushrooms, snow peas, and tofu; continue cooking until mushrooms soften, about 3 minutes. Push vegetable mixture to one side of skillet and cook and stir egg in remaining space until set; combine egg with vegetables. Stir in orange juice mixture and boil until thickened, about 2 minutes.
- Serve over rice and top with slivered almonds.
Nutrition Facts : Calories 445.4 calories, Carbohydrate 64 g, Cholesterol 46.5 mg, Fat 13.8 g, Fiber 6.2 g, Protein 19 g, SaturatedFat 2.1 g, Sodium 675.9 mg, Sugar 11.8 g
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
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
FIVE-VEGGIE STIR-FRY
An assortment of vegetables sprouts up in this marvelous medley from Rachel Thompson of Midlothian, Virginia. Orange juice lends a hint of the mildly seasoned sauce.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the cornstarch, sugar and ginger. Stir in orange juice, soy sauce and garlic until blended; set aside. , In a nonstick skillet or wok, stir-fry the carrots, broccoli and cauliflower in 3 teaspoons of oil for 4-5 minutes. Add mushrooms, peas and remaining oil; stir-fry for 3 minutes. Stir orange juice mixture and add to the pan. Bring to a boil; cook and stir until thickened. Serve over rice.
Nutrition Facts : Calories 382 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 648mg sodium, Carbohydrate 74g carbohydrate (0 sugars, Fiber 3g fiber), Protein 9g protein.
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
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.
20 BEST VEGETARIAN STIR FRY RECIPES
Veggie stir fries make quick, healthy and delicious weeknight dinners, so we're bringing you the best vegetarian stir fry recipes out there to add to your menu!
Provided by HurryTheFoodUp
Categories Main Course
Time 25m
Number Of Ingredients 15
Steps:
- Get all ingredients ready and in one place. Thaw the frozen veggies (with a microwave or by taking them out of the freezer early enough).
- Chopping time: chop the snow peas, baby corn and onion. Dice the garlic and ginger.
- For the sauce: grab a large bowl and chuck in the peanut butter, soy sauce, sweet chilli sauce, water, syrup. Mix well with a spoon 'til it's a nice and creamy sauce. Optionally, throw in the lemon grass.
- Cook the noodles so you have them at hand when the stir-fry comes together. When ready, drain and rinse under cold water (they'll stick together less).
- In a wok or large pan heat the oil until it starts smoking.
- Add the garlic, ginger, onion, sugar snaps and baby corn
- Around 40 seconds later add the thawed veggies. (If you just use fresh veg, throw in everything at once).
- Stir it well for about 4-5 minutes.
- Reduce the heat a little and add the sauce and noodles. It'll quickly begin to boil.
- Make sure it's all nice and creamy. Add a little more water, if not!
- Add some peanuts
- Let it simmer for another 3-5 minutes.
- Fish out the lemon grass before serving (it's only for the flavour, not for eating!!)
- Done!
Nutrition Facts : ServingSize 422 g, Calories 695 kcal, Carbohydrate 99 g, Protein 18 g, Fat 27 g, SaturatedFat 4 g, Sodium 1214 mg, Fiber 14.2 g, Sugar 24.9 g
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
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.
More about "five veggie stir fry food"
FIVE-VEGETABLE STIR-FRY WITH LENTILS - 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.
NADIYA HUSSAIN'S INDIAN FIVE-SPICE VEGETABLE STIR FRY RECIPE
From thehappyfoodie.co.uk
Servings 2Total Time 40 minsCategory Dinner, Lunch, Main Course
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.
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.
VEGGIE STIR FRY - MRFOOD.COM
From mrfood.com
Category VegetablesEstimated Reading Time 1 min
- Add broccoli and red pepper and stir-fry about 3 minutes. Add garlic and soy sauce and continue stir-frying for an additional 3 to 5 minutes, or until the broccoli is tender but still crisp.
15 VEGGIE STIR FRY RECIPES TO SPICE UP YOUR WEEK! - ONE ...
From onegreenplanet.org
Estimated Reading Time 7 mins
- Banana Peel Stir Fry. One of the plants with the most potential uses is banana. Each part of it never needs to be neglected or discarded. Banana leaf is used to serve, banana flower can be used in making cutlets or stir fry, the stem is edible in the form of another yummy stir fry, and banana itself can be either eaten raw or cooked!
- Sheet Pan Tofu Stir-Fry. This Sheet Pan Tofu Stir-Fry recipe by Jordan and Clark Cord is an easy, all-in-one meal made with tofu, snap peas, and carrots.
- Teriyaki Cauliflower and Kale Stir Fry. This tasty Teriyaki Cauliflower and Kale Stir Fry by Jackie Newgent is packed with plant-based goodness, but none of the added sugar.
- Pineapple and Cashew Stir Fry with Caramelized Tofu. Pineapples and caramelized tofu makes this Pineapple and Cashew Stir Fry with Caramelized Tofu by Stephanie Davies even more interesting than your ordinary stir-fry.
- Italian Stir Fry. This Italian Stir Fry by Andri Neocleous is a tasty Mediterranean alternative to the more traditional Oriental versions. Instead of soy sauce, the base of this Italian Stir fry recipe is made up of chopped tomatoes and balsamic vinegar which gives the vegetables a lovely sweet and sticky flavor.
- Buckwheat Noodle Stir Fry. Tender buckwheat noodles lightly tossed with tamari and coconut nectar sauce and served with mushrooms and plenty of fresh greens.
- Broccolini Mushroom Stir Fry. Raymund Macaalay‘s Broccolini Mushroom Stir Fry is a simple dish of stir fried broccolini and shiitake mushrooms in garlic and shallots seasoned with soy sauce.
- Sesame Ginger Noodle Stir Fry. This Asian-style stir fry is light, moderately spicy and easy to make. All you need is a wok. In Julie Zimmer‘s recipe for Sesame Ginger Noodle Stir Fry, the soya sauce, lime juice and maple syrup enhance the flavour of the ingredients without smothering them in sauce.
- Thai Quinoa Stir Fry. Source: Thai Quinoa Stir Fry. A healthier version to the classic take-away of Chinese Fried Rice! You’ll love Andri Neocleous‘s recipe for Thai Quinoa Stir Fry.
- 30-Minute Tempeh Stir-Fry. Stir-fry tastes absolutely delicious and can be packed with nutrients. I mean- what could be better? This simple 30-Minute Tempeh Stir-Fry by Danielle Clark is PACKED with veggies.
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.
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).
VEGGIE STIR FRY RECIPE: VEGETABLES RECIPES ON WEBMD
From webmd.com
Cuisine AsianCategory DinnerServings 4Calories 56 per serving
- Heat large, nonstick frying pan over medium-high heat. Add sesame oil, turning the pan to coat well. Add the vegetables and saute for a minute.
- Add in the chicken broth, garlic, and ginger, and toss to blend. Cook about 4 minutes, stirring constantly. Add more chicken broth if more moisture is needed.
- Reduce heat to medium-low, push the vegetables to one side of the frying pan, and stir in the soy sauce and cornstarch mixture. Heat and stir until thickened (about a minute). Stir in the vegetables to coat with the sauce.
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