Frankfurter Vegetable Stir Fry Food

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

STIR-FRIED VEGETABLES

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.

SAUSAGE & NOODLE STIR-FRY

Steps:

• Heat oven to 200C/fan 180C/gas 6. Squeeze the sausagemeat from the skins into a large bowl. Then, using your hands, roll the meat into meatballs, getting about three from each sausage. Place on a roasting tray, then cook for 10-12 mins until golden and cooked through. Can be made up to a day ahead. Reheat in the oven for 5 mins until piping hot.
• Meanwhile, cook the noodles according to pack instructions. In a small bowl, mix together the soy sauce, honey and orangejuice. (If you want to get ahead, boil the noodles, cool under cold water, drain, toss with a little oil, then set aside until needed).
• Heat a large non-stick wok or frying pan and add the oil. Add the garlic, ginger and chilli then fry for 1 min. Add the carrot and peppers, stir-fry for 3 mins, then add the sugar snaps and spring onions for the final min of cooking.
• Drain the noodles, then add to the vegetables, along with the soy sauce mixture. Toss well, season, then scatter with the sesame seeds. Serve in warm bowls and top with the sausage meatballs.

CHINESE VEGETABLE STIR FRY

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.

VEGETABLE STIR-FRY

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.

FRANKFURTER VEGETABLE STIR-FRY

Steps:

• In 9 or 10" nonstick skillet, heat oil over medium heat.
• Add onion, carrot,pepper and garlic; saute about 5 minutes or until onion is translucent.
• Reduce heat to low; add cabbage; cover skillet; cook stirring occasionally, about 10 minutes or until cabbage wilts.
• Add frankfurter; cook until heated through.
• Meanwhile in measuring cup or small bowl stir broth, cornstarch and soy sauce until cornstarch dissolves; pour over franfurter mixture; cook and stir until slightly thickened.

HOT AND STICKY VEGETABLE STIR-FRY

Steps:

• Prepared noodles or rice, for serving.
• For the sauce, combine all ingredients in a small bowl and set aside.
• For stir-fry, wash, peel and cut carrots and sweet potato into 1/4 inch stick shaped.
• Tear mushrooms, if using, along gill lines into evenly sized strips.
• Cut asparagus into snow-pea-size lengths.
• Place a Wok or large skillet over med-hi heat and heat oil until it shimmers. Working in batches, if necessary, stir-fry carrot and sweet potato sticks for 2 minutes, until slightly dark and fragrant. Add asparagus and mushrooms, if using, and cook for 2 minutes.
• Increase heat to high and add snow peas and the sauce (and the first batch of stir-fried vegetables, if necessary).
• Cook, stirring constantly, for a minute or two until sauce comes to a boil and vegetables are well coated.
• (If using shrimp, add them at this point and toss to heat through).
• Season with salt and black pepper to taste.
• (Discard garlic from sauce, if desired).
• Divide among individual plates and sprinkle w/chopped parsley.
• Serve hot w/noodles or rice.

VEGETABLE STIR FRY

Steps:

• Cook the noodles as directed on the packet, sieve and rinse with cold water.
• Stir in 1/2 tbls of oil and 2 tbls of soy sauce.
• Leave to stand.
• Part boil the brocolli.
• Heat the remaining oil in a wok or large frying pan.
• Add all of the vegetables and stir-fry on a medium heat for 5 minutes.
• Add the cooked noodles and the remaning soy sauce.
• Heat and serve.

VEGETABLE SURPRISE (STIR FRY)

Steps:

• Combine sauce ingredients and bring to a boil. Cook till thickened. Keep warm.
• Heat skillet or wok with 1 1/2 T oil over high heat.
• Add garlic and stir for 10 seconds.
• Add carrot, bamboo shoots and mushrooms and stir for 1 minute.
• Add remaining vegetables and continue stirring for another minute.
• Add sugar, sesame oil, salt and stock. Cover and cook 1 minute.
• Add cornstarch and stir to thicken.
• Mound on a platter.
• Combine eggs, salt and pepper.
• Heat a large, non-stick skillet with 1 t oil, pour eggs in pan and make a thin omelet.
• To serve, lay omelet over vegetables on platter and cover with sauce.
• Cut into wedges like a pie.
• I served this over cooked rice.

VEGETABLE STIR-FRY

Steps:

• In a small bowl, combine the cornstarch, broth and soy sauce until smooth; set aside. In a large skillet or wok, stir-fry vegetables in oil for 4-7 minutes or until crisp-tender. Stir in the soy sauce mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.

LAOTIAN 5 VEGETABLE STIR FRY

Steps:

• Cut the carrots into diagonal slices.
• Cut the capsicum into 2" triangles.
• Break the broccoli into florets.
• Thinly slice the cabbage.
• Slice the onions in quarters and break apart.
• Stir fry vegetable in peanut oil until brown.
• Add the chicken broth and reduce.
• Stir fry until vegetables are tender.
• Stir in chopped mint and serve.
• Season with salt and pepper.