Free Veggie Stir Fry Food

20 BEST VEGETARIAN STIR FRY RECIPES

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!

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.

VEGGIE STIR FRY

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.

VEGETABLE STIR FRY

Steps:

• Heat oil in pan on med high heat. Add garlic and saute until fragrant, 10 seconds. Add chicken broth and soy sauce, then add all the stir fry veggies and the mushrooms. Cook on high until crisp tender. Broth should have reduced a bit.

TOFU AND VEGETABLE STIR-FRY

Steps:

• For sauce, stir together the water, dry sherry (if desired), cornstarch, soy sauce, sugar, and bouillon granules.
• Set aside.
• Spray an unheated wok or large skillet with nonstick coating.
• Preheat over medium-high heat.
• Add carrots, garlic, and gingerroot; stir-fry for 2 minutes.
• Add broccoli; stir-fry for 3-4 minutes more or until all vegetables are crisp-tender.
• Push vegetables from center of wok.
• Stir sauce; add to center of wok.
• Cook and stir until thickened and bubbly.
• Add tofu to wok.
• Stir to coat all with sauce.
• Cook and stir for 2 minutes more or until heated through.
• Serve over hot cooked brown rice.
• If desired, sprinkle with sesame seeds.