Ginger Vegetable Stir Fry Food

THE BEST VEGETABLE STIR FRY RECIPE

Steps:

• In a large non-stick skillet or wok, over medium heat, heat the oil. Add the vegetable and stir fry about 3 minutes or until vegetables are crisp-tender. Add the butter, garlic, ginger and cook until fragrant.
• In a small bowl, combine all the ingredients for the stir fry sauce. Pour the sauce over the vegetables and stir.
• Turn heat down to medium/low and cook 3-4 minutes, until sauce thickens and vegetables are desired tenderness.

GINGER VEGGIE STIR-FRY

Steps:

• In a large bowl, blend cornstarch, garlic, 1 teaspoon ginger, and 2 tablespoons vegetable oil until cornstarch is dissolved. Mix in broccoli, snow peas, carrots, and green beans, tossing to lightly coat.
• Heat remaining 2 tablespoons oil in a large skillet or wok over medium heat. Cook vegetables in oil for 2 minutes, stirring constantly to prevent burning. Stir in soy sauce and water. Mix in onion, salt, and remaining 1 teaspoon ginger. Cook until vegetables are tender but still crisp.

GINGER VEGETABLE STIR FRY

Steps:

• Heat oil in a large skillet or wok over high heat. Add carrots, sweet potato, broccoli, green beans and onion and stir-fry for 5 minutes until vegetables are crisp-tender.
• In a small bowl, combine cornstarch, orange juice and soy sauce until smooth. Stir the soy sauce mixture along with the ginger and garlic into the vegetables. Continue to cook and stir for 2 minutes or until sauce has thickened.

VEGETABLE STIR-FRY

Steps:

• Heat a wok over high heat until it begins to smoke, and then add the oil. When the oil is hot, add the ginger and carrots and stir-fry for 1 minute. Add the mushrooms, bell peppers and snow peas and stir-fry for 1 minute more, adding a splash of water to help steam the vegetables. Stir in the All-Purpose Stir-Fry Sauce and bring to a boil. Continue cooking until the sauce thickens, about 1 minute. Serve immediately.
• In a small bowl or measuring cup, combine the stock, oyster sauce, rice wine and soy sauce.

GINGER VEGETABLE STIR-FRY

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.

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.

VEGETABLE STIR-FRY

Steps:

• Bring a pan of water to the boil. Add the noodles, bring back to the boil and cook for 4 mins, then drain well. Mix the tomato purée, soy and chilli sauce in a small bowl with 150ml water.
• Meanwhile, heat the oil in a large pan or wok, add the ginger and vegetables and stir-fry for 2 mins. Add the noodles and sauce and cook for a further 2-3 mins until everything is piping hot.

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.

GINGER VEGETABLE STIR FRY

Steps:

• Peel pearl onions according to package directions. Halve peeled onions.
• To prepare sauce, stir together orange juice, water, sherry, orange peel, and cornstarch. Set aside.
• In wok or large skillet heat some of the oil; add garlic and crystallized ginger, stir-fry for 30 seconds.
• Add pepper; stir-fry for 2 minutes more.
• Remove from wok.
• Stir sauce again; pour into center of wok and stir until thickened and bubbly.
• Add the cooked onions, peppers, and broccoli to wok; stir well to coat with the sauce.
• Cover and cook for 3 minutes more or until heated through.
• Uncover; stir in stir-fry sprouts and serve.