Mixed Grain And 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.

15-MINUTE TOFU AND VEGETABLE STIR-FRY

Steps:

• Prepare the rice according to the package directions. Peel and finely grate the ginger and put it into a small baking dish or medium bowl along with the soy sauce, garlic chili sauce and sesame oil. Whisk to combine.
• Place a large saute pan over medium-high heat. Cut the baked tofu into 1-inch-by-1/2-inch pieces and add to the marinade. Stir to combine and reserve. Fill a small measuring cup or bowl with cold water and keep by the stovetop.
• Add the canola oil to the hot pan and swirl to coat. Add the shiitake mushrooms and cook until tender and browned in spots, stirring frequently, about 2 minutes. Add the stir-fry vegetable mix and a large pinch of salt. Cook until crisp tender, 3 to 5 minutes (the cooking time will depend on the size of the vegetables in the mix). If at any time the pan seems too hot, stir in 1 to 2 tablespoons water. Add the marinated tofu to the vegetables along with 2 tablespoons water. Cook until the tofu is warmed through, 1 to 2 minutes.
• Transfer the stir-fry to a large platter. Scatter the cashews on top and serve alongside the rice.

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.

MIXED VEGETABLE STIR FRY

Steps:

• Combine sauce ingredients in a bowl.
• Place a wok over high heat until hot. Add oil, swirling to coat sides. Add garlic and ginger; cook stirring, until fragrant, about 10 seconds. Add carrots, lotus root, jicama, zucchini and mushrooms; stir fry for 1 minute.
• Add water, cover and cook for 3 minutes. Add bell pepper and asparagus; stir fry for 1 minute. Add sauce and bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens.

MIXED-GRAIN AND VEGETABLE STIR-FRY

Steps:

• GRAINS: Heat oil in heavy large saucepan over medium-low heat.
• Add onion and garlic and saute until onion is just golden brown, about 6 minutes.
• Add curry powder and saute until fragrant, about 1 minute.
• Mix in Kashi, lentils and cinnamon stick.
• Stir until grains are lightly coated with oil, about 2 minutes.
• Add broth and bring to boil.
• Cover and cook until grains are tender and liquid is absorbed, about 35 minutes.
• Remove from heat.
• Season with salt.
• Cover and keep warm.
• VEGETABLES: Heat 1 tablespoon oil in wok or heavy large skillet over high heat.
• Add ginger and garlic and cook until just golden, stirring constantly, about 10 seconds.
• Add broccoli and carrots and stir-fry 1 minute.
• Reduce heat to medium.
• Add water, cover and cook until carrots are almost crisp-tender, about 3 minutes.
• Turn heat to high.
• Add remaining 1 tablespoon oil, red bell peppers, mushrooms and green onions.
• Stir-fry until vegetables are heated through, about 2 minutes.
• Remove from heat.
• Add soy sauce and sesame oil; toss thoroughly.
• Transfer grains to platter.
• Spoon vegetables over and serve.

GREEN LENTIL AND MIXED VEGETABLE STIR-FRY

Steps:

• Put the lentils in a large saucepan with water. Bring to a boil. Reduce heat and simmer for 20 minutes or until the lentils are tender. Drain.
• Add 1 tablespoon of the butter, 1 garlic clove, 1 tablespoon of the oil and the vinegar to the lentils and mix well.
• Melt the remaining butter and oil in a skillet and stir-fry the garlic, onion, corn, peppers and green beans for 3-4 minutes.
• Add the vegetable stock and bring to a boil. Simmer for 10 minutes or until most of the liquid has evaporated.
• Add the honey and season with salt and pepper to taste. Stir in the lentils and cook for about a minute to heat through.