No Fuss 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

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.

NO-FUSS VEGETABLE STIR FRY

Steps:

• In a large pot, boil 4 cups of water. Add in rice noodles, stir, then take pot off of heat.
• Allow noodles to soak in hot water for 10 minutes (until softened.) Once they are soft, drain them well and rinse with cool water.
• In a bowl, mix together sauce ingredients; hoisin sauce, soy sauce and water.
• In a separate bowl, mix eggs with a pinch of pepper. Whisk well.
• In a wok or a large skillet, add 2 tablespoons of vegetable oil. Turn the heat up to high. When the oil ripples, it's ready.
• Add eggs into the wok and begin stirring around quickly to scramble. Remove cooked eggs and set to the side.
• Add two more tablespoons of oil to the wok, keeping the heat on high.
• Then add in garlic. Cook the garlic briefly (about 30 seconds) then add in the frozen veggies. Stir occasionally as it cooks.
• Season mixture with pepper. Cook for 3-5 minutes (until veggies have softened.)
• Then add in cooked rice noodles and pour sauce over mixture.
• Stir well then add eggs back in. Turn off heat.
• Sprinkle with sliced green onions 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.