Oriental Mixed Vegetable Food

THE BEST VEGETABLE STIR FRY RECIPE

The BEST Vegetable Stir Fry Recipe image

Vegetable sitr fry is a quick one-pan dish ready in under 30 minutes. Sauteed veggies in an easy sweet and savory stir fry sauce. The perfect recipe when craving Asian takeout that can be made at home.

Provided by Valentina Ablaev

Categories Easy

Time 25m

Number Of Ingredients 14

Ingredients

1 large carrot (sliced)
2 cups medium broccoli florets
8 oz can baby corn spears (drained)
8 oz mushrooms (white or brown) (sliced or quartered)
1 whole pepper (red, yellow or orange) (seeded and sliced)
2 Tbsp cooking oil ((extra light olive oil or canola))
2 Tbsp unsalted butter
3 garlic cloves (peeled and minced)
2 tsp ginger (minced)
1/4 cup chicken broth ((or vegetable broth for vegetarian))
½ tsp cornstarch
3 Tbsp low sodium soy sauce ((use Tamari for gluten free))
2 Tbsp honey
¼ tsp hot sauce (optional (Frank's or Sriracha work great))

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.

Nutrition Facts : Calories 256 kcal, Carbohydrate 31 g, Protein 7 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 15 mg, Sodium 444 mg, Fiber 4 g, Sugar 15 g, ServingSize 1 serving

ORIENTAL VEGETABLES

Oriental Vegetables image

Make and share this Oriental Vegetables recipe from Food.com.

Provided by Frenzy

Categories Vegetable

Time 30m

Yield 6 c, 4-6 serving(s)

Number Of Ingredients 16

Ingredients

1 carrot, shredded
100 g snow peas
200 g bok choy
200 g broccoli, chopped
1 red pepper, sliced
100 g green beans, cut into 1 inch
100 g oyster mushrooms
1/2 garlic clove, chopped
1 teaspoon gingerroot, chopped
4 teaspoons hoisin sauce
4 teaspoons tomato sauce
2 teaspoons stir-fry sauce
2 teaspoons soy sauce
1 teaspoon rice wine
2 teaspoons all-purpose flour
1 tablespoon canola oil

Steps:

In a cup, combine hoisin sauce, tomato sauce, stir-fry sauce, soy sauce, rice wine, and flour.
In a wok, Heat oil and fry the garlic and the ginger.
Add the vegetables and the mixture and simmer for 3 minutes
Add the tofu and simmer for 1 minute.

Nutrition Facts : Calories 119.6, Fat 4.4, SaturatedFat 0.4, Cholesterol 0.2, Sodium 385.3, Carbohydrate 17.6, Fiber 5.3, Sugar 6.9, Protein 5.4

MIXED ORIENTAL VEGETABLES

Mixed Oriental Vegetables image

From Favorite Restaurant Recipes, Truffles, Hyatt Regency, Chicago, Illinois. Sounds like an awful lot of dressing. I think I'll start out with 1/2 of the dressing ingredients.

Provided by lazyme

Categories Vegetable

Time 35m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

1 head Chinese cabbage, chopped (bok choy)
1/2 cup julienned carrot
2 cups fresh Chinese pea pods
3 tablespoons butter (3/8 stick)
3 tablespoons peanut oil
1 cup sliced fresh mushrooms
3 cups fresh bean sprouts
1 basket cherry tomatoes
4 ounces miniature canned corn
1 cup oyster sauce
1 cup sugar
2 cups soy sauce
salt and pepper

Steps:

Saute cabbage, carrots and pea pods al dente in butter and oil.
Add mushrooms, bean sprouts, tomatoes, corn and dressing to taste.
Simmer for 2 minutes, taking care that vegetables do not overcook.
Serve immediately.
Dressing:
Blend all ingredients thoroughly.
Adjust seasonings.

Nutrition Facts : Calories 268, Fat 9.7, SaturatedFat 3.6, Cholesterol 11.4, Sodium 5073.9, Carbohydrate 38.6, Fiber 2, Sugar 28.8, Protein 9.9