Pine Nut Veggie 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.

MAHI MAHI & VEGGIE SKILLET

Steps:

• In a large skillet, heat 2 tablespoons oil over medium-high heat. Add fillets; cook until fish just begins to flake easily with a fork, 4-5 minutes on each side. Remove from pan., Add remaining oil, peppers, mushrooms, onion, lemon juice and 1/4 teaspoon salt. Cook, covered, over medium heat until vegetables are tender, stirring occasionally, 6-8 minutes., Place fish over vegetables; sprinkle with pepper and remaining salt. Cook, covered, until heated through, about 2 minutes longer. Sprinkle with chives and, if desired, pine nuts before serving.

SPICE UP YOUR LIFE STIR FRY

Steps:

• To make the nut sauce, grind the peanuts and pine nuts in a blender or chop very finely.
• Put into a small pan with the hot chili sauce, coconut milk, soy sauce, ground coriander, ground turmeric, cumin, and dark brown sugar.
• Set over low heat and simmer gently for 3-4 minutes.
• Set aside and keep warm until required.
• Heat the sesame oil in a wok or large, heavy-bottomed skillet.
• Add the shallots, garlic, and chiles and stir-fry over medium heat for 2 minutes.
• Add the carrot, bell peppers, zucchini,and sugar-snap peas to the pan and stir-fry for 2 more minutes.
• Add the mushrooms, chestnuts, ginger, lime rind and juice, and fresh cilantro and stir-fry briskly for about 5 minutes, or until the vegetables are cooked, yet crisp.
• Season to taste with salt and pepper.
• Divide the stir-fry among 4 warmed serving plates and garnish with slices of lime.
• Transfer the nut sauce to a serving bowl and serve immediately with the vegetables.
• Enjoy!

PINE NUT VEGGIE STIR FRY

Steps:

• Heat 1 tbsp olive oil in wok.
• Add asparagus and cook til crisp tender, about 5 minutes.
• Remove and place in bowl.
• Add sliced zuchinni and cook until crisp tender.
• Place in bowl with asparagus.
• Add cabbage to wok, adding additional oil if needed.
• Cook until translucent and tender.
• Add pine nuts, sunflower seeds and asparagus/zuchinni mixture.
• Season and cook an additional 5 minutes.

LAMB AND PINE NUT STIR-FRY

Steps:

• Partially freeze lamb.
• Thinly slice into bite-size strips.
• In a 1-cup measure stir together 3 T water, oyster sauce, cornstarch, grated gingerroot and chicken bouillon granules.
• Micro-cook, uncovered, on 100% power for 1 1/2 minutes or till mixture is thickened and bubbly, stirring every 30 seconds.
• Set aside.
• In a small nonmetal bowl combine bok choy, sliced mushrooms, and 1 T water.
• Cover with vented clear plastic wrap.
• Micro-cook, covered, on 100% power for 1 1/2 minutes or till bok choy is just crisp-tender.
• Drain.
• Cover and set aside.
• Preheat a 6 1/2-inch microwave browning dish on 100% power for 3 minutes.
• Add cooking oil to browning dish.
• Swirl to coat dish.
• Add lamb strips.
• Micro-cook covered, on 100% power for 1 to 2 minutes or till lamb is done.
• Drain off fat.
• Stir in oyster sauce mixture.
• Micro-cook, uncovered, on 100% power about 30 seconds or till mixture is heated through.
• Toss lamb mixture with toasted pine nuts and bok choy mixture.
• Serve over hot cooked rice, if desired.

STIR-FRIED SPROUTS WITH GREEN BEANS, LEMON & PINE NUTS

Steps:

• Cook the sprouts and beans in a pan of boiling salted water for 3 mins, then drain well. Heat the oil in a large wok or frying pan. When hot, add the lemon zest and pine nuts. Cook for a couple of seconds, then add the vegetables and stir-fry for 3-4 mins until the sprouts colour a little. Add a squeeze of lemon juice and salt and pepper to taste.

BEAN SPROUT VEGETABLE STIR FRY

Steps:

• Put the oil and mustard seeds in the wok and cover with a lid. The seeds will pop like popcorn and the wok must be covered or they will fly out.
• Prepare all the vegetables.
• Once the mustard seeds are brown, add all the seasonings except for the pine nuts and the corn starch.
• Add all vegetables except the bean sprouts.
• Cook until vegetables are partly softened. do not over cook.
• Add the bean sprouts and cook for 3 minutes.
• Drain liquid from the wok into a bowl.
• While wisking, slowly add corn starch.
• Return liquid to the wok and cook for another minute.
• Stir in pine nuts or add as topping.
• Serve as a side, with meat or on a bed of egg noodles.