Rainbow Carrot Stir Fry Food

RAINBOW CARROT STIR-FRY

Rainbow Carrot Stir-Fry image

In January, a friend gave me beautiful lacquered chopsticks from Shanghai. That was a spur for me to pull out my wok for a stir-fry of spring onions and young carrots of all colors: purple and dark red-orange, yellow and the familiar orange. I've made many rainbow pepper stir-fries, but this time I used my multicolored carrots, and cut them into matchsticks so they would cook quickly along with the spring onions. I wanted this to be a main dish, so I added tofu, as well as the aromatics that I always use in my stir-fries: garlic, ginger, dry sherry, soy sauce and a bit of sugar. The list of ingredients in stir-fry recipes can look long, even daunting. But most of the ingredients don't require knife skills, just measuring spoons, so the preparation is simple. And the actual cooking goes very quickly, so quickly that it's important to have everything prepped and within reach of your wok. Read through the recipe a couple of times before you begin cooking, because once you start, you won't have time to refer to it.

Provided by Martha Rose Shulman

Categories quick, main course

Time 10m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 14-ounce box firm tofu, cut into dominoes
2 tablespoons soy sauce
1 tablespoon Shaoxing rice wine or dry sherry
1/4 cup vegetable or chicken stock, or water
1/4 to 1/2 teaspoon salt (to taste)
1/4 to 1/2 teaspoon sugar (to taste)
1 teaspoon cornstarch or arrowroot
2 tablespoons peanut or other neutral oil
2 to 3 teaspoons minced garlic (to taste)
2 to 3 teaspoons minced ginger (to taste)
1 pound carrots, preferably a mix of colors, cut into matchsticks
1 bunch spring onions or 2 bunches scallions, white or purple, and light green parts separated from dark green parts, chopped
1 tablespoon black or toasted white sesame seeds
1/4 cup chopped cilantro
Cooked grains or noodles, for serving

Steps:

Drain and dry tofu slices on paper towels. In a small bowl, combine 1 tablespoon soy sauce, rice wine and stock. Combine salt and sugar in another small bowl. In another bowl, dissolve cornstarch or arrowroot in 2 tablespoons stock or water; stir well. Have ingredients within reach of pan.
Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon oil by adding it to the sides of the pan or wok and swirling, then add tofu and stir-fry until lightly colored, 1 to 2 minutes. Add remaining soy sauce; stir-fry until no liquid is visible in pan. Remove tofu to a plate.
Swirl in remaining oil; add garlic and ginger, and stir-fry for no more than 10 seconds. Add carrots and white and light green parts of onions or scallions; stir-fry for 1 minute. Add salt, pepper and sugar; toss together and add soy sauce mixture. Stir-fry for 1 to 2 minutes, until vegetables are crisp-tender.
Return tofu to wok along with sesame seeds and stir-fry for 30 seconds. Stir cornstarch or arrowroot slurry and add it to pan along with cilantro and onion greens. Stir until everything is lightly glazed and remove from heat. Serve with hot grains or noodles.

Nutrition Facts : @context http, Calories 295, UnsaturatedFat 14 grams, Carbohydrate 21 grams, Fat 17 grams, Fiber 7 grams, Protein 19 grams, SaturatedFat 2 grams, Sodium 634 milligrams, Sugar 7 grams, TransFat 0 grams

RAINBOW STIR-FRY

Rainbow Stir-Fry image

This recipe comes from my food blog, Cucina Bella. I had an abundance of oranges and wanted to try them out in an exotic stir-fry. It turned out great!

Provided by Sarah Caron

Categories Main Dish Recipes Stir-Fry Beef

Time 50m

Yield 4

Number Of Ingredients 13

Ingredients

1 large yellow bell pepper, seeded and chopped
½ large red bell pepper, seeded and chopped
½ small head cabbage, chopped
1 small head purple cauliflower, chopped
1 small onion, diced
1 cup water
½ pound boneless chuck, cut into 1-inch cubes
2 tablespoons olive oil, divided
1 large orange - peeled, sectioned, and cut into large pieces
1 tablespoon grated orange zest
1 large green onion, chopped
⅓ cup teriyaki sauce
1 tablespoon oyster sauce

Steps:

Place the water, bell peppers, cabbage, cauliflower, and onion in a large pot over medium-high heat. Cover and steam until the vegetables are tender, about 10 minutes. Pound each piece of the chuck to 1/2 inch thick, cut into quarters. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Stir in beef, and cook, turning frequently, until browned on all sides; remove from pan.
Drizzle the remaining 1 tablespoon of oil into the pan and stir in the orange sections, zest, and green onion. Cook for 2 to 3 minutes, stirring frequently. Toss meat and vegetables together with the orange in the pan. Stir in teriyaki and oyster sauce. Continue cooking for an additional minute, stirring constantly.

Nutrition Facts : Calories 315.4 calories, Carbohydrate 24.6 g, Cholesterol 40.8 mg, Fat 18.6 g, Fiber 6.5 g, Protein 15 g, SaturatedFat 5.6 g, Sodium 1026.6 mg, Sugar 15 g

RAINBOW STIR-FRY | COLORFUL VEGGIES, STIR-FRIED IN ONE SKILLET

Rainbow Stir-Fry | Colorful Veggies, Stir-Fried in One Skillet image

I love my Rainbow Stir-Fry Recipe. Using a variety of Fresh Vegetables, its healthy for you and made in one skillet, it couldn't be easier! Add some fresh pressed ginger and Soy Sauce along the way and the result is an incredibly bright and cheery Rainbow Stir-Fry. Sometimes I'll toss in a few cashews, towards the end, right before dishing up.

Provided by Clever Cooking

Categories Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1/4 cup onion, coarsely chopped
1 stock celery, coarsely chopped
1/4 cup fresh green beans, snapped
1/4 cup red cabbage, diced in 1/2-inch pieces
1/4 cup red pepper, diced in 1/2-inch pieces
1/4 cup carrot, finely grated
4 mushrooms, sliced (optional)
2 teaspoons soy sauce
1 -2 garlic clove, pressed
2 teaspoons oil
10 -15 cashews (optional)

Steps:

Chop, slice, dice, snap and grate vegetables, but keep them separate.
Heat oil in a skillet.
Add vegetables that have the longest cook time first: Onions, Mushrooms, Celery, Green Beans and 2-4 spears of Asparagus, left whole or snapped.
Stir occasionally, then add red cabbage, then red pepper.
When almost finished add the carrot. Stir in soy sauce, if desired and serve.

Nutrition Facts : Calories 37.9, Fat 2.4, SaturatedFat 0.3, Sodium 183.6, Carbohydrate 3.7, Fiber 1.1, Sugar 1.8, Protein 0.9

STIR-FRIED CUMIN CARROTS

Stir-fried cumin carrots image

Pair lightly spiced baby carrots with a zesty lemon, shallot, cumin and coriander dressing to make this fabulous side dish - a great accompaniment to your Sunday roast

Provided by Tom Kerridge

Categories Side dish

Time 20m

Yield Serves 8-10

Number Of Ingredients 9

Ingredients

3 tbsp vegetable oil
400g baby heritage carrots , washed, leafy tops trimmed and roughly chopped (set aside for later), large carrots halved
3 garlic cloves , peeled and sliced
1 tbsp cumin seeds
pinch chilli flakes
handful fresh coriander leaves , chopped
1 shallot , finely chopped
1 lemon , zested, plus a squeeze of juice
50ml olive oil

Steps:

Mix all the dressing ingredients together and set aside.
Heat the oil in a wok, then add the carrots. Stir-fry for 3-4 mins until lightly charred, then add the garlic, cumin, chilli and a large pinch of salt. Cook for 2 mins more. Turn off the heat, toss through the dressing and a few chopped carrot tops, then serve.

Nutrition Facts : Calories 95 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium

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