STIR FRIED VEGETABLE SALAD
This is an unusual but delicious salad. The best way to tackle it is to stir fry each vegetable separately, then dress with sesame oil, lemon juice and seasoning.
Provided by MarieRynr
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat 1 TBS oil in a wok or a 10 inch frying pan.
- When hot, stir fry the cashew nuts until golden.
- Remove and set aside.
- Add a further 1 TBS oil and stir fry the ginger for 1/2 minute.
- Add the beans and continue to cook for 4 to 5 minutes, until tender but still crunchy.
- Transfer to a large bowl.
- Add another TBS of oil and stir fry peppers for 2 to 3 minutes, add the spring onions at the last moment.
- Add the peppers and onions to the beans.
- Add the final TBS oil to the pan and stir fry the asparagus tips for 3 to 4 minutes.
- Add 2 to 3 TBS water, cover the pan and steam for about 5 minutes until tender.
- Add the asparagus to the other vegetables along with the cashew nuts, coriander, sesame oil and lemon juice.
- Season to taste.
- Toss together and set aside to cool.
- Just before serving, twist off the watercress stalks and add the leaves to the salad.
- Toss again and transfer to a serving bowl.
VEGETABLE STIR-FRY
Make and share this Vegetable Stir-Fry recipe from Food.com.
Provided by meedeeter
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In bowl mix broth, cornstarch, soy sauce and ginger until smooth; set aside.
- In medium skillet over medium-high heat, heat oil. Add vegetables and garlic powder and stir-fry until tender-crisp.
- Stir cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly.
Nutrition Facts : Calories 49.5, Fat 3.4, SaturatedFat 0.4, Sodium 251.9, Carbohydrate 4.2, Fiber 0.1, Sugar 0.2, Protein 0.6
WARM STIR-FRIED SALAD
This recipe is a golden find. It is fast and healthy and has amazing flavor. We tried it once and agreed that this would go into the regular rotation. I've used dried tarragon and it turned out great.
Provided by Darcy Loo
Categories World Cuisine Recipes Asian
Time 2h25m
Yield 4
Number Of Ingredients 12
Steps:
- Place chicken in a large bowl. Whisk soy sauce, ginger, tarragon, and brown sugar together in a bowl; pour over chicken. Cover bowl with plastic wrap and marinate in refrigerator, 2 to 4 hours.
- Remove chicken from marinade with a slotted spoon, reserving marinade.
- Heat vegetable oil in a skillet over medium-high heat; saute chicken until no longer pink in the center, about 5 minutes. Add marinade; bring to a boil for 3 minutes. Stir cashews and carrots into chicken.
- Arrange cabbage and baby kale on 4 plates. Drizzle sesame oil over each cabbage-kale serving; top with chicken mixture.
Nutrition Facts : Calories 501.1 calories, Carbohydrate 38 g, Cholesterol 65.9 mg, Fat 24.6 g, Fiber 9.8 g, Protein 36.9 g, SaturatedFat 4.7 g, Sodium 783 mg, Sugar 16.2 g
THAI VEGETABLE STIR FRY
You can use any number of vegetables in this recipe; I like some combination of water chestnuts, bamboo shoots, green onions, snow peas, sprouts, onion, green pepper, mushrooms - you get the idea.
Provided by ChrisMc
Categories Vegetable
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oil and saute garlic.
- Add chili paste and/or satay sauce, brown sugar, and fish sauce; stirfry and cook 30 seconds.
- Add vegetables and stir with sauce.
Nutrition Facts : Calories 138.8, Fat 13.6, SaturatedFat 1.8, Sodium 696.5, Carbohydrate 4, Fiber 0.1, Sugar 2.6, Protein 0.7
VEGETABLE STIR-FRY
This flavorful dish comes together in less than 10 minutes and is so aromatic that mouths will be watering from rooms away. Kelly Graham - Niagara Falls, Ontario
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the cornstarch, broth and soy sauce until smooth; set aside. In a large skillet or wok, stir-fry vegetables in oil for 4-7 minutes or until crisp-tender. Stir in the soy sauce mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts : Calories 110 calories, Fat 7g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 361mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
HEARTY STIR-FRY SALAD
"I tossed together this tasty salad for some business friends a few years ago," explains Michelle Smith from Running Springs, California. "The meat has to marinate first, but it's well worth the wait. In fact, after serving this dish I received two proposals for marriage plus one offer to be a live-in cook!"
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 6-8 servings.
Number Of Ingredients 18
Steps:
- In a bowl, combine the first seven ingredients. Pour 2/3 cup marinade into a large resealable plastic bag; add beef. Pour 1/3 cup marinade into another plastic bag; add chicken. Seal bags and turn to coat; refrigerate for up to 2 hours. Cover and refrigerate remaining marinade. , Drain and discard marinade from beef and chicken. In a large skillet or wok, heat 1-1/2 teaspoons oil; stir-fry beef until no longer pink. Remove and keep warm. In the same pan, stir-fry chicken in 1-1/2 teaspoons oil until juices run clear. Remove and keep warm. Stir-fry carrots and broccoli in remaining oil for 5 minutes. Add the green pepper, onion and mushrooms; stir-fry for 5-6 minutes or until vegetables are crisp-tender. Stir in cilantro and reserved marinade., Toss salad greens and oranges; place on a large serving plate. Top with the stir-fried beef, chicken and vegetables.
Nutrition Facts :
SALAD BAR VEGETABLE SOUP
Provided by Mark Bittman
Categories dinner, lunch
Time 45m
Yield 2 servings
Number Of Ingredients 11
Steps:
- In a saucepan heat a tablespoon of olive oil seasoned with sea salt and pepper. Sauté the corn, scallions, and carrots until lightly browned, then add the mushrooms, tomatoes, and spinach and cook until they've given up their water. Add the garbanzo beans and water.
- Simmer for 30-40 minutes until reduced by a third. If you want, stir in the sour cream (or half and half). Taste and adjust the seasoning with sea salt and pepper.
Nutrition Facts : @context http, Calories 297, UnsaturatedFat 8 grams, Carbohydrate 41 grams, Fat 11 grams, Fiber 9 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 1225 milligrams, Sugar 9 grams, TransFat 0 grams
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