Sarahs Easy Vegetable 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.

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

SPICY VEGGIE STIR-FRY

Steps:

• For the noodles: Bring a pot of water to a boil. Cook the spaghetti in the boiling water according to the package instructions. Drain, then drizzle with some sesame oil and a little soy sauce in a large bowl and toss.
• For the stir-fry: While the noodles are cooking, mix together the soy sauce, sherry, brown sugar, cornstarch, sriracha and ginger in a bowl. Set aside.
• Heat the peanut oil in a large skillet over medium-high heat. Add the onion and bell peppers and cook, stirring, for 2 to 3 minutes. Add the garlic and cook for 30 seconds to 1 minute more, stirring continuously. Add the zucchini and stir it around, cooking it for 2 minutes more. Add the baby corn and broccoli and cook for a couple of minutes.
• While the veggies are still firm, pour in the sauce. Stir the veggies in the sauce and cook until the sauce is very thick, 1 to 2 minutes more. If it needs to be a little saucier, pour in 1/4 to 1/2 cup hot water and splash in a little more soy sauce.
• Serve the stir-fry over the noodles with a sprinkling of sesame seeds and some slice green onions.

SARAH'S EASY VEGETABLE STIR-FRY

Steps:

• Combine water, soy sauce, bouillon, cornstarch, sugar, garlic, rice vinegar, sesame oil, ginger, and red pepper flakes in a saucepan over medium-high heat. Whisk until cornstarch is fully dissolved, about 3 minutes. Bring to a boil, stirring frequently. Boil until thickened and reduced by a third, about 10 minutes. Remove from heat.
• Pour peanut oil into a large skillet or wok. Add cabbage, asparagus, carrots, broccoli, snow peas, and celery. Saute over medium-high heat until tender but not mushy, stirring with a spatula, about 10 minutes. Reduce heat to low; pour sauce over vegetables and stir until completely coated. Serve over rice.

EASY STIR FRIED VEGETABLES

Steps:

• Saute the peppers, carrots and broccoli in oil in a wok or large skillet until the veggies are crisp-tender, about 3-4 minutes.
• Combine the soy sauce and ginger and add to the pan with the green onions and stir-fry for 1 minute.
• Combine cornstarch, broth and water and whisk until smooth and gradually stir into the vegetables.
• Bring to a boil and cook and stir for 2 minutes or until thickened.

BEEF AND VEGETABLE STIR FRY

Steps:

• In a large skillet or wok, heat 1 tablespoon of oil over high heat. Add the beef and stir-fry for about 3 minutes. Remove beef and reserve. To the same wok, add the remaining oil and saute the onions, garlic, and ginger. Add the stir-fry vegetable medley, mushrooms, water chestnuts, and red bell peppers. Stir-fry for about 3 minutes and return the beef to the wok. Stirring constantly, add the oyster sauce and crushed red pepper flakes. In a small bowl, whisk the stir-fry seasoning mix with 1/8 cup water until combined. Add the seasoning mixture to the wok and stir for another 3 minutes. Serve with steamed instant white rice.

SHRIMP STIR FRY WITH VEGETABLES

Steps:

• Prepare the sauce: In a small bowl, whisk together the soy sauce, garlic, ginger, and red pepper flakes.
• Heat the avocado oil in a wok or in a large, deep skillet over medium high heat, about 2 minutes.
• Add the shrimp and vegetables ad stir fry until the vegetables are tender and the shrimps are cooked, 5 to 10 minutes, depending on the shrimps' size. Larger shrimp and frozen vegetables will take longer to cook.
• Lower the heat to medium. Give the sauce another stir, and then add it to the skillet. Stir fry until the sauce thickens, about 1 minute.
• Remove from heat and transfer to stir fry to individual plates or to a serving platter. Drizzle with sesame oil, sprinkle with sesame seeds, and serve.

STIR-FRY VEGETABLES

Steps:

• combine first 6 ingredients in a bowl, mix well and set aside.
• Heat oil in a skillet; add broccoli, carrots, cauliflower, and celery and cook for 2 minutes over medium-high heat.
• add pepper and sugar peas; heat an additional 2 minutes.
• add pineapple juice mixture.
• cover and bring to a boil.continue boiling for 1 minute -- .

STIR FRY VEGETABLES

Steps:

• Wash the vegetables thoroughly under running water.
• Peel the carrots and cut the cauliflower in small flowers (not very small).
• Now cut the carrots into thin 5 cm rectangular slices and beans too of approximate length.
• In a non stick pan add 2 cups of water and put all the sliced vegetables into the same.
• Sprinkle little salt and close the lid.
• Lets the vegetables cook for around 10 min or so until slightly tender, medium flame.
• Drain the water,transfer the vegetables into another pan.
• Wipe the non stick pan dry and put 1 tablespoon oil
• Add the mustard seeds, close the lid until the seeds have crackled.
• Now add the cooked vegetables and sprinkle salt as per taste.
• Close the lid and toss the plan for the salt to mix.
• (One can use a wooden stapula for mixing if the veggies are not too soft).
• Let it cook for another 5-10 min
• Add pepper when the pan is off the flame and toss.
• (Optionally add some fresh sprouts).
• Enjoy!

VEGETABLE STIR FRY

Steps:

• Cook the noodles as directed on the packet, sieve and rinse with cold water.
• Stir in 1/2 tbls of oil and 2 tbls of soy sauce.
• Leave to stand.
• Part boil the brocolli.
• Heat the remaining oil in a wok or large frying pan.
• Add all of the vegetables and stir-fry on a medium heat for 5 minutes.
• Add the cooked noodles and the remaning soy sauce.
• Heat and serve.