SIMPLE VEGETARIAN STIR-FRY
This is an incredible stir-fry, just the right amount of savory and sweet. Adjust the soy sauce and brown sugar to taste if you prefer the sauce to lean more towards one way than the other. Serve over brown rice.
Provided by SAHS7930
Categories Vegetable
Time 20m
Yield 5 cups, 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine the cornstarch, water and garlic powder. Add the mixed veggies and onion and toss to coat.
- Heat the oil over medium heat and stir-fry the vegetables until tender. Add the broccoli and stir-fry 3-5 minutes, until tender.
- Mix the remaining ingredients together in a small bowl and add to the pan. Cook, stirring, another two minutes before serving.
20 BEST VEGETARIAN STIR FRY RECIPES
Veggie stir fries make quick, healthy and delicious weeknight dinners, so we're bringing you the best vegetarian stir fry recipes out there to add to your menu!
Provided by HurryTheFoodUp
Categories Main Course
Time 25m
Number Of Ingredients 15
Steps:
- Get all ingredients ready and in one place. Thaw the frozen veggies (with a microwave or by taking them out of the freezer early enough).
- Chopping time: chop the snow peas, baby corn and onion. Dice the garlic and ginger.
- For the sauce: grab a large bowl and chuck in the peanut butter, soy sauce, sweet chilli sauce, water, syrup. Mix well with a spoon 'til it's a nice and creamy sauce. Optionally, throw in the lemon grass.
- Cook the noodles so you have them at hand when the stir-fry comes together. When ready, drain and rinse under cold water (they'll stick together less).
- In a wok or large pan heat the oil until it starts smoking.
- Add the garlic, ginger, onion, sugar snaps and baby corn
- Around 40 seconds later add the thawed veggies. (If you just use fresh veg, throw in everything at once).
- Stir it well for about 4-5 minutes.
- Reduce the heat a little and add the sauce and noodles. It'll quickly begin to boil.
- Make sure it's all nice and creamy. Add a little more water, if not!
- Add some peanuts
- Let it simmer for another 3-5 minutes.
- Fish out the lemon grass before serving (it's only for the flavour, not for eating!!)
- Done!
Nutrition Facts : ServingSize 422 g, Calories 695 kcal, Carbohydrate 99 g, Protein 18 g, Fat 27 g, SaturatedFat 4 g, Sodium 1214 mg, Fiber 14.2 g, Sugar 24.9 g
THE BEST VEGETABLE STIR FRY RECIPE
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
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
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
Nutrition Facts : Calories 152 kcal, Carbohydrate 27 g, Protein 5 g, Fat 4 g, SaturatedFat 1 g, Sodium 643 mg, Fiber 4 g, Sugar 12 g, ServingSize 1 serving
VEGETABLE STIR-FRY
Break out the wok for an Asian-style Vegetable Stir-Fry recipe from Food Network, made with broccoli, bell peppers, squash, eggplant, bok choy and even tofu.
Provided by Food Network
Categories main-dish
Time 20m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Start by preparing and cutting all the vegetables and measuring your ingredients so that they are ready to go. Once you begin stir-frying, it goes very quickly.
- In a wok or large skillet, heat canola oil over high heat until almost smoking. Add the peppers and onion while stirring constantly. While continuing to stir, add successively the squash, broccoli, eggplant, tofu, garlic, and teriyaki sauce. Cook, stirring, constantly for 2 minutes. Add the bok choy, sprouts, pepper, and salt and cook, stirring, until crisp-tender, about 2 minutes more.
- Stir in snow peas and sesame oil and remove from heat. Serve immediately.
Nutrition Facts : Calories 183 calorie, Fat 11 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 618 milligrams, Carbohydrate 15 grams, Fiber 4 grams, Protein 7 grams, Sugar 8 grams
VEGETARIAN STIR FRY
Make and share this Vegetarian Stir Fry recipe from Food.com.
Provided by fawn512
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Prepare ingredients to stir-fry.
- Heat 1 TBS broth in a stainless steel wok or 12 inch skillet. Healthy Stir-Fry onion for about 2 minutes in broth over medium high heat stirring constantly.
- Add red pepper and mushrooms. Continue to stir-fry for another 2 minutes. Add garlic, ginger and continue to cook stirring for another 2-3 minutes.
- Add cabbage, and rest of ingredients and cook for another 2 minutes. Sprinkle with sesame seeds.
Nutrition Facts : Calories 96.9, Fat 2.9, SaturatedFat 0.5, Sodium 517.4, Carbohydrate 14.7, Fiber 3.3, Sugar 5.6, Protein 6.1
VEGETARIAN GARDEN STIR-FRY
Perfect quick side dish for almost any meal. I recommend it with grilled chicken, peanut butter quinoa, rice, beans, avocado, etc. Can also be served as a vegetarian main.
Provided by Sami Link
Categories Side Dish Vegetables Tomatoes
Time 25m
Yield 3
Number Of Ingredients 12
Steps:
- Grease a large skillet with cooking spray and heat over medium-low heat. Add sugar snap peas, cherry tomatoes, fruit and nut mix, mushrooms, bell pepper, and chia seeds. Stir-fry about 2 minutes. Season with cayenne, garlic, and salt. Cook and stir about 2 minutes more.
- Stir in egg whites slowly, mixing until they are cooked through, but not crusty, 3 to 5 minutes. Transfer stir-fry to a large bowl and sprinkle with Cheddar cheese. Let cheese melt and serve.
Nutrition Facts : Calories 158.3 calories, Carbohydrate 25.6 g, Cholesterol 5.8 mg, Fat 4.5 g, Fiber 4.2 g, Protein 6.3 g, SaturatedFat 1.5 g, Sodium 120.2 mg, Sugar 0.9 g
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
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