Stir Fried Vegetable Salad Food

SALAD BAR VEGETABLE STIR-FRY

Steps:

• Cook rice in 1 cup water with salt as directed on package.
• Meanwhile, in 10-inch skillet or wok, heat oil over medium-high heat. Add cauliflower and carrots; cook and stir 4 minutes. Add broccoli; cook and stir 1 minute. Add 3 tablespoons water. Reduce heat to medium; cover and cook 2 to 3 minutes, stirring occasionally, until vegetables are crisp-tender.
• Add pea pods, bell pepper and stir-fry sauce; cook and stir until thoroughly heated. Sprinkle with sunflower seeds. Serve over rice.

STIR-FRIED VEGETABLES

Steps:

• Combine soy sauce and ginger in a small bowl. Mix flour, chicken broth, and water in another bowl.
• Heat oil in a large skillet or wok over high heat; cook and stir peppers, carrots, broccoli, and mushrooms until just tender, about 3 minutes.
• Toss vegetables with soy sauce mixture; cook and stir for 1 minute. Gradually stir flour mixture into vegetables; bring to a boil and cook until thickened, about 3 minutes.

HEARTY STIR-FRY SALAD

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.

STIR FRIED VEGETABLE SALAD

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.

STIR-FRY SALAD

Steps:

• Mix dressing and soy sauce; set aside. Place salad greens in large bowl.
• Spray large skillet with cooking spray. Add vegetable blend; cook and stir on medium-high heat 5 minutes. Add chicken breast strips, cook an additional 2 minutes or until heated through.
• Add to salad greens; mix lightly. Add dressing mixture; toss to coat. Serve immediately.

SESAME CHICKEN STIR FRY SALAD

Steps:

• For dressing whisk all ingredients in a small bowl, or use Newman's Own Low Fat Sesame Ginger dressing.
• For salad, heat oil in skillet.
• Add chicken, carrots, garlic, gingerroot and sesame seeds.
• Stir-fry 4-5 minutes until chicken is done.
• Arrange spinach on plate, or platter.
• Top with green onions and pineapple and chicken mixture.
• Drizzle with dressing.

STIR-FRIED ASIAN VEGETABLES

Steps:

• Combine first 5 ingredients in a small bowl; stir with a wire whisk until well-blended.
• Set aside.
• Heat oil in a wok or large nonstick skillet over high heat.
• Add carrot, celery, and onion; stir-fry 2 minutes.
• Add snow peas, corn, and mushrooms; stir-fry 2 minutes.
• Add broth mixture; stir-fry 1 minute or until thick and bubbly.

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.