Stir Fry Veggies Yumm Yumm Food
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
STIR FRY VEGGIES YUMM YUMM
Ohhhh M Geeeee, These are the best veggies EVER, I am literally eating this dish twice a day, lol. I hope that you will enjoy this as much as I am, Also there is this Yum Yum sauce that can be purchased @ Winn Dixie (Ter Ho's) and it literally taste just like the Hibachi Yum Yum sauce, so so good... Also the Red Lobster seasoning is optional it can be purchased at Wal-Mart..You can use Red Lobster Seafood seasoning or Old Bay Seasoning, just gives the veggies a GREAT KICK :) and really all i do is just sprinkle the veggies really good with the seasonings. We also like to top this dish with SHREDDED PARMESIAN CHEESE AND MELT IT in the microwave for those picky little eaters :) IF YOU CAN FIND RED LOBSTER SEAFOOD SEASOING ADD THAT INSTEAD OF THE OLD BAY, ITS REALLY GOOD :)
Provided by Parkers Mom
Categories Vegetable
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- REMEMBER TO CONSTANTLY STIR, WHEN STIR FRYING.
- Saute the Minced garlic, med. to high heat for 2-3 minutes.
- Add the Brocolli Florets and sprinke with a little of the dry seasonings, when the begin to soften up add the zuchinni.and sprinkle with a little of the dry seasonings.
- Stir Fri zuchinni for 2-3 minutes then add the mushrooms and add the remaining dry seasonings.
- Once all the veggies are added saute for 3-5 minutes.
- Add Soy sauce and Worcestershire sauce and saute until desired tenderness.
Nutrition Facts : Calories 176.4, Fat 14.3, SaturatedFat 2, Sodium 225.9, Carbohydrate 10.3, Fiber 1.9, Sugar 4, Protein 5.5
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
STIR FRY VEGGIES WITH RICE
I was looking for a stir fry recipe and Chef Neta was kind enough to locate one by Chef Bec. Unfortunately I didn't have all the ingredients to make what I'm sure is a wonderful dish, so I had to work with what I had on hand. This is the end result. If you try it I hope you enjoy it. Submitted on March 29th, 2006.
Provided by Chef shapeweaver
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Boil 2 cups of chicken broth. Add rice; cover and remove from heat and let sit for 5 minutes.
- In a large skillet heat oil until hot but not smoking over medium heat.
- Add carrots and stir fry for 1 minute.
- Add broccoli and squash stir fry for 2 minutes.
- Sprinkle with garlic powder and ginger.
- Add chicken broth and salt. Cook for about 3 minutes or until carrots are crisp tender.
- Mix together water and cornstarch. Add to veggie mixture; stir until thickened.
- Serve over rice.
Nutrition Facts : Calories 271.7, Fat 5.1, SaturatedFat 0.6, Sodium 808.8, Carbohydrate 47.3, Fiber 3.8, Sugar 3.1, Protein 9.1
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