Stir Fry Zucchini And Carrots Food

EASY ZUCCHINI STIR-FRY

Steps:

• Heat oil and garlic in a large skillet or wok over medium heat. Add onion and cook until almost translucent, about 5 minutes. Add zucchini and cook until zucchini is slightly crisp, but not mushy, stirring constantly, about 10 minutes. Add diced tomatoes and cook for 5 minutes more. Add Italian seasoning, salt, and pepper. Serve immediately.

SAVORY VEGETABLE STIR-FRY

Steps:

• Heat the oil in a 12-inch skillet over medium-high heat. Add the yellow squash, zucchini, carrots and onion and stir-fry until the vegetables are tender-crisp.
• Stir the concentrated broth in the skillet and cook until the mixture is hot.

ZUCCHINI AND CARROTS WITH GARLIC AND HERBS

Steps:

• Heat olive oil in a large skillet over moderate heat.
• Add carrots, zucchini and garlic.
• Cook, stirring occasionally, for about 5 minutes or until just barely tender.
• Season with salt and pepper.
• Stir in fresh herbs.
• Serve immediately.

SUMMER VEGETABLE STIR-FRY

Steps:

• Combine 2 cups herbs, 1/4 cup scallions, ginger, and garlic in a mini-processor. Pulse to chop ingredients. Add 4 tablespoons oil, vinegar, and 1/4 cup water and process until a coarse purée forms. Transfer herb sauce to a bowl and stir in sesame seeds. Season to taste with salt and pepper. DO AHEAD: Herb sauce can be made 2 hours ahead. Cover and chill.
• Heat 1 tablespoon oil in large heavy skillet over medium-high heat until oil just begins to smoke. Add remaining 1/4 cup scallions and wheat berries. Stir-fry until wheat berries are golden brown and slightly crunchy, about 3 minutes. Season with salt and pepper. Divide wheat berries among bowls.
• Return skillet to medium-high heat and add remaining 2 tablespoons oil. Add vegetables, season with salt and pepper, and stir-fry until brightly colored and crisp-tender, about 4 minutes. Add remaining 1 cup herbs and toss to combine. Divide vegetables over wheat berries. Drizzle with herb sauce.

STIR-FRIED ZUCCHINI

Steps:

• In a large skillet, saute the zucchini and garlic in oil until zucchini is crisp-tender, about 5 minutes. Sprinkle with seasonings. Serve immediately.

STIR FRY ZUCCHINI AND CARROTS

Steps:

• Zucchini: Slim, small zucchini will taste best. larger and usually older zucchini tend to have a bitter after-taste.
• Carrots: Skinny carrots are the younger roots and usually taste sweeter.
• Mix cornstarch with water and set aside. Heat oil in stir fry pan, wok or heavier skillet over medium high heat. Stir fry carrots for 1 minute and then add zucchini. Continue stirring for about 2 minutes. (Adjust cooking times according to the temperature you feel comfortable cooking with.).
• Add stir fry sauce and stir well. Stir cornstarch mixture well before adding to vegetables. Stir until sauce is thickened and serve immediately.
• Sauces with lemon or orange flavors, if available, may be alternate stir fry sauces to try. A side dish for Western foods too.

CARROT AND SQUASH STIR-FRY

Steps:

• Place butter or cooking oil in a wok or large skillet.
• Preheat over medium-high heat.
• Stir-fry garlic and basil, oregano or Italian Seasoning in hot cooking oil or butter for 15 seconds.
• Add carrot and stir-fry for 1 minute.
• Add zucchini and/ or yellow squash and stir-fry for 2 1/2 minutes.
• Add leeks or green onions and stir-fry about 1 1/2 minutes more or until vegetables are crisp-tender.
• Option: Sprinkle with parmesan or Romano cheese; toss gently.
• Enjoy!

STIR FRY PARMESAN ZUCCHINI

Steps:

• Cut zucchini into thin slices.
• In a large saucepan combine olive oil and butter. Add zucchini and saute on low heat until tender. Before removing from heat, sprinkle with salt and garlic powder.
• Place in serving bowl and sprinkle with fresh parmesan cheese.

SAUTéED CARROTS AND ZUCCHINI

Steps:

• In a large skillet, saute carrots in butter for 3 minutes. Add the zucchini and onion; saute 6-8 minutes longer or until crisp-tender. Add brown sugar; cook and stir until dissolved.