Vegetarian Delight Stir Fry Food

20 BEST VEGETARIAN STIR FRY RECIPES

20 Best Vegetarian Stir Fry Recipes image

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

Time 25m

Number Of Ingredients 15

Ingredients

2 tbsp peanut butter ((crunchy would be nice))
2 tbsp soy sauce ((light or dark are both great))
2 tbsp sweet chili sauce
¼ cup water
1 tbsp maple syrup
2 tbsp peanut oil ((sunflower oil will do too.))
1 clove garlic ((peeled and diced))
1 piece ginger, fresh ((thumb sized, peeled and grated))
1 onion ((peeled and diced))
2-3 cups vegetables, fresh or frozen ((choose your favourite: broccoli, carrots, cauliflower, etc.))
1 big handful snow peas ((or sugar snap peas))
6-8 baby corns
4.5 oz noodles ((I love glass noodles as they're really quick to cook and taste great!))
1 handful peanuts
1 stick lemongrass

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

STIR-FRY CHICKEN AND VEGETABLE DELIGHT

Stir-Fry Chicken and Vegetable Delight image

A great chicken and vegetable combination.

Provided by Mazola

Categories Trusted Brands: Recipes and Tips Mazola®

Time 35m

Yield 6

Number Of Ingredients 17

Ingredients

⅔ cup chicken or vegetable broth
2 tablespoons Argo® Corn Starch
1 tablespoon sugar
½ teaspoon Spice Islands® Crushed Red Pepper
1 clove garlic, minced
3 tablespoons soy sauce
1 tablespoon hoisin sauce
1 teaspoon dark sesame oil
3 tablespoons Mazola® Corn Oil
1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
1 onion, cut into thin wedges
12 ounces sugar snap peas*
1 red bell pepper, cut into thin strips
8 ounces mushrooms, sliced
1 (8 ounce) can sliced bamboo shoots, drained
½ cup sliced green onions
Hot cooked rice

Steps:

Combine all stir-fry sauce ingredients in a small bowl; set aside. Heat 2 tablespoons oil in wok or large skillet over medium-high heat. Add chicken and cook 4 to 6 minutes or until cooked through. Add onion and remaining 1 tablespoon oil and stir-fry 1 minute. Add asparagus, red pepper, mushrooms and bamboo shoots; stir-fry 5 minutes. Stir sauce mixture until blended, then pour into wok. Add green onions. Stirring constantly, bring to boil and boil 1 minute. Serve with rice.

Nutrition Facts : Calories 320.3 calories, Carbohydrate 32.4 g, Cholesterol 46.7 mg, Fat 10.9 g, Fiber 3.6 g, Protein 22.8 g, SaturatedFat 1.9 g, Sodium 648.8 mg, Sugar 6.2 g