Vegetarian Stir Fry Food

20 BEST VEGETARIAN STIR FRY RECIPES

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!

VEGETABLE STIR-FRY

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.

VEGETARIAN GARDEN STIR-FRY

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.

VEGGIE STIR-FRY

Steps:

• In a small bowl, whisk the cornstarch, water and soy sauce until smooth; set aside. In a large skillet or wok, stir-fry the broccoli, carrot and onion in oil for 5 minutes. Add the cabbage, zucchini, mushrooms and garlic. Stir-fry until vegetables are tender. Stir soy sauce mixture; add to skillet. Cook and stir until thickened. Serve with rice if desired.

SIMPLE VEGETARIAN STIR-FRY

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.

CHINESE VEGETABLE STIR FRY

Steps:

• Make 2 cups of rice as instructed on package and keep hot.
• Heat wok over medium heat and add the oil, increase to medium-high heat.
• Add the broccoli and water, stir-fry for 1 minute or until broccoli is bright green.
• Add carrots, snow peas, mushrooms, water chestnuts, garlic and ginger; stir-fry for 1 to 2 minutes or until tender crisp.
• In small bowl, combine the soy sauce, broth and cornstarch; mix well to dissolve.
• Add to wok and stir-fry for about 1 minute.
• Serve over rice.

VEGETABLE STIR-FRY

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.

VEGETABLE STIR-FRY

Steps:

• Heat a wok over high heat until it begins to smoke, and then add the oil. When the oil is hot, add the ginger and carrots and stir-fry for 1 minute. Add the mushrooms, bell peppers and snow peas and stir-fry for 1 minute more, adding a splash of water to help steam the vegetables. Stir in the All-Purpose Stir-Fry Sauce and bring to a boil. Continue cooking until the sauce thickens, about 1 minute. Serve immediately.
• In a small bowl or measuring cup, combine the stock, oyster sauce, rice wine and soy sauce.