VEGGIE STIR-FRY WITH POTATOES
For stir-fry lovers who have tried them all, this one includes potatoes as a bit of twist. Vegan- and vegetarian-friendly and delish!
Provided by SweetShuga
Categories World Cuisine Recipes Asian
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Boil on medium-high heat until tender but still intact, about 15 minutes. Drain.
- Heat oil in a large pan over medium heat. Add onion and cook for 1 minute. Reduce heat to medium-low and add pea pods. Add cooked potatoes and increase heat to medium. Cook 5 to 7 minutes more.
- Add bok choy, bean sprouts, and spinach to the pan. Cover and reduce heat to medium-low; cook about 5 minutes. Add soy sauce and ginger. Cook, uncovered, until juices evaporate and leaves are wilted, about 5 minutes more. Season with salt.
Nutrition Facts : Calories 259.8 calories, Carbohydrate 43.4 g, Fat 7.4 g, Fiber 6.3 g, Protein 8.2 g, SaturatedFat 1.1 g, Sodium 821.3 mg, Sugar 5.5 g
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
VEGGIE STIR-FRY
Valerie Belley of St. Louis, Missouri stir-fries a medley of six vegetables to create this colorful side dish for two that she serves on a bed of rice. "It's hard to believe to beat this elegant dish.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 2 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 150 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 939mg sodium, Carbohydrate 17g carbohydrate (7g sugars, Fiber 5g fiber), Protein 6g protein. Diabetic Exchanges
GINGER VEGGIE STIR-FRY
Green beans blend nicely with the broccoli, carrots, red onion and sweet potato in this well-seasoned side dish. "I created this colorful combination from the last remaining items in our refrigerator before a long vacation," says Jennifer Maslowski, New York, New York.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine cornstarch, orange juice and soy sauce until smooth; set aside. In a large skillet or wok, stir-fry carrot, broccoli and beans in oil for 8 minutes. Add sweet potato and onion; stir-fry until vegetables are crisp-tender., Stir the soy sauce mixture; add to the skillet with garlic, rosemary, ginger, and pepper flakes if desired. Bring to a boil; cook and stir for 1 minute or until thickened.
Nutrition Facts : Calories 293 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 955mg sodium, Carbohydrate 37g carbohydrate (16g sugars, Fiber 7g fiber), Protein 7g protein.
SWEET POTATO STIR FRY RECIPE BY TASTY
Here's what you need: olive oil, sweet potato, salt, green bell pepper, red bell pepper, onion, corn, black beans, garlic, cumin, chili powder, oregano, pepper, greek yogurt, cilantro
Provided by Mercedes Sandoval
Categories Dinner
Yield 2 servings
Number Of Ingredients 15
Steps:
- Heat olive oil in a large skillet on medium-high heat. Once pan is hot and ready, toss in the sweet potato and reduce heat to medium-low heat. Sprinkle in half of salt to season.
- Sauté sweet potato in the skillet for about 3-5 minutes, or until golden brown.
- Toss in green and red bell pepper and sauté for about a minute before adding the onion. Cook until transparent, then add garlic and the spices.
- Once veggies are evenly coated in the spices, add the corn and black beans, continuing to cook until corn and beans are heated through. Remove skillet from heat.
- Serve with brown rice or quinoa, and garnish with a dollop of plain greek yogurt and chopped cilantro.
- Enjoy!
Nutrition Facts : Calories 381 calories, Carbohydrate 53 grams, Fat 14 grams, Fiber 9 grams, Protein 13 grams, Sugar 20 grams
VEGGIE STIR FRY
Made with ingredients I usually have on hand. This is what I make to clean out my fridge, so the veggies are different each time, but I love this version. This can easily be made vegetarian by substituting vegetable broth.
Provided by Kaarin
Categories Lunch/Snacks
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Soak broccoli in water; heat canola oil in large frypan or wok and steam wet broccoli, covered, for 4-5 minutes.
- Add celery, mushrooms, garlic, soy sauce and ginger. Saute uncovered for about 5 more minutes, depending how crunchy you want your veggies.
- Add the chicken broth and bring to a boil. Stir in cornstarch paste and simmer 1 minute.
- Serve over rice, with soy sauce and chow mein noodles.
Nutrition Facts : Calories 88.9, Fat 4.3, SaturatedFat 0.4, Sodium 731.1, Carbohydrate 8.8, Fiber 1.2, Sugar 2, Protein 5.8
SKINNY BROCCOLI AND MIXED VEGETABLE STIR FRY
Even if you're not a big broccoli or vegetable lover, or if you have veggie-resistant family members, this Healthy Vegetable Stir-Fry is packed with so much flavor that everyone will forget how healthy it is and how many veggies they're eating
Provided by Averie Sunshine
Categories Asian
Time 30m
Number Of Ingredients 16
Steps:
- To a large non-stick skillet, well-seasoned cast iron skillet, or wok, add the onions, garlic, sprinkle with salt, drizzle with olive oil, and cook covered over high heat for about 15 to 20 minutes, or until onions are caramelized and as browned, soft, and tender as desired. Stir mixture intermittently, especially towards the end of cooking, to ensure nothing burns.
- While onions are cooking, chop and steam the broccoli. To a medium microwave-safe bowl, add the broccoli, cover with water, cover bowl with plasticwrap, and cook on high power for 3 to 4 minutes, or until broccoli is crisp-tender; don't overcook. Drain and set aside.
- While broccoli steams and onions continue to caramelize, slice the mushrooms, peppers, prep any optional vegetables or protein you're using; set aside.
- To a small bowl, add all ingredients and stir to combine; set aside.
- After onions are caramelized, remove them from the skillet and place in a medium bowl; set aside.
- To the skillet (no need to wash it), add the mushrooms, peppers, optional additional vegetables, optional protein, the sauce, and allow mixture to simmer uncovered over high heat for 3 to 5 minutes, or until slightly reduced.
- Add the onions, broccoli, stir to combine, and cook for about 1 minute, just enough to rewarm the onions and broccoli and coat with sauce.
- Taste and if you think it needs a splash of apple cider vinegar, honey, salt, pepper, etc., add to taste.
- Serve over a large handful of fresh kale (placing the hot stir fry on the kale allows it to wilt perfectly) or over a bed of rice. Stir fry is best warm and fresh, but leftovers will keep airtight in the fridge for up to 3 days and I enjoy leftovers chilled.
Nutrition Facts : Calories 1326 calories, Carbohydrate 159 grams carbohydrates, Cholesterol 48 milligrams cholesterol, Fat 45 grams fat, Fiber 32 grams fiber, Protein 89 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 3503 grams sodium, Sugar 69 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 33 grams unsaturated fat
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
WINTER ROOT VEGGIE STIR FRY (VEGAN FRIENDLY)
From a local recipe. Omit the cheese for a vegan version. Vegetables used for the test recipe: carrots, parsnips, rutabaga/swede, red beet, golden beet, sweet potato (orange flesh variety), small Dutch potato and red potato. The golden beet was sliced thinly and stir fried with the other root vegetables. The red potato and Dutch potato were left unpeeled.
Provided by COOKGIRl
Categories Vegetable
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Rinse and rub the root vegetables clean in cool running water.
- Prepare vegetables and combine all except the grated *red* beets.
- Heat a skillet to medium temperature (about 350 degrees) with oil. Stir-fry the veggies (except *red*beets) until tender. I stir fried everything about 8-10 minutes until the root veggies were browned and the onions crispy and starting to caramelize. Add the garlic powder the last minute of stir frying.
- Serve hot with cheese, raw grated beets and parsley on top. Season to taste with salt and cracked black pepper.
- Serving suggestion from Cookgirl's kitchen: We served the veggies over long grain brown rice. If desired, accompany the stir fry with a small mixed greens' salad.
Nutrition Facts : Calories 140.4, Fat 10.7, SaturatedFat 2.1, Cholesterol 4.4, Sodium 118.8, Carbohydrate 9.2, Fiber 2.1, Sugar 4.8, Protein 3
POTATO AND STEAK STIR-FRY
Use our Potato and Steak Stir-Fry recipe to make a dinner the family will love! This Healthy Living steak stir-fry recipe is easy to make and tasty to eat.
Provided by My Food and Family
Categories Special Diets
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat oil in wok or large skillet on medium-high heat. Add meat; stir-fry 2 min. or until evenly browned. Remove from wok; set aside.
- Add potatoes, carrots and water to wok; stir. Bring to boil; cover. Simmer on medium-low heat 20 min. or until vegetables are tender, stirring occasionally.
- Add mushrooms, onions, dressing and meat; stir-fry on medium-high heat 5 min. or until heated through.
Nutrition Facts : Calories 330, Fat 12 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 23 g
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