Winter Veggie Stir Fry Food

GINGER VEGGIE STIR-FRY

Steps:

• In a large bowl, blend cornstarch, garlic, 1 teaspoon ginger, and 2 tablespoons vegetable oil until cornstarch is dissolved. Mix in broccoli, snow peas, carrots, and green beans, tossing to lightly coat.
• Heat remaining 2 tablespoons oil in a large skillet or wok over medium heat. Cook vegetables in oil for 2 minutes, stirring constantly to prevent burning. Stir in soy sauce and water. Mix in onion, salt, and remaining 1 teaspoon ginger. Cook until vegetables are tender but still crisp.

WINTER ROOT VEGGIE STIR FRY (VEGAN FRIENDLY)

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.

QUICK VEGGIE STIR-FRY

Steps:

• In a small bowl, whisk together the broth, soy sauce, sugar, lemon juice and zest, and set aside.
• In a large nonstick saute pan or a wok, heat the oil over high heat. When the oil begins to swirl add the broccoli florets and stalks. Saute while rapidly tossing and stirring. When the broccoli brightens, add the coleslaw mix and baby corn; toss to wilt the mix. Once tender, pour in the sauce. Stir to coat and transfer the mixture to a serving bowl. Serve warm.

CRISP RED SNAPPER AND SWEET WINTER STIR-FRY VEGETABLES

Steps:

• Cut off the ends of the beets and stand them upright on a cutting board. Peel each beet in strips, cutting it from top to bottom and turning the beet as you trim. Then slice the beets 1/2 inch thick and place the slices in a pot. Cover them with water, bring the water to a boil, and add salt. Cook the beets for 5 minutes, drain them, run them under cold water and pat them dry. Slice them into 1/2-inch-thick sticks.
• While the beets cook, score the skin of the fish fillets by making a few shallow parallel cuts. The skin will get crispy and delicious, and scoring it will keep it from curling. Season the snapper by sprinkling some salt and pepper and the coriander evenly over the flesh side of the fillets. Pour out the cornstarch in a shallow dish. Dust the fish on both sides with cornstarch. Discard the excess.
• Cover the bottom of one large nonstick skillet with a 1/8-inch layer of oil. Turn the heat on high. Add 2 tablespoons of oil to a second skillet and heat it to high as well.
• When the oil ripples in the first skillet, add the fish fillets and cook them for 3 to 4 minutes on each side, until they are crisp and firm.
• To the second hot skillet, while the snapper cooks, add the zucchini and stir-fry for 3 to 4 minutes, then add the beets, scallions, ginger, garlic, and red pepper flakes and cook them for a minute or two more. Add the duck sauce to the pan and heat through, glazing the veggies. Add the lime juice to the skillet and remove the skillet from the heat. Serve the fish over the veggies and pass the lime wedges at the table.

QUINOA WITH STIR-FRIED WINTER VEG

Steps:

• Cook the quinoa according to pack instructions. Meanwhile, heat 3 tbsp of the oil in a wok or large pan, then add the garlic and quickly fry for 1 min. Throw in the carrots, leeks and broccoli, then stir-fry for 2 mins until everything is glistening.
• Add the sundried tomatoes, mix together the stock and tomato purée, then add to the pan. Cover, then cook for 3 mins. Drain the quinoa, then toss in the remaining oil and the lemon juice. Divide between warm plates and spoon the vegetables on top.

VEGGIE STIR FRY

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.