GREEN VEGGIE STIR FRY WITH MUSHROOMS
I opened the fridge, looked at the leeks in the garden and threw this stir fry together. It went over well so I thought I would post it. The colored sweet peppers are just to add a bit of color but they do add flavor so include them even if you only use green. Bragg that is mentioned as an option to Soy sauce is low sodium Soy sauce and can be purchased in Health food stores and some grocery stores
Provided by Bergy
Categories Lunch/Snacks
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 13
Steps:
- Heat a wok or frypan, lightly spray with oil.
- Add mushrooms and onion and saute 3 minutes.
- Add Garlic, ginger and Sambal Oelek, mix in with mushrooms and onions saute 30 seconds.
- Add Leeks& Cabbage, stir, cook 3 minutes.
- Add soy sauce and stir.
- Add peppers, mix in, cook 2 minutes, stir as the veggies cook.
- Season with salt& pepper.
- Add vodka/chicken stock cover for 1 minute& serve.
Nutrition Facts : Calories 128, Fat 0.7, SaturatedFat 0.1, Sodium 707.1, Carbohydrate 20.4, Fiber 3.8, Sugar 6.4, Protein 4.6
THE BEST VEGETABLE STIR FRY RECIPE
Vegetable sitr fry is a quick one-pan dish ready in under 30 minutes. Sauteed veggies in an easy sweet and savory stir fry sauce. The perfect recipe when craving Asian takeout that can be made at home.
Provided by Valentina Ablaev
Categories Easy
Time 25m
Number Of Ingredients 14
Steps:
- In a large non-stick skillet or wok, over medium heat, heat the oil. Add the vegetable and stir fry about 3 minutes or until vegetables are crisp-tender. Add the butter, garlic, ginger and cook until fragrant.
- In a small bowl, combine all the ingredients for the stir fry sauce. Pour the sauce over the vegetables and stir.
- Turn heat down to medium/low and cook 3-4 minutes, until sauce thickens and vegetables are desired tenderness.
Nutrition Facts : Calories 256 kcal, Carbohydrate 31 g, Protein 7 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 15 mg, Sodium 444 mg, Fiber 4 g, Sugar 15 g, ServingSize 1 serving
GINGER VEGGIE STIR-FRY
I just whipped this up one day when I felt like a stir-fry but did not have all the ingredients called for in some of the stir-fry recipes on this site. I used certain veggies I had on hand, but any seasonal veggies may be used. It has a mild ginger flavor that can be enhanced according to taste, and is filling yet light on the tummy! Tofu may be added. Serve over a bed of steamed jasmine rice.
Provided by veggigoddess
Categories World Cuisine Recipes Asian
Time 40m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 118.6 calories, Carbohydrate 8 g, Fat 9.3 g, Fiber 2.2 g, Protein 2.2 g, SaturatedFat 1.5 g, Sodium 903.3 mg, Sugar 2.5 g
GREEN VEGE STIR FRY
You can use any green veges for this dish. Had to include 3 specifically for the recipe to be posted. Use whatever is in season. eg chinese cabbage, asparagus, broccoli, snow peas, capsicum etc. Traditional Chinese stir frys do not contain more than three types of veges. I have heard it said that more than three would look like you are cleaning out the fridge. This dish is naturally gluten free. If adding sauces such as soy before serving- check they are GF too.
Provided by Jubes
Categories Greens
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the wok a minute or two. Then add the peanut oil. Gentley swirl the oil around the wok to coat the sides.
- If you are using aromatics such as the ginger and garlic, add them at this point and stir-fry for about a minute to release the flavours.
- Add your selected vegetables. Immediately tumble the vegetables until they have all been glazed with the oil.
- Add a little sugar and about 1/2 cup water. Cover and continue to cook using a high heat for another 2 -3 minutes.
- If desired you can add a little soy sauce or oyster sauce before serving.
Nutrition Facts : Calories 107.2, Fat 4.2, SaturatedFat 0.7, Sodium 61.5, Carbohydrate 15.8, Fiber 5.5, Sugar 6, Protein 5.7
SUPER GREEN STIR-FRY
Asparagus, snap peas, green onions, edamame, spinach, and cilantro make this vegetarian noodle stir-fry plenty green and powerfully healthy.
Provided by Donna Hay
Categories HarperCollins Dinner Green Onion/Scallion Leafy Green Asparagus Sugar Snap Pea Mushroom Vegetarian Noodle Cilantro
Yield Serves 4
Number Of Ingredients 15
Steps:
- Heat the oil in a large non-stick frying pan or wok over high heat. Add the ginger and garlic and cook for 1 minute. Add the asparagus, onion and peas and cook, stirring, for a further 1 minute. Add the chilli bean paste, soy sauce and water and cook, stirring, for 1-2 minutes or until combined. Add the edamame, enoki, spinach, and noodles, toss to combine and cook for 1 minute or until warmed through. Top with the chile and cilantro to serve.
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