Greenvegestirfry Recipes

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GREEN VEGGIE STIR FRY WITH MUSHROOMS



Green Veggie Stir Fry with Mushrooms image

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

vegetable oil cooking spray
1 cup mushroom, sliced
1/2 cup onion, chopped
2 tablespoons garlic, smashed
2 tablespoons ginger, finely chopped
1 1/2 tablespoons sambal oelek
1 1/2 cups cabbage, chopped
2 cups leeks, white part only,chopped
1/2 cup celery, chopped
2 tablespoons hot banana peppers or 2 tablespoons jalapenos, chopped
2 tablespoons soy sauce or 2 tablespoons Braggs liquid aminos
1/4 cup yellow peppers or 1/4 cup orange sweet bell pepper, chopped (Choose your own 2 colors)
3 tablespoons vodka or 3 tablespoons chicken stock

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

SUPER GREEN STIR-FRY



Super Green Stir-Fry image

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

2 tablespoons peanut oil
1 tablespoon finely shredded ginger
2 cloves garlic, thinly sliced
2 bunches asparagus, sliced
2 green onions (scallions), sliced
7oz (200g) sugar snap peas, trimmed and halved
2 tablespoons chilli bean paste
2 tablespoons light soy sauce
2 teaspoons water
1 cup (140g) shelled edamame
7oz (200g) enoki mushrooms
9 ounces (250g) mature spinach, trimmed
8.8oz (250g) thin brown rice noodles, cooked and drained
Thinly sliced small red chile or store-bought Asian chilli jam, to serve
Cilantro leaves, to serve

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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