EASY STIR FRY VEGETABLES
This stir fry vegetables recipe is full of colorful veggies and an easy sauce that makes them taste irresistible! Add rice and a protein and you've got dinner.
Provided by Sonja Overhiser
Categories Main Dish
Time 25m
Number Of Ingredients 16
Steps:
- Start the rice and decide which protein you'll be adding.
- Chop the broccoli and broccolini into large florets (about 6 cups florets total). Chop the red onion into bite sized squares. Dice the pepper into bite sized squares. Remove the stems from the portobellos (if necessary), slice them into strips, then cut the larger pieces in half. Place all of the vegetables in a large bowl.
- Mince the garlic. Peel the ginger and grate it. Place them together in a small bowl.
- Stir together the mirin, rice vinegar, soy sauce, and Sriracha in a small bowl.
- In a large skillet or wok over high heat, and heat the oil. Add the broccoli, broccolini (if using), red onion, bell pepper, and mushrooms and cook 6 to 7 minutes until just starting to brown on edges, stirring occasionally.
- Add the garlic and ginger cook for 1 minute more, until broccoli is crisp tender but still bright green. Turn off the heat and add the sauce, stirring until combined. Taste and add additional pinches salt as necessary. Garnish with sesame seeds and green onion (optional). Serve with rice and desired protein (see above).
Nutrition Facts : Calories 161 calories, Sugar 9.9 g, Sodium 306.8 mg, Fat 7.7 g, SaturatedFat 1.1 g, TransFat 0 g, Carbohydrate 19.8 g, Fiber 5 g, Protein 5.5 g, Cholesterol 0 mg
VEGETARIAN GARDEN STIR-FRY
Perfect quick side dish for almost any meal. I recommend it with grilled chicken, peanut butter quinoa, rice, beans, avocado, etc. Can also be served as a vegetarian main.
Provided by Sami Link
Categories Side Dish Vegetables Tomatoes
Time 25m
Yield 3
Number Of Ingredients 12
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.
Nutrition Facts : Calories 158.3 calories, Carbohydrate 25.6 g, Cholesterol 5.8 mg, Fat 4.5 g, Fiber 4.2 g, Protein 6.3 g, SaturatedFat 1.5 g, Sodium 120.2 mg, Sugar 0.9 g
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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