Oriental Vegetable Medley Recipes

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ORIENTAL VEGETABLE MEDLEY



Oriental Vegetable Medley image

Make and share this Oriental Vegetable Medley recipe from Food.com.

Provided by Kitchen Quarterback

Categories     Vegetable

Time 23m

Yield 6 serving(s)

Number Of Ingredients 12

2 cups fresh broccoli florets
2 cups bok choy, chopped
1 cup sugar snap pea, fresh
1 red bell pepper, sliced
1 red onion, thickly sliced
1 (16 ounce) package baby carrots
1 (8 ounce) can sliced water chestnuts, drained
3 garlic cloves, minced
1/4 cup water
1 tablespoon teriyaki sauce
1 tablespoon cornstarch
1 tablespoon toasted sesame seeds

Steps:

  • Toss vegetables together in a microwavable-safe casserole dish; set aside.
  • In a small bowl, combine the garlic, water, teriyaki sauce and cornstarch; pour over vegetables. Cover tightly with plastic wrap and microwave on high for 4 minutes. Stir vegetables, recover and microwave an additional 3-4 minutes or until vegetables cooked to desired texture and sauce is thickened. Sprinkle with sesame seeds and serve immediately.

MANDARIN VEGETABLE MEDLEY



Mandarin Vegetable Medley image

Make and share this Mandarin Vegetable Medley recipe from Food.com.

Provided by Moe Larry Cheese

Categories     Corn

Time 20m

Yield 8 serving(s)

Number Of Ingredients 18

1 lb fresh asparagus, trimmed & cut into 2-inch pieces
1 (14 1/2 ounce) can reduced-sodium chicken broth
2 cups fresh snow peas
1 (15 ounce) can whole baby corn, rinsed & drained
1 (11 ounce) can mandarin oranges, drained
1 (8 ounce) can sliced water chestnuts, drained
2 celery ribs, thinly sliced
1/2 cup red onion, finely chopped
1 green onion, thinly sliced
5 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons reduced sodium soy sauce
1 tablespoon honey
1 teaspoon Dijon mustard
2 garlic cloves, minced
1 teaspoon pepper
1/2 teaspoon salt
2 teaspoons sesame seeds, toasted

Steps:

  • In a large skillet, bring asparagus and broth to a boil.
  • Reduce heat; cover and simmer for 3 minutes or until crisp-tender.
  • Drain; immediately place the asparagus in ice water. Drain and pat dry.
  • In a large bowl, combine the peas, corn, oranges, water chestnuts, celery, onions and asparagus.
  • In a small bowl, whisk the lemon juice, oil, soy sauce, honey, mustard, garlic, pepper and salt.
  • Pour over vegetables.
  • Cover and refrigerate for at least 1 hour. Sprinkle with sesame seeds before serving.

Nutrition Facts : Calories 173.7, Fat 5, SaturatedFat 0.8, Sodium 340.8, Carbohydrate 31.5, Fiber 5.1, Sugar 11.4, Protein 5.8

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