Rainbow Stir Fry Recipes

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RAINBOW CARROT STIR-FRY



Rainbow Carrot Stir-Fry image

In January, a friend gave me beautiful lacquered chopsticks from Shanghai. That was a spur for me to pull out my wok for a stir-fry of spring onions and young carrots of all colors: purple and dark red-orange, yellow and the familiar orange. I've made many rainbow pepper stir-fries, but this time I used my multicolored carrots, and cut them into matchsticks so they would cook quickly along with the spring onions. I wanted this to be a main dish, so I added tofu, as well as the aromatics that I always use in my stir-fries: garlic, ginger, dry sherry, soy sauce and a bit of sugar. The list of ingredients in stir-fry recipes can look long, even daunting. But most of the ingredients don't require knife skills, just measuring spoons, so the preparation is simple. And the actual cooking goes very quickly, so quickly that it's important to have everything prepped and within reach of your wok. Read through the recipe a couple of times before you begin cooking, because once you start, you won't have time to refer to it.

Provided by Martha Rose Shulman

Categories     quick, main course

Time 10m

Yield 4 servings

Number Of Ingredients 15

1 14-ounce box firm tofu, cut into dominoes
2 tablespoons soy sauce
1 tablespoon Shaoxing rice wine or dry sherry
1/4 cup vegetable or chicken stock, or water
1/4 to 1/2 teaspoon salt (to taste)
1/4 to 1/2 teaspoon sugar (to taste)
1 teaspoon cornstarch or arrowroot
2 tablespoons peanut or other neutral oil
2 to 3 teaspoons minced garlic (to taste)
2 to 3 teaspoons minced ginger (to taste)
1 pound carrots, preferably a mix of colors, cut into matchsticks
1 bunch spring onions or 2 bunches scallions, white or purple, and light green parts separated from dark green parts, chopped
1 tablespoon black or toasted white sesame seeds
1/4 cup chopped cilantro
Cooked grains or noodles, for serving

Steps:

  • Drain and dry tofu slices on paper towels. In a small bowl, combine 1 tablespoon soy sauce, rice wine and stock. Combine salt and sugar in another small bowl. In another bowl, dissolve cornstarch or arrowroot in 2 tablespoons stock or water; stir well. Have ingredients within reach of pan.
  • Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon oil by adding it to the sides of the pan or wok and swirling, then add tofu and stir-fry until lightly colored, 1 to 2 minutes. Add remaining soy sauce; stir-fry until no liquid is visible in pan. Remove tofu to a plate.
  • Swirl in remaining oil; add garlic and ginger, and stir-fry for no more than 10 seconds. Add carrots and white and light green parts of onions or scallions; stir-fry for 1 minute. Add salt, pepper and sugar; toss together and add soy sauce mixture. Stir-fry for 1 to 2 minutes, until vegetables are crisp-tender.
  • Return tofu to wok along with sesame seeds and stir-fry for 30 seconds. Stir cornstarch or arrowroot slurry and add it to pan along with cilantro and onion greens. Stir until everything is lightly glazed and remove from heat. Serve with hot grains or noodles.

Nutrition Facts : @context http, Calories 295, UnsaturatedFat 14 grams, Carbohydrate 21 grams, Fat 17 grams, Fiber 7 grams, Protein 19 grams, SaturatedFat 2 grams, Sodium 634 milligrams, Sugar 7 grams, TransFat 0 grams

RAINBOW BEEF



Rainbow Beef image

In this version of a stir-fry classic I am using less beef than a typical recipe would call for and adding in some shiitake mushrooms and extra peppers.

Provided by Martha Rose Shulman

Categories     dinner, weekday, main course

Time 20m

Yield 4 servings

Number Of Ingredients 16

1/2 pound lean flank steak
1 1/2 teaspoons cornstarch
1 tablespoon plus 1 teaspoon rice wine or dry sherry
1 teaspoon low sodium soy sauce
2 fat garlic cloves, minced
Salt and freshly ground pepper
1 teaspoon sesame oil
2 tablespoons hoisin sauce
2 tablespoons peanut oil, rice bran oil or canola oil
1 tablespoon minced ginger
1/2 teaspoon red pepper flakes
8 ounces shiitake mushrooms, stems removed, caps quartered
4 bell peppers of varying colors
1 tsp cold water
1 anaheim pepper
Salt to taste

Steps:

  • Slice the steak first with the grain into 2-inch wide strips. Then cut each strip across the grain into 1/4-inch thick slices. Place in a medium bowl and toss with the cornstarch, 1 teaspoon of the rice wine or sherry, the soy sauce, one of the minced garlic cloves, salt and pepper to taste, 1 teaspoon cold water, and the sesame oil.
  • Combine the remaining rice wine or sherry and the hoisin sauce in a small bowl and set aside.
  • Heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil and add the beef in a single layer. Let sit in the pan for about 1 minute, until it begins to sear, then stir fry for 1 minute. Transfer to a plate or bowl.
  • Swirl in the remaining oil, then add the garlic, ginger and red pepper flakes and stir-fry for no more than 10 seconds. Add the mushrooms and peppers, sprinkle with salt to taste and stir-fry for 1 to 2 minutes. Return the beef and any juices that have accumulated on the plate or bowl to the wok, add the hoisin sauce mixture and stir-fry for another 30 seconds to a minute, until the beef is cooked through. Remove from the heat and serve with rice, grains or noodles.

Nutrition Facts : @context http, Calories 258, UnsaturatedFat 9 grams, Carbohydrate 18 grams, Fat 14 grams, Fiber 5 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 632 milligrams, Sugar 9 grams

RAINBOW STIR-FRY



Rainbow Stir-Fry image

Sometimes I have a bunch of vegetables about to go bad, and I have to think about how to make them exciting. Although I've never put this on my menu, I do this at home a lot. It's a smart way to stop wasting food-and it's delicious!

Provided by Amanda Cohen

Categories     main-dish

Time 20m

Yield 6 servings

Number Of Ingredients 19

1/4 purple cabbage, thinly sliced
Ginger, divided (2-inch piece)
1/2 lime, juiced
salt
2 tablespoons rice vinegar, divided
2 tablespoons olive oil, divided
1 garlic clove, minced
1 cup cauliflower, chopped
1 cup choy sum, chopped
1 cup lacinato kale, chopped
1 cup zucchini rounds
1 cup bok choy, chopped
1/2 cup carrots, chopped
2 tablespoons water (a handful)
1/2 teaspoon chili pepper flakes
1 tablespoon soy sauce
Mint leaves, for garnish
Radish, for garnish
1 lime, wedges for garnish

Steps:

  • For the raw vegetables: Peel ½-inch piece of the ginger and slice into thin matchsticks (about 1 teaspoon). In a bowl, add the cabbage, ginger, lime juice, salt, 1 tablespoon rice vinegar, and 1 tablespoon olive oil. Mix to combine and place in a serving bowl.
  • For the stir-fry: Peel and mince the remaining piece of ginger to yield about 2 teaspoons. Set aside. Heat skillet on high until hot then add remaining tablespoon of olive oil. Add the vegetables in the order that they will take to cook, starting with the carrots. Stir, then add the cauliflower, stir again, and season with salt. Add the zucchini followed by the remaining vegetables; choy sum, kale, and bok choy. Add a handful of water to steam the vegetables (this will speed up the cooking), and continue stirring. When the vegetables are green and vibrant, add the ginger, garlic and chili pepper flakes. Finish with remaining tablespoon rice vinegar and soy sauce. Stir then place on top of the cabbage mixture. Garnish with freshly torn mint, sliced radish, lime wedges and salt. Serve.

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