Rainbow Stir Fry Colorful Veggies Stir Fried In One Skillet Recipes

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

Ingredients

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.

RAINBOW STIR-FRY | COLORFUL VEGGIES, STIR-FRIED IN ONE SKILLET

Rainbow Stir-Fry | Colorful Veggies, Stir-Fried in One Skillet image

I love my Rainbow Stir-Fry Recipe. Using a variety of Fresh Vegetables, its healthy for you and made in one skillet, it couldn't be easier! Add some fresh pressed ginger and Soy Sauce along the way and the result is an incredibly bright and cheery Rainbow Stir-Fry. Sometimes I'll toss in a few cashews, towards the end, right before dishing up.

Provided by Clever Cooking

Categories Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1/4 cup onion, coarsely chopped
1 stock celery, coarsely chopped
1/4 cup fresh green beans, snapped
1/4 cup red cabbage, diced in 1/2-inch pieces
1/4 cup red pepper, diced in 1/2-inch pieces
1/4 cup carrot, finely grated
4 mushrooms, sliced (optional)
2 teaspoons soy sauce
1 -2 garlic clove, pressed
2 teaspoons oil
10 -15 cashews (optional)

Steps:

Chop, slice, dice, snap and grate vegetables, but keep them separate.
Heat oil in a skillet.
Add vegetables that have the longest cook time first: Onions, Mushrooms, Celery, Green Beans and 2-4 spears of Asparagus, left whole or snapped.
Stir occasionally, then add red cabbage, then red pepper.
When almost finished add the carrot. Stir in soy sauce, if desired and serve.

Nutrition Facts : Calories 37.9, Fat 2.4, SaturatedFat 0.3, Sodium 183.6, Carbohydrate 3.7, Fiber 1.1, Sugar 1.8, Protein 0.9

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