Stirfriedvegetableswithseasonedcroutons Recipes

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EASY STIR FRIED VEGETABLES



Easy Stir Fried Vegetables image

One of the things I really like about stir-fry is that you can add or subtract whatever vegetables you like and it still tastes great. It's such a great way to use up those veggies in your fridge, so please, use whatever you have on hand. All of these veggies can be found year-round so it's easy to make whenever you are in the mood.

Provided by Lvs2Cook

Categories     Vegetable

Time 22m

Yield 4-5 serving(s)

Number Of Ingredients 11

1 green bell pepper, julienned
1 red bell pepper, julienned
2 carrots, sliced
2 cups broccoli florets
3 tablespoons vegetable oil
2 tablespoons low sodium soy sauce
1 teaspoon ground ginger
1 bunch green onion, thinly sliced
2 tablespoons cornstarch
1 cup chicken broth
1/4 cup cold water

Steps:

  • Saute the peppers, carrots and broccoli in oil in a wok or large skillet until the veggies are crisp-tender, about 3-4 minutes.
  • Combine the soy sauce and ginger and add to the pan with the green onions and stir-fry for 1 minute.
  • Combine cornstarch, broth and water and whisk until smooth and gradually stir into the vegetables.
  • Bring to a boil and cook and stir for 2 minutes or until thickened.

Nutrition Facts : Calories 165.9, Fat 11, SaturatedFat 1.5, Sodium 487.9, Carbohydrate 14.5, Fiber 2.8, Sugar 4.2, Protein 4.1

STIR-FRIED VEGETABLES



Stir-Fried Vegetables image

A great vegetable side dish with an incredible sauce. It goes perfectly with steamed brown or white rice.

Provided by Natasha Kay

Categories     Side Dish     Vegetables

Time 20m

Yield 6

Number Of Ingredients 10

2 tablespoons light soy sauce
1 teaspoon ground ginger
2 tablespoons all-purpose flour
1 cup low-sodium chicken broth
¼ cup cold water
3 tablespoons vegetable oil
4 green bell peppers, cut into matchsticks
4 carrots, cut into matchsticks
2 cups broccoli florets
8 mushrooms, sliced

Steps:

  • Combine soy sauce and ginger in a small bowl. Mix flour, chicken broth, and water in another bowl.
  • Heat oil in a large skillet or wok over high heat; cook and stir peppers, carrots, broccoli, and mushrooms until just tender, about 3 minutes.
  • Toss vegetables with soy sauce mixture; cook and stir for 1 minute. Gradually stir flour mixture into vegetables; bring to a boil and cook until thickened, about 3 minutes.

Nutrition Facts : Calories 125.2 calories, Carbohydrate 13.2 g, Cholesterol 0.7 mg, Fat 7.4 g, Fiber 3.7 g, Protein 3.8 g, SaturatedFat 1.2 g, Sodium 238.1 mg, Sugar 5 g

SAVORY VEGETABLE STIR-FRY



Savory Vegetable Stir-Fry image

Yellow squash, zucchini, carrots and red onion combine to make this sassy stir-fried side dish that's ready in just 20 minutes!

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 20m

Yield 6

Number Of Ingredients 6

1 tablespoon olive oil
2 medium yellow squash, sliced
2 medium zucchini, sliced
½ (16 ounce) package baby-cut carrots
1 medium red onion, cut in half and thickly sliced
2 packets Swanson® Flavor Boost™ Concentrated Vegetable Broth

Steps:

  • Heat the oil in a 12-inch skillet over medium-high heat. Add the yellow squash, zucchini, carrots and onion and stir-fry until the vegetables are tender-crisp.
  • Stir the concentrated broth in the skillet and cook until the mixture is hot.

Nutrition Facts : Calories 70.4 calories, Carbohydrate 11.4 g, Fat 2.6 g, Fiber 3.3 g, Protein 2 g, SaturatedFat 0.4 g, Sodium 290.9 mg, Sugar 3.7 g

STIR-FRIED VEGETABLES



Stir-Fried Vegetables image

Categories     Side     Sauté     Stir-Fry     Quick & Easy     Low/No Sugar     Green Bean     Bell Pepper     Carrot     Bon Appétit     Texas

Yield Makes 6 servings

Number Of Ingredients 4

1 1/2 tablespoons vegetable oil
4 ounces green beans, cut into 2-inch pieces (about 1 1/4 cups)
4 small carrots, peeled, cut into matchstick-size strips
1 red bell pepper, cut into matchstick-size strips

Steps:

  • Heat oil in large skillet over medium-high heat. Add vegetables and sauté until crisp-tender, about 8 minutes. Season to taste with salt and pepper.

VEGETABLE STIR-FRY



Vegetable Stir-Fry image

This flavorful dish comes together in less than 10 minutes and is so aromatic that mouths will be watering from rooms away. Kelly Graham - Niagara Falls, Ontario

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 9

4 teaspoons cornstarch
1 cup chicken broth
3/4 teaspoon soy sauce
1-1/4 cups julienned celery
1-1/4 cups julienned green pepper
1-1/4 cups julienned carrot
2/3 cup sliced fresh mushrooms
1/3 cup chopped onion
2 tablespoons canola oil

Steps:

  • In a small bowl, combine the cornstarch, broth and soy sauce until smooth; set aside. In a large skillet or wok, stir-fry vegetables in oil for 4-7 minutes or until crisp-tender. Stir in the soy sauce mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.

Nutrition Facts : Calories 110 calories, Fat 7g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 361mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

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