Stirfryveggieplatter Recipes

VEGETABLE STIR FRY

Steps:

• Heat the oil in a large pan over medium high heat. Add the carrots and mushrooms and cook for 4-6 minutes or until tender.
• Add the broccoli, bell peppers, snow peas, water chestnuts, baby corn and 2 tablespoons of water to the pan.
• Cook for an additional 3-5 minutes or until vegetables are tender and water has mostly cooked off.
• Add the garlic and ginger and cook for 30 seconds. Season the vegetables with salt and pepper to taste.
• In a bowl, whisk together the vegetable broth, soy sauce and honey.
• Pour the soy sauce mixture over the vegetables and cook for 30 seconds.
• In a small bowl mix the cornstarch with a tablespoon of cold water.
• Add the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.
• Serve immediately, over rice if desired.

THE BEST VEGETABLE STIR FRY RECIPE

Steps:

• In a large non-stick skillet or wok, over medium heat, heat the oil. Add the vegetable and stir fry about 3 minutes or until vegetables are crisp-tender. Add the butter, garlic, ginger and cook until fragrant.
• In a small bowl, combine all the ingredients for the stir fry sauce. Pour the sauce over the vegetables and stir.
• Turn heat down to medium/low and cook 3-4 minutes, until sauce thickens and vegetables are desired tenderness.

STIR-FRY VEGGIE PLATTER

Steps:

• In large wok or skillet, heat 1 tablespoon oil over high heat until almost smoking.
• Add carrots, bell pepper and onion.
• Season with lemon pepper and stir-fry until crisp-tender, about 3 minutes.
• Remove vegetables to platter.
• Heat 1 tbsp.
• oil in wok.
• Add tomato, broccoli, asparagus and garlic.
• Season with lemon pepper and stir-fry until crisp-tender, about 3 minutes.
• Remove vegetables to platter.
• Heat 1 tbsp.
• oil in wok.
• Add mushrooms and season with lemon pepper.
• Stir-fry until tender, about 2 minutes.
• Remove mushrooms to platter.
• Sprinkle vegetables with sesame seeds and serve with pita bread.

STIR-FRIED VEGGIES WITH PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, in a large nonstick skillet or wok, stir-fry the carrots, leek, zucchini, peppers and beans in hot olive oil for 3-4 minutes or until crisp-tender., Drain pasta; add to the vegetable mixture. Drizzle with sesame oil. Stir-fry for 2 minutes. In a small bowl, combine the vinegar, honey, salt, chili powder and ginger. Pour over pasta mixture; toss to coat.