Vegetable Surprise Stir Fry Recipes

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THE BEST VEGETABLE STIR FRY RECIPE



The BEST Vegetable Stir Fry Recipe image

Vegetable sitr fry is a quick one-pan dish ready in under 30 minutes. Sauteed veggies in an easy sweet and savory stir fry sauce. The perfect recipe when craving Asian takeout that can be made at home.

Provided by Valentina Ablaev

Categories     Easy

Time 25m

Number Of Ingredients 14

1 large carrot (sliced)
2 cups medium broccoli florets
8 oz can baby corn spears (drained)
8 oz mushrooms (white or brown) (sliced or quartered)
1 whole pepper (red, yellow or orange) (seeded and sliced)
2 Tbsp cooking oil ((extra light olive oil or canola))
2 Tbsp unsalted butter
3 garlic cloves (peeled and minced)
2 tsp ginger (minced)
1/4 cup chicken broth ((or vegetable broth for vegetarian))
½ tsp cornstarch
3 Tbsp low sodium soy sauce ((use Tamari for gluten free))
2 Tbsp honey
¼ tsp hot sauce (optional (Frank's or Sriracha work great))

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.

Nutrition Facts : Calories 256 kcal, Carbohydrate 31 g, Protein 7 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 15 mg, Sodium 444 mg, Fiber 4 g, Sugar 15 g, ServingSize 1 serving

VEGETABLE STIR FRY



Vegetable Stir Fry image

Provided by Food Network

Time 15m

Yield 6 servings, 1 cup each

Number Of Ingredients 8

2 Tbsp. canola oil
1 Tbsp. Mrs. Dash® Original Blend
2 medium carrots, thinly sliced diagonally
2 cups broccoli florets
2 cups fresh, sliced mushrooms
6 oz snow peas
1 small tomato, cut into wedges
1 Tbsp. red wine vinegar

Steps:

  • 1. Heat oil and Mrs. Dash® Original Blend over high heat.
  • 2. Add carrots and broccoli, cook for 2 minutes, stirring constantly. Add mushrooms and snow peas and cook for 2 more minutes.
  • 3. Add tomato wedges and red wine vinegar, stir for another minute or until vegetables are crisp-tender.

THE EASIEST VEGETABLE STIR FRY



The Easiest Vegetable Stir Fry image

Provided by Alyssa Rivers

Categories     Dinner     Main Course

Time 15m

Number Of Ingredients 16

1 tablespoon olive oil
1 red bell pepper (sliced)
1 yellow bell pepper (sliced)
1 cup sugar snap peas
1 cup carrots (sliced)
1 cup mushrooms (sliced)
2 cups broccoli
1 cup baby corn
1/2 cup water chestnuts
¼ cup soy sauce
3 garlic cloves minced
3 Tablespoons brown sugar
1 teaspoon sesame oil
1/2 cup chicken broth
1 tablespoon cornstarch
chopped green onions and sesame seeds for garnish (optional)

Steps:

  • In a wok or large skillet add 1 Tablespoon olive oil over medium high heat. Add bell pepper, peas, carrots, mushrooms, broccoli, baby corn, and water chestnuts. Sauté 2-3 minutes until veggies are almost tender.
  • In a small whisk together soy sauce, garlic, brown sugar, sesame oil, chicken broth, and cornstarch.
  • Pour over veggies and cook until the sauce has thickened. Garnish with chopped green onions and sesame seeds if desired

Nutrition Facts : Calories 152 kcal, Carbohydrate 27 g, Protein 5 g, Fat 4 g, SaturatedFat 1 g, Sodium 643 mg, Fiber 4 g, Sugar 12 g, ServingSize 1 serving

FIVE-VEGETABLE STIR-FRY



Five-Vegetable Stir-Fry image

"We love the fresh taste and eye-catching color of this easy stir-fry," says Rose Norton of Sandusky, Michigan. "It's especially good in summer when the ingredients from my garden."

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 7 servings.

Number Of Ingredients 15

4 cups broccoli florets
2 tablespoons vegetable oil
2 medium yellow summer squash, cut into 1/4-inch slices
2 medium zucchini, cut into 1/4-inch slices
1 large sweet red pepper, cut into 3/4-inch pieces
1 green onion, chopped
2 garlic cloves, minced
1 cup chicken or vegetable broth
1 tablespoon cornstarch
2 teaspoons sugar
1/4 teaspoon ground ginger
1/4 teaspoon salt, optional
1/8 teaspoon cayenne pepper
1 tablespoon minced fresh cilantro
Hot cooked rice, optional

Steps:

  • In a large skillet or wok, stir-fry broccoli in oil for 3-4 minutes or until crisp-tender. Add squash, zucchini, red pepper, onion and garlic; stir-fry for 2-3 minutes or until crisp-tender. , In a small bowl, combine broth, cornstarch, sugar, ginger, salt if desired and cayenne; stir until smooth. Add to skillet. Bring to a boil and boil for 1 minute, stirring constantly. Sprinkle with cilantro. Serve over rice if desired.

Nutrition Facts : Calories 82 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 31mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges

VEGETABLE BEEF STIR-FRY



Vegetable Beef Stir-Fry image

"My husband, Jerry, has been making this stir-fry for many years," explains Mary Loeffler of Imperial, Pennsylvania. "It was an old Chinese recipe, but folks who don't normally like Chinese food always give this yummy main dish rave reviews."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 16

1 teaspoon cornstarch
2 tablespoons reduced-sodium soy sauce
1 teaspoon minced fresh gingerroot
1/2 teaspoon sugar
1/4 teaspoon pepper
1 beef top sirloin steak (1 pound), cut into thin strips
SAUCE:
1 teaspoon cornstarch
1/2 cup reduced-sodium chicken broth
2 tablespoons ketchup
1 tablespoon reduced-sodium soy sauce
2 teaspoons sesame oil
2 teaspoons canola oil, divided
1 medium sweet onion, cut into chunks
1 medium green pepper, cut into chunks
3 plum tomatoes, cut into chunks

Steps:

  • In a large bowl, combine the first five ingredients; add beef and toss to coat. Refrigerate for 15 minutes. For sauce, in a small bowl, combine the cornstarch, broth, ketchup, soy sauce and sesame oil until smooth; set aside., In a large nonstick skillet or wok coated with cooking spray, stir-fry the beef mixture in 1 teaspoon canola oil until no longer pink. Remove and keep warm. Stir-fry the onion in remaining canola oil for 2 minutes. Add green pepper; stir-fry for 2 minutes. Add tomatoes; stir-fry 1 minute longer., Return beef to the pan. Stir sauce; add to beef and vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened.

Nutrition Facts : Calories 240 calories, Fat 11g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 673mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges

VEGETABLE STIR-FRY



Vegetable Stir-Fry image

Break out the wok for an Asian-style Vegetable Stir-Fry recipe from Food Network, made with broccoli, bell peppers, squash, eggplant, bok choy and even tofu.

Provided by Food Network

Categories     main-dish

Time 20m

Yield 6 servings

Number Of Ingredients 16

2 tablespoons canola oil
1 red bell pepper, cored, seeded, and julienned
1 yellow bell pepper, cored, seeded, and julienned
1/2 cup thinly sliced red onion
1 cup half-moon sliced yellow squash
1 cup small broccoli florets
1 baby eggplant, cut into chunks
8 ounces firm tofu, cut into large chunks
1 clove garlic, minced
1/2 cup teriyaki sauce (check the label: no more than 2 grams sugar per serving)
2 cups sliced bok choy
1 cup fresh mung bean sprouts
1/4 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1/2 cup snow peas
2 tablespoons sesame oil

Steps:

  • Start by preparing and cutting all the vegetables and measuring your ingredients so that they are ready to go. Once you begin stir-frying, it goes very quickly.
  • In a wok or large skillet, heat canola oil over high heat until almost smoking. Add the peppers and onion while stirring constantly. While continuing to stir, add successively the squash, broccoli, eggplant, tofu, garlic, and teriyaki sauce. Cook, stirring, constantly for 2 minutes. Add the bok choy, sprouts, pepper, and salt and cook, stirring, until crisp-tender, about 2 minutes more.
  • Stir in snow peas and sesame oil and remove from heat. Serve immediately.

Nutrition Facts : Calories 183 calorie, Fat 11 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 618 milligrams, Carbohydrate 15 grams, Fiber 4 grams, Protein 7 grams, Sugar 8 grams

VEGETABLE STIR FRY



Vegetable Stir Fry image

This vegetable stir fry is a blend of colorful veggies cooked in a sweet and savory honey garlic sauce. An easy side dish or main course that's light, fresh and totally delicious! Serve your veggie stir fry over rice for a complete meal.

Provided by Sara Welch

Categories     Main

Time 20m

Number Of Ingredients 15

1 tablespoon vegetable oil
1/2 cup carrots (peeled and sliced)
1 cup mushrooms (sliced)
1 cup broccoli florets
3/4 cup bell peppers (sliced, I used red and yellow)
1 cup snow peas (trimmed)
1/2 cup water chestnuts (drained and sliced)
3/4 cup baby corn (drained and sliced)
2 teaspoons garlic (minced)
1 teaspoon ginger (minced)
salt and pepper to taste
1/4 cup vegetable broth (can also use chicken broth or water)
1/4 cup soy sauce
3 tablespoons honey
2 teaspoons cornstarch

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.

Nutrition Facts : Calories 191 kcal, Carbohydrate 36 g, Protein 6 g, Fat 4 g, SaturatedFat 2 g, Sodium 894 mg, Fiber 4 g, Sugar 19 g, ServingSize 1 serving

VEGETABLE SURPRISE (STIR FRY)



Vegetable Surprise (Stir Fry) image

I think this came from the Yan Can Cookbook - an interesting twist on the typical vegetable stir fry.

Provided by pattikay in L.A.

Categories     Vegetable

Time 35m

Yield 4-5 serving(s)

Number Of Ingredients 25

1 teaspoon soy sauce
1/2 teaspoon Tabasco sauce
1 1/2 tablespoons vinegar
2 1/2 teaspoons sugar
1 1/2 tablespoons ketchup
1/4 cup stock
3/4 teaspoon cornstarch (whisked with a little liquid to make a paste)
1 1/2 tablespoons oil
2 garlic cloves, chopped
1/2 cup shredded carrot
1/2 cup shredded bamboo shoot
1/2 cup shredded mushroom
1/4 cup shredded celery
1/2 cup shredded zucchini
1/2 cup bean sprouts
2 scallions, shredded
1 teaspoon sugar
1 1/2 teaspoons sesame oil
1 teaspoon salt
1/2 cup stock
1 teaspoon cornstarch
1 teaspoon oil
2 small eggs, beaten
1/2 teaspoon salt
1 dash pepper

Steps:

  • Combine sauce ingredients and bring to a boil. Cook till thickened. Keep warm.
  • Heat skillet or wok with 1 1/2 T oil over high heat.
  • Add garlic and stir for 10 seconds.
  • Add carrot, bamboo shoots and mushrooms and stir for 1 minute.
  • Add remaining vegetables and continue stirring for another minute.
  • Add sugar, sesame oil, salt and stock. Cover and cook 1 minute.
  • Add cornstarch and stir to thicken.
  • Mound on a platter.
  • Combine eggs, salt and pepper.
  • Heat a large, non-stick skillet with 1 t oil, pour eggs in pan and make a thin omelet.
  • To serve, lay omelet over vegetables on platter and cover with sauce.
  • Cut into wedges like a pie.
  • I served this over cooked rice.

Nutrition Facts : Calories 147.8, Fat 10, SaturatedFat 1.8, Cholesterol 78.3, Sodium 1066.6, Carbohydrate 11.5, Fiber 1.7, Sugar 7.5, Protein 4.3

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