Vegetables Oriental Style Asparagus Broccoli Or Cauliflower 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

VEGETABLES ORIENTAL STYLE (ASPARAGUS, BROCCOLI, OR CAULIFLOWER)



Vegetables Oriental Style (asparagus, Broccoli, or Cauliflower) image

Nutritional value of this dish will vary with your vegetable choice. Cauliflower is a good source of Vitamin C, carrots are a good source of Vitamin A, and broccoli is a good source of both.

Provided by littleturtle

Categories     Lunch/Snacks

Time 13m

Yield 3-4 serving(s)

Number Of Ingredients 6

2 tablespoons margarine
2 tablespoons slivered almonds
1 (10 ounce) package frozen cauliflower or 1 (10 ounce) package frozen carrots, thawed
1 stalk celery, sliced
1/2 cup sliced mushrooms, drained (4 oz can)
1 tablespoon soy sauce

Steps:

  • Brown almonds in margarine over low heat.
  • Remove almonds and set aside.
  • Add remaining ingredients to margarine, cover, and simmer over medium-high heat for about 10 minutes or until vegetables are tender, stirring occasionally.
  • Top with almonds and serve.

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