Vibrant Veggie Stir Fry Recipes

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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

SESAME-ORANGE BEEF AND VEGGIE STIR-FRY



Sesame-Orange Beef and Veggie Stir-Fry image

This sesame-orange beef and veggie stir-fry is a flavorful weeknight dinner that's sure to please the whole family.

Provided by pkkilleen

Categories     World Cuisine Recipes     Asian

Time 1h20m

Yield 4

Number Of Ingredients 19

3 oranges
¾ cup water
½ cup long-grain brown rice
¼ cup low-sodium beef broth
2 tablespoons low-sodium soy sauce
2 tablespoons chili-garlic sauce
2 tablespoons low-sugar marmalade
1 teaspoon toasted sesame oil
¼ teaspoon salt
1 tablespoon cornstarch
cooking spray
¾ pound beef shoulder tender, cut into bite-size strips
2 teaspoons vegetable oil
1 carrot, julienned into 2-inch pieces
6 green onions, bias-sliced into 2-inch pieces
1 large red bell pepper, cut into bite-size strips
6 cloves garlic, minced
1 tablespoon grated fresh ginger
1 tablespoon toasted sesame seeds

Steps:

  • Remove 1 tablespoon zest and 1/4 cup juice from 1 orange. Peel and section remaining 2 oranges.
  • Bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
  • Stir together zest, orange juice, broth, soy sauce, chili-garlic sauce, marmalade, sesame oil, and salt in a small bowl. Whisk in cornstarch.
  • Coat a wok or large nonstick skillet with cooking spray. Heat over medium-high heat. Stir-fry beef until browned, 2 to 3 minutes. Transfer to a bowl. Add vegetable oil and carrot to the wok; stir-fry for 3 to 4 minutes. Add green onions and bell pepper; stir-fry for 2 to 3 minutes more. Add garlic and ginger; stir-fry for 30 seconds more.
  • Return beef to the wok. Stir cornstarch mixture, then add to the wok. Cook, stirring, until thickened and bubbling. Add orange sections; cook, stirring, for 1 minute more.
  • Divide rice among 4 plates; top with beef mixture and sprinkle with sesame seeds.

Nutrition Facts : Calories 478.2 calories, Carbohydrate 48.5 g, Cholesterol 61.2 mg, Fat 22.9 g, Fiber 6.4 g, Protein 19.9 g, SaturatedFat 7.7 g, Sodium 811.6 mg, Sugar 18.8 g

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