ASIAN VEGETABLE RECIPES RECIPES
STIR-FRIED ASIAN VEGETABLES RECIPE - CHINESE.FOOD.COM
As with most stir-fries I add and delete ingredients depending upon what I have on hand. This is a good basic veggie stir-fry from Cooking Light. Prep all of the ingredients before you start cooking because the cooking phase is quick.
Total Time 25 minutes
Prep Time 25 minutes
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine first 5 ingredients in a small bowl; stir with a wire whisk until well-blended.
- Set aside.
- Heat oil in a wok or large nonstick skillet over high heat.
- Add carrot, celery, and onion; stir-fry 2 minutes.
- Add snow peas, corn, and mushrooms; stir-fry 2 minutes.
- Add broth mixture; stir-fry 1 minute or until thick and bubbly.
Nutrition Facts : Calories 153, FatContent 4.1, SaturatedFatContent 0.6, CholesterolContent 0, SodiumContent 733.3, CarbohydrateContent 25.9, FiberContent 5.3, SugarContent 6.6, ProteinContent 7.5
ASIAN BEEF AND VEGETABLE STIR-FRY | ALLRECIPES
The Asian Beef & Vegetable Stir-Fry is a delicious blend of savory flavors. Use lean beef to make this meal a quick and healthy option for any day of the week!
Provided by Beef. It's What's for Dinner.
Categories Trusted Brands: Recipes and Tips Beef. It's What's for Dinner
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips.
- Combine vegetables and 3 tablespoons water in large nonstick skillet. Cover and cook over medium-high heat 4 minutes or until crisp-tender. Remove and drain.
- Heat same pan over medium-high heat until hot. Add half of beef and half of garlic; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove. Repeat with remaining beef and garlic.
- Return all beef and vegetables to pan. Add stir-fry sauce and crushed red pepper; heat through. Serve over rice. Sprinkle with peanuts, if desired.
Nutrition Facts : Calories 333.1 calories, CarbohydrateContent 35.3 g, CholesterolContent 38.9 mg, FatContent 9.6 g, FiberContent 2.1 g, ProteinContent 25.2 g, SaturatedFatContent 1.9 g, SodiumContent 321.9 mg, SugarContent 7.5 g
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EASY CHINESE VEGETABLES RECIPE - FOOD.COM
This is out of a new cookbook I picked up at an Antique store...called "The Essential Asian Cookbook"...
From food.com
Reviews 5.0
Total Time 15 minutes
Calories 49.4 per serving
From food.com
Reviews 5.0
Total Time 15 minutes
Calories 49.4 per serving
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ASIAN-INSPIRED VEGETABLE SOUP | RECIPES | WW USA
Here's an Asian spin on a traditional veggie-packed soup. It tastes like it took hours to make, but all you need is 40 minutes to get it on the table. You only need just one pot to make it too. This soup includes bok choy, Chinese cabbage, garlic, ginger, oyster mushrooms, scallions, snow peas sweet red peppers, and red pepper flakes for a touch of heat. We call for chopped cilantro as the garnish, but feel free to use whatever fresh herbs you have on hand. You can also double the recipe and freeze it in 1-cup servings for a late afternoon snack or dinnertime starter.
From weightwatchers.com
Total Time 40 minutes
Category Lunch,Dinner
Cuisine Chinese
Calories 16 kcal per serving
From weightwatchers.com
Total Time 40 minutes
Category Lunch,Dinner
Cuisine Chinese
Calories 16 kcal per serving
- Stir in soy sauce and cilantro. Yields about 1 cup per serving.
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ASIAN PICKLED VEGETABLES RECIPE - DELISH
Paper-thin shavings of cucumber, carrot, and radish become supple and flavorful after a quick soak in rice wine vinegar.
From delish.com
Total Time 0S
Category dairy-free, vegetarian, Barbeque, Cinco de Mayo, Father's Day, feed a crowd, Fourth of July, picnic, Summer, snack
From delish.com
Total Time 0S
Category dairy-free, vegetarian, Barbeque, Cinco de Mayo, Father's Day, feed a crowd, Fourth of July, picnic, Summer, snack
- In a large bowl, whisk together vinegar, sugar, and soy sauce; set aside. Using a vegetable peeler or mandoline, thinly slice carrots, cucumbers, and daikon lengthwise into 1/8-inch-thick strips. Transfer to bowl with dressing. Add radishes and salt; toss well. Set aside to marinate 15 to 20 minutes, then serve. For a stronger flavor, marinate up to 3 days in the refrigerator.
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ASIAN SHRIMP AND VEGETABLE SOUP RECIPE | EATINGWELL
This colorful and light soup combines a blend of crunchy vegetables with chicken and shrimp at only 152 calories per serving. And it's a main dish!
From eatingwell.com
Reviews 5
Total Time 45 minutes
Category Healthy Snap Pea Recipes
Calories 135.7 calories per serving
From eatingwell.com
Reviews 5
Total Time 45 minutes
Category Healthy Snap Pea Recipes
Calories 135.7 calories per serving
- Add shrimp and pea pods and/or bok choy to saucepan. Return to boiling; reduce heat. Simmer, uncovered, for 2 to 3 minutes or until shrimp are opaque. Stir in green onion tops just before serving. If desired, garnish with slivered green onions.
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STIR-FRIED CHINESE VEGETABLES RECIPE | FOOD NETWORK
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From foodnetwork.com
From foodnetwork.com
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ASIAN-STYLE NOODLES WITH PORK AND VEGETABLES | AMERICAN ...
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From thespruceeats.com
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