STIR FRY SKILLET RECIPES

Name: Vegetable Stir-Fry
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 6 servings
Cuisine: asian
Ingredients: 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

VEGETABLE STIR-FRY RECIPE - FOOD NETWORK

Vegetable Stir-Fry Recipe - Food Network 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

Total Time 20 minutes

Prep Time 15 minutes

Cook Time 5 minutes

Yield 6 servings

Number Of Ingredients 16

Ingredients

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, FatContent 11 grams, SaturatedFatContent 1 grams, CholesterolContent 0 milligrams, SodiumContent 618 milligrams, CarbohydrateContent 15 grams, FiberContent 4 grams, ProteinContent 7 grams, SugarContent 8 grams

SUGAR SNAP PEA STIR-FRY RECIPE: HOW TO MAKE IT

Sugar Snap Pea Stir-Fry Recipe: How to Make It image

Fresh ginger, balsamic vinegar, soy sauce and sesame oil provide a nice blend of flavors in this Asian-inspired recipe for fresh sugar snap peas. This quick-to-cook recipe will complement most any entree, including ham, lamb, chicken or fish. Best of all, it's easy to double for large crowds. —Taste of Home Test Kitchen

Provided by Taste of Home

Categories Side Dishes

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 6 servings.

Number Of Ingredients 10

Ingredients

1 pound fresh sugar snap peas
2 teaspoons canola oil
1 garlic clove, minced
2 teaspoons minced fresh gingerroot
1-1/2 teaspoons balsamic vinegar
1-1/2 teaspoons reduced-sodium soy sauce
1 teaspoon sesame oil
Dash cayenne pepper
1 tablespoon minced fresh basil or 1 teaspoon dried basil
2 teaspoons sesame seeds, toasted

Steps:

In a large nonstick skillet or wok, saute the peas in canola oil until crisp-tender. Add the garlic, ginger, vinegar, soy sauce, sesame oil and cayenne; saute 1 minute longer. Add basil; toss to combine. Sprinkle with sesame seeds.

Nutrition Facts : Calories 60 calories, FatContent 3g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 59mg sodium, CarbohydrateContent 6g carbohydrate (3g sugars, FiberContent 2g fiber), ProteinContent 3g protein. Diabetic Exchanges 1 vegetable

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