STIR FRY WOK RECIPE RECIPES

STIR FRIED WOK VEGETABLES RECIPE | ALLRECIPES

Stir Fried Wok Vegetables Recipe | Allrecipes image

This is a simple, Asian-style side dish of stir fried vegetables out of the wok.

Provided by Maximilian B.

Categories Side Dish Vegetables

Total Time 35 minutes

Prep Time 30 minutes

Cook Time 5 minutes

Yield 8 cups

Number Of Ingredients 12

Ingredients

2 tablespoons vegetable oil
1 tablespoon minced fresh ginger
3 serrano chile peppers, seeded and chopped
½ cup baby corn, cut in half
1 red bell pepper, seeded and cut into strips
2 pounds bok choy - stalks halved and cut into 1/4-inch sticks, leaves halved, separated
3 cups fresh bean sprouts
¼ cup Asian fish sauce (nuoc mam or nam pla)
3 tablespoons Chinese oyster sauce
4 green onions, thinly sliced
2 tablespoons chopped cilantro leaves
2 tablespoons toasted sesame seeds

Steps:

Heat vegetable oil in a wok over high heat. When the oil is hot, stir in ginger and minced chiles; cook and stir until the ginger is fragrant, about 30 seconds. Add baby corn, red pepper, and bok choy stalks; stir fry until the red pepper has begun to soften, about 3 minutes.
Stir in bok choy leaves and bean sprouts; cook until the leaves have darkened and wilted, 1 to 2 minutes. Pour in fish sauce and oyster sauce; sprinkle with green onions, and stir together. Serve sprinkled with chopped cilantro and toasted sesame seeds.

Nutrition Facts : Calories 78.8 calories, CarbohydrateContent 7 g, FatContent 4.9 g, FiberContent 3.2 g, ProteinContent 3.6 g, SaturatedFatContent 0.7 g, SodiumContent 669.6 mg, SugarContent 3.9 g

SIMPLE BROCCOLI STIR-FRY RECIPE | FOOD NETWORK KITCHEN ...

Simple Broccoli Stir-fry Recipe | Food Network Kitchen ... image

Stir-frying has stood the test of time. It's a wonderful way to cook small pieces of vegetables and meat quickly, without a lot of fat. Prepping your ingredients ahead of time and having them near your stovetop is the key to success. This recipe can be made in a large nonstick skillet, but consider purchasing a wok: Carbon steel and cast-iron take on high heat well, and the concave shape makes stir-frying foods easy and fast.

Provided by Food Network Kitchen

Total Time 10 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 large bunch broccoli (about1 1/2 pounds)
2 tablespoons soy sauce
1 tablespoon cornstarch
1 teaspoon sugar
2 tablespoons plus 1 teaspoon vegetable or peanut oil
1 scallion, chopped
2 to 3 cloves garlic, chopped (about 2 teaspoons)
1-inch piece ginger, peeled and chopped (about 2 teaspoons)
Pinch to 1/4 teaspoon crushed red pepper flakes
1/4 teaspoon toasted sesame oil
Cooked white or brown rice, for serving

Steps:

Trim the florets off the broccoli, and cut into 1- to 1 1/2-inch pieces. Peel the broccoli stalks with a vegetable peeler to remove the tough outer skin, and slice 1/4 inch thick on the diagonal. Set aside.
Whisk together 1/2 cup water, soy sauce, cornstarch and sugar in a small bowl. Set aside.
Heat a large wok over high heat. Add 2 tablespoons of the vegetable oil, and swirl to coat the wok. Once the oil begins to smoke, add the broccoli florets and stems. Cook, stirring constantly, until browned around the edges, about 2 minutes. Add 2 tablespoons of water to steam the broccoli, and cook, stirring constantly, until tender, about 2 minutes more. Push the broccoli to the edges of the pan, forming an empty well in the center. Add the remaining 1 teaspoon vegetable oil, then the scallions, garlic, ginger and pepper flakes, and stir until aromatic, 30 to 45 seconds. Add the soy mixture, and stir until the sauce has thickened and the broccoli is coated, about 30 seconds. Remove from the heat, add the sesame oil and stir to coat. Serve with rice.
Copyright 2014 Food Network, LLC. All rights reserved.

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