TRADITIONAL STIR FRY VEGETABLES RECIPES

Name: Easy Stir Fried Vegetables
Prep time: 15 min
Cook time: 7 min
Total time: 22 min
Yield: 4-5 serving(s)
Ingredients: 1 green bell pepper, julienned; 1 red bell pepper, julienned; 2 carrots, sliced; 2 cups broccoli florets; 3 tablespoons vegetable oil; 2 tablespoons low sodium soy sauce; 1 teaspoon ground ginger; 1 bunch green onion, thinly sliced; 2 tablespoons cornstarch; 1 cup chicken broth; 1/4 cup cold water

EASY STIR FRIED VEGETABLES RECIPE - FOOD.COM

Easy Stir Fried Vegetables Recipe - Food.com image

One of the things I really like about stir-fry is that you can add or subtract whatever vegetables you like and it still tastes great. It’s such a great way to use up those veggies in your fridge, so please, use whatever you have on hand. All of these veggies can be found year-round so it’s easy to make whenever you are in the mood.

Total Time 22 minutes

Prep Time 15 minutes

Cook Time 7 minutes

Yield 4-5 serving(s)

Number Of Ingredients 11

Ingredients

1 green bell pepper, julienned
1 red bell pepper, julienned
2 carrots, sliced
2 cups broccoli florets
3 tablespoons vegetable oil
2 tablespoons low sodium soy sauce
1 teaspoon ground ginger
1 bunch green onion, thinly sliced
2 tablespoons cornstarch
1 cup chicken broth
1/4 cup cold water

Steps:

Saute the peppers, carrots and broccoli in oil in a wok or large skillet until the veggies are crisp-tender, about 3-4 minutes.
Combine the soy sauce and ginger and add to the pan with the green onions and stir-fry for 1 minute.
Combine cornstarch, broth and water and whisk until smooth and gradually stir into the vegetables.
Bring to a boil and cook and stir for 2 minutes or until thickened.

Nutrition Facts : Calories 165.9, FatContent 11, SaturatedFatContent 1.5, CholesterolContent 0, SodiumContent 487.9, CarbohydrateContent 14.5, FiberContent 2.8, SugarContent 4.2, ProteinContent 4.1

SARAH'S EASY VEGETABLE STIR-FRY RECIPE | ALLRECIPES

Sarah's Easy Vegetable Stir-Fry Recipe | Allrecipes image

This is a Chinese-style stir-fry with a brown sauce. You can use any combination of your favorite vegetables. The sauce can be made ahead of time, so you can easily just stir-fry the veggies and add in the sauce. Add chicken, beef, or (my favorite) fried tofu. This recipe is easily adaptable to use your favorite vegetables - just chop enough to completely fill your large skillet. Garnish with chow mein noodles.

Provided by Sarah Dipity

Categories Main Dishes Stir-Fry

Total Time 1 hours 13 minutes

Prep Time 45 minutes

Cook Time 28 minutes

Yield 4 servings

Number Of Ingredients 18

Ingredients

3?½ cups cold water
? cup low-sodium soy sauce
5 tablespoons vegetarian beef-flavored bouillon
3 tablespoons cornstarch
2?½ tablespoons white sugar
4 teaspoons bottled minced garlic
2 teaspoons rice vinegar
1 teaspoon sesame oil
1 teaspoon minced fresh ginger root
¼ teaspoon red pepper flakes, or more to taste
3 tablespoons peanut oil, or more as needed
½ head cabbage, coarsely chopped
1 bunch asparagus, cut into 1-inch pieces
2 cups sliced carrots
1 (8 ounce) package fresh broccoli florets
2 cups snow peas
2 cups diagonally sliced celery
2 cups cooked white rice

Steps:

Combine water, soy sauce, bouillon, cornstarch, sugar, garlic, rice vinegar, sesame oil, ginger, and red pepper flakes in a saucepan over medium-high heat. Whisk until cornstarch is fully dissolved, about 3 minutes. Bring to a boil, stirring frequently. Boil until thickened and reduced by a third, about 10 minutes. Remove from heat.
Pour peanut oil into a large skillet or wok. Add cabbage, asparagus, carrots, broccoli, snow peas, and celery. Saute over medium-high heat until tender but not mushy, stirring with a spatula, about 10 minutes. Reduce heat to low; pour sauce over vegetables and stir until completely coated. Serve over rice.

Nutrition Facts : Calories 410.4 calories, CarbohydrateContent 66.8 g, FatContent 12.5 g, FiberContent 11.5 g, ProteinContent 12.6 g, SaturatedFatContent 2.1 g, SodiumContent 1626.4 mg, SugarContent 21.6 g

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EASY STIR FRIED VEGETABLES RECIPE - FOOD.COM

One of the things I really like about stir-fry is that you can add or subtract whatever vegetables you like and it still tastes great. It’s such a great way to use up those veggies in your fridge, so please, use whatever you have on hand. All of these veggies can be found year-round so it’s easy to make whenever you are in the mood.
From food.com
Total Time 22 minutes
Calories 165.9 per serving

Bring to a boil and cook and stir for 2 minutes or until thickened.

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SARAH'S EASY VEGETABLE STIR-FRY RECIPE | ALLRECIPES

This is a Chinese-style stir-fry with a brown sauce. You can use any combination of your favorite vegetables. The sauce can be made ahead of time, so you can easily just stir-fry the veggies and add in the sauce. Add chicken, beef, or (my favorite) fried tofu. This recipe is easily adaptable to use your favorite vegetables - just chop enough to completely fill your large skillet. Garnish with chow mein noodles.
From allrecipes.com
Reviews 4.2
Total Time 1 hours 13 minutes
Category Main Dishes, Stir-Fry
Calories 410.4 calories per serving

Pour peanut oil into a large skillet or wok. Add cabbage, asparagus, carrots, broccoli, snow peas, and celery. Saute over medium-high heat until tender but not mushy, stirring with a spatula, about 10 minutes. Reduce heat to low; pour sauce over vegetables and stir until completely coated. Serve over rice.

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