VEGETABLE STIR FRY DISHES RECIPES
FROZEN VEGETABLE STIR-FRY RECIPE | ALLRECIPES
Soy sauce and peanut butter add a nice Thai-style flavor to this stir-fry. Using frozen vegetables makes it a very quick and tasty vegetable side dish.
Provided by Tracey Davies
Categories Side Dish Vegetables
Total Time 10 minutes
Prep Time 5 minutes
Cook Time 5 minutes
Yield 6 servings
Number Of Ingredients 6
Steps:
- Combine soy sauce, brown sugar, garlic powder, and peanut butter in a small bowl.
- Heat oil in a large skillet over medium heat; cook and stir frozen vegetables until just tender, 5 to 7 minutes. Remove from heat and fold in soy sauce mixture.
Nutrition Facts : Calories 87.6 calories, CarbohydrateContent 13.8 g, FatContent 2.9 g, FiberContent 3.3 g, ProteinContent 3.5 g, SaturatedFatContent 0.5 g, SodiumContent 345.4 mg, SugarContent 2.7 g
QUICK VEGETABLE STIR-FRY RECIPE | GOOD FOOD
A recipe from the Good Food collection.
Provided by goodfood.com.au
Categories Dinner
Total Time 30 minutes
Yield SERVES 4 as a side dish
Number Of Ingredients 14
Steps:
1. Heat the oil in a wok over high heat, add the garlic and ginger and cook until aromatic. Add the carrot and capsicum and stir-fry for 1 minute, then add the broccoli and toss for 1–2 minutes. Add the baby corn and cabbage and stir-fry until the cabbage starts to wilt and soften (this will take about 1½ minutes). Toss in the snowpeas and cook for another minute. By this time the vegetables should have a glossy sheen and be partially cooked, with a slight crunch in them.
2. Reduce the heat and add the oyster sauce, soy sauce, sugar and the sesame oil. Toss well to coat. Add the cornflour mixture to thicken slightly if you wish. Serve hot with steamed rice or noodles.
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