VEGETABLES IN STIR FRY RECIPES
TOFU STIR FRY RECIPE | JAMIE OLIVER VEGETARIAN RECIPES
A brilliantly simple, flavour-packed supper for two – get stuck in to this tasty stir-fry!
Total Time 25 minutes
Yield 2
Number Of Ingredients 16
Steps:
- Place a frying pan or wok over a high heat. Add the cashew nuts, then 30 seconds later add the sesame seeds. Toss for a further 30 seconds until golden, then tip into a bowl.
- Cut the tofu into cubes, then place in a bowl and dust with the cornflour and a pinch of sea salt and black pepper.
- Add a good lug of oil to the pan or wok and place back over a medium-high heat.
- Fry the tofu until golden and crisp, then scoop it out of the pan with a slotted spoon and set aside on a plate lined with kitchen paper. While it’s still warm, drizzle with honey and scatter over the nuts and seeds.
- Peel and slice the garlic and ginger, then trim and slice the spring onions on an angle. Slice the chillies (if using), cut the broccoli into florets, then slice the pepper. Halve the sweetcorn lengthways.
- Return the pan to a medium heat and add the garlic, ginger, spring onions and chillies (if using). Stir-fry for 30 seconds, or until the garlic turns golden.
- Add your vegetables and stir-fry for a further 4 minutes. Squeeze in the juice from half the lime and add a splash of soy sauce.
- Tip the vegetables into bowls, top with the crispy tofu and serve with the remaining lime wedges and some chilli sauce, if you like extra heat.
Nutrition Facts : Calories 399 calories, FatContent 23.2 g fat, SaturatedFatContent 3.6 g saturated fat, ProteinContent 22.6 g protein, CarbohydrateContent 25.2 g carbohydrate, SugarContent 10.4 g sugar, SodiumContent 1.2 g salt, FiberContent 7.5 g fibre
STIR-FRY RECIPES - BBC GOOD FOOD
Sizzle up one of our fragrant stir-fry recipes for a speedy midweek meal. Season your wok with everything from Singapore noodles and chicken chow mein to pad Thai and special fried rice.
Provided by Good Food team
Number Of Ingredients 1
More about "vegetables in stir fry recipes"
EASY VEGETABLE STIR FRY | JAMIE OLIVER VEGETARIAN RECIPES
Super-quick and packed with veg, this is the perfect weeknight dinner fix. Carrots are full of vitamin C, which means this stir-fry will give your immune system a boost and help keep away any coughs and colds. Plus, eggs are a great addition to this otherwise vegan dish. As well as being a source of protein they also contain essential vitamins and minerals, including vitamin D, which a lot of us are guilty of being deficient in. Get your veg prepped first and your pan super-hot and you’re away to go!
From jamieoliver.com
Total Time 35 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 676 calories per serving
From jamieoliver.com
Total Time 35 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 676 calories per serving
- Preheat the oven to 200°c/gas mark 6, fill a small pan with salted water and bring to the boil over a high heat.
- Cut the broccoli into small florets. Peel and trim the stalk, ginger and garlic, then finely slice. Remove the core and seeds from the pepper and finely slice. Trim the spring onions and roughly slice, separating the green and white parts.
- Toss the pepper and broccoli in 1 ½ tablespoons of oil in a small roasting tray, and season well. Roast in the hot oven for 20 minutes, or until charred.
- Meanwhile, add the rice to the pan cook for 8 to 10 minutes, or until just tender. Drain, then spread out on a plate to cool.
- Peel the carrots, halve lengthways and finely slice at an angle. Squeeze the lime juice into a bowl and mix in half the soy. In another bowl, crack the egg and mix with the remaining soy.
- Check your veggies in the oven, drizzle over the honey and roast for 5 minutes more. Remove and put to one side.
- Place a large non-stick frying pan on a medium heat, scatter in the peanuts and toast, then tip onto a board.
- Heat 2 tablespoons of oil in the hot pan and turn the heat up to high. Add the green part of the spring onions and the rice, stir-frying until the rice is broken up and hot.
- Pour the egg into one side of the pan. Lightly scramble, then fold into the rice. Tip onto a plate and season.
- Wipe the pan with kitchen paper and return to the heat with 1 tablespoon of oil. Add the carrot and broccoli stalk and stir-fry for 2 to 3 minutes, then add the garlic, ginger and white part of the spring onions and cook for 2 more minutes before adding the roasted veggies.
- Add the lime mixture, toss well and add a splash of water if necessary. Taste and season to perfection.
- Roughly chop the toasted peanuts and sprinkle on top, serving the eggy rice on the side.
See details
STIR-FRY RECIPES - BBC GOOD FOOD
Sizzle up one of our fragrant stir-fry recipes for a speedy midweek meal. Season your wok with everything from Singapore noodles and chicken chow mein to pad Thai and special fried rice.
From bbcgoodfood.com
From bbcgoodfood.com
See details
EASY VEGETABLE STIR FRY | JAMIE OLIVER VEGETARIAN RECIPES
Super-quick and packed with veg, this is the perfect weeknight dinner fix. Carrots are full of vitamin C, which means this stir-fry will give your immune system a boost and help keep away any coughs and colds. Plus, eggs are a great addition to this otherwise vegan dish. As well as being a source of protein they also contain essential vitamins and minerals, including vitamin D, which a lot of us are guilty of being deficient in. Get your veg prepped first and your pan super-hot and you’re away to go!
From jamieoliver.com
Total Time 35 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 676 calories per serving
From jamieoliver.com
Total Time 35 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 676 calories per serving
- Preheat the oven to 200°c/gas mark 6, fill a small pan with salted water and bring to the boil over a high heat.
- Cut the broccoli into small florets. Peel and trim the stalk, ginger and garlic, then finely slice. Remove the core and seeds from the pepper and finely slice. Trim the spring onions and roughly slice, separating the green and white parts.
- Toss the pepper and broccoli in 1 ½ tablespoons of oil in a small roasting tray, and season well. Roast in the hot oven for 20 minutes, or until charred.
- Meanwhile, add the rice to the pan cook for 8 to 10 minutes, or until just tender. Drain, then spread out on a plate to cool.
- Peel the carrots, halve lengthways and finely slice at an angle. Squeeze the lime juice into a bowl and mix in half the soy. In another bowl, crack the egg and mix with the remaining soy.
- Check your veggies in the oven, drizzle over the honey and roast for 5 minutes more. Remove and put to one side.
- Place a large non-stick frying pan on a medium heat, scatter in the peanuts and toast, then tip onto a board.
- Heat 2 tablespoons of oil in the hot pan and turn the heat up to high. Add the green part of the spring onions and the rice, stir-frying until the rice is broken up and hot.
- Pour the egg into one side of the pan. Lightly scramble, then fold into the rice. Tip onto a plate and season.
- Wipe the pan with kitchen paper and return to the heat with 1 tablespoon of oil. Add the carrot and broccoli stalk and stir-fry for 2 to 3 minutes, then add the garlic, ginger and white part of the spring onions and cook for 2 more minutes before adding the roasted veggies.
- Add the lime mixture, toss well and add a splash of water if necessary. Taste and season to perfection.
- Roughly chop the toasted peanuts and sprinkle on top, serving the eggy rice on the side.
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ORIENTAL STIR FRY VEGETABLES WITH OYSTER SAUCE - FOOD.COM
This is a real favourite vegetable dish at my parties. I make salads or stir fried vegetables for every party and they are usually well recd. From the Readers Digest cookbook.
From food.com
Reviews 5.0
Total Time 35 minutes
Calories 213.2 per serving
From food.com
Reviews 5.0
Total Time 35 minutes
Calories 213.2 per serving
- Serve immediately.
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VEGETARIAN STIR-FRY RECIPES - BBC GOOD FOOD
Whip up a meat-free feast in no time with delicious veggie stir-fries packed with wholesome ingredients and vibrant Asian flavours to excite the senses.
From bbcgoodfood.com
From bbcgoodfood.com
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VEGETABLE STIR-FRY RECIPE - FOOD NETWORK
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.
From foodnetwork.com
Reviews 4.7
Total Time 20 minutes
Category main-dish
Cuisine asian
Calories 183 calorie per serving
From foodnetwork.com
Reviews 4.7
Total Time 20 minutes
Category main-dish
Cuisine asian
Calories 183 calorie per serving
- Stir in snow peas and sesame oil and remove from heat. Serve immediately.
See details
ORIENTAL STIR FRY VEGETABLES WITH OYSTER SAUCE - FOOD.COM
This is a real favourite vegetable dish at my parties. I make salads or stir fried vegetables for every party and they are usually well recd. From the Readers Digest cookbook.
From food.com
Reviews 5.0
Total Time 35 minutes
Calories 213.2 per serving
From food.com
Reviews 5.0
Total Time 35 minutes
Calories 213.2 per serving
- Serve immediately.
See details
VEGETARIAN STIR-FRY RECIPES - BBC GOOD FOOD
Whip up a meat-free feast in no time with delicious veggie stir-fries packed with wholesome ingredients and vibrant Asian flavours to excite the senses.
From bbcgoodfood.com
From bbcgoodfood.com
See details
VEGETABLE STIR-FRY RECIPE - FOOD NETWORK
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.
From foodnetwork.com
Reviews 4.7
Total Time 20 minutes
Category main-dish
Cuisine asian
Calories 183 calorie per serving
From foodnetwork.com
Reviews 4.7
Total Time 20 minutes
Category main-dish
Cuisine asian
Calories 183 calorie per serving
- Stir in snow peas and sesame oil and remove from heat. Serve immediately.
See details
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Feb 19, 2021 · When you need a versatile, family-friendly meal, look no further than these delicious stir-fry recipes. You can prepare them using a wide range of proteins—think shrimp, pork, beef, chicken, or turkey—and they generally feature a fantastic assortment of vegetables and fruit (looking at you, pineapple!). One of the things we love about stir-fry …
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EASY STIR-FRY SAUCE: FOR ANY MEAT/VEGETABLES! - THE WOKS ...
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From thewoksoflife.com
From thewoksoflife.com
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CHINESE VEGETABLE STIR-FRY - ONCE UPON A CHEF
There is much to love about this Chinese vegetable stir-fry: meaty shiitake mushrooms, crunchy broccoli, sweet bell peppers, and a gingery, garlicky brown sauce. Go ahead and buy your veggies ready-cut (if possible) to minimize prep time. And, as with any stir-fry…
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THE BEST STIR-FRY RECIPES FOR DINNER | MARTHA STEWART
Feb 19, 2021 · When you need a versatile, family-friendly meal, look no further than these delicious stir-fry recipes. You can prepare them using a wide range of proteins—think shrimp, pork, beef, chicken, or turkey—and they generally feature a fantastic assortment of vegetables and fruit (looking at you, pineapple!). One of the things we love about stir-fry …
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Sep 23, 2019 · Many recipes call for the vegetables to be stir-fried briefly and then boiled in a liquid such as chicken broth. Another option is to briefly blanch the vegetables prior to stir-frying. ... Wet vegetables can ruin a stir-fry—the moisture will not allow the vegetables to become crispy and you will end up with a soggy stir-fry…
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Aug 10, 2021 · Stir-frying is a Chinese cooking technique that uses a small amount of very hot oil in a large, rounded wok pan to prepare a variety of ingredients, making for a healthy and quick dinner that can please the whole family. Almost every stir-fry includes vegetables, and most offer a protein such as beef, chicken, pork, or shrimp. Pork is ideal to incorporate in a stir-fry …
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Sep 23, 2019 · Many recipes call for the vegetables to be stir-fried briefly and then boiled in a liquid such as chicken broth. Another option is to briefly blanch the vegetables prior to stir-frying. ... Wet vegetables can ruin a stir-fry—the moisture will not allow the vegetables to become crispy and you will end up with a soggy stir-fry…
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