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Vegetable Stir Fry recipe

Vegetable Stir Fry recipe


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  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes

This dish is not only healthy, it's also quick and easy to make. Serve with freshly cooked rice.

20 people made this

IngredientsServes: 8

  • 2 tablespoons vegetable oil
  • 1 tablespoon finely chopped fresh ginger
  • 2-3 Scotch bonnet chillies, seeded and chopped or to taste
  • 80g baby corn, cut in half
  • 1 red pepper, seeded and cut into strips
  • 900g pak choi, stalks halved and cut into 5mm sticks, leaves halved and separated
  • 200g fresh bean sprouts
  • 4 tablespoons Thai fish sauce (nuoc mam or nam pla)
  • 3 tablespoons Chinese oyster sauce
  • 4 spring onions, thinly sliced
  • 2 tablespoons chopped coriander leaves
  • 2 tablespoons toasted sesame seeds

MethodPrep:20min ›Cook:8min ›Ready in:28min

  1. Heat vegetable oil in a wok over high heat. When the oil is hot, stir in ginger and chillies; cook and stir until the ginger is fragrant, about 30 seconds. Add baby corn, red pepper and pak choi stalks; stir fry until the red pepper has started to soften, about 3 minutes.
  2. Stir in pak choi 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 spring onions and stir together. Serve sprinkled with chopped coriander and toasted sesame seeds.

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Reviews & ratingsAverage global rating:(14)

Reviews in English (13)

Sounds lovely in theory, but... fish sauce?!? That's not very vegetarian, is it???-07 Apr 2017

by Brendan

I didn't have all the veg the recipe listed so I just used up what I had and made the sauce. I spiced it up with dried chilli pepper flakes - not bad for a thursday night!-16 May 2008

by Transitions Friendly

I didn't follow this recipe exactly, but it was useful as a basic guide. I didn't have fresh ginger so I used powdered. I used the fish sauce, but not the oyster sauce. I used up other veggies in the fridge including broccoli and green beans. I served it with Tempeh that I marinated in soy sauce and fried in olive oil. I love that this is filling and delicious without the serving rice or noodles.-27 Aug 2010


How To Stir Fry Vegetables: Healthy Vegetable Stir Fry Recipe

I have made lots of stir fry recipes with meats like beef and chicken… but what if you want to mix it up with veggies? This easy vegetable stir fry recipe takes just 10 minutes to make and you can customize it depending on what low carb veggies you have on-hand or are your favorites. Read on for all the information you need to make a healthy vegetable stir fry at home: my tips for the best stir fry vegetables a big old stir fry vegetables list and some simple ways to turn these stir fried vegetables into a full meal.

This veggie stir fry recipe has been a long time coming, because stir frying was one of the first things I ever learned how to cook. Even when we were living on frozen pizza half the time back in college, a simple stir fry on the stove top filled in for the other half of the time.

If you love the simplicity of these meals as much as I do, check out my recipes for beef and broccoli, chicken cabbage stir fry, and cauliflower fried rice for more inspiration.


How do you make a vegetable stir fry?

The great thing about stir-fries is that they are so easy to make. The first step is to simply decide on which vegetables you want to use.

Common veggies that we include in a stir fry are broccoli, carrots, onions, garlic, colorful bell peppers, zucchini, yellow squash, mushrooms, baby corn, and water chestnuts.

Often, we also add tofu, tempeh, or seitan to the recipe to make it even more hearty and able to feed more people.


Vegetable Stir Fry

Stir-fry is one of the easiest dinner solutions! You can change it to suit your own tastes by adding or subtracting ingredients and adding your favorite sauce. Serve our Vegetable Stir Fry with a delightful side of brown rice and you've got a filling, meatless meal!

What You'll Need

  • 1 can (15 ounces) baby corn, drained and liquid reserved
  • 2 tablespoons light soy sauce
  • 2 tablespoons cornstarch
  • 1 teaspoon crushed red pepper
  • 1 / 4 cup peanut oil
  • 4 garlic cloves, minced
  • 1 bunch broccoli, cut into small florets
  • 2 medium bell peppers (1 red and 1 yellow), cut into -inch strips
  • 1 large onion, cut into wedges
  • 1 / 2 pound fresh sliced mushrooms
  • 1 / 2 pound snow peas, trimmed

What to Do

    In a small bowl, combine the reserved liquid from the corn, the soy sauce, cornstarch, and crushed red pepper set aside.


Before you get started, chop the scallions, ginger, and garlic. You’ll need them at your fingertips once you start cooking.

Next, whisk the soy sauce, water, dry sherry, sesame oil, sugar, cornstarch, red pepper flakes and dry mustard in a small bowl. Set aside.

In a large nonstick skillet, bring 1 inch of water to a rapid boil. Add the broccoli and cook for 2-3 minutes, or until tender-crisp. (Blanching the broccoli ensures that it is perfectly cooked and bright green.)

Strain the broccoli in a colander and then run under cold water to stop the cooking process. Set aside and allow to fully drain.

Heat 2 tablespoons of vegetable oil in the skillet over high heat. Add the shiitake mushrooms and red peppers and cook, stirring occasionally, for 5-6 minutes, until the mushrooms are browned and the peppers are softened.

Add the garlic, light-colored scallions, and ginger and cook, stirring constantly, until fragrant, about 30 seconds.

Return the broccoli to the pan and cook until warmed through, about 1 minute.

Add the reserved sauce. Toss and cook until the sauce is slightly thickened and the vegetables are evenly coated, about 30 seconds.

Transfer to a serving dish and sprinkle with the dark green scallions. Serve with rice, if desired, and enjoy!


Stir-Fry Sauce, USDA Recipe for Schools

In a medium stock pot, add sugar, sesame oil, soy sauce, ginger, garlic, pepper, stock, apple cider vinegar, lime juice, and onions. Heat uncovered over medium – high heat for 2 –3 minutes until sauce comes to a simmer. Stir constantly.

Add cornstarch and water to thicken sauce. Simmer uncovered over medium –high heat for 1 minute, stirring constantly.

Critical Control Point: Heat to 135 °F or higher for at least 15 seconds.

Pour 1 qt 1¾ cups (about 3 lb 1.5 oz) stir fry sauce into a steam table pan (12″ x 20″ x 2½″).

For 50 servings, use 2 pans.

Critical Control Point: Hold for hot service at 135 °F or higher.

Portion with 2 fl oz ladle ( ¼ cup).

Recipe Notes

  • See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
    * Food purchased for GREEN ONIONS 50 servings = 6 ounces
  • Yield: 50 servings = About 6 pounds 3 ounces.
    About 3 qt 1/3 cup/2 steam table pans (12″ x 20″ x 2½″)

Nutrition Facts per Serving (0.25cup)

This recipe has not been tested or standardized by Healthy School Recipes. The outcome, allergen information, and nutrient data may vary depending on the specific ingredients and equipment used in your location.


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An OK dish but not everyones favorite and not one they would hate. Iɽ make it again when I don't what to serve I always have these ingredients in fridge.

Loved this dish. Very simple to make. I had no mint in the house but it was still very tasty. Tanya

I've made this recipe and I love it. I didn't find it bland at all with the mint and homemade chicken broth. It's a fantastic accompaniment to a spicy chinese or thai dish, esp. in winter.

When I reviewed the ingredients for this recipe, it didn't sound very flavorful, (no ginger hot pepper sauce. ) but after reading the 2 cooks' reviews, I thought Iɽ try it. Well, BLANDSVILLE is exactly what my husband called it. There's no taste to it at all. Its just a bunch of vegetables in chicken broth. Very very disappointing. especially after all of that chopping.

I made this last Sunday for the wife and kids to rave reviews. I added 20 minutes to the cook time as suggested and a can of water chestnuts near the end. Threw in 3 legs and a back of some left over BBQ chicken. GREAT! Served on top of a bed of our house fried dragonfly brand rice (best fluff) and it was wonderfull. By the way, the secret to GREAT TWICE FRIED "HOUSE" RICE is in the use of stale rice. Thats right, 24 hours old rice! (I leave it in my cubbord the night before). Try it, it makes a huge difference in the consistency and taste. Best kept Asian secret ever,'till now of course. Enjoy. Stefano

Just Loved It, were pretty leary aafter putting in the mint, but much to our surprise, was delicious. Would make an excellent side dish to any chinese dish. Would recommend you cook twice as long as it calls for.


Preparation

Step 1

Combine 2 cups herbs, ¼ cup scallions, ginger, and garlic in a mini-processor. Pulse to chop ingredients. Add 4 Tbsp. oil, vinegar, and ¼ cup water and process until a coarse purée forms. Transfer herb sauce to a bowl and stir in sesame seeds. Season to taste with salt and pepper.

Step 2

Heat 1 Tbsp. oil in large heavy skillet over medium-high heat until oil just begins to smoke. Add remaining ¼ cup scallions and wheat berries. Stir-fry until wheat berries are golden brown and slightly crunchy, about 3 minutes. Season with salt and pepper. Divide wheat berries among bowls.

Step 3

Return skillet to medium-high heat and add remaining 2 Tbsp. oil. Add vegetables, season with salt and pepper, and stir-fry until brightly colored and crisp-tender, about 4 minutes. Add remaining 1 cup herbs and toss to combine. Divide vegetables over wheat berries. Drizzle with herb sauce.

Step 4

Do Ahead: Herb sauce can be made 2 hours ahead. Cover and chill.

How would you rate Summer Vegetable Stir-Fry?

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Make this Vegetable Teriyaki Stir-Fry Recipe Your Personal

It’s extremely simple to make ingredient substitutions with this Vegetable Teriyaki Stir-Fry recipe. Don’t like mushrooms? Skip them and add further zucchini as an alternative. Can’t discover zucchini? Use summer season squash. No broccoli? Cauliflower completely works!

You need to use any number of greens you would like. As a great rule of thumb, you’ll want about two cups of raw greens per individual. Which means eight whole cups for a four-serving stir-fry. Hearty root vegetables (like candy potatoes, beets, carrots, or winter squash) must prepare dinner longer than the tender greens on this recipe. So plan forward, minimize them into small, bite-sized items, and add them about ten minutes earlier than the opposite veggies.


Vegetable paneer stir fry recipe

Vegetable paneer stir fry recipe &ndash quick and very easy paneer and vegetable stir fry recipe. This kids&rsquo friendly recipe is super simple to make, healthy & tastes delicious. It can be served with plain rice, roti or even as a stuffing in a sandwich or kathi rolls.

I keep getting requests from readers for kids lunch box recipes. So thought of sharing this. This is one simple vegetable stir fry that I make often & find that my kids always love this in their box.

You can also make a spicy version of this for the grown ups by adding some onions, red chili and green chilies.

To keep the school box interesting, I change my kids&rsquo lunch box menu every 3 months. Probably this is one simple 2 mins stir fry that has kept them more happy than anything else.

Like many other women, i too have very fussy kids who need some thing good and delicious for every meal.

Especially making good vegetable dishes is much needed to motivate them to include more veggies in their diet.

To increase the vegetable intake, i pack a stir fried side dish along with the variety rice dishes or paratha. This paneer stir fry will be loved by most kids since it tastes delicious.

This vegetable paneer stir fry pairs well with ghee rice, jeera rice, fried rice, pulao, lemon rice or can be used as a filling to sandwich or rolls. If using for sandwiches or rolls, you can also smear some green chutney.

There is no tomato or onion used in this recipe. So sure it is a winner with the kids.



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