Best Asian Vegetable Stir Fry Tokyo Tokyo Style Recipes

ASIAN VEGETABLE STIR FRY (TOKYO TOKYO STYLE)

Asian Vegetable Stir Fry (Tokyo Tokyo Style) image

I love the vegetable side dish served at Tokyo Tokyo and I made this recipe to copy theirs. It's healthy and very filling. It's super easy! You should try it!

Provided by Aya Minamino

Categories Vegetable

Time 13m

Yield 5 serving(s)

Number Of Ingredients 8

Ingredients

1 medium green cabbage, sliced
1 medium red onion, sliced
1 medium carrot, julienned
2 cups bean sprouts
2 -3 tablespoons olive oil
salt and pepper
3 -4 drops sesame oil
sesame seeds (to garnish)

Steps:

1. Mix all the vegetables together in one wok or skillet and put olive oil, salt and pepper. Cover and let it cook for about 3-4 minutes or until vegetables are still tender.
2. Add a few drops of sesame oil to add a unique taste and serve with a sprinkle of sesame seeds on top. Serve as a side dish for meat dishes.

Nutrition Facts : Calories 137.6, Fat 8, SaturatedFat 1.1, Sodium 44.4, Carbohydrate 16, Fiber 5.6, Sugar 9.7, Protein 4.2

STIR-FRIED ASIAN VEGETABLES

Stir-Fried Asian Vegetables image

As with most stir-fries I add and delete ingredients depending upon what I have on hand. This is a good basic veggie stir-fry from Cooking Light. Prep all of the ingredients before you start cooking because the cooking phase is quick.

Provided by lazyme

Categories Corn

Time 25m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

3/4 cup chicken broth
1 tablespoon cornstarch
2 tablespoons soy sauce
1/2 teaspoon sugar
1/8 teaspoon pepper
1 tablespoon vegetable oil
1 cup carrot, sliced diagonally
1 cup celery, sliced diagonally
1/2 cup onion, chopped
1 1/2 cups snow peas, trimmed
1 (15 ounce) can baby corn, drained
1 (15 ounce) can straw mushrooms, drained

Steps:

Combine first 5 ingredients in a small bowl; stir with a wire whisk until well-blended.
Set aside.
Heat oil in a wok or large nonstick skillet over high heat.
Add carrot, celery, and onion; stir-fry 2 minutes.
Add snow peas, corn, and mushrooms; stir-fry 2 minutes.
Add broth mixture; stir-fry 1 minute or until thick and bubbly.

Nutrition Facts : Calories 153, Fat 4.1, SaturatedFat 0.6, Sodium 733.3, Carbohydrate 25.9, Fiber 5.3, Sugar 6.6, Protein 7.5

ASIAN VEGETABLE STIR-FRY

Asian Vegetable Stir-Fry image

A colorful medley of quick and flavorful frozen vegetables brightens a basic meatless stir-fry served with instant rice.

Provided by Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
1 medium onion, chopped (1/2 cup)
1 medium carrot, sliced (1/2 cup)
2 cloves garlic, finely chopped
2 cups uncooked instant white rice
2 cups water
1 package (8 oz) sliced fresh mushrooms (3 cups)
1 bag (12 oz) frozen Asian style medley vegetables in sauce
1/2 cup stir-fry sauce
1/8 teaspoon red pepper flakes

Steps:

In 12-inch skillet, heat oil over medium heat. Cook onion, carrot and garlic in oil 5 to 7 minutes, stirring occasionally, until slightly tender.
Cook rice in water as directed on package; cover to keep warm.
Into mixture in skillet, stir mushrooms, frozen vegetables in sauce, stir-fry sauce and pepper flakes; cook 5 to 7 minutes, stirring occasionally, until vegetables are tender. Serve over rice.

Nutrition Facts : Calories 330, Carbohydrate 62 g, Cholesterol 0 mg, Fat 1/2, Fiber 4 g, Protein 7 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1160 mg, Sugar 12 g, TransFat 0 g