Best Asian Vegetable Stir Fry Recipes

ASIAN STEAK AND VEGETABLE STIR-FRY

Steps:

• Place broccoli, sugar snap peas, bell pepper, carrots, and water to a large nonstick skillet. Bring to a boil, covered, over high heat. then reduce heat to medium-high. Cook until vegetables are crisp-tender, about 4 minutes. Transfer to a colander to drain.
• Wipe skillet with a paper towel, then return to medium-high heat until hot. Add half each of beef, ginger, and garlic; stir-fry to desired doneness, 1 to 2 minutes. Transfer to a bowl and repeat with remaining beef, ginger, and garlic.
• Return all beef and vegetables to skillet, stir in teriyaki and crushed red pepper, and cook until heated through, about 1 minute. Serve over hot cooked rice and sprinkle with peanuts.

ASIAN BEEF AND VEGETABLE STIR FRY

Steps:

• Cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips.
• Combine vegetables and 3 tablespoons water in large nonstick skillet. Cover and cook over medium-high heat 4 minutes or until crisp-tender. Remove and drain.
• Heat same pan over medium-high heat until hot. Add 1/2 of beef and 1/2 of garlic; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove. Repeat with remaining beef and garlic.
• Return all beef and vegetables to pan. Add stir-fry sauce and red pepper; heat through. Spoon over rice. Sprinkle with peanuts, if desired.
• Beef. It's What's For Dinner

ASIAN VEGETABLE STIR-FRY WITH SUGAR SNAP PEAS AND BABY BOK CHOY

Steps:

• In a small dish, whisk together the sauce ingredients and set aside.
• In a large wok or skillet heat add a small amount of vegetable oil and heat over medium high heat. When a drop of water sizzles in the pan add the onions and cook until lightly browned.
• Stir in the peppers and peas. Cut the baby bok choy in fourths lengthwise and then in 1 inch lengths. Add to wok and stir-fry until the bok choy begins to turn dark green, about 3 minutes. Add drained mushrooms, sliced pork if using and sauce. Cook just until warmed through.

ASIAN BEEF AND VEGETABLE STIR-FRY

Steps:

• Cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips.
• Combine vegetables and 3 tablespoons water in large nonstick skillet. Cover and cook over medium-high heat 4 minutes or until crisp-tender. Remove and drain.
• Heat same pan over medium-high heat until hot. Add half of beef and half of garlic; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove. Repeat with remaining beef and garlic.
• Return all beef and vegetables to pan. Add stir-fry sauce and crushed red pepper; heat through. Serve over rice. Sprinkle with peanuts, if desired.

ASIAN BEEF VEGETABLE STIR-FRY

Steps:

• In a small bowl, combine the cornstarch, consomme, soy sauce and sugar until smooth; set aside. In a large skillet or wok, stir-fry beef in batches in hot oil for 2-3 minutes or until no longer pink. Remove and keep warm. , In the same pan, stir-fry onion and celery for 5 minutes. Add mushrooms and green onions; stir-fry 3-4 minutes longer or until vegetables are tender. , Return beef to the pan. Add spinach. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir until thickened. Serve with rice if desired.

ASIAN PORK & VEGETABLE STIR-FRY FOR TWO

Steps:

• Cook spaghetti as directed on package, omitting salt.
• Meanwhile, gradually whisk dressing into peanut butter in small bowl. Stir in soy sauce; set aside. Stir-fry vegetables in medium nonstick skillet on medium-high heat 3 min. Add meat; stir-fry 3 to 4 min. or until done. Add dressing mixture; stir-fry 2 min. or until slightly thickened.
• Drain spaghetti; place on platter. Top with meat mixture, cilantro and nuts.

ASIAN VEGETABLE STIR-FRY

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.

LOW-CAL VEGAN ASIAN-STYLE TOFU-VEGETABLE STIR-FRY

Steps:

• Heat a nonstick pan over medium heat. Add tofu, vinegar, oil, and garlic; gently stir-fry 3 to 5 minutes. Add mixed vegetables, basil, and cumin. Cook and stir carefully, to avoid breaking the tofu cubes, until heated through, 5 to 10 minutes.
• Add additional vinegar or water if tofu or vegetables stick to the pan. Stir in soy sauce just before serving.

ASIAN BEEF AND VEGETABLE STIR FRY

Steps:

• Cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips. Combine vegetables and 3 tablespoons water in large nonstick skillet. Cover and cook over medium-high heat 4 minutes or until crisp-tender. Remove and drain. Heat same pan over medium-high heat until hot. Add 1/2 of beef and 1/2 of garlic; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove. Repeat with remaining beef and garlic. Return all beef and vegetables to pan. Add stir-fry sauce and red pepper; heat through. Spoon over rice. Sprinkle with peanuts, if desired.

ASIAN CHICKEN, VEGETABLE AND ALMOND STIR-FRY

Steps:

• Mix first 3 ingredients until blended.
• Heat oil in wok or large nonstick skillet on medium-high heat. Add chicken, ginger and peppers; cook 5 to 6 min. or until chicken is done, stirring frequently and adding garlic for the last minute.
• Add dressing mixture; cook and stir 30 sec. Stir in bean sprouts and onions; top with nuts.

ASIAN BEEF & VEGETABLE STIR-FRY

Steps:

• Cut beef steak lengthwise in half, then crosswise into 1/4-inch-thick strips.
• Combine vegetables and 3 tablespoons water in large nonstick skillet.
• Cover and cook over medium-high heat 4 minutes or until crisp-tender.
• Remove and drain.
• Heat the same pan over medium-high heat until hot.
• Add 1/2 of beef and 1/2 of garlic; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink, remove.
• Repeat with remaining beef and garlic.
• Return all beef and vegetables to pan.
• Add stir-fry sauce and red pepper; heat through.
• Spoon over rice.
• Sprinkle with peanuts, if desired.

ASIAN NOODLE, TOFU, AND VEGETABLE STIR-FRY

Steps:

• Place noodles in a large bowl; cover with warm water. Let stand 20 minutes. Drain; set aside. Combine the mushrooms and boiling water in a bowl; let stand for 20 minutes. Strain through a sieve into a bowl, reserving the mushroom liquid. Cut mushrooms into strips. Heat peanut oil in a wok or nonstick Dutch oven over medium-high heat. Add onion, jalapeño, ginger, and garlic; stir-fry for 1 minute. Add mushrooms, carrot, and salt; stir-fry 2 minutes. Stir in 1/4 cup reserved mushroom liquid; cover and cook 3 minutes or until carrots are crisp-tender and liquid evaporates. Add bok choy; stir-fry 1 minute. Stir in noodles, remaining mushroom liquid, soy sauce, and tofu; cook for 2 minutes. Combine 3 tablespoons water and cornstarch; pour into pan. Bring to a boil; cook 2 minutes or until slightly thick. Drizzle with sesame oil. Yield: 4 servings (serving size: 2 cups) CALORIES 195(29% from fat); FAT 6.4g (sat 1g,mono 1.9g,poly 2.8g); PROTEIN 10.3g; CHOLESTEROL 0.0mg; CALCIUM 206mg; SODIUM 539mg; FIBER 6.1g; IRON 2.6mg; CARBOHYDRATE 27.4g

ASIAN PORK AND VEGETABLE STIR-FRY

Steps:

• In 1-quart saucepan, cook rice in water as directed on package, omitting butter.
• Meanwhile, in 12-inch nonstick skillet, place pork, mushrooms and onion; sprinkle with garlic powder. Cook over high heat 4 to 6 minutes, stirring frequently, until pork begins to brown. Stir in soup and stir-fry sauce; heat to boiling. Stir in pea pods. Cook over high heat 5 to 7 minutes, stirring occasionally, until pea pods are crisp-tender.
• Serve pork mixture over rice; sprinkle with almonds.

ASIAN-STYLE HONEY VEGETABLE STIR FRY

Steps:

• In small bowl, combine honey, stir fry sauce and crushed red pepper flakes; set aside.
• In wok or large skillet, heat oil over medium-high heat; add vegetables and toss while cooking, about 2 to 3 minutes.
• Add honey sauce, stir until all vegetables are glazed and sauce is bubbly hot, about 1 minute.
• Serve as a vegetable side dish or over steamed rice or noodles for a main dish.

ASIAN-STYLE STEAK AND VEGETABLE STIR-FRY

Steps:

• Whisk soy sauce, sugar, oriental sesame oil, minced garlic and black pepper in large bowl to blend. Add flank steak and toss to coat. Let stand 1 to 2 hours, tossing occasionally. Heat vegetable oil in heavy large skillet over high heat. Add mushrooms, carrots and chopped onion and stir-fry until mushrooms begin to brown and carrots are crisp-tender, about 5 minutes. Add green onions and stir 30 seconds. Add beef mixture and stir-fry until beef is no longer pink, about 3 minutes. Season to taste with salt and pepper. Sprinkle with sesame seeds and serve over freshly cooked white rice.

ASIAN VEGETABLE STIR FRY (TOKYO TOKYO STYLE)

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.

ASIAN VEGETABLE STIR FRY

Steps:

• Marinate the tofu for 30 minutes in the liquid aminos, red pepper flakes and Spike. While the tofu marinates, cook the rice according to the package directions. Set aside. Preheat the oven to 350 degrees. Toss the marinated tofu with the sesame seeds. Bake the sesame-coated tofu in a nonstick baking pan for 30 to 40 minutes, until golden. To make the sauce, place the soaked apricots with the soaking liquid, peanut butter, ginger, garlic, VegiZest, vinegar, arrowroot powder, and red pepper flakes in a food processor or high powered blender and blend until smooth. Transfer to a small bowl and set aside. Heat water in a large pan and water saute the onion, broccoli, carrots, bell peppers, and peas for 5 minutes, adding more water as necessary to keep vegetables from scorching. Add the bok choy and mushrooms, cover, and simmer until the vegetables are just tender. Remove the cover and cook off most of the water. Add the spinach and toss until wilted. Add the sauce and stir until all the vegetables are glazed and the sauce is hot and bubbly, about 1 minute. Mix in the cashews and baked tofu. Serve the stir fry over the shredded lettuce along with 1/4 cup rice per person. This recipe looks harder than it is. It is well worth the time it takes to make it and is great for company. Variation: Stir-fry beans or small pieces of chicken breast or shrimp with the vegetables.