Best Five Vegetable Stir Fry Recipes

FIVE-VEGETABLE STIR-FRY

Steps:

• In a large skillet or wok, stir-fry broccoli in oil for 3-4 minutes or until crisp-tender. Add squash, zucchini, red pepper, onion and garlic; stir-fry for 2-3 minutes or until crisp-tender. , In a small bowl, combine broth, cornstarch, sugar, ginger, salt if desired and cayenne; stir until smooth. Add to skillet. Bring to a boil and boil for 1 minute, stirring constantly. Sprinkle with cilantro. Serve over rice if desired.

FIVE-VEGETABLE STIR-FRY

Steps:

• Spray large nonstick skillet with vegetable oil spray. Heat 1 tablespoon oil in skillet over medium-high heat. Add carrots, onion and bell pepper. Sauté 6 minutes. Add 1 teaspoon oil, broccoli and cabbage. Add broth; stir-fry until cabbage wilts and vegetables are crisp-tender, about 8 minutes. Stir in mint. Season with salt and pepper.

FIVE VEGETABLE STIR-FRY

Steps:

• Make vegetable pieces attractive. Cut broccoli florets from stem to bloom into 1/3″ slices. Cut onion into 8ths then separate slices. Carve and slice carrot into clover leafs. Slice cabbage in 1/2″ strands. Cut red pepper into squares, then diagonally halve the squares. Make green onion flowers.
• Spray large nonstick skillet with vegetable oil spray. Heat 1 teaspoon oil in skillet over medium-high heat. Add carrots, onion, and bell pepper. Saute 6 minutes. Add 1 teaspoon oil, broccoli and cabbage. Add broth; stir-fry until cabbage wilts and vegetables are crisp-tender, about 8 minutes. Stir in mint. Season with salt and pepper.

FIVE VEGETABLE GINGER STIR FRY

Steps:

• In a small bowl, combine ginger, garlic, tahini, hot pepper flakes, pineapple juice, vinegar, soy sauce,and water. Set aside. Rub a large wok with oil and stir-fry tofu (or chicken) until slightly browned. Remove and keep warm. Heat 3/4 cup of water in a large wok, add broccoli, bok choy, zucchini, red pepper and cabbage. Cover and cook over medium/high heat until crisp tender, stirring occasionally, about 10 minutes. Return tofu (or chicken) to wok and add sauce mixture. Stir fry uncovered, for about 2 minutes until heated through. Combine cornstarch and 3 tablespoons water and stir into wok. Cook for a few minutes, until thickened. Additional water may be added to adjust consistency. Top with green onions and sesame seeds. May be served over a mixture of brown and wild rice.