Best Gingered Vegetable Stir Fry Recipes

Gingered Vegetable Stir-Fry image

Yield Serves 6

Number Of Ingredients 12

3 tablespoons chicken broth
2 tablespoons Chinese rice wine or medium-dry Sherry
1 teaspoon sugar
1 teaspoon cornstarch
1 teaspoon salt
1/4 pound fresh shiitake mushrooms, stems discarded
2 tablespoons vegetable oil
1/2 pound carrots (about 3 medium), cut into julienne strips
1/2 pound daikon (an Asian radish), cut into julienne strips (about 2 cups)
1/2 pound Napa cabbage, sliced thin (about 4 cups)
2 large garlic cloves, minced
2 teaspoons minced peeled fresh gingerroot

Steps:

In a bowl stir together broth, rice wine or Sherry, sugar, cornstarch, and salt until combined well. Cut mushroom caps into 1/8-inch-thick slices.
Heat a wok over high heat until hot. Add oil and heat until it just begins to smoke. Stir-fry carrots 3 minutes. Add daikon and stir-fry vegetables 2 minutes. Add mushrooms, cabbage, garlic, and gingerroot and stir-fry 2 minutes, or until carrots are crisp-tender. Stir broth mixture and add to vegetables. Stir-fry vegetables 1 minute.

Sea Bass with Gingered Vegetable Stir-Fry image

Yield Serves 8

Number Of Ingredients 17

Sauce
1 1/4 cups canned low-salt chicken broth
1 tablespoon cornstarch
3 tablespoons soy sauce
2 tablespoons balsamic vinegar
2 tablespoons sake
1 1/2 tablespoons oriental sesame oil
2 teaspoons sugar
Fish
8 6-to 8-ounce sea bass fillets
1/3 cup sake
1/4 cup soy sauce
4 tablespoons vegetable oil
6 tablespoons minced peeled fresh ginger
2 large carrots, cut into 2-inch-long matchstick-size strips
6 to 8 ounces fresh shiitake mushrooms, stemmed, caps thinly sliced
6 green onions, cut into 2-inch-long matchstick-size strips

Steps:

For Sauce:
Combine broth and cornstarch in small bowl and stir until cornstarch dissolves. Add remaining ingredients and stir to blend.
For Fish:
Place sea bass in large baking pan. Spoon sake, soy sauce and 2 tablespoons oil over. Sprinkle with 3 tablespoons ginger. (Can be prepared 4 hours ahead. Let sauce stand at room temperature. Cover fish and refrigerate.)
Preheat oven to 425°F. Bake fish 9 minutes per inch of thickness.
Meanwhile, heat remaining 2 tablespoons vegetable oil in heavy large skillet over high heat. Add remaining 3 tablespoons minced ginger and stir until aromatic, about 30 seconds. Add carrots and stir-fry until beginning to soften, about 2 minutes. Add mushrooms and stir-fry until beginning to soften, about 1 1/2 minutes. Add green onions and stir to coat. Stir sauce ingredients to blend and add to skillet. Cook until sauce thickens, stirring constantly, about 2 minutes.
Transfer fish to plates. Spoon vegetables and sauce over and serve.

Sea Bass With Gingered Vegetable Stir-Fry image

Provided by Leslie in Texas

Categories Bass

Time 55m

Yield 8 serving(s)

Number Of Ingredients 15

1 1/2 cups low sodium chicken broth
1 tablespoon cornstarch
3 tablespoons soy sauce
2 tablespoons balsamic vinegar
2 tablespoons sake or 2 tablespoons sherry wine
1 1/2 tablespoons sesame oil
2 teaspoons sugar
8 sea bass fillets (6-8 oz.)
1/3 cup sake or 1/3 cup sherry wine
1/4 cup soy sauce
4 tablespoons vegetable oil
6 tablespoons peeled minced fresh ginger
2 large carrots, peeled and cut into 2 inch long matchstick-sized strips
6 -8 ounces fresh shiitake mushrooms, stemmed and caps thinly sliced
6 green onions, cut into 2 inch long matchstick-sized strips

Steps:

For Sauce: Combine broth and cornstarch in bowl and stir until cornstarch dissolves.
Add remaining ingredients; stir to blend.
For Fish: Preheat oven to 425°.
Place sea bass in a large baking pan and spoon over the sake, soy sauce, and 2 T oil.
Sprinkle with 3 tablespoons of the ginger.
(Can be prepared 4 hours ahead. Let sauce stand at room temperature. Cover fish and refrigerate.) Bake fish 9 minutes per inch of thickness.
Meanwhile, heat remaining 2 tablespoons of oil in a large skillet over high heat.
Add remaining 3 tablespoons of minced ginger and stir until aromatic, about 30 seconds.
Add carrots and stir-fry until beginning to soften, about 2 minutes.
Add mushrooms and continue stir-frying for about 1 1/2 minutes more.
Add green onions and stir to coat.
Stir sauce ingredients to blend and add to skillet;cook until sauce thickens, stirring, about 2 minutes.
Transfer fish to plates; spoon vegetables and sauce over and serve.

Nutrition Facts : Calories 280.2, Fat 12.4, SaturatedFat 2, Cholesterol 52.9, Sodium 998, Carbohydrate 11.1, Fiber 1.5, Sugar 4, Protein 27.2

GINGERED PORK AND VEGETABLE STIR-FRY image

Yield 4 Servings

Number Of Ingredients 9

1 (whole ) pork tenderloin, about 12 ounces, thinly sliced
2 tablespoon(s) (grated peeled) fresh ginger
1 cup(s) (reduced-sodium) chicken broth
2 tablespoon(s) teriyaki sauce
2 teaspoon(s) cornstarch
2 teaspoon(s) canola oil
8 ounce(s) snow peas, strings removed, fresh or frozen
1 medium zucchini, cut in half lengthwise , and thinly sliced crosswise
3 onions, cut into 3-inch pieces

Steps:

Toss pork with ginger in a bowl. Mix broth, teriyaki sauce and cornstarch in a cup; set aside. In a nonstick 12-inch skillet, warm 1 teaspoon oil over medium-high heat until hot. Add snow peas, zucchini and onions, and stir-fry until lightly browned and tender-crisp, about 5 minutes. Transfer vegetables to large bowl. In same skillet, heat remaining 1 teaspoon oil; add pork mixture and stir-fry until pork just loses its pink color, about 3 minutes. Transfer pork to bowl with vegetables. Stir cornstarch mixture to blend; add to skillet and heat to boiling. Boil until sauce thickens slightly, about 1 minute, stirring constantly. Return pork and vegetables to skillet, stir to combine with sauce and heat through. Serve with brown rice, if you like.