Best Hot And Sticky Vegetable Stir Fry Recipes

THE BEST VEGETABLE STIR FRY RECIPE

The BEST Vegetable Stir Fry Recipe image

Vegetable sitr fry is a quick one-pan dish ready in under 30 minutes. Sauteed veggies in an easy sweet and savory stir fry sauce. The perfect recipe when craving Asian takeout that can be made at home.

Provided by Valentina Ablaev

Categories Easy

Time 25m

Number Of Ingredients 14

Ingredients

1 large carrot (sliced)
2 cups medium broccoli florets
8 oz can baby corn spears (drained)
8 oz mushrooms (white or brown) (sliced or quartered)
1 whole pepper (red, yellow or orange) (seeded and sliced)
2 Tbsp cooking oil ((extra light olive oil or canola))
2 Tbsp unsalted butter
3 garlic cloves (peeled and minced)
2 tsp ginger (minced)
1/4 cup chicken broth ((or vegetable broth for vegetarian))
½ tsp cornstarch
3 Tbsp low sodium soy sauce ((use Tamari for gluten free))
2 Tbsp honey
¼ tsp hot sauce (optional (Frank's or Sriracha work great))

Steps:

In a large non-stick skillet or wok, over medium heat, heat the oil. Add the vegetable and stir fry about 3 minutes or until vegetables are crisp-tender. Add the butter, garlic, ginger and cook until fragrant.
In a small bowl, combine all the ingredients for the stir fry sauce. Pour the sauce over the vegetables and stir.
Turn heat down to medium/low and cook 3-4 minutes, until sauce thickens and vegetables are desired tenderness.

Nutrition Facts : Calories 256 kcal, Carbohydrate 31 g, Protein 7 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 15 mg, Sodium 444 mg, Fiber 4 g, Sugar 15 g, ServingSize 1 serving

HOT AND STICKY VEGETABLE STIR-FRY

Hot and Sticky Vegetable Stir-Fry image

Make and share this Hot and Sticky Vegetable Stir-Fry recipe from Food.com.

Provided by Nimz_

Categories Yam/Sweet Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

4 medium garlic cloves, peeled, crushed
4 tablespoons honey
2 tablespoons freshly grated gingerroot
2 tablespoons sweet chili sauce
2 teaspoons hot chili sauce
2 tablespoons light brown sugar
1 lime, juice of, med
2 medium carrots
1 large sweet potato
1 cup oyster mushroom (optional)
6 slender asparagus spears, trimmed
1 tablespoon peanut oil
15 -20 snow peas, strings trimmed
8 ounces cooked shrimp, thawed (optional)
salt
fresh ground black pepper
1/2 cup coarsely chopped parsley

Steps:

Prepared noodles or rice, for serving.
For the sauce, combine all ingredients in a small bowl and set aside.
For stir-fry, wash, peel and cut carrots and sweet potato into 1/4 inch stick shaped.
Tear mushrooms, if using, along gill lines into evenly sized strips.
Cut asparagus into snow-pea-size lengths.
Place a Wok or large skillet over med-hi heat and heat oil until it shimmers. Working in batches, if necessary, stir-fry carrot and sweet potato sticks for 2 minutes, until slightly dark and fragrant. Add asparagus and mushrooms, if using, and cook for 2 minutes.
Increase heat to high and add snow peas and the sauce (and the first batch of stir-fried vegetables, if necessary).
Cook, stirring constantly, for a minute or two until sauce comes to a boil and vegetables are well coated.
(If using shrimp, add them at this point and toss to heat through).
Season with salt and black pepper to taste.
(Discard garlic from sauce, if desired).
Divide among individual plates and sprinkle w/chopped parsley.
Serve hot w/noodles or rice.