QUICK & TASTY VEGGIE STIR FRY SAUCE (USES BRAGGS)
This is just a little recipe off the side of a box of silken tofu (Mori-Nu). I didn't care for the entire recipe, which involved broiling the tofu...far too much effort to put the oven on when you're planning to stir fry. What I did like about the recipe was the sauce - quick and simple for those days when you don't have time to mess around with too many ingredients, but still don't want to open up a packaged sauce. You can thicken up the sauce if you choose, or add some heat if that's what you're going for. As this has honey I can't say it's vegan, however I think you could sub agave or some other sweetener quite nicely (brown rice syrup??). Let me know if you try that. The original recipe said it was enough for 4, but if I was making it for 4 adults I would probably double it which is why I said it serves 3. Enjoy!
Provided by magpie diner
Categories Sauces
Time 5m
Yield 3 serving(s)
Number Of Ingredients 6
Steps:
- Blend the ingredients together, and presto, you have sauce!
- Stir fry as you normally would -- if the sauce is too runny for you, likely depending on the veg you put in or if you used some frozen veg -- stir together about 1 tbsp of arrowroot powder (or cornstarch etc) with a few tbsp of water in a little dish, then mix that into the pan. Sort of push your veg/tofu to one side of the pan and try to mix it in well with just the sauce so you don't disturb your veg too much. Once it has thickened a bit then coat all the veggies in it.
QUICK AND EASY JUICY GARLIC CHICKEN WITH VEGGIE STIR FRY
This recipe is quite versatile as you can spice-it-up with extra chili sauce or make it a little more exotic by adding curry spices to the noodle dish. The world is your oyster. The chicken's garlic seasonings lend themselves well to whatever part of the culinary world you'd like to visit - in under an hour.
Provided by Mary Jenny
Categories Poultry
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- • Preheat the oven to 350°F (180°C) or 320°F (160°C) for convection oven and cook the chicken according to the pack instructions.
- • Put a large pot of water on the stove for the egg noodles and allow it to come to a rolling boil.
- • About 15 minutes before the end of the chicken cooking time, heat the canola oil in a large frying pan or wok and stir fry the mushrooms until golden. Add the broccoli, onion, and carrot, and continue to cook for about 5 minutes, over high heat.
- • Cook the egg noodles according to the pack instructions. Once cooked through, drain and set aside.
- • Remove the chicken from the oven, leave to cool for a minute then cut the bag open and gently tip the contents into a dish. Transfer the chicken breasts to a board and slice diagonally. Pour garlic juices from the dish over the vegetables.
- • Add the cooked noodles to the pan with the vegetables and toss to combine. Season with the sesame oil (if using) and lime juice. Serve the stir fry with the sliced chicken, scattered with green onion and sesame seeds (if using).
Nutrition Facts : Calories 791.3, Fat 22.7, SaturatedFat 5.5, Cholesterol 187.3, Sodium 179.4, Carbohydrate 96.7, Fiber 9.3, Sugar 7.2, Protein 52
QUICK VEGGIE STIR-FRY
Provided by Sunny Anderson
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a small bowl, whisk together the broth, soy sauce, sugar, lemon juice and zest, and set aside.
- In a large nonstick saute pan or a wok, heat the oil over high heat. When the oil begins to swirl add the broccoli florets and stalks. Saute while rapidly tossing and stirring. When the broccoli brightens, add the coleslaw mix and baby corn; toss to wilt the mix. Once tender, pour in the sauce. Stir to coat and transfer the mixture to a serving bowl. Serve warm.
QUICK AND EASY JUICY GARLIC CHICKEN WITH VEGGIE STIR FRY
Steps:
- Preheat the oven to 350°F (180°C) or 320°F (160°C) for convection oven and cook the chicken according to the pack instructions. Put a large pot of water on the stove for the egg noodles and allow it to come to a rolling boil. About 15 minutes before the end of the chicken cooking time, heat the canola oil in a large frying pan or wok and stir fry the mushrooms until golden. Add the broccoli, onion, and carrot, and continue to cook for about 5 minutes, over high heat. Cook the egg noodles according to the pack instructions. Once cooked through, drain and set aside. Remove the chicken from the oven, leave to cool for a minute then cut the bag open and gently tip the contents into a dish. Transfer the chicken breasts to a board and slice diagonally. Pour garlic juices from the dish over the vegetables. Add the cooked noodles to the pan with the vegetables and toss to combine. Season with the sesame oil (if using) and lime juice. Serve the stir fry with the sliced chicken, scattered with green onion and sesame seeds (if using).
QUICK & TASTY VEGGIE STIR FRY SAUCE (USES BRAGGS)
How to make Quick & Tasty Veggie Stir Fry Sauce (Uses Braggs)
Provided by @MakeItYours
Number Of Ingredients 6
Steps:
- Blend the ingredients together, and presto, you have sauce!
- Stir fry as you normally would -- if the sauce is too runny for you, likely depending on the veg you put in or if you used some frozen veg -- stir together about 1 tbsp of arrowroot powder (or cornstarch etc) with a few tbsp of water in a little dish, then mix that into the pan. Sort of push your veg/tofu to one side of the pan and try to mix it in well with just the sauce so you don't disturb your veg too much. Once it has thickened a bit then coat all the veggies in it.
QUICK VEGGIE QUORN STIR FRY
Tasty stir fry with oriental, aromatic herbs and spices and quorn beef strips. Could be made vegan if quorn is replaced by extra veggies and rice noodles are used.
Provided by James Slater
Time 40m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Prepare vegetables julienne style. Heat the oil in a wok, and just as it starts to spit, add the veg and coat in the oil, return to the heat and stir fry on a high heat (but dont let it stick or burn - keep tossing the veg around). Add the asafoetida, fennel seeds, cumin seeds, cinnamon ground coriander, chilli flakes and 3 tablespoons of the soy sauce. Toss to mix up the ingredients and stirfry for another 5 or 6 minutes.
- Pan of water to the boil, and add the noodles. Boil for as long as the pack suggests, or about 6-10 minutes. Until the noodles are soft enough to eat!
- Meanwhile, to the stir fry add the kale, quorn pieces from the freezer, the remaining soy sauce, lemon juice, za'atar, coriander leaf, cashews and salt and pepper. At this stage you could also drizzle some hot sauce or sweet chilli sauce depending on preference. If the stiry fry dries out too much, add a quick splash of soy sauce or water to keep it moist. Keep it frying on high heat. Check the noodles.
- Once the quorn is browned (and sticky after its soaked up the juices), and the veggies are cooked but have a slight crunch (should be around 15-20 minutes from the start) remove from the heat. Drain the noodles and serve into pasta bowls. Tip the stir fry ingredients on top and add more soy sauce/chilli sauce to taste.
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