Best Rainbow Stir Fry Recipes

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RAINBOW CARROT STIR-FRY



Rainbow Carrot Stir-Fry image

In January, a friend gave me beautiful lacquered chopsticks from Shanghai. That was a spur for me to pull out my wok for a stir-fry of spring onions and young carrots of all colors: purple and dark red-orange, yellow and the familiar orange. I've made many rainbow pepper stir-fries, but this time I used my multicolored carrots, and cut them into matchsticks so they would cook quickly along with the spring onions. I wanted this to be a main dish, so I added tofu, as well as the aromatics that I always use in my stir-fries: garlic, ginger, dry sherry, soy sauce and a bit of sugar. The list of ingredients in stir-fry recipes can look long, even daunting. But most of the ingredients don't require knife skills, just measuring spoons, so the preparation is simple. And the actual cooking goes very quickly, so quickly that it's important to have everything prepped and within reach of your wok. Read through the recipe a couple of times before you begin cooking, because once you start, you won't have time to refer to it.

Provided by Martha Rose Shulman

Categories     quick, main course

Time 10m

Yield 4 servings

Number Of Ingredients 15

1 14-ounce box firm tofu, cut into dominoes
2 tablespoons soy sauce
1 tablespoon Shaoxing rice wine or dry sherry
1/4 cup vegetable or chicken stock, or water
1/4 to 1/2 teaspoon salt (to taste)
1/4 to 1/2 teaspoon sugar (to taste)
1 teaspoon cornstarch or arrowroot
2 tablespoons peanut or other neutral oil
2 to 3 teaspoons minced garlic (to taste)
2 to 3 teaspoons minced ginger (to taste)
1 pound carrots, preferably a mix of colors, cut into matchsticks
1 bunch spring onions or 2 bunches scallions, white or purple, and light green parts separated from dark green parts, chopped
1 tablespoon black or toasted white sesame seeds
1/4 cup chopped cilantro
Cooked grains or noodles, for serving

Steps:

  • Drain and dry tofu slices on paper towels. In a small bowl, combine 1 tablespoon soy sauce, rice wine and stock. Combine salt and sugar in another small bowl. In another bowl, dissolve cornstarch or arrowroot in 2 tablespoons stock or water; stir well. Have ingredients within reach of pan.
  • Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon oil by adding it to the sides of the pan or wok and swirling, then add tofu and stir-fry until lightly colored, 1 to 2 minutes. Add remaining soy sauce; stir-fry until no liquid is visible in pan. Remove tofu to a plate.
  • Swirl in remaining oil; add garlic and ginger, and stir-fry for no more than 10 seconds. Add carrots and white and light green parts of onions or scallions; stir-fry for 1 minute. Add salt, pepper and sugar; toss together and add soy sauce mixture. Stir-fry for 1 to 2 minutes, until vegetables are crisp-tender.
  • Return tofu to wok along with sesame seeds and stir-fry for 30 seconds. Stir cornstarch or arrowroot slurry and add it to pan along with cilantro and onion greens. Stir until everything is lightly glazed and remove from heat. Serve with hot grains or noodles.

Nutrition Facts : @context http, Calories 295, UnsaturatedFat 14 grams, Carbohydrate 21 grams, Fat 17 grams, Fiber 7 grams, Protein 19 grams, SaturatedFat 2 grams, Sodium 634 milligrams, Sugar 7 grams, TransFat 0 grams

RAINBOW STIR-FRY



Rainbow Stir-Fry image

Sometimes I have a bunch of vegetables about to go bad, and I have to think about how to make them exciting. Although I've never put this on my menu, I do this at home a lot. It's a smart way to stop wasting food-and it's delicious!

Provided by Amanda Cohen

Categories     main-dish

Time 20m

Yield 6 servings

Number Of Ingredients 19

1/4 purple cabbage, thinly sliced
Ginger, divided (2-inch piece)
1/2 lime, juiced
salt
2 tablespoons rice vinegar, divided
2 tablespoons olive oil, divided
1 garlic clove, minced
1 cup cauliflower, chopped
1 cup choy sum, chopped
1 cup lacinato kale, chopped
1 cup zucchini rounds
1 cup bok choy, chopped
1/2 cup carrots, chopped
2 tablespoons water (a handful)
1/2 teaspoon chili pepper flakes
1 tablespoon soy sauce
Mint leaves, for garnish
Radish, for garnish
1 lime, wedges for garnish

Steps:

  • For the raw vegetables: Peel ½-inch piece of the ginger and slice into thin matchsticks (about 1 teaspoon). In a bowl, add the cabbage, ginger, lime juice, salt, 1 tablespoon rice vinegar, and 1 tablespoon olive oil. Mix to combine and place in a serving bowl.
  • For the stir-fry: Peel and mince the remaining piece of ginger to yield about 2 teaspoons. Set aside. Heat skillet on high until hot then add remaining tablespoon of olive oil. Add the vegetables in the order that they will take to cook, starting with the carrots. Stir, then add the cauliflower, stir again, and season with salt. Add the zucchini followed by the remaining vegetables; choy sum, kale, and bok choy. Add a handful of water to steam the vegetables (this will speed up the cooking), and continue stirring. When the vegetables are green and vibrant, add the ginger, garlic and chili pepper flakes. Finish with remaining tablespoon rice vinegar and soy sauce. Stir then place on top of the cabbage mixture. Garnish with freshly torn mint, sliced radish, lime wedges and salt. Serve.

RAINBOW STIR-FRY



Rainbow Stir-Fry image

This recipe comes from my food blog, Cucina Bella. I had an abundance of oranges and wanted to try them out in an exotic stir-fry. It turned out great!

Provided by Sarah Caron

Categories     Main Dish Recipes     Stir-Fry     Beef

Time 50m

Yield 4

Number Of Ingredients 13

1 large yellow bell pepper, seeded and chopped
½ large red bell pepper, seeded and chopped
½ small head cabbage, chopped
1 small head purple cauliflower, chopped
1 small onion, diced
1 cup water
½ pound boneless chuck, cut into 1-inch cubes
2 tablespoons olive oil, divided
1 large orange - peeled, sectioned, and cut into large pieces
1 tablespoon grated orange zest
1 large green onion, chopped
⅓ cup teriyaki sauce
1 tablespoon oyster sauce

Steps:

  • Place the water, bell peppers, cabbage, cauliflower, and onion in a large pot over medium-high heat. Cover and steam until the vegetables are tender, about 10 minutes. Pound each piece of the chuck to 1/2 inch thick, cut into quarters. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Stir in beef, and cook, turning frequently, until browned on all sides; remove from pan.
  • Drizzle the remaining 1 tablespoon of oil into the pan and stir in the orange sections, zest, and green onion. Cook for 2 to 3 minutes, stirring frequently. Toss meat and vegetables together with the orange in the pan. Stir in teriyaki and oyster sauce. Continue cooking for an additional minute, stirring constantly.

Nutrition Facts : Calories 315.4 calories, Carbohydrate 24.6 g, Cholesterol 40.8 mg, Fat 18.6 g, Fiber 6.5 g, Protein 15 g, SaturatedFat 5.6 g, Sodium 1026.6 mg, Sugar 15 g

RAINBOW VEGETABLE STIR FRY



Rainbow Vegetable Stir Fry image

A recipe from my Mr. Yoshida's Fine Sauces Cookbook which I haven't tried yet. Since I don't like green pepper, I'd subsitute orange or another color. Serve as a side with chicken, beef, pork, or fish. I'd serve this with rice.

Provided by HouseDragon

Categories     Vegetable

Time 14m

Yield 5 serving(s)

Number Of Ingredients 5

1 medium green pepper, seeded and cut into thin strips.
1 medium red pepper, seeded and cut into thin strips.
1 medium yellow pepper, seeded and cut into thin strips.
1 tablespoon vegetable oil
1/2 cup Yoshida gourmet sauce

Steps:

  • Heat oil in a medium wok over medium-high heat until hot.
  • Add peppers to wok and stir fry until tender-crisp, about 3 minutes.
  • Stir in Gourmet Sauce and cook until sauce boils, about 30 seconds.

Nutrition Facts : Calories 45, Fat 2.9, SaturatedFat 0.4, Sodium 1.9, Carbohydrate 4.9, Fiber 1.2, Sugar 1.6, Protein 0.8

TERIYAKI STEAK AND RAINBOW CHARD STIR-FRY



Teriyaki Steak and Rainbow Chard Stir-Fry image

It can be tempting to cut skirt steak with the grain, but for a more tender chew, cut the steak into 4-inch pieces and then slice against the grain. For a spicy kick, add a diced red chile to the teriyaki sauce.

Provided by Food Network

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 11

1/2 cup long-grain white rice
1/4 cup low-sodium soy sauce
1 tablespoon light-brown sugar
1/2 teaspoon kosher salt
1 clove garlic, finely grated
1-inch piece ginger, peeled and finely grated (about 2 teaspoons)
5 scallions
One 12-ounce bunch rainbow chard
1 tablespoon vegetable oil
1/2 pound skirt steak, trimmed, halved and cut against the grain into 1/8-inch-thick strips
2 teaspoons toasted sesame seeds

Steps:

  • Prepare the rice according to the package directions.
  • Combine the soy sauce, brown sugar, salt, garlic, ginger and 2 tablespoons water in a small saucepan set over medium-low heat. Cook, stirring occasionally, until the sugar dissolves, 2 to 3 minutes. Remove from the heat and set the sauce aside.
  • Meanwhile, cut 4 of the scallions into 2-inch lengths. Finely chop the remaining scallion and set aside for serving.
  • Strip the chard leaves from the stems. Thinly slice the stems and roughly chop the leaves, keeping them separate.
  • Heat the oil in a large cast-iron skillet over medium-high heat until very hot. Add the 4 scallions and chard stems and cook, stirring, until just starting to wilt and pick up color, 2 to 3 minutes. Add the steak to the skillet and cook, stirring occasionally, until the steak is browned, 3 to 4 minutes. Remove from the heat. Add the sauce and chard leaves and stir until the chard just wilts.
  • Divide the rice between two bowls and spoon the stir-fry over the top. Sprinkle with the finely chopped scallion and sesame seeds.

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