Best Stir Fry Veggie Medley Recipes

COLORFUL VEGETABLE MEDLEY SIDE DISH

Colorful Vegetable Medley Side Dish image

With its red pepper slices and green broccoli florets, this merry medley will brighten any holiday table. Sara Lindler of Irmo, South Carolina uses mild seasonings to let the variety of veggie flavors shine through.

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

1 teaspoon chicken bouillon granules
1/4 cup water
1 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1 teaspoon plus 1 tablespoon olive oil, divided
2 cups fresh broccoli florets
2 medium carrots thinly sliced
1 large onion, sliced and quartered
1 cup sliced celery
2 medium zucchini, halved lengthwise and thinly sliced
1 medium sweet red pepper, thinly sliced
1 cup sliced fresh mushrooms
2 cups thinly sliced cabbage

Steps:

In a small saucepan, heat bouillon and water for 1 minute; stir well. Stir in the salt, garlic powder, pepper and 1 teaspoon oil., In a large nonstick skillet or wok, stir-fry the broccoli, carrots, onion and celery in remaining oil for 2-3 minutes. Add the bouillon mixture; cook and stir for 3 minutes. Add zucchini and red pepper; stir-fry for 3 minutes. Add mushrooms and cabbage; stir-fry 1-2 minutes longer or until crisp-tender.

Nutrition Facts : Calories 67 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 473mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

STIR FRY VEGGIE MEDLEY

Stir Fry Veggie Medley image

This is a complimentary side dish to most meals.

Provided by Brenda Dixon @6dixons

Categories Vegetables

Number Of Ingredients 8

Ingredients

2 cup(s) baby carrots, fresh
2 cup(s) broccoli florets, fresh
2 cup(s) mushrooms, fresh sliced
1 - bell pepper, fresh sliced
2 tablespoon(s) olive oil, extra virgin
1 1/22 teaspoon(s) lemon juice
1 tablespoon(s) soy sauce
1/2 teaspoon(s) weber's roasted garlic & herb seasoning

Steps:

Heat the oil in a deep sided non stick sauté pan over medium heat. Cook the carrots for 5-7 minutes stirring occasionally. Add the remaining vegetables, lemon juice and soy sauce. Stir and cook for an additional 5-7 minutes or until desired tenderness. Sprinkle the seasoning and mix in throroughly. Serve immediately.

VEGGIE STIR-FRY

Veggie Stir-Fry image

Valerie Belley of St. Louis, Missouri stir-fries a medley of six vegetables to create this colorful side dish for two that she serves on a bed of rice. "It's hard to believe to beat this elegant dish.

Provided by Taste of Home

Categories Side Dishes

Time 15m

Yield 2 servings.

Number Of Ingredients 12

Ingredients

2 teaspoons cornstarch
1/2 cup cold water
3 tablespoons soy sauce
1 cup fresh broccoli florets
1 medium carrot, thinly sliced
1/2 small onion, julienned
1 tablespoon vegetable oil
1 cup shredded cabbage
1 small zucchini, julienned
6 large mushrooms, sliced
1/2 teaspoon minced garlic
Hot cooked rice, optional

Steps:

In a small bowl, whisk the cornstarch, water and soy sauce until smooth; set aside. In a large skillet or wok, stir-fry the broccoli, carrot and onion in oil for 5 minutes. Add the cabbage, zucchini, mushrooms and garlic. Stir-fry until vegetables are tender. Stir soy sauce mixture; add to skillet. Cook and stir until thickened. Serve with rice if desired.

Nutrition Facts : Calories 150 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 939mg sodium, Carbohydrate 17g carbohydrate (7g sugars, Fiber 5g fiber), Protein 6g protein. Diabetic Exchanges