Best Vegetable Surprise Stir Fry Recipes

THE EASIEST VEGETABLE STIR FRY

The Easiest Vegetable Stir Fry image

Provided by Alyssa Rivers

Time 15m

Number Of Ingredients 16

Ingredients

1 tablespoon olive oil
1 red bell pepper (sliced)
1 yellow bell pepper (sliced)
1 cup sugar snap peas
1 cup carrots (sliced)
1 cup mushrooms (sliced)
2 cups broccoli
1 cup baby corn
1/2 cup water chestnuts
¼ cup soy sauce
3 garlic cloves minced
3 Tablespoons brown sugar
1 teaspoon sesame oil
1/2 cup chicken broth
1 tablespoon cornstarch
chopped green onions and sesame seeds for garnish (optional)

Steps:

In a wok or large skillet add 1 Tablespoon olive oil over medium high heat. Add bell pepper, peas, carrots, mushrooms, broccoli, baby corn, and water chestnuts. Sauté 2-3 minutes until veggies are almost tender.
In a small whisk together soy sauce, garlic, brown sugar, sesame oil, chicken broth, and cornstarch.
Pour over veggies and cook until the sauce has thickened. Garnish with chopped green onions and sesame seeds if desired

Nutrition Facts : Calories 152 kcal, Carbohydrate 27 g, Protein 5 g, Fat 4 g, SaturatedFat 1 g, Sodium 643 mg, Fiber 4 g, Sugar 12 g, ServingSize 1 serving

ANY VEGETABLE STIR-FRY

Any Vegetable Stir-Fry image

It's always a shame to let precious vegetables go to waste. Once they pass their prime, they can form the foundation for a tasty stir-fry. Wrap mature greens like kale, Swiss chard and spinach in a damp towel and refrigerate them and they will keep for about seven days. Once they start to become limp, they may no longer shine raw in salads but they are perfect for stir-frying. This recipe works with what you've got, building an easy stir-fry with any combination of toasted nuts, crunchy vegetables and sturdy greens.

Provided by Sarah Copeland

Categories dinner, quick, weekday, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 tablespoons canola oil or other neutral oil
1 heaping cup whole, skin-on almonds, pistachios or cashews
Kosher salt
4 to 6 celery stalks, fennel stalks or bok choy, sliced on the bias
1 to 2 cups other crunchy vegetables, such as snap peas, snow peas, green beans, carrots or radishes, trimmed and sliced or chopped if large
1 tablespoons sesame seeds (optional)
4 packed cups sturdy greens, such as spinach, kale, mustard greens, collards or chard, trimmed and roughly chopped
1 tablespoon rice wine vinegar or white wine vinegar
1 to 2 teaspoons toasted sesame oil
4 cups steamed white or brown long-grain, sushi or basmati rice, for serving
1/2 packed cup torn or roughly chopped mint, cilantro or basil (optional)
Tamari or soy sauce, for serving
Sriracha or other hot sauce, for serving

Steps:

In a large wok, skillet or cast-iron pan, heat the canola oil over medium-high until shimmering. Add the almonds, season with salt and cook, tossing, until toasted and crisp, 3 to 4 minutes. Add the celery and crunchy vegetables and toss until slightly softened, 1 to 2 minutes.
Sprinkle with sesame seeds, if using, and toss until toasted, 1 to 2 minutes. Add the sturdy greens, toss until coated in oil, then add the vinegar, scraping the bottom of the wok to release any browned bits. Cover and cook until greens are lightly wilted, about 1 minute.
Season with sesame oil and salt to taste. Divide the rice among four bowls and spoon the stir-fry over the top. Scatter the herbs and drizzle with soy sauce and Sriracha, if using.

VEGETABLE SURPRISE (STIR FRY)

Vegetable Surprise (Stir Fry) image

I think this came from the Yan Can Cookbook - an interesting twist on the typical vegetable stir fry.

Provided by pattikay in L.A.

Categories Vegetable

Time 35m

Yield 4-5 serving(s)

Number Of Ingredients 25

Ingredients

1 teaspoon soy sauce
1/2 teaspoon Tabasco sauce
1 1/2 tablespoons vinegar
2 1/2 teaspoons sugar
1 1/2 tablespoons ketchup
1/4 cup stock
3/4 teaspoon cornstarch (whisked with a little liquid to make a paste)
1 1/2 tablespoons oil
2 garlic cloves, chopped
1/2 cup shredded carrot
1/2 cup shredded bamboo shoot
1/2 cup shredded mushroom
1/4 cup shredded celery
1/2 cup shredded zucchini
1/2 cup bean sprouts
2 scallions, shredded
1 teaspoon sugar
1 1/2 teaspoons sesame oil
1 teaspoon salt
1/2 cup stock
1 teaspoon cornstarch
1 teaspoon oil
2 small eggs, beaten
1/2 teaspoon salt
1 dash pepper

Steps:

Combine sauce ingredients and bring to a boil. Cook till thickened. Keep warm.
Heat skillet or wok with 1 1/2 T oil over high heat.
Add garlic and stir for 10 seconds.
Add carrot, bamboo shoots and mushrooms and stir for 1 minute.
Add remaining vegetables and continue stirring for another minute.
Add sugar, sesame oil, salt and stock. Cover and cook 1 minute.
Add cornstarch and stir to thicken.
Mound on a platter.
Combine eggs, salt and pepper.
Heat a large, non-stick skillet with 1 t oil, pour eggs in pan and make a thin omelet.
To serve, lay omelet over vegetables on platter and cover with sauce.
Cut into wedges like a pie.
I served this over cooked rice.