Best Very Quick Stir Fry Vegetables With An Italian Flair Recipes

VERY QUICK STIR FRY VEGETABLES WITH AN ITALIAN FLAIR

Very Quick Stir Fry Vegetables With an Italian Flair image

Here's a very quick way of serving mixed vegetables that just may make you put away your steamer for forever! You can make this with any vegetables you happen to have on hand.

Provided by Pepina Rae

Categories Vegetable

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
1/2 onion, sliced into half moons
2 carrots, sliced
1/2 bell pepper, sliced
2 cups broccoli florets
1 zucchini, sliced
1 cup mushroom, quartered
1 teaspoon chicken bouillon
1/4 cup water
2 teaspoons balsamic vinegar
1 tablespoon italian romano cheese or 1 tablespoon parmesan cheese
salt and pepper

Steps:

Preheat wok or large skillet. Add olive oil.
When very hot, add all vegetables.
Stir fry for 3-5 minutes.
Add bouillon, balsamic vinegar, and water.
Quickly cover and let steam for 1-2 minutes.
Season with salt and pepper to taste and toss.
Sprinke with cheese and serve.

OWEN'S VEGGIE STIR-FRY

Owen's Veggie Stir-Fry image

Stir-frying is very quick, and helps retain the flavor of the vegetables. This is a recipe all vegetarians have to try! Fluffy white rice is the perfect complement to this dish.

Provided by Dell

Categories World Cuisine Recipes Asian

Time 35m

Yield 4

Number Of Ingredients 12

Ingredients

1 teaspoon cornstarch
2 tablespoons water
1 tablespoon soy sauce
2 tablespoons olive oil
3 tablespoons vegetable oil
1 carrot, sliced
1 red bell pepper, chopped
1 zucchini, sliced
⅔ cup fresh corn kernels
1 clove crushed garlic
4 green onions, sliced
1 ⅓ cups bean sprouts

Steps:

Whisk together the cornstarch and water in a small bowl. Mix in the soy sauce and olive oil, and set aside.
Heat the vegetable oil in a skillet or wok over medium-high heat. Saute the carrot, pepper, and zucchini in oil for about 5 minutes. Stir in the corn, garlic, green onions, and bean sprouts. Pour in the soy sauce mixture. Cook and stir for about 5 minutes, or until vegetables are tender but crisp. Serve immediately.

Nutrition Facts : Calories 213.5 calories, Carbohydrate 13.4 g, Fat 17.7 g, Fiber 3.1 g, Protein 3.1 g, SaturatedFat 2.4 g, Sodium 250.2 mg, Sugar 4.9 g

STIR FRY VEGETABLES

Stir Fry Vegetables image

The colors in this dish are beautiful! Created for RSC 18, making a fabulous combination of vegetables that could be changed according to what you have on hand.

Provided by breezermom

Categories < 30 Mins

Time 26m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

1/4 cup molasses
1/4 cup chicken broth
2 tablespoons soy sauce
4 teaspoons cornstarch
1 tablespoon gingerroot, minced
1 teaspoon garlic, minced
1/8 teaspoon red pepper flakes
1 tablespoon canola oil
1 cup snow peas
1 cup purple cabbage, thinly sliced
1/4 cup onion, diced
2/3 cup carrot, shredded
1/4 cup water chestnut, sliced
1 cup zucchini or 1 cup yellow squash

Steps:

In a bowl, combine the molasses, broth, soy sauce, cornstarch, gingerroot, garlic, and red pepper flakes. Set aside.
Heat the oil in a wok or heavy skillet. Add the vegetables and stir fry for 2 minutes until crisp tender. (A skillet may take a bit longer).
Mix in the molasses mixture. Cook this until the sauce begins to thicken and the vegetables are coated.

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