Easy Stir Fried Vegetables Recipes

STIR-FRIED VEGETABLES

A great vegetable side dish with an incredible sauce. It goes perfectly with steamed brown or white rice.

Provided by Natasha Kay

Categories Side Dish Vegetables

Time 20m

Yield 6

Number Of Ingredients 10

Stir-Fried Vegetables image

Steps:

Combine soy sauce and ginger in a small bowl. Mix flour, chicken broth, and water in another bowl.
Heat oil in a large skillet or wok over high heat; cook and stir peppers, carrots, broccoli, and mushrooms until just tender, about 3 minutes.
Toss vegetables with soy sauce mixture; cook and stir for 1 minute. Gradually stir flour mixture into vegetables; bring to a boil and cook until thickened, about 3 minutes.

Nutrition Facts : Calories 125.2 calories, Carbohydrate 13.2 g, Cholesterol 0.7 mg, Fat 7.4 g, Fiber 3.7 g, Protein 3.8 g, SaturatedFat 1.2 g, Sodium 238.1 mg, Sugar 5 g

Ingredients

2 tablespoons light soy sauce
1 teaspoon ground ginger
2 tablespoons all-purpose flour
1 cup low-sodium chicken broth
¼ cup cold water
3 tablespoons vegetable oil
4 green bell peppers, cut into matchsticks
4 carrots, cut into matchsticks
2 cups broccoli florets
8 mushrooms, sliced

EASY STIR FRIED VEGETABLES

One of the things I really like about stir-fry is that you can add or subtract whatever vegetables you like and it still tastes great. It's such a great way to use up those veggies in your fridge, so please, use whatever you have on hand. All of these veggies can be found year-round so it's easy to make whenever you are in the mood.

Provided by Lvs2Cook

Categories Vegetable

Time 22m

Yield 4-5 serving(s)

Number Of Ingredients 11

Easy Stir Fried Vegetables image

Steps:

Saute the peppers, carrots and broccoli in oil in a wok or large skillet until the veggies are crisp-tender, about 3-4 minutes.
Combine the soy sauce and ginger and add to the pan with the green onions and stir-fry for 1 minute.
Combine cornstarch, broth and water and whisk until smooth and gradually stir into the vegetables.
Bring to a boil and cook and stir for 2 minutes or until thickened.

Nutrition Facts : Calories 165.9, Fat 11, SaturatedFat 1.5, Sodium 487.9, Carbohydrate 14.5, Fiber 2.8, Sugar 4.2, Protein 4.1

Ingredients

1 green bell pepper, julienned
1 red bell pepper, julienned
2 carrots, sliced
2 cups broccoli florets
3 tablespoons vegetable oil
2 tablespoons low sodium soy sauce
1 teaspoon ground ginger
1 bunch green onion, thinly sliced
2 tablespoons cornstarch
1 cup chicken broth
1/4 cup cold water

EASY STIR-FRIED CHICKEN AND VEGETABLES

This is a recipe that I made frequently on days that I had off from school and/ or work. I used it because it was quick and easy to prepare, cook, and enjoy. If prepared right, it is also good for people trying to watch their weight. I know it was for me. I came up with it just by finding what i had in my freezer and throwing it all together... The cooking time says 10 minutes, but i think it should take less than that. It should take in between 5 and 10 minutes. And for the vegetables, you can get single bags of frozen vegetables (I used broccoli stir-fry) in a grocery store near you.

Provided by Shelly Bean

Categories Lunch/Snacks

Time 15m

Yield 2 1/2 cups, 2 serving(s)

Number Of Ingredients 5

Easy Stir-Fried Chicken and Vegetables image

Steps:

Cut, cube, or slice chicken, while still frozen ( which was easier for me).
In a large frying pan heat olive oil on high for 1 minute (or until hot)
Add vegetables to pan, let fry, stiring occasionally to keep from burning.
Add chicken to pan
If you choose to add salt add now. If not then don't.
Stir all ingredients frequently to keep them from sticking.
Stir-Fry until chicken is cooked and vegetables are cooked crisp.

Nutrition Facts : Calories 65.3, Fat 6.9, SaturatedFat 0.9, Sodium 61.3, Carbohydrate 1, Fiber 0.1, Sugar 0.3, Protein 0.1

Ingredients

2 cups frozen vegetables
1 1/2 cups chicken (approximately 1 to 1 1/2 chicken thigh)
1 tablespoon extra virgin olive oil
salt (I didn't use salt and it tasted great) (optional)
1 tablespoon barbecue sauce, makes another great dish just add to this dish and fry for 1 to 2 more minutes to ensure the flavor

CHICKEN & VEGGIE STIR-FRY RECIPE BY TASTY

Getting take-out is a crave-worthy indulgence. And with our easy chicken veggie stir fry recipe, you can recreate the magic of a Chinese takeout right in your very own kitchen. Feel free to mix up the protein or vegetables depending on what you have in your fridge. The simple sauce packs a flavor punch that will bring the dish together, no matter what.

Provided by Robin Broadfoot

Categories Dinner

Time 32m

Yield 6 servings

Number Of Ingredients 13

Chicken & Veggie Stir-Fry Recipe by Tasty image

Steps:

In a large pan on medium-high heat, add 1 tablespoon of oil. Once the oil is hot, add chicken, season with salt and pepper, and sauté until cooked through and browned. Remove cooked chicken from pan and set aside.
In the same pan, heat 1 tablespoon of oil and add mushrooms. When the mushrooms start to soften, add broccoli florets and stir-fry until the broccoli is tender. Remove cooked mushrooms and broccoli from the pan and set aside.
Add 1 tablespoon of oil to the pan and sauté garlic and ginger until fragrant. Add the remaining sauce ingredients and stir until smooth.
Return the chicken and vegetables to the saucy pan, stir until heated through.
Serve with hot rice or noodles.
Enjoy!

Nutrition Facts : Calories 393 calories, Carbohydrate 23 grams, Fat 20 grams, Fiber 2 grams, Protein 27 grams, Sugar 4 grams

Ingredients

1 lb chicken breast, cubed
salt, to taste
pepper, to taste
1 lb broccoli florets
8 oz mushroom, sliced
3 tablespoons oil, for frying
3 cloves garlic, minced
1 tablespoon ginger, minced
2 teaspoons sesame oil
⅓ cup reduced sodium soy sauce
1 tablespoon brown sugar
1 cup chicken broth
¼ cup flour

More about "easy stir fried vegetables recipes"

EASY VEGETABLE STIR FRY RECIPE - NATASHASKITCHEN.COM

Web Aug 11, 2020 In a large non-stick skillet or wok, over medium heat, heat the oil. Add the vegetable and stir fry about 3 minutes or until …
From natashaskitchen.com
5/5 (132)
Total Time 25 mins
Category Easy
Calories 256 per serving

In a large non-stick skillet or wok, over medium heat, heat the oil. Add the vegetable and stir fry about 3 minutes or until vegetables are crisp-tender. Add the butter, garlic, ginger and cook until fragrant.
In a small bowl, combine all the ingredients for the stir fry sauce. Pour the sauce over the vegetables and stir.
Turn heat down to medium/low and cook 3-4 minutes, until sauce thickens and vegetables are desired tenderness.

Easy Stir Fried Vegetables Recipes

STIR-FRIED VEGETABLES

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