Green Vege Stir Fry Recipes

Steps:

• In a large bowl, blend cornstarch, garlic, 1 teaspoon ginger, and 2 tablespoons vegetable oil until cornstarch is dissolved. Mix in broccoli, snow peas, carrots, and green beans, tossing to lightly coat.
• Heat remaining 2 tablespoons oil in a large skillet or wok over medium heat. Cook vegetables in oil for 2 minutes, stirring constantly to prevent burning. Stir in soy sauce and water. Mix in onion, salt, and remaining 1 teaspoon ginger. Cook until vegetables are tender but still crisp.

Steps:

• Heat the oil in a large non-stick frying pan or wok over high heat. Add the ginger and garlic and cook for 1 minute. Add the asparagus, onion and peas and cook, stirring, for a further 1 minute. Add the chilli bean paste, soy sauce and water and cook, stirring, for 1-2 minutes or until combined. Add the edamame, enoki, spinach, and noodles, toss to combine and cook for 1 minute or until warmed through. Top with the chile and cilantro to serve.

Steps:

• Heat a wok or frypan, lightly spray with oil.
• Add mushrooms and onion and saute 3 minutes.
• Add Garlic, ginger and Sambal Oelek, mix in with mushrooms and onions saute 30 seconds.
• Add Leeks& Cabbage, stir, cook 3 minutes.
• Add soy sauce and stir.
• Add peppers, mix in, cook 2 minutes, stir as the veggies cook.
• Season with salt& pepper.
• Add vodka/chicken stock cover for 1 minute& serve.

Steps:

• Cut leeks into 2-inch pieces; separate layers. Heat a large skillet or wok over medium-high until hot. Add 1 tablespoon oil; swirl to coat skillet. Add half the ginger, half the garlic, and half the leeks. Stir until leeks begin to soften, 1 to 2 minutes. Increase heat to high; add half the bok choy, half the snow peas, and half the celery. Season with salt. Stir until vegetables begin to soften, 2 to 3 minutes. Add half the broth; toss until snow peas are bright green, 1 minute. Transfer vegetables to a platter. Repeat with remaining ingredients.

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.