Laotian 5 Vegetable Stir Fry Recipes

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FIVE-VEGETABLE STIR-FRY

"We love the fresh taste and eye-catching color of this easy stir-fry," says Rose Norton of Sandusky, Michigan. "It's especially good in summer when the ingredients from my garden."

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 7 servings.

Number Of Ingredients 15



Five-Vegetable Stir-Fry image

Steps:

  • In a large skillet or wok, stir-fry broccoli in oil for 3-4 minutes or until crisp-tender. Add squash, zucchini, red pepper, onion and garlic; stir-fry for 2-3 minutes or until crisp-tender. , In a small bowl, combine broth, cornstarch, sugar, ginger, salt if desired and cayenne; stir until smooth. Add to skillet. Bring to a boil and boil for 1 minute, stirring constantly. Sprinkle with cilantro. Serve over rice if desired.

Nutrition Facts : Calories 82 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 31mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges

4 cups broccoli florets
2 tablespoons vegetable oil
2 medium yellow summer squash, cut into 1/4-inch slices
2 medium zucchini, cut into 1/4-inch slices
1 large sweet red pepper, cut into 3/4-inch pieces
1 green onion, chopped
2 garlic cloves, minced
1 cup chicken or vegetable broth
1 tablespoon cornstarch
2 teaspoons sugar
1/4 teaspoon ground ginger
1/4 teaspoon salt, optional
1/8 teaspoon cayenne pepper
1 tablespoon minced fresh cilantro
Hot cooked rice, optional

LAOTIAN 5 VEGETABLE STIR FRY

Make and share this Laotian 5 Vegetable Stir Fry recipe from Food.com.

Provided by Elmotoo

Categories     Peppers

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8



Laotian 5 Vegetable Stir Fry image

Steps:

  • Cut the carrots into diagonal slices.
  • Cut the capsicum into 2" triangles.
  • Break the broccoli into florets.
  • Thinly slice the cabbage.
  • Slice the onions in quarters and break apart.
  • Stir fry vegetable in peanut oil until brown.
  • Add the chicken broth and reduce.
  • Stir fry until vegetables are tender.
  • Stir in chopped mint and serve.
  • Season with salt and pepper.

Nutrition Facts : Calories 147.3, Fat 4.4, SaturatedFat 0.8, Sodium 268.9, Carbohydrate 24.7, Fiber 7.2, Sugar 11, Protein 5.9

1 tablespoon peanut oil
3 medium carrots
2 large onions
1 capsicum (bell pepper)
2 cups broccoli
1/2 medium red cabbage
1 cup chicken broth
1/2 cup of fresh mint

VEGETABLE STIR FRY

I'm fasting meat, but if you want you can add any kind of cooked meat. I'm adding this recipe so I can track my calories. It's surprisingly tasty. Serve over rice, spooning some of the extra broth over the rice.

Provided by Dover13

Categories     Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6



Vegetable Stir Fry image

Steps:

  • Heat oil in pan on med high heat. Add garlic and saute until fragrant, 10 seconds. Add chicken broth and soy sauce, then add all the stir fry veggies and the mushrooms. Cook on high until crisp tender. Broth should have reduced a bit.

Nutrition Facts : Calories 47.5, Fat 3.6, SaturatedFat 0.5, Sodium 551.8, Carbohydrate 2.6, Fiber 0.7, Sugar 0.8, Protein 1.9

1 tablespoon olive oil
2 teaspoons garlic (Minced)
2 tablespoons soy sauce
1/4 cup chicken broth
1 (1 lb) bag stir fry vegetables (bok choy, broccoli, snap peas, celery, cabbage)
3 1/4 ounces shiitake mushrooms

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