Mall Style Vegetable Stir Fry Recipes

FROZEN VEGETABLE STIR-FRY

Soy sauce and peanut butter add a nice Thai-style flavor to this stir-fry. Using frozen vegetables makes it a very quick and tasty vegetable side dish.

Provided by Tracey Davies

Categories Side Dish Vegetables

Time 10m

Yield 6

Number Of Ingredients 6

Frozen Vegetable Stir-Fry image

Steps:

Combine soy sauce, brown sugar, garlic powder, and peanut butter in a small bowl.
Heat oil in a large skillet over medium heat; cook and stir frozen vegetables until just tender, 5 to 7 minutes. Remove from heat and fold in soy sauce mixture.

Nutrition Facts : Calories 87.6 calories, Carbohydrate 13.8 g, Fat 2.9 g, Fiber 3.3 g, Protein 3.5 g, SaturatedFat 0.5 g, Sodium 345.4 mg, Sugar 2.7 g

Ingredients

2 tablespoons soy sauce
1 tablespoon brown sugar
2 teaspoons garlic powder
2 teaspoons peanut butter
2 teaspoons olive oil
1 (16 ounce) package frozen mixed vegetables

VEGETABLE STIR-FRY

This flavorful dish comes together in less than 10 minutes and is so aromatic that mouths will be watering from rooms away. Kelly Graham - Niagara Falls, Ontario

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 9

Vegetable Stir-Fry image

Steps:

In a small bowl, combine the cornstarch, broth and soy sauce until smooth; set aside. In a large skillet or wok, stir-fry vegetables in oil for 4-7 minutes or until crisp-tender. Stir in the soy sauce mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.

Nutrition Facts : Calories 110 calories, Fat 7g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 361mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

Ingredients

4 teaspoons cornstarch
1 cup chicken broth
3/4 teaspoon soy sauce
1-1/4 cups julienned celery
1-1/4 cups julienned green pepper
1-1/4 cups julienned carrot
2/3 cup sliced fresh mushrooms
1/3 cup chopped onion
2 tablespoons canola oil

ANY VEGETABLE STIR-FRY

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

Any Vegetable Stir-Fry image

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.

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

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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.

Mall Style Vegetable Stir Fry Recipes

FROZEN VEGETABLE STIR-FRY

Soy sauce and peanut butter add a nice Thai-style flavor to this stir-fry. Using frozen vegetables makes it a very quick and tasty vegetable side dish.

VEGETABLE STIR-FRY

This flavorful dish comes together in less than 10 minutes and is so aromatic that mouths will be watering from rooms away. Kelly Graham - Niagara Falls, Ontario

ANY VEGETABLE STIR-FRY

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