Pisto Spanish Vegetable Stir Fry Recipes

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PISTO (SPANISH VEGETABLE STIR-FRY)

This is a classic dish from Spain. In many regions, 2-3 lightly beaten eggs are stirred into the pan when the vegetables are almost cooked.

Provided by FDADELKARIM

Categories     Potato

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 13



Pisto (Spanish Vegetable Stir-Fry) image

Steps:

  • Heat the oil & garlic in a large frying pan over medium heat.
  • Saute the potatoes for 8-10 minutes or until lightly browned.
  • Add the onion & bell peppers and cook for 8-10 more minutes, or until the onion is lightly browned.
  • Add the zucchini & eggplant & cook for additional 5 minutes then add the tomatoes.
  • Season with the spices, pour in the water, & cook for 10-15 minutes more or until all the vegetables are tender.

Nutrition Facts : Calories 341.3, Fat 19, SaturatedFat 2.7, Sodium 26.6, Carbohydrate 41.4, Fiber 10.7, Sugar 12.8, Protein 6.5

1/3 cup extra virgin olive oil
1 garlic clove, minced
2 medium potatoes, peeled & cut into cubes
1 large onion, finely chopped
1 red bell pepper, seeded & cut into chunks
1 green bell pepper, seeded & cut into chunks
1 eggplant, cut into small cubes
1 zucchini, cut into small cubes
4 large tomatoes, coarsely chopped
1/2 teaspoon paprika
1/2 teaspoon cumin
salt & pepper
1/4 cup water

FAJITA VEGETABLE STIR-FRY

Whether you serve this as a side or vegetarian main dish, our recipe for Fajita Vegetable Stir-Fry is easy, delicious and soon to be a family favorite. These veggies are ready in just 20 minutes and so versatile, they can be used in tacos, fajitas or burritos. To make this dish a bit heartier, add chicken, shrimp, or tofu and serve over rice.

Provided by Country Crock®

Categories     Trusted Brands: Recipes and Tips     Country Crock®

Time 20m

Yield 4

Number Of Ingredients 8



Fajita Vegetable Stir-Fry image

Steps:

  • Melt Country Crock® Spread in 12-inch nonstick skillet over medium-high heat and cook red peppers and onion until tender and golden, about 8 minutes. Stir in garlic, cumin and chili powder and cook, stirring frequently, 2 minutes. Remove from heat, stir in lime juice and cilantro.

Nutrition Facts : Calories 33.1 calories, Carbohydrate 6.9 g, Fat 0.3 g, Fiber 1.8 g, Protein 1 g, Sodium 5.9 mg, Sugar 3.7 g

2 tablespoons Country Crock® Spread
2 medium red or yellow bell peppers, sliced
1 medium sweet onion, cut into thin wedges
1 clove garlic, finely chopped
½ teaspoon ground cumin
¼ teaspoon chili powder
1 tablespoon lime juice
1 tablespoon chopped fresh cilantro

MEXICAN STIR-FRY

A tasty blend of peppers makes this skillet meal popular at Becky Taaffe's home in San Jose, California. "Not only have I prepared it for everyday meals, but also for church dinners, potlucks and family get-togethers. There are never any leftovers," she reports.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 16



Mexican Stir-Fry image

Steps:

  • In a large skillet, saute onion in oil for 3 minutes or until crisp-tender. Add garlic; cook 1 minute longer. Add peppers; saute until crisp-tender, about 2 minutes. , Stir in the water, tomato puree, chili powder, bouillon, salt and cayenne; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Add the chicken, beans and rice; heat through. Sprinkle with cheese.

Nutrition Facts : Calories 279 calories, Fat 10g fat (4g saturated fat), Cholesterol 57mg cholesterol, Sodium 458mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 4g fiber), Protein 21g protein.

1/2 cup chopped onion
2 teaspoons canola oil
2 garlic cloves, minced
1/2 cup finely chopped green pepper
1/2 cup finely chopped sweet red pepper
2 tablespoons minced jalapeno pepper
3/4 cup water
1/2 cup tomato puree
1/2 teaspoon chili powder
1/2 teaspoon chicken bouillon granules
1/4 teaspoon salt
Pinch cayenne pepper
1-1/3 cups diced cooked chicken
2/3 cup canned kidney beans, rinsed and drained
1 cup cooked rice
1/2 cup shredded cheddar cheese

VEGETABLE STIR-FRY

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

Provided by evelync

Categories     European

Time 11m

Yield 4 serving(s)

Number Of Ingredients 10



Vegetable Stir-Fry image

Steps:

  • Melt butter and oil in pan.
  • Add thinly sliced halved carrot.
  • Cook for 1 minute.
  • Add rest of vegetables which have been thinly sliced.
  • Add sugar.
  • Stir fry for a few min until just tender.
  • add salt at end of cooking.

Nutrition Facts : Calories 66.4, Fat 3.5, SaturatedFat 1.2, Cholesterol 3.8, Sodium 32.2, Carbohydrate 8.7, Fiber 2.6, Sugar 4.9, Protein 1.9

1 carrot
1 red pepper
1 green pepper
1 green zucchini
1 yellow zucchini
1/2 teaspoon sugar
1/2 tablespoon olive oil
1/2 tablespoon butter
salt
1 garlic clove

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

STEAK AND VEGETABLE STIR-FRY

Make and share this Steak and Vegetable Stir-Fry recipe from Food.com.

Provided by southern chef in lo

Categories     Vegetable

Time 33m

Yield 4 serving(s)

Number Of Ingredients 13



Steak and Vegetable Stir-Fry image

Steps:

  • In a bowl, combine the cornstarch, bouillon, water, and soy sauce.
  • Cut the steak thinly across the grain, then cut slices in half; set aside.
  • In non-stick skillet or wok, stir fry the green pepper, garlic, and onion in the oil for 4 minutes; remove and set aside.
  • Add the meat and stir fry for 4-6 minutes.
  • Stir cornstarch mixture and add to pan; bring to a boil.
  • Cook and stir for 1 minute or until thickened.
  • Add tomatoes, water chestnuts, and green pepper mixture; cook and stir until heated through.
  • Sprinkle with pepper and serve over rice.

Nutrition Facts : Calories 432.9, Fat 5.9, SaturatedFat 1.6, Cholesterol 42.7, Sodium 1209.8, Carbohydrate 69.8, Fiber 3.9, Sugar 5.4, Protein 23.8

1 tablespoon cornstarch
1 teaspoon beef bouillon granules
1 cup water
1/4 cup soy sauce
10 ounces boneless beef top sirloin steaks, cut steak thinly across the grain
1 medium green pepper, julienned
1 medium onion, halved and sliced
1 garlic clove, minced
2 teaspoons vegetable oil
2 medium tomatoes, cut into eights
1 (8 ounce) can sliced water chestnuts, drained
1/8 teaspoon pepper
4 cups hot cooked rice

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