Stir Fried Vegetables With Seasoned Croutons Recipes

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GINGER VEGGIE STIR-FRY

I just whipped this up one day when I felt like a stir-fry but did not have all the ingredients called for in some of the stir-fry recipes on this site. I used certain veggies I had on hand, but any seasonal veggies may be used. It has a mild ginger flavor that can be enhanced according to taste, and is filling yet light on the tummy! Tofu may be added. Serve over a bed of steamed jasmine rice.

Provided by veggigoddess

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 6

Number Of Ingredients 12



Ginger Veggie Stir-Fry image

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.

Nutrition Facts : Calories 118.6 calories, Carbohydrate 8 g, Fat 9.3 g, Fiber 2.2 g, Protein 2.2 g, SaturatedFat 1.5 g, Sodium 903.3 mg, Sugar 2.5 g

1 tablespoon cornstarch
1 ½ cloves garlic, crushed
2 teaspoons chopped fresh ginger root, divided
¼ cup vegetable oil, divided
1 small head broccoli, cut into florets
½ cup snow peas
¾ cup julienned carrots
½ cup halved green beans
2 tablespoons soy sauce
2 ½ tablespoons water
¼ cup chopped onion
½ tablespoon salt

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

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

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