STIR-FRY BROCCOLI AND CARROTS
Take garden-fresh vegetables to the table in less than 30 minutes with a speedy stir-fry.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- Spray wok or 12-inch skillet with cooking spray; heat over medium-high heat. Add gingerroot and garlic; stir-fry about 1 minute or until light brown. Add broccoli, carrots and onion; stir-fry 1 minute.
- Stir in broth and salt; cover and cook about 3 minutes or until carrots are crisp-tender. Mix cornstarch and cold water; stir into vegetable mixture. Cook and stir about 10 seconds or until thickened.
- Add remaining ingredients; cook and stir 30 seconds.
Nutrition Facts : Calories 70, Carbohydrate 10 g, Cholesterol 0 mg, Fiber 3 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 580 mg
STIR-FRIED BROCCOLI AND CARROTS
This colorful side dish is packed with flavor and good nutrition.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 11m
Yield 4
Number Of Ingredients 12
Steps:
- Spray wok or 12-inch skillet with cooking spray; heat over medium-high heat. Add gingerroot and garlic; stir-fry about 1 minute or until light brown. Add broccoli, carrots and onion; stir-fry 1 minute.
- Stir in broth and salt. Cover and cook about 3 minutes or until carrots are crisp-tender.
- Mix cornstarch and cold water; stir into vegetable mixture. Cook and stir about 10 seconds or until thickened. Add water chestnuts, mushrooms and oyster sauce; cook and stir 30 seconds.
Nutrition Facts : Calories 95, Carbohydrate 18 g, Cholesterol 0 mg, Fiber 4 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 590 mg
BROCCOLI AND CARROT STIR FRY
A simple and healthy side dish that will go well with any meal. It's also quick and easy to make! Broccoli, carrots, and seasonings are stir-fried to perfection.
Provided by Chelsea
Categories World Cuisine Recipes Asian Chinese
Time 26m
Yield 5
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Add broccoli and cook uncovered until bright green, about 2 minutes. Transfer broccoli to a bowl of ice water using a slotted spoon and immerse for several minutes to stop the cooking process. Drain.
- Bring water back to a boil in the same large pot; add sliced carrot and cook for 1 minute. Drain.
- Mix water and cornstarch together in a bowl until smooth. Add chicken granules and salt and mix well.
- Heat peanut oil in a wok or large skillet over high heat; saute broccoli and carrots for 2 minutes. Add cornstarch mixture; cook and stir until vegetables are coated evenly, 1 to 2 minutes.
Nutrition Facts : Calories 89.7 calories, Carbohydrate 8.4 g, Cholesterol 0.1 mg, Fat 5.8 g, Fiber 2.9 g, Protein 2.9 g, SaturatedFat 1 g, Sodium 147.3 mg, Sugar 2.4 g
STIR-FRIED BROCCOLI AND CARROTS
Hey! I found this recipe after going through some old cookbooks we had. This makes a great side dish, and is perfect for serving over some rice. The ingredients are simple, and it takes no time at all to prepare. Enjoy!
Provided by BeccaB3c
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Spray wok or 12-inch skillet with nonstick cooking spray (or cooking oil); heat until hot.
- Add gingeroot and garlic; stir-fry for about 1 minute or until light brown.
- Add the broccoli, carrots, and onion; stir-fry for 1 minute.
- Stir in the broth and salt; cover and cook about 3 minutes or until the carrots are crisp-tender.
- Mix cornstarch and cold water; stir into the vegetable mixture.
- Cook and stir for approximately 10 seconds or until thickened.
- Add water chestnuts, mushrooms and oyster sauce; cook and stir for 1 minute.
- Serves 4.
Nutrition Facts : Calories 82.1, Fat 0.6, SaturatedFat 0.1, Sodium 569.4, Carbohydrate 17.2, Fiber 2.7, Sugar 3.8, Protein 3.6
STIR-FRY
Steps:
- In a small non-reactive bowl, whisk together soy sauce, rice wine vinegar, cornstarch, ketchup, garlic, ginger and green onion. Pour 1/2 of this sauce over chicken strips and let stand while you prep veggies.
- Heat 1 teaspoon of the sesame oil over medium high heat in a non-stick wok pan. Add chicken and cook, stirring often until golden brown and cooked through, about 3 to 4 minutes. Remove from pan, set aside. Wipe pan clean. Add remaining teaspoon of sesame oil. Heat over medium high heat, add all veggies, immediately season with salt. Cook, stirring often until veggies have browned a little and are starting to soften, about 5 to 6 minutes. Add remaining marinade and chicken to veggies. Reduce heat to medium low and cook until veggies are tender, about 3 minutes more.
Nutrition Facts : Calories 204 calorie, Fat 4 grams, SaturatedFat 0.7 grams, Carbohydrate 18 grams, Fiber 4.8 grams
SHRIMP AND BROCCOLI STIR-FRY
This colorful shrimp and broccoli stir-fry comes together quickly, when all the vegetables are prepared ahead of time.
Provided by Bibi
Categories Shrimp Stir-Fry
Time 45m
Yield 4
Number Of Ingredients 22
Steps:
- Combine soy sauce, chicken broth, orange juice, fish sauce, rice vinegar, garlic powder, ginger powder, Sriracha sauce, and sesame oil in a large jar with a lid. Close and shake until sauce is well combined. Set aside.
- Heat peanut oil in a large, non-stick skillet or wok over medium-high heat. Add garlic and ginger and cook, stirring, until garlic and ginger are lightly browned, 1 to 2 minutes. Remove from the hot oil with a slotted spoon and discard.
- Add broccoli, onion, bell pepper, carrots, and snow peas to the seasoned oil and cook, stirring quickly, until vegetables are tender-crisp and brightly colored, 3 to 4 minutes. Remove to a plate and keep warm.
- Add shrimp to the hot skillet and cook for 90 seconds. Turn shrimp and continue cooking on the other side until they are bright pink on the outside, the meat is opaque, and shrimp begin to curl into a "C" shape, about 90 seconds longer.
- Add stir-fried vegetables back to the skillet, and pour in sauce.
- Mix together cornstarch and water in a small bowl and add to the sauce, stirring to remove any lumps. Keep stirring quickly, until thickener is incorporated into the entire dish. Bring to a boil, stirring constantly, then remove from heat.
- Serve with hot, fluffy rice, and garnish with sesame seeds.
Nutrition Facts : Calories 400.9 calories, Carbohydrate 40.3 g, Cholesterol 173 mg, Fat 13.5 g, Fiber 4.7 g, Protein 29.5 g, SaturatedFat 2.4 g, Sodium 532.1 mg
CHINESE-STYLE STIR-FRIED BROCCOLI, CARROTS AND LEEKS
Provided by Nancy Harmon Jenkins
Categories dinner, main course
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Trim the broccoli, discarding thick stems and leaves. Cut into flowerets. Slice carrots and leeks thinly.
- In a wok or large saute pan, heat the peanut oil. Add minced garlic and ginger and stir-fry briefly to flavor the oil. Add broccoli, carrots and leeks and toss briefly to mix well. Add chicken broth, cover and cook for 3 minutes over medium heat. Remove cover, raise heat, and cook, stirring constantly, for 5 minutes, until vegetables are tender.
- While vegetables are cooking, toast sesame seeds in a separate saute pan until they are golden brown. Set aside.
- When vegetables are done, add soy sauce and mix well. Remove from heat, turn into a warm serving bowl and sprinkle with sesame seeds and sesame oil. Serve immediately.
Nutrition Facts : @context http, Calories 112, UnsaturatedFat 3 grams, Carbohydrate 17 grams, Fat 4 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 98 milligrams, Sugar 5 grams
THAI BEEF STIR-FRY
A distinctive peanut sauce complements this colorful combination of tender sirloin strips, cauliflower, carrots, broccoli and mushrooms. I like to dish it up over spaghetti, but you could use fried noodles instead. -Janice Fehr, Austin, Manitoba
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- In a small bowl, combine the first 8 ingredients until smooth; set aside. In a large cast-iron skillet or wok, stir-fry beef in 3 tablespoons oil until meat is no longer pink. Remove and keep warm., In the same skillet, stir-fry broccoli, cauliflower and carrots in remaining oil for 5 minutes. Add mushrooms; stir-fry until the vegetables are crisp-tender, 3-5 minutes., Stir broth mixture and add to the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; add beef and peanut butter. Cook and stir over medium heat until peanut butter is blended. Serve with spaghetti. Sprinkle with peanuts. Freeze option: Do not cook spaghetti. Freeze cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Cook spaghetti according to package directions. Place beef mixture in a large skillet and heat through, stirring occasionally; add a little broth if necessary. Serve with spaghetti and sprinkle with peanuts.
Nutrition Facts : Calories 586 calories, Fat 32g fat (6g saturated fat), Cholesterol 61mg cholesterol, Sodium 974mg sodium, Carbohydrate 35g carbohydrate (22g sugars, Fiber 5g fiber), Protein 42g protein.
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