Vegetable Surprise Stir Fry Recipes

Steps:

• 1. Heat oil and Mrs. Dash® Original Blend over high heat.
• 2. Add carrots and broccoli, cook for 2 minutes, stirring constantly. Add mushrooms and snow peas and cook for 2 more minutes.
• 3. Add tomato wedges and red wine vinegar, stir for another minute or until vegetables are crisp-tender.

Steps:

• In a small bowl, combine soy paste, soy sauce, sesame oil, peanut butter, and garlic chili sauce and set aside briefly.
• For the rice, bring 2 1/2 cups water to a boil in a saucepot and add rice, salt and butter. Return to a boil and reduce heat to low. Cover and let simmer 20 minutes. Remove from heat and let stand covered for 5 minutes.
• In a wok heat 2 or 3 cups water to boiling and blanch carrots, broccoli, and celery for 2 minutes. Drain and set aside briefly, then rinse and dry wok.
• In the same wok, heat grapeseed oil over medium-high heat and saute onion until translucent. Add blanched carrots, broccoli, and celery, as well as snow peas, bell pepper and diced pineapple (reserving the pineapple slices). Stir in mixture of soy/sesame/peanut butter/chili sauce. Cook vegetables until tender stirring frequently.
• Lay slices of pineapple on serving plates. Top with rice and then top with stir-fried vegetables. Sprinkle with parsley leaves.

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.

Steps:

• Combine sauce ingredients and bring to a boil. Cook till thickened. Keep warm.
• Heat skillet or wok with 1 1/2 T oil over high heat.
• Add garlic and stir for 10 seconds.
• Add carrot, bamboo shoots and mushrooms and stir for 1 minute.
• Add remaining vegetables and continue stirring for another minute.
• Add sugar, sesame oil, salt and stock. Cover and cook 1 minute.
• Add cornstarch and stir to thicken.
• Mound on a platter.
• Combine eggs, salt and pepper.
• Heat a large, non-stick skillet with 1 t oil, pour eggs in pan and make a thin omelet.
• To serve, lay omelet over vegetables on platter and cover with sauce.
• Cut into wedges like a pie.
• I served this over cooked rice.

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.