WALNUT BROCCOLI STIR-FRY
Make and share this Walnut Broccoli Stir-Fry recipe from Food.com.
Provided by VeggieChallenge
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Sauté onions and carrots with oil in a wok or large pot until onion is tender. • Add mushrooms, broccoli and nuts and stir for one or two minutes.
- Add the water, cover with a lid, and simmer for a few minutes until broccoli is bright green. Don't overcook. • Add soy sauce, salt and pepper, and cornstarch dissolved in cold water (to thicken the sauce).
- Serve with brown rice or whole-grain noodles.
- Variations: Be creative! Experiment with different combinations of fresh veggies, tofu, seeds or nuts. For more flavour, try adding ginger, garlic, or miso.
- Source: Source: Vegetarian Tastes of Toronto, p. 71.
Nutrition Facts : Calories 261.5, Fat 17.1, SaturatedFat 1.9, Sodium 830.9, Carbohydrate 23.3, Fiber 7, Sugar 7.3, Protein 9.4
WALNUT CHICKEN STIR-FRY
"As the holidays near, I fix meals that are simple, light and nutritious," writes Sharon /Fleming of Bogota, Colombia. "This is one of our favorites. I keep cut-up veggies in the fridge for snacks...they're handy for tossing into stir-fries like this."
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large resealable plastic bag, combine 1 tablespoon cornstarch, 1 teaspoon oil, soy sauce, bouillon granules, ginger and chili powder; add chicken. Seal bag and turn to coat; refrigerate for 15 minutes to 1 hour., In a large nonstick skillet or wok, stir-fry chicken and marinade in remaining oil until chicken is no longer pink. Remove chicken with slotted spoon and keep warm. In the same skillet, stir-fry broccoli for 8 minutes. Add onion and red pepper; stir fry 6-8 minutes longer or until vegetables are crisp-tender., Return chicken to the skillet. Combine remaining cornstarch and water until smooth. Add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with nuts. Serve over rice is desired.
Nutrition Facts :
ROASTED BROCCOLI AND WALNUTS
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees F.
- Add the broccoli to a large, rimmed sheet tray along with the walnuts, red pepper flakes and garlic, and drizzle with the olive oil. Sprinkle with salt and pepper and toss to coat. Roast until the stems are tender-crisp and lightly golden brown, 15 to 18 minutes.
QUINOA, SPINACH AND WALNUT STIR FRY
Make and share this Quinoa, Spinach and Walnut Stir Fry recipe from Food.com.
Provided by ellie_
Categories Grains
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place quinoa in a bowl, cover with water, drain well.
- In a skillet, heat oil over medium heat. Add quinoa and cook, stirring for 10 minutes or until golden. Stir in garlic and cook stirring another minute. Stir in salt and 2 cups water. Bring to a boil, reduce heat, cover and cook over medium low heat for 15 minutes or until water is absorbed.
- Stir in spinach and tomatoes. Cook over medium heat for one minute or until spinach is wilted.
- Stir in walnuts and cheese.
- Garnish with basil if desired.
Nutrition Facts : Calories 355.3, Fat 19.2, SaturatedFat 3.8, Cholesterol 11, Sodium 234.3, Carbohydrate 35, Fiber 4.7, Sugar 0.7, Protein 14
STIR-FRIED WALNUT CHICKEN
I prepare this simple stir-fry often because I love tasting the results. The meal-in-one recipe is perfect for busy weeknights. -Sharon Allen of Allentown, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine 1 teaspoon cornstarch and 2 teaspoons soy sauce until smooth. Place the chicken in a large resealable plastic bag; add soy sauce mixture. Seal bag and turn to coat; refrigerate for 30 minutes. , In another bowl, combine the remaining cornstarch and soy sauce until smooth. Stir in the broth and ginger; set aside. , In a large nonstick skillet or wok, stir-fry chicken in 2 teaspoons hot oil until no longer pink; remove and keep warm. In the same pan, stir-fry onion and garlic in remaining oil until tender. Add the red pepper, broccoli, carrot and water chestnuts; cook and stir until vegetables are crisp-tender. , Stir broth mixture and stir into vegetables. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return chicken to the pan; heat through. Serve with rice. Sprinkle with walnuts.
Nutrition Facts : Calories 318 calories, Fat 9g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 572mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 3g fiber), Protein 21g protein. Diabetic Exchanges
CHINESE CHICKEN, BROCCOLI AND WALNUTS RECIPE - (4.5/5)
Provided by Sharmd
Number Of Ingredients 19
Steps:
- In a wok or skillet, heat 2 tbsp oil. Add broccoli and stir fry for 2 minutes. Transfer broccoli to a bowl. Add remaining oil to wok or skillet. Add chicken in one layer and cook 4-5 minutes until pieces separate and turn white. Add in broccoli and walnuts. Stir sauce to remix then pour over everything. Stir for 20 -30 seconds until sauce thickens and chicken is glazed. Put in serving bowl or individual plates over rice. Sprinkle scallions over chicken.
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