Zucchini Carrot And Onion Stirfry Recipes

Steps:

• 1. Prepare vegetables. Heat oil over medium high heat in a large skillet. I prefer a seasoned oil, such as Tourangelle Stir-Fry Oil, which is infused with sesame, garlic and ginger. Try different types of flavored oils.
• 2. Start with the carrots, and stir-fry them about 3 minutes to soften them up. Add in onions and stir-fry 2 more minutes.
• 3. Add in zucchini and continue to stir fry 2-3 minutes until zucchini is done to your liking.
• 4. Season with kosher salt and fresh ground black pepper to taste. Serve immediately.

Steps:

• In a small bowl, whisk the cornstarch, water and soy sauce until smooth; set aside. In a large skillet or wok, stir-fry the broccoli, carrot and onion in oil for 5 minutes. Add the cabbage, zucchini, mushrooms and garlic. Stir-fry until vegetables are tender. Stir soy sauce mixture; add to skillet. Cook and stir until thickened. Serve with rice if desired.

Steps:

• Heat oil and garlic in a large skillet or wok over medium heat. Add onion and cook until almost translucent, about 5 minutes. Add zucchini and cook until zucchini is slightly crisp, but not mushy, stirring constantly, about 10 minutes. Add diced tomatoes and cook for 5 minutes more. Add Italian seasoning, salt, and pepper. Serve immediately.

Steps:

• Heat the oil in a 12-inch skillet over medium-high heat. Add the yellow squash, zucchini, carrots and onion and stir-fry until the vegetables are tender-crisp.
• Stir the concentrated broth in the skillet and cook until the mixture is hot.

Steps:

• Zucchini: Slim, small zucchini will taste best. larger and usually older zucchini tend to have a bitter after-taste.
• Carrots: Skinny carrots are the younger roots and usually taste sweeter.
• Mix cornstarch with water and set aside. Heat oil in stir fry pan, wok or heavier skillet over medium high heat. Stir fry carrots for 1 minute and then add zucchini. Continue stirring for about 2 minutes. (Adjust cooking times according to the temperature you feel comfortable cooking with.).
• Add stir fry sauce and stir well. Stir cornstarch mixture well before adding to vegetables. Stir until sauce is thickened and serve immediately.
• Sauces with lemon or orange flavors, if available, may be alternate stir fry sauces to try. A side dish for Western foods too.

Steps:

• Roll up grated zucchini in large kitchen towel; press to dry.
• Heat oil in large deep skillet over high heat. Add 1 cup green onions and sauté 30 seconds. Add zucchini, carrots, and 2 tablespoons dill. Sauté until vegetables are just tender, tossing often, about 8 minutes. Mix in remaining 1/2 cup green onions and 2 tablespoons dill. Season to taste with salt and pepper.