Stir Fry Vegetable Recipes
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Making more fun and exciting on your veggies recipes ... witness this interesting STIR FRY VEGETABLE RECIPES ... brought to you by GOURMETRECIPE COLLECTION!
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Stir Fry Vegetable Recipes
- 1. Stir Fry Vegetable Recipes
- 2. Stir Fry Vegetable Recipes Stir-frying is a simple, easy and effective method to preserve the quality and crunch of naturally crisp vegetables and the same time preserve their bright color and nutrient content. This is because the vegetables are exposed to heat for only a short period of time not like the other cooking methods such as boiling, stewing or baking. A primary in Oriental cooking, stir-fried vegetables is consumed throughout Asia with a variety of ingredients from asparagus to zucchini with nuts, fruit, meat, poultry and seafood added. Probably among the most familiar stir fried dishes in the world is chop suey. It is translated as “assorted pieces”, chop suey is a cooked dish of stir fried meats and vegetables usually served with rice. A modified Chinese-American version includes noodles. Having traversed practically the entire world in centuries past, Chinese immigrants have created numerous versions of chop suey in American, Canadian, Indian and Filipino cuisines. The Indonesian version has the most vegetables compared to other countries.
- 3. When stir-frying veggies, use a wok (a wide brimmed shallow cooking vessel widely used in Chinese cooking) or heavy skillet. Use just adequate oil to coat the bottom and heat before adding the ingredients. Another type of cooking liquid could be used like a broth which decreases the fat and calorie content of the dish. Cut up vegetables in uniform sizes and stir constantly to prevent burning. If you’re more adventurous or skilled, you can toss the food with a flicking motion of the wrist. The sauce is also very important. The most basic is soy sauce-based with a thickener called cornstarch. Other flavorings include sweet-salty oyster sauce, savory sauce made with dried scallops, chili and garlic. What is the difference between sautéing and stir frying? Though often mistaken for the same, in the strict culinary definition, to sauté involves high heat with little cooking fat where food is usually allowed to brown before moving it in the pan. Stir frying on the other hand, though also using high heat uses more fat, usually a vegetable oil, and a tossing motion. With the increased amount of fat present, foods being stir fried can be moved around without browning the ingredients. Though it seems very simple, there’s more to it than meets the eye. If you overload a pan with food and oil and just move it around gently, you will not achieve the texture and consistency of a properly stir fried dish. Here are some samples of STIR FRY VEGETABLES from GOURMETRECIPE:
- 4. Stir-Fried Broccoli Chicken with Cashews Servings: 4 Preparation Time: 5-10 minutes Cooking Time: 10 minutes Difficulty Level: Average Preparation Instructions: In a mixing bowl, combine sugar, soy sauce and garlic. Add chicken chunks. Stir to coat thoroughly. Set aside. In another bowl, combine chicken broth with cornstarch, whisking until there are no lumps. Set aside. Heat 2 tbsp. peanut oil in a wok over medium- Ingredients: high heat. Add chicken chunks; stir-fry 4-5 1 tsp. sugar, 2 tbsp. low-sodium soy minutes. Add remaining oil, pepper and sauce, 3 med. cloves garlic, minced, 2 broccoli. Stir-fry for about 3 more minutes. Add boneless, skinless chicken breasts (cut onion; stir-fry an additional 2-3 more minutes, into chunks), 3/4 cup low-sodium chicken or until chicken is fully cooked and vegetables broth, 4 tsp. cornstarch, 2 tbsp. + 1 tbsp. are crisp-tender. Stir in cornstarch mixture, peanut oil, 1 red bell pepper, cut into stirring constantly until mixture thickens, 1-2 minutes. Remove from heat. Add cashews and strips, 4 cup broccoli pieces, 1 med. serve with rice or lo mien noodles. onion, chopped, 1 cup cashew halves
- 5. Spicy Green Beans Servings: 4 Preparation Time: 5 minutes Cooking Time: 15 minutes Difficulty Level: Easy Preparation Instructions: Heat oil in a large skillet over medium- high heat. Add mustard seeds and sauté until they start to pop, about 30 seconds. Stir in beans, carrots and Ingredients: onions. Cook for 5 minutes, stirring 1 1/2 tsp. olive oil, 1 tsp. mustard constantly. Add ginger and coriander. seed, 1 lb. fresh green beans, cut Reduce heat. Cover and simmer for 8- diagonally into 1-inch pieces, 10 minutes, stirring often, until beans 1 small onion (chopped), 2 medium are crisp-tender. Remove from heat, carrots, peeled and sliced, 1/8 tsp. stir in lemon juice and serve. ground ginger, 1 tsp ground coriander, 2 tbsp. lemon juice, preferably fresh
- 6. Easy Tofu Stir-Fry Ingredients: 1 small or medium sized bag of frozen stir fry vegetables, 2 blocks of Tofu (around 400 grams each- the firm kind), 2 packets of Ramen noodles, Bottle of stir fry sauce (like PC MEMORIES OF Shanghai Honey Hoisin Sauce), Handful of slivered almonds Preparation Instructions: In a separate bowl, marinate tofu in some of the stir fry sauce. While the tofu is marinating, add some oil (I use sesame oil, but any oil will do) to your frying pan (or wok). Dump frozen stir fry vegetables in pan and cook till heated. Remove from pan. Fry tofu in same pan with leftover juices, until a little bit crispy on the outside. Remove from pan, and add to vegetables. In a pot, boil water and add ramen noodles. Cook for 3 minutes, then drain. Add a little bit more oil to frying pan (same one you used for vegetables), the noodles and only 1 of the little flavour packets that came with your ramen noodles. Fry for a few minutes. Then add tofu and vegetables, and sauce. Heat through. Serve, and sprinkle each plate with almonds. Makes 4 servings. *If you want to make your own stir fry sauce, it is really easy. Just mix together the following ingredients: 1/2 cup soy sauce, 3 tbsp sesame oil, 2 tbsp olive oil, chopped garlic, grated ginger, 2 tbsp rice vinegar or red wine (whichever you prefer), 1 tsp. sugar, 1 tsp Dijon mustard, 2 tbsp cornstarch (to thicken the sauce).