Best 2 Five Veggie Stir Fry Recipes

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Get ready to embark on a culinary adventure with our comprehensive guide to discovering the best recipe for a tantalizing "Five Veggie Stir Fry." Stir-fries have become a popular cooking method across cultures, offering a delightful blend of flavors and textures. With the right combination of vegetables, sauces, and seasonings, you can create a vibrant and satisfying dish that will cater to various dietary needs and preferences. Whether you're a seasoned chef or a novice in the kitchen, our carefully curated selection of recipes will guide you through the process of creating an exceptional "Five Veggie Stir Fry" that will leave your taste buds dancing with joy. So, gather your ingredients, fire up your stove, and join us on this exciting journey to find the perfect stir-fry recipe for you.

Let's cook with our recipes!

FIVE-VEGGIE STIR-FRY



Five-Veggie Stir-Fry image

An assortment of vegetables sprouts up in this marvelous medley from Rachel Thompson of Midlothian, Virginia. Orange juice lends a hint of the mildly seasoned sauce.

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 13

2 tablespoons cornstarch
2 tablespoons sugar
1/2 teaspoon ground ginger
1 cup orange juice
1/4 cup reduced-sodium soy sauce
2 garlic cloves, minced
2 large carrots, sliced
2 cups broccoli florets
2 cups cauliflowerets
4 teaspoons olive oil, divided
1 cup quartered fresh mushrooms
1 cup fresh or frozen snow peas
4 cups hot cooked rice

Steps:

  • In a small bowl, combine the cornstarch, sugar and ginger. Stir in orange juice, soy sauce and garlic until blended; set aside. , In a nonstick skillet or wok, stir-fry the carrots, broccoli and cauliflower in 3 teaspoons of oil for 4-5 minutes. Add mushrooms, peas and remaining oil; stir-fry for 3 minutes. Stir orange juice mixture and add to the pan. Bring to a boil; cook and stir until thickened. Serve over rice.

Nutrition Facts : Calories 382 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 648mg sodium, Carbohydrate 74g carbohydrate (0 sugars, Fiber 3g fiber), Protein 9g protein.

FIVE-VEGGIE STIR-FRY



Five-Veggie Stir-Fry image

Tons of veggies and a splash of orange juice give this stir-fry a bright color and a tangy taste.

Provided by Anita Newhart

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 4

Number Of Ingredients 19

1 cup uncooked white rice
2 cups reduced-sodium beef broth
2 tablespoons cornstarch
½ teaspoon ground ginger
1 cup orange juice
¼ cup reduced-sodium soy sauce
1 tablespoon beef broth
1 teaspoon Worcestershire sauce
2 cloves garlic, minced
1 tablespoon olive oil
1 cup cubed firm tofu
2 large carrots, sliced
2 cups broccoli florets
2 cups cauliflower florets
1 teaspoon olive oil
1 cup quartered fresh mushrooms
1 cup fresh snow peas
1 egg, lightly beaten
¼ cup slivered almonds

Steps:

  • Bring rice and beef broth to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
  • Combine cornstarch and ginger in a small bowl. Stir in orange juice, soy sauce, beef broth, Worcestershire sauce, and garlic until blended.
  • Heat 3 teaspoons oil in a large skillet over medium-high heat; cook and stir carrots, broccoli, and cauliflower until just tender, 4 to 5 minutes. Add 1 teaspoon oil, mushrooms, snow peas, and tofu; continue cooking until mushrooms soften, about 3 minutes. Push vegetable mixture to one side of skillet and cook and stir egg in remaining space until set; combine egg with vegetables. Stir in orange juice mixture and boil until thickened, about 2 minutes.
  • Serve over rice and top with slivered almonds.

Nutrition Facts : Calories 445.4 calories, Carbohydrate 64 g, Cholesterol 46.5 mg, Fat 13.8 g, Fiber 6.2 g, Protein 19 g, SaturatedFat 2.1 g, Sodium 675.9 mg, Sugar 11.8 g

Tips:

  • Prep your ingredients in advance: Cut your vegetables, mince your garlic and ginger, and measure your sauces and seasonings ahead of time to make the stir-frying process quicker and easier.
  • Use a large skillet or wok: This will help to ensure that the vegetables cook evenly and don't steam.
  • Heat your skillet or wok over high heat: This will help to create a nice sear on the vegetables and prevent them from becoming soggy.
  • Add the vegetables in batches: Don't overcrowd the skillet or wok, or the vegetables will steam instead of stir-fry.
  • Stir-fry the vegetables for only a few minutes: Overcooking will make them limp and mushy.
  • Add the sauce and seasonings: Once the vegetables are cooked to your liking, add the sauce and seasonings and stir-fry for another minute or two.
  • Serve immediately: Stir-fries are best served hot.

Conclusion:

Stir-fries are a quick, easy, and healthy way to get your daily dose of vegetables. With a little planning and preparation, you can have a delicious and nutritious stir-fry on the table in no time. So next time you're looking for a healthy and flavorful meal, give one of these recipes a try.

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