Best 6 Vegetable Stir Fry With Shiitaki And Ahi Tuna Recipes
Vegetable stir fry with shiitake and ahi tuna is a delicious and healthy dish that is perfect for a quick and easy meal. The combination of fresh vegetables, flavorful mushrooms, and tender ahi tuna creates a dish that is packed with nutrients and flavor. Whether you are a seasoned cook or a beginner in the kitchen, this recipe is sure to become a favorite. With just a few simple ingredients and a few minutes of your time, you can create a stir fry that is sure to impress your family and friends. So gather your ingredients, heat up your wok, and get ready to create a delicious and satisfying meal.
Check out the recipes below so you can choose the best recipe for yourself!
FAJITA VEGETABLE STIR-FRY
Whether you serve this as a side or vegetarian main dish, our recipe for Fajita Vegetable Stir-Fry is easy, delicious and soon to be a family favorite. These veggies are ready in just 20 minutes and so versatile, they can be used in tacos, fajitas or burritos. To make this dish a bit heartier, add chicken, shrimp, or tofu and serve over rice.
Provided by Country Crock®
Categories Trusted Brands: Recipes and Tips Country Crock®
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Melt Country Crock® Spread in 12-inch nonstick skillet over medium-high heat and cook red peppers and onion until tender and golden, about 8 minutes. Stir in garlic, cumin and chili powder and cook, stirring frequently, 2 minutes. Remove from heat, stir in lime juice and cilantro.
Nutrition Facts : Calories 33.1 calories, Carbohydrate 6.9 g, Fat 0.3 g, Fiber 1.8 g, Protein 1 g, Sodium 5.9 mg, Sugar 3.7 g
TERIYAKI TUNA
This is a pan seared tuna dish that is best served with grated carrots.
Provided by IRACKAWAY
Categories World Cuisine Recipes Asian
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Pour the teriyaki sauce into a shallow dish or bowl, and place tuna steaks in the sauce to marinate. Cover, and allow to marinate for about 45 minutes at room temperature. The steaks will cook more evenly if they are not cold.
- Heat olive oil in a large skillet over medium heat. Place tuna steaks in the hot oil, and pour in the teriyaki sauce. Squeeze juice from the lemon over the steaks, and sprinkle with sesame seeds. When the bottom is light brown, flip the steaks, and cook until browned on the other side. The center will still be slightly red. Season with sea salt and pepper.
- Place the tuna steaks onto serving plates, and garnish with grated carrots. Serve the pan drippings as a dipping sauce.
Nutrition Facts : Calories 303.9 calories, Carbohydrate 10.9 g, Cholesterol 77.1 mg, Fat 9.6 g, Fiber 2.1 g, Protein 42.9 g, SaturatedFat 1.5 g, Sodium 2336 mg, Sugar 5.9 g
AHI TUNA WITH VEGETABLE STIR-FRY
I've had this recipe at the Canoe House Restaurant and it is wonderful. Here's a little bit about the dish and the restaurant. At the Mauna Lani Bay Hotel on Hawaii's Kohala coast, CanoeHouse chef Pat Saito uses ono steaks (a type of mackerel) for this dish. Ahi tuna, which is easier to find, makes a good substitute. Saito serves the fish with wasabi-laced mashed potatoes.
Provided by lazyme
Categories < 30 Mins
Time 25m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons oil in heavy large skillet over medium-high heat.
- Add cabbage, mushrooms, bok choy, carrot and green onions and stir-fry until vegetables are crisp-tender, about 3 minutes.
- Add 3 tablespoons oyster sauce and 3 tablespoons soy sauce; stir 1 minute to blend flavors.
- Season to taste with salt and pepper.
- Transfer vegetable mixture to medium bowl.
- To same skillet (do not clean) add the broth, 1/2 tablespoon oil, remaining 3 tablespoons oyster sauce, remaining 1/2 tablespoon soy sauce, butter and vinegar.
- Boil until sauce thickens, whisking occasionally, about 3 minutes.
- Season with salt and pepper.
- Keep warm.
- Sprinkle tuna with salt and pepper.
- Heat remaining 3 tablespoons oil in another large skillet over high heat.
- Add 3 tuna steaks and cook to desired doneness, about 2 minutes per side for medium-rare.
- Transfer to small baking sheet.
- Repeat with remaining tuna.
- Divide vegetables among 6 plates.
- Top with tuna.
- Ladle sauce around tuna.
- Sprinkle with sesame seeds, if desired.
Nutrition Facts : Calories 476.3, Fat 29, SaturatedFat 8.9, Cholesterol 85.8, Sodium 1002.9, Carbohydrate 10.6, Fiber 2.3, Sugar 3.6, Protein 42.4
SHIITAKE AND TUNA STIR-FRY
This came to me as I didn't know what to fix for lunch and I needed to use the shiitake mushrooms up.
Provided by tjkurono
Categories Lunch/Snacks
Time 10m
Yield 1-2 serving(s)
Number Of Ingredients 5
Steps:
- First, you prepare the mushrooms by taking the stems off. If you want them on, it's fine. I slice the mushrooms.
- In a frying pan, add 1 tablespoon of sesame oil and heat up over medium high heat.
- Add the garlic and stir it around a little.
- Add the drained tuna and stir around.
- Add the mushrooms and stir in with the tuna.
- Add remaining sesame oil. Make sure mushrooms gave a light coating of sesame oil.
- Add the light soy sauce and stir.
- When the tuna looks golden and everything is nice and hot; remove from heat and serve as a side dish for two or single serving.
- I do not measure but cook from feel. So, this is my approximate measurement for each ingredient. Adjust it to your liking. You can also use any kind of tuna that you like.
Nutrition Facts : Calories 483.5, Fat 23, SaturatedFat 3.4, Cholesterol 59.7, Sodium 1026.9, Carbohydrate 14.2, Fiber 4.9, Sugar 4.7, Protein 55.8
STIR-FRY WITH SHIITAKI AND CHICKEN
Provided by Food Network
Time 28m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a pot of boiling water, blanch the carrots, broccoli and cauliflower for 30 seconds each. Immediately remove each to an ice bath to cool and stop the cooking. Drain and set aside.
- In a large saute pan over high heat, saute the chicken slices in the oil, garlic, ginger, and soy sauce, tossing for 2 minutes. Next, add the chili flakes, bell pepper, mushrooms, spinach, blanched veggies, zucchini, and scallions. Continue to toss for an additional 3 minutes. Add a splash more of soy sauce, if desired, and continue to cook for an additional minute. Remove from heat. Plate 5 strips of chicken on each plate and 8 ounces of stir-fried vegetables per plate. Garnish with a sprig of cilantro.
Nutrition Facts : Calories 201 calorie, Fat 3 grams, SaturatedFat 1 grams, Carbohydrate 12 grams, Fiber 5 grams
TUNA TERIYAKI STIR-FRY
Stir-fry fresh albacore tuna, plump sugar snap peas, and thin slices of green onions, carrot, and red bell pepper, then serve over brown rice.
Yield Serves 4; 1 cup tuna and vegetable mixture and 1/2 cup rice per serving
Number Of Ingredients 13
Steps:
- Prepare the rice using the package directions, omitting the salt and margarine. Cover to keep warm. Set aside.
- Meanwhile, in a small bowl, whisk together the glaze ingredients. Set aside.
- In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the fish, garlic, and gingerroot for 3 to 4 minutes, or until the fish is golden brown on all sides (it will still be slightly pink inside), stirring constantly.
- Stir in the sugar snap peas, green onions, carrot, and bell pepper. Cook for 2 to 3 minutes, or until the vegetables are tender-crisp, stirring constantly.
- Make a well in the center of the fish and vegetables. Pour in the glaze mixture. Simmer for 1 to 2 minutes, or until the glaze is thickened, stirring occasionally in the well only. Stir the fish and vegetables into the thickened glaze. Cook for 1 minute, or until the mixture is heated through, stirring constantly. Serve over the rice.
- (Per serving)
- Calories: 343
- Total fat: 11.0g
- Saturated: 2.5g
- Trans: 0.0g
- Polyunsaturated: 1.0g
- Monounsaturated: 1.5g
- Cholesterol: 43mg
- Sodium: 301mg
- Carbohydrates: 27g
- Fiber: 4g
- Sugars: 5g
- Protein: 32g
- Calcium: 50mg
- Potassium: 726mg
- 1 1/2 starch
- 1 vegetable
- 3 lean meat
Tips:
- Mise en place: Before you start cooking, make sure you have all your ingredients prepped and your cooking tools within reach. This will help you stay organized and avoid scrambling during the cooking process.
- Use high-quality ingredients: The fresher and higher quality your ingredients are, the better your stir-fry will taste. Look for fresh vegetables, firm tofu, and high-quality ahi tuna.
- Use a well-seasoned wok or skillet: A well-seasoned wok or skillet will help prevent the food from sticking and will give your stir-fry a nice smoky flavor.
- Cook the vegetables and tofu separately: This will help ensure that each ingredient is cooked properly. Cook the vegetables until they are tender-crisp and the tofu until it is slightly browned and crispy.
- Use a flavorful sauce: The sauce is what will bring all the flavors of the stir-fry together. Use a sauce that is flavorful and has a good balance of sweet, sour, and salty flavors.
- Add the ahi tuna last: Ahi tuna cooks very quickly, so it should be added to the stir-fry at the very end. Cook it just until it is seared on the outside and still rare or medium-rare on the inside.
Conclusion:
Vegetable stir-fry with shiitake and ahi tuna is a delicious and healthy meal that can be made in just 30 minutes. This dish is packed with fresh vegetables, protein-rich tofu, and flavorful ahi tuna. The stir-fry sauce is made with a combination of soy sauce, rice vinegar, ginger, and garlic, and it adds a delicious umami flavor to the dish. This stir-fry is a great way to get your daily dose of vegetables and protein, and it's also a great meal for entertaining guests.
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