Best 4 Winter Veggie Stir Fry Recipes

As the winter months approach, we often crave warm and comforting meals that showcase the best of seasonal produce. A winter veggie stir fry is a delicious and versatile dish that can be tailored to your liking, featuring a vibrant array of fresh vegetables and a flavorful sauce. Whether you're a vegetarian or simply looking to add more plant-based meals to your diet, this stir fry is sure to become a favorite. With its quick cooking time and endless variations, it's a perfect weeknight meal that can be enjoyed by the whole family.

Check out the recipes below so you can choose the best recipe for yourself!

THE EASIEST VEGETABLE STIR FRY

The Easiest Vegetable Stir Fry image

Provided by Alyssa Rivers

Categories Dinner Main Course

Time 15m

Number Of Ingredients 16

Ingredients

1 tablespoon olive oil
1 red bell pepper (sliced)
1 yellow bell pepper (sliced)
1 cup sugar snap peas
1 cup carrots (sliced)
1 cup mushrooms (sliced)
2 cups broccoli
1 cup baby corn
1/2 cup water chestnuts
¼ cup soy sauce
3 garlic cloves minced
3 Tablespoons brown sugar
1 teaspoon sesame oil
1/2 cup chicken broth
1 tablespoon cornstarch
chopped green onions and sesame seeds for garnish (optional)

Steps:

In a wok or large skillet add 1 Tablespoon olive oil over medium high heat. Add bell pepper, peas, carrots, mushrooms, broccoli, baby corn, and water chestnuts. Sauté 2-3 minutes until veggies are almost tender.
In a small whisk together soy sauce, garlic, brown sugar, sesame oil, chicken broth, and cornstarch.
Pour over veggies and cook until the sauce has thickened. Garnish with chopped green onions and sesame seeds if desired

Nutrition Facts : Calories 152 kcal, Carbohydrate 27 g, Protein 5 g, Fat 4 g, SaturatedFat 1 g, Sodium 643 mg, Fiber 4 g, Sugar 12 g, ServingSize 1 serving

GINGER VEGGIE STIR-FRY

Ginger Veggie Stir-Fry image

I just whipped this up one day when I felt like a stir-fry but did not have all the ingredients called for in some of the stir-fry recipes on this site. I used certain veggies I had on hand, but any seasonal veggies may be used. It has a mild ginger flavor that can be enhanced according to taste, and is filling yet light on the tummy! Tofu may be added. Serve over a bed of steamed jasmine rice.

Provided by veggigoddess

Categories World Cuisine Recipes Asian

Time 40m

Yield 6

Number Of Ingredients 12

Ingredients

1 tablespoon cornstarch
1 ½ cloves garlic, crushed
2 teaspoons chopped fresh ginger root, divided
¼ cup vegetable oil, divided
1 small head broccoli, cut into florets
½ cup snow peas
¾ cup julienned carrots
½ cup halved green beans
2 tablespoons soy sauce
2 ½ tablespoons water
¼ cup chopped onion
½ tablespoon salt

Steps:

In a large bowl, blend cornstarch, garlic, 1 teaspoon ginger, and 2 tablespoons vegetable oil until cornstarch is dissolved. Mix in broccoli, snow peas, carrots, and green beans, tossing to lightly coat.
Heat remaining 2 tablespoons oil in a large skillet or wok over medium heat. Cook vegetables in oil for 2 minutes, stirring constantly to prevent burning. Stir in soy sauce and water. Mix in onion, salt, and remaining 1 teaspoon ginger. Cook until vegetables are tender but still crisp.

Nutrition Facts : Calories 118.6 calories, Carbohydrate 8 g, Fat 9.3 g, Fiber 2.2 g, Protein 2.2 g, SaturatedFat 1.5 g, Sodium 903.3 mg, Sugar 2.5 g

WINTER ROOT VEGGIE STIR FRY (VEGAN FRIENDLY)

Winter Root Veggie Stir Fry (Vegan Friendly) image

From a local recipe. Omit the cheese for a vegan version. Vegetables used for the test recipe: carrots, parsnips, rutabaga/swede, red beet, golden beet, sweet potato (orange flesh variety), small Dutch potato and red potato. The golden beet was sliced thinly and stir fried with the other root vegetables. The red potato and Dutch potato were left unpeeled.

Provided by COOKGIRl

Categories Vegetable

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 10

Ingredients

4 cups root vegetables (mixed, peeled, sliced about Ã 1/4-inch bite-sized root vegetables. Read recipe intro for suggestions)
2 thinly sliced carrots (about 1 1/2 cups)
1 medium chopped onion (about 1 cup and I sliced the onions instead)
2 tablespoons cooking oil (be sure to use an oil with a high smoke point)
1/2 teaspoon salt-free garlic powder
3 tablespoons parmesan cheese (we tried feta cheese)
1 medium beet, raw, peeled and grated
salt, to taste
cracked black pepper, to taste
fresh parsley, minced (optional)

Steps:

Rinse and rub the root vegetables clean in cool running water.
Prepare vegetables and combine all except the grated *red* beets.
Heat a skillet to medium temperature (about 350 degrees) with oil. Stir-fry the veggies (except *red*beets) until tender. I stir fried everything about 8-10 minutes until the root veggies were browned and the onions crispy and starting to caramelize. Add the garlic powder the last minute of stir frying.
Serve hot with cheese, raw grated beets and parsley on top. Season to taste with salt and cracked black pepper.
Serving suggestion from Cookgirl's kitchen: We served the veggies over long grain brown rice. If desired, accompany the stir fry with a small mixed greens' salad.

Nutrition Facts : Calories 140.4, Fat 10.7, SaturatedFat 2.1, Cholesterol 4.4, Sodium 118.8, Carbohydrate 9.2, Fiber 2.1, Sugar 4.8, Protein 3

QUINOA WITH STIR-FRIED WINTER VEG

Quinoa with stir-fried winter veg image

Quinoa is protein-rich, low-fat, gluten-free and makes a nutritious change from rice or pasta

Provided by Mary Cadogan

Categories Dinner, Main course

Time 30m

Number Of Ingredients 10

Ingredients

200g quinoa
5 tbsp olive oil
2 garlic cloves , finely chopped
3 carrots , cut into thin sticks
300g leek , sliced
300g broccoli , cut into small florets
100g sundried tomato , drained and chopped
200ml vegetable stock
2 tsp tomato purée
juice 1 lemon

Steps:

Cook the quinoa according to pack instructions. Meanwhile, heat 3 tbsp of the oil in a wok or large pan, then add the garlic and quickly fry for 1 min. Throw in the carrots, leeks and broccoli, then stir-fry for 2 mins until everything is glistening.
Add the sundried tomatoes, mix together the stock and tomato purée, then add to the pan. Cover, then cook for 3 mins. Drain the quinoa, then toss in the remaining oil and the lemon juice. Divide between warm plates and spoon the vegetables on top.

Nutrition Facts : Calories 414 calories, Fat 22 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 14 grams sugar, Fiber 9 grams fiber, Protein 15 grams protein, Sodium 1.03 milligram of sodium

Tips:

Prep your veggies: Before you start cooking, make sure all your vegetables are washed, peeled, and cut into uniform pieces. This will ensure that they cook evenly.
Use a large skillet or wok: A large skillet or wok will allow you to cook all of your vegetables at once without overcrowding them. This will help them retain their texture and flavor.
Use a high heat: Stir-fries are cooked over high heat, so make sure your skillet or wok is nice and hot before you add the vegetables.
Stir constantly: Stirring the vegetables constantly will help them cook evenly and prevent them from burning.
Add the sauce: Once the vegetables are cooked to your liking, add the sauce and stir to combine. Cook for an additional minute or two, or until the sauce has thickened.
Serve immediately: Stir-fries are best served immediately, while they are still hot and crispy.

Conclusion:

A veggie stir-fry is a healthy, delicious, and easy-to-make meal that can be enjoyed by people of all ages. With a variety of vegetables to choose from, there are endless possibilities for creating a stir-fry that is both flavorful and nutritious. So next time you're looking for a quick and easy meal, give veggie stir-fry a try!