Best Five Veggie Stir Fry 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

Ingredients

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

Ingredients

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