GREEN VEGETABLE STIR-FRY
To turn this vegetable stir-fry into a healthy vegetarian main, add seared cubes of extra-firm tofu. Serve over rice.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables Bok Choy Recipes
Time 15m
Number Of Ingredients 9
Steps:
- Cut leeks into 2-inch pieces; separate layers. Heat a large skillet or wok over medium-high until hot. Add 1 tablespoon oil; swirl to coat skillet. Add half the ginger, half the garlic, and half the leeks. Stir until leeks begin to soften, 1 to 2 minutes. Increase heat to high; add half the bok choy, half the snow peas, and half the celery. Season with salt. Stir until vegetables begin to soften, 2 to 3 minutes. Add half the broth; toss until snow peas are bright green, 1 minute. Transfer vegetables to a platter. Repeat with remaining ingredients.
GREEN LENTIL AND MIXED VEGETABLE STIR-FRY
This is very yummy and makes a lot! The honey and vegetable broth make a tangy-sweet sauce. Frozen green beans are fine for this recipe.
Provided by dicentra
Categories Lentil
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Put the lentils in a large saucepan with water. Bring to a boil. Reduce heat and simmer for 20 minutes or until the lentils are tender. Drain.
- Add 1 tablespoon of the butter, 1 garlic clove, 1 tablespoon of the oil and the vinegar to the lentils and mix well.
- Melt the remaining butter and oil in a skillet and stir-fry the garlic, onion, corn, peppers and green beans for 3-4 minutes.
- Add the vegetable stock and bring to a boil. Simmer for 10 minutes or until most of the liquid has evaporated.
- Add the honey and season with salt and pepper to taste. Stir in the lentils and cook for about a minute to heat through.
Nutrition Facts : Calories 586.8, Fat 19.7, SaturatedFat 8.4, Cholesterol 30.5, Sodium 94.2, Carbohydrate 79, Fiber 31.6, Sugar 13.7, Protein 26.8
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