SPICY SHRIMP AND VEGETABLE STIR-FRY
Provided by Jennifer Maeng
Categories Fish Onion Pepper Soy Vegetable Dinner Healthy Self Pescatarian Dairy Free Peanut Free Tree Nut Free
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Combine first 6 ingredients in a bowl. Heat a large nonstick skillet over medium-high heat. Add soy sauce mixture; cook until lightly thickened, about 1 minute. Add vegetables and red pepper flakes. Cook, stirring constantly, until vegetables are soft, about 1 minute. Add shrimp and 1/4 cup water. Cook, stirring often, until shrimp are just cooked through, 2 to 3 minutes more. Divide among 4 bowls; serve immediately.
SPICY THAI STEAK AND VEGETABLE STIR FRY
Ramen noodles and colorful vegetables make steak and cabbage a simple stir fry that is on the table in no time. Serve it with chop sticks and they'll think you ordered take out!
Provided by Audrey Ansell
Categories World Cuisine Recipes Asian
Time 35m
Yield 4
Number Of Ingredients 17
Steps:
- Bring the water to a rolling boil over high heat. Once the water is boiling, stir in the ramen noodles with only 1 seasoning packs, and return to a boil. Cook until the noodles are tender, stirring occasionally, about 3 minutes. Drain well in a colander set in the sink. Whisk the beef broth, peanut sauce, soy sauce, and ground ginger together in a bowl; set aside.
- Heat 1 tablespoon olive oil in a large skillet. Stir in the steak; cook and stir until the steak is no longer pink, 3 to 5 minutes. Remove the meat from the pan and set aside. Heat the remaining 1 tablespoon olive oil in the same skillet. Stir in the carrot, celery, green onion, and bell pepper. Cook and stir until the vegetables begin to soften, about 2 minutes. Add cabbage, bean sprouts, and mushrooms. Stir in the sauce. Cover and cook until the vegetables are tender, about 3 minutes.
- Toss in the cooked ramen noodles and steak. Season with salt and pepper, and serve in bowls.
Nutrition Facts : Calories 408.8 calories, Carbohydrate 34.9 g, Cholesterol 51.9 mg, Fat 17.5 g, Fiber 3.5 g, Protein 28.1 g, SaturatedFat 4.5 g, Sodium 873.2 mg, Sugar 4.6 g
SPICY TOFU AND VEGETABLE STIR-FRY
Quick, simple-to-make tofu stir-fry dish that will convert even the meat-only eaters. Although there is shrimp in the ingredients list it is an optional ingredient. This is great served with rice. Recipe adapted from New Mexico Magazine.
Provided by ellie_
Categories Soy/Tofu
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Put cornstarch in pie pan.
- Add tofu and coat on all sides.
- Heat 2 TB oil in pan over medium-high heat.
- Add tofu and cook until brown (be careful it turns very easily).
- Remove and transfer to bowl.
- Add remaining 2 TB oil to pan.
- Saute vegetables (green onions- pepper) over medium heat until cooked through (10 minutes).
- Add shrimp (if using) and continue cooking 5 minutes or until shrimp is pink.
- Mix vinegar, sweet n' sour sauce and hot sauce in measuring cup.
- Add sauce mixture and tofu to pan and cook 5 minutes longer.
SPICY CHICKEN AND VEGETABLE STIR-FRY
With Asian style vegetables and just four more ingredients, this spicy stir-fry is complete in 15 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Cook rice as directed on package. Meanwhile, in microwavable bowl, microwave vegetables uncovered on High 5 to 6 minutes.
- Heat 12-inch skillet over medium-high heat. Add vegetables, chicken and stir-fry sauce; cook and stir until hot.
- Serve chicken mixture over cooked rice. Sprinkle with peanuts. Garnish with chopped green onion, if desired.
Nutrition Facts : Calories 450, Carbohydrate 59 g, Cholesterol 55 mg, Fat 1 1/2, Fiber 4 g, Protein 29 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1650 mg, Sugar 9 g, TransFat 0 g
SPICY BROWN RICE AND VEGETABLE STIR-FRY WITH OYSTER SAUCE
Categories Ginger Mushroom Rice Vegetable Stir-Fry Low Fat Vegetarian High Fiber Pea Zucchini Bon Appétit
Yield Serves 2
Number Of Ingredients 14
Steps:
- Heat oil in heavy large nonstick skillet over high heat. Add garlic and ginger and stir-fry 1 minute. Add next 5 ingredients and stir-fry until just tender, about 3 minutes. Add rice and toss to combine. Add oyster sauce, water and chili paste and stir-fry until sauce is evenly distributed and mixture is heated through, about 2 minutes. Mound in large bowl. Garnish with green onions and serve immediately.
SPICY TOFU AND VEGETABLE NOODLE STIR-FRY WITH PEANUT SAUCE
Steps:
- Drain tofu by lightly pressing with paper towels or cloth. Dry fry tofu by placing tofu cubes on non-stick pan on medium heat and applying pressure with a spatula to squeeze out any liquid, flipping once golden brown and repeating until 4 sides are golden brown. Put 3 Tbsp sesame oil in wok and bring to medium heat. Heat thai chilis in wok for a few minutes. Add broccoli florets and green beans to wok and stir-fry for 5 minutes. Add carrots and shiitake mushrooms to wok and continue to stir-fry 3 minutes. While stir-frying, boil wheat noodles in a pot until al dente and rinse under cold water. Add red bell peppers and tofu to wok and continue to stir-fry for 5 minutes. Make the peanut sauce: add 1 Tbsp sesame oil, 2 Tbsp peanut butter, 2 Tbsp soy sauce, 2 tsp tamarind paste, 1 tsp vegetarian fish sauce, 1 tsp ginger paste, and 1 tsp garlic paste. Mix well by rapidly stirring with fork (or blending if possible). Add peanut sauce to wok and mix well. Add noodles to wok and stir-fry for about 5 minutes or until most liquid is absorbed.
SPICY SHRIMP AND VEGETABLE STIR FRY
I came across this recipe when looking for a way to use up some coconut milk and cabbage, along with some other spicy thai/asian spices. Recipe adapted from a cooking demonstration seen at Fiery Foods and BBQ Show.
Provided by ellie_
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Using a wok on high heat, pour in 1/2 of the oil (1/4 cup), half of the shrimp and half of the garlic and stir fry for 3 minutes or until shrimp turns pink.
- Add 1/4 teaspoon of the hot sauce and then transfer to large bowl.
- Repeat with the remaining shrimp, garlic and hot sauce.
- Add vegetables (mushrooms - carrots) to empty wok over high heat (there is some oil remaining from the shrimp, if not add some additional oil to wok) and then stir fry mixture 3 minutes or until vegetables are crisp tender; add to shrimp in bowl.
- Add remaining ingredients (coconut milk - cilantro) to wok and stir fry for 3 minutes, stirring constantly.
- Return shrimp and vegetables to wok and stir fry for 3-5 minutes.
Nutrition Facts : Calories 575, Fat 42.2, SaturatedFat 9.4, Cholesterol 172.8, Sodium 1335.6, Carbohydrate 22.4, Fiber 5.4, Sugar 11.1, Protein 31.4
SPICY BEEF AND VEGETABLE STIR-FRY
Make and share this Spicy Beef and Vegetable Stir-Fry recipe from Food.com.
Provided by JackieOhNo
Categories Cauliflower
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a small bowl, combine the beef broth, soy sauce, cornstarch, and mustard, and stir until the cornstarch is dissolved. Set aside.
- cut the broccoli into bite-size pieces.
- In a nonstick wok or large nonstick skillet, warm the oil over medium-high heat until hot but not smoking. Add the broccoli, cauliflower, onion, and garlic, and stir-fry until the vegetables are crisp-tender and the onion begins to brown, 4 to 5 minutes.
Nutrition Facts : Calories 104.4, Fat 6.5, SaturatedFat 1.1, Sodium 188.6, Carbohydrate 10.1, Fiber 2.7, Sugar 2.4, Protein 3.5
SWEET-SPICY CHICKEN AND VEGETABLE STIR-FRY
Steps:
- Cook rice according to package directions. Combine the first 7 ingredients after the rice, stirring well and set aside (brown sugar through cornstarch). Heat heavy skillet over high heat. Add 1 Tbsp. canola oil to pan and swirl to coat. Add chicken and cook until done. Remove from pan and set aside. Add remaining 1 Tbsp. of canola oil to pan. Add peas, bell pepper and red onion, stir-frying until vegetables are crisp-tender. Stir in Brown sugar mixture; cook 1 minute or until thickened. Stir in chicken; toss to coat. Serve over rice. Sprinkle with green onion and peanuts.
SPICY CHICKEN AND VEGETABLE STIR-FRY
Steps:
- Cut chicken into 1" cubes. Spread flour over plate. Dip chicken in flour so it is lightly covered on all sides. Place in large bowl. Mix paprika, salt, sugar and pepper together in a small bowl. Sprinkle mixture over chicken cubes. Add 4 1/2 tsp of soy sauce and toss lightly. Let sit for 10 min. Combine in small bowl peanut oil, red pepper flakes and 3 tsp. of soy sauce. Pour vegetable oil into large wok or fry pan. Add chicken and fry for 3-4 min. When chicken is no longer pink in the middle, add cut-up vegetables and cook for 1-2 min. Add minced garlic. Stir. Add soy, peanut oil and red pepper flake mixture. Stir for another minute or so. Serve immediately with white rice.
SPICY VEGETABLE STIR-FRY
Asian ingredients, such as straw mushrooms, baby corn, bamboo shoots and pea pods star in this stunning stir-fry.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 6
Number Of Ingredients 10
Steps:
- Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat side. Add gingerroot; stir-fry 30 seconds.
- Add mushrooms, corn, bamboo shoots, bell pepper, pea pods and cilantro; stir-fry about 2 minutes or until vegetables are crisp-tender. Stir in cabbage. Stir in chili puree; cook and stir 30 seconds.
Nutrition Facts : Calories 105, Carbohydrate 17 g, Cholesterol 0 mg, Fat 1/2, Fiber 4 g, Protein 5 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 320 mg
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