How to make veggie stir-fry?!


Question: How to make veggie stir-fry!?
I'm making veggie stir-fry tonight, well, I'm going to try because I don't quite know how!.
That's where you come in!
I have the following:
- bag of frozen stir-fry veggies!.
- various rices and pastas
- pineapple bits
- soy suace
- various oils(olive and canola, I think), herbs & spices(but I ran out of fresh garlic last night), etc!. Basically, a cabinet full of basic things!.

Any (easy!) ideas on how I can make a great stir-fry!?
I know pineapple may not be the most conventional ingredient, but I'd love to incorporate it somehow(like maybe cooking the veggies in pineapple juice!?)!.

Give me your best! Thanks!.Www@FoodAQ@Com


Answers:
1!. Cook the rice (always the thing that takes longest to cook)!.
Dish 1!.
2!. Boil and drain the veggies!.
3!. Stir fry the veggies with three parts soy sauce, one parts sugar, and one part cornstarch solution (to make a thick sauce)!. Add enough oil to coat pan!. Some garlic powder is optional!.

Dish 2
4!. Assuming the pineapple is in a can, empty can into the wok/pan you just cooked the veggies in (no need to wash) and add vinegar (1/4 cup per can) and cornstarch solution!.
Add sugar to adjust for the tartness for the pineapple sauce!. Soy sauce residue from previous dish should provide the salt!.

- Cornstarch solution is basically, 1/4 cup of water, mixed with about 3 tablespoons of cornstarch!. You just pour in a little at a time until you get the desired amount of "gravy"!. Go thinner that you'd think, to allow for evaporation after cooking!. The cornstarch will settle, so stir it up before adding, to prevent clumping of starch!.

Now you've got rice with a savory and sweet n sour dishes!.

Ditch most of the sugar, vinegar and cornstarch solution and combine rest of the ingredients to make pineapple fried rice! overcooked scrambled eggs can be added here as well if desired!.

Prep time - If you get it right, less than ten minutes to gather ingredients and start the rice!.
Cook time - 20-30 minutes - target when the rice is fully steamed!.
Heat - Always go high heat to boil, then drop down to medium high to avoid sugar burning!. For the rice - high heat until near bubbling over, remove lid until water boils down, then cover on low/super low heat for another 10-20 minutes - this method I find helps cover lack /too much water in the rice!.

Good luck!Www@FoodAQ@Com

Try a sweet and sour sauce

1/3 cup white or rice vinegar (Note: rice vinegar gives better results)
4 tablespoons brown sugar
1 tablespoon ketchup
1 teaspoon soy sauce
2 teaspoons cornstarch mixed with 4 teaspoons water


Prep
Mix the vinegar, brown sugar, ketchup, and soy sauce together and bring to a boil in a small pot!. Mix together the cornstarch and water, add to the other ingredients and stir to thicken!.
Boil rice and serve sauce over

(If desired, you can add 1 green pepper, cut into chunks, and pineapple chunks as desired after adding the cornstarch!. For a thicker sauce, increase the cornstarch to 4 teaspoons while keeping the water constant!.)

Enjoy!Www@FoodAQ@Com

Veggie Stir Fry

This side dish contains vegetables rich in vitamins A and C!.

Ingredients:
2 teaspoons sesame oil
1 1/3 cup broccoli florets
1 1/3 cup cauliflower florets
1 1/3 cup carrot slices, cut at the diagonal
1/3 cup low-sodium chicken broth (more if needed)
1 teaspoon minced or chopped garlic
1/2 teaspoon minced fresh ginger (or 1/8 teaspoon powdered)
2 teaspoons light soy sauce
1 teaspoon cornstarch, dissolved in 1 tablespoon water


Preparation:
1!. Heat large, nonstick frying pan over medium-high heat!. Add sesame oil, turning the pan to coat well!. Add the vegetables and saute for a minute!.
2!. Add in the chicken broth, garlic, and ginger, and toss to blend!. Cook about 4 minutes, stirring constantly!. Add more chicken broth if more moisture is needed!.
3!. Reduce heat to medium-low, push the vegetables to one side of the frying pan, and stir in the soy sauce and cornstarch mixture!. Heat and stir until thickened (about a minute)!. Stir in the vegetables to coat with the sauce!.

Yield:
4 servings

Nutritional Information:
Per serving: 67 calories, 3 g protein, 10 g carbohydrate, 2!.7 g fat (0!.4 g saturated fat, 0!.9 g monounsaturated fat, 1!.1 g polyunsaturated fat), 0!.4 mg cholesterol, 3 g fiber, 129 mg sodium!. Calories from fat: 33%!.Www@FoodAQ@Com

Defrost veggies and drain!.

In large skillet add 1 Tbs!. oil (whatever you have) and stir fry veggies in sauce:

2 garlic clove, minced
2 tablespoons tamari soy sauce (or plain soy sauce)
1/2 teaspoon ground ginger
1 cup chicken broth (made from bouillon)
1 tablespoon cornstarch

Sauce should thicken as it cooks!.Www@FoodAQ@Com

Cook your rice!.
Put some olive oil in a pan and heat it up to probably med to med-hi!. Put your veggies in, wait a bit then put in your pineapple chunks!. Cook until the veggies are done!. Mix in stir fry sauce from the grocery store (just enough to coat, don't drown it) and serve piping hot over a bed of rice!.
The key is to read the packaging on the rice, the veggies and the stir fry sauce and then decide how you want to cook it from there!.Www@FoodAQ@Com

My method for stir fry spicy chicken and veggies:

Spicy Chicken 'N Veggie Stir Fry

Amount Ingredient
1 1/2 - 2 whole chicken breasts, boned and skinned
2 large garlic cloves, finely chopped
1/2 cup picante sauce
2 tablespoons soy sauce
2 - 3 teaspoons fresh grated ginger
1 1/2 teaspoons sugar
1 tablespoon cornstarch
3 tablespoons vegetable oil, divided
1 red pepper, thin strips
1 cup mushrooms, quartered
1 cup pea pods, diagonally sliced in 1 inch lengths
1 cup green onions, diagonally sliced in 1 inch lengths
hot cooked rice
cashews or toasted almonds for garnish (optional)

Preparation Tips:

Cut chicken into thin strips, add garlic!. Combine picante sauce, soy sauce, ginger, sugar and cornstarch in small bowl!. In wok or large fry pan!. , heat 1 tablespoon oil over medium-high heat, stir fry chicken and garlic 2 - 3 minutes until just done, remove from wok and keep warm!. Heat remaining 2 tablespoons oil!. Stir fry pepper, mushrooms and pea pods 3 minutes (tender crisp)!. Add picante sauce mixture and chicken!. Cook and stir 2 minutes or until sauce thickens!. Stir in onions!. Garnish!. Serve with hot rice!. Serves 4!.

Hope you like it! Good luck :)Www@FoodAQ@Com





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