Vegetable stir fry recipe?!

Vegetable stir fry recipe?

I am looking for a vegetable sir fry recipe I can find a bunch online but was wondering if anyone wanted to share one that they have tried and like allot. Thanks in advance

here are some of my favorites:

Asian Cabbage Stir-Fry

2 tablespoons vegetable oil
1 red bell pepper, thinly sliced
1 clove garlic, minced
1 teaspoon red pepper flakes
12 large shrimp, peeled and deviant
3 cups thinly sliced green cabbage
1/2 cup chicken stock
2 tablespoons rice vinegar
1 teaspoon sugar
salt & pepper
3 cups cooked white rice

Heat oil in a large skillet over medium high heat and stir in sliced red peppers, garlic and red pepper flakes. Stir and cook for 2 minutes. Add shrimp and cook for 1 minute. Stir in cabbage and cook for 1 minute. Ad stock, vinegar, sugar ad season with salt and pepper. Cover and steam for 5 minutes. Serve hot over white rice.
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Sesame-Soy Green Beans and Peppers

/4 pound green beans - look for trimmed, raw packaged beans in your produce department
Salt
2 tablespoons vegetable oil, 2 turns of the pan
1 red bell pepper, seeded and thinly sliced
3 tablespoons tamari aged soy sauce
2 teaspoons sesame oil
1 tablespoon sesame seeds

Cut green beans into 2-inch pieces on an angle. Place in a skillet. Add water, salt, to taste and cook beans 5 minutes, then drain beans. Place the skillet back on stove and add vegetable oil. Heat pan over high heat until oil smokes. Add the beans and red peppers and stir-fry 2 minutes. Add the soy and sesame oil and transfer to a serving dish. Garnish with sesame seeds and serve.
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Wilted Escarole with Garlic, Lemon and Oil

1/4 cup extra-virgin olive oil, 4 turns of the pan
2 cloves garlic, crushed
2 teaspoons anchovy paste, eyeball it
6 anchovy fillets, chopped
Couple pinches red pepper flakes
2 heads escarole, trimmed, rinsed, and dried
1 lemon, juiced

Heat the extra-virgin olive oil in a deep skillet over medium-low heat with garlic and anchovy. Cook together 3 to 4 minutes to infuse garlic into oil. Remove the garlic cloves and stir oil to mix in the melted anchovies and add the red pepper flakes. Raise heat to medium-high. When oil ripples or begins to waft smoke, add greens and stir fry them 2 to 3 minutes. Squeeze lemon juice over the greens, toss, and serve.
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Szechwan Eggplant Stir-Fry

5 Asian eggplants, about 2 pounds
3 tablespoons peanut oil
1 tablespoon dark sesame oil
Kosher salt and freshly ground black pepper
2 green onions, white and green parts, sliced on a diagonal
1-inch piece fresh ginger, peeled and minced
3 garlic cloves, minced
1 fresh red chile, sliced
1/2 cup chicken broth
3 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon light brown sugar
1 tablespoon cornstarch
1 tablespoon toasted sesame seeds, for garnish
Thai holy basil and fresh cilantro leaves, for garnish

Cut the eggplants in 1/2 lengthwise and then slice crosswise into wedges, no more than 1-inch wide.
Heat a wok or large skillet over medium-high flame and add the oils; tilt the pan to coat all sides. When you see a slight smoke, add a layer of eggplant, stir-fry until seared and sticky, about 3 minutes. Season with salt and pepper. Remove the eggplant to a side platter and cook the remaining eggplant in same manner, adding more oil, if needed.
After all the eggplant is out of the pan, add the green onions, ginger, garlic, and chile; stir-fry for a minute until fragrant. Add the broth. In a small bowl, mix the soy sauce, vinegar, sugar, and cornstarch until the sugar and cornstarch are dissolved. Pour the soy sauce mixture into the wok and cook another minute, until the sauce has thickened. Put the eggplant back in the pan, tossing quickly, until the sauce is absorbed. Garnish with sesame seeds, Thai basil, and cilantro and serve.


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Chili Garlic Broccoli

2 cups broccoli florets with stems
1 teaspoon sesame oil
1/2 teaspoon chili garlic sauce

Bring a large pot of boiling water to a boil. Add broccoli, reduce the heat to a simmer, and simmer until just tender, about 3 minutes. Drain.
While broccoli is simmering, heat oil in a large skillet over medium heat. Add chile garlic sauce and swirl to combine with oil. Add drained broccoli and stir-fry until just cooked though; be careful to just warm through. Serve as a side dish or over rice.


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Fried Rice

Peas, carrots and corn are a good choice because they're all about the same size so they'll cook at the same temperature and time. Also, they're a good size ratio to the rice. Other vegetables can be used but do not put too many veggies in ratio to rice or the rice will get soggy. Also, do not crowd the pan or the veggies will steam instead of cooking crisp and make the final dish soggy. The egg is cooked right before the rice because it has a tendency to stick to the pan and remnants in the pan burn as the other ingredients are cooked. When cooked right before the rice, any remnants become incorporated into the rice. Although jasmine rice is preferable, any kind of long grain rice can be used. Avoid using medium and short-grained rice as they tend to be sticky. Also, the rice should not be warm fresh rice, otherwise it will also tend to be sticky.


1/3 cup plain vegetable oil, like soy, corn, or peanut
1/3 pound black forest ham, diced, or about 2 cups cooked, cubed or shredded meat
1 onion, diced
Salt and pepper
3 cloves garlic, finely chopped
2-inch piece fresh ginger, peeled and finely chopped
3 whole scallions, thinly sliced on the bias, white and green separated
1 1/3 cups (6 ounces) medley frozen corn, peas, carrots
4 large eggs, lightly beaten
4 cups cold cooked long-grain rice, white or jasmine rice, grains separated

Heat a large heavy-bottomed nonstick skillet over high heat. When hot add 1 tablespoon of the oil. Add the ham and cook stirring occasionally until lightly browned. Add the onions to the pan, season with salt and pepper, and cook for 1 to 2 minutes until onion is fragrant Add the garlic, ginger, and scallion whites and stir-fry until fragrant, about 30 seconds. Add the frozen vegetables. Cook until just defrosted but still crisp. Transfer contents of the skillet to a large bowl.
Return the pan to the heat and add 2 more tablespoons of oil. Add the eggs and season with salt and pepper. Stir the eggs constantly and cook until almost set but still moist, then transfer egg to the bowl. Break the eggs up with a wooden spoon or spatula.

Return the pan to the heat and add the remaining oil. Add the rice to the pan and use a spoon to break up any clumps. Season with salt and pepper and stir-fry the rice to coat evenly with oil. Stop stirring, and then let the rice cook undisturbed until its gets slightly crispy, about 2 minutes. Stir the rice again, breaking up any new clumps. Add the scallion greens. Transfer to the bowl. Stir all the ingredients together with the rice, taste and adjust the seasoning with salt and pepper, if necessary. Serve.

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Snow Pea Stir-Fry

1 tablespoon vegetable or peanut oil
1 onion, thinly sliced
1 tablespoon finely chopped fresh ginger
1 large sweet red pepper, seeded and sliced in strips
1 tablespoon soy sauce
1 pound snow peas
1 teaspoon toasted sesame seeds
1/2 teaspoon lemon pepper, optional

Heat oil in a wok or frying pan over a high heat, and then add the onion and stir-fry for 2 minutes. Add ginger and sweet pepper, and cook for 3 to 4 minutes more. Stir in the soy sauce and snow peas, and stir-fry for 1 minute. Sprinkle with the sesame seeds and lemon pepper, if using, and serve at once
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Green Beans with Wild Mushrooms

4 ounces fresh shiitake or oyster mushrooms
1 pound green beans
2 teaspoons cornstarch
1 tablespoon vegetable oil
2 teaspoons minced garlic
1/2 teaspoon salt
1 tablespoon oyster sauce
1/2 cup chicken broth

Rinse the mushrooms in cold water and drain. Remove and discard the stems. Cut the caps into 1-inch strips. Rinse the green beans in cold water and drain. Snap off the ends. In a small bowl, mix the cornstarch and 2 teaspoons cold water.
Heat a wok over high heat. Add the vegetable oil and rotate the wok to coat the sides. Add the garlic, green beans, and salt and stir-fry for 1 minute. Add the mushrooms and continue to stir-fry until mixed. Stir in the oyster sauce. Stir in the chicken broth and heat to boiling. Stir in the cornstarch mixture; cook and stir until thickened, about 30 seconds. Turn off the heat and remove the green beans with tongs. Arrange the green beans across a platter and top with the mushrooms.
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Gingered Vegetable Stir-Fry

Sauce:
1/3 cup chicken broth
4 tablespoons Chinese rice wine or medium-dry sherry
2 teaspoons sugar
2 teaspoons cornstarch
2 teaspoons salt
Veggies:
1/2 cup thinly sliced shiitake mushroom caps
1/2 cup julienned carrot
1/2 cup julienned daikon
1/2 cup julienned Napa cabbage
1/2 cup small broccoli florets
1 scallion, thinly sliced on the diagonal
1/2 clove garlic, minced
2 teaspoons minced peeled fresh gingerroot

Serving Suggestion: Steamed brown rice


Make the Sauce: In a small saucepan, combine the broth, rice wine or sherry, sugar, cornstarch, and salt. Bring to boil, while whisking, until thick. Pour the sauce into a small plastic souffle cup, let cool, and pop the lid on. Refrigerate until ready to go.
Prepare the Veggies: In a flat, rectangular plastic microwave-safe plastic container, arrange the mushrooms, carrot, daikon, cabbage, and broccoli in neat, separate rows. Sprinkle the scallion, garlic, and ginger over the top. Seal the lid over the top and refrigerate until ready to go.

At work, school or home, microwave the veggies for 3 minutes on high. Remove and let steam in the container, while you microwave the sauce for 1 minute on high.

Pour the sauce over the veggies, stir with chopsticks, and enjoy.


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Vegetable Stir-Fry

tablespoons canola oil
1 red bell pepper, cored, seeded, and julienned
1 yellow bell pepper, cored, seeded, and julienned
1/2 cup thinly sliced red onion
1 cup half-moon sliced yellow squash
1 cup small broccoli florets
1 baby eggplant, cut into chunks
8 ounces firm tofu, cut into large chunks
1 clove garlic, minced
1/2 cup teriyaki sauce (check the label: no more than 2 grams sugar per serving)
2 cups sliced bok choy
1 cup fresh mung bean sprouts
1/4 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1/2 cup snow peas
2 tablespoons sesame oil

Start by preparing and cutting all the vegetables and measuring your ingredients so that they are ready to go. Once you begin stir-frying, it goes very quickly.
In a wok or large skillet, heat canola oil over high heat until almost smoking. Add the peppers and onion while stirring constantly. While continuing to stir, add successively the squash, broccoli, eggplant, tofu, garlic, and teriyaki sauce. Cook, stirring, constantly for 2 minutes. Add the bok choy, sprouts, pepper, and salt and cook, stirring, until crisp-tender, about 2 minutes more.

Stir in snow peas and sesame oil and remove from heat. Serve immediately.