Has anyone a vegetarian Stir fry Recipe please?!
Answers:
I love recipes that use whatever I have available in my refrigerator and this one is great for that!. So while we have recommended particular vegetables for this dish, you can feel free to use whatever you may have on hand!. Stir-fry is a wonderful way to enjoy a wider variety of nutrients than usual (because of the variety of vegetables included) allowing for greater synergistic interaction of nutrients— the path towards optimal health!.
Prep and Cook Time: 20 minutes
Ingredients:
1 medium onion cut in half and sliced medium thick
1 TBS vegetable broth
4 medium cloves garlic, pressed
1 TBS minced fresh ginger
1 red bell pepper cut into ? inch pieces
1 cup sliced fresh shiitake mushrooms, (remove stems)
2 cups sliced green cabbage
5 oz extra firm tofu cut into ? inch cubes
2 TBS soy sauce
1 TBS rice vinegar
2 TBS chopped fresh cilantro
1 TBS sesame seeds
salt and white pepper to taste
Directions:
Slice onions and press garlic and let sit for 5 minutes to bring out their health-promoting properties!.
Prepare rest of vegetables!.
Heat 1 TBS broth in a stainless steel wok or 12 inch skillet!. Healthy Stir-Fry onion for about 2 minutes in broth over medium high heat stirring constantly!.
Add red pepper, mushrooms, and cabbage!. Continue to stir-fry for another 2 minutes!. Add garlic, ginger and continue to cook stirring for another 2-3 minutes!.
Add rest of ingredients and cook for another 2 minutes!. Sprinkle with sesame seeds!.
Serves 4
Serving Suggestion: Serve with Seaweed Rice
Healthy Cooking Tips:
Make sure you slice cabbage thin, so you can cook it quickly!. If over cooked it will release its water and dilute the flavor of your dish!. By slicing it thin, you can cook it for just a couple of minutes so it doesn't taste raw without this happening!.
Nutritional Profile
Introduction to Recipe Rating System Chart
In order to better help you identify recipes that feature a high concentration of nutrients for the calories they contain, we created a Recipe Rating System!. This system allows us to highlight the recipes that are especially rich in particular nutrients!. The following chart shows the nutrients for which Vegetarian Stir Fry is either an excellent, very good, or good source (below the chart you will find a table that explains these qualifications)!. If a nutrient is not listed in the chart, it does not necessarily mean that the recipe doesn't contain it!. It simply means that the nutrient is not provided in a sufficient amount or concentration to meet our rating criteria!. (To view this recipe's in-depth nutritional profile that includes values for dozens of nutrients - not just the ones rated as excellent, very good, or good - please use the link below the chart!.) To read this chart accurately, you'll need to glance back up to see the ingredients used in the recipe and the number of serving sizes provided by the recipe!. Our nutrient ratings are based on a single serving!. For example, if a recipe makes 4 servings, you would be receiving the nutrient amounts listed in the chart by eating 1/4th of the combined ingredients found in the recipe!. Now, returning to the chart itself, you can look next to the nutrient name in order to find the nutrient amount it offers, the percent Daily Value (DV%) that this amount represents, the nutrient density that we calculated for this recipe and nutrient, and the rating we established in our rating system!. For most of our nutrient ratings, we adopted the government standards for food labeling that are found in the U!.S!. Food and Drug Administration's "Reference Values for Nutrition Labeling!." Read more background information and details of our rating system!.
Vegetarian Stir Fry
Www@FoodAQ@Com
Prep and Cook Time: 20 minutes
Ingredients:
1 medium onion cut in half and sliced medium thick
1 TBS vegetable broth
4 medium cloves garlic, pressed
1 TBS minced fresh ginger
1 red bell pepper cut into ? inch pieces
1 cup sliced fresh shiitake mushrooms, (remove stems)
2 cups sliced green cabbage
5 oz extra firm tofu cut into ? inch cubes
2 TBS soy sauce
1 TBS rice vinegar
2 TBS chopped fresh cilantro
1 TBS sesame seeds
salt and white pepper to taste
Directions:
Slice onions and press garlic and let sit for 5 minutes to bring out their health-promoting properties!.
Prepare rest of vegetables!.
Heat 1 TBS broth in a stainless steel wok or 12 inch skillet!. Healthy Stir-Fry onion for about 2 minutes in broth over medium high heat stirring constantly!.
Add red pepper, mushrooms, and cabbage!. Continue to stir-fry for another 2 minutes!. Add garlic, ginger and continue to cook stirring for another 2-3 minutes!.
Add rest of ingredients and cook for another 2 minutes!. Sprinkle with sesame seeds!.
Serves 4
Serving Suggestion: Serve with Seaweed Rice
Healthy Cooking Tips:
Make sure you slice cabbage thin, so you can cook it quickly!. If over cooked it will release its water and dilute the flavor of your dish!. By slicing it thin, you can cook it for just a couple of minutes so it doesn't taste raw without this happening!.
Nutritional Profile
Introduction to Recipe Rating System Chart
In order to better help you identify recipes that feature a high concentration of nutrients for the calories they contain, we created a Recipe Rating System!. This system allows us to highlight the recipes that are especially rich in particular nutrients!. The following chart shows the nutrients for which Vegetarian Stir Fry is either an excellent, very good, or good source (below the chart you will find a table that explains these qualifications)!. If a nutrient is not listed in the chart, it does not necessarily mean that the recipe doesn't contain it!. It simply means that the nutrient is not provided in a sufficient amount or concentration to meet our rating criteria!. (To view this recipe's in-depth nutritional profile that includes values for dozens of nutrients - not just the ones rated as excellent, very good, or good - please use the link below the chart!.) To read this chart accurately, you'll need to glance back up to see the ingredients used in the recipe and the number of serving sizes provided by the recipe!. Our nutrient ratings are based on a single serving!. For example, if a recipe makes 4 servings, you would be receiving the nutrient amounts listed in the chart by eating 1/4th of the combined ingredients found in the recipe!. Now, returning to the chart itself, you can look next to the nutrient name in order to find the nutrient amount it offers, the percent Daily Value (DV%) that this amount represents, the nutrient density that we calculated for this recipe and nutrient, and the rating we established in our rating system!. For most of our nutrient ratings, we adopted the government standards for food labeling that are found in the U!.S!. Food and Drug Administration's "Reference Values for Nutrition Labeling!." Read more background information and details of our rating system!.
Vegetarian Stir Fry
Www@FoodAQ@Com
Ingredients:
A single green, orange, and red bell pepper
2 full zucchinis
Half an onion
A head of broccoli
14-16 pieces of asparagus
2 cloves of garlic
1/2lb of firm tofu
Spices:
Wok oil (this is flavored oil, but any light oil is fine)
Low-Sodium Soy Sauce
Rice vinegar
Rice wine
Oregano
Black pepper
Ginger
Sesame seeds (optional)
Step 1:
First step is the most time consuming, chop up all of the vegetables!.
Step 2:
Remember, a well cut pepper should come straight out!.
Step 3:
If you use the amount of vegetables I listed above, you should get an amount similar to this:
Step 4:
The leftover trash rinds etc, dispose of them!.
Step 5:
Go ahead and add the oil to the wok and put it on a low heat, just to get the oil to a less viscous state and get your wok warmed up!.
Step 6:
Mince your cloves of garlic, and cut your tofu into small cubes!.
Step 7:
Make sure to store your tofu in fresh water! Tofu is only good for a few days after you open it, and if you don't use the rest by tommorow, you have to change out this water!.
Step 8:
Place your tofu in the wok along with the garlic!. Add 1 teaspoon of rice wine and 2 teaspoons of rice vinegar!.
Step 9:
Add oregano, black pepper, and ginger, I add these visually to my taste, so do so accordingly for your own tastes!. Increase heat to medium and sautee for a couple minutes!.
Step 10:
Add 2 tablespoons of soy sauce, increase the heat to maximum, then let sautee for a minute!.
Step 11:
Add the veggies! Place another teaspoon of rice wine in at this point if you would prefer a slightly less tangy stir fry!.
Step 12:
Add in additional oregano, black pepper, and ginger along with sesame seeds, and stir!.
Step 13:
Once your stir fry reaches this stage (3 or so minutes), you should notice a few things!. One, the brocolli should start to shrink together, the onions should become less crisp, and the asparagus is at the point of no return!. You can keep cooking if you really want to infuse the taste here, but you do so at the cost of mushy asparagus!. The general rule of doneness still applies here, taste a few of the vegetables and see what you think!.
Step 14:
Serve it and enjoy! This is enough to easily feed a few hungry mouths around, or one really hungry person!. As always, make sure to strain the stir fry well before placing in a serving dish, otherwise the bottom will sit in liquid and turn to mush before you get to it!.
Note, if anyone is wondering, I am using a cutting board!. After dealing with too many wooden boards I finally just purchased a tempered glass cutting board!. Not only does this make it easier to clean in the event you spill something, but its much less prone to retaining bacteria!.Www@FoodAQ@Com
A single green, orange, and red bell pepper
2 full zucchinis
Half an onion
A head of broccoli
14-16 pieces of asparagus
2 cloves of garlic
1/2lb of firm tofu
Spices:
Wok oil (this is flavored oil, but any light oil is fine)
Low-Sodium Soy Sauce
Rice vinegar
Rice wine
Oregano
Black pepper
Ginger
Sesame seeds (optional)
Step 1:
First step is the most time consuming, chop up all of the vegetables!.
Step 2:
Remember, a well cut pepper should come straight out!.
Step 3:
If you use the amount of vegetables I listed above, you should get an amount similar to this:
Step 4:
The leftover trash rinds etc, dispose of them!.
Step 5:
Go ahead and add the oil to the wok and put it on a low heat, just to get the oil to a less viscous state and get your wok warmed up!.
Step 6:
Mince your cloves of garlic, and cut your tofu into small cubes!.
Step 7:
Make sure to store your tofu in fresh water! Tofu is only good for a few days after you open it, and if you don't use the rest by tommorow, you have to change out this water!.
Step 8:
Place your tofu in the wok along with the garlic!. Add 1 teaspoon of rice wine and 2 teaspoons of rice vinegar!.
Step 9:
Add oregano, black pepper, and ginger, I add these visually to my taste, so do so accordingly for your own tastes!. Increase heat to medium and sautee for a couple minutes!.
Step 10:
Add 2 tablespoons of soy sauce, increase the heat to maximum, then let sautee for a minute!.
Step 11:
Add the veggies! Place another teaspoon of rice wine in at this point if you would prefer a slightly less tangy stir fry!.
Step 12:
Add in additional oregano, black pepper, and ginger along with sesame seeds, and stir!.
Step 13:
Once your stir fry reaches this stage (3 or so minutes), you should notice a few things!. One, the brocolli should start to shrink together, the onions should become less crisp, and the asparagus is at the point of no return!. You can keep cooking if you really want to infuse the taste here, but you do so at the cost of mushy asparagus!. The general rule of doneness still applies here, taste a few of the vegetables and see what you think!.
Step 14:
Serve it and enjoy! This is enough to easily feed a few hungry mouths around, or one really hungry person!. As always, make sure to strain the stir fry well before placing in a serving dish, otherwise the bottom will sit in liquid and turn to mush before you get to it!.
Note, if anyone is wondering, I am using a cutting board!. After dealing with too many wooden boards I finally just purchased a tempered glass cutting board!. Not only does this make it easier to clean in the event you spill something, but its much less prone to retaining bacteria!.Www@FoodAQ@Com
Broccoli and Tofu in Spicy Almond Sauce
Sauce:
1/2 c!. hot water
1/2 c!. almond butter (original recipe was for peanut butter
- I use almond cause I'm allergic to peanut)
1/4 c!. cider vinegar
2 T!. tamari sauce
2 T!. blackstrap molasses
1/4 c!. cayenne (this is a HUGE amount - I use 1-2 tsp!.)
Saute:
1 lb!. broccoli
2 tsp!. ginger
4 cloves garlic
1 lb!. tofu, cubed
2 c!. onion, thinly sliced
1 c!. chopped cashews
2-3 T!. tamari sauce
2 minced scallions
Sauce:
In small saucepan, whisk together almond butter and hot water until you have a uniform mixture!.
Whisk in remaining sauce ingredients and set aside!.
Saute:
Stir-fry half the ginger and half the garlic in 1 T!. oil!.
Add tofu chunks, stir-fry for 5-8 minutes!.
Mix with sauce!.
Wipe wok clean, saute remaining ginger & garlic in 2 T!. oil!.
Add onions and fresh pepper, saute for about 5 min!.
Add chopped broccoli, cashews and tamari; stir-fry until broccoli is bright green!.
Toss saute with sauce, mixing in the minced scallions as you toss!.
Serve over rice!.
=============
Five-Spice Stir Fry
8 ounces vermicelli, spaghetti, or linguine
SAUCE:
1/2 cup orange juice
1 tablespoon corn starch
3/4 teaspoon Chinese five-spice powder
1/4 teaspoon crushed red pepper flakes
2 tablespoons soy sauce
2 teaspoons liquid sweetener
STIR-FRY:
12 ounces mushrooms -- cut into 1/4" slices
1 cup fresh baby carrots -- quartered lengthwise
1 medium onion -- cut into thin wedges
2 cloves garlic -- minced
3 cups broccoli florets (about 6 oz!.)
Cook pasta per package directions!.
Drain and cover to keep warm!.
Meanwhile in a small bowl, combine all sauce ingredients and mix until blended!. Set aside!.
Spray a nonstick skillet or wok with nonstick cooking spray!.
Heat over medium-high heat until hot!.
Add mushrooms, carrots, onion, and garlic!.
Cook and stir 4-5 minutes!.
Add broccoli, cover, and cook 2-4 minutes or until vegetable are crisp-tender, stirring occasionally!.
Add sauce, cook and stir 2-3 minutes or until bubbly and thickened!.
Serve over pasta!.
=======
Thai Style Stir Fry with Lime and Lemongrass
Ingredients:
3 tbsp peanut or sesame oil
1/2 block tofu, cut into small cubes
3/4 cup green beans, sliced
3/4 cup carrots, thinly sliced
1 cup broccoli, chopped
1 red bell pepper, sliced
1 green bell pepper, sliced
2 green chilies, minced
4 cloves garlic, minced
2 stems lemongrass, sliced thin
2 tbsp lime juice
dash salt, to taste
Preparation:
Sautee the tofu in oil until lightly golden, about 5 minutes!. Add the vegetables and stir-fry for a few more minutes, until veggies are cooked!.
Add the remaining ingredients and cook for another minute or two!. Serve over rice if desired!.
This easy Thai stir-fry recipe is both vegetarian and vegan!.
Www@FoodAQ@Com
Sauce:
1/2 c!. hot water
1/2 c!. almond butter (original recipe was for peanut butter
- I use almond cause I'm allergic to peanut)
1/4 c!. cider vinegar
2 T!. tamari sauce
2 T!. blackstrap molasses
1/4 c!. cayenne (this is a HUGE amount - I use 1-2 tsp!.)
Saute:
1 lb!. broccoli
2 tsp!. ginger
4 cloves garlic
1 lb!. tofu, cubed
2 c!. onion, thinly sliced
1 c!. chopped cashews
2-3 T!. tamari sauce
2 minced scallions
Sauce:
In small saucepan, whisk together almond butter and hot water until you have a uniform mixture!.
Whisk in remaining sauce ingredients and set aside!.
Saute:
Stir-fry half the ginger and half the garlic in 1 T!. oil!.
Add tofu chunks, stir-fry for 5-8 minutes!.
Mix with sauce!.
Wipe wok clean, saute remaining ginger & garlic in 2 T!. oil!.
Add onions and fresh pepper, saute for about 5 min!.
Add chopped broccoli, cashews and tamari; stir-fry until broccoli is bright green!.
Toss saute with sauce, mixing in the minced scallions as you toss!.
Serve over rice!.
=============
Five-Spice Stir Fry
8 ounces vermicelli, spaghetti, or linguine
SAUCE:
1/2 cup orange juice
1 tablespoon corn starch
3/4 teaspoon Chinese five-spice powder
1/4 teaspoon crushed red pepper flakes
2 tablespoons soy sauce
2 teaspoons liquid sweetener
STIR-FRY:
12 ounces mushrooms -- cut into 1/4" slices
1 cup fresh baby carrots -- quartered lengthwise
1 medium onion -- cut into thin wedges
2 cloves garlic -- minced
3 cups broccoli florets (about 6 oz!.)
Cook pasta per package directions!.
Drain and cover to keep warm!.
Meanwhile in a small bowl, combine all sauce ingredients and mix until blended!. Set aside!.
Spray a nonstick skillet or wok with nonstick cooking spray!.
Heat over medium-high heat until hot!.
Add mushrooms, carrots, onion, and garlic!.
Cook and stir 4-5 minutes!.
Add broccoli, cover, and cook 2-4 minutes or until vegetable are crisp-tender, stirring occasionally!.
Add sauce, cook and stir 2-3 minutes or until bubbly and thickened!.
Serve over pasta!.
=======
Thai Style Stir Fry with Lime and Lemongrass
Ingredients:
3 tbsp peanut or sesame oil
1/2 block tofu, cut into small cubes
3/4 cup green beans, sliced
3/4 cup carrots, thinly sliced
1 cup broccoli, chopped
1 red bell pepper, sliced
1 green bell pepper, sliced
2 green chilies, minced
4 cloves garlic, minced
2 stems lemongrass, sliced thin
2 tbsp lime juice
dash salt, to taste
Preparation:
Sautee the tofu in oil until lightly golden, about 5 minutes!. Add the vegetables and stir-fry for a few more minutes, until veggies are cooked!.
Add the remaining ingredients and cook for another minute or two!. Serve over rice if desired!.
This easy Thai stir-fry recipe is both vegetarian and vegan!.
Www@FoodAQ@Com
Enjoy the wholesome goodness of Simple Stir-Fry Carrots:
2-3 large wholesome carrots
1-3 teaspoons grated ginger (MUST be fresh)
1/2 teaspoon cardamom powder
2-3 (or more!) chopped garlic gloves
olive oil
Directions:
Peel the wholesome carrots and cut them into disks!. The thickness is not an issue, but remember that the slimmer they're cut, the faster they'll cook!. Mine are usually about a 1/2 cm!.
Heat a little olive oil in a frying pan over medium-high heat!. When hot, toss in the garlic and ginger!. Stir for a bit!. Stir in the wholesome carrots and cardamom, making sure that there is an even coating!. You may want to add a splash of water to make this easier!.
Stir occasionally and cook until desired tenderness!.
Put on plate!.
Www@FoodAQ@Com
2-3 large wholesome carrots
1-3 teaspoons grated ginger (MUST be fresh)
1/2 teaspoon cardamom powder
2-3 (or more!) chopped garlic gloves
olive oil
Directions:
Peel the wholesome carrots and cut them into disks!. The thickness is not an issue, but remember that the slimmer they're cut, the faster they'll cook!. Mine are usually about a 1/2 cm!.
Heat a little olive oil in a frying pan over medium-high heat!. When hot, toss in the garlic and ginger!. Stir for a bit!. Stir in the wholesome carrots and cardamom, making sure that there is an even coating!. You may want to add a splash of water to make this easier!.
Stir occasionally and cook until desired tenderness!.
Put on plate!.
Www@FoodAQ@Com
I usually just chop up some veggies that i have in the fridge/freezer,fry a clove of garlic in a wok or fry pan,add veggies and cook until soft, add a good dash of sweet soy sauce,normal soy,whatever tastes good to you,throw in some thick noodles like udon,cook until soft and serve!.Www@FoodAQ@Com
i get my noodles in a box, veggies from the freezer section, sauce from the package, and i follow the directions
and add fake chicken stripsWww@FoodAQ@Com
and add fake chicken stripsWww@FoodAQ@Com