Best 3 Any Vegetable Stir Fry Recipes

## Stir-Fry: A Culinary Delight Explored

Stir-frying, an age-old cooking technique originating from China, has captivated taste buds worldwide with its vibrant flavors and symphony of textures. This versatile culinary method involves rapidly cooking ingredients in a hot wok or skillet, resulting in tender-crisp vegetables, succulent meats, and a delectable sauce that harmoniously marries all the elements.

Embark on a culinary journey as we delve into a collection of enticing stir-fry recipes that showcase the boundless possibilities of this cooking technique. From the classic Vegetable Stir-Fry teeming with colorful veggies to the tantalizing Chicken Teriyaki Stir-Fry bursting with umami flavors, each recipe promises a unique gustatory experience.

Delight in the symphony of flavors in our Beef and Broccoli Stir-Fry, where tender beef and crisp broccoli florets dance in a savory sauce. Savor the irresistible aroma of our Shrimp Stir-Fry, where succulent shrimp and a medley of vegetables unite in a light and flavorful sauce.

For a vegetarian delight, our Tofu and Vegetable Stir-Fry offers a protein-packed and flavorful option, while our Easy Vegetable Stir-Fry caters to those seeking a quick and wholesome meal.

Indulge in the authentic taste of our Chinese Stir-Fry, a harmonious blend of vegetables, meat, and a rich sauce, or explore the vibrant flavors of our Thai Stir-Fry, characterized by its aromatic blend of spices and herbs.

Each recipe is meticulously crafted to guide you through the stir-frying process, ensuring success in your culinary endeavors. Embark on this flavorful adventure and discover the endless possibilities of stir-fry cooking.

Let's cook with our recipes!

THE EASIEST VEGETABLE STIR FRY

The Easiest Vegetable Stir Fry image

Provided by Alyssa Rivers

Categories Dinner Main Course

Time 15m

Number Of Ingredients 16

Ingredients

1 tablespoon olive oil
1 red bell pepper (sliced)
1 yellow bell pepper (sliced)
1 cup sugar snap peas
1 cup carrots (sliced)
1 cup mushrooms (sliced)
2 cups broccoli
1 cup baby corn
1/2 cup water chestnuts
¼ cup soy sauce
3 garlic cloves minced
3 Tablespoons brown sugar
1 teaspoon sesame oil
1/2 cup chicken broth
1 tablespoon cornstarch
chopped green onions and sesame seeds for garnish (optional)

Steps:

In a wok or large skillet add 1 Tablespoon olive oil over medium high heat. Add bell pepper, peas, carrots, mushrooms, broccoli, baby corn, and water chestnuts. Sauté 2-3 minutes until veggies are almost tender.
In a small whisk together soy sauce, garlic, brown sugar, sesame oil, chicken broth, and cornstarch.
Pour over veggies and cook until the sauce has thickened. Garnish with chopped green onions and sesame seeds if desired

Nutrition Facts : Calories 152 kcal, Carbohydrate 27 g, Protein 5 g, Fat 4 g, SaturatedFat 1 g, Sodium 643 mg, Fiber 4 g, Sugar 12 g, ServingSize 1 serving

THE BEST VEGETABLE STIR FRY RECIPE

The BEST Vegetable Stir Fry Recipe image

Vegetable sitr fry is a quick one-pan dish ready in under 30 minutes. Sauteed veggies in an easy sweet and savory stir fry sauce. The perfect recipe when craving Asian takeout that can be made at home.

Provided by Valentina Ablaev

Categories Easy

Time 25m

Number Of Ingredients 14

Ingredients

1 large carrot (sliced)
2 cups medium broccoli florets
8 oz can baby corn spears (drained)
8 oz mushrooms (white or brown) (sliced or quartered)
1 whole pepper (red, yellow or orange) (seeded and sliced)
2 Tbsp cooking oil ((extra light olive oil or canola))
2 Tbsp unsalted butter
3 garlic cloves (peeled and minced)
2 tsp ginger (minced)
1/4 cup chicken broth ((or vegetable broth for vegetarian))
½ tsp cornstarch
3 Tbsp low sodium soy sauce ((use Tamari for gluten free))
2 Tbsp honey
¼ tsp hot sauce (optional (Frank's or Sriracha work great))

Steps:

In a large non-stick skillet or wok, over medium heat, heat the oil. Add the vegetable and stir fry about 3 minutes or until vegetables are crisp-tender. Add the butter, garlic, ginger and cook until fragrant.
In a small bowl, combine all the ingredients for the stir fry sauce. Pour the sauce over the vegetables and stir.
Turn heat down to medium/low and cook 3-4 minutes, until sauce thickens and vegetables are desired tenderness.

Nutrition Facts : Calories 256 kcal, Carbohydrate 31 g, Protein 7 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 15 mg, Sodium 444 mg, Fiber 4 g, Sugar 15 g, ServingSize 1 serving

ANY VEGETABLE STIR-FRY

Any Vegetable Stir-Fry image

It's always a shame to let precious vegetables go to waste. Once they pass their prime, they can form the foundation for a tasty stir-fry. Wrap mature greens like kale, Swiss chard and spinach in a damp towel and refrigerate them and they will keep for about seven days. Once they start to become limp, they may no longer shine raw in salads but they are perfect for stir-frying. This recipe works with what you've got, building an easy stir-fry with any combination of toasted nuts, crunchy vegetables and sturdy greens.

Provided by Sarah Copeland

Categories dinner, quick, weekday, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 tablespoons canola oil or other neutral oil
1 heaping cup whole, skin-on almonds, pistachios or cashews
Kosher salt
4 to 6 celery stalks, fennel stalks or bok choy, sliced on the bias
1 to 2 cups other crunchy vegetables, such as snap peas, snow peas, green beans, carrots or radishes, trimmed and sliced or chopped if large
1 tablespoons sesame seeds (optional)
4 packed cups sturdy greens, such as spinach, kale, mustard greens, collards or chard, trimmed and roughly chopped
1 tablespoon rice wine vinegar or white wine vinegar
1 to 2 teaspoons toasted sesame oil
4 cups steamed white or brown long-grain, sushi or basmati rice, for serving
1/2 packed cup torn or roughly chopped mint, cilantro or basil (optional)
Tamari or soy sauce, for serving
Sriracha or other hot sauce, for serving

Steps:

In a large wok, skillet or cast-iron pan, heat the canola oil over medium-high until shimmering. Add the almonds, season with salt and cook, tossing, until toasted and crisp, 3 to 4 minutes. Add the celery and crunchy vegetables and toss until slightly softened, 1 to 2 minutes.
Sprinkle with sesame seeds, if using, and toss until toasted, 1 to 2 minutes. Add the sturdy greens, toss until coated in oil, then add the vinegar, scraping the bottom of the wok to release any browned bits. Cover and cook until greens are lightly wilted, about 1 minute.
Season with sesame oil and salt to taste. Divide the rice among four bowls and spoon the stir-fry over the top. Scatter the herbs and drizzle with soy sauce and Sriracha, if using.

Tips:

Prep your vegetables in advance. This will save you time and ensure that your stir-fry cooks evenly.
Use a variety of vegetables. This will add flavor and texture to your stir-fry.
Cut your vegetables into uniform pieces. This will help them cook evenly.
Use a large skillet or wok. This will give the vegetables plenty of room to cook.
Heat the skillet or wok over high heat. This will help to sear the vegetables and prevent them from sticking.
Add the vegetables to the skillet or wok in batches. This will prevent them from overcrowding and steaming.
Stir-fry the vegetables for 3-5 minutes, or until they are tender-crisp.
Add a sauce or seasoning to the vegetables. This will add flavor and moisture.
Serve the stir-fry immediately. This will ensure that the vegetables are at their best.

Conclusion:

Stir-fries are a quick, easy, and healthy way to get your daily dose of vegetables. They are also a great way to use up leftover vegetables. With a little planning and preparation, you can make a delicious and nutritious stir-fry in no time.