Best 4 Five Vegetable Stir Fry Recipes

## Five-Vegetable Stir-Fry: A Symphony of Flavors and Colors

Stir-fries are a staple of many Asian cuisines, and for good reason. They're quick, easy to make, and packed with flavor. This five-vegetable stir-fry is no exception. It features a colorful array of vegetables, including broccoli, carrots, bell peppers, snap peas, and baby corn, all tossed in a savory sauce.

The broccoli florets add a slightly bitter note to the dish, while the carrots and bell peppers provide sweetness and crunch. The snap peas and baby corn add a touch of texture and a pop of color. The sauce is made with a combination of soy sauce, oyster sauce, rice vinegar, and sesame oil, which gives it a rich, savory flavor.

This stir-fry is a great way to get your daily dose of vegetables. It's also a versatile dish that can be served with rice, noodles, or tofu. And best of all, it can be on the table in less than 30 minutes.

The article includes four other vegetable stir-fry recipes, each with its own unique flavor profile.

* **Easy Vegetable Stir-Fry:** This recipe is a great starting point for beginner stir-fry cooks. It uses a simple sauce made with soy sauce, ginger, and garlic, and it's ready in just 15 minutes.
* **Spicy Vegetable Stir-Fry:** This recipe is for those who like their food with a little bit of heat. It uses a combination of chili peppers, ginger, and garlic to create a flavorful sauce that will leave your taste buds tingling.
* **Healthy Vegetable Stir-Fry:** This recipe is packed with nutritious vegetables, including broccoli, carrots, bell peppers, and spinach. It's also low in calories and fat, making it a great choice for those who are watching their weight.
* **Vegetarian Vegetable Stir-Fry:** This recipe is perfect for vegetarians and vegans. It uses a variety of vegetables, including tofu, mushrooms, and snow peas, and it's tossed in a flavorful sauce made with soy sauce, rice vinegar, and sesame oil.

Here are our top 4 tried and tested recipes!

FIVE-VEGETABLE STIR-FRY

Five-Vegetable Stir-Fry image

"We love the fresh taste and eye-catching color of this easy stir-fry," says Rose Norton of Sandusky, Michigan. "It's especially good in summer when the ingredients from my garden."

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 7 servings.

Number Of Ingredients 15

Ingredients

4 cups broccoli florets
2 tablespoons vegetable oil
2 medium yellow summer squash, cut into 1/4-inch slices
2 medium zucchini, cut into 1/4-inch slices
1 large sweet red pepper, cut into 3/4-inch pieces
1 green onion, chopped
2 garlic cloves, minced
1 cup chicken or vegetable broth
1 tablespoon cornstarch
2 teaspoons sugar
1/4 teaspoon ground ginger
1/4 teaspoon salt, optional
1/8 teaspoon cayenne pepper
1 tablespoon minced fresh cilantro
Hot cooked rice, optional

Steps:

In a large skillet or wok, stir-fry broccoli in oil for 3-4 minutes or until crisp-tender. Add squash, zucchini, red pepper, onion and garlic; stir-fry for 2-3 minutes or until crisp-tender. , In a small bowl, combine broth, cornstarch, sugar, ginger, salt if desired and cayenne; stir until smooth. Add to skillet. Bring to a boil and boil for 1 minute, stirring constantly. Sprinkle with cilantro. Serve over rice if desired.

Nutrition Facts : Calories 82 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 31mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges

FIVE-VEGETABLE STIR-FRY

Five-Vegetable Stir-Fry image

Categories Vegetable Stir-Fry Kid-Friendly Quick & Easy Broccoli Bell Pepper Summer Healthy Potluck Bon Appétit Small Plates

Yield Makes 6 servings

Number Of Ingredients 9

Ingredients

Nonstick vegetable oil spray
2 teaspoons vegetable oil
4 medium carrots, peeled, cut diagonally into 1/4-inch-thick slices
1 large onion, cut into 1-inch pieces
1 large red bell pepper, cut into 1-inch triangular pieces
3 cups small broccoli florets
3 cups sliced red cabbage
1/2 cup canned low-salt chicken broth
3 tablespoons chopped fresh mint

Steps:

Spray large nonstick skillet with vegetable oil spray. Heat 1 tablespoon oil in skillet over medium-high heat. Add carrots, onion and bell pepper. Sauté 6 minutes. Add 1 teaspoon oil, broccoli and cabbage. Add broth; stir-fry until cabbage wilts and vegetables are crisp-tender, about 8 minutes. Stir in mint. Season with salt and pepper.

FIVE VEGETABLE STIR-FRY

Five Vegetable Stir-Fry image

Make and share this Five Vegetable Stir-Fry recipe from Food.com.

Provided by Lavender Lynn

Categories Onions

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

vegetable oil cooking spray
2 teaspoons vegetable oil
4 medium carrots, peeled cut diagonally into 1/4-inch slices
1 large onion, cut into 1-inch pieces
1 large red bell pepper, cut into 1-inch triangle
3 cups broccoli florets
3 cups red cabbage, sliced
1/2 cup low sodium chicken broth
3 tablespoons mint, chopped fresh
salt and pepper
green onion

Steps:

Make vegetable pieces attractive. Cut broccoli florets from stem to bloom into 1/3″ slices. Cut onion into 8ths then separate slices. Carve and slice carrot into clover leafs. Slice cabbage in 1/2″ strands. Cut red pepper into squares, then diagonally halve the squares. Make green onion flowers.
Spray large nonstick skillet with vegetable oil spray. Heat 1 teaspoon oil in skillet over medium-high heat. Add carrots, onion, and bell pepper. Saute 6 minutes. Add 1 teaspoon oil, broccoli and cabbage. Add broth; stir-fry until cabbage wilts and vegetables are crisp-tender, about 8 minutes. Stir in mint. Season with salt and pepper.

FIVE VEGETABLE GINGER STIR FRY

FIVE VEGETABLE GINGER STIR FRY image

Categories Vegetable Dinner

Number Of Ingredients 18

Ingredients

1 tablespoon fresh ginger, minced
2 cloves garlic, minced
2 tablespoons raw tahini
1/4 teaspoon hot pepper flakes
1/4 cup pineapple juice
2 tablespoons rice vinegar
2 teaspoons reduced sodium soy sauce
1/4 cup water
8 ounces tofu cut into 1 inch cubes or 1 chicken breast, cut into strips
5 cups broccoli florets (chopped in small pieces)
2 cups chopped bok choy
1 zucchini, chopped
1 red bell pepper, chopped
4 cups shredded cabbage
3/4 cup plus 3 tablespoons water,divided
2 teaspoons corn starch
4 green onions, chopped
2 tablespoons sesame seeds, toasted

Steps:

In a small bowl, combine ginger, garlic, tahini, hot pepper flakes, pineapple juice, vinegar, soy sauce,and water. Set aside. Rub a large wok with oil and stir-fry tofu (or chicken) until slightly browned. Remove and keep warm. Heat 3/4 cup of water in a large wok, add broccoli, bok choy, zucchini, red pepper and cabbage. Cover and cook over medium/high heat until crisp tender, stirring occasionally, about 10 minutes. Return tofu (or chicken) to wok and add sauce mixture. Stir fry uncovered, for about 2 minutes until heated through. Combine cornstarch and 3 tablespoons water and stir into wok. Cook for a few minutes, until thickened. Additional water may be added to adjust consistency. Top with green onions and sesame seeds. May be served over a mixture of brown and wild rice.

Tips:

Use fresh, high-quality vegetables. This will make a big difference in the taste and texture of your stir-fry.
Cut your vegetables into uniform pieces. This will help them cook evenly.
Don't overcrowd the pan. If you add too many vegetables at once, they will not cook properly.
Stir-fry over high heat. This will help the vegetables retain their color and crispness.
Use a good quality stir-fry sauce. This will add flavor and depth to your dish.
Serve immediately. Stir-fry is best when served hot and fresh.

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 few simple tips, you can make a delicious and nutritious stir-fry that the whole family will enjoy.

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