Best 9 Mixed Vegetable Stir Fry Recipes

STIR-FRIED VEGETABLES

Steps:

• Combine soy sauce and ginger in a small bowl. Mix flour, chicken broth, and water in another bowl.
• Heat oil in a large skillet or wok over high heat; cook and stir peppers, carrots, broccoli, and mushrooms until just tender, about 3 minutes.
• Toss vegetables with soy sauce mixture; cook and stir for 1 minute. Gradually stir flour mixture into vegetables; bring to a boil and cook until thickened, about 3 minutes.

THE BEST VEGETABLE STIR FRY RECIPE

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.

THE EASIEST VEGETABLE STIR FRY

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

MIXED VEGETABLE STIR FRY

Steps:

• Peel and process garlic with vinegar in blender jar until finely chopped. Add soy sauce, catsup, bouillon cube and spice; blend smooth.
• Prepare all vegetables, cutting each vegetable in uniform-size pieces and keeping each separate. Trim, pare and cut carrots in half lengthwise. (If large carrots are used, cut in quarters or 1/4-inch thick diagonal slices.) Peel and cut onion in 8 wedges. Trim asparagus, peel stalks and cut into 3 1/2-inch lengths. Trim and cut squash in half lengthwise. (If only larger squash are available, use 2 and cut in quarters or thick slices.) Cut celery in 1/4-inch thick diagonal slices. Cut tomato into 8 wedges.
• Heat oil in wok or large skillet over high heat until oil ripples when pan is tilted from side to side. Add carrots and stir-fry 2 minutes, turning with broad spatula so carrots are coated with oil. Add onion wedges and fry 1 minute. Add asparagus, stir to coat with oil and add 1 tablespoon water. Cover at once with tight fitting lid and steam 3 minutes. Uncover, add squash, celery and remaining tablespoon water. Cover and steam 5 minutes or until vegetables are tender-crisp.
• Stir in tomato wedges and garlic sauce and cook, covered, 1 minute. Serve at once.

VEGETABLE STIR-FRY

Steps:

• 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.

CHICKEN STIR FRY W/ FROZEN MIXED VEGETABLES

Steps:

• Heat 1 Tbsp olive oil in fry pan or wok.
• stir in chicken and fry for 2 minutes, set aside heat another Tbsp oil stir in egg and fry till cooked stir in rice and fry for 2 minutes,set aside heat last Tbsp oil in fry pan or wok.
• stir in vegetables, fry for 2 minutes.
• stir in chicken stir in rice and egg mix soy sauce and water pour over fried ingredients toss together until well mixed.

TOFU & MIXED VEGETABLE STIR FRY

Steps:

• Put the Shiitaki in a micro wave safe bowl with water to cover.
• Nuke for 22 seconds. Let set for 30 minutes.
• Mix the four marinade ingredients. Add the Tofu. Stir gently to coat.
• When the mushrooms are ready, drain and cut into thin slices the size of your thumb nail. Set aside.
• Heat the wok.
• Toast the Sesame Seeds 'til golden. Set aside.
• Add the Oil to wok. Swirl to coat. Add garlic and Ginger. Stir fry 1 minute.
• Add all the vegetables but snow peas and Bean sprouts. Stir fry 3-4 minutes.
• Add Snow peas, Stir fry 2 minutes.
• Push vegetables up the sides of the wok.
• Lift the Tofu from the marinade, set aside.
• Add the Sabal Oelek to the marinade, Mix well, add to the center of the wok. ***NOTE*** If you're not familiar with Sabal Oelek, it is an delicious asian chili paste but IT IS HOT! By all means got to know it but use caution try less than 1/4 teaspoon the first time. You can work you're way up as you learn.
• Stir 'til the sauce starts to thicken.
• Add the Tofu and Bean Sprouts, stir gently to mix.
• Heat through.
• Empty the wok into a serving bowl. keep warm.
• Quickly clean and dry the wok. Heat, add 3 TBS oil. Add noodles, stir as they puff.
• Place hot noodles on each plate. Top with the vegetables. Top with toasted Sesame Seeds. Serve.

CHINESE VEGETABLE STIR FRY

Steps:

• Make 2 cups of rice as instructed on package and keep hot.
• Heat wok over medium heat and add the oil, increase to medium-high heat.
• Add the broccoli and water, stir-fry for 1 minute or until broccoli is bright green.
• Add carrots, snow peas, mushrooms, water chestnuts, garlic and ginger; stir-fry for 1 to 2 minutes or until tender crisp.
• In small bowl, combine the soy sauce, broth and cornstarch; mix well to dissolve.
• Add to wok and stir-fry for about 1 minute.
• Serve over rice.

FROZEN VEGETABLE STIR-FRY

Steps:

• Combine soy sauce, brown sugar, garlic powder, and peanut butter in a small bowl.
• Heat oil in a large skillet over medium heat; cook and stir frozen vegetables until just tender, 5 to 7 minutes. Remove from heat and fold in soy sauce mixture.