Best 4 Stir Fried Wok Vegetables Recipes

Embark on a culinary adventure with our diverse collection of stir-fried vegetable recipes, a symphony of flavors and textures that will tantalize your taste buds. From the vibrant and crisp Stir-Fried Broccoli with Garlic to the savory and succulent Stir-Fried Green Beans with Ginger, each dish is a testament to the versatility and health benefits of stir-frying. Discover the delightful simplicity of Stir-Fried Snow Peas with Mushrooms, where the earthy notes of mushrooms blend harmoniously with the sweetness of snow peas. Relish the vibrant crunch of Stir-Fried Asparagus with Oyster Sauce, a classic combination that showcases the asparagus' delicate flavor. Indulge in the aromatic delight of Stir-Fried Bok Choy with Garlic Sauce, where the mild bitterness of bok choy is perfectly balanced by the savory garlic sauce. And for a taste of umami-rich goodness, try our Stir-Fried Shanghai Noodles with Vegetables, a satisfying blend of chewy noodles, crisp vegetables, and a flavorful sauce. These recipes are not only delicious but also incredibly nutritious, making them a perfect addition to any healthy and balanced diet.

Here are our top 4 tried and tested recipes!

STIR-FRIED VEGETABLES

Stir-Fried Vegetables image

A great vegetable side dish with an incredible sauce. It goes perfectly with steamed brown or white rice.

Provided by Natasha Kay

Categories Side Dish Vegetables

Time 20m

Yield 6

Number Of Ingredients 10

Ingredients

2 tablespoons light soy sauce
1 teaspoon ground ginger
2 tablespoons all-purpose flour
1 cup low-sodium chicken broth
¼ cup cold water
3 tablespoons vegetable oil
4 green bell peppers, cut into matchsticks
4 carrots, cut into matchsticks
2 cups broccoli florets
8 mushrooms, sliced

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.

Nutrition Facts : Calories 125.2 calories, Carbohydrate 13.2 g, Cholesterol 0.7 mg, Fat 7.4 g, Fiber 3.7 g, Protein 3.8 g, SaturatedFat 1.2 g, Sodium 238.1 mg, Sugar 5 g

STIR-FRIED CHICKEN AND VEGETABLES

Stir-Fried Chicken and Vegetables image

Provided by Robin Miller : Food Network

Categories main-dish

Time 22m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 tablespoon peanut oil
2 to 3 cloves garlic, minced
1 tablespoon minced fresh ginger
1 pound boneless, skinless chicken breasts, cut into strips
1 medium onion, diced
2 cups sliced carrots
1 red bell pepper, seeded and sliced into thin strips
2 cups sugar snap peas
1 (15-ounce) can baby corn, drained
2 cups broccoli florets
1/4 cup reduced-sodium soy sauce
2 teaspoons cornstarch
1 cup reduced-sodium chicken broth

Steps:

Heat oil in a wok or large skillet over medium-high heat. Add garlic and ginger and cook 1 minute. Add chicken and cook 3 to 4 minutes, until starting to brown, stirring constantly. Add onions, carrots, and peppers and cook 1 minute. Add snap peas, corn and broccoli and cook 2 minutes. Add soy sauce and cook 2 minutes, until vegetables are crisp-tender.
Dissolve cornstarch in chicken broth in a small bowl and add to wok. Simmer 2 minutes, until sauce thickens. Serve over rice.

VEGETABLE STIR-FRY

Vegetable Stir-Fry image

Break out the wok for an Asian-style Vegetable Stir-Fry recipe from Food Network, made with broccoli, bell peppers, squash, eggplant, bok choy and even tofu.

Provided by Food Network

Categories main-dish

Time 20m

Yield 6 servings

Number Of Ingredients 16

Ingredients

2 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

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.

Nutrition Facts : Calories 183 calorie, Fat 11 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 618 milligrams, Carbohydrate 15 grams, Fiber 4 grams, Protein 7 grams, Sugar 8 grams

STIR FRIED WOK VEGETABLES

Stir Fried Wok Vegetables image

This is a simple, Asian-style side dish of stir fried vegetables out of the wok.

Provided by Maximilian B.

Categories Side Dish Vegetables

Time 35m

Yield 8

Number Of Ingredients 12

Ingredients

2 tablespoons vegetable oil
1 tablespoon minced fresh ginger
3 serrano chile peppers, seeded and chopped
½ cup baby corn, cut in half
1 red bell pepper, seeded and cut into strips
2 pounds bok choy - stalks halved and cut into 1/4-inch sticks, leaves halved, separated
3 cups fresh bean sprouts
¼ cup Asian fish sauce (nuoc mam or nam pla)
3 tablespoons Chinese oyster sauce
4 green onions, thinly sliced
2 tablespoons chopped cilantro leaves
2 tablespoons toasted sesame seeds

Steps:

Heat vegetable oil in a wok over high heat. When the oil is hot, stir in ginger and minced chiles; cook and stir until the ginger is fragrant, about 30 seconds. Add baby corn, red pepper, and bok choy stalks; stir fry until the red pepper has begun to soften, about 3 minutes.
Stir in bok choy leaves and bean sprouts; cook until the leaves have darkened and wilted, 1 to 2 minutes. Pour in fish sauce and oyster sauce; sprinkle with green onions, and stir together. Serve sprinkled with chopped cilantro and toasted sesame seeds.

Nutrition Facts : Calories 78.8 calories, Carbohydrate 7 g, Fat 4.9 g, Fiber 3.2 g, Protein 3.6 g, SaturatedFat 0.7 g, Sodium 669.6 mg, Sugar 3.9 g

Tips:

Choose the right vegetables: Use a variety of vegetables with different colors and textures for a visually appealing and flavorful dish. Some good options include broccoli, carrots, bell peppers, snap peas, and baby corn.
Prepare your vegetables properly: Wash and cut your vegetables into uniform pieces so that they cook evenly. If you are using frozen vegetables, thaw them before cooking.
Use a hot wok: A hot wok is essential for stir-frying. If your wok is not hot enough, the vegetables will not cook properly and will become soggy.
Add oil sparingly: Stir-frying is a healthy cooking method, so you don't need to use a lot of oil. A tablespoon or two is usually sufficient.
Stir constantly: Stirring the vegetables constantly will help them cook evenly and prevent them from burning.
Add your sauce at the end: Add your sauce or seasoning to the vegetables towards the end of the cooking process. This will help to preserve the flavor and prevent the sauce from burning.
Serve immediately: Stir-fried vegetables are best served immediately after cooking. This will ensure that they are at their peak flavor and texture.

Conclusion:

Stir-fried vegetables are a healthy, delicious, and versatile dish that can be enjoyed as a main course or side dish. With a little practice, you can easily master the art of stir-frying and create delicious meals that the whole family will love.