Best 3 Veggie Stir Fry With Potatoes Recipes

Craving a quick, healthy, and flavorful weeknight meal? Look no further than this delectable Veggie Stir-Fry with Potatoes recipe. This dish combines the goodness of fresh vegetables, tender potatoes, and a savory sauce, resulting in a colorful and satisfying stir-fry that's sure to please the whole family.

Our recipe offers two delicious variations: a classic Veggie Stir-Fry and a spicy Szechuan Stir-Fry. Both versions are packed with an array of vibrant vegetables, including broccoli, carrots, bell peppers, and baby corn, ensuring a delightful crunch and a burst of flavors in every bite. The addition of potatoes adds a hearty texture and makes this stir-fry a complete meal on its own.

For those who love a touch of heat, the Szechuan Stir-Fry variation incorporates the bold flavors of Szechuan sauce, featuring a blend of soy sauce, rice vinegar, and chili oil, creating a tantalizing spicy kick that will leave your taste buds dancing. The classic Veggie Stir-Fry, on the other hand, offers a more traditional and versatile flavor profile, making it a crowd-pleasing option for both adults and children alike.

Whether you're a seasoned stir-fry enthusiast or a beginner in the kitchen, this recipe is designed to guide you through the process effortlessly. With step-by-step instructions and helpful tips, you'll be able to create a restaurant-quality stir-fry in the comfort of your own home. So, gather your ingredients, prepare your wok or large skillet, and get ready to embark on a culinary journey that will leave you craving more. Let's dive into the recipes and explore the vibrant flavors of this delightful Veggie Stir-Fry with Potatoes.

Here are our top 3 tried and tested recipes!

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

VEGGIE STIR-FRY WITH POTATOES

Veggie Stir-Fry with Potatoes image

For stir-fry lovers who have tried them all, this one includes potatoes as a bit of twist. Vegan- and vegetarian-friendly and delish!

Provided by SweetShuga

Categories World Cuisine Recipes Asian

Time 1h

Yield 4

Number Of Ingredients 10

Ingredients

2 pounds red potatoes, cut into bite-sized chunks
2 tablespoons olive oil
½ large sweet onion, chopped
¾ cup pea pods
1 head bok choy, roughly chopped
½ cup bean sprouts
½ (6 ounce) bag baby spinach
3 tablespoons soy sauce, or to taste
¼ teaspoon chopped ginger
salt to taste

Steps:

Place potatoes into a large pot and cover with salted water; bring to a boil. Boil on medium-high heat until tender but still intact, about 15 minutes. Drain.
Heat oil in a large pan over medium heat. Add onion and cook for 1 minute. Reduce heat to medium-low and add pea pods. Add cooked potatoes and increase heat to medium. Cook 5 to 7 minutes more.
Add bok choy, bean sprouts, and spinach to the pan. Cover and reduce heat to medium-low; cook about 5 minutes. Add soy sauce and ginger. Cook, uncovered, until juices evaporate and leaves are wilted, about 5 minutes more. Season with salt.

Nutrition Facts : Calories 259.8 calories, Carbohydrate 43.4 g, Fat 7.4 g, Fiber 6.3 g, Protein 8.2 g, SaturatedFat 1.1 g, Sodium 821.3 mg, Sugar 5.5 g

POTATO AND STEAK STIR-FRY

Potato and Steak Stir-Fry image

Use our Potato and Steak Stir-Fry recipe to make a dinner the family will love! This Healthy Living steak stir-fry recipe is easy to make and tasty to eat.

Provided by My Food and Family

Categories Special Diets

Time 45m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 Tbsp. oil
1 lb. boneless beef sirloin steak, cut into thin strips
3/4 lb. small white potatoes (about 4), quartered
2 cups sliced carrots
1/2 cup water
2 cups each sliced fresh mushrooms and slivered onions
1/4 cup KRAFT Balsamic Vinaigrette Dressing

Steps:

Heat oil in wok or large skillet on medium-high heat. Add meat; stir-fry 2 min. or until evenly browned. Remove from wok; set aside.
Add potatoes, carrots and water to wok; stir. Bring to boil; cover. Simmer on medium-low heat 20 min. or until vegetables are tender, stirring occasionally.
Add mushrooms, onions, dressing and meat; stir-fry on medium-high heat 5 min. or until heated through.

Nutrition Facts : Calories 330, Fat 12 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 23 g

Tips:

Use a variety of vegetables. This will give your stir-fry a more colorful and flavorful appearance.
Cut your vegetables into uniform pieces. This will help them cook evenly.
Don't overcrowd the pan. If you do, the vegetables will steam instead of stir-fry.
Stir-fry the vegetables over high heat. This will help them retain their crispness.
Use a good quality oil. A high smoke point oil, such as grapeseed or avocado oil, is best.
Season the vegetables with your favorite spices and herbs. A simple combination of salt, pepper, and garlic powder is a good place to start.
Serve the stir-fry immediately. This is when it will be at its best.

Conclusion:

Veggie stir-fry with potatoes is a delicious and healthy meal. It's easy to make and can be tailored to your own taste preferences. With a variety of vegetables, spices, and sauces to choose from, the possibilities are endless. So next time you're looking for a quick and easy meal, give veggie stir-fry a try!