Best 4 Winter Veggie Stir Fry Recipes

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Indulge in a culinary journey with our diverse collection of winter veggie stir-fry recipes, a symphony of flavors and colors that will warm your body and soul. Embark on a culinary adventure with our classic stir-fry recipe, a harmonious blend of crisp-tender vegetables enveloped in a delectable sauce. For a delightful twist, try our Thai-inspired stir-fry, where aromatic lemongrass and fiery chilies dance together in a flavorful embrace. If you seek a gluten-free option, our tamari-based stir-fry offers a savory and satisfying alternative. Craving a hearty and wholesome meal? Dive into our one-pot stir-fry with quinoa, a nourishing symphony of grains, vegetables, and zesty flavors. And for those seeking a quick and easy fix, our 15-minute stir-fry is your culinary savior, delivering a burst of flavors in a time-saving package.

Let's cook with our 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

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

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

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

WINTER ROOT VEGGIE STIR FRY (VEGAN FRIENDLY)



Winter Root Veggie Stir Fry (Vegan Friendly) image

From a local recipe. Omit the cheese for a vegan version. Vegetables used for the test recipe: carrots, parsnips, rutabaga/swede, red beet, golden beet, sweet potato (orange flesh variety), small Dutch potato and red potato. The golden beet was sliced thinly and stir fried with the other root vegetables. The red potato and Dutch potato were left unpeeled.

Provided by COOKGIRl

Categories     Vegetable

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 10

4 cups root vegetables (mixed, peeled, sliced about à 1/4-inch bite-sized root vegetables. Read recipe intro for suggestions)
2 thinly sliced carrots (about 1 1/2 cups)
1 medium chopped onion (about 1 cup and I sliced the onions instead)
2 tablespoons cooking oil (be sure to use an oil with a high smoke point)
1/2 teaspoon salt-free garlic powder
3 tablespoons parmesan cheese (we tried feta cheese)
1 medium beet, raw, peeled and grated
salt, to taste
cracked black pepper, to taste
fresh parsley, minced (optional)

Steps:

  • Rinse and rub the root vegetables clean in cool running water.
  • Prepare vegetables and combine all except the grated *red* beets.
  • Heat a skillet to medium temperature (about 350 degrees) with oil. Stir-fry the veggies (except *red*beets) until tender. I stir fried everything about 8-10 minutes until the root veggies were browned and the onions crispy and starting to caramelize. Add the garlic powder the last minute of stir frying.
  • Serve hot with cheese, raw grated beets and parsley on top. Season to taste with salt and cracked black pepper.
  • Serving suggestion from Cookgirl's kitchen: We served the veggies over long grain brown rice. If desired, accompany the stir fry with a small mixed greens' salad.

Nutrition Facts : Calories 140.4, Fat 10.7, SaturatedFat 2.1, Cholesterol 4.4, Sodium 118.8, Carbohydrate 9.2, Fiber 2.1, Sugar 4.8, Protein 3

STIR-FRY OF DUCK & WINTER VEGETABLES



Stir-fry of duck & winter vegetables image

From Gordon Ramsay's Boxwood Cafè, a stir fry-cum-stew combining duck breasts and seasonal vegetables to perfection

Provided by Gordon Ramsay

Categories     Dinner

Time 2h15m

Number Of Ingredients 16

4small red onions
1 celeriac , weighing about 850g/1lb 14oz
3medium parsnips
4medium salsify (total weight about 400g/14oz) or baby turnips
125ml olive oil
2sprigs fresh rosemary
2large bay leaves
2 star anise
400ml red wine
2 tsp tomato purée
2 tsp truffle oil (optional, but nice)
1l chicken stock , preferably homemade
250g wild mushroom in season or baby chestnut button mushrooms
8 duck breasts , about 140-175g/5-6oz each
about 2 tbsp chopped fresh coriander
Basmati pilaff to serve

Steps:

  • Peel and quarter the onions. Peel the celeriac, parsnips and salsify, then cut into 2cm dice or lengths (they needn't be exact).
  • Heat half the oil in a large sauté pan or wok and stir fry the vegetables (except the mushrooms) for 15-20 minutes until softened and slightly caramelised. Add the rosemary, bay, star anise and wine and boil hard over a high heat until reduced by half. Stir in the tomato purée, truffle oil, if using, stock and seasoning and continue to boil hard, uncovered, until reduced by half again. Drain the vegetables into a colander over a large bowl, then pass the sauce through a sieve into a medium saucepan. Reserve vegetables and sauce separately.
  • Heat the remaining oil in a frying pan and stir fry the mushrooms over a high heat for 5 minutes until nicely browned. Season and drain on paper towels.
  • Wipe out the pan, leaving it with a light oily film. Heat until very hot, then add the duck breasts, skin-side down. Add seasoning and leave them for 3-4 minutes over a medium heat so they brown. Turn them over and cook the other side for 3-4 more minutes until lightly springy to the touch. If you like your duck cooked more than this, you can leave the breasts for longer, but it will become tough if overcooked - so watch it.
  • Remove from the heat and leave to stand for 5 minutes before slicing each breast into bite-size pieces. Reheat the vegetables by tossing them in the pan with 1 tablespoon duck fat, adding coriander and seasoning at the last moment. At the same time, simmer the sauce and taste for seasoning.
  • To serve, pile the vegetables in the centre of a warmed large platter, surround with the duck and top with mushrooms. Drizzle the sauce over and serve any extra separately.

Nutrition Facts : Calories 404 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 13 grams carbohydrates, Fiber 5 grams fiber, Protein 28 grams protein, Sodium 1.17 milligram of sodium

Tips:

  • Prep your veggies: Before you start cooking, wash and chop all of your vegetables. This will save you time and hassle later on.
  • Use a large skillet or wok: This will give your vegetables plenty of room to cook evenly.
  • Heat your skillet or wok over medium-high heat: This will help to create a nice sear on your vegetables.
  • Add your vegetables in batches: Don't overcrowd the skillet or wok, or your vegetables will steam instead of stir-frying.
  • Toss your vegetables frequently: This will help to ensure that they cook evenly.
  • Add your sauce: Once the vegetables are cooked to your liking, add your desired sauce. Stir to coat the vegetables.
  • Serve immediately: Stir-fries are best served hot and fresh.

Conclusion:

Winter veggie stir-fry is a healthy, delicious, and easy-to-make meal that is perfect for a weeknight dinner. With a variety of vegetables to choose from, you can customize this dish to your liking. Plus, it's a great way to get your daily dose of vitamins and minerals. So next time you're looking for a quick and healthy meal, give winter veggie stir-fry a try.

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