veggie stir fry

This vegetable stir fry is a blend of colorful veggies cooked in a sweet and savory honey garlic sauce. An easy side dish or main course that's light, fresh and totally delicious! Serve your veggie stir fry over rice for a complete meal.

Vegetable Stir Fry

vegetable oil

carrots (peeled and sliced)

mushrooms (sliced)

broccoli florets

bell peppers (sliced,

snow peas (trimmed)

water chestnuts

baby corn

garlic (minced)

ginger (minced)

salt and pepper

vegetable broth (can

soy sauce

honey

cornstarch

Heat the oil in a large pan over medium high heat. Add the carrots and mushrooms and cook for 4-6 minutes or until tender.&nbsp;

Add the broccoli, bell peppers, snow peas, water chestnuts, baby corn and 2 tablespoons of water to the pan.

Cook for an additional 3-5 minutes or until vegetables are tender and water has mostly cooked off.&nbsp;

Add the garlic and ginger and cook for 30 seconds. Season the vegetables with salt and pepper to taste.

In a bowl, whisk together the vegetable broth, soy sauce and honey.

Pour the soy sauce mixture over the vegetables and cook for 30 seconds.

In a small bowl mix the cornstarch with a tablespoon of cold water.

Add the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.&nbsp;

Serve immediately, over rice if desired.

This recipe for moo goo gai pan is a classic dish of chicken and vegetables stir fried with a savory sauce. Plus tips on how to make your stir fries taste like they came from a restaurant!

Moo Goo Gai Pan

chicken

vegetable oil (divided use)

garlic

ginger

mushrooms

snow peas

carrots

water chestnuts (drained)

bamboo shoots (drained)

chicken stock

sugar

sesame oil

In a medium bowl whisk together the egg white and 1 tablespoon of cornstarch. Add the chicken slices and toss to coat. Refrigerate for 30 minutes, then strain and discard any excess liquid.

In a large saucepan, heat 1 teaspoon of oil over medium high heat. Add the carrots and 1 tablespoon of water and cook 2-3 minutes, stirring constantly.

Add the mushrooms and cook for 3-4 minutes or until mushrooms are browned and tender.

Add the snow peas and cook 1-2 minutes more or until tender. Stir in the water chestnuts and bamboo shoots. Season the vegetables to taste with salt and pepper.

Remove the vegetables from the pan and place on a plate. Cover the plate with foil to keep warm.

Wipe out the pan with a paper towel. Heat the remaining 2 teaspoons of oil over medium high heat.

Add the the chicken to the pan and season with salt and pepper to taste. Cook, stirring occasionally, until chicken is cooked through, 3-4 minutes. Add the garlic and ginger and cook for 30 seconds more.

In a small bowl whisk together the chicken stock, sugar, soy sauce and sesame oil. Whisk in 1 tablespoon + 1 teaspoon of cornstarch.

Add the vegetables back to the pan and heat through, approximately 1 minute. Pour in the sauce and turn the high to heat. Bring the sauce to a boil and boil for approximately 1 minute or until sauce has just started to thicken, stirring occasionally.

https://content.jwplatform.com/videos/ej0vL9jy.mp4

This moo goo gai pan is a chicken and mushroom stir fry that's healthy and easy to make.

Moo Goo Gai Pan (Chicken and Mushroom Stir Fry)

This Honey Ginger Tofu and Veggie Stir Fry is SO delicious! Served with a simple homemade honey ginger soy stir fry sauce.

Honey Ginger Tofu and Veggie Stir Fry

brown rice

canola oil

tofu

asparagus

green onions,

honey (more

water

rice wine vinegar

Sauce

Puree all the sauce ingredients together in a food processor until smooth. Set aside.

Tofu

Cook the rice or farro according to package directions. Cut the tofu into slices and press with a paper towel to remove excess moisture. Wait a few minutes and press again &#8211; there&#8217;s lotsa water in there! Cut the tofu slices into small cubes. Heat the oil in a large nonstick skillet over medium heat. When the oil is shiny, add the tofu and about 1/4 cup of the stir fry sauce (watch out because the sauce and oil will spatter a tiny bit &#8211; have a cover ready or just skip the sauce at this point). Pan-fry the tofu until golden brown. Remove from the pan and drain on paper towel lined plates.

Veggies

Return the pan to the heat and add the asparagus with 1/4 cup stir fry sauce. When the asparagus is bright green and tender crisp, add the carrots and toss together. Arrange the veggies and tofu over the cooked rice or farro, and cover with more sauce to taste. Sprinkle with the green onions.

Wow this sounds so good! I love farro and tofu so I’m definitely going to try making this.

I finally tried tofu about 2 years ago and could not believe how much I loved it. You can make it taste like anything you want. However, I haven't made it myself. So...I bookmarked this and will be making this dish soon, it is so perfect in every way, Lindsay. Thanks!

https://content.jwplatform.com/videos/N7wzD1xB.mp4

Honey Ginger Tofu Stir Fry

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.

The BEST Vegetable Stir Fry Recipe

carrot (sliced)

baby corn spears (drained)

whole pepper (red, yellow or orange) (seeded and sliced)

Tbsp cooking oil ((extra light olive oil

unsalted butter

tsp ginger (minced)

chicken broth ((or vegetable broth for vegetarian))

soy sauce ((use Tamari

Tbsp honey

¼ tsp hot sauce (optional (Frank's

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.

This veggie stir fry is simple and quick to make. You will need 6 to 7 cups of vegetables. Choose a variety of colors and textures. We like to keep about half of the vegetables on the heartier side (like broccoli and carrots). Add the heartier veggies to the pan first and cook for a few minutes before adding quicker cooking vegetables like scallions, bell pepper, and snow peas. This way, all the vegetables turn out perfectly cooked. The stir fry sauce can be made in advance. It is extra delicious when made with fresh ginger and garlic, but if you do not have these on hand, you can leave them out.

Garlic Ginger Veggie Stir Fry

carrots,

mushrooms, sliced,

bell pepper, sliced

scallions,

tomatoes,

neutral oil like vegetable or avocado oil

garlic cloves,

ginger (thumb-size piece of ginger)

stock

Shaoxing wine, substitute dry sherry

white pepper

Get children to help you chop the vegetables and make the sauce for this colourful, simple tofu stir-fry. It's perfect when you need a quick and easy family meal

Tofu stir-fry

tbsp low-sodium soy sauce

tbsp white wine vinegar

tofu,

sunflower oil

garlic cloves, sliced

ginger,

broccoli,

red pepper,

tsp cornflour

spring onion, sliced

tsp sesame seeds

coriander,

Stir together the soy sauce, honey and vinegar in a bowl, then set aside.

Pat the tofu chunks dry, then season well. Heat half the oil in a wok or large frying pan over a high heat. Fry the tofu for 5 mins until golden, stirring occasionally. Add the garlic and ginger and fry for 1 min more. Tip the tofu mixture into a bowl, pour over half the soy dressing and set aside.

Add the remaining oil to the wok. Add the vegetables and cook for 5 mins until beginning to turn golden, then add a good splash of water and cook for 3-5 mins more until tender.

Stir the cornflour and 1 tbsp water into the remaining soy dressing, then tip into the wok, allow to bubble for 30 seconds, stirring to coat everything in the sauce. Sprinkle over the spring onion, sesame seeds and coriander. Serve with rice.

Ginger Chicken and Veggie Stir Fry (Biphasic & low FODMAP)

extra virgin olive oil

broccoli

asparagus spear

bell peppers

red cabbage

cabbage

celery

cauliflower rice

apple cider vinegar

Tablespoons sesame seed oil

salt

pepper

Cut the chicken into cube sized pieces and place in the skillet. Cook on medium-high heat until it reaches an internal temperature of 160 degrees.

While the chicken is cooking, cut the broccoli, asparagus, peppers, cabbage, red cabbage and celery. Remove the chicken from the skillet and set aside. Add the extra virgin olive oil to the skillet with the vegetables and cook on high heat for 3-4 minutes.

Mix together the ingredients for the sauce and add to the skillet with the vegetables. Continue to cook on medium heat for 3 minutes. Add the chicken and cauliflower rice to the skillet and continue to cook on medium heat for 3-5 minutes.

Top 8 veggie stir fry recipes from across the web

The most viewed veggie stir fry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegetable Stir Fry

Moo Goo Gai Pan

Honey Ginger Tofu and Veggie Stir F...

The BEST Vegetable Stir Fry Recipe

Garlic Ginger Veggie Stir Fry

Garlic Ginger Veggie Stir Fry

Tofu stir-fry

Ginger Chicken and Veggie Stir Fry ...

Top 8 veggie stir fry recipes from across the web

The most viewed veggie stir fry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegetable Stir Fry

Moo Goo Gai Pan

Honey Ginger Tofu and Veggie Stir F...

The BEST Vegetable Stir Fry Recipe

Garlic Ginger Veggie Stir Fry

Garlic Ginger Veggie Stir Fry

Tofu stir-fry

Ginger Chicken and Veggie Stir Fry ...

The most viewed veggie stir fry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine