jump to navigation

Veggie Stir Fry July 6, 2010

Posted by nrhatch in Food & Drink, Vegetarian Recipes.
trackback

When we first adopted a vegetarian diet, I went through my favorite recipes looking for ones that would be equally (or more) delicious without meat.

After modifying the recipes to omit meat, I ramped up the fiber by adding more veggies to the dishes.

Here’s our Stir-Fried Chicken recipe which now boasts only yummy, good-for-you veggies.

Delicious, nutritious, and no raw chicken to handle or cook ~ saving you both time and money!

220px-Carrots_of_many_colorsVEGGIE STIR FRY

1 green or red pepper, chopped
1 onion, chopped
3 carrots, chopped
4 ribs celery, chopped
2-3 cups of other veggies (broccoli, green beans, pea pods, baby corn, spinach)
1/8 head cabbage, chopped

In large sauté pan or wok, over medium heat, sauté 1 clove garlic and 1/2 tsp ginger powder in 2 Tbsp. oil.  Add peppers and onions.  Cook 1-2 minutes.  Add carrots and celery.  Cook 1-2 minutes.  Add remaining veggies, including cabbage.  Cook to desired doneness.

In a measuring cup, combine:

1 c. vegetable broth
2 Tbsp. soy sauce
1 tsp. honey
2 tsp. dry sherry (or white wine)
1 tsp. Chinese mustard

Stir.  Add mixture to cooked veggies.  Cook 1-2 minutes to allow flavors to meld.

Combine 1 Tbsp. cornstarch with 2 Tbsp. cold water.  Stir mixture into vegetables and cook 5 minutes to thicken the sauce.

Serve over cooked rice (yellow, brown or white) or stir into cooked spaghetti noodles for lo mein.

Other optional additions:  water chestnuts, bamboo shoots, almonds

Related posts:  Veggie KabobsZucchini Boats * Versatile Pasta SaladBon Appetit! * Yummy Hummus *  Ten Ways to Fiber Up Your Diet * Bruschetta

Advertisements

Comments»

1. Kate Crimmins - January 7, 2017

Stir fries are my favorite. All the work is in the prep and not the cooking. I’m surprised this one didn’t get a lot of traffic. Easy peasy and versatile. I’ve made similar but your “sauce” is different. I’ve never used Chinese mustard. Will have to look for it.

nrhatch - January 7, 2017

I use whatever mustard I have on hand . . . including the leftover packets of mustard from Chinese takeout that you get when ordering egg rolls.

This was posted when SLTW was a “baby” . . . only a few months old.

Kate Crimmins - January 7, 2017

That’s what I would do to. I wasted too many years buying ingredients for one dish. Sometimes I didn’t even like it, i.e. caraway seeds for home made bread.

nrhatch - January 7, 2017

I’m the same. I made pineapple chutney the other day and didn’t worry about not having ground cloves on hand . . . since the recipe called for a “whopping” 1/4 tsp. I just put in a little extra ginger.


What Say YOU?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: