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Any good recipes for Vegetable stir fry?

Public Comments

  1. None.
  2. Any vegetables you like, cut into strips and stir fried with a nice sauce out of ur local supermarket.
  3. I buy mine at Morrisons but most supermarkets sell a good variety of these both fresh and frozen. Good eating
  4. Ingredients 2 Tomatoes 1 Cucumber 1 Green Pepper 30 gms Green Bean 40 gms Green Cauliflower 2 Tablespoons Oyster Sauce 2 Tablespoons Light Soy Sauce 1 Tablespoon Fish Sauce 1 Teaspoons Sugar 2 Tablespoons Water 1/4 Teaspoon White Pepper 2 Garlic Cloves 2 Tablespoons Oil Preparation 1. Clean all vegetables and chop into bite sized pieces. 2. Peel and chop the garlic and fry in oil for a second or two. 3. Put the all vegetables into the pan and add fish sauce, light soy sauce, oyster sauce, white pepper, sugar and the water. 4. Fry for 1 minute then serve immediately.
  5. U can Try Recipie Link.com, you'll find anything and everything there.Once there type stir fry on the left and look at recipies onthe right- you will understand once you go to the site.
  6. Chinese Stir-Fry * 32 ounces Asian-style frozen mixed vegetables (sometimes labeled Oriental- or Japanese-style) * 1/4 cup bottled stir-fry sauce or to taste * 1 pound firm or baked tofu drained and cut into strips The interesting Asian-style vegetable melanges in the frozen vegetables section are great to have on hand when you crave a quick stir-fry but don't feel like chopping. Serve with hot cooked rice or noodles and raw carrot and celery sticks. Steam vegetables in a stir-fry pan or wok with about 1/2- inch of water, covered, until completely thawed. Drain well and transfer back to stir-fry pan. Stir in sauce and stir-fry over medium-high heat until vegetables are tender-crisp. Add tofu strips and toss gently. Cook just until heated through, then serve right away.
  7. http://www.visualrecipes.com/recipe-details/recipe_id/189/Honey-Vegetable-Stir-Fry/
  8. Chicken Vegetable Stir-Fry: 4 to 6 dried black mushrooms 1 cup hot water 4 skinned and boned chicken breast halves, cut into 1/2-inch-thick strips 2 tablespoons cornstarch, divided 1/4 cup lite soy sauce, divided 1 1/2 tablespoons fermented black beans or soybean miso 1 tablespoon oyster sauce 1 tablespoon dry sherry 1 teaspoon sugar 1/4 cup dark sesame oil, divided 1 large onion, chopped 2 to 3 garlic cloves, minced 6 cups shredded napa cabbage 2 tablespoons water Soak mushrooms in 1 cup hot water 15 minutes; drain, reserving 1/4 cup liquid. Chop mushrooms; set aside. Toss chicken with 1 tablespoon cornstarch and 2 tablespoons soy sauce; set aside. Mash together remaining 2 tablespoons soy sauce, reserved liquid, black beans, and next 3 ingredients; set aside. Heat 2 tablespoons oil in a skillet or wok over medium-high heat 2 minutes. Add chicken, and stir-fry 5 minutes. Remove from skillet, and set aside. Heat remaining 2 tablespoons oil in skillet over medium-high heat 2 minutes. Add onion, and stir-fry 1 minute and 30 seconds; add garlic, and stir-fry 30 seconds. Add mushrooms, and stir-fry 1 minute. Add chicken and cabbage, and stir-fry 30 seconds. Stir together remaining 1 tablespoon cornstarch and 2 tablespoons water until smooth. Add cornstarch mixture and bean mixture to skillet; bring to a boil. Boil 1 minute. Yield: 4 servings
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