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Stir Fried Vegetable Recipe
I like stir fried vegetable recipe for providing me closest taste of the crunchy vegetables. If you want some recipes, here are my favorites. They are easy and quick to prepare, so makes me even like them more.
1/2 lb. tofu or seitan wheat meat For Sauce: Cut tofu into bite sized pieces and marinates for at least 1/2 hour in the sauce before the cornstarch is added to it. Prepare vegetables in bite sized pieces. Preheat wok or large skillet over medium heat. Pour in 1/2 cup stock; add fresh ginger and minced garlic. Saute until stock evaporates and herbs are browned. Deglaze pan by adding 1/3 cup more stock, then turn up fire to high temperature. Start adding vegetables, beginning with the carrots until they are slightly tender (2 minutes), then clear a space in the center of the wok and add the other vegetables in sequence as cooking time consumed until they all evenly cooked. Adding stock as needed to keep vegetables from scorching. When they are done, clear a space in the center of the wok and add tofu. Clear space again. Add cornstarch to the sauce mixture and pour sauce into the center of the wok. Cook, stirring continuously, until the sauce thickens. Fold the vegetables and tofu into the sauce and serve.
1/2 lbs. asparagus Cut off the tough lower stems of the asparagus and discard. Cut each stalk diagonally into 2 or 3 pieces. Heat the oils together in a wok over high heat. Add the ginger and stir-fry for 1 minute. Add the asparagus and stir-fry until tender but still crisp, 4 to 5 minutes. Stir in the cashews and soy sauce. Serve immediately. 6 portions For 6 serves. Recipe 3: Stir Fried Vegetable with Sweet Sour Vegetables4 whole red peppers -- julienned For sweet and sour sauce: Prepare the vegetables; set aside. Combine the sauce ingredients in a bowl, blending well together. Heat the oil in a wok until hot. Add the spring onion and garlic and stir-fry for 1 minute. Add the prepared vegetables, the firmer ones first, and stir fry for 2 minutes. Then add the softer ones and stir fry for another 2 minutes. Add the sweet and sour mixture to the wok. Bring to the boil quickly, tossing until the vegetables are thoroughly coated and the sauce has thickened. Serve hot.
8 ounces broccoli For Garnish Separate the broccoli florets and peel and thinly slice the stems on the diagonal. Cut the asparagus into 4 cm pieces. Cut the Chinese greens into strips. Halve the baby corn lengthwise or leave it whole. Blanch the broccoli in a large pot of boiling water for 3 minutes. Drain and plunge into ice cold water to stop them from cooking. Heat a wok or large frying pan over high heat until it is hot. Add the oil and when very hot and slightly smoking, add the shallots and chilies and stir-fry for 30 seconds, then add the fish sauce and water, bring the mixture to a boil, cover and cook over high heat for 2 minutes. Then add the broccoli and greens together with the oyster sauce, sugar and salt. Continue cooking over high heat for 3 minutes or until the vegetables are cooked. Turn the vegetables onto a warmed platter, wipe the wok clean and reheat over high heat. When it is hot, add the oil and garlic and stir-fry the garlic until it is golden brown. Remove with a slotted spoon and place on paper towel to drain. 3 Tbsp butter In a large skillet melt the butter. Add bouillon, celery salt and pepper; mix well. Add asparagus and toss to coat. Cover and cook for 2 minutes over medium high heat. Stir occasionally. Add soy sauce. Serve immediately. Makes 4 servings.
3 cup fresh green beans, washed and ends trimmed away Place beans in saucepan and cover with water. Bring to a boil and cook until crisp-tender. Melt butter in a skillet and add beans, lemon juice, basil, almonds and salt and pepper. Stir-fry for several minutes over medium heat.
1/2 teaspoon instant beef bouillon granules Dissolve beef bouillon granules in boiling water. Stir together cornstarch, red pepper or cayenne, and soy sauce. Stir in beef bouillon mixture; set aside. Preheat a wok or large skillet over high heat; add cooking oil. Stir-fry onion rings, sliced celery or bok choy, and minced garlic in hot oil for 1to 2 minutes. Remove vegetables from wok or skillet. Add mushrooms and bamboo shoots to wok or skillet. Stir-fry 2 minutes. Stir bouillon-soy mixture; stir into mushroom mixture. Cook and stir till bubbly. Stir in onion-celery mixture and pea pods. Cover and cook 1 minute. Serve immediately over rice. For 6 serves.  Stir Fried Dishes Stir Fry Sauce
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