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pls share a good veggie stir fry recipe.

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merryheart

Asked by merryheart at 1:59 PM on Nov. 10, 2009 in Food & Drink

Level 5 (62 Credits)
Answers (5)
  • 1 tablespoon cornstarch 1 1/2 cloves garlic, crushed 2 teaspoons chopped fresh ginger root, divided 1/4 cup vegetable oil, divided 1 small head broccoli, cut into florets 1/2 cup snow peas 3/4 cup julienned carrots 1/2 cup halved green beans 2 tablespoons soy sauce 2 1/2 tablespoons water 1/4 cup chopped onion 1/2 tablespoon salt
    Directions
    In a large bowl, blend cornstarch, garlic, 1 teaspoon ginger, and 2 tablespoons vegetable oil until cornstarch is dissolved. Mix in broccoli, snow peas, carrots, and green beans, tossing to lightly coat.
    Heat remaining 2 tablespoons oil in a large skillet or wok over medium heat. Cook vegetables in oil for 2 minutes, stirring constantly to prevent burning. Stir in soy sauce and water. Mix in onion, salt, and remaining 1 teaspoon ginger. Cook until vegetables are tender but still crisp.
    Anonymous

    Answer by Anonymous at 2:24 PM on Nov. 10, 2009

  • Recipe was from: Ginger Veggie Stir-Fry By: veggigoddess
    "I just whipped this up one day when I felt like a stir-fry but did not have all the ingredients called for in some of the stir-fry recipes on this site. I used certain veggies I had on hand, but any seasonal veggies may be used. It has a mild ginger flavor that can be enhanced according to taste, and is filling yet light on the tummy! Tofu may be added. Serve over a bed of steamed jasmine rice." @ http://allrecipes.com/Recipe/ginger-veggie-stir-fry/Detail.aspx
    Anonymous

    Answer by Anonymous at 2:26 PM on Nov. 10, 2009

  • I like this one: 2 cups pineapple juice, 2 tbsp corn starch, 1 tbsp soy sauce, 1/4 tsp ground ginger, 3 cloves garlic, minced. Combine that all in a bowl and whisk to break up any cornstarch lumps. In a skillet, heat 2 tbsp canola oil. Add in 2 cups broccoli, 1 cup carrots, 1 cup snow peas, 1 cup bell pepper strips (any color you want). Stir fry til the broccoli is soft. All the other things should be done by then too. Pour in the pineapple sauce and let simmer to thicken. Serve over Jasmine rice. Yummy. You can also add 1/2 tsp red pepper flakes if your family likes a little spicy.
    AprilDJC

    Answer by AprilDJC at 5:17 PM on Nov. 10, 2009

  • Tasty Stir Fry – this is a great recipe that you can adjust based on what you have on hand
    1/2 pound flat noodles (I use whole wheat linguine)
    3 tablespoons oil
    1 small onion, sliced
    1 cup sliced broccoli
    1 cup sliced mushrooms
    1/2 cup sliced water chestnuts
    1/2 cup sliced bamboo shoots
    1 cup bean sprouts
    2 garlic cloves, chopped
    1 teaspoon ginger, chopped
    1 teaspoon salt
    1 teaspoon brown sugar
    2 tablespoons soy sauce
    2 tablespoons dry sherry (you can sub apple cider vinegar, apple juice, beer, etc.)
    1 tablespoon sesame oil
    1 1/2 pounds bean curd (tofu, I use firm or extra firm), cubed
    2 teaspoons sesame seeds
    2 tablespoons cashew nuts
    2 tablespoons green onions, chopped
    2 tablespoons green peppers, chopped

    cont.
    rkoloms

    Answer by rkoloms at 8:01 AM on Nov. 11, 2009

  • Heat a pot of salted water & boil the noodles till tender. Rinse, drain & keep warm on a serving dish. Heat oil in a wok & stir fry onion, broccoli, mushrooms, water chestnuts & bamboo shoots for 2 minutes. Add bean sprouts & fry for 1 minute. Place on dish with noodles. Keep warm. Add a little more oil & fry ginger & garlic for 1 minute. Stir in salt, sugar, soy sauce, sherry & sesame oil. Add bean curd. Fry gently till bean curd begins to brown. Mix together with the noodles & vegetables. Keep warm. Add a little more oil to the wok & fry the sesame seeds, nuts, green onion & pepper till the nuts begin to brown. Use a garnish for the rest of the meal
    rkoloms

    Answer by rkoloms at 8:01 AM on Nov. 11, 2009

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