Recipes for "vegetable stir fry"

In large nonstick skillet, heat oil over medium-high heat. Cook and stir chicken, peppers, and onion 4 to 5 minutes or until vegetables soften and chicken is no longer pink.

Stir in bean sprouts and pea pods; cook 1 minute. Stir in water, soy sauce, and fish sauce.

Meanwhile heat rice as directed on package. Stir into chicken mixture, heating about 2 minutes until thoroughly combined. Garnish with sesame seed.

Trim broccoli leaving 1 inch of stem. Cut the remaining stems into small slices. Place broccoli and snow peas in a saucepan of boiling water and cook for 1 minute, drain and rinse immediately with cold water then drain well and set aside.

Heat a large wok or large skillet over high heat. Add sesame oil, blanched broccoli and snow peas, red onion, red bell pepper, and garlic. Stir-fry for 1 minute. Add the snow peas, soy sauce and stir-fry 1 minute longer. Remove from heat and stir in sesame seeds.

Heat the oil in a 12-inch skillet over medium-high heat. Add the yellow squash, zucchini, carrots, and onion and stir-fry until the vegetables are tender-crisp.

Stir the concentrated broth in the skillet and cook until the mixture is hot.

Heat oil in a large skillet over medium-high heat. Cook and stir onion in hot oil for 1 minute. Stir in ginger and garlic; cook for 30 seconds. Stir in tofu and cook, stirring occasionally, until golden brown.

Add corn, bell pepper, and carrot; cook and stir for 2 minutes. Stir in bok choy, mushrooms, bean sprouts, bamboo shoots, and crushed red pepper. Cook until heated through, then remove from heat.

Make sauce: Combine 1/2 cup water, vinegar, honey, and soy sauce in a small saucepan; bring to a simmer and cook for 2 minutes. Stir together 2 tablespoons water and cornstarch in a small bowl; pour into vinegar mixture. Simmer until sauce thickens.

Pour sauce over tofu-vegetable mixture. Garnish with green onions.

Thaw the puff pastry overnight in the fridge. If you forget, you can thaw it on the counter: Remove the frozen pastry from its packaging and defrost on a sheet tray until cool but pliable, about 40 minutes. Meanwhile, prepare the vegetable filling.

Set a large skillet or Dutch oven over medium heat. Add the butter to the pot. Once melted, add the onions, carrots, celery, garlic, and thyme.

Sauté until onions are tender and translucent, 3 minutes. Add mushrooms, stir and cook for 1 minute. Add potatoes, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir and cook for 7 minutes.

Sprinkle flour over the vegetables, stir and cook, to reduce the raw flour taste, about 2 minutes.

Slowly pour in the vegetable stock and milk, stirring constantly until the gravy is smooth. Allow the gravy to simmer until slightly thickened and potatoes are tender but not falling apart, about 5 to 6 minutes.

Stir in and combine the peas and parsley. Taste the vegetable pot pie filling, season with more salt and pepper as desired.

Heat your oven to 400°F. Evenly divide the filling among ramekins, about 3/4 cup of filling per serving.

Trim 1/4-inch around the edges of the puff pastry; this will help it look neat and allow the pastry to puff a little better. Cut each pastry sheet into four 4-inch squares, making 8 squares total. Place one square pastry sheet over each ramekin, allowing the edges to hang over the sides. Make 4 small slits in the top (1/2-inch long).

In a small bowl, whisk together egg and 1 tablespoon of milk. Brush the top and sides of the puff pastry with egg wash. Sprinkle with salt and pepper.

Once your oven reaches 400°F, place the ramekins on the baking sheet. Bake until the puff pastry is puffed up and golden brown in color, 15 minutes.

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Melt butter/margarine in a medium skillet over low heat. Add chicken, onion and green bell pepper and saute all over low heat for 4 to 6 minutes, stirring occasionally and turning chicken pieces. Season with paprika, garlic salt and seasoned salt to taste.

Cover skillet and let cook until chicken is done and juices run clear, about 15 minutes. When chicken is cooked through add soup and water and let simmer, stirring. When liquid has reached the consistency of a sauce, the dish is done.

Combine water, soy sauce, bouillon, cornstarch, sugar, garlic, rice vinegar, sesame oil, ginger, and red pepper flakes in a saucepan over medium-high heat. Whisk until cornstarch is fully dissolved, about 3 minutes. Bring to a boil, stirring frequently. Boil until thickened and reduced by a third, about 10 minutes. Remove from heat.

Pour peanut oil into a large skillet or wok. Add cabbage, asparagus, carrots, broccoli, snow peas, and celery. Saute over medium-high heat until tender but not mushy, stirring with a spatula, about 10 minutes. Reduce heat to low; pour sauce over vegetables and stir until completely coated. Serve over rice.

Halve steak lengthwise, then cut crosswise into 1/4-inch-thick strips.

Cook vegetables with 3 tablespoons water, covered, in a large nonstick skillet over medium-high heat until crisp-tender, about 4 minutes. Transfer vegetables to a bowl; drain any excess water. Set aside.

Heat same skillet over medium-high heat until hot. Add 1/2 the steak and 1/2 the garlic; cook until outside surface of steak is no longer pink, 1 to 2 minutes. Transfer to a plate. Repeat with remaining steak and garlic.

Return steak and vegetables to skillet. Add stir-fry sauce and red pepper flakes; heat through. Serve over hot rice; sprinkle with peanuts.