I want to give my husband a grand dinner tonight. Please give me a recipe for a tasty veg stir fry?

Question

I would like a good veg fried rice recipe as well. Have searched a lot of sites, but can't seem to find a good one. Hope you guys can help me make this a grand dinner.

Hey guys!!! Thanks for this huge response. I shall make note of all the recipes. I ended up made peas pulao, veg stir fry and fish cutlets. My husband loved them. Thanks once again

Answer 1

Ingredients for easy fried rice:



2 cups Rice
3 tbsp Oil
100 gms Beans Finely Chopped
2 Carrot Finely Chopped
1 Onion Sliced
100 gms Cabbage Finely Chopped
2 Spring Onions Finely Chopped
2-3 Green Chilies cut lenghtwise
1 tsp Ginger Chopped Finely
1 tsp Garlic Finely Chopped
2 tbsp Soya Sauce
Salt & pepper to taste

How to make chinese fried rice:

* Pick, wash and soak the rice in enough water for 10-15 minutes and drain.
* Boil water, add rice and little salt.
* Cook uncovered on low heat till rice is tender.
* Take care not to overcook the rice. Each grain of rice should be separate.
* When rice is done, drain and add soom cold water and drain again using a large seive and set aside.
* Heat oil in a kadhai / large pan and stir fry all the chopped vegetables.
* Cook for 3-4 minutes.
* Take care that vegetables are not overdone, they should be crisp.
* Mix salt and pepper to taste.
* Add the cooked rice and mix well. Now mix the soya sauce to it.
* Cook the chinese fried rice for 2-3 minutes and serve hot.



AMAZING IMPROMPTU SWEET-N-SOUR STIR-FRY
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Here's what we put in it. As this was improvised, there were really no set
measurements, so I approximated them as best as I can remember.

1/4 c. chopped scallions
2 cloves garlic, minced
canola oil (sesame oil would work well, too)
About 1 c. snow pea pods, de-stringed
1 small yellow zucchini squash, sliced
1 1/2-2 c. broccoli (florets and stems, cut into small pieces)
10-12 oz. Straw mushrooms (we used canned, but you can use fresh too)
1/2 c. bean sprouts
1/2 c. water chestnuts
1/2 c. bamboo shoots
1/4 c. chopped red bell pepper

(this is where it gets weird)
1 small can pineapple chunks (unsweetened, be sure to save the juice)
1 small can mandarin orange slices
1 ripe mango, peeled, seeded, and sliced

Sauce: about 1 - 1 1/2 c. tamari
pineapple juice (leftover from the can)
3-4 Tbs. cornstarch (or enough to make desired thickness)
about 2 Tbs. water
2 tsp. grated fresh ginger

First to go in the wok was the oil, scallions, and garlic. Use enough
oil so that it'll coat all the veggies but not make them slimy (I'd say
about 1/2 - 2/3 c.). Heat these ingredients until the garlic starts to
turn brown.
Then add the pea pods, squash, and broccoli. Cook about 3-5 min.
Then add the bean sprouts, water chestnuts, bamboo, and peppers. Cook
for a few more minutes, until veggies are slightly tender but still sort
of crisp.
Then add the pineapple, oranges, and mango. Cook about a minute, then
add the sauce. When the sauce starts bubbling, the stir-fry is done.

Serve over rice. Yum!

Answer 2

If you want 'easy', buy a couple of prepared bags of veg for stir fry. You'll need some dark soy sauce, sesame oil and brown sugar, oranges and either chicken breasts or frying steak. Slice the meat thinly. Grate some of the peel from the oranges and squeeze the juice over, add the peel and brown sugar mix and leave to marinate. Put a little oil in the wok or frying pan and heat, drop in the meat and add the marinade slowly until it becomes sticky. Remove from pan, heat some more oil and fry the veg adding soy sauce to taste, when almost done pour in a little sesame oil and cook for a few more seconds, add meat.

Answer 3

I don't usually think of fried rice as part of a grand dinner. It's a way of using rice leftovers really. As for the stir fry, keep it simple ie stick with the kiss method. Saute onion, garlic or both add his favorite meat cut into bite size pieces, about a cup of his favorite vegetable and "spice" it up with about a 1/4 cup each of two other vegies he likes well. You can also tease it with a touch of ginger, a light sprinkle of tabasco or ground chilli, or both. White rice is better than fried rice for going with a stir fry.

Answer 4

1)Chef: Niru Gupta

Ingredients: 1 cup rice
1 tbsp salt
120 gm oil
2 tsp garlic paste
1 cup spring onions-chopped fine
1/4 cup french beans-chopped fine
1/4 cup carrots-diced small
1/4 cup peas-shelled
2 tbsp celery-finely chopped
2 tsp soya sauce
1 tbsp vinegar
1 tsp chilli sauce

Method: Boil the rice with 1 tsp salt and 1 tbsp oil, till ?bite-like?. Drain and rinse under cold water. Leave in the colander and work 1 tbsp oil into it.

Heat the rest of the oil and saut?he garlic and onions, till onions are a light brown.

Add the beans and cook over low heat, till almost done.

Add the carrots, peas and celery and cook till all vegetables are bite-like.

Add the Soya sauce, vinegar and chilli sauce, mix well and add the rice.

Stir till rice and vegetables are well mixed and serve.

2)Chef: Fatima Mohd
Ingredients: Rice - cooked
carrot
shimla mirch
phalli
peas
vinegar
salt
chinese salt
Soya sauce

Method: Cut the vegetables in the shape of a cube and fry all the vegetables in little oil.

Add vinegar, salt, chinese salt and soya sauce.

Cook till all vegetables get little tender.

Add cooked rice and mix well.

3)Chef: Gayatri Patnaik
Ingredients: 200 gm flat beans
200 gm mooli
200 gm brinjal
100 gm mustard
1 medium size onion
2 green chillies
6 cloves of garlic
a few seeds of methi
1/2 tsp jeera
oil to cook

Method: Make fine paste of mustard, half an onion, garlic and one green chilly. Add just enough water to make this a paste so that you can drain out the paste to remove mustard covers if any.

Cut the beans to one inch strips, brinjals to one inch cubes and the mooli to half inch cubes.

Take oil in a kadai and fry jeera, methi and half teaspoon mustard. Add chopped onions and one green chilly.

After onions are transparent add all vegetables, add a little haldi and chilly powder and fry them for 5-7 minutes in full flame.

Add the mustard paste and salt to taste. Add chopped green dhania generously. Cook in full flame till it boils and reduce flame and cook till the mustard paste becomes thick.

Serve with rice.

(One can add fried prawns after frying the vegetables or only do with prawns to make the same a non-veg dish. South Indian add about 10 curry leaves before vegetables are added to get your home flavour. Green chilly qty can be increased based on your capacity.

Answer 5

try rice-a-roni fried rice mix,it's very good.then buy philly steak tofurkey.cook onion,scallion,tomato,green pepper and yellow pepper.together with a little olive oil or vegetable oil. season to tastes. if you like your food spicy you can add a scotch bonnet pepper or jalapeno..if you like an Asian flair you can add some soy sauce and a little brown sugar. either way this seems to go over well with my gran daughter who is a vegetarian...good luck and enjoy.

Answer 6

go to asda get some pre packed stir fry add paprika, little bit of mustard and a tea spoon of honey it's delish!

Answer 7

Go to Culinary Chef at http://www.culinarychef.com for recipes and special occasions menus.

Answer 8

I eat froed rice quite often and do enjoy it. http://fried-rice.tweilia.be/

Answer 9

call me 9892780162

Answer 10

Spicy Scallop Stir Fry with Snap Peas

Makes 2-3 servings

Ingredients:

1/4 cup soy sauce
2 teaspoons sesame oil
4 teaspoons rice vinegar
1/2 teaspoon red pepper flakes
1 1/2 tablespoons cornstarch
2 tablespoons peanut oil
1 onion, chopped
1 sweet red pepper, cut into 8 wedges
1/2 pound snow peas, trimmed
1 pound sea scallops, halved horizontally
1 teaspoon freshly grated ginger
3 cloves garlic, minced

Preparation:

In a bowl, combine soy sauce, sesame oil, vinegar, red pepper flakes and cornstarch, set aside.

Heat peanut oil in a wok. Add onion, stir-fry over medium heat until soft, 3 to 4 minutes. Add red pepper, stir-fry until tender, 5 minutes. Add snow peas, stir-fry for 2 minutes. Mix in scallops, garlic and ginger, stir-fry until scallops are opaque, about 3 minutes.

Pour in soy sauce mixture; stir-fry briefly, until thickened.



Gingered Vegetable Tofu Stir Fry

1/4 cup dry sherry
2 T. soy sauce
4 tsp cornstarch
1/2 tsp sugar
1 T. vegetable oil
2 tsp ginger root
1 lb. asparagus
10 oz. frozen asparagus
1 1/4 c. summer squash
1/4 c. Green Onions
10 1/2 oz. extra firm tofu
1/2 c. chopped almonds
2 c. cooked brown rice

For sauce, in a small bowl stir together water, dry sherry or wine, soy sauce, cornstarch, and sugar. Set aside.

Preheat the wok or large skillet over medium-high heat. Pour the cooking oil into the hot wok. (Add more oil if necessary during cooking.) Stir-fry the gingerroot in hot oil for 15 seconds. Add the fresh asparagus (if using) and squash; stir-fry for 3 minutes. Add the thawed asparagus (if using) and green onions; stir-fry about 1- 1/2 minutes more or until the asparagus is crisp-tender. Remove vegetables from wok.

Add tofu to the hot wok or skillet. Carefully stir-fry for 2 to 3 minutes or until lightly browned. Remove from wok. Stir the sauce. Add sauce to hot wok. Cook and stir until thickened and bubbly. Return cooked vegetables and tofu to the wok. Stir all ingredients together to coat with sauce. Cover and cook about 1 minute more or until heated through. Stir in almonds. Serve over rice. Makes 4 servings.


Stir Fry Vegetables With Chicken Or Pork

Ingredients

(4 servings)

10 ml 2 tsp Sunflower oil.
1 lg Onion, peeled and chopped.
2 Carrots peeled and cut into fine match sticks.
25 Cm 1 inch piece of fresh root ginger peeled and finely chopped.
1 Clove garlic, crushed.
275 g 10 oz chicken breast or pork fillet cut into fine strips
Quarter white cabbage finely chopped
100 g 3,5 oz mushrooms sliced.
250 g 8 oz bean sprouts.
15 ml 1 tbsp dry sherry
30 ml 2 tbsp soy sauce.


Instructions

Heat the oil in a wok or large non-stick frying pan, and stir fry the onion, carrots and ginger for 3 minutes stirring continuously. Add the garlic and stir for another minute. If using chicken or pork, remove the vegetables from the pan and fry the meat for 3 minutes. Return the vegetables to the pan with the cabbage, mushrooms and bean sprouts and stir fry for 2 minutes. Add the sherry and soy sauce, then cover and cook for 4 minutes.


Lamb and Pine Nut Stir-Fry

Ingredients

(1 servings)

2 oz Boneless Lamb
3 tb Water
1 1/2 ts Oyster Sauce *
3/4 ts Cornstarch
1/2 ts Grated Gingerroot
1/4 ts Instant Chicken Bouillon
3/4 c Bok Choy Cut In 1-inchPieces
1/4 c Sliced Fresh Mushrooms
1 tb Water
1 tb Cooking Oil
2 tb Pine Nuts, Toasted
1 x Hot Cooked Rice (Opt.)


Instructions

* Oyster sauce is an ingredient used frequently in Oriental cooking. ------------------- Partially freeze lamb. Thinly slice into bite-size strips. In a 1-cup measure stir together 3 T water, oyster sauce, cornstarch, grated gingerroot and chicken bouillon granules. Micro-cook, uncovered, on 100% power for 1 1/2 minutes or till mixture is thickened and bubbly, stirring every 30 seconds. Set aside. In a small nonmetal bowl combine bok choy, sliced mushrooms, and 1 T water. Cover with vented clear plastic wrap. Micro-cook, covered, on 100% power for 1 1/2 minutes or till bok choy is just crisp-tender. Drain. Cover and set aside. Preheat a 6 1/2-inch microwave browning dish on 100% power for 3 minutes. Add cooking oil to browning dish. Swirl to coat dish. Add lamb strips. Micro-cook covered, on 100% power for 1 to 2 minutes or till lamb is done. Drain off fat. Stir in oyster sauce mixture. Micro-cook, uncovered, on 100% power about 30 seconds or till mixture is heated through. Toss lamb mixture with toasted pine nuts and bok choy mixture. Serve over hot cooked rice, if desired.



Sweet and Sour Beef Stir Fry

Ingredients

(2 servings)

8 oz Beef flank or round steak
4 tb Salad oil
1/2 c Diagonally sliced carrots
1/4 c Green bell pepper,cut into
Squares
1/2 c Snow peas
1/2 ts Ground ginger
1 md Clove garlic,minced
1 tb Cornstarch
1 cn 10 1/2 oz. ready to serve
French onion soup
1 tb Cider vinegar
1 ts Sugar


Instructions

Place steak in freezer until partially frozen for easier slicing.On a cutting board,slice beef,crosswise of grain,into 1/4" wide strips. In a 10" skillet or wok over high heat with 3 tsp. hot oil,cook carrots and green bell pepper for 2 minutes,stirring quickly and frequently. Add snow peas;stir fry 2 additional minutes.With a slotted spoon,remove vegetables to a plate. Add remaining oil,ginger,garlic and beef to skillet; stir fry until meat loses pink color,about 2 minutes. In a small bowl,blend cornstarch with soup;stir in vinegar and sugar.Gradually,stir into skillet;cook,stirring constantly until thickened. Return cooked vegetables to skillet;heat thoroughly.Serve over rice,if desired.Makes 2 servings.


Stir Fry of Broccoli & Chicken

Ingredients

(4 servings)

1 lb Skinned & Boned Chicken
Breasts, Trimmed
6 c Broccoli Florets (From About
2 lb Broccoli
2 lg Red OR Green Peppers,
Quartered Lengthwise & Cut
Cross-Wise Into 1/8 Inch
Wide Strips
1 lg Onion Halved Lengthwise
And Cut Into 1/4 in. Thick
Slices
2 lg Cloves Garlic Minced
1/2 ts Dried Thyme (Crumbled)
1 ts Dried Basil Crumbled
1/2 ts Freshly Ground Pepper
1/2 ts Salt
4 tb Freshly Grated Parmesana


Instructions

Pound Breasts Between Waxed Paper To Thickness Of 1/4 Inch. Wrap Each Chicken Breast Separately in Plastic & Freeze Until Firm But Not Solid.Cut Chicken Crosswise Into 1/8 Inch Wide Strips. Cover Broccoli With Cold Water in Medium Bowl. Coat Heavy Skillet With Vegetable Spray. Add Olive Oil & Heat Over High Heat 1 Min. Add Red Peppers (OR Green), Onion, Garlic, Basil, Thyme, Pepper & Rosemary To Pan. Stir Fry 2 Min. Drain Broccoli, But Do Not Shake Off Excess Water And Add To Skillet. Stir Fry 3 Min.Reduce Heat To Medium-Low, Cover & Steam 2 Min. Stir in Chicken. Cover & Steam Util Chicken Is Almost Cooked Thru, About 1 Min. Uncover & Increase Heat & Stir Fry Until Liquid Reduces Slightly, About 1 Min. Divide Among Heated Plates. Top Each Portion With 1 T. Parmesan.



Spicy Sesame Beef Stir-Fry

Ingredients

(2 servings)

1/2 lb Tender boneless beef, such as sirloin, cut crosswise into scant 1/4 inch slices
1 1/2 tb Sesame seeds
1 lg Broccoli stalk
1/2 Yellow bellpepper, thinly sl
1/2 c Canned beef broth
2 tb Soy sauce
1 tb Ginger, peeled, minced
1 lg Garlic clove
1 ts Cornstarch
1/4 ts Dried crushed red pepper
3 tb Vegetable oil


Instructions

Combine beef strips with 1-1/2 tablespoons sesame seeds in small bowl. Toss to coat well. Cut florets off broccoli stalk. Peel stalk and thinly slice crosswise. Combine broccoli florets and stalk with yellow pepper in medium bowl. Stir broth, soy sauce, ginger, garlic, cornstarch, and crushed red pepper in small bowl until cornstarch dissolves.
Heat 1-1/2 tablespoons oil in wok or heavy large skillet over high heat. Add beef and stir-fry until brown, about 2 minutes. Using slotted spoon, transfer beef to plate. Heat remaining 1-1/2 tablespoons oil in wok. Add broccoli and peppers and cover wok. Add beef and accumulated juices from plate. Simmer until sauce thickens, stirring occasionally, about 1 minute. Transfer beef mixture to platter. Sprinkle with toasted sesame seeds if desired and serve.



Asparagus Cashew Stir-Fry

Ingredients

(4 servings)

4 c Hot cooked Brown Rice

SAUCE:
3 tb Soy sauce
2 tb Cornstarch
1 1/2 c Water or vegetable stock
1 tb Minced Gingerroot
1 ts (pref toasted) Sesame Oil
1/4 ts Dry crushed red pepper
1 ds White pepper

ND STEP:
2 tb Safflower oil
1 lb Fresh Asparagus *
4 x Scallions, chopped
1 x Sm sweet red pepper, chopped
1 x Clove Garlic, minced
1 c Cashews **


Instructions

* woody parts of stems removed, tender part cut into 3" lengths (3 cups) ** dry-roasted and unsalted, or raw slivered almonds GARNISH: mandarin orange sections and toasted sesame seeds, optional Cook or reheat brown rice. In small bowl, combine soy sauce and cornstarch. Stir in remaining sauce ingredients; set aside. In a wok or large skillet, heat oil. Stir-fry asparagus, scallions, pepper, and garlic until vegetables are crisp/tender. Stir sauce mixture; pour it over the vegetables and stir until it is thickened and bubbly. Reduce heat; fold in cashews. Cover and cook 1 minute, until cashews are heated through. Serves 4-6




WOK AROUND THE CLOCK------------------------------------- Spr spatulas toss food high into the air above the pot. Tie a tea towel around your head and make noises like a samurai warrior. You'll have your family or friends laughing hysterically, but chances are you won't be cooking effectively. Speed and control are the keys to a successful stir-fry. The ancient Chinese invented stir-frying as one of their more than 50 methods of food preparation. However, many recipes now use the technique for many non-Asian dishes. It's quick, requires little fat, and leaves food with a toothsome texture we enjoy today. While it's possible to adapt many recipes to stir-frying, oil rather than butter should be used. Dairy solids in butter burn at a very low temperature--about 250F--so it can only be added as a flavoring agent once food is cooked. Oil, on the other hand, doesn't begin to smoke until more than 400 degrees, so it's a better choice. Another key principle: Never place too much food in a wok or skillet at a time. Food must be able to be seared all over, without steaming from being buried under a layer of food. Stir-frying itself is a very quick process, so the food must be sitting in bowls or dishes placed within arm's reach, ready to be cooked. Cut all the pieces the same size, have your seasonings at hand, and make sure that any partial cooking of vegetables--such as blanching broccoli or carrots--is complete. If your grocery store has a salad bar, it can save a lot of preparation time. Go through the salad bar and measure out just the ingredients needed for a recipe. Place the wok or skillet over a high flame, and heat it very hot. Listen for the sound of sizzles. If a few drops of water evaporate immediately, the pan is ready. Add the required amount of oil to the pan, and swirl it around gently to coat all sides. At this point, it's time to add the food, and keep it moving in the pan. If stir-frying in a wok, use a wire mesh spoon designed for the job. If stir- frying in a skillet, use a spoon that will reach to all places on the bottom, and with which you can keep food moving. It's important to add ingredients in the order given, and stir constantly. In some recipes, liquid is added and the pan is covered for a brief time. In other recipes, it's fry and eat. Whatever the method--wok or skillet--you can stir-fry dinner in less time than it takes to watch a commercial on the evening news.