What do you like to put in a vegetable stir-fry?

Question

Please include ingredients beyond vegtables such as tofu, etc. too. Spices, herbs, nuts, etc.? What do you eat the stir-fry on? Rice, pasta, etc? I am out of dinner recipe ideas. THANKS in advance.

Answer 1

Jasmine rice is a good bed, the rice is slightly sticky and holds well with chopsticks.
Basmati rice is also very tasty, not sticky like jasmine if you don't plan on using chopsticks.
I'm afraid I don't have a recipe I stick to, I just put in whatever vegetables are around. Peppers of various colors, carrots, broccolli, zucchini, muchrooms, onions, celery, water chestnuts,babycorn and so on. If you are in a pinch for time, there are many types of ready made flavouring sauces available. There are vegan choices available as well.
For protein and a nice crunch I like to add either peanuts, pecans, or slivered almonds. I toss these in the wok for a few minutes to toast them up, then put them aside, and top my stirfry with them.
Try vegweb.com for some ideas.

Answer 2

I love stir fry. I've used broccoli, snap peas, zucchini, onion, mushrooms, yellow or orange pepper, carrots, etc. The more veggies the better as it looks better and gives more of a varied taste. I love to add cashews or peanuts (add about five minutes before stir fry is finished cooking). I put my stir fry on a bed of jasmine rice - easy to make, comes in a bag, follow recipe on bag, makes the whole house smell so good!! I use bottled stir fry sauce - I try different ones each time.

Answer 3

I mix it up so it's not the same all the time. Bell peppers, broccoli, water chestnuts, bean sprouts, onions, snow peas etc.

I usually stir fry in sesame oil and add chopped garlic and teriyaki. I eat it plain or on top of brown rice.

Check out the Yahoo group called The Shortcut Vegetarian for tons of meat free quick recipes.

Answer 4

I like to use veggies like edamame, broccoli, red peppers. Sometimes I just buy a frozen veggie stir fry mix. I like to use garlic powder, sesame oil (not a lot, it's strong stuff), ginger powder (fresh ginger is good too), soy sauce, teriyaki sauce. Yum. Sometimes I dont use all those ingredients together. Definittely put some ginger and sesame oil in there tho. Yum. I also like to put those little crunchy noodle things on top and I put it all over brown or white rice.

Answer 5

Go for some odd vegetables like plantain or squash. Egg plant is good too. Pick a vegetable that you have never eaten before, cut it thin and add to your regular mix.

Add extra ginger, or try some more European type spices like allspice, nutmeg, and cloves. A little sage can work wonders.

Lemon or orange zest or poppy seed is good too.

For a change try serving on couscous or pilaf. We like it occasionally on chow main noodles.

Answer 6

use broccoli string beans carrots chinese corn and pea pods cook and heat if u can add crab meat to the mixture or shrimp stir fry it in garlic and olive oil and heat through put over brown rice and white rice

Answer 7

Not quite a stirfry but equally yummie. Enjoy!

MU SHU VEGETABLES
Serves 8

Ingredients
3 dried black mushrooms
1 cup tiger lily buds
1/4 cup jicama, peeled
1 small carrot
1 small zucchini
1 stalk celery
8 mandarin pancakes or flour tortillas
1 tsp minced garlic
1 tsp. minced fresh ginger
4 cups loose packed shredded cabbage
1 green onion, with top, thinnly sliced
1/4 cup vegetable broth
2 tbsp. soy sauce
1/2 tsp sugar
1/2 tsp cornstarch mixed with 1 tsp water
1/3 cup hoisin sauce

Soak lily buds and mushrooms separately in warm water for 30 min., drain.
Cut off and discard mushroom stems and slice caps into matchstick pieces.
Cut off hard knobby ends of lily buds and tie each bud into a knot. Set aside
buds a nd shrooms.

Cut jicama, zucchini, and celery into matchstick pieces, set aside in separate
bowls.

Wrap tortillas in clean towel, place in steamer and heat over simmering water
for 5 minutes.
Place Wok on high heat until hot. (You may need to spry with pam or use a
bit of water to protect from sticking.) Add garlic and ginger, cook while
stirring
until fragrant, not burnt, about 5 seconds. Add carrots and Stir fry
for 30 seconds. Add jicama, Zucchini, celery, cabbage, green onion, and
broth. Cover and cook for 2 minutes, or until vegies are crisp-tender.
Add shrooms, buds, stir in soy sauce and sugar. Add cornstarch
solution, stirring, until sauce boils and thickens.
To serve: spread a small amount of Hioisin sauce on each tortilla. Place about
3 tbsp. vegies in center of pancake, wrap like a burrito and eat out of hand.

Answer 8

vegetables

Answer 9

How about sopme meat, for cryin' out loud?