what are some delish stir fry veggie dishes?

Question

Will start my reducing tom?

Answer 1

Beef with Scallions, Tomato, and Ginger Recipe

1 pound flank steak, very cold (See Cook's Note.)
2 tablespoons dry sherry
2 tablespoons soy sauce
2 teaspoons dark sesame oil
1 1/2 teaspoons cornstarch
1 teaspoon sugar
2 tablespoons vegetable oil
1 bunch scallions, cut into 2-inch long pieces, whites and greens kept separate
2-inch piece fresh ginger, peeled and chopped (preferably young ginger), (See Cook's Note.)
1 pound ripe tomatoes, cut into large chunks (into 8ths) (about 3 to 4 medium tomatoes)
1 tablespoon hoisin sauce, mixed with 1 tablespoon water
Steamed rice, for serving

Cut the beef against the grain into thin strips about 2 inches long (by 1/4-inch thick). In a large bowl, whisk together the sherry, soy sauce, sesame oil, cornstarch, and sugar. Add the beef and mix well. Set aside.
Preheat a large non-stick skillet over high heat. Add 1 tablespoon of the oil and heat until very hot. Add the scallion whites and beef mixture to the skillet, arrange it in a single layer, and cook, without stirring, until well-browned on the bottom and still pinkish inside, about 1 minute. (It is key to only partially cook the meat at this stage, since it will be finish cooking later in the sauce.) Transfer to a bowl.

Return the skillet to the heat and add the remaining oil. Add the ginger and cook, stirring, until fragrant, about 30 seconds to 1 minute (only a few seconds if using young ginger). Add the scallion greens and tomatoes and cook until slightly softened and saucy, and tomato skin begins to wrinkle, about 1 minute. Return the beef and any collected juice to the skillet, add the hoisin sauce, and cook, stirring, until thick, about 30 seconds more. Season, to taste. Transfer to a serving platter and serve immediately with rice.

Cook's Note: Slicing meat thinly can sometimes be difficult. To make it easier to slice, chill it in the freezer until just firm. Young ginger has a pale golden skin and a bright, new flavor that isn't as assertive as its older self.

Answer 2

INGREDIENTS
2 teaspoons cornstarch
1/2 cup cold water
3 tablespoons soy sauce
1 cup fresh broccoli florets
1 medium carrot, thinly sliced
1/2 small onion, julienned
1 tablespoon vegetable oil
1 cup shredded cabbage
1 small zucchini, julienned
6 large mushrooms, sliced
1/2 teaspoon minced garlic
Hot cooked rice
DIRECTIONS
In a small bowl, whisk the cornstarch, water and soy sauce until smooth; set aside. In a large skillet or wok, stir-fry the broccoli, carrot and onion in oil for 5 minutes. Add the cabbage, zucchini, mushrooms and garlic. Stir-fry until vegetables are tender. Stir soy sauce mixture; add to skillet. Cook and stir until thickened. Serve with rice if desired.

Answer 3

You can really make this with whatever veggies you like - also add some cubed tofu to make it a little heartier!...

GARDEN VEGETABLE STIR-FRY

2 med. carrots
2 c. green beans, bias-sliced into 1-inch lengths
2 c. sliced cauliflower
2 tbsp. cold water
1 1/2 tsp. cornstarch
2 tbsp. soy sauce
2 tsp. sugar
Dash of pepper
2 tbsp. cooking oil
1 med. onion, cut in thin wedges
1 c. sliced zucchini
1 tsp. chopped garlic
1 tsp. chopped ginger

In small bowl, blend water into cornstarch; stir in soy sauce, sugar, and pepper. Set aside.

Preheat wok or skillet over high heat; add oil. Stir-fry onion, garlic and ginger for 1 minute. Add rest of vegetables, stir-fry until crisp-tender. Stir soy sauce mixture; stir into vegetables. Cook and stir 3-4 minutes or until thickened and bubbly. Serve at once.

I hope this helps!

Answer 4

Here's a quick one. Get a bag of frozen stir-fry veggies, buy some fresh mushrooms (& apples if you dare try the taste). Just add your favorite sauce.

Answer 5

Not to be flip, but cut up veggies you like together and fry up with your favorite sauce.

Answer 6

rice peppers and soy sauce. and if you want fake-steak. its really easy and yummy as ****