[Cover photo by kiwidutch... .] Vegetarian stir-fry recipes. For other stir-fry recipes, see my cookbooks Stirring Tales (includes stir-fry vegetable recipes that aren't vegetarian as well as beef, chicken, etc.), Stirring Tales of Pigs (pork) and Stirring Tales of the Sea (seafood). For stir-fry sauces, see Stirring Tales—Saucy!
This is so good! tasts like it came from a chinese restaurant. The brown rice is my choice but the noodles are still there if you prefer. The only secret to this is not to overcook the veggies.
The prep time is just starting the rice or pasta. The brown rice will take longer so be sure it has plenty of time.
This is an easy, tasty weeknight meal I adapted from a Moosewood cookbook. It comes together pretty quickly, especially if all your ingredients are ready to go in advance. If you're not into tofu, chicken would probably work fine.
This is a quick, healthy and very flavorful dish that you start by stir frying then end by steaming.
The slurry is optional. It gives the sauce a nice thickness.
I used Lee Kum Kee black bean garlic sauce and added 3 cloves of garlic so this is for garlic lovers. The vegetables are full of flavor and crisp! You can steam longer if you enjoy softer vegetables.
I opened the fridge, looked at the leeks in the garden and threw this stir fry together. It went over well so I thought I would post it. The colored sweet peppers are just to add a bit of color but they do add flavor so include them even if you only use green. Bragg that is mentioned as an option to Soy sauce is low sodium Soy sauce and can be purchased in Health food stores and some grocery stores
This is a very versatile vegetable dish that can be served over pasta or rice. The recipe calls for fresh mushrooms; however, it's equally good with dried shitake that have been reconstituted. This is from The New American Diet Cookbook.
I saw these in the market and I just couldn't leave them there. It should be Italian but I made it Asian style! This is a quick and easy dish! You are stir frying quickly to keep the vitamins from escaping. Taste before adding salt. Serve as is, over rice, noodles, or on a bed of greens....
Eggplant is so full of nutrients and is a very filling vegetable as well - great for people who are just getting used to a vegetarian diet and who are missing the 'chunky' texture of meat in a dish. This makes either a very nice vegetarian/vegan main dish or a nice side to compliment an East Indian or Middle Eastern main dish.
This recipe comes from Williams-Sonoma Essentials of Healthful Cooking. According to the intro they gave to the recipe "Spinach is one of the most nutritious vegetables." It went on to say that when it was cooked its nutrients become even more concentrated. It is high in iron, potassium and vitamins A and C; the leaves are rich in leutine and zeaxathin, phytochemicals that protect vision. Besides being healthy it is delicious!
I love this recipe because it makes a nice change from regular steamed broccoli. When I make this, I like to use a red pepper to get more color. You should also consider doing a mixture of red and yellow, or all three colors! This is a vegetable side dish recipe to serve 4 people: I hope you like it!
This is a wonderful side dish for an Asian style entree. Bok choy has a wonderful, crisp texture that is reminiscent of celery. You can easily add shrimp or chicken to make a main dish, but I recommend doubling the sauce if you do so. Simple and yummy:)