Perfect SALMON VEGETABLE MEDLEY STIR-FRY in less than 8 minutes using the FAST Cooking System
How To Stir Fry With Frozen Vegetables (5 Reasons Why) Best Frozen Asian Vegetables Stir Fry
Learn how to stir fry frozen vegetables. 5 Reasons why you should use frozen veggies for stir fry. Recipe for best frozen Asian Vegetables Stir Fry. Why bacon adds flavor to stir fry. Stir fry frozen vegetables can be just as delicious as fresh vegetables. Keep some frozen vegetables in your freezer so you can always have vegetables for stir fry. Recipe is below:
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RECIPE:
ASIAN VEGETABLES STIR FRY WITH BACON
3 to 4 cups Asian vegetables
4 oz. bacon
1 to 2 onions sliced
2 tablespoons sliced ginger
3 to 6 garlic cloves
1/2 teaspoon salt
1 to 2 tablespoons light soy sauce
2 to 3 tablespoons Chinese oyster sauce
Put frozen vegetables in a large bowl. Boil water and pour over frozen vegetables. Let stand for 1 to 2 minutes. Pour vegetables into a stainer. Pour more boiling water overt vegetables if they are still frozen. Let vegetbles dry out for a few minutes.
To Stir Fry:
Prehat a wok or pan at medium heat. Add 3 tablespoons cooking oil Then add the ginger and garlic. Stir fry for 30 seconds and push to the side. Add bacon and let sear. Then add onions and stir fry briefly. Turn heat setting to high. Add Asian vegertables. Add salt, light soy sauce and Chinese oyster sauce. Do final stir fry for 2 to 3 minutes. I like to eat Asian vegetables stir fry with hot steamed rice. Enjoy!
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FAST Vegetable Stir Fry | EASY Chinese Veggies Recipe
LEARN HOW TO COOK A FAST VEGGIE STIR FRY THAT'S BETTER THAN TAKEOUT
LAY HO MA!! Stir fry's can literally be put together in minutes and they are absolutely delicious. Join me in this episode and learn how to cook a fast and easy vegetable stir fry in just 10 minutes! Let's begin
Ingredients:
4 cremini mushrooms
1/4 red onion
3/4 green bell pepper
3/4 red bell pepper
60g broccolini
1/2 cup baby corn
1 tbsp hoisin sauce
1 tsp dark soy sauce
1 1/2 tbsp soy sauce
1 tsp black vinegar
splash of toasted sesame oil
drizzle of olive oil
Directions:
1. Quarter the cremini mushrooms. Roughly chop the red onion, green bell pepper, and red bell pepper. Chop the broccolini into bite sized pieces
2. To make the sauce, combine the hoisin sauce, both soy sauces, black vinegar, and toasted sesame oil
3. Heat up a nonstick pan to medium heat. Drizzle in some olive oil
4. Sauté the red onion and both bell peppers for a couple of minutes
5. Add the mushrooms and broccolini. Sauté for 3-4min
6. Add the baby corn and sauce. Sauté another couple of minutes, then plate and serve
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Vegetable Stir-Fry | ತರಕಾರಿ ಫ್ರೈ | Roasted Vegetable Medley | Simple & healthy Veggie Saute
A colorful medley of fresh veggies is so simple and healthy and can be enjoyed as a side dish.
INGREDIENTS:
2 tsp olive oil
3 cloves garlic, finely minced
2 carrots, chopped
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
1/2 green bell pepper, chopped
4 broccoli florets, chopped
1 zucchini, chopped
6 large mushrooms, chopped
1/2 tsp salt
1/2 tsp crushed red pepper
1/2 tsp black pepper powder
DIRECTIONS:
In a large saute pan over medium-high heat, add the olive oil and heat.
Add garlic and saute for 30 secs.
Add carrots. Close lid and cook until crisp-tender.
Add all veggies and continue to saute.
Add salt, crushed red pepper, pepper powder and stir well and cook just until veggies are tender.
Remove from heat and serve.
NOTE :
You can add veggies of your choice.
Chop all veggies to a thick bite size.
Do not over cook veggies, tastes good when tender-crunchy.
Use cast iron skillet for increased health benefits.
Enjoy this quick and healthy side dish :-)
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SHRIMP AND VEGETABLES STIR FRY/RESTAURANT STYLE STIR FRY RECIPE
#hearthealthystirfry #shrimpandveggiesstirfry #beststirfryrecipe
Ingredients
250 gms shrimp peeled and deviened
Salt and pepper
1tsp garlic powder
1tsp paprika
1 tsp cornstarch
1 cup cauliflower
1 1/2 cup broccoli
60 gms sitsaro
1 small carrots
1 medium onion
3 cloves garlic
1 tsp mined ginger
Stir fry sauce
60 gms oyster sauce
1 tbsp soy sauce
Salt
1 tbsp sugar
1 tbsp cornstarch
Knorr seasoning
1/2 cup water
Cooking oil for sauteing
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Vegetables Stir fry mix medley| Weight loss recipe| High fibre| Healthy Recipes by Dr. Zubeda Tumbi|
Worried about ageing wrinkled skin, poor digestion , constipation, high cholesterol and sluggish metabolism ? Let me update you on the goodness of vegetables – the colorful lively veggies are rich sources of complex carbohydrates, vitamins, minerals a lot of fibre and some proteins too. Vegetables besides being a source of important nutrients that help the body perform its basic functions, provides many other health benefits that help prevent or cure number of chronic diseases such as diabetes, obesity, cancer, neurodegenerative aging and cardio vascular diseases.
As a Clinical dietitian and Nutrition Consultant I recommend at least 200-300g of vegetables per person/per day in daily diets. The many bioactive compounds present in vegetables such as polyphenols, carotenoids, lycopene, tocopherols, flavanols and phytosterols help prevent disease and reverse them too!
Try this exciting blend of colorful vegetables cooked just right to ensure maximum nutrition advantage !
Nutrition per serve of Vegetables Stir fry mix medley
Low Calories only 112 per serve with Complex Carbs-16.5 g ,Protein-4.5 g, Fiber-6.2 g (1/5th of RDA ), Folates-132 mcg (1/2 of RDA), Vitamin C-109 mg (2 times RDA), Vitamin B6-0.3 mg (1/7th of RDA), Vitamin K-192 mcg (2 times RDA), B-Carotene- 1499 mcg ( 2times of RDA), Carotenoids -6713 mcg, Calcium-73 mg (1/10th of RDA ), Magnesium-65 mg (1/4th of RDA) , Potassium-655 mg (1/5th of RDA).
Vegetables Stir fry mix medley (serve 4)
Ingredients:
150 g sweet potato 2 medium
150 g red bell pepper (1 big)
100g Capsicum (1 big)
100 g onion (1 big)
100g peas
200g Baby spinach (1 bunch)
1 Tbsp Oregano
1 tsp cumin seeds
1 Green chilli
3-4 Garlic finely cut
1 Tbsp Ginger (Grated)
1 tsp Dry thyme herb
1 tsp Olive oil
Method:
1. Boil the Sweet potatoes and green peas in a pressure cooker for 2-3 whistles, keep the peas in 1 bowl to prevent nutrient losses.
2. Chop the baby spinach.
3. Cut the Capsicum and red bell pepper into big pieces.
4. Peel boiled sweet potato and cut into slices.
5. Heat olive oil in steel skillet.
6. Add dry thyme herb and onion.
7. Add finely chopped green chilli, garlic, grated ginger and cumin seeds.
8. Saute for sometimes.
9. Add steamed peas and finely chopped baby spinach.
10. Add capsicum, red bell pepper, and sweet potato.
11. Add oregano.
12. Saute for 5 minutes.
13. Serve hot with rice or roti and hot bowl of Kadhi / Dal / nonveg for a complete meal experience.
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For online or in-person consultation with Dr Zubeda Tumbi (Clinical Dietitian and Nutritionist)
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