Easy and quick stir fry vegetables dinner | Sasha’s Homemade Cooking
Easy and quick stir fry vegetables dinner.
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STIR FRIED VEGETABLES | recipe perfect side dish
1/4 of a medium cabbage
2 cups Chopped long bean or green bean
1 large carrot Chopped
1 small crown Chopped broccoli
1 large onion Chopped
2 tbsp minced garlic
1/2 green & red bell pepper Chopped
6 tbsp butter. 2 to Sautee & 4 for veggies
1 tsp seasoned salt
1 tsp complete seasoning
1 tsp bouillon
1/2 tsp black pepper
link to my All-purpose seasoning..
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Stir Fry Vegetables with Tofu | Restaurant Style Stir Fry Recipe - How to make Stir Fry at home
Vegetable Stir Fry Recipe/ Restaurant Style Stir Fry Recipe - How to make Stir Fry at home
00:00 - Chopping the Veggies
01:40 - Cooking Veggies
01:48 - Preparing Sauce
02:58 - Adding Hard Veggies
03:55 - Adding Tofu
04:14 - Adding sauce
04:20 - Adding Bell Peppers and Zucchini
04:55 - Plating
05:15 - About the Kissan Konnect App
05:38 - Meghna Tastes the Stir Fry Veggies
Ingredients :
Oil (for frying)
Some chopped veggies (Mushroom, Carrot, Broccoli Florets, Baby Corns, Bell Peppers, Zucchini)
1 medium sized Onion, cut into cubes
2 tbs Soya Sauce
2 tsp Vinegar
2 tsp Brown Sugar
Crushed Black Pepper
Salt to taste
3-4 finely chopped Garlic Cloves
Finely chopped Green Chillies (as per taste)
Tofu (cut into cubes and tossed in little Oil)
Method :
Heat up the pan, add Oil (alternatively Olive Oil can be used)
Dilute 2 tbs Soya Sauce with 2 tsp Vinegar and 2 tsp Brown Sugar (keep it aside)
Add crushed Black Pepper and Salt to taste into this mixture
Further add 3-4 finely chopped Garlic Cloves
Add finely chopped Green Chillies (as per taste)
Add chopped Mushroom and saute
Then add chopped Carrot, Baby Corn and Broccoli
Add 1 medium Onion, cut into cubes
Cook for 5-7 min until it's light golden-brown
Now add Tofu, slightly roasted in Oil
Add chopped Zucchini and Bell Peppers
Add Soya Sauce mixture
Cook for another 5 min and it's done
Enjoy this Healthy, Delicious & Quick Stir Fry Vegetables with Tofu
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Quickest Vegetable Stir Fry For Dinner
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Chicken & Veggie Stir-Fry
Here is what you'll need!
Chicken & Veggie Stir-Fry
Servings: 6
INGREDIENTS
1 pound chicken breast, cubed
Salt, to taste
Pepper, to taste
1 pound broccoli florets
8 ounces mushrooms, sliced
3 tablespoons oil for frying
Sauce
3 cloves garlic, minced
1 tablespoon ginger, minced
2 teaspoons sesame oil
⅓ cup reduced sodium soy sauce
1 tablespoon brown sugar
1 cup chicken broth
¼ cup flour
PREPARATION
1. In a large pan, on medium-high heat, add 1 tablespoon of oil. Once the oil is hot, add chicken, season with salt and pepper, and sauté until cooked through and browned.
2. Remove cooked chicken from pan and set aside.
3. In the same pan, heat 1 tablespoon of oil and add mushrooms. When the mushrooms start to soften, add broccoli florets and stir-fry until the broccoli is tender. Remove cooked mushrooms and broccoli from the pan and set aside.
4. Add 1 tablespoon of oil to the pan and sauté garlic and ginger until fragrant. Add the remaining sauce ingredients and stir until smooth.
5. Return the chicken and vegetables to the saucy pan, stir until heated through.
6. Serve with hot rice or noodles.
7. Enjoy!
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Vegetable stir fry – How to prepare in four easy steps (with in-depth explanation)
Vegetable stir-fry is a quick and easy Chinese dish.
Recipe: Please refer to the blog post: )
Ingredients A (vegetables)
100 g broccoli
100 g cauliflower
100 g carrot
100 g snow peas
100 g capsicums
Ingredients B (Seasonings)
1 teaspoon salt
3/4 teaspoon sugar
Dash ground white pepper
1 tablespoon oyster sauce
1/4 teaspoon cornflour
2 tablespoons water
1 tablespoon chopped garlic
1 tablespoon vegetable oil
Instructions
Prepping the vegetables
1. Cut the broccoli and cauliflower into florets.
2. Peel and cut the carrots into wedges.
3. Remove the stings of the snow peas.
4. Cut the capsicums into triangular pieces
5. Blanch the vegetables. Drained and set aside.
Stir-frying
1. Heat up the vegetable oil in the wok.
2. Saute the garlic until fragrant over low heat.
3. Add the salt, sugar, ground white pepper, oyster sauce, cornflour and water. Cook until the sauce becomes translucent.
4. Add the blanched vegetables. Stir-fried over high heat until it turns fragrant.
5. Dish out and serve.
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