Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics : Stir Fry Vegetable Recipes Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics

Monday 19 January 2015

Stir Fry Vegetable Recipes Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics

Stir Fry Vegetable Recipes Biography

Source:- Google.com.pk

Almond Vegetable Stir Fry

1 teaspoon cornstarch
1 teaspoon sugar
3 tablespoons cold water
2 tablespoons reduced-sodium soy sauce
1 teaspoon sesame oil
4 cups fresh broccoli florets
2 tablespoons canola oil
1 large sweet red pepper, cut into 1-inch chunks
1 small onion, cut into thin wedges
2 garlic cloves, minced
1 teaspoon fresh ginger
1/4 cup slivered almonds, toasted

In a small bowl, combine the cornstarch and sugar. Stir in the water, soy sauce and sesame oil until smooth; set aside.

In a large nonstick wok or skillet, stir-fry broccoli in hot oil for 3 minutes. Add the pepper, onion, garlic and ginger; stir-fry for 2 minutes. Reduce heat; stir the soy sauce mixture. Stir into vegetables along with nuts. Cook and stir for 2 minutes or until thickened.

Excerpted from Almond Vegetable Stir Fry - A Black Girl's Guide To Weight Loss

Thank you for this Erika! I’ve been doing stir fry quite often lately, especially since it makes a quick dinner. I use the frozen mixed peppers, which help out a lot for me since I’m usually in need of extra time. It didn’t register in my head to use cornstarch. I’ll remember this for tonight – tofu and veggie stir fry…I may just toss in a few almonds :-)

Excerpted from Almond Vegetable Stir Fry - A Black Girl's Guide To Weight Loss

Ingredients

    1 teaspoon cornstarch
    1 teaspoon sugar
    3 tablespoons cold water
    2 tablespoons reduced-sodium soy sauce
    1 teaspoon sesame oil
    4 cups fresh broccoli florets
    2 tablespoons canola oil
    1 large sweet red pepper, cut into 1-inch chunks
    1 small onion, cut into thin wedges
    2 garlic cloves, minced
    1 tablespoon minced fresh gingerroot
    1/4 cup slivered almonds, toasted

Directions

    In a small bowl, combine cornstarch and sugar. Stir in water, soy sauce and sesame oil until smooth; set aside.
    In a large nonstick wok or skillet, stir-fry broccoli in hot oil 3 minutes. Add pepper, onion, garlic and ginger; stir-fry 2 minutes. Reduce heat. Stir soy sauce mixture; stir into vegetables with nuts. Cook and stir 2 minutes or until thickened. Yield: 5 servings.

Nutritional Facts

One serving (3/4 cup) equals 143 calories, 10 g fat (1 g saturated fat), 0 cholesterol, 260 mg sodium, 11 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 2 vegetable, 2 fat.

have begun having one meatless dinner per week, and this is the latest recipe I tried. I did not have sesame oil, so I used canola; I have no doubt the sesame oil would be even better. Otherwise, I followed the recipe as written with the exception of adding a sprinkling of crushed red pepper. My husband and both enjoyed this served over rice. We loved the crunch that the almonds provided. Next time, I may add some sliced water chestnuts for additional crunch, but his is very good as written."

1 tablespoon oil
1 medium onion, sliced thin
1 cup diagonally sliced carrots
2 cups broccoli florets
2 cups sugar snap peas
1 large red bell pepper, cut into strips
1 tablespoon reduced sodium soy sauce
1 teaspoon McCormick® Garlic Powder
1 teaspoon McCormick® Ginger, Ground
2 teaspoons McCormick® Sesame Seed , toasted

Directions

    Heat the oil in wok or large deep skillet on medium-high heat. Add onion and carrots; stir fry 2 minutes. Add remaining vegetables; stir fry 5 to 7 minutes or until vegetables are tender-crisp.
    Add soy sauce, garlic powder and ginger; stir-fry until well blended. Sprinkle with sesame seed. Serve over cooked rice, if desired.

Stir Fry Vegetable Recipes Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics