Vegetarian Stir Fry Recipe

Vegetarian Stir Fry Recipe

Here is a tasty vegetarian stir fry recipe that only uses vegetables that compliment each others taste, it is very delicious indeed. It is easy and quick to cook and has very fabulous flavors.  The gluten free pasta has amazing texture to this stir fry recipe and makes it unnecessary to use noodles.  Stir fried vegetables are a wonderful dish to eat at any time of the day, be it breakfast, lunch or dinner. Vegetables have wonderful flavors all of their own and is proven to provide lots of health benefits, which makes it a wonderful and fantastic way of cooking.  As a common knowledge, the vegetables do not only contain the vitamins and the minerals we need, it also contains water and they are a great source of fiber necessary for the body.  The vegetarian stir fry uses no gluten, eggs or dairy making it even the best health meal to eat.

So let us start cooking and taste this tantalizing vegetarian stir fry recipe.

INGREDIENTS:

• 1 large carrot, peeled and cut into strips
• 1 onion, peeled and cut into slices
• 1 piece of red pepper/capsicum cut into chunks
• 1 piece orange pepper or capsicum cut into chunks (to provide a colorful mix)
• 2 to 3 inch fresh ginger blended with splash water
• Tamari sauce (gluten free please)
• Salt and pepper to taste
• Olive oil
• 2 large handfuls of Kale
• 2 handfuls of Gluten free Pasta
• ½ cup zucchini cut into strips
• ¼ cup Turnip cut into small strips
• A pinch of pumpkin seeds

NOTE: If you love the taste of ginger just add a little more as desired, but if you only like a light taste of ginger, then just add a lesser amount.  If you totally dislike ginger, you can omit it and this stir fry will still taste fabulous.

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PROCEDURE:

• Place your pasta (gluten free) in some hot water on a pan, lightly salted, to soak until they are softened.  Set aside for the stir fry.
• Heat 1 tablespoon of olive oil in a wok over medium high heat.  As it starts to smoke, stir fry your vegetables starting with the carrots, turnips and onions for about 8 to 10 minutes.  Please do not brown them, cook them just enough to soften them up.  Cook the vegetables first according to their texture of hardness.  
• Then you can now add your red and orange peppers or capsicums and the zucchini.  Constantly stir fry the vegetables very well.  
• Rinse your kale in a sieve or colander and then add the, to your stir fry.   Stir fry and add the fresh ginger if you are using.  Toss and stir for about 5 minutes. 
• At this point, your gluten free pasta should be done by now, drain the water and add them to your stir fry.  
• As you continue stir frying, sprinkle the pumpkin seeds onto the vegetarian dish. 
• Continue cooking for about two minutes more and then add a few splashes of tamari sauce and a small pinch of salt and pepper to taste, not so much salt though.
• Serve while it hot.  Great for dinner.  You can also serve it with some braised tofu is desired.

Enjoy this vegetarian stir fry recipe at home.  It is easy and quick to prepare.  Please continue cooking.  

You can also visit here to learn on how to cook Vegetarian Stir Fry Recipe.

Vegetarian stir fry recipe

Vegetarian Stir Fry Recipe

There are those who prefer stir fried vegetables than others who love meat and or protein in their stir fries.  Vegetarian stir fry recipes are commonly designed by nutritionist to encourage the individual to refrain from taking so much fat and salt in your body.  These recipes are balanced according to the nutritional needs of the human body and are favorably tasteful enough for the diner.  

This 30 minute vegetarian stir fry is a side dish version which is both colorful and fresh tasting.  If you want to make it the main dish, just add two cups of cooked chicken to make it an instant main dish for the entire family.  This recipe is designed for 4 servings and can be prepared in 30 minutes. 

INGREDIENTS:

• ½ cup dry sherry
• 2 tablespoons vegetarian oyster sauce or oyster sauce
• 2 teaspoons toasted sesame oil
• ¼ teaspoon salt
• 1 tablespoon cooking oil
• 3 medium carrots, cut into thin bias slices (1 1/2 cups)
• 2 medium stalks celery, cut into thin bias slices (1 cup)
• 4 ounces fresh shiitake mushrooms, stem removed and sliced (1 ¾ cups)
• 1 medium red or green sweet pepper, cut into thin bite size strips (1 cup)
• 3 green onions, cut into ½ inch pieces
• 3 cups hot cooked steamed rice
• 1 green onion, thinly sliced (optional)
• 1 tablespoon toasted sesame seeds

PROCEDURE:

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• For the sauce; in a small bowl, combine sherry, oyster sauce, sesame oil and salt.  Stir to mix. Set aside.
• Pour cooking oil in a wok or a 10 inch non stick skillet.  (Add more oil as necessary during cooking.) Preheat the wok over medium high heat.  Once the oil starts to smoke, add carrots and stir fry for about 1 minute.  Then you can add the celery and the mushrooms and stir fry again for another 2 minutes.   Then add the sweet pepper and the 3 green onions and stir fry fro 1 ½ to 2 minutes more or until vegetables are crisp tender.  Remove the wok or skillet from the heat.  
• Stir in the sauce.  Slowly and carefully add sauce to the wok or skillet.  Return the wok to the heat.  Cook and stir until bubbly.  Cook and stir 1 to 2 minutes more until the sauce is slightly thickened.  Test taste the dish and adjust your taste according to your desire.  
• Remove the vegetables to a clean platter and sprinkle with the remaining 1 t5hinly sliced green onion, if you like, and toasted sesame seeds.  Serve immediately while it is hot with the steamed cooked rice.   This can make about 4 servings.

NOTATION: To toast the sesame seeds, spread a thin layer in a shallow baking pan.  Bake in a 350 degree F oven for 7 to 10 minutes or till light brown, stirring once or twice.  

This vegetable stir fry recipe is very easy and quick to prepare.  Just make sure you have that sesame oil at home to do the trick. Enjoy and please continue to cook.

You can also visit here to learn on how to cook Vegetarian Stir Fry Recipe.