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Red Cabbage and Kale Stir Fry

14 Apr

white bowl with kale and red cabbage stir fry

Red Cabbage and Kale Stir Fried Salad

*Vegan *Gluten-free

Prep. Time: 10 minutes
Cooking Time: 20 minutes
Serves 4
Approximate calories per serving: 375

Ingredients
2 TB olive oil

1 yellow onion, chopped

2 cloves garlic, minced

2 ts grated ginger (about 1 inch)

1 large bunch kale, washed and chopped

½ head red cabbage, sliced and rinsed

1 can kidney beans, drained

1 can garbanzo beans, drained

Salt, pepper, and red pepper flakes to taste

Directions

1. Heat oil over medium to high heat in a wok or large saute pan.

2. Add chopped onion and let cook 5 minutes.

3. Add garlic and ginger and cook for 30 seconds.

4. Add kale, stir and cook for 5 minutes.

5. Add cabbage, stir, cover and cook 10 minutes.

6. Uncover, add kidney beans and garbanzo beans, cook for 5 minutes or until beans are hot.

7. Add salt, pepper, and red pepper flakes to your desire.

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5 Recipes for $50

19 Apr

Here were are at the beginning of a new week. This week’s recipe is full of comfort food, sweet and spicy flavor and some really quick meals. I guess I haven’t felt like spending a great deal of time in the kitchen lately (: I did discover this week that chicken wings taste great with Indian influenced spicing on them!

This Week’s Recipe List:

Tandoori Style Chicken Wings with a Yogurt Sauce
Slow Cooked Bacon and Beans with Cornbread
Vegan Bean Sprout and Spinach Stir Fry
Vegetarian English Muffin Pizza with Garlic Green Beans
Vegetarian Sweet and Savory Vegetable Casserole with Sage Rosemary Dumplings

[TABLE=18]

CLICK HERE for a PDF version of this shopping list

Bean Sprout and Spinach Stir Fry-Vegan

19 Apr

I always forget how awesome and easy stir fry is. I like this particular recipe because it is spicy and crunchy, two of my favorite characteristics of a dish.

Bean Sprout and Spinach Stir Fry
*Vegan*
Prep. Time: 10 minutes
Cooking Time: 15 minutes
Serves 4

Ingredients:

2 TB olive oil
1 onion, chopped
3 garlic cloves, minced
3 celery stalks, chopped
8 oz. fresh bean sprouts
1 lb spinach, washed and trimmed
1 bunch green onions, chopped
1 dried red chili pepper, minced
4 servings chow mein noodles

Sauce:
1 TB rice vinegar
1 TB sesame oil
2 TB soy sauce
1 TB corn starch
1/2 TB Chinese five spice

Directions:
1. Mix all ingredients for sauce in small bowl and set aside.
2. Start boiling water in a medium sauce pan (this will be for your chow mein noodles). When water starts to boil add noodles and cook 3 minutes. Separate with a fork while they cook. Drain.
3. Heat up wok over high heat. When pan is hot add olive oil. When olive oil is heated, add onions (you should hear them sizzle; you can test to see if the pan is ready by putting one piece on onion in first).
4. Cook onions 2-3 minutes until just browned. Add garlic for 30 seconds.
5. Add celery and cook 5 minutes; stir occasionally.
6. Add bean sprouts, spinach, green onions, and red chili pepper. Cook 5 minutes until spinach is wilted.
7. Add sauce and noodles to wok. Stir all ingredients together. Serve while hot!

Easy Vegetable Stir Fry

23 Sep

Easy Vegetable Stir Fry

Total Time: 20 minutes
Serves: 4

***This recipe is made with frozen vegetables so it cuts your prep time in half!***
***This is a very flexible recipe. Use whatever stir fry sauce and frozen veggie mix that you desire. You could add or omit other veggies depending on what you like and have on hand.***


Ingredients:

1 cup Vegetable Broth
2 TB Cornstarch
2 TB Stir-fry Sauce (soy sauce, teriyaki sauce)
1/2 ts Thai Chili Sauce
1 TB Olive or Canola Oil
2 cloves Garlic, chopped
1 pund Frozen Stir Fry Vegetables
1 Bell Pepper, sliced
1 1/2 cups Frozen Edamame
2 1/2 cups Coleslaw mix OR half head of cabbage sliced thinly
1 cup Bean sprouts
2 cups Chow Mein Noodles cooked according to the package

Directions:

1. In a small bowl mix together the broth, cornstarch, stir-fry sauce, and chili sauce. Set aside.
2. In a large deep skillet heat oil over medium high heat. Add garlic, frozen vegetables, frozen edamame, and bell pepper. Cook about 5 minutes, stirring frequently, until vegetables crisp tender. Drain pan if needed.
3. Stir in coleslaw mix, bean sprouts, chow mein noodles and sauce mixture. Cook, stirring constantly, until thickened.

Udon Noodle Stir Fry

11 Jun

Udon Noodle Stir Fry
VEGAN

Prep Time: 20 minutes
Total Cooking Time: 10 minutes
Serves 4

Found in:

Ingredients:
1 pound Udon noodles
1 TB oil
6 scallions, cut into 2 inch lengths
3 cloves garlic, crushed
1 TB fresh ginger, grated
2 carrots, cut into 2 inch lengths
5 oz snow peas, cut in half on the diagonal
3 oz bean sprouts
1 pound choy sum of bok choy, cut into 2 inch lengths
2 TB soy sauce
2 TB mirin
2 TB kecap manis
2 sheets roasted nori, cut into thin strips

Directions:
1. Add udon noodles to a pan of boiling water and cook for 5 minutes, until tender. Drain and rinse under hot water.
2. Heat the oil in a wok until hot, add scallions, garlic and ginger. Cook over high heat for 1-2 minutes, until soft. Add the carrot, snow peas, and 1 TB water. Toss well, cover and cook for 2 minutes.
3. Add teh noodles, bean sprouts, choy sum, soy sauce, mirin, and kecap manis. Toss until choy sum is wilted and coated with sauce. Stir in nori just before serving.

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