Stir-fry Cooking Help?

Question

My mom and I went to the farmer's market and bought a ton a vegetables and want to make stir-fry. But I don't know how to make a sauce to stir-fry it with. It's just a vegetarian stir-fry. Any help appreciated :)

Answer 1

STIR - FRY VEGETABLE MEDLEY

Serves 4.

4 tbsp. pineapple juice

2 c. broccoli florets

2 c. cauliflower florets

Butter substitute equiv. to 2 tbsp. butter

1/2 tsp. onion powder

Dash or 2 of soy sauce

2 tbsp. crushed pineapple

In a non-stick wok or large skillet, heat pineapple juice to bubbling stage. Add broccoli and cauliflower and toss to coat with juice. Add butter substitute, onion powder and soy sauce and stir-fry on high heat for several minutes until vegetables are done to the crisp-tender stage, or to your likeness. (Do not overcook.) Add crushed pineapple and toss gently for another minute.

GARDEN VEGETABLE STIR-FRY

Serves 6.

2 med. carrots

2 c. green beans, bias-sliced into 1-inch lengths

2 c. sliced cauliflower

2 tbsp. cold water

1 1/2 tsp. cornstarch

2 tbsp. soy sauce

2 tsp. sugar

Dash of pepper

2 tbsp. cooking oil

1 med. onion, cut in thin wedges

1 c. sliced zucchini

Cut carrots into thin sticks. In covered saucepan, cook carrots and green beans in boiling salted water for 3 minutes. Add cauliflower. Cover and cook 2 minutes more; drain well.

In small bowl, blend water into cornstarch; stir in soy sauce, sugar, and pepper. Set aside.

Preheat wok or skillet over high heat; add oil. Stir-fry onion for 1 minute. Add rest of vegetables, stir-fry 2 minutes, or until crisp-tender. Stir soy sauce mixture; stir into vegetables. Cook and stir 3-4 minutes or until thickened and bubbly. Serve at once.

VEGETABLE STIR FRY

Serves 8.

1 1/2 c. broccoli, cut into 1 inch pieces

3 med. carrots, bias-sliced

1 1/2 c. cauliflower, cut into 1 inch pieces

1 zucchini, cut in slices

1 c. snow peas

1 c. cabbage, chopped, use red and green

1/2 c. celery, bias-sliced

1 c. onion, cut in thin wedges

1/2 c. water chestnuts, drained and thinly sliced

1/2 c. bamboo shoots, halved lengthwise

1/2 c. green pepper, cut into 1 inch pieces

1 tsp. salt

1/2 tsp. sugar

3 tbsp. soy sauce

2 tbsp. oyster sauce

3 tbsp. dry sherry

2 tbsp. cornstarch

1/4 tsp. ground ginger

1 clove garlic, minced

4 tbsp. peanut oil or cooking oil

In a small bowl combine cornstarch, salt, sugar, ginger, blend in soy sauce, oyster sauce and sherry. Set aside.

Preheat a Wok or large skillet over high heat; add oil, stir fry broccoli, carrots, cauliflower, for about 2 minutes or until crisp-tender, remove from Wok (add more oil) and then add rest of vegetables, stir fry another 2 minutes, stirring constantly. Return all the vegetables to Wok or skillet. Add water chestnuts, bamboo shoots. Stir soy mixture, stir into Wok. Cook and stir until thickened and bubbly. Cover and cook 1-2 minutes more. Serve with rice.

hope these help.                good luck and enjoy.

Answer 2

This is my go-to veggie stir fry recipe. Vegetables can be adjusted to what I have on hand, but this is the base line for it, and it's pretty easy  :)

2 teaspoons cornstarch

1/2 cup cold water

3 tablespoons soy sauce

1 cup fresh broccoli florets

1 medium carrot, thinly sliced

1/2 small onion, julienned

1 tablespoon vegetable oil

1 cup shredded cabbage

1 small zucchini, julienned

6 large mushrooms, sliced

1/2 teaspoon minced garlic

Hot cooked rice

In a small bowl, whisk the cornstarch, water and soy sauce until smooth; set aside. In a large skillet or wok, stir-fry the broccoli, carrot and onion in oil for 5 minutes. Add the cabbage, zucchini, mushrooms and garlic. Stir-fry until vegetables are tender. Stir soy sauce mixture; add to skillet. Cook and stir until thickened. Serve with rice if desired.