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Stir Fry Vegetables Recipe

www.mccormick.com
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Recipe and photo courtesy of www.mccormick.com
Use fresh vegetables in season to prepare Stir-Fry Vegetables.
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Servings:
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Ingredients
  • 1/4 cup water
  • 1 tablespoon soy sauce
  • 1 teaspoon McCormick® Garlic Powder
  • 1 teaspoon McCormick® Ginger, Ground
  • 1/4 teaspoon McCormick® Red Pepper, Crushed
  • 1 teaspoon cornstarch
  • 2 tablespoons oil, divided
  • 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
  • 2 teaspoons McCormick® Sesame Seed
Directions
PREP
15 mins
COOK
10 mins

1. Mix water, soy sauce and seasonings in small bowl. Stir in cornstarch until smooth. Set aside.

2. Heat 1 tablespoon of the oil in wok or large deep skillet on medium-high heat. Add onion and carrots; stir fry 2 minutes. Add remaining 1 tablespoon oil and remaining vegetables; stir fry 5 to 7 minutes or until vegetables are tender-crisp.

3. Stir soy sauce mixture. Add to skillet. Stirring constantly, bring to boil on medium heat and boil 1 minute. Sprinkle with sesame seed before serving. Serve over rice, if desired.

How to toast sesame seed: Heat a small skillet on medium heat. Add sesame seed; cook and stir about 2 minutes or until fragrant and golden brown. Immediately pour out of hot pan to avoid over-toasting.

 

Variation: Use McCormick® Gourmet Collection Black Sesame Seed or a combination of both sesame seeds.

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Use fresh vegetables in season to prepare Stir-Fry Vegetables.
Nutrition (per serving)
Calories: 59 Calories
Fat: 3 Grams
Protein: 2 Grams
Cholesterol: 0 Milligrams
Carbohydrates: 6 Grams
Sodium: 110 Milligrams
Fiber: 2 Grams
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Stir Fry Vegetables Recipe - Related Content

Cooking Tips & Advice
how to stir-fry pasta Article
A wok, which has deep tapered sides, is a traditional type pan used for stir-frying. A wok works well but is not a necessity. A nonstick deep skillet also works very well. If rice noodles or mung bean noodles are going to be added to the stir-fry, they are sometimes deep-fried in the wok or deep skillet first and then set aside while other ingredients are stir-fried according to the recipe.
how to stir-fry turkey Article
Stir-frying, like sautéing, is a cooking method that quickly cooks the turkey in a little oil, using high heat. The difference between the two methods is that sautéing cooks serving size pieces of meat and stir-frying involves cooking smaller size pieces that have been cut into strips, cubes or diced pieces all similar in size.
canning methods for vegetables and fruits Article
See More Information on Canning Vegetables and Fruits:Canning Vegetables and Fruits | Canning PreparationCanning Temperatures and Processing Times | Canning Safety, Storage, and Tips Boiling-Water-Bath | Pressure Canning There are two safe methods that can be used, boiling-water-bath and pressure canning.
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Preparing Fried Rice with Uncooked Rice | Preparing Fried Rice with Previously Cooked Rice There are many methods used for preparing fried rice recipes, but two methods that combine the moist heat methods of boiling/absorption/steaming and the dry heat methods of frying/stir-frying are among the most popular.
Glossary Terms
stir fry pan Glossary Term
stir-fry pan, stirfry pan,
stir-fry Glossary Term
1. A basic Asian cooking method that generally uses a wok for the cooking, but also can be prepared in a frying pan.
A popular breakfast originating in Northern Ireland. This meal consists of fried bacon, sausages, black pudding, mushrooms, tomato and eggs served with fried soda bread and potato farls.
french fry cutter Glossary Term
A kitchen utensil used to cut uniform shapes for French fries from raw potatoes. There are a variety of different types of cutters available that manually control the width and depth of the cut, but typically not the length.
dried vegetables Glossary Term
Any vegetable that has been dehydrated or dried in order to extend the shelf life and to concentrate the flavor.
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