Does anyone know really a good low calorie veggie stir fry r

mischa_12

I know you can all be really creative with your healthy recipes so I was wondering if anyone knows a delicious low calorie vegetable stir fry recipe? without noodles and rice preferably.

Thanks

pdworkman

All your favourite veggies, a bit of garlic, some pineapple, water chestnuts.

ariant23

it's not really a recipe... but...

I almost always add:
celery
onion (vidalia, walla walla, maui or other sweet variety)
non-green bell pepper

if available:
zuccini in 2-3" spears (cut in qtrs the long way)
carrots
snap peas
green beans
snow peas (the best, but so hard to get fresh enough in the store that they are good)
broccoli
almost any veggie... as you can see, just don't overload

for the cooking. get your wok HOT -- use your biggest hottest burner. Then add a quick drizzle of veggie or light olive oil (flavorless). Put your veggies in the wok in order of longest to cook to shortest...

add WATER (careful of splashback from hot oil) in little spurts to keep things from sticking.

when it's almost cooked add a sauce made with regular soy sauce, fish sauce (yes, it smells horrific, but it's yummy), rice wine vinegar and a couple splashes of sesame oil. If you like it on the spicy side, add some prepared wasabi and/or thai red curry paste to taste.

TheFunBun

Oh man, my favorite is

for the stir fry
Sliced regular cabbage
sliced napa cabbage
carrot slices
broccoli florets
onion

for the sauce
soy sauce
rice vinegar
ginger
pineapple juice to sweeten.

You just stir fry up the solid veggies, then add the cabbage at the very end until it's just wilty enough to eat, then you add your sauce. SAUCY. Mm.

abunt

this sounds super yummy, I'll be trying this thanks for sharing

hello0okitty

this is what i do.

sautee mushrooms, sugar snap peas, broccolli, and garlic, in soy sauce and a splash of balsamic. a little red pepper flake if u like.

SO GOOD. and FILLING. omg, ive made this like 3 times this week. the mushrooms are ridiculously flavorful- tastes better than meat.

funkycamper

Because I hate going grocery shopping, I stock up on various bags of frozen mixed vegetables. Sometimes Asian-style mixes, some just basic broccoli/cauliflower/carrot, whatever. If I have fresh veggies, I'll sometimes throw some of those in to add to the variety.

For the oil, I'll alternate between butter, olive oil or coconut oil as they each impart a different flavor.

I also mix up my seasonings for different flavors depending on my mood: garlic, ginger, Johnny's Seasoning, Mrs. Dash, paprika, plain old salt-and-pepper, whatever sounds good, not all at the same time, of course.

I rarely use sauces but, if I do, it is usually soy sauce or sweet-and-sour sauce. Sometimes I spritz a bit of lemon or lime juice on.

CassieReannan

I am looking for a stir fry too! Just a question, would another sauce (kantong, ect) be better than soy sauce?

TheFunBun

Cassie, usually the commercial sauces will up your calories siiiignificantly but give you all kinds of junk.

I either mix my own sweet sauces (with soy and fruit juice) to taste like teriaki or opt for more savory sauces using rice vinegar and sesame oil.. or if I'm using soba noodles, I'll use tahini as a base for my sauce. Fish sauce or oyster sauce is another great base. Chopping basil and tamarind and suspending them in oil, juice, whatever, is great too.

Om nom nom.

jedibunny

I will almost always use baby corn, water chestnuts, spicy basil, soy sauce, light oil, green onion... and whatever else we have around. Soooo tasty. I haven't done it in ages, thinking about it for later this week! I do tend to use udon or soba noodles, but you certainly don't have to. You could throw tofu in there which is pre-marinated with soy and breaded with Panko, or use Tofu Lin (omg, I love that stuff - you can even cut it in strips to fry).

ariant23

oh yeah... the tofu.

buy extra firm. slice in thirds (the long annoying direction so you have three sheets).

carefully line up each sheet on a tea towel (not terry-cloth), or on paper towels on a terry-cloth towel, roll / fold the towel around them to you can squish out some excess moisture. put a weight on top, like a few cans on a sheet pan (distribute the weight). Go to this you tube video... 7:00 min into it to watch Alton Brownj of Good Eats on Food Network do it. the whole episode is good....
http://www.youtube.com/watch?v=R7TVQewNy3c

Now cube it and marinate in soy, rice wine vinegar, fish sauce, thai red curry paste. yummy even out of the bowl (and i'm not a tofu person). pan fry it to crispy in a non-stick pan. YUM.

I've learned to keep my meat (or meat substitute) separate from my veggies. helps not to over cook (meat) or over work and damage (tofu).

:-)