Stir Fry Vegetables with Tofu | Restaurant Style Stir Fry Recipe - How to make Stir Fry at home
Vegetable Stir Fry Recipe/ Restaurant Style Stir Fry Recipe - How to make Stir Fry at home
00:00 - Chopping the Veggies
01:40 - Cooking Veggies
01:48 - Preparing Sauce
02:58 - Adding Hard Veggies
03:55 - Adding Tofu
04:14 - Adding sauce
04:20 - Adding Bell Peppers and Zucchini
04:55 - Plating
05:15 - About the Kissan Konnect App
05:38 - Meghna Tastes the Stir Fry Veggies
Ingredients :
Oil (for frying)
Some chopped veggies (Mushroom, Carrot, Broccoli Florets, Baby Corns, Bell Peppers, Zucchini)
1 medium sized Onion, cut into cubes
2 tbs Soya Sauce
2 tsp Vinegar
2 tsp Brown Sugar
Crushed Black Pepper
Salt to taste
3-4 finely chopped Garlic Cloves
Finely chopped Green Chillies (as per taste)
Tofu (cut into cubes and tossed in little Oil)
Method :
Heat up the pan, add Oil (alternatively Olive Oil can be used)
Dilute 2 tbs Soya Sauce with 2 tsp Vinegar and 2 tsp Brown Sugar (keep it aside)
Add crushed Black Pepper and Salt to taste into this mixture
Further add 3-4 finely chopped Garlic Cloves
Add finely chopped Green Chillies (as per taste)
Add chopped Mushroom and saute
Then add chopped Carrot, Baby Corn and Broccoli
Add 1 medium Onion, cut into cubes
Cook for 5-7 min until it's light golden-brown
Now add Tofu, slightly roasted in Oil
Add chopped Zucchini and Bell Peppers
Add Soya Sauce mixture
Cook for another 5 min and it's done
Enjoy this Healthy, Delicious & Quick Stir Fry Vegetables with Tofu
Facebook:
Twitter:
Instagram:
Website:
Vegetable Stir Fry so easy, there won't be A LOT ON YOUR PLATE
FIND YOUR COOKBOOKS, EBOOKS, MERCH, & SUSHI MASTERCLASS HERE:
LEARN HOW TO MAKE AN EASY VEGETABLE STIR FRY RECIPE TO ENJOY TODAY!
LAY HO MA (how's it going in Cantonese)! Back to the basics today with a classic recipe that's brimming with beautiful colours and textures. Join me in this episode and learn how to cook up a delicious vegetable stir fry recipe to enjoy tonight!
Ingredients:
80g broccolini
40g carrot
80g cremini mushrooms
1/2 red bell pepper
1/2 red onion
4 spears baby corn
90g smoked tofu
1 tbsp soy sauce
1 tsp dark soy sauce
1 tbsp hoisin sauce
1 tbsp sriracha
1 tsp cane sugar
splash of toasted sesame oil
1+1 tsp avocado oil
Directions:
1. Chop the broccolini into bite sized pieces and the carrot into matchsticks. Brush the dirt off of the mushrooms with a paper towel. Then, chop them into quarters
2. Slice the red bell pepper and quarter the red onion. Chop in half the baby corn and the smoked tofu into bite sized cubes
3. Make the sauce by combining the soy sauce, dark soy sauce, hoisin sauce, sriracha, sugar, and toasted sesame oil
4. Heat up a nonstick pan to medium high heat. Add 1 tsp avocado oil followed by the smoked tofu. Sauté for 3-4min, then set aside
5. Add another tsp of avocado oil to the pan. Add the red onions and broccolini. Sauté for a couple of minutes allowing for the veggies to sear and get some colour
6. Add the cremini mushrooms and carrots. Sauté for a couple of minutes. Add the red bell pepper and baby corn. Sauté for another couple of minutes
7. Add the stir fry sauce and add back in the smoked tofu. Sauté for another minute
8. Plate the veggies and serve with freshly steamed rice
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
STAY IN THE LOOP ON SOCIAL MEDIA!
Wil's Recipes on Instagram: @yeungmancooking
Wil's Recipes on Facebook: fb.me/yeungmancooking.com
Wil's Photography + Video on Instagram: @wyphotography.com
Wil's Photography + Video on Facebook: wyphotography
You are watching:
Vegetable stir fry – How to prepare in four easy steps (with in-depth explanation)
Vegetable stir-fry is a quick and easy Chinese dish.
Recipe: Please refer to the blog post: )
Ingredients A (vegetables)
100 g broccoli
100 g cauliflower
100 g carrot
100 g snow peas
100 g capsicums
Ingredients B (Seasonings)
1 teaspoon salt
3/4 teaspoon sugar
Dash ground white pepper
1 tablespoon oyster sauce
1/4 teaspoon cornflour
2 tablespoons water
1 tablespoon chopped garlic
1 tablespoon vegetable oil
Instructions
Prepping the vegetables
1. Cut the broccoli and cauliflower into florets.
2. Peel and cut the carrots into wedges.
3. Remove the stings of the snow peas.
4. Cut the capsicums into triangular pieces
5. Blanch the vegetables. Drained and set aside.
Stir-frying
1. Heat up the vegetable oil in the wok.
2. Saute the garlic until fragrant over low heat.
3. Add the salt, sugar, ground white pepper, oyster sauce, cornflour and water. Cook until the sauce becomes translucent.
4. Add the blanched vegetables. Stir-fried over high heat until it turns fragrant.
5. Dish out and serve.
============================================
Website:
============================================
Sound effect credits:
Disco Ultralounge
Disco Ultralounge by Kevin MacLeod is licensed under a Creative Commons Attribution license (
Source:
Artist:
ZoomIn.wav by tkshredder
THE CRASH.wav by sandyrb
Oriental Harp 2. By Soughtaftersounds
Camera Shutter, Fast, A.wav by InspectorJ
Hot and Sour Cucumbers Stir Fry Recipe
Learn How to Make Hot and Sour Cucumbers Stir Fry Recipe
Please like, share, comment and/or subscribe if you would like to see new future recipes or support our channel.
#cucumberrecipes
Gordon Ramsay's Stir Fry Guide
Here's a quick guide to how to cook two deliciously simple stir fry recipes.
#GordonRamsay #Cooking
Pre-order your copy of Ramsay in 10 here -
Follow Gordon:
TikTok:
Instagram:
Twitter:
Facebook:
If you liked this clip check out the rest of Gordon's channels:
Exotic Thai Vegetable Stir Fry | Vegetable Stir Fry in Hot & Sour Sauce | Dr. Zubeda Tumbi
Try this exotic thai vegetable stirfry -so easy and quick to make. Freshly chopped vegetables and a sweet & sour dressing of soya sauce & lime with honey make for an irresistible side dish or light meal
Nutrition Highlights: Energy: 82 Kcal , Protein: 2g, CHO: 9g , Fat: 4.2g , Dietary Fibre: 3g, Folic acid : 53mcg , Vitamin C : 80mg, Vitamin K : 53mcg & Total Carotenoids: 2759mcg
Anthocyanin gives the bright purple colour to the cabbage Helps in relieving stress, insomnia, has a has a positive impact on high Cholesterol level & improved thyroid function.
Bell peppers are power packed with healthy antioxidants, including capsanthin, violaxanthin, lutein, quercetin, and luteolin. Antioxidants have protective role in eye health & reduce inflammatory chronic diseases
Tomatoes are packed with abundant antioxidant’s lycopene, beta-carotene ,naringenin & chlorogenic acid that offers a range of health benefits.
Zucchini is rich in Beta carotene, Lutein and zeaxanthin, have shown to reduce the risk of cancer, cataracts and age-related macular degeneration . The antioxidant activity of zucchini was much greater in the stir-fried as compare to steamed and raw.
Piperine in pepper enhances the absorption of nutrients and improves digestion too. Curry leaves are rich in protective plant substances, such as alkaloids, glycosides, and phenolic compounds, that give this fragrant herb potent health benefits such as act as cardioprotective , anti-diabetic , pain relieving & have anti-inflammatory effects.
Honey is considerd a natural therapeutic packed with Flavonoids and polyphenols that help in the management of disease conditions.
Use a variety of healthy oils, we have used Peanut oil that contains major fatty acid like palmitic acid, oleic acid , linoleic acid & resveratrol that act as antiplatelet, anti-inflammatory, anticancer, antimutagenic, and antifungal properties.
Preparation Time: 15 minutes Cooking Time: 10 minutes Serves: 4
Ingredients:
Purple Cabbage: 100g
Zucchini: 30g
Green Bell Pepper : 50g
Red Bell Pepper : 100g
Yellow Bell Pepper : 50g
Onion: 100g
Tomatoes: 100g
Garlic : 7-8 cloves finely chopped
Ginger: 1 Tbsp
Cumin seeds: 1 tsp
Curry leaves: 10-12 finely chopped
Lime juice : ½ lemon
Peanut Oil : 1 Tbsp
Pepper powder: ½ tsp
Salt : 1 tsp (adjust as per your taste)
Soya sauce: 2 Tbsp
Honey: 1 Tbsp
Method:
1. In a double bottom steel pan, add 1 Tbsp of peanut oil.
2. Add cumin seeds ,finely chopped garlic , ginger, curry leaves & chopped onion. Sauté all the ingredients together.
3. Add finely chopped purple cabbage, sliced tomatoes, chopped zucchini, sliced red , yellow & green bell pepper. Sauté all the veggies together.
4. Add salt as per your taste, pepper powder, soya sauce, honey & lastly squeeze the fresh lime juice. Sauté all the veggies until it gets properly cooked.
5. Enjoy this Exotic Vegan Thai Vegetable Salad as a side dish or as a light lunch and dinner recipe.
#exoticthaivegetablesalad #veganthaisalad #vegetablethaisalad #exoticsalad #thaivegsalad #quickandeasysaladrecipe
|summersaladfordetoxandweightloss |deliciousthaisalad |weighlosssaladrecipe |weightlossrecipe |healthysaladrecipes |healthyexoticsaladrecipes|gutproblems |fissures|hydration|thyroidhealth |hypothyroidism|liverhealth |vitamins |minerals |antioxidants |nutrition |hypertension |healthbenefits |constipation|goodfoodforskin |goodfoodforhair|highfibrerecipes |recipeforbettervision |10minutesaladrecipes |10minutehealthysaladrecipes |vegansalad |veganrecipes |easyandquickveganrecipes |diabeticfriendly |diabetes |hypertension |hearthealthy |cholesterollowering |vitaminCrichrecipes|vitaminKrichrecipes |fibrerichrecipes |lowcaloriesaladrecipes |lowcalorieveganrecipes| lowcalorierecipes |Recipeinnovator|Passionatecook |recipeforbeginners| qualifieddietitian |qualifiednutritionist|mumbaidietitians |diet |dietconsultation |online |global |healthwatchnutritionclinic |youtube |youtubevideos |youtuberecipes
For online or in-person consultation with Dr Zubeda Tumbi (Clinical Dietitian and Nutritionist)
????+91 98204 01253 ???? +91 9930244548
You can follow me on
Instagram:
Facebook:
facebook.com/healthwatchindia