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Vegetable Stir-Fry Recipe

Vegetable Stir-Fry

Recipe courtesy George Stella

Show: Low Carb and Lovin' ItEpisode: Family Style

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (31)

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Average Rating:

Total Reviews: 31

Showing 1-10 of 31

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  • on March 08, 2012

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    I modified the ingredient list to use the vegetables I had on hand, so no squash, eggplant, sprouts, tofu, or broccoli. I did add carrots. I also just kind of used the ingredients and cooking time as a guide, so I didn't really measure. The flavor of this stirfry is fantastic. Next time I'll add meat. Thanks for a great recipe!

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  • on February 05, 2012

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    Very good! Add some peanuts for extra crunch, and use peanut oil instead of the canola...it's better for you.

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  • on January 24, 2012

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    I loved this recipe. I cannot believe I've never done a stir-fry before. I followed suggestions about tofu and I forgot the bok choy, but anyone who's done this before knows you can use whatever veggies you like and it will still come out fine. Thanks for giving a novice an opportunity to do it right the first time.

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  • on May 04, 2011

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    I made without tofu, and substituted vegetables (using the majority of the vegetables called for in the recipe, however I had in the crisper. I prepared brown rice as a side, and a teriyaki-marinated pork tenderloin. I had just a bit leftover brown rice and vegetable stir-fry, and I added those ingredients to an egg white omelet the next morning. Fantastic, really.

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  • on May 02, 2011

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    No one in my family liked this, and they usually love the recipes from Food Network.

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  • on April 16, 2011

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    Better than good! We skipped the tofu and eggplant in favor of the crunchier vegetables. Nice blend and balance of flavors that brought out the flavors of the vegetables really well. I am awful at following recipes, but we did this one in "by the book" and had tasty results. Add meat for fifth star. :

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  • on December 31, 2010

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    I like to cook and have been doing it for nearly 30 years so I know how to follow a recipe. Tonight I followed this one to a tee. It was only fair. I found it to be somewhat bland and underwhelming. Not terrible, but not something I would make again.

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  • on September 23, 2010

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    OK, so I consider myself a pretty good cook...but always felt that stir fry was just sort of ho hum. Not this version, I have to admit, while I was slicing and chopping, I thought ...there's a whole lot of stuff going into this stir fry...is it going to work? I actually followed the recipe fairly closely and it was amazing! The bok choy was such a nice texture and crunch against the softness of the eggplant and the mellow yellow squash...and red onion...nice and sweet. My tweaks were: the use of toasted sesame oil (which is a yummy brown nuttier version of straight ahead sesame oil, omission of snow pea pods and pressing the (extra firm not firm tofu and marinating it in the teriyaki sauce. OMG was it good. Served it with vegetable fried rice (home made and it was a hit. Did a modified version sans the tofu and added teriyaki grilled salmon on the side -- whew... very tasty. Just a great mix of (fresh organic veggies and awesome flavors! Thanks!!!!!!!!!!

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  • on June 15, 2008

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    We finally found the perfect side dish for our ginger maple glazed Salmon recipe. This was delicious. Probably the best recipe we have found yet for our Wok.

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  • on March 20, 2008

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    I LOVE this recipe. Even my carnivorous friends loved this vegetarian dish. The flavor is amazing, and the heartiness from all the veggies and tofu make you forget all about the lack of meat. Obviously you could substitute meat in if you really wanted to, but it's wonderful as it is!

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Nutrition Facts

Nutritional Analysis
per serving
 
Calories
175
 
Fat
11 grams
 
Saturated Fat
1 gram
 
Carbohydrates
12 grams
 
Fiber
3 grams
 
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