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Vegetable Stir-Fry Recipe

Vegetable Stir-Fry

Recipe courtesy George Stella

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (37)

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Average Rating:

Total Reviews: 37

Showing 11-20 of 37

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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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  • on February 27, 2008

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    This recipe is fantastic! I fixed it last night and in the middle of dinner, my husband looked at me and said, "I can't stop eating this!" This is by far the best (and easiest recipe I've ever made. I substituted carrots and canned sliced water chestnuts for the tofu and eggplant, and peanut oil for the canola. This will be a regular meal in our house from now on.

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  • on August 22, 2007

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    Great mid-week meal. I left out the eggplant and added water chestnuts and some minced ginger. Very tasty indeed.

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  • on January 02, 2007

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    Not to bad

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  • on July 11, 2006

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    This meal may be healthy, but that cant change the fact that it tastes amazing! Try to mix up the veggies for variation, must try.

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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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