BASIC CHINESE STIR FRY VEGETABLES
Great for those New Year's resolutions.
Provided by Kim Miller
Categories World Cuisine Recipes Asian
Time 1h15m
Yield 4
Number Of Ingredients 10
Steps:
- Bring the brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 45 to 50 minutes.
- Heat the safflower oil in a skillet over medium heat. Stir in the leeks, garlic, and ginger; cook and stir until the leeks have softened, about 5 minutes. Stir in the zucchini, carrots, and yellow squash. Season with salt. Continue cooking and stirring until the vegetables have softened, about 2 minutes. Serve over brown rice.
Nutrition Facts : Calories 405.9 calories, Carbohydrate 79.5 g, Fat 6.2 g, Fiber 5.3 g, Protein 8.3 g, SaturatedFat 0.8 g, Sodium 119.5 mg, Sugar 3.1 g
CHINESE VEGETABLE STIR FRY
My daughter found this on ABCNEWS.com and has made it several times now. Sometimes we are missing an ingredient the recipe calls for so we just add something different. We use a 4 ounce can of sliced mushrooms instead of the shitake. We also use frozen broccoli and snow peas to speed this recipe up.
Provided by Charlotte J
Categories Vegetable
Time 24m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Make 2 cups of rice as instructed on package and keep hot.
- Heat wok over medium heat and add the oil, increase to medium-high heat.
- Add the broccoli and water, stir-fry for 1 minute or until broccoli is bright green.
- Add carrots, snow peas, mushrooms, water chestnuts, garlic and ginger; stir-fry for 1 to 2 minutes or until tender crisp.
- In small bowl, combine the soy sauce, broth and cornstarch; mix well to dissolve.
- Add to wok and stir-fry for about 1 minute.
- Serve over rice.
CHINESE VEGETABLE STIR FRY
Chinese vegetable stir fry is a quick, easy and delicious recipe. Take only 20 minutes to prepare, Best to serve with rice, noodles or just eat straight from the wok!
Provided by KP Kwan
Categories Main Course
Time 20m
Number Of Ingredients 13
Steps:
- Cut the broccoli and cauliflower into florets.
- Peel and cut the carrots into wedges.
- Remove the stings of the snow peas.
- Cut the capsicums into triangular pieces
- Blanch the vegetables. Drained and set aside.
- Heat up the vegetable oil in the wok.
- Saute the garlic until fragrant over low heat.
- Add the salt, sugar, ground white pepper, oyster sauce, cornflour and water. Cook until the sauce becomes translucent.
- Add the blanched vegetables. Stir-fried over high heat until it turns fragrant.
- Dish out and serve.
Nutrition Facts : Calories 165 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 8 grams fat, Fiber 7 grams fiber, Protein 6 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 1367 milligrams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
STIR-FRIED CHINESE VEGETABLES
Provided by Food Network
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Heat a large wok over high heat. Add 2 tablespoons of the oil. When the oil is hot, add the ginger, garlic, and chili flakes and stir-fry just until they are aromatic, about 30 seconds. Scoop out the aromatics and set them aside.
- Add the remaining oil to the wok. When it is hot, add the onion pieces and stir-fry until they turn glossy and bright, 1 to 2 minutes.
- Add the bok choy and the Chinese broccoli stem pieces. Stir-fry 1 to 2 minutes more.
- Add the long beans and the 1-inch scallion pieces. Continue stir-frying until they are bright green and glossy, 1 to 2 minutes more.
- Add the Napa cabbage and the Chinese broccoli leaves, along with about 1/3 cup of the hot stock and the reserved aromatics. Continue stir-frying until the vegetables are all tender-crisp, about 2 minutes more. Add the remaining stock, soy sauce, and cornstarch mixture and stir-fry until the vegetables all look lightly glazed with sauce, about 1 minute more.
- Transfer the stir-fried vegetables to a heated serving dish. Garnish with the sliced scallions and sesame seeds and serve immediately.
CHINESE STIR-FRY VEGETABLES
As you can tell I'm big on the stir fry and the Asian flavours. Its so simple, but incredibly tasty and very good for you.
Provided by Lani D
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Prepare egg noodles as per directions, drain and set aside.
- Heat a wok over high head, add onions, ginger and stir fry for 3 minutes or until onion is soft.
- Add carrots, bok choy, red pepper, broccoli and mushrooms and stir fry for 2 minutes.
- Add water, soy sauce, oyster sauces and stir fry for a further 3 minutes.
- Add cornflour mixture and cook, stirring for 2-3 minutes or until sauce boils and thickens.
- Plate noodles and top with stirfry mix.
Nutrition Facts : Calories 277.3, Fat 2.8, SaturatedFat 0.7, Cholesterol 46.2, Sodium 676.7, Carbohydrate 53, Fiber 5.1, Sugar 6.8, Protein 10.9
More about "basic chinese stir fry vegetables food"
CHINESE VEGETABLES (HOW TO STIR FRY) - TASTE OF ASIAN FOOD
From tasteasianfood.com
Reviews 3Calories 238 per servingCategory Vegetarian
- Peel off the fibrous surface of the stalk (for the larger vegetables) Cut off the stem of the vegetables. For the large and older vegetables, remove the fibrous surface of the stalk with a vegetable peeler until the white part of the stalk is revealed.
- Rinse the Chinese vegetables thoroughly. Rinse the vegetables by changing the water at least twice. You can also do this under running water. The goal is to remove any sand or dirt that adheres to the vegetables.
- Separate the stems and leaves (for the larger vegetables) Once you have cleaned the vegetables, separate the leaves and the stalks. Stir fry the stalks first until they start to turn tender before adding the leaves.
- Wash and drain the vegetables with a colander. Wash the greens thoroughly with water and drain by putting them in a colander (or with a salad spinner).
- Cut the garlic into small pieces. Stir-fry Chinese vegetable with garlic is the basic recipe in most ordinary households. The flavor is incredible with any sort of vegetables.
- Saute the garlic over low heat. The Chinese vegetable stir fry sequence starts with adding some cooking oil into the wok over low heat. Swirl the oil around so that the oil is fully coated at the bottom of the wok.
- Add salt to the garlic. Adding salt to the garlic instead of the vegetables is another trick that I have discovered. My method is to add ALL the salt necessary for the whole dish to the garlic.
- Cook the stalk first, then the leaves (for the large vegetables) Don’t crowd the wok. Choose a wok or a frying pan large enough to hold more vegetables than you think.
- How long should I stir-fry these Chinese vegetables? Chinese vegetable stir fry should be done until it is crisp-tender, with little, or no more gravy visible in the wok.
CHINESE VEGETABLE STIR-FRY - ONCE UPON A CHEF
From onceuponachef.com
Cuisine Asian, ChineseTotal Time 30 minsCategory DinnerCalories 173 per serving
- In a small bowl, whisk the soy sauce, water, dry sherry, sesame oil, sugar, cornstarch, red pepper flakes and dry mustard together. Set aside.
- In a large nonstick skillet, bring 1 inch of water to a rapid boil. Add the broccoli and cook for 2-3 minutes, or until tender-crisp. Strain the broccoli in a colander and then run under cold water to stop the cooking process. Set aside and allow to fully drain.
- Wipe the skillet dry. Add 2 tablespoons of vegetable oil and heat over high heat. Add the shiitake mushrooms and red peppers and cook, stirring occasionally, for 5-6 minutes, until the mushrooms are browned and the peppers are softened. Add the garlic, white/light green scallions, and ginger; cook, stirring constantly, until fragrant, about 30 seconds. Return the broccoli to the pan and cook until warmed through, about 1 minute. Add the reserved sauce. Toss and cook until the sauce is thickened and the vegetables are evenly coated, about 30 seconds. Transfer to serving dish and sprinkle with dark green scallions. Serve with rice, if desired.
CHINESE VEGETABLE STIR FRY RECIPE | HEALTHY & EASY TO …
From thefoodxp.com
20 BEST CHINESE VEGETABLE STIR FRY RECIPES - OMNIVORE'S …
From omnivorescookbook.com
EASY STIR-FRY SAUCE: FOR ANY MEAT/VEGETABLES! - THE …
From thewoksoflife.com
EASY CLASSIC CHINESE BEEF STIR FRY | RECIPETIN EATS
From recipetineats.com
VEGETABLE STIR FRY | RECIPETIN EATS
From recipetineats.com
EASIEST VEGETABLE STIR FRY | THE RECIPE CRITIC
From therecipecritic.com
TOP 10 CHINESE STIR-FRY RECIPES - THE SPRUCE EATS
From thespruceeats.com
LEARN HOW TO MAKE THE EASIEST STIR-FRY EVER | ALLRECIPES
From allrecipes.com
CHINESE MIXED VEGETABLE STIR FRY - GREEDY GOURMET
From greedygourmet.com
10 BEST CHINESE STIR FRY SAUCE VEGETABLES RECIPES
From yummly.com
10 FAST AND EASY CHINESE CHICKEN STIR-FRY RECIPES
From thespruceeats.com
VEGETABLE STIR FRY – HOW TO PREPARE IN FOUR EASY STEPS ... - YOUTUBE
From youtube.com
EASY VEGETABLE STIR FRY - BUDGET BYTES
From budgetbytes.com
BASIC CHINESE STIR FRY VEGETABLES - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
WATCH: HOW TO MAKE PERFECT CHINESE VEGETABLE STIR-FRY AT HOME, …
From food.ndtv.com
EASY VEGETABLE STIR-FRY RECIPE - BBC FOOD
From bbc.co.uk
CHINESE VEGETABLE STIR-FRY (VEGAN, SOY-FREE OPTION)
From flexitariannutrition.com
CHINESE MIXED VEGETABLES STIR FRY - THE LEMON BOWL®
From thelemonbowl.com
STIR-FRIED MIXED VEGETABLES RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
CHINESE VEGETABLE STIR FRY - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
BEST SICHUAN VEGETABLE STIR FRY RECIPES - FOOD NETWORK
From foodnetwork.ca
CHINESE STIR FRY VEGETABLES RECIPES RECIPES ALL YOU NEED IS …
From stevehacks.com
CHINESE VEGETABLE AND NOODLE STIR-FRY WITH EGG - HEALTHY FOOD GUIDE
From healthyfood.com
EASY VEGETABLE STIR FRY RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
DISCOVER CHINESE VEGETABLE STIR FRY NOODLES 'S POPULAR VIDEOS | TIKTOK
From tiktok.com
FAST VEGETABLE STIR FRY | EASY CHINESE VEGGIES RECIPE
From youtube.com
STIR-FRY VEGETABLES! THE 26 MOST USED – FOODS TREND
From foodstrend.com
25-MINUTE VEGETABLE STIR FRY (SO EASY!) - FORK IN THE KITCHEN
From forkinthekitchen.com
VEGETABLE STIR FRY - MIX IT - ASIAN CUISINE & SUSHI BAR
From mixitrestaurant.com
STIR-FRY MIXED VEGETABLES RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
50 CHINESE STIR FRY VEGETABLE RECIPE COLLECTION, TARLA DALAL
From tarladalal.com
BASIC CHINESE STIR FRY VEGETABLES RECIPE - FOOD NEWS
From foodnewsnews.com
BEEF VEGETABLE STIR-FRY - THE WOKS OF LIFE
From thewoksoflife.com
5 MINUTE CHINESE VEGETABLES (NO STIR FRY!) - MOCHI MOMMY
From mochimommy.com
STIR-FRIED VEGETABLES RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
EASY 15 MINUTE STIR FRY VEGETABLES RECIPE - WHITNEYBOND.COM
From whitneybond.com
SUPER EASY CHINESE RECIPE: STIR FRIED CHICKEN W/ VEGETABLES
From spicenpans.com
HOW TO MAKE BASIC CHINESE STIR FRY WITH VEGETABLES
From chicken-recipes.wonderhowto.com
CHINESE SAUSAGE STIR FRY VEGETABLES RECIPES ALL YOU NEED IS …
From stevehacks.com
BASIC CHINESE STIR FRY VEGETABLES - CHINESE RECIPES
From fooddiez.com
10 BEST CHINESE BEEF AND VEGETABLE STIR FRY RECIPES - YUMMLY
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love