Chinese Fried Grains And Vegetables With Honey Mustard Sauce Food

STIR-FRIED CHINESE MUSTARD GREENS (XUELIHONG)

Stir-fried Chinese Mustard Greens (Xuelihong) image

Fresh Chinese mustard greens make a great stir fried vegetable dish. For this Chinese mustard greens recipe, we used what is called in Chinese, xuelihong (雪里红) which you can find at your local Chinese supermarket.

Provided by Judy

Time 18m

Number Of Ingredients 8

Ingredients

4 tablespoons oil
4 cloves garlic ((smashed and chopped))
A small handful of dried red chili peppers ((de-seeded and cut))
1¼ pounds mustard greens ((550g, thoroughly washed and cut into 1 cm long pieces))
1½ teaspoons sugar
1 teaspoon sesame oil
Salt to taste
½ teaspoon organic chicken bouillon ((optional))

Steps:

Heat the oil oil in a wok over medium heat. Add the garlic and chili peppers and cook for about a minute, being sure to avoid burning the garlic.
Now add the mustard greens, turning the heat up to the highest setting. Add the sugar, sesame oil, and salt (and organic chicken bouillon if using). Stir and mix everything well.
Cover the lid, and let it cook for about 45 seconds to a minute. Now uncover, stirring the greens one more time. Plate and serve immediately!

Nutrition Facts : Calories 121 kcal, Carbohydrate 6 g, Protein 3 g, Fat 10 g, SaturatedFat 1 g, Sodium 215 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving

BASIC CHINESE STIR FRY VEGETABLES

Basic Chinese Stir Fry Vegetables image

Great for those New Year's resolutions.

Provided by Kim Miller

Categories World Cuisine Recipes Asian

Time 1h15m

Yield 4

Number Of Ingredients 10

Ingredients

2 cups uncooked brown rice
4 cups water
1 tablespoon safflower oil
⅓ cup leeks, chopped
2 cloves garlic
1 teaspoon minced fresh ginger root
1 cup zucchini, chopped
1 cup carrots, chopped
1 cup yellow squash, chopped
sea salt to taste

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

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