Chinese Sauteed Vegetables Food

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STIR-FRIED ASIAN VEGETABLES



Stir-Fried Asian Vegetables image

As with most stir-fries I add and delete ingredients depending upon what I have on hand. This is a good basic veggie stir-fry from Cooking Light. Prep all of the ingredients before you start cooking because the cooking phase is quick.

Provided by lazyme

Categories     Corn

Time 25m

Yield 6 serving(s)

Number Of Ingredients 12

3/4 cup chicken broth
1 tablespoon cornstarch
2 tablespoons soy sauce
1/2 teaspoon sugar
1/8 teaspoon pepper
1 tablespoon vegetable oil
1 cup carrot, sliced diagonally
1 cup celery, sliced diagonally
1/2 cup onion, chopped
1 1/2 cups snow peas, trimmed
1 (15 ounce) can baby corn, drained
1 (15 ounce) can straw mushrooms, drained

Steps:

  • Combine first 5 ingredients in a small bowl; stir with a wire whisk until well-blended.
  • Set aside.
  • Heat oil in a wok or large nonstick skillet over high heat.
  • Add carrot, celery, and onion; stir-fry 2 minutes.
  • Add snow peas, corn, and mushrooms; stir-fry 2 minutes.
  • Add broth mixture; stir-fry 1 minute or until thick and bubbly.

Nutrition Facts : Calories 153, Fat 4.1, SaturatedFat 0.6, Sodium 733.3, Carbohydrate 25.9, Fiber 5.3, Sugar 6.6, Protein 7.5

CHINESE VEGETABLE STIR FRY



Chinese Vegetable Stir Fry image

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

1 tablespoon canola oil
1 1/2 cups broccoli florets
1 tablespoon water
3/4 cup julienned carrot
1 1/2 cups snow peas, ends trimmed
6 fresh shiitake mushrooms, slivered
1/2 cup sliced water chestnuts, drained
1 clove garlic, minced
1/2 teaspoon minced fresh ginger
3 tablespoons reduced sodium soy sauce
3 tablespoons chicken broth
1 teaspoon cornstarch
2 cups hot cooked rice

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.

AN EASY CHINESE GREENS RECIPE



An Easy Chinese Greens Recipe image

Introducing a super-fast and easy Chinese greens recipe that helps you prepare many types of green leafy vegetables. All you need is four ingredients and 10 minutes to serve a delicious and healthy side dish with your Chinese dinner. {Vegan, Gluten-Free Adaptable}You can use tamari to replace light soy sauce to make this dish gluten-free.

Provided by Maggie Zhu

Categories     Side

Time 15m

Number Of Ingredients 5

Pinch of salt and vegetable oil (, to blanch greens (Optional))
1 small batch (about 4 cups / 300 g) Chinese greens or other vegetables (yu choy, baby bok choy, choy sum, spinach, Chinese broccoli, broccoli, and more)
2 tablespoons peanut oil (or vegetable oil)
4 cloves garlic (, coarsely chopped)
1 tablespoon light soy sauce (or soy sauce)

Steps:

  • Bring a medium pot of water to a boil. Add a pinch of salt and several drops of vegetable oil so that the blanched vegetables will look greener (optional), stir to mix well.
  • Add the vegetables. Blanch until just cooked through and still crisp. It takes 1 minute or so to cook tender vegetables such as spinach, baby bok choy, yu choy, chard, and choy sum. It takes 2 to 3 minutes for Chinese broccoli, broccoli, and broccolini.
  • Once the vegetables are done, immediately rinse them with cold tap water to stop cooking. Stop once the vegetables have cooled to a warm temperature and not completely cold. Drain, gently squeezing out as much water as you can, then set aside in a strainer to dry further. If you plan to serve them immediately, you can use paper towels to pat the vegetables dry.
  • When you're ready to serve, plate the blanched vegetables with minimal overlapping. (*Footnote 2)
  • Heat the oil in a small saucepan or skillet over medium-high heat until hot. Add the garlic, stirring constantly until the edges of the garlic turns golden (*Footnote 3). Then immediately pour the hot oil with the garlic over the plated vegetables.
  • Drizzle soy sauce on top of vegetables and serve immediately as a side dish.

Nutrition Facts : ServingSize 1 serving, Calories 76 kcal, Carbohydrate 2.9 g, Protein 1.6 g, Fat 6.9 g, SaturatedFat 1.2 g, Sodium 275 mg, Fiber 0.8 g, Sugar 1 g

SAUTEED VEGETABLES



Sauteed Vegetables image

Provided by Food Network

Categories     side-dish

Time 17m

Yield 4 servings

Number Of Ingredients 11

1 tablespoon olive oil
1 teaspoon minced garlic
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
6 cremini mushrooms, chopped
4 broccoli florets, chopped
1/2 zucchini, chopped
1/2 yellow summer squash, chopped
1/2 teaspoon dried oregano
2 tablespoons soy sauce
2 tablespoons chicken stock

Steps:

  • In a large saute pan over medium-high heat, add the olive oil and heat. Add the garlic and saute, stirring, for 1 minute. Add the all of the vegetables and cook until just starting to wilt, about 2 minutes. Add the oregano, soy sauce and chicken stock and stir well and cook just until vegetables are wilted, about 3 minutes. Remove from heat and serve.

GARLIC VEGETABLE SAUTE



Garlic Vegetable Saute image

This is a delicious mix of fresh vegetables and spices lightly pan-fried with butter and olive oil.

Provided by anna32182

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 30m

Yield 4

Number Of Ingredients 11

1 tablespoon olive oil
1 tablespoon butter
3 cloves garlic, finely minced
1 jalapeno pepper, seeds and ribs removed, minced
2 zucchini, halved lengthwise and sliced
1 yellow bell pepper, cut into chunks
1 red bell pepper, cut into chunks
1 shallot, sliced
¼ teaspoon salt
freshly ground black pepper to taste
1 pinch paprika

Steps:

  • Heat olive oil and butter in a large skillet; cook and stir garlic and jalapeno in hot skillet until softened, about 5 minutes. Add zucchini, yellow bell pepper, red bell pepper, and shallot; continue to cook and stir until tender, about 5 minutes more. Season with salt, pepper, and paprika.

Nutrition Facts : Calories 103 calories, Carbohydrate 10.3 g, Cholesterol 7.6 mg, Fat 6.7 g, Fiber 2.3 g, Protein 2.4 g, SaturatedFat 2.4 g, Sodium 179.6 mg, Sugar 4.2 g

CHINESE BROCCOLI



Chinese Broccoli image

This is my favorite creation that combines Asian flavors with this wonderful veggie.

Provided by Somer

Categories     Side Dish     Vegetables

Time 20m

Yield 4

Number Of Ingredients 9

1 bunch Gai Lan (Chinese broccoli), trimmed
2 tablespoons white sugar
1 tablespoon cornstarch
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon sesame oil
3 tablespoons hoisin sauce
1 teaspoon minced fresh ginger root
2 cloves garlic, minced

Steps:

  • Bring a large pot of lightly salted water to a boil. Add the Chinese broccoli and cook uncovered until just tender, about 4 minutes. Drain and set aside.
  • Meanwhile, whisk the sugar, cornstarch, soy sauce, vinegar, sesame oil, hoisin sauce, ginger, and garlic together in a small saucepan over medium heat until thickened and no longer cloudy, 5 to 7 minutes. Toss the broccoli in the sauce and serve.

Nutrition Facts : Calories 130.1 calories, Carbohydrate 21.5 g, Cholesterol 0.4 mg, Fat 4.3 g, Fiber 2.5 g, Protein 3 g, SaturatedFat 0.6 g, Sodium 705.2 mg, Sugar 9.7 g

VEGETABLES IN HOT GARLIC SAUCE (CHINESE STYLE)



Vegetables in hot garlic sauce (Chinese style) image

Vegetables in hot garlic sauce is a delicious vegan Chinese-style vegetables recipe, perfect to be served with any Asian noodle or rice dish. The combination of crunchy vegetables in a delicious hot and sweet garlicky sauce makes it irresistible.

Provided by Vandana Chauhan

Categories     Main Course

Time 30m

Number Of Ingredients 22

1 small onion (diced)
5-6 button mushrooms (diced)
5-6 baby corns (diced)
5-6 French beans (diced)
1.5 cups diced bell peppers
½ cup diced carrot
1 cup broccoli florets
2 tablespoons soy sauce
1 tablespoon red chili sauce (adjust to taste)
1 tablespoon white vinegar
1 teaspoon brown sugar (adjust to taste)
1 teaspoon finely chopped garlic
1 teaspoon finely chopped ginger
2 stalks spring onion or scallion (finely chopped, keep the white and green part separated.)
2-3 whole dried red chilies
1 teaspoon sesame oil
2 tablespoon vegetable oil
2.5 tablespoons corn starch (adjust to get the desired consistency)
1 teaspoon red chili flakes (adjust to taste)
Ground black pepper to taste
Salt to taste
3 cups water (or as required to get the desired consistency)

Steps:

  • Heat vegetable oil in a wok or large cooking pot. Add chopped vegetables and saute on high flame for 5-6 minutes. The vegetables should be cooked but remain crunchy.
  • Take out the vegetables on a plate and keep them aside.
  • In a bowl, mix soy sauce, chili sauce, vinegar, and brown sugar. Keep the sauce mix aside.
  • Heat sesame oil in a wok. Add chopped garlic, ginger, the white part of spring onion, and dried red chilies. Saute for about a minute.
  • Add diced onion and saute until it becomes translucent.
  • Add chili flakes and saute for a few seconds.
  • Next, add the sauce mix and cook for about 30 seconds.
  • Add water and let it boil.
  • While the sauce is boiling, mix corn starch and some water in a small bowl. Add this corn starch slurry to the boiling sauce.
  • Stir continuously and cook until the sauce thickens.
  • Add sauteed vegetables and mix. Cook for about 1 -2 minutes and then switch off the stove.
  • Garnish with chopped spring onion greens.

Nutrition Facts : Calories 94 kcal, Carbohydrate 19 g, Protein 4 g, Fat 2 g, SaturatedFat 1 g, Sodium 306 mg, Fiber 4 g, Sugar 7 g, UnsaturatedFat 2 g, ServingSize 1 serving

CHINESE BROCCOLI RECIPE



Chinese Broccoli Recipe image

Stir-fry of blanched Chinese broccoli is a traditional home-cooked dish for the Chinese. It is also widely served in the restaurants. This recipe shows you step-by-step how to prepare it.

Provided by KP Kwan

Categories     Main

Time 20m

Number Of Ingredients 11

250 g Chinese broccoli, weight after trim
3 tbsp oyster sauce
4 clove garlic
5 slices ginger
3 tsp light soy sauce
1 tsp sugar
2 tbsp vegetable oil
1 tsp sesame oil
1 tbsp of water
2 tsp salt
1/2 tsp baking soda

Steps:

  • Wash the Chinese broccoli. Cut off part of the stem that is tough.
  • Peel of the tough fiber n the surface of the stalk with a knife or vegetable peeler.
  • Boil about 1 liter of water in a stockpot or the wok.
  • Add 1 tablespoon of vegetable oil, 2 teaspoons of salt and a half teaspoon of baking soda.
  • Blanch the broccoli for five minute until the stalks are tender. Drained.
  • Heat 1 tablespoon of vegetable oil in the pan/wok. Saute the garlic bulb and ginger slices until aromatic.
  • Add the oyster sauce, light soy sauce, sugar, and water. Stir until the sugar dissolves.
  • Heat 1 tablespoon of vegetable oil in the pan/wok. Saute the chopped garlic until golden brown. Remove the garlic and add the ginger slices to continue sautéing for a minute.
  • Add the vegetables and stir fry for half a minute.
  • Add 2 tablespoons of water and cover with a lid. Let it cook for 5 minutes.
  • Remove the lid and continue to stir-fry until the water is dried out.
  • Combine the oyster sauce, light soy sauce, sugar, sesame oil, and water. Heat up in a small pot until the sugar dissolves.
  • Place the vegetables on a serving plate, cut the Chinese broccoli lengthwise into two.
  • Drizzle the sauce onto the vegetable.
  • Garnish with fried garlic and serve.

Nutrition Facts : Calories 203 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 17 grams fat, Fiber 3 grams fiber, Protein 3 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 3932 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat

SIMPLE SAUTéED VEGETABLES



Simple Sautéed Vegetables image

These simple sautéed vegetables are an easy, delicious, and colorful side dish that can go with just about anything you make for dinner!

Provided by Beth - Budget Bytes

Categories     Dinner     Side Dish

Time 20m

Number Of Ingredients 12

3 carrots ($0.42)
1 zucchini ($0.72)
1 yellow squash ($0.78)
1/2 red bell pepper* ($0.75)
1 Tbsp cooking oil ($0.04)
1/4 tsp dried basil ($0.02)
1/8 tsp dried oregano ($0.02)
1/8 tsp garlic powder ($0.02)
1/8 tsp salt ($0.02)
1/8 tsp freshly cracked black pepper ($0.02)
1 Tbsp butter ($0.07)
1 Tbsp chopped fresh parsley (optional) ($0.04)

Steps:

  • Peel and slice the carrots. Chop the zucchini and yellow squash into half-rounds. Slice the bell pepper.
  • Heat the skillet over medium-high. Once the skillet is very hot, add the cooking oil and swirl to coat the surface. Add the sliced carrots and sauté for about 2-3 minutes.
  • Next, add the bell pepper, zucchini, squash, basil, oregano, and garlic powder. Continue to sauté for 2-3 minutes more, or just until the vegetables begin to soften. You want to take the raw edge off the vegetables, but not cook them to the point where they are limp.
  • Once the vegetables have just begun to soften, remove the skillet from the heat. Add the butter and toss until it has melted and coated the vegetables. Finally, season with a pinch of salt and pepper, give them a taste and adjust the salt or pepper as needed. Garnish with fresh chopped parsley just before serving.

Nutrition Facts : ServingSize 1 cup, Calories 102.55 kcal, Carbohydrate 9.98 g, Protein 2.15 g, Fat 6.9 g, Sodium 166.88 mg, Fiber 3 g

EASY CHINESE STYLE SAUTEED SHRIMP



Easy Chinese Style Sauteed Shrimp image

This shrimp dish is so simple yet bursting with delicious Asian flavor. Serve it as an appetizer or pair it with a vegetable side and you've got a great meal.

Provided by Cindy Munson

Categories     Main dishes: Seafood

Time 30m

Number Of Ingredients 9

cooking oil
1 lb raw medium-size shrimp, peeled and deveined
1 bunch green onions, sliced
4-7 cloves of garlic, mashed and chopped
1/4-1/3 cup of ginger, coarsely chopped
1 T light soy sauce
1 T oyster sauce
1/4 tsp sesame oil, optional
1 T Chinese cooking wine, optional

Steps:

  • Heat a large frying pan over high heat. Add oil, the white part of the green onion, ginger, and 2/3 of the garlic.
  • Saute for 1 minute. Be careful not to burn.
  • Add shrimp and the remaining seasonings. Stir until the shrimp is no longer white.
  • Reduce to low heat then add in the rest of the green onion and the rest of the garlic.

Nutrition Facts : ServingSize 3/4 cup, Calories 161 calories, Sugar .5 g, Sodium 299 mg, Fat 2.8 g, SaturatedFat 0.8 g, Carbohydrate 5.5 g, Fiber 0.8 g, Protein 26.5 g, Cholesterol 229 mg

CHINESE VEGETABLE STIR FRY



Chinese Vegetable Stir Fry image

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

100 g broccoli
100 g cauliflower
100 g carrot
100 g snow peas
100 g capsicums
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 tablespoons vegetable oil

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

CHINESE-STYLE CABBAGE



Chinese-Style Cabbage image

This speedy cabbage dish picks up nice flavor from the onion and soy sauce.

Provided by Taste of Home

Categories     Side Dishes

Time 10m

Yield 2 servings.

Number Of Ingredients 7

1-1/2 cups shredded Chinese or napa cabbage
1/2 cup sliced celery
1/3 cup chopped onion
1 tablespoon canola oil
1/8 teaspoon salt
Dash pepper
1-1/2 teaspoons soy sauce

Steps:

  • In a small skillet, saute the cabbage, celery and onion in oil for 4-5 minutes or until crisp-tender. Sprinkle with salt, pepper and soy sauce.

Nutrition Facts : Calories 91 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 410mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.

STIR-FRIED CHINESE VEGETABLES



Stir-Fried Chinese Vegetables image

Provided by Food Network

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 14

4 tablespoons peanut oil or vegetable oil
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
1/4 teaspoon crushed red chili flakes
1/2 red onion, trimmed and cut into 4 wedges, layers separated
2 heads baby bok choy, trimmed, cut lengthwise in quarters
1/4 pound Chinese broccoli, stems and leaves separated, each cut into 1-inch pieces
1/4 pound Chinese long beans, trimmed and cut into 1-inch pieces
6 scallions, trimmed, 5 cut diagonally into 1-inch pieces, 1 thinly sliced and reserved separately
1/4 head Napa cabbage, leaves cut crosswise into 1-inch-wide strips
2/3 cup good-quality chicken stock or broth, vegetable broth, or water, heated
1 tablespoon soy sauce
1 tablespoons cornstarch, dissolved in 1 tablespoon cold water
2 teaspoons toasted sesame seeds

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- FRIED VEGETABLES



Chinese Stir- Fried Vegetables image

Chinese Stir-Fried Vegetables, typically, Chinese cuisine uses a lot of oil in its stir-fried preparations, which makes the food unhealthy. Less oil has been used in this stir-fried preparation, which brings out the flavour of the vegetables with the Chinese flavourings. A truly guilt-free one-dish meal that provides just 58 calories, it is also rich in protein, vitamin C and fibre.

Provided by Tarla Dalal

Categories     Indian Stir Fry     Chinese Party     Quick Stir-Fries     Low Calorie International Recipes

Time 25m

Yield 2

Number Of Ingredients 13

1/4 cup sliced onions
3/4 cup shredded cabbage
1/2 cup chopped spring onions
1/2 cup sliced capsicum
1/2 cup sliced tomatoes
1/4 cup thinly sliced carrots
1/2 cup bean sprouts
2 tsp oil
1 tsp finely chopped green chillies
1 tsp finely chopped ginger (adrak)
1 tsp finely chopped garlic (lehsun)
salt to taste
1/2 tsp soy sauce

Steps:

  • MethodHeat the oil in broad non-stick pan, add the green chillies, ginger and garlic and sauté on a medium flame for a few seconds.Add the onions and sauté on a medium flame for 1 minute.Add all the remaining vegetables, bean sprouts and salt and sauté on a medium flame for 2 more minutes.Add the soya sauce and sauté on a medium flame for another minute.Serve immediately.

Nutrition Facts :

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4.6/5 (20)
Total Time 15 mins
Category Chinese Recipes
Calories 96 per serving
  • Rinse the vegetables with water and drain the water dry. Mix the white sauce ingredients and set aside.
  • Heat up a wok and add the cooking oil until it's smoking hot. Add ginger, stir-fry until light brown or aromatic. Add mushrooms and shrimp and do a few quick stir until the shrimps become half-cooked. Add vegetables into the wok and stir quickly. Transfer the white sauce mixture into the wok and continue to stir-fry until the sauce thickens. By then, the vegetables should be perfectly cooked, but not overcooked.


CHINESE MIXED VEGETABLE STIR FRY - GREEDY GOURMET | FOOD ...
Instructions. Heat the 15ml (1 tbsp) oil in a large wok and fry the broccoli for 1 minute. Add a splash of water and cover with a lid to cook for 3 minutes. Add the remainder of …
From greedygourmet.com
Reviews 1
Category Side Dish
Cuisine Chinese
Total Time 25 mins
  • Tip in the rest of the vegetables and fry for about 5 minutes or cooked until desired consistency. Use a splash of water if the vegetables get a bit dry and you want them to cook a bit more.


SAUTEED CHINESE ZUCCHINI | CHINESE | VEGETARIAN | RECIPE
How to Make Sauteed Chinese Zucchini. Slice the zucchini the way you prefer. In the oil, put the ginger and stir. Do not let it burn. Then add the zucchini, the soya sauce and sugar. Stir fry till …
From bawarchi.com
Cuisine Chinese
Category Vegetarian
  • Do not let it burn. ,Then add the zucchini, the soya sauce and sugar. , Stir fry till the zucchini turns a bit brown and is firm yet tender. , Don't add any water to cook. (You may add baby carrots and baby corn and let it cook along with the zucchini, if you wish to make the dish more colourful). ,.


HEALTHY CHINESE FOOD: 10 GREAT TAKEOUT OPTIONS

From healthline.com
  • Steamed dumplings. Dumplings offered at a Chinese restaurant are pockets of dough filled with seasoned meat and vegetables, usually pork and cabbage. They are often fried, but you can choose to have them steamed instead to cut down on calories and fat.
  • Hot and sour soup or egg drop soup. Hot and sour soup is made with mushrooms, bamboo shoots, eggs, and ginger in chicken broth. It also contains vinegar and spices, which add the hot and sour components to the dish.
  • Moo goo gai pan. Moo goo gai pan is a lightly sauced chicken and vegetable stir-fry dish that contains mushrooms, broccoli, carrots, and water chestnuts.
  • Beef and broccoli. Beef and broccoli is a simple dish of stir-fried beef and broccoli tossed in a light sauce. It’s a relatively healthy dish that’s low in carbs and high in protein.
  • Chop suey. Chop suey is another stir-fry dish made from meat, eggs, and thinly sliced vegetables in a light sauce. It’s often made with pork, although some varieties may contain chicken, beef, or tofu.
  • Chicken and broccoli. Chicken and broccoli is similar to beef and broccoli, consisting of chicken and broccoli stir-fried in a light sauce. However, it’s a leaner option than beef and broccoli that still offers plenty of protein.
  • Baked salmon. Many Chinese restaurants offer a baked salmon option, which is a great choice. Baked salmon is high in protein, rich in healthy omega-3 fats, and free of carbs.
  • Happy family. Happy family, or triple delight, is a stir-fry made from vegetables and meat, such as chicken or pork, seafood, and vegetables. It’s served in a thick brown sauce, usually over rice.
  • Buddha’s delight. Buddha’s delight is a great option for vegans and vegetarians. It’s a stir-fry made with tofu and steamed vegetables like bok choy, cabbage, and broccoli in a light, savory sauce.
  • Moo shu vegetables. Vegetables take center stage in this popular takeout dish, which typically features ingredients like stir-fried pork, shredded cabbage, mushrooms, carrots, and onions.


HOW TO MAKE AUTHENTIC CHINESE SAUTEED CHICKEN AND VEGETABLES
Make authentic Chinese sauteed chicken and vegetables. By Robin Mansur. 3/7/08 2:26 PM. WonderHowTo. Watch this video series to learn how to make Chinese sauteed chicken and vegetables. This is a great authentic home recipe that is very detailed and clear. This isn't something you can get out of a cookbook. Video Loading.
From chicken-recipes.wonderhowto.com
Author Robin Mansur
Estimated Reading Time 1 min


13 BEST VEGETARIAN CHINESE RECIPES| EASY ... - NDTV FOOD
Vegetarian Chinese Recipes: Veg Manchurian. 2. Veg Fried Rice Recipe. One of the easiest veg Chinese dishes is fried rice. Load the rice with lots of veggies like carrot, capsicum, cabbage, spring onion, et al and make it super tasty. Go on, it is super quick to make too. 3. Honey Chilli Potato Recipe. Honey chili potato can be added to any ...
From food.ndtv.com
Estimated Reading Time 6 mins


VEGETABLE STIR-FRY SAUCE WITH CHINESE SEASONINGS
1/4 cup vegetable broth, or water. 2 tablespoons oyster sauce. 1 1/2 teaspoons Chinese rice wine, or dry sherry. 1/2 teaspoon sugar. Freshly ground black pepper, to taste. 1 teaspoon cornstarch. 2 teaspoons water. Vegetables, such as mushrooms, carrots, water chestnuts, bok choy, broccoli. Salt, to taste. 1 to 2 teaspoons sesame oil. 1 1/2 ...
From thespruceeats.com
4.2/5 (40)
Total Time 15 mins
Category Sauces
Calories 11 per serving


THE BEST VEGGIE ITEMS ON THE MENU IN A CHINESE RESTAURANT ...
Steamed Vegetables, Sauteed Green Beans, Sauteed Snow Peas, Fresh Asparagus, Mixed Greens, Sauteed Broccoli, Chinese Bean Curd, Tofu with Black Mushrooms and Bean Sprouts, Chinese Eggplant ...
From onegreenplanet.org
Author Rhea Parsons
Estimated Reading Time 6 mins


ASIAN ROASTED VEGETABLES - THE EVERYDAY HOME
While vegetables are roasting, pre-heat a skillet on Medium High. Add sesame oil and allow to heat. Add ginger and garlic and allow to cook through. Keep stirring so the garlic does not burn and become bitter. Lower heat to medium low. Add brown sugar, rice wine vinegar, remainder of olive oil, honey, lemon grass paste and basil. Stir well. Sauce will become thick. …
From everydayhomeblog.com
Estimated Reading Time 5 mins


SAUTEED SHRIMPS WITH MIXED VEGETABLES | MISS CHINESE FOOD
How to make Sauteed Shrimps With Mixed Vegetables Step 1. Defrost the shrimps. Defrost the shrimps. Step 2. Thawed pea and corn mixed vegetables. Thawed pea and corn mixed vegetables. Step 3. Put the peas and corn miscellaneous vegetables into the boiling water to remove. Put the peas and corn miscellaneous vegetables into the boiling water to remove. …
From misschinesefood.com
Category Sauteed Shrimps With Mixed Vegetables
Estimated Reading Time 1 min


RECIPE FOR VEGETARIAN CHOW MEIN (CHINESE SAUTEED NOODLES ...
Cook for about 3-4 minutes. When the pasta is cooked (tender but still in shape and firm), drizzle about 1 tablespoon of canola oil, then drain the noodles. Discard the liquid. Set aside. Make some green beans and tofu. Heat about a tablespoon of oil in a wok. When the oil is hot ready, add a teaspoon of garlic.
From food.amerikanki.com
4.7/5 (20)
Servings 12


CHINESE SAUTEED BROCCOLI RECIPES
Add the Chinese broccoli and cook uncovered until just tender, about 4 minutes. Drain and set aside. Drain and set aside. Meanwhile, whisk the sugar, cornstarch, soy sauce, vinegar, sesame oil, hoisin sauce, ginger, and garlic together in a small saucepan over medium heat until thickened and no longer cloudy, 5 to 7 minutes.
From tfrecipes.com


CHINESE SAUTEED VEGETABLES RECIPES
More about "chinese sauteed vegetables recipes" CHINESE VEGETABLE STIR-FRY - ONCE UPON A CHEF. 2017-02-08 · 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 … From onceuponachef.com Cuisine Asian, Chinese Total Time 30 mins Category Dinner …
From tfrecipes.com


MIXED VEGETABLES - CHINESE RECIPES FOR ALL
Heat oil in a wok, on high heat until hot. 2. Add garlic, red pepper, carrots, mushrooms and bamboo shoots and water chestnuts and fry for one minute. 3. Add beansprouts and fry for two minutes. 4. Pour in one ladle of chicken stock and leave for two minutes or until it is starting to boil. 5. Then gradually add the 2 tablespoons of cornflour ...
From chineserecipesforall.com


CHINESE FOOD CALORIE GUIDE - LIVESTRONG.COM
Chinese dishes contain plenty of vegetables and many dishes are steamed. Noodles, soups and steamed rice are some of the best options when it comes to calories. Wonton soup, for example, contains only 100 calories and 1g of fat per serving. Other good options include the spring rolls, at 100 calories each, and the shrimp with lobster sauce, at a cost of 400 calories.
From livestrong.com


CALORIES IN CHINESE FOOD: MIXED VEGETABLES | LIVESTRONG.COM
In China, food is traditionally eaten with chopsticks, and according to Helpguide, adopting this habit when eating Chinese food can be healthier, because you will eat more slowly. Vegetables used in Chinese mixed vegetable dishes may include Chinese cabbage, pea pods, bamboo shoots and sliced mushrooms.
From livestrong.com


CHINESE SAUTEED BROCCOLI RECIPE RECIPES ALL YOU NEED IS FOOD
Jan 08, 2020 · Top with a microwave plate and microwave on high for 3 minutes. Heat a large non-stick skillet over medium heat. Add in the vegetable oil, and when hot sautee the garlic and ginger until fragrant, stirring constantly, about 15 seconds.
From stevehacks.com


10 BEST CHINESE MIXED VEGETABLES RECIPES - YUMMLY
Guided. Sheet Pan Honey Balsamic Pork Chops and Vegetables Yummly. black pepper, nonstick cooking spray, Dijon mustard, balsamic vinegar and 9 more. Guided. Sheet Pan Honey Balsamic Chicken and Vegetables Yummly. honey, salt, boneless skinless chicken breasts, cinnamon, black pepper and 7 more.
From yummly.com


SAUTEED CHINESE VEGETABLES RECIPE - ALL INFORMATION ABOUT ...
Stir-Fried Chinese Vegetables Recipe | Food Network tip www.foodnetwork.com. 1/4 pound Chinese long beans, trimmed and cut into 1-inch pieces 6 scallions, trimmed, 5 cut diagonally into 1-inch pieces, 1 thinly sliced and reserved separately 1/4 head Napa cabbage, leaves cut...
From therecipes.info


SAUTEED CHINESE BROCCOLI RECIPES ALL YOU NEED IS FOOD
Sep 30, 2019 · Heat the olive oil in a large saute pan or skillet over medium heat. Add the minced garlic and saute until fragrant, about 30 seconds. Add the broccoli florets. Season with sea salt and black pepper. Increase heat to medium high. Stir fry for 3-4 minutes, until the broccoli starts to turn bright green and brown a bit. Add the water.
From stevehacks.com


CHINESE SAUTEED DICED PORK WITH VEGETABLES RECIPE - FOOD NEWS
Chinese Sauteed Diced Pork With Vegetables Recipe. Some folks dye the glutinous rice with red or green for a holiday touch. Another serving idea is to whisk together 1/4 cup soy sauce, 1 tablespoon sesame oil, and garlic to taste and sprinkle over the meatballs, rice, and some steamed vegetables. By Mom2MMJ. Cantonese Style Pork and Shrimp Dumplings. The …
From foodnewsnews.com


CANNED CHINESE VEGETABLES - RECIPES | COOKS.COM
Add Chinese vegetables, bean sprouts, water chestnuts, ... cooked rice. Serves 6-8. Ingredients: 13 (mushrooms .. sauce .. steak ...) 3. CHINESE CHOP SUEY. Saute onions in butter until ... bean sprouts and vegetables along with their liquids. Bring ... necessary. Serve with Chinese noodles, rice or as hot ... be cut in half. Ingredients: 11 (celery .. cornstarch .. onions .. pork .. …
From cooks.com


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