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.
STIR-FRIED ASIAN VEGETABLES
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
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
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.
SHRIMP AND VEGETABLE SAUTE, CHINESE STYLE
Steps:
- Whisk anchovy paste, soy sauce, sugar, broth and season with red pepper flakes. In a large skillet or wok, heat the vegetable and sesame oils. Add peppers and scallion whites and stir fry or saute, stirring continuously for one minute. Add shrimp and saute for another minute. Add garlic and saute for 15 seconds until you get a good whiff of its aroma.
- Add liquid ingredients and peas, half of mint and basil leaves and simmer for a minute or two just until the shrimp are cooked through and the vegetables are tender but still crisp.
- Taste and season and transfer to a bowl; serve over rice, garnish with remaining mint, basil and green scallions rounds.
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
More about "chinese sauteed 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.
A VARIETY OF CHINESE VEGETABLES - THE SPRUCE EATS
From thespruceeats.com
VEGETABLE STIR FRY - HOW TO PREPARE IN 4 EASY STEPS - TASTE …
From tasteasianfood.com
20 BEST CHINESE VEGETABLE STIR FRY RECIPES - OMNIVORE'S …
From omnivorescookbook.com
10 BEST CHINESE MIXED VEGETABLES RECIPES | YUMMLY
From yummly.com
15 BEST VEGETARIAN CHINESE RECIPES| EASY CHINESE RECIPES
From food.ndtv.com
AN EASY CHINESE GREENS RECIPE - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
CHINESE VEGETABLES AND EGGS DISHES WITH RECIPES
From travelchinaguide.com
VEGETABLE STIR FRY | RECIPETIN EATS
From recipetineats.com
CHINESE MIXED VEGETABLE STIR FRY - GREEDY GOURMET
From greedygourmet.com
10 BEST CHINESE PORK WITH VEGETABLES RECIPES | YUMMLY
From yummly.com
CHINESE BLANCHED VEGETABLES - CHINA SICHUAN FOOD
From chinasichuanfood.com
15 MINUTE ASIAN VEGGIE SAUTé RECIPE | HEALTHY, EASY RECIPES
From sailorbailey.com
CHINESE VEGETABLES: LEAFY GREENS - THE WOKS OF LIFE
From thewoksoflife.com
TOP 15 VEGETARIAN CHINESE FOOD RECIPES, VEGAN DISHES
From travelchinaguide.com
SECRETS TO SAUTéING AND STIR-FRYING VEGGIES CHINESE STYLE
From onegreenplanet.org
DI SAN XIAN—CHINESE SAUTéED POTATO EGGPLANTS AND GREEN PEPPERS
From chinasichuanfood.com
FAST VEGETABLE STIR FRY | EASY CHINESE VEGGIES RECIPE
From youtube.com
CHINESE VEGETABLES/ CHOY SUM - RASA MALAYSIA
From rasamalaysia.com
CHINESE MIXED VEGETABLES STIR FRY - THE LEMON BOWL®
From thelemonbowl.com
PANDA EXPRESS MIXED VEGETABLES - COPYKAT RECIPES
From copykat.com
12 VEGETABLES FROM AROUND ASIA—AND HOW TO USE THEM
From epicurious.com
SHEET PAN ROASTED ASIAN VEGETABLE MEDLEY - CREME DE LA CRUMB
From lecremedelacrumb.com
ASIAN VEGETABLES - EASY ASIAN VEGETABLE RECIPES | FOOD & WINE
From foodandwine.com
CHINESE SAUTEED DICED PORK WITH VEGETABLES RECIPE - FOOD NEWS
From foodnewsnews.com
STIR-FRIED CHINESE GREENS - FOOD & WINE
From foodandwine.com
CHINESE GREEN BEANS WITH SOY SAUCE AND GARLIC - HEALTHY RECIPES …
From healthyrecipesblogs.com
HEALTHY CHINESE VEGETABLE RECIPES | EATINGWELL
From eatingwell.com
THE TOP 10 VEGETABLES EATEN IN CHINA - AND HOW TO EAT THEM
From chinahighlights.com
THE TOP 14 VEGETARIAN DISHES IN CHINA YOU SHOULD TRY
From chinahighlights.com
SAUTEED VEGETABLES - COOKING CLASSY
From cookingclassy.com
CHINESE CHILI SAUTEED VEGGIES - RECIPES - MOMMA CUISINE
From mommacuisine.com
VEGETABLE STIR-FRY SAUCE RECIPE - THE SPRUCE EATS
From thespruceeats.com
CHINESE SAUTEED VEGETABLE RECIPES : OPTIMAL RESOLUTION LIST
From recipeschoice.com
ULTIMATE SAUTEED VEGETABLES – A COUPLE COOKS
From acouplecooks.com
VEGETABLES IN HOT GARLIC SAUCE (CHINESE STYLE) - GREENBOWL2SOUL
From greenbowl2soul.com
50 CHINESE STIR FRY VEGETABLE RECIPE COLLECTION - TARLA DALAL
From tarladalal.com
CHINESE SAUTEED CHICKEN AND VEGETABLES : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
THE BEST VEGGIE ITEMS ON THE MENU IN A CHINESE RESTAURANT
From onegreenplanet.org
SAUTEED CHICKEN THIGHS RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
CHINESE SAUTEED VEGETABLES RECIPES
From tfrecipes.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