Chinese Style Vegetables Food
CHINESE VEGETABLES
Make and share this Chinese Vegetables recipe from Food.com.
Provided by evelync
Categories Cauliflower
Time 15m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Slice and mix vegetable combo.Stirfry vegetables for 2 minutes in oil.
- Add soy sauce,sugar and fry 1 minute.
- Add chicken broth,cover and steam for 8 minutes.
Nutrition Facts : Calories 90.3, Fat 7.1, SaturatedFat 0.9, Cholesterol 0.3, Sodium 186.4, Carbohydrate 6.1, Fiber 2.1, Sugar 3, Protein 1.9
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 STYLE VEGETABLES
Make and share this Chinese Style Vegetables recipe from Food.com.
Provided by Frenzy
Categories Cauliflower
Time 30m
Yield 5 cups, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a cup, combine water, vegetable stock, soy sauce and all purpose flour. Set Aside.
- In a wok, heat the oil and fry the garlic together with the celery.
- Add the young corn and snow peas.
- Add the prepared mixture and bring to a boil.
- Add the Cauliflower.
- Add the Mung beans sprouts
- Add the sliced Straw Mushrooms and tofu, simmer for 1 minute.
Nutrition Facts : Calories 118, Fat 5.9, SaturatedFat 0.9, Sodium 506.2, Carbohydrate 10.7, Fiber 4.3, Sugar 3.6, Protein 9.2
CHINESE VEGETABLES
Make and share this Chinese Vegetables recipe from Food.com.
Provided by Chill
Categories Onions
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine water and bouillon granules and set aside.
- Heat oil in wok or large skillet over high heat and add onions, broccoli, celery, ginger and carrots stir fry 2-3 minutes. Add snow peas and stir fry another minute or so. Add green onions and fry just another minute.
- Add bouillon mixture, bring to a boil, cover and cook until vegetables are crisp-tender, approximately 2-3 minutes. You can use any vegetables you want with this. Enjoy!
Nutrition Facts : Calories 141.2, Fat 7.7, SaturatedFat 0.7, Cholesterol 0.5, Sodium 934.8, Carbohydrate 16.2, Fiber 5.2, Sugar 5.8, Protein 4.1
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.
More about "chinese style vegetables food"
A VARIETY OF CHINESE VEGETABLES - THE SPRUCE EATS
From thespruceeats.com
Author Rhonda ParkinsonPublished Jul 6, 2007Estimated Reading Time 8 mins
- A Variety of Tastes and Textures. Chinese vegetables come in a variety of intriguing shapes, sizes, and textures, from a bumpy cucumber-like melon to a green-colored bean that can be 1 foot long.
- Bamboo Shoots. As the name implies, bamboo shoots are the edible shoots of the bamboo plant, which is native to Asia. They are cut from the plant once they appear above the ground to preserve their tenderness and because if they are left to grow exposed, they will turn a green color.
- Bitter Melon. Bitter melon is known for its striking appearance and taste. This Chinese gourd resembles a cucumber with a dark green, bumpy, pockmarked skin.
- Bok Choy. China's most popular vegetable, bok choy, has a light, sweet flavor and crisp texture. It is a type of cabbage but instead of a tightly packed head the leaves are in a cluster, giving the vegetable a shape similar to celery.
- Chinese Broccoli. The Chinese version of broccoli is a leafy green plant with small white flowers. It has a thick stem with flat leaves and very small florets, giving it a different appearance from regular broccoli.
- Chinese Celery. Regular celery can seem a little boring once you've tried Chinese celery. Originating from a wild celery native to Asia, Chinese celery has a significant flavor that adds extra taste to soups and stir-fries.
- Chinese Dried Mushrooms. Chinese dried mushrooms impart a pungent flavor to Chinese dishes. They are also called Chinese black mushrooms, which is a bit misleading as the mushrooms can range in color from grey to light brown.
- Chinese Eggplant. Also called aubergine, Chinese eggplant resembles more of a purple zucchini than Italian eggplant, with its long thin shape and purple color that may be streaked with white.
- Silk Squash. Silk squash, also called Chinese okra, turai, and angled luffa, is a long thin squash with sharp ridges. Only immature silk squash are eaten, as older silk squash have a bitter taste.
- Chinese White Radish (Daikon Radish) Resembling a large white carrot, Chinese white radish has a much stronger flavor than small, round red radishes. While daikon is a popular salad ingredient in Japan, in China it is more commonly used in cooking, both in stir-frying and slow-cooked dishes; it is also pickled and added to soups.
CHINESE VEGETABLE RECIPES - THE SPRUCE EATS
CHINESE VEGETABLE STIR-FRY - ONCE UPON A CHEF
From onceuponachef.com
Cuisine Asian, ChineseTotal Time 30 minsCategory DinnerCalories 173 per serving
65 COPYCAT CHINESE TAKEOUT RECIPES I TASTE OF HOME
From tasteofhome.com
20 BEST CHINESE VEGETABLE STIR FRY RECIPES - OMNIVORE'S …
From omnivorescookbook.com
10 BEST CHINESE MIXED VEGETABLES RECIPES | YUMMLY
From yummly.com
VEGETABLE STIR FRY - HOW TO PREPARE IN 4 EASY STEPS - TASTE …
From tasteasianfood.com
MUSHROOM FRIED RICE RECIPE - CHINESE MUSHROOM FRIED RICE
From honest-food.net
19 MOST POPULAR CHINESE DISHES - NDTV FOOD
From food.ndtv.com
TOP 15 VEGETARIAN CHINESE FOOD RECIPES, VEGAN DISHES
From travelchinaguide.com
HEALTHY CHINESE VEGETABLE RECIPES | EATINGWELL
From eatingwell.com
34 VEGETABLES IN CHINESE, PLUS BONUS PHRASES AND VEGETARIAN DISHES
From fluentu.com
AN EASY CHINESE GREENS RECIPE - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
GREEN VEGETABLE HAM PORRIDGE RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
THE TOP 10 VEGETABLES EATEN IN CHINA - AND HOW TO EAT …
From chinahighlights.com
CHINESE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
CHINESE VEGETABLES (HOW TO STIR FRY) - TASTE OF ASIAN FOOD
From tasteasianfood.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