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.
Time 45m Yield 6 Number Of Ingredients 14 Steps:
Combine the chicken, oyster sauce, and soy sauce in a mixing bowl until the chicken is evenly coated with the sauce; set aside. Heat the vegetable oil in a wok or large skillet over high heat. Stir in the garlic and onion; cook and stir until the onion is limp, about 1 minute. Add the chicken and marinade. Cook and stir until the chicken has browned and is no longer pink, about 10 minutes. Pour in 1/2 cup of water; season with pepper and sugar. Add the water chestnuts, snow peas, and broccoli. Cover; boil until the vegetables are just tender, about 5 minutes. Dissolve the cornstarch in 1/4 cup of water. Stir into the boiling mixture; cook until thick and no longer cloudy.
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.
Time 32m Yield 6 servings Number Of Ingredients 13 Steps:
In a large pan on medium-high heat, add 1 tablespoon of oil. Once the oil is hot, add chicken, season with salt and pepper, and sauté until cooked through and browned. Remove cooked chicken from pan and set aside. In the same pan, heat 1 tablespoon of oil and add mushrooms. When the mushrooms start to soften, add broccoli florets and stir-fry until the broccoli is tender. Remove cooked mushrooms and broccoli from the pan and set aside. Add 1 tablespoon of oil to the pan and sauté garlic and ginger until fragrant. Add the remaining sauce ingredients and stir until smooth. Return the chicken and vegetables to the saucy pan, stir until heated through. Serve with hot rice or noodles. Enjoy!
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.
Time 35m Yield 8-10 serving(s) Number Of Ingredients 12 Steps:
In a large frying pan or wok add oil and heat on medium high. Add onions and stir fry for 3 minutes. In the meantime boil the Chinese noodles (this should take five to ten minutes). Add mushrooms and stir fry for another 7 minutes or until mushrooms begin to cook. Add the salt, pepper, and garlic powder. Add the yellow bean sprouts and the sugar snap peas and continue to stir fry. Drain the noodles and add them to the frying pan or wok with the other vegetables. Add the soya sauce, balsamic vinegar and the sherry wine if using. Cook for another 5 minutes. Serve hot or warm. This reheats very well.
More about “chinese vegetable stir fry recipes”
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.
