STIR FRY IN CHINESE RECIPES

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CHINESE VEGETABLE STIR FRY RECIPE - CHINESE.FOOD.COM



Chinese Vegetable Stir Fry Recipe - Chinese.Food.com 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.

Total Time 24 minutes

Prep Time 20 minutes

Cook Time 4 minutes

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.

Nutrition Facts : Calories 220.4, FatContent 4.1, SaturatedFatContent 0.4, CholesterolContent 0, SodiumContent 461.6, CarbohydrateContent 41.1, FiberContent 3, SugarContent 4.3, ProteinContent 5.7

STIR-FRIED CHINESE VEGETABLES RECIPE | FOOD NETWORK



Stir-Fried Chinese Vegetables Recipe | Food Network image

Provided by Food Network

Categories     side-dish

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

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.

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