WOK VEGETABLES RECIPE RECIPES

Name: Stir-Fried Chinese Vegetables
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 to 6 servings
Cuisine: asian
Ingredients: 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

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

Ingredients

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.

TOFU STIR FRY RECIPE | JAMIE OLIVER VEGETARIAN RECIPES

Tofu stir fry recipe | Jamie Oliver vegetarian recipes image

A brilliantly simple, flavour-packed supper for two – get stuck in to this tasty stir-fry!

Total Time 25 minutes

Yield 2

Number Of Ingredients 16

Ingredients

2 tablespoons cashew nuts
3 tablespoons sesame seeds
175 g firm tofu
1 teaspoon cornflour
vegetable oil
runny honey
2 cloves of garlic
5 cm piece of ginger
4 spring onions
2 fresh red chillies optional
½ a head of broccoli
½ a red pepper
4 baby sweetcorn
80 g sweetcorn
1 lime
low-salt soy sauce

Steps:

1. Place a frying pan or wok over a high heat. Add the cashew nuts, then 30 seconds later add the sesame seeds. Toss for a further 30 seconds until golden, then tip into a bowl.
2. Cut the tofu into cubes, then place in a bowl and dust with the cornflour and a pinch of sea salt and black pepper.
3. Add a good lug of oil to the pan or wok and place back over a medium-high heat.
4. Fry the tofu until golden and crisp, then scoop it out of the pan with a slotted spoon and set aside on a plate lined with kitchen paper. While it’s still warm, drizzle with honey and scatter over the nuts and seeds.
5. Peel and slice the garlic and ginger, then trim and slice the spring onions on an angle. Slice the chillies (if using), cut the broccoli into florets, then slice the pepper. Halve the sweetcorn lengthways.
6. Return the pan to a medium heat and add the garlic, ginger, spring onions and chillies (if using). Stir-fry for 30 seconds, or until the garlic turns golden.
7. Add your vegetables and stir-fry for a further 4 minutes. Squeeze in the juice from half the lime and add a splash of soy sauce.
8. Tip the vegetables into bowls, top with the crispy tofu and serve with the remaining lime wedges and some chilli sauce, if you like extra heat.

Nutrition Facts : Calories 399 calories, FatContent 23.2 g fat, SaturatedFatContent 3.6 g saturated fat, ProteinContent 22.6 g protein, CarbohydrateContent 25.2 g carbohydrate, SugarContent 10.4 g sugar, SodiumContent 1.2 g salt, FiberContent 7.5 g fibre

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1. Place a frying pan or wok over a high heat. Add the cashew nuts, then 30 seconds later add the sesame seeds. Toss for a further 30 seconds until golden, then tip into a bowl.
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See details

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