Best 6 Basic Chinese Stir Fry Vegetables Recipes

Chinese stir fry is a popular cooking technique that involves quickly cooking vegetables and meat in a hot wok or pan with a small amount of oil. This method of cooking preserves the vibrant colors, textures, and flavors of the ingredients. Traditionally, Chinese stir fry is made with fresh, seasonal vegetables, but frozen or canned vegetables can also be used. The key to a successful stir fry is to have all of your ingredients prepped and ready to go before you start cooking, as the cooking process is very quick. You'll also need a good wok or large skillet with a lid, a spatula, and a high-heat cooking oil, such as peanut or canola oil. Once you have your ingredients and equipment ready, you can start cooking your delicious stir fry dish!

Here are our top 6 tried and tested recipes!

BASIC CHINESE STIR FRY VEGETABLES

Basic Chinese Stir Fry Vegetables image

Great for those New Year's resolutions.

Provided by Kim Miller

Categories World Cuisine Recipes Asian

Time 1h15m

Yield 4

Number Of Ingredients 10

Ingredients

2 cups uncooked brown rice
4 cups water
1 tablespoon safflower oil
⅓ cup leeks, chopped
2 cloves garlic
1 teaspoon minced fresh ginger root
1 cup zucchini, chopped
1 cup carrots, chopped
1 cup yellow squash, chopped
sea salt to taste

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

CHINESE VEGETABLE STIR FRY

Chinese Vegetable Stir Fry image

Chinese vegetable stir fry is a quick, easy and delicious recipe. Take only 20 minutes to prepare, Best to serve with rice, noodles or just eat straight from the wok!

Provided by KP Kwan

Categories Main Course

Time 20m

Number Of Ingredients 13

Ingredients

100 g broccoli
100 g cauliflower
100 g carrot
100 g snow peas
100 g capsicums
1 teaspoon salt
3/4 teaspoon sugar
Dash ground white pepper
1 tablespoon oyster sauce
1/4 teaspoon cornflour
2 tablespoons water
1 tablespoon chopped garlic
1 tablespoons vegetable oil

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.

Nutrition Facts : Calories 165 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 8 grams fat, Fiber 7 grams fiber, Protein 6 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 1367 milligrams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

CHINESE VEGETABLE STIR FRY

Chinese Vegetable Stir Fry 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.

Provided by Charlotte J

Categories Vegetable

Time 24m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

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.

CHICKEN & VEGGIE STIR-FRY RECIPE BY TASTY

Chicken & Veggie Stir-Fry Recipe by Tasty image

Getting take-out is a crave-worthy indulgence. And with our easy chicken veggie stir fry recipe, you can recreate the magic of a Chinese takeout right in your very own kitchen. Feel free to mix up the protein or vegetables depending on what you have in your fridge. The simple sauce packs a flavor punch that will bring the dish together, no matter what.

Provided by Robin Broadfoot

Categories Dinner

Time 32m

Yield 6 servings

Number Of Ingredients 13

Ingredients

1 lb chicken breast, cubed
salt, to taste
pepper, to taste
1 lb broccoli florets
8 oz mushroom, sliced
3 tablespoons oil, for frying
3 cloves garlic, minced
1 tablespoon ginger, minced
2 teaspoons sesame oil
⅓ cup reduced sodium soy sauce
1 tablespoon brown sugar
1 cup chicken broth
¼ cup flour

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!

Nutrition Facts : Calories 393 calories, Carbohydrate 23 grams, Fat 20 grams, Fiber 2 grams, Protein 27 grams, Sugar 4 grams

STIR-FRIED CHINESE VEGETABLES

Stir-Fried Chinese Vegetables image

Provided by Food Network

Categories side-dish

Time 35m

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.

CHINESE STIR-FRY VEGETABLES

Chinese Stir-Fry Vegetables image

As you can tell I'm big on the stir fry and the Asian flavours. Its so simple, but incredibly tasty and very good for you.

Provided by Lani D

Categories Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

220 g thin egg noodles
2 onions, sliced
1 tablespoon fresh ginger, minced
2 carrots, sliced
1 baby bok choy, halved
1 red pepper, chopped
1 cup broccoli, chopped
1 cup shiitake mushroom, chopped
1/3 cup water
2 tablespoons light soy sauce
1 tablespoon oyster sauce
2 teaspoons cornflour, blended with
1 tablespoon water

Steps:

Prepare egg noodles as per directions, drain and set aside.
Heat a wok over high head, add onions, ginger and stir fry for 3 minutes or until onion is soft.
Add carrots, bok choy, red pepper, broccoli and mushrooms and stir fry for 2 minutes.
Add water, soy sauce, oyster sauces and stir fry for a further 3 minutes.
Add cornflour mixture and cook, stirring for 2-3 minutes or until sauce boils and thickens.
Plate noodles and top with stirfry mix.

Nutrition Facts : Calories 277.3, Fat 2.8, SaturatedFat 0.7, Cholesterol 46.2, Sodium 676.7, Carbohydrate 53, Fiber 5.1, Sugar 6.8, Protein 10.9

Tips:

Use a large wok or skillet with a flat bottom and high sides to prevent splattering.
Heat your wok or skillet over high heat until a drop of water sizzles and evaporates immediately.
Add a small amount of oil to the wok or skillet.
Stir-fry the vegetables in small batches so that they cook evenly.
Use a spatula to stir the vegetables constantly so that they do not burn.
Add the sauce to the vegetables and stir-fry for an additional minute or two.
Serve the stir-fried vegetables immediately over rice or noodles.

Conclusion:

Stir-fried vegetables are a quick, easy, and healthy way to get your daily dose of vegetables. They are also a great way to use up leftover vegetables. With a few simple ingredients and a little bit of practice, you can make delicious stir-fried vegetables at home.