Stir-fried Chinese vegetables are a quick and easy way to get a healthy and delicious meal on the table. With just a few simple ingredients and a little bit of time, you can create a dish that is packed with flavor and nutrients. Whether you are a beginner or a seasoned cook, this article will provide you with all the information you need to make the perfect stir-fried Chinese vegetables. We will discuss the best types of vegetables to use, the essential seasonings and sauces, and the proper cooking techniques. So grab your wok and get ready to create a delicious and healthy meal that the whole family will love.
Here are our top 2 tried and tested recipes!
STIR-FRIED VEGETABLES (CABBAGE, CHINESE MUSHROOMS, AND BROCCOLI)
Delicious vegetarian dish. Perfect as a vegetarian main course or as a side dish to accompany meat, especially chicken. Serves 4 as part of a Chinese-style meal or 2 as a main dish.
Provided by littleturtle
Categories Greens
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- In a small bowl, mix together the sauce ingredients and set aside.
- Soak the mushrooms in hot water until they soften (15-20 minutes).
- Rinse under cold running water to remove any sand and squeeze out excess water to drain.
- With a sharp knife, remove the stems & discard.
- Finely shred the caps; set aside.
- Blanch broccoli in boiling water and drain.
- Chop cabbage into long shreds, about 1/4-inch wide.
- Preheat wok or large skillet over high heat until it is hot.
- Add oil, wait until the oil gets very hot, almost smoking (the vegetables should sizzle during the entire cooking time); add ginger and cook for 20 seconds.
- Add the mushrooms, broccoli, cabbage, jicama, and bamboo, and continue to stir-fry for 1 minute.
- Add the sauce and continue to stir-fry until broccoli and cabbage are tender (3 minutes), adding about a tablespoon of water, if needed, to keep moist.
- Spoon onto a platter, sprinkle with sesame oil, and serve immediately.
Nutrition Facts : Calories 211.3, Fat 11, SaturatedFat 1.8, Sodium 2208.7, Carbohydrate 25.6, Fiber 6.6, Sugar 5.2, Protein 8.2
CHINESE OMELET WITH STIR-FRIED VEGETABLES IN SPICY SAUCE
Provided by Marialisa Calta
Categories appetizer
Time 15m
Yield Six servings
Number Of Ingredients 18
Steps:
- In a small mixing bowl, combine the ingredients for the spicy sauce except the corn (or safflower) oil, scallions, ginger root, and garlic. Heat the corn oil in a saute pan or wok. Add the scallions, ginger root and garlic and stir-fry over high heat, about 15 seconds, until fragrant. Add the combined sauce mixture and stir until thickened. Keep warm until ready to serve.
- To make the omelet, in a saute pan or wok, heat 1 tablespoon of the corn (or safflower) oil until hot. Add the bell pepper and snow peas and toss lightly over high heat, about 30 seconds, adding some rice wine or sake if the mixture is very dry. Add the bean sprouts and toss briefly, about 10 seconds. Remove the mixture and let cool slightly, then fold into the beaten eggs.
- Heat a large, well-seasoned omelet pan or wok and add the remaining 2 tablespoons of the corn oil. Heat until very hot. Add the eggmixture and let it set at the bottom while twirling the pan. When a thin crust begins to form, cover and reduce the heat to low. Cook for about 5 to 7 minutes, or until the omelet is puffed and lightly golden on the bottom. Using a spatula, carefully turn it over and cook until lightly golden and cooked through. (The omelet can be done ahead of time and kept warm in a 200-degree preheated oven.) When ready to serve, cut the omelet into wedges, spoon the sauce over them and sprinkle with the scallion greens.
Nutrition Facts : @context http, Calories 238, UnsaturatedFat 13 grams, Carbohydrate 10 grams, Fat 17 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 3 grams, Sodium 367 milligrams, Sugar 6 grams, TransFat 0 grams
Tips:
- Use fresh, high-quality vegetables. This will make a big difference in the flavor and texture of your dish.
- Cut the vegetables into uniform pieces. This will help them cook evenly.
- Don't overcrowd the wok or pan. If you do, the vegetables will not cook evenly and will become soggy.
- Stir-fry the vegetables over high heat. This will help them retain their color and crunch.
- Add a little bit of oil to the wok or pan before stir-frying. This will help prevent the vegetables from sticking.
- Season the vegetables with salt, pepper, and other spices to taste.
- Serve the stir-fried vegetables immediately. They are best when they are hot and fresh.
Conclusion:
Stir-fried Chinese vegetables are a healthy and delicious way to enjoy your favorite vegetables. They are quick and easy to make, and they can be enjoyed as a main course or a side dish. With a little practice, you can master the art of stir-frying and create delicious meals that your family and friends will love.
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