5 Minute Chinese Vegetables Recipes
AN EASY CHINESE GREENS RECIPE
Introducing a super-fast and easy Chinese greens recipe that helps you prepare many types of green leafy vegetables. All you need is four ingredients and 10 minutes to serve a delicious and healthy side dish with your Chinese dinner. {Vegan, Gluten-Free Adaptable}You can use tamari to replace light soy sauce to make this dish gluten-free.
Provided by Maggie Zhu
Categories Side
Time 15m
Number Of Ingredients 5
Steps:
- Bring a medium pot of water to a boil. Add a pinch of salt and several drops of vegetable oil so that the blanched vegetables will look greener (optional), stir to mix well.
- Add the vegetables. Blanch until just cooked through and still crisp. It takes 1 minute or so to cook tender vegetables such as spinach, baby bok choy, yu choy, chard, and choy sum. It takes 2 to 3 minutes for Chinese broccoli, broccoli, and broccolini.
- Once the vegetables are done, immediately rinse them with cold tap water to stop cooking. Stop once the vegetables have cooled to a warm temperature and not completely cold. Drain, gently squeezing out as much water as you can, then set aside in a strainer to dry further. If you plan to serve them immediately, you can use paper towels to pat the vegetables dry.
- When you're ready to serve, plate the blanched vegetables with minimal overlapping. (*Footnote 2)
- Heat the oil in a small saucepan or skillet over medium-high heat until hot. Add the garlic, stirring constantly until the edges of the garlic turns golden (*Footnote 3). Then immediately pour the hot oil with the garlic over the plated vegetables.
- Drizzle soy sauce on top of vegetables and serve immediately as a side dish.
Nutrition Facts : ServingSize 1 serving, Calories 76 kcal, Carbohydrate 2.9 g, Protein 1.6 g, Fat 6.9 g, SaturatedFat 1.2 g, Sodium 275 mg, Fiber 0.8 g, Sugar 1 g
5 MINUTE CHINESE VEGETABLES
Super easy way to cook a variety of Chinese vegetables without stir frying. It only takes 5 minutes!
Provided by Mochi Mommy
Categories Side Dish
Time 10m
Number Of Ingredients 4
Steps:
- Bring a pot of salted water to boil.
- Put in vegetables. If using a vegetable with a long stalk and leafy greens, put the stalk side down first.
- Cook for 5 minutes or until the stalk can be pierced through with a fork easily.
- Remove from heat, add oil directly into the pot.
- Fish out the veggies with tongs and place them on your serving plate. Top with just a sprinkle of oyster sauce. You're done!
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- In a small bowl, whisk the soy sauce, water, dry sherry, sesame oil, sugar, cornstarch, red pepper flakes and dry mustard together. Set aside.
- In a large nonstick skillet, bring 1 inch of water to a rapid boil. Add the broccoli and cook for 2-3 minutes, or until tender-crisp. Strain the broccoli in a colander and then run under cold water to stop the cooking process. Set aside and allow to fully drain.
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- Tip in the rest of the vegetables and fry for about 5 minutes or cooked until desired consistency. Use a splash of water if the vegetables get a bit dry and you want them to cook a bit more.
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- Peel off the fibrous surface of the stalk (for the larger vegetables) Cut off the stem of the vegetables. For the large and older vegetables, remove the fibrous surface of the stalk with a vegetable peeler until the white part of the stalk is revealed.
- Rinse the Chinese vegetables thoroughly. Rinse the vegetables by changing the water at least twice. You can also do this under running water. The goal is to remove any sand or dirt that adheres to the vegetables.
- Separate the stems and leaves (for the larger vegetables) Once you have cleaned the vegetables, separate the leaves and the stalks. Stir fry the stalks first until they start to turn tender before adding the leaves.
- Wash and drain the vegetables with a colander. Wash the greens thoroughly with water and drain by putting them in a colander (or with a salad spinner).
- Cut the garlic into small pieces. Stir-fry Chinese vegetable with garlic is the basic recipe in most ordinary households. The flavor is incredible with any sort of vegetables.
- Saute the garlic over low heat. The Chinese vegetable stir fry sequence starts with adding some cooking oil into the wok over low heat. Swirl the oil around so that the oil is fully coated at the bottom of the wok.
- Add salt to the garlic. Adding salt to the garlic instead of the vegetables is another trick that I have discovered. My method is to add ALL the salt necessary for the whole dish to the garlic.
- Cook the stalk first, then the leaves (for the large vegetables) Don’t crowd the wok. Choose a wok or a frying pan large enough to hold more vegetables than you think.
- How long should I stir-fry these Chinese vegetables? Chinese vegetable stir fry should be done until it is crisp-tender, with little, or no more gravy visible in the wok.
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