Chines Vegetables With White Sauce Recipes

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CHINES VEGETABLES WITH WHITE SAUCE



Chines Vegetables with White Sauce image

Categories     Vegetable

Number Of Ingredients 11

1/2 teaspoon Salt
1/2 teaspoon Fish Sauce
1/2 tablespoon Sugar
1/2 tablespoon Cornstarch
6 tablespoons Water
1 teaspoon Shaoxing Wine
1/4 teaspoon Sesame Oil
2 tablespoons Peanut Oil
10 ounces Vegetables (plus maybe one carrot, and all veg pre-blanched if necessary)
6 ounces Protein (6 shrimp)
1 tablespoon Ginger, peeled and sliced thinly (1 inch piece)

Steps:

  • Mix the white sauce, first 7 ingredients, and set aside
  • Add cooking oil to pan over med high heat until it's smoking hot.
  • Add ginger, stir-fry until light brown or aromatic.
  • Add protein if using, cook as required
  • Add vegetables, heat through
  • Add white sauce mixture to pan and continue to stir-fry until the sauce thickens
  • By then, the vegetables should be perfectly cooked, but not overcooked

MIXED VEGGIES IN WHITE SAUCE



Mixed Veggies in White Sauce image

Make and share this Mixed Veggies in White Sauce recipe from Food.com.

Provided by Charishma_Ramchanda

Categories     Vegetable

Time 35m

Yield 1 serving(s)

Number Of Ingredients 9

2 tablespoons plain flour
2 tablespoons butter
2 cups milk
1/2 tablespoon green chili
2 1/2 cups boiled fresh mixed vegetables
3 -5 pieces panir (cottage cheese)
2 tablespoons fresh coriander leaves, chopped (for garnishing)
salt
pepper

Steps:

  • Heat butter in a pan.
  • Add plain flour.
  • Roast on low flame for 3 minutes.
  • Add milk.
  • Stir continuously to avoid lumps.
  • Boil the sauce till it becomes reasonably thick.
  • Add salt, pepper and chopped chillies as per taste.
  • Add boiled mixed vegetables and paneer.
  • Mix well.
  • Cook on low flame for a minute.
  • Garnish with corriander leaves.
  • Serve hot with naans/parathas/rotis.
  • ENJOY!

Nutrition Facts : Calories 772.5, Fat 42.1, SaturatedFat 25.9, Cholesterol 129.4, Sodium 1011.4, Carbohydrate 72.4, Fiber 12.8, Sugar 10.3, Protein 28.5

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

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.

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