Chinese Vegetable Stir Fry Recipes

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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.

CHICKEN AND CHINESE VEGETABLE STIR-FRY



Chicken and Chinese Vegetable Stir-Fry image

This is a fantastic stir-fry dish that tastes like it came straight from a good Chinese restaurant! It never fails to get rave reviews from my family and friends! Serve it hot over white or brown rice.

Provided by Laura

Categories     World Cuisine Recipes     Asian     Chinese

Time 45m

Yield 6

Number Of Ingredients 14

14 ounces skinless, boneless chicken breast meat - cut into bite-size pieces
½ cup oyster sauce
2 tablespoons soy sauce
3 tablespoons vegetable oil
2 cloves garlic, minced
1 large onion, chopped
½ cup water
1 teaspoon ground black pepper
1 teaspoon white sugar
1 (8 ounce) can sliced water chestnuts, drained
1 cup snow peas
1 small head broccoli, cut into florets
3 tablespoons cornstarch
¼ cup water

Steps:

  • Combine the chicken, oyster sauce, and soy sauce in a mixing bowl until the chicken is evenly coated with the sauce; set aside.
  • Heat the vegetable oil in a wok or large skillet over high heat. Stir in the garlic and onion; cook and stir until the onion is limp, about 1 minute. Add the chicken and marinade. Cook and stir until the chicken has browned and is no longer pink, about 10 minutes.
  • Pour in 1/2 cup of water; season with pepper and sugar. Add the water chestnuts, snow peas, and broccoli. Cover; boil until the vegetables are just tender, about 5 minutes. Dissolve the cornstarch in 1/4 cup of water. Stir into the boiling mixture; cook until thick and no longer cloudy.

Nutrition Facts : Calories 217.3 calories, Carbohydrate 16.8 g, Cholesterol 40.3 mg, Fat 9.2 g, Fiber 3 g, Protein 17.5 g, SaturatedFat 1.7 g, Sodium 500.1 mg, Sugar 4 g

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

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

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

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.

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Top Asked Questions

Stir-frying 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.
Combine the chicken, oyster sauce, and soy sauce in a mixing bowl until the chicken is evenly coated with the sauce; set aside. Heat the vegetable oil in a wok or large skillet over high heat. Stir in the garlic and onion; cook and stir until the onion is limp, about 1 minute. Add the chicken and marinade.
Directions Heat a large wok over high heat. Add 2 tablespoons of the oil. 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.
Add carrot, capsicum and stems of buk choy - stir for 1 minute. Add mushrooms, then stir for 2 to 3 minutes until the vegetables are almost cooked. Add Sauce and toss for 1 minute until Sauce thickens and becomes glossy, coating all the vegetables.

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