Easy Chinese Vegetables Recipes

5 MINUTE CHINESE VEGETABLES

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!

CHINESE VEGETABLES

Steps:

• Slice and mix vegetable combo.Stirfry vegetables for 2 minutes in oil.
• Add soy sauce,sugar and fry 1 minute.
• Add chicken broth,cover and steam for 8 minutes.

EASY CHINESE VEGETABLES

Steps:

• Bring a large pan of water to boil.
• Wash the bok choy and remove any tough stems.
• Chop the bok choy into 3 equal portions.
• Add the bok choy to the pan of boiling water.
• Cover for 1 to 2 minutes or until just tender but still crisp.
• Use tongs to remove the bok choy from the pan, drain well and place on a heated serving platter.
• Heat the peanut oil in s small pan and cook the garlic briefly.
• Add the oyster sauce, sugar, water and sesame oil and bring to a boil.
• Pour over the bok choy and toss to coat.
• Serve immediately.

ASIAN GREENS

Steps:

• Whisk the oil and oyster sauce with 1 tbsp water in a saucepan. Cook for 2-3 mins until glossy, then set aside.
• Bring a large pan of salted water to the boil. Add the greens, turn down the heat and cook for 2 mins, or until just wilted, then drain.
• To serve: cut any large bulbs in half and put on a plate. Drizzle the sauce over and serve immediately.

STIR-FRIED CHINESE VEGETABLES

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.

BASIC CHINESE STIR FRY VEGETABLES

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.