Basic Chinese Stir Fry Vegetables Recipes
BASIC CHINESE STIR FRY VEGETABLES
Great for those New Year's resolutions.
Provided by Kim Miller
Categories World Cuisine Recipes Asian
Time 1h15m
Yield 4
Number Of Ingredients 10
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
Provided by Food Network
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 14
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.
CHINESE VEGETABLE STIR FRY
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
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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CHINESE VEGETABLES (HOW TO STIR FRY) - TASTE OF ASIAN FOOD
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Reviews 4Calories 238 per servingCategory Vegetarian
- 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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4.8/5 (57)Calories 152 per servingCategory Dinner, Main Course
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- In a wok or large skillet add 1 Tablespoon olive oil over medium high heat. Add bell pepper, peas, carrots, mushrooms, broccoli, baby corn, and water chestnuts. Sauté 2-3 minutes until veggies are almost tender.
- In a small whisk together soy sauce, garlic, brown sugar, sesame oil, chicken broth, and cornstarch.
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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.
- Wipe the skillet dry. Add 2 tablespoons of vegetable oil and heat over high heat. Add the shiitake mushrooms and red peppers and cook, stirring occasionally, for 5-6 minutes, until the mushrooms are browned and the peppers are softened. Add the garlic, white/light green scallions, and ginger; cook, stirring constantly, until fragrant, about 30 seconds. Return the broccoli to the pan and cook until warmed through, about 1 minute. Add the reserved sauce. Toss and cook until the sauce is thickened and the vegetables are evenly coated, about 30 seconds. Transfer to serving dish and sprinkle with dark green scallions. Serve with rice, if desired.
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- Prepping the vegetables. The first step is to blanch the vegetables. In this recipe, I am using five common vegetables to prepare the stir-fry- broccoli, cauliflower, capsicum (bell pepper), snow peas, and carrots.
- Blanching and shocking the vegetables. a. Blanching. Blanching the vegetables before stir-frying serves two purposes:- Shorten the time required for stir-frying.
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- Stir-frying the vegetables. You may have watched the Chinese restaurant chef stir-fry over a towering inferno, but in practice, this seems a distant dream to come through in the home kitchen.
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