CHINESE VEGETABLES
Make and share this Chinese Vegetables recipe from Food.com.
Provided by Chill
Categories Onions
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine water and bouillon granules and set aside.
- Heat oil in wok or large skillet over high heat and add onions, broccoli, celery, ginger and carrots stir fry 2-3 minutes. Add snow peas and stir fry another minute or so. Add green onions and fry just another minute.
- Add bouillon mixture, bring to a boil, cover and cook until vegetables are crisp-tender, approximately 2-3 minutes. You can use any vegetables you want with this. Enjoy!
Nutrition Facts : Calories 141.2, Fat 7.7, SaturatedFat 0.7, Cholesterol 0.5, Sodium 934.8, Carbohydrate 16.2, Fiber 5.2, Sugar 5.8, Protein 4.1
CHINESE VEGETABLES
Make and share this Chinese Vegetables recipe from Food.com.
Provided by evelync
Categories Cauliflower
Time 15m
Yield 6 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 90.3, Fat 7.1, SaturatedFat 0.9, Cholesterol 0.3, Sodium 186.4, Carbohydrate 6.1, Fiber 2.1, Sugar 3, Protein 1.9
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.
EASY CHINESE VEGETABLES
This is out of a new cookbook I picked up at an Antique store...called "The Essential Asian Cookbook"...
Provided by teresas
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 49.4, Fat 3.6, SaturatedFat 0.6, Sodium 197, Carbohydrate 3.6, Fiber 1.2, Sugar 1.9, Protein 1.8
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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