CHICKEN AND CHINESE VEGETABLE STIR-FRY
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
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
STIR-FRIED VEGETABLES
A great vegetable side dish with an incredible sauce. It goes perfectly with steamed brown or white rice.
Provided by Natasha Kay
Categories Side Dish Vegetables
Time 20m
Yield 6
Number Of Ingredients 10
Steps:
- Combine soy sauce and ginger in a small bowl. Mix flour, chicken broth, and water in another bowl.
- Heat oil in a large skillet or wok over high heat; cook and stir peppers, carrots, broccoli, and mushrooms until just tender, about 3 minutes.
- Toss vegetables with soy sauce mixture; cook and stir for 1 minute. Gradually stir flour mixture into vegetables; bring to a boil and cook until thickened, about 3 minutes.
Nutrition Facts : Calories 125.2 calories, Carbohydrate 13.2 g, Cholesterol 0.7 mg, Fat 7.4 g, Fiber 3.7 g, Protein 3.8 g, SaturatedFat 1.2 g, Sodium 238.1 mg, Sugar 5 g
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.
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.
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
Chinese food is a favorite of mine. This is a lighter version using reduced sodium soy sauce, so is better for you (or at least for my Blood Pressure.)
Provided by Trisha W
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine the first 4 ingredients in a small bowl and set aside.
- Heat the oil in a large non-stick skillet, then add the cabbage and bell pepper stir frying 3 minutes.
- Next stir in the broth mixture, snow peas and carrots, reducing the heat, and cook another 3 minutes, stirring often, until the vegetables are tender crisp and sauce is thickened.
- Add the last two items, cooking about 1 more minute, stirring frequently, until heated through.
Nutrition Facts : Calories 62.6, Fat 2.6, SaturatedFat 0.4, Sodium 232.9, Carbohydrate 8.4, Fiber 2.5, Sugar 3.9, Protein 2.6
STIR-FRIED ASIAN VEGETABLES
As with most stir-fries I add and delete ingredients depending upon what I have on hand. This is a good basic veggie stir-fry from Cooking Light. Prep all of the ingredients before you start cooking because the cooking phase is quick.
Provided by lazyme
Categories Corn
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine first 5 ingredients in a small bowl; stir with a wire whisk until well-blended.
- Set aside.
- Heat oil in a wok or large nonstick skillet over high heat.
- Add carrot, celery, and onion; stir-fry 2 minutes.
- Add snow peas, corn, and mushrooms; stir-fry 2 minutes.
- Add broth mixture; stir-fry 1 minute or until thick and bubbly.
Nutrition Facts : Calories 153, Fat 4.1, SaturatedFat 0.6, Sodium 733.3, Carbohydrate 25.9, Fiber 5.3, Sugar 6.6, Protein 7.5
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CHINESE VEGETABLES (HOW TO STIR FRY) - TASTE OF ASIAN FOOD
From tasteasianfood.com
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.
CHINESE VEGETABLE STIR-FRY - ONCE UPON A CHEF
From onceuponachef.com
Cuisine Asian, ChineseTotal Time 30 minsCategory DinnerCalories 173 per serving
- 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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