Stir Fried Chinese vegetables Recipe

Name: Stir Fried Chinese vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 300 g baby kai lan; 100 g snake beans; 150 g broccoli; 1 medium red capsicum; 2 tablespoons oil; 2 cloves garlic, crushed; 2 teaspoons grated ginger; 1 tablespoon sesame oil; 2 teaspoons soy sauce; salt (optional)

Servings: persons

300 g baby kai lan
100 g snake beans
150 g broccoli
1 medium red capsicum
2 tablespoons oil
2 cloves garlic, crushed
2 teaspoons grated ginger
1 tablespoon sesame oil
2 teaspoons soy sauce
salt (optional)

1
Wash and trim thick stalks from baby Kai Lan.
2
Cut leaves into wide strips.
3
Cut snake beans into 5 cm lengths and slice spring onions diagonally.
4
Cut broccoli into small florets.
5
And capsicum into diamond about 2 cm wide.
6
Heat oil in large heavy based frying pan or wok.
7
Add garlic and ginger and cook over medium heat for 30 seconds stirring constantly.
8
Add beans, spring onions and broccoli, stir-fry for 3 minutes.
9
Add capsicum, stir-fry a further 2 minutes.
10
Now add baby kailang and stir-fry for 1 minute more.
11
Lastly add soya sauce and sesame oil, toss through and transfer the vegetables to a serving dish and serve immediately.
12
Recipe secret: Cutting vegetables into thin,even-sized pieces and on the diagonal helps them to cook quickly.
13
Also add the leafy vegetable last as they cook quickly and cook them until the leaves have just soften.

150

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 300 g baby kai lan, 100 g snake beans, 150 g broccoli, 1 medium red capsicum, and more.

Yes, Stir Fried Chinese vegetables falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stir Fried Chinese vegetables

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