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: 4 tablespoons peanut oil or vegetable oil; 1 tablespoon minced fresh ginger; 1 tablespoon minced garlic; 1/4 teaspoon crushed red chili flakes; 1/2 red onion, trimmed and cut into 4 wedges, layers separated; 2 heads baby bok choy, trimmed, cut lengthwise in quarters; 1/4 pound Chinese broccoli, stems and leaves separated, each cut into 1-inch pieces; 1/4 pound Chinese long beans, trimmed and cut into 1-inch pieces; 6 scallions, trimmed, 5 cut diagonally into 1-inch pieces, 1 thinly sliced and reserved separately; 1/4 head Napa cabbage, leaves cut crosswise into 1-inch-wide strips; 2/3 cup good-quality chicken stock or broth, vegetable broth, or water, heated; 1 tablespoon soy sauce; 1 tablespoons cornstarch, dissolved in 1 tablespoon cold water; 2 teaspoons toasted sesame seeds

Servings: persons

4 tablespoons peanut oil or vegetable oil
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
1/4 teaspoon crushed red chili flakes
1/2 red onion, trimmed and cut into 4 wedges, layers separated
2 heads baby bok choy, trimmed, cut lengthwise in quarters
1/4 pound Chinese broccoli, stems and leaves separated, each cut into 1-inch pieces
1/4 pound Chinese long beans, trimmed and cut into 1-inch pieces
6 scallions, trimmed, 5 cut diagonally into 1-inch pieces, 1 thinly sliced and reserved separately
1/4 head Napa cabbage, leaves cut crosswise into 1-inch-wide strips
2/3 cup good-quality chicken stock or broth, vegetable broth, or water, heated
1 tablespoon soy sauce
1 tablespoons cornstarch, dissolved in 1 tablespoon cold water
2 teaspoons toasted sesame seeds

1
Heat a large wok over high heat.
2
Add 2 tablespoons of the oil.
3
When the oil is hot, add the ginger, garlic, and chili flakes and stir-fry just until they are aromatic, about 30 seconds.
4
Scoop out the aromatics and set them aside.
5
Add the remaining oil to the wok.
6
When it is hot, add the onion pieces and stir-fry until they turn glossy and bright, 1 to 2 minutes.
7
Add the bok choy and the Chinese broccoli stem pieces.
8
Stir-fry 1 to 2 minutes more.
9
Add the long beans and the 1-inch scallion pieces.
10
Continue stir-frying until they are bright green and glossy, 1 to 2 minutes more.
11
Add the Napa cabbage and the Chinese broccoli leaves, along with about 1/3 cup of the hot stock and the reserved aromatics.
12
Continue stir-frying until the vegetables are all tender-crisp, about 2 minutes more.
13
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.
14
Transfer the stir-fried vegetables to a heated serving dish.
15
Garnish with the sliced scallions and sesame seeds and serve immediately.

288

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 14 ingredients. The key ingredients include: 4 tablespoons peanut oil or vegetable oil, 1 tablespoon minced fresh ginger, 1 tablespoon minced garlic, 1/4 teaspoon crushed red chili flakes, and more.

Yes, Stir-Fried Chinese Vegetables falls under the Soups & Stews 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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