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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Stir-Fried Chinese Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions