Chinese Vegetables

This Chinese vegetable stir-fry is built on classic Cantonese pantry staples: bean sprouts, bamboo shoots, water chestnuts, celery, and onion, all tossed in a light sauce of chicken broth thickened with cornstarch and soy sauce. It’s the kind of vegetable dish you’d find alongside lo mein at an old-school Chinese-American restaurant.

The diagonal cut on the celery and onion isn’t just for looks. Angled slices expose more surface area to the hot oil, so they cook faster and absorb more sauce than straight rounds would. In a quick stir-fry like this, that extra surface area means the difference between flavored vegetables and bland ones sitting in sauce.

Peanut oil is the right choice for the wok. It handles high heat without smoking and adds a subtle, nutty aroma that complements the Asian flavors. Cooking the celery and onion first until tender, then adding the remaining ingredients, ensures the harder vegetables are done at the same time as the delicate sprouts.

Kitchen Tips

• Add the cornstarch and soy sauce mixture at the very end and stir constantly. Cornstarch thickens fast, and standing still means lumps.
• Don’t overcook the bean sprouts. They should stay crisp and juicy, not limp and watery. A minute or two in the sauce is all they need.
• Serve immediately over hot rice. The sauce continues thickening as it cools, and the vegetables lose their crunch quickly.

Variations

• Add sliced mushrooms and snow peas for a more loaded vegetable stir-fry.
• Toss in cubed tofu or sliced chicken breast for a protein addition.
• Use sesame oil instead of peanut oil for a more pronounced nutty, toasted flavor.