Chinese Vegetables Stir Fry
Submitted by happyzhangbo
A 10-minute Chinese vegetable stir-fry using whatever veggies you have on hand. Bok choy, zucchini, bean sprouts, and green beans tossed in a quick bouillon glaze. Flexible, fast, and foolproof.
YIELD
4 servingsPREP
5 minCOOK
2 minREADY
10 minGot vegetables in the fridge that need using up? This is your recipe.
The beauty of this Chinese vegetable stir-fry is its flexibility. Bok choy, zucchini, celery, bean sprouts, green beans... use what you have, skip what you don’t.
The technique is simple: fry the hardest vegetables first, add the tender ones last, then finish with a quick bouillon-and-cornstarch sauce that coats everything in a light, savory glaze. Ten minutes, start to finish.
Kitchen Tips
- Cut all your vegetables before you start cooking; once the wok is hot, things move fast
- Add hard vegetables like green beans and celery first, then softer ones like bean sprouts and bok choy leaves last
- Keep the heat high and keep things moving in the pan for that signature wok-charred flavor
Ingredients
Directions
In small amount of oil fry quickly (few seconds) hard vegetables first down to last one, sprinkling with garlic salt and pepper.
Dissolve bouillon in water, add to vegetables and cook 1 to 2 minutes.
Push vegetables to sides of wok or pan.
Add corn starch that had been mixed with little water.
Stir until thickens and push vegetables back into sauce.
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