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Stir-fried mixed vegetables


This is a very easy and quick to make Chinesse vegetables recipes, can be used as a side-dish.













Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber


1 ½ teaspoons peanut oil
or groundnut oil
2 tablespoons shallots
roughly chopped
2 tablespoons ginger root
fresh, finely chopped
2 teaspoons salt
225 grams carrots
cut on the diagonal into 5mm thick slices
225 grams asparagus
cut into 4cm pieces
2 tablespoons water
225 grams chinese leaves
cut into 4cm strips
225 grams mixed salad greens
bok choy, Chinese flowering cabbage or spinach, cut into 4cm strips
2 teaspoons sugar
1 tablespoon rice wine
2 teaspoons sesame oil


Heat a wok over a high heat.

Add the groundnut oil and, when it is very hot and slightly smoking, add the shallots, garlic ginger and salt and stir-fry for 1 minute.

Add in the carrots and asparagus and stir-fry for 30 seconds.

Add the water, cover and cook over a high heat for 2 minutes.

Add the Chinese leaves and greens together with the sugar and rice wine.

Stir-fry for 3 minutes or until the greens are thoroughly wilted.

Add the sesame oil, tossing well, and serve at once.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 155g (5.5 oz)
Amount per Serving
Calories 8039% of calories from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1005mg 42%
Total Carbohydrate 4g 4%
Dietary Fiber 4g 15%
Sugars g
Protein 6g
Vitamin A 254% Vitamin C 62%
Calcium 7% Iron 10%
* based on a 2,000 calorie diet How is this calculated?


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