Taste of the Orient Vegetables
Submitted by chernenkoff
A quick Chinese-style vegetable stir-fry with bean sprouts, ginger, garlic, and red pepper in a glossy soy-sherry sauce. Ready in 20 minutes as a vibrant side or light main.
YIELD
6 servingsPREP
10 minCOOK
10 minREADY
20 minWhen you need vegetables on the table fast and want them to actually taste exciting, stir-frying is the move.
Mixed vegetables, bean sprouts, red pepper, and scallions hit a screaming-hot pan with garlic and fresh ginger, then get tossed in a quick sauce of chicken stock, dry sherry, soy sauce, and a cornstarch slurry that makes everything glossy and clings to every piece.
Twenty minutes, one pan, and a side dish that could easily steal the show from whatever protein you’re serving.
Kitchen Tips
- Get the pan ripping hot before adding anything. Stir-frying at low heat steams the vegetables instead of searing them, and you lose that crisp-tender bite.
- Cut everything before you start cooking. Once the oil hits the wok, this recipe moves fast. There’s no time to pause and chop.
- Mix the cornstarch slurry right before adding it and give it a stir. Cornstarch settles quickly and you’ll end up with lumps if it sits too long.
Ingredients
Directions
Sauté garlic and pepper in hot oil for 2 minutes.
Add mixed vegetables, onions, bean sprouts, minced ginger; stir-fry until golden about 3 to 5 minutes.
Add chicken stock and heat to boiling.
Combine sherry, soy sauce and sugar. Add to vegetable mixture.
Add cornstarch to water and blend. Add to hot vegetables and stir until thickened.
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