Chinese Vegetable Stir-Fry
Quick, easy and tasty, nothing is quite like a Chinese stir-fry. This dish has several kinds of vegetables and soy-sesame sauce that are stir-fried together. Serve it over a bed of rice to make a simply delicious meal.
Yield
2 servingsPrep
10 minCook
10 minReady
25 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
vegetable oil
|
|
| 3 | cloves |
garlic
freshly minced |
|
| ½ | inch |
ginger
peeled and freshly minced |
*
|
| 1 | each |
scallions, spring or green onions
sliced |
|
| 4 | each |
mushrooms, shiitake
whole if small, sliced if big |
*
|
| 1 | cup |
green beans
|
|
| 1 | each |
carrots
peeled and cut into matchsticks |
|
| ½ | each |
sweet red bell peppers
cut into strips |
|
| ½ | cup |
baby corn
canned, drained, or frozen |
* |
| ½ | cup |
sugar snap peas
|
*
|
| 2 | cups |
broccoli florets
cut into bite size pieces |
|
| ½ | cup |
water chestnuts
canned, drained, and slice into thin slices |
*
|
| 1 | large |
eggs
scrambled, optional |
|
| Sauce | |||
| 1 | tablespoon |
soy sauce, tamari
or to taste |
|
| 2 | tablespoons |
sherry wine
|
* |
| 1 | teaspoon |
rice vinegar
|
|
| ½ | tablespoon |
mirin (sweet seasoning)
or sugar |
*
|
| 1 | tablespoon |
hoisin sauce
or to taste |
|
| 1 | teaspoon |
sesame oil
|
|
| 1 | teaspoon |
cornstarch
|
|
| ½ | teaspoon |
red hot pepper sauce
optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
vegetable oil
|
|
| 3 | cloves |
garlic
freshly minced |
|
| 0.5 | inch |
ginger
peeled and freshly minced |
*
|
| 1 | each |
scallions, spring or green onions
sliced |
|
| 4 | each |
mushrooms, shiitake
whole if small, sliced if big |
*
|
| 237 | ml |
green beans
|
|
| 1 | each |
carrots
peeled and cut into matchsticks |
|
| 0.5 | each |
sweet red bell peppers
cut into strips |
|
| 118 | ml |
baby corn
canned, drained, or frozen |
* |
| 118 | ml |
sugar snap peas
|
*
|
| 473 | ml |
broccoli florets
cut into bite size pieces |
|
| 118 | ml |
water chestnuts
canned, drained, and slice into thin slices |
*
|
| 1 | large |
eggs
scrambled, optional |
|
| Sauce: | |||
| 15 | ml |
soy sauce, tamari
or to taste |
|
| 3E+1 | ml |
sherry wine
|
* |
| 5 | ml |
rice vinegar
|
|
| 7.5 | ml |
mirin (sweet seasoning)
or sugar |
*
|
| 15 | ml |
hoisin sauce
or to taste |
|
| 5 | ml |
sesame oil
|
|
| 5 | ml |
cornstarch
|
|
| 2.5 | ml |
red hot pepper sauce
optional |
*
|
Directions
In a large nonstick skillet or a wok, heat oil over medium-high heat until hot.
Add garlic, ginger and scallions into hot work or skilleT, stirring constantly, and cook for about 1 minute.
Add mushrooms, green beans, carrots and bell pepper, stirring often, and cook for about 3 minutes.
Add baby corn, sugar snap peas, brocoli, and water chestnuts, and cook for another 2 minutes until all the veggies are tender but still remain a bit crunch.
Meanwhile whisk together all sauce ingredients in a small bowl until well blended.
Pour sauce over veggies, stirring frequently, and cook for 1 minute or until heated through and vegetables are evenly coated with sauce.
Season to taste with more sauce ingredients if needed.
Stir in scrambled egg if desired.
Serve warm over rice.
