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FAST Vegetable Stir Fry | EASY Chinese Veggies Recipe

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Recipe Information

Recipe Available
Video-Specific Recipe

Vegetable Stir Fry

Cultural Context

Originating from China, stir-frying is a quick cooking method that preserves the vibrant colors and nutrients of vegetables. Traditionally, it allows for seasonal ingredients to shine and is often enjoyed as a communal dish. Today, vegetable stir fry has gained global popularity, with variations reflecting local tastes and available produce.

ChineseCNmain
15 min
easy
4 servings
Servings4
4 cremini mushrooms, quartered
1/4 red onion, roughly chopped
3/4 green bell pepper, roughly chopped
3/4 red bell pepper, roughly chopped
60 grams broccolini, chopped
remaining baby corn from a can
1 tablespoon hoisin sauce
1 teaspoon dark soy sauce
1.5 tablespoons soy sauce
1 teaspoon black vinegar
splash of toasted sesame oil
drizzle of olive oil

mixed vegetables

๐Ÿฅ—Healthier: fresh vegetables

๐Ÿ’ฐCheaper: frozen vegetables

Fresh vegetables enhance flavor and nutrition.

soy sauce

๐Ÿฅ—Healthier: low-sodium soy sauce

๐Ÿ’ฐCheaper: tamari

Low-sodium options reduce sodium intake.

sesame oil

๐Ÿฅ—Healthier: olive oil

๐Ÿ’ฐCheaper: canola oil

Olive oil offers healthier fats.

tofu

๐Ÿฅ—Healthier: tempeh

๐Ÿ’ฐCheaper: seitan

Tempeh provides a protein-rich alternative.

1

Heat a non-stick pan over medium heat and drizzle with olive oil.

2

Add red onion and green bell pepper to the pan, sautรฉ for a couple of minutes.

3

Add mushrooms and broccolini to the pan, sautรฉ for 3-4 minutes.

4

Add baby corn to the pan, sautรฉ for another couple of minutes.

5

In a bowl, mix together hoisin sauce, dark soy sauce, soy sauce, black vinegar, and toasted sesame oil.

6

Pour the sauce mixture over the sautรฉed vegetables and stir to combine.

7

Plate the stir-fry and serve with freshly steamed white rice.

Cooking Techniques

stir-frying

Equipment Needed

non-stick pan

Spice Level:

๐ŸŒถ๏ธ๐ŸŒถ๏ธ๐ŸŒถ๏ธ

Dietary

vegetarianvegan

Allergens

soy

Also Known As

Stir Fried VegetablesChao Shu Cai

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