• Home
  • Chinese
  • Easy and Flavorful Stir-Fry Chinese Vegetables Recipe
0 0
Easy and Flavorful Stir-Fry Chinese Vegetables Recipe

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
300 g baby kai lan
100 g snake beans
150 g broccoli
1 medium red capsicum
2 tablespoons oil
2 cloves garlic crushed
2 teaspoons grated ginger
1 tablespoon sesame oil
2 teaspoons soy sauce
salt (optional)

Nutritional information

117.8
Calories
94g
Calories From Fat
10.5g
Total Fat
1.4 g
Saturated Fat
0mg
Cholesterol
181.1mg
Sodium
5.6g
Carbs
1.7g
Dietary Fiber
2g
Sugars
1.8g
Protein
83g
Serving Size (g)
4
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Easy and Flavorful Stir-Fry Chinese Vegetables Recipe

Features:
    Cuisine:

    I LOVE Chinese stir-fried vegetables. They are, sort of, I confess, a comfort food for me. Might sound weird, I know, but I have them when I am really pleased about something:) This recipe arrived in my INBOX today and I had to post it! The recipe was accompanied with this note:Chinese vegetables take less time to cook. It is important not to over cook vegetables when stir-frying. Use the minimum amount of oil and cook over medium high heat, stirring and tossing the vegetables constantly.They will soften slightly but should never be cooked to a limp and greasy state. HAPPY EATING!

    • 60 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Stir Fried Chinese vegetables, I LOVE Chinese stir-fried vegetables. They are, sort of, I confess, a comfort food for me. Might sound weird, I know, but I have them when I am really pleased about something:) This recipe arrived in my INBOX today and I had to post it! The recipe was accompanied with this note:Chinese vegetables take less time to cook. It is important not to over cook vegetables when stir-frying. Use the minimum amount of oil and cook over medium high heat, stirring and tossing the vegetables constantly.They will soften slightly but should never be cooked to a limp and greasy state. HAPPY EATING!, I LOVE Chinese stir-fried vegetables. They are, sort of, I confess, a comfort food for me. Might sound weird, I know, but I have them when I am really pleased about something:) This recipe arrived in my INBOX today and I had to post it! The recipe was accompanied with this note:Chinese vegetables take less time to cook. It is important not to over cook vegetables when stir-frying. Use the minimum amount of oil and cook over medium high heat, stirring and tossing the vegetables constantly.They will soften slightly but should never be cooked to a limp and greasy state. HAPPY EATING!


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    Wash and Trim Thick Stalks from Baby Kai Lan.

    2
    Done

    Cut Leaves Into Wide Strips.

    3
    Done

    Cut Snake Beans Into 5 Cm Lengths and Slice Spring Onions Diagonally.

    4
    Done

    Cut Broccoli Into Small Florets.

    5
    Done

    and Capsicum Into Diamond About 2 Cm Wide.

    6
    Done

    Heat Oil in Large Heavy Based Frying Pan or Wok.

    7
    Done

    Add Garlic and Ginger and Cook Over Medium Heat For 30 Seconds Stirring Constantly.

    8
    Done

    Add Beans, Spring Onions and Broccoli, Stir-Fry For 3 Minutes.

    9
    Done

    Add Capsicum, Stir-Fry a Further 2 Minutes.

    10
    Done

    Now Add Baby Kailang and Stir-Fry For 1 Minute More.

    Avatar Of Gabby Phillips

    Gabby Phillips

    Culinary chemist experimenting with flavors and textures to create unique dishes.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Pineapple Cooler No Booze!
    previous
    Pineapple Cooler No Booze!
    Blender Pancakes
    next
    Blender Pancakes
    Pineapple Cooler No Booze!
    previous
    Pineapple Cooler No Booze!
    Blender Pancakes
    next
    Blender Pancakes

    Add Your Comment

    thirteen + six =