CHINESE MIXED VEGETABLE STIR FRY RECIPE RECIPES

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CHINESE VEGETABLE STIR FRY RECIPE - CHINESE.FOOD.COM



Chinese Vegetable Stir Fry Recipe - Chinese.Food.com image

My daughter found this on ABCNEWS.com and has made it several times now. Sometimes we are missing an ingredient the recipe calls for so we just add something different. We use a 4 ounce can of sliced mushrooms instead of the shitake. We also use frozen broccoli and snow peas to speed this recipe up.

Total Time 24 minutes

Prep Time 20 minutes

Cook Time 4 minutes

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon canola oil
1 1/2 cups broccoli florets
1 tablespoon water
3/4 cup julienned carrot
1 1/2 cups snow peas, ends trimmed
6 fresh shiitake mushrooms, slivered
1/2 cup sliced water chestnuts, drained
1 clove garlic, minced
1/2 teaspoon minced fresh ginger
3 tablespoons reduced sodium soy sauce
3 tablespoons chicken broth
1 teaspoon cornstarch
2 cups hot cooked rice

Steps:

  • Make 2 cups of rice as instructed on package and keep hot.
  • Heat wok over medium heat and add the oil, increase to medium-high heat.
  • Add the broccoli and water, stir-fry for 1 minute or until broccoli is bright green.
  • Add carrots, snow peas, mushrooms, water chestnuts, garlic and ginger; stir-fry for 1 to 2 minutes or until tender crisp.
  • In small bowl, combine the soy sauce, broth and cornstarch; mix well to dissolve.
  • Add to wok and stir-fry for about 1 minute.
  • Serve over rice.

Nutrition Facts : Calories 220.4, FatContent 4.1, SaturatedFatContent 0.4, CholesterolContent 0, SodiumContent 461.6, CarbohydrateContent 41.1, FiberContent 3, SugarContent 4.3, ProteinContent 5.7

CHINESE MIXED VEGETABLES STIR FRY - THE LEMON BOWL®



Chinese Mixed Vegetables Stir Fry - The Lemon Bowl® image

Made with fragrant ginger and toasted sesame oil, this quick and easy Chinese veggie stir fry is ideal for using up whatever vegetables you have on hand. 

Provided by Liz DellaCroce

Categories     Side Dish

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 11

1 tablespoon canola or grape-seed oil
2 tablespoons ginger (minced)
2 cloves garlic (minced)
1 tablespoon sambal oelek chili paste (optional)
6 cups chopped vegetables (such as broccoli, mushrooms, carrots, onion, peppers, etc.)
1 cup chicken broth (low sodium)
2 tablespoons soy sauce
2 tablespoons Nakano Natural Rice Vinegar
1 teaspoon sesame oil
sesame seeds (optional garnish)
salt and pepper (to taste)

Steps:

  • Pre-heat a wok or large, deep skillet over high heat. Add canola oil to the pan along with ginger, garlic and chili paste. Heat for 30 seconds or until fragrant. 
  • Add chopped vegetables to the pan and sprinkle with salt and pepper. Sauté for two minutes then add chicken broth. Bring to a boil then reduce heat to low and cover with lid to quickly steam the vegetables to soften, about 3 minutes. (You want them bright and crisp-tender, not overly cooked/soggy.)
  • Stir in soy sauce, rice vinegar and sesame oil. Add additional salt and pepper to taste before serving. Garnish with sesame seeds if you wish. 

Nutrition Facts : Calories 101 kcal, CarbohydrateContent 10 g, ProteinContent 5 g, FatContent 5 g, SodiumContent 763 mg, FiberContent 3 g, SugarContent 2 g, ServingSize 1 serving

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