CHINESE VEGETABLE STIR FRY
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.
Provided by Charlotte J
Categories Vegetable
Time 24m
Yield 4 serving(s)
Number Of Ingredients 13
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.
CHINESE VEGETABLES
Make and share this Chinese Vegetables recipe from Food.com.
Provided by evelync
Categories Cauliflower
Time 15m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Slice and mix vegetable combo.Stirfry vegetables for 2 minutes in oil.
- Add soy sauce,sugar and fry 1 minute.
- Add chicken broth,cover and steam for 8 minutes.
Nutrition Facts : Calories 90.3, Fat 7.1, SaturatedFat 0.9, Cholesterol 0.3, Sodium 186.4, Carbohydrate 6.1, Fiber 2.1, Sugar 3, Protein 1.9
STIR-FRIED ASIAN VEGETABLES
As with most stir-fries I add and delete ingredients depending upon what I have on hand. This is a good basic veggie stir-fry from Cooking Light. Prep all of the ingredients before you start cooking because the cooking phase is quick.
Provided by lazyme
Categories Corn
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine first 5 ingredients in a small bowl; stir with a wire whisk until well-blended.
- Set aside.
- Heat oil in a wok or large nonstick skillet over high heat.
- Add carrot, celery, and onion; stir-fry 2 minutes.
- Add snow peas, corn, and mushrooms; stir-fry 2 minutes.
- Add broth mixture; stir-fry 1 minute or until thick and bubbly.
Nutrition Facts : Calories 153, Fat 4.1, SaturatedFat 0.6, Sodium 733.3, Carbohydrate 25.9, Fiber 5.3, Sugar 6.6, Protein 7.5
AN EASY CHINESE GREENS RECIPE
Introducing a super-fast and easy Chinese greens recipe that helps you prepare many types of green leafy vegetables. All you need is four ingredients and 10 minutes to serve a delicious and healthy side dish with your Chinese dinner. {Vegan, Gluten-Free Adaptable}You can use tamari to replace light soy sauce to make this dish gluten-free.
Provided by Maggie Zhu
Categories Side
Time 15m
Number Of Ingredients 5
Steps:
- Bring a medium pot of water to a boil. Add a pinch of salt and several drops of vegetable oil so that the blanched vegetables will look greener (optional), stir to mix well.
- Add the vegetables. Blanch until just cooked through and still crisp. It takes 1 minute or so to cook tender vegetables such as spinach, baby bok choy, yu choy, chard, and choy sum. It takes 2 to 3 minutes for Chinese broccoli, broccoli, and broccolini.
- Once the vegetables are done, immediately rinse them with cold tap water to stop cooking. Stop once the vegetables have cooled to a warm temperature and not completely cold. Drain, gently squeezing out as much water as you can, then set aside in a strainer to dry further. If you plan to serve them immediately, you can use paper towels to pat the vegetables dry.
- When you're ready to serve, plate the blanched vegetables with minimal overlapping. (*Footnote 2)
- Heat the oil in a small saucepan or skillet over medium-high heat until hot. Add the garlic, stirring constantly until the edges of the garlic turns golden (*Footnote 3). Then immediately pour the hot oil with the garlic over the plated vegetables.
- Drizzle soy sauce on top of vegetables and serve immediately as a side dish.
Nutrition Facts : ServingSize 1 serving, Calories 76 kcal, Carbohydrate 2.9 g, Protein 1.6 g, Fat 6.9 g, SaturatedFat 1.2 g, Sodium 275 mg, Fiber 0.8 g, Sugar 1 g
CHICKEN AND CHINESE VEGETABLE STIR-FRY
This is a fantastic stir-fry dish that tastes like it came straight from a good Chinese restaurant! It never fails to get rave reviews from my family and friends! Serve it hot over white or brown rice.
Provided by Laura
Categories World Cuisine Recipes Asian Chinese
Time 45m
Yield 6
Number Of Ingredients 14
Steps:
- Combine the chicken, oyster sauce, and soy sauce in a mixing bowl until the chicken is evenly coated with the sauce; set aside.
- Heat the vegetable oil in a wok or large skillet over high heat. Stir in the garlic and onion; cook and stir until the onion is limp, about 1 minute. Add the chicken and marinade. Cook and stir until the chicken has browned and is no longer pink, about 10 minutes.
- Pour in 1/2 cup of water; season with pepper and sugar. Add the water chestnuts, snow peas, and broccoli. Cover; boil until the vegetables are just tender, about 5 minutes. Dissolve the cornstarch in 1/4 cup of water. Stir into the boiling mixture; cook until thick and no longer cloudy.
Nutrition Facts : Calories 217.3 calories, Carbohydrate 16.8 g, Cholesterol 40.3 mg, Fat 9.2 g, Fiber 3 g, Protein 17.5 g, SaturatedFat 1.7 g, Sodium 500.1 mg, Sugar 4 g
CHINESE VEGETABLE STIR FRY
Chinese vegetable stir fry is a quick, easy and delicious recipe. Take only 20 minutes to prepare, Best to serve with rice, noodles or just eat straight from the wok!
Provided by KP Kwan
Categories Main Course
Time 20m
Number Of Ingredients 13
Steps:
- Cut the broccoli and cauliflower into florets.
- Peel and cut the carrots into wedges.
- Remove the stings of the snow peas.
- Cut the capsicums into triangular pieces
- Blanch the vegetables. Drained and set aside.
- Heat up the vegetable oil in the wok.
- Saute the garlic until fragrant over low heat.
- Add the salt, sugar, ground white pepper, oyster sauce, cornflour and water. Cook until the sauce becomes translucent.
- Add the blanched vegetables. Stir-fried over high heat until it turns fragrant.
- Dish out and serve.
Nutrition Facts : Calories 165 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 8 grams fat, Fiber 7 grams fiber, Protein 6 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 1367 milligrams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
ORIENTAL VEGETABLES
Make and share this Oriental Vegetables recipe from Food.com.
Provided by Frenzy
Categories Vegetable
Time 30m
Yield 6 c, 4-6 serving(s)
Number Of Ingredients 16
Steps:
- In a cup, combine hoisin sauce, tomato sauce, stir-fry sauce, soy sauce, rice wine, and flour.
- In a wok, Heat oil and fry the garlic and the ginger.
- Add the vegetables and the mixture and simmer for 3 minutes
- Add the tofu and simmer for 1 minute.
Nutrition Facts : Calories 119.6, Fat 4.4, SaturatedFat 0.4, Cholesterol 0.2, Sodium 385.3, Carbohydrate 17.6, Fiber 5.3, Sugar 6.9, Protein 5.4
STIR-FRIED CHINESE VEGETABLES
Provided by Food Network
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Heat a large wok over high heat. Add 2 tablespoons of the oil. When the oil is hot, add the ginger, garlic, and chili flakes and stir-fry just until they are aromatic, about 30 seconds. Scoop out the aromatics and set them aside.
- Add the remaining oil to the wok. When it is hot, add the onion pieces and stir-fry until they turn glossy and bright, 1 to 2 minutes.
- Add the bok choy and the Chinese broccoli stem pieces. Stir-fry 1 to 2 minutes more.
- Add the long beans and the 1-inch scallion pieces. Continue stir-frying until they are bright green and glossy, 1 to 2 minutes more.
- Add the Napa cabbage and the Chinese broccoli leaves, along with about 1/3 cup of the hot stock and the reserved aromatics. Continue stir-frying until the vegetables are all tender-crisp, about 2 minutes more. Add the remaining stock, soy sauce, and cornstarch mixture and stir-fry until the vegetables all look lightly glazed with sauce, about 1 minute more.
- Transfer the stir-fried vegetables to a heated serving dish. Garnish with the sliced scallions and sesame seeds and serve immediately.
More about "oriental vegetables recipes"
CHINESE VEGETABLE STIR-FRY - ONCE UPON A CHEF
From onceuponachef.com
4.5/5 (77)Category DinnerCuisine Asian, ChineseTotal Time 30 mins
- In a small bowl, whisk the soy sauce, water, dry sherry, sesame oil, sugar, cornstarch, red pepper flakes and dry mustard together. Set aside.
- In a large nonstick skillet, bring 1 inch of water to a rapid boil. Add the broccoli and cook for 2-3 minutes, or until tender-crisp. Strain the broccoli in a colander and then run under cold water to stop the cooking process. Set aside and allow to fully drain.
- Wipe the skillet dry. Add 2 tablespoons of vegetable oil and heat over high heat. Add the shiitake mushrooms and red peppers and cook, stirring occasionally, for 5-6 minutes, until the mushrooms are browned and the peppers are softened. Add the garlic, white/light green scallions, and ginger; cook, stirring constantly, until fragrant, about 30 seconds. Return the broccoli to the pan and cook until warmed through, about 1 minute. Add the reserved sauce. Toss and cook until the sauce is thickened and the vegetables are evenly coated, about 30 seconds. Transfer to serving dish and sprinkle with dark green scallions. Serve with rice, if desired.
VEGETABLE RECIPES | HEALTHY VEGETABLE SIDE DISH RECIPES
From cookingnook.com
Estimated Reading Time 50 secs
10 BEST ASIAN VEGETABLE SIDE DISH RECIPES | YUMMLY
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SHEET PAN ROASTED ASIAN VEGETABLE MEDLEY - CREME DE LA ...
From lecremedelacrumb.com
Estimated Reading Time 4 mins
- Preheat oven to 400 degrees. In a small bowl whisk together sesame oil, soy sauce, garlic powder, and ginger.
- In a large bowl combine veggies. Pour oil mixture over the veggies and toss to coat. Transfer veggies to a large sheet pan and spread out evenly across the pan.
- Bake for 10-15 minutes until veggies are fork-tender. If desired, you can broil on high for an additional 2-3 minutes at the end.
20 QUICK AND EASY ASIAN SIDE DISHES - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
Published 2020-06-11
- Soy Sauce Fried Rice. Take leftover rice from the night before or earlier in the week and turn it into a flavorful rice side dish that needs just a few ingredients including eggs, green onions, and soy sauce.
- Baby Bok Choy Stir Fry. In just 15 minutes, all you need is baby bok choy and 3 other ingredients to add more vegetables to your dinner in the most delicious and simplistic of ways.
- Chinese Egg Drop Soup. Why wait for takeout when you can have your favorite Chinese soup on your table in only 15 minutes? Plus, it just tastes better homemade!
- Easy Chinese Cucumber Salad. A super-fast and authentic Asian side dish that you’ll see on every table in Chinese households, it’s garlicky, fresh, and fabulous.
- Chicken Fried Rice. Use the veggies you have along with leftover chicken and rice to add this tasty Asian side dish to flank your main meal. Get the recipe: Chicken Fried Rice.
- Choy Sum with Garlic Sauce. Everyone will eat their vegetables when you serve this side topped with a savory garlicky sauce that transforms ordinary greens into something extraordinary.
- Easy Milk Bread Rolls. When your meal goes best with bread, these super soft, airy, and moist milk bread rolls are the perfect solution. Make them ahead to save time too!
- Chinese Pickled Cucumber. Add a fresh, refreshing crispy crunch to your meal with this simple Asian side dish you’ll always want at the ready in your fridge.
- Vegetable Lo Mein. The best way to please a group of family or friends is to add vegetable lo mein to your Chinese dinner spread. You’ll have it ready faster than takeout!
- The Best Chinese Coleslaw. A coleslaw mix is one of the best ways to get more veggies in your meals. If you’re not a fan of mayo though, this Asian side dish uses a mayo-free dressing that’s irresistible.
A VARIETY OF UNIQUE CHINESE VEGETABLES
From thespruceeats.com
Estimated Reading Time 8 mins
- Unique in Appearance and Taste. Chinese vegetables come in a variety of intriguing shapes, sizes, and textures, from a bumpy cucumber-like melon to a green-colored bean that can be 1 foot long.
- Bamboo Shoots. As the name implies, bamboo shoots are the edible shoots of the bamboo plant, which is native to Asia. They are cut from the plant once they appear above the ground to preserve their tenderness and because if they are left to grow exposed, they will turn a green color.
- Bitter Melon. Bitter melon is known for its unusual appearance and taste. This Chinese gourd resembles a cucumber with a dark green, bumpy, pockmarked skin.
- Bok Choy. China's most popular vegetable, bok choy, has a light, sweet flavor and crisp texture. It is a type of cabbage but instead of a tightly packed head the leaves are in a cluster, giving the vegetable a shape similar to celery.
- Chinese Broccoli. The Chinese version of broccoli is a leafy green plant with small white flowers. It has a thick stem with flat leaves and very small florets, giving it a different appearance from regular broccoli.
- Chinese Celery. Regular celery can seem a little boring once you've tried Chinese celery. Originating from a wild celery native to Asia, Chinese celery has a significant flavor that adds extra taste to soups and stir-fries.
- Chinese Dried Mushrooms. Chinese dried mushrooms impart a pungent flavor to Chinese dishes. They are also called Chinese black mushrooms, which is a bit misleading as the mushrooms can range in color from grey to light brown.
- Chinese Eggplant. Also called aubergine, Chinese eggplant resembles more of a purple zucchini than Italian eggplant, with its long thin shape and purple color that may be streaked with white.
- Silk Squash. Silk squash, also called Chinese okra and angled luffa, is a long thin squash with sharp ridges. Only immature silk squash are eaten, as older silk squash have a bitter taste.
- Chinese White Radish (Daikon Radish) Resembling a large white carrot, Chinese white radish has a much stronger flavor than small, round red radishes. While daikon is a popular salad ingredient in Japan, in China it is more commonly used in cooking, both in stir-frying and slow-cooked dishes; it is also pickled and added to soups.
CHINESE MIXED VEGETABLE STIR FRY - THIS IS A REALLY HANDY ...
From greedygourmet.com
Reviews 1Servings 6Cuisine ChineseCategory Side Dish
- Tip in the rest of the vegetables and fry for about 5 minutes or cooked until desired consistency. Use a splash of water if the vegetables get a bit dry and you want them to cook a bit more.
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Estimated Reading Time 8 mins
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