Chinese Vegetable Stir Fry
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4
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Calories
165 kcal
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Course
Side Dish, Main Course
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Cuisine
Chinese
Chinese Vegetable Stir Fry
Report
This vegetable stir fry is easy to make and so delicious. The crisp, tender veggies are tossed in a rich, savory sauce with plenty of aromatics. Serve it as a main or a side for a simple, healthy dinner. {Vegetarian, Gluten Free adaptable}To make the dish gluten-free, use tamari or coconut aminos instead of soy sauce. If you need to replace the fermented black beans, do not use Doubanjiang (it isn’t gluten-free) but rather the other alternatives indicated in the recipe instead.
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Ingredients
- 1 small head broccoli , cut into bite-size florets
- 2 tablespoons peanut oil (or vegetable oil)
- 2 cloves garlic , minced
- 2 teaspoons minced ginger
- 1/2 white onion , sliced
- 2 carrots , sliced
- 4 oz (113 g) mushrooms, sliced
- 1/2 oz (227 g) can bamboo shoots, drained
- 1 cup Snow peas
- 1 small bell pepper , sliced
Sauce
- 1 tablespoon soy sauce
- 2 tablespoons fermented black beans (or Doubanjiang, or Sui Mi Ya Cai, or 1/4 teaspoon of salt) (*Footnote 1)
- 1/4 cup chicken broth (or water)
- 2 teaspoons cornstarch
- 1 teaspoon sesame oil
Instructions
- Mix all the sauce ingredients together in a small bowl
- Add 1/4 cup water into a large nonstick skillet (or a wok) and heat over medium high heat, until water is boiling. Spread the broccoli in the skillet and cover it. Let cook until it just starts to get tender, 1 minute or so. Transfer broccoli to a plate. Wipe the remaining water with a few paper towels held in a pair of tongs.
- Add the oil and turn to high heat. Add garlic and ginger. Stir a few times to release the fragrance.
- Add the onion, carrot, and mushroom. Cook and stir for 1 minute, until the veggies just start to turn tender.
- Add the bamboo shoots and bell pepper. Stir and cook for another minute, until all the veggies turn tender but are still crisp. Add back the cooked broccoli.
- Stir the sauce again to dissolve the cornstarch completely. Pour sauce into pan. Quickly stir a few times to mix well.
- Remove pan from stove and carefully taste the vegetables. To adjust seasoning, add a pinch of salt and stir to mix well again, if needed. Transfer everything to a big plate immediately.
- Serve hot as a side dish.
Notes
- Please see the cooking notes in the blog post above to read more about these ingredients.
Nutrition Information
Show Details
Serving
4g
Calories
165kcal
(8%)
Carbohydrates
18.8g
(6%)
Protein
6.2g
(12%)
Fat
8.7g
(13%)
Saturated Fat
1.4g
(7%)
Sodium
470mg
(20%)
Potassium
759mg
(22%)
Fiber
5.3g
(21%)
Sugar
7.7g
(15%)
Calcium
50mg
(5%)
Iron
2.5mg
(14%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 165 kcal
% Daily Value*
| Serving | 4g | |
| Calories | 165kcal | 8% |
| Carbohydrates | 18.8g | 6% |
| Protein | 6.2g | 12% |
| Fat | 8.7g | 13% |
| Saturated Fat | 1.4g | 7% |
| Sodium | 470mg | 20% |
| Potassium | 759mg | 16% |
| Fiber | 5.3g | 21% |
| Sugar | 7.7g | 15% |
| Calcium | 50mg | 5% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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