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Everyday Chinese Vegetable Stir-Fry

Use whatever vegetables you have on hand to make this everyday vegetable stir-fry. It’s a great way to use up bits of vegetables you don’t know what to do with, and to get a big dose of colorful veggies into your diet!

Prep Time
15 mins
Cook Time
15 mins
Total Time
20 mins
Servings: 4
Calories: 137 kcal
Course: Side Dish
Cuisine: Chinese

Ingredients

  • 1/3 cup water (or chicken stock)
  • 1 tablespoon Shaoxing wine
  • 2 teaspoons oyster sauce (or vegetarian oyster sauce)
  • 1/4 teaspoon salt
  • 1/4 teaspoon sugar
  • 1/4 teaspoon sesame oil
  • 1 pinch ground white pepper
  • 2 tablespoons vegetable oil
  • 4 slices ginger
  • 1 cup sliced mushrooms (button, baby bella, oyster, or shiitake 1 cup = about 3 ounces/85g)
  • 1 cup carrots (thinly sliced on a diagonal; 1 cup = about 1 medium carrot/100g)
  • 1 cup celery (thinly sliced on a diagonal; 1 cup = about 2 ounces/60g)
  • 1 cup asparagus (cut into 2-inch lengths on the diagonal; 1 cup = 40g)
  • 1 cup bell pepper (any color; de-seeded and thinly sliced; 1 cup = about 1/2 medium bell pepper/90g)
  • 1 cup long hot pepper (red or green, de-seeded and thinly sliced; 1 cup = about 1 long hot pepper/60g)
  • 3 cloves garlic (minced)
  • 2 teaspoons cornstarch (mixed into a slurry with 1 tablespoon/15 ml water)

Instructions

    Cup of Yum
  1. In a liquid measuring cup, combine the water (or chicken stock), Shaoxing wine, oyster sauce, salt, sugar, sesame oil, and white pepper.
  2. In a wok over medium heat, add the oil and ginger. Cook until the ginger is lightly browned at the edges, and then add the mushrooms. Stir-fry for 1 to 2 minutes, until the mushrooms are tender.
  3. Add the carrot, celery, asparagus, bell pepper, and long hot pepper. Stir-fry for 1 minute, and then add the garlic and the seasoning mixture you prepared earlier. Bring the mixture to a simmer, and cook for 1 minute, until the vegetables are tender.
  4. Combine the cornstarch and water into a slurry, and pour into the simmering sauce. Stir-fry until the vegetables are coated in sauce, with just a small amount of standing liquid. Serve.

Nutrition Information

Calories 137kcal (7%) Carbohydrates 15g (5%) Protein 3g (6%) Fat 8g (12%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g Monounsaturated Fat 5g Trans Fat 1g Sodium 472mg (20%) Potassium 411mg (12%) Fiber 5g (20%) Sugar 7g (14%) Vitamin A 6879IU (138%) Vitamin C 61mg (68%) Calcium 38mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 137

% Daily Value*

Calories 137kcal 7%
Carbohydrates 15g 5%
Protein 3g 6%
Fat 8g 12%
Saturated Fat 1g 5%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 5g 25%
Trans Fat 1g 50%
Sodium 472mg 20%
Potassium 411mg 9%
Fiber 5g 20%
Sugar 7g 14%
Vitamin A 6879IU 138%
Vitamin C 61mg 68%
Calcium 38mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.