Panda Express Mixed Veggies
User Reviews
5
Panda Express Mixed Veggies
Description
This vegetable medley begins by blanching all cut vegetables together in a boiling mixture of water and chicken stock until just tender — broccoli turns bright green and carrots soften. The vegetables are then drained thoroughly to remove excess water. Separately, garlic and fresh ginger are quickly cooked in heated vegetable and toasted sesame oil, releasing their aromas.
The drained vegetables are added to the wok or skillet and stir-fried briefly, allowing them to be evenly coated with the flavorful oils and aromatics. A splash of soy sauce is then drizzled over to enhance seasoning and add a slight umami finish. The result is a colorful mix of veggies cooked to retain vibrant textures and fresh flavor.
Uniform vegetable cutting ensures even cooking, and the blanching step preserves natural colors and softens the vegetables without overcooking. Avoiding overcooking maintains the crisp-tender texture that complements garlic and ginger’s bright, warming flavors. The dish is served immediately, bright and fragrant.
Ingredients
- 16 ounces chicken stock
- 1 teaspoon soy sauce
- 1 cup broccoli florets
- 1 cup zucchini sliced in half and then sliced into half circles, sliced
- 1 cup carrot peeled and cut into 1 inch pieces
- 1/2 pound green beans trimmed, and cut in half
- 1/2 green cabbage cut into large pieces
- 2 tablespoons vegetable oil
- 1/4 teaspoon sesame oil toasted
- 1/2 teaspoon garlic minced
- 1/2 teaspoon ginger fresh, minced
Instructions
- Take a large stockpot and fill halfway with water. Add chicken stock to the pot. Bring the pot to a boil.
- Place all vegetables into the pot at once. Cook for 5 to 7 minutes or until the broccoli is bright green, and the carrots have softened. Remove vegetables from the pot.
- Drain vegetables well.
- Heat a wok on medium to high heat, and vegetable oil, a dash of sesame oil, and the garlic and ginger.
- Cook the garlic and ginger until fragrant, stirring frequently.
- Add the drained vegetables to the wok. Cook for 1 to 2 minutes stir to coat the vegetables well with the seasoned wok oil. Drizzle soy sauce onto the vegetables Ser.ve immediately.
Notes
- Cut vegetables into similar-sized pieces for consistent cooking and texture.
- Keep the boiling liquid at a rolling boil to blanch vegetables properly.
- Remove vegetables when broccoli turns bright green to prevent overcooking; residual heat continues cooking slightly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 177 kcal
% Daily Value*
| Calories | 177kcal | 9% |
| Carbohydrates | 20g | 7% |
| Protein | 7g | 14% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 3mg | 1% |
| Sodium | 302mg | 13% |
| Potassium | 687mg | 15% |
| Fiber | 6g | 24% |
| Sugar | 10g | 20% |
| Vitamin A | 6052IU | 121% |
| Vitamin C | 76mg | 84% |
| Calcium | 96mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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