Stir Fried Chinese Vegetables
Elevate your weeknight dinners with this vibrant and flavorful Stir Fried Chinese Vegetables recipe! This quick and healthy dish features a medley of fresh, colorful veggies—broccoli, carrots, snow peas, baby corn, red bell peppers, and shiitake mushrooms—tossed in a savory soy and oyster sauce blend. Infused with the aromatic flavors of garlic and ginger, this stir-fry is perfectly balanced and irresistibly delicious. Ready in just 25 minutes, it’s a versatile side dish or main course that pairs beautifully with steamed rice or noodles. Garnished with toasted sesame seeds for a nutty finish, this vegetarian-friendly (with hoisin sauce substitution) recipe is a must-try for fans of classic Chinese cuisine!
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 2 tablespoons Vegetable oil (or sesame oil)
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, minced
- 1.5 cups Broccoli florets
- 1 cup Carrots, julienned
- 1 cup Snow peas, trimmed
- 1 cup Baby corn, halved lengthwise
- 1 cup Red bell pepper, sliced
- 1 cup Shiitake mushrooms, sliced
- 2 tablespoons Soy sauce
- 1 tablespoon Oyster sauce (or hoisin sauce for vegetarian)
- 1 teaspoon Cornstarch
- 3 tablespoons Water
- 1 teaspoon Toasted sesame seeds (for garnish)
Instructions
Prepare all vegetables before starting to cook by washing, trimming, and cutting them into the specified sizes. This helps ensure a smooth cooking process.
In a small bowl, mix the soy sauce, oyster (or hoisin) sauce, cornstarch, and water. Stir until the cornstarch is completely dissolved to create the stir-fry sauce.
Heat a large wok or skillet over medium-high heat. Add the vegetable oil and allow it to heat until shimmering.
Add the minced garlic and ginger to the hot oil and stir-fry for 30 seconds or until aromatic, being careful not to let it burn.
Add the broccoli florets and carrots to the wok. Stir-fry for about 2 minutes, allowing them to begin softening.
Add the snow peas, baby corn, red bell pepper, and shiitake mushrooms to the wok. Continue to stir-fry for an additional 2-3 minutes until the vegetables are tender-crisp but still vibrant in color.
Pour the prepared stir-fry sauce over the vegetables and mix well to evenly coat. Cook for another 1-2 minutes, allowing the sauce to thicken slightly and coat the vegetables.
Remove the wok from heat and transfer the stir-fried vegetables to a serving dish.
Sprinkle toasted sesame seeds on top as a garnish for added flavor and visual appeal.
Serve immediately as a side dish, or pair with steamed rice or noodles for a complete meal. Enjoy!
Nutrition Facts
Calories |
147 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.6 g | 10% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 447 mg | 19% | |
| Total Carbohydrate | 18.1 g | 7% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 7.9 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 58 mg | 4% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 464 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
