Chinese vegetable stir fry - 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} #asian #recipes #sauce #lowcarb
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Chinese Vegetable Stir Fry

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.
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Course: Main, Side
Cuisine: Chinese
Keyword: takeout
Servings: 4
Calories: 165kcal
Author: Maggie Zhu

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 8 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

  1. Please see the cooking notes in the blog post above to read more about these ingredients.

Nutrition

Serving: 4g | Calories: 165kcal | Carbohydrates: 18.8g | Protein: 6.2g | Fat: 8.7g | Saturated Fat: 1.4g | Sodium: 470mg | Potassium: 759mg | Fiber: 5.3g | Sugar: 7.7g | Calcium: 50mg | Iron: 2.5mg