FOODILY. Discover amazing recipes. Follow amazing cooks. Sign up free

Stir-Fried Chinese Vegetables Recipe

Nutrition per serving    (USDA % daily values)
CAL
419
FAT
125%
CHOL
31%
SOD
22%

Comments

Add a comment

Ingredients for 4 servings

2/3 cup good-quality chicken stock or broth, vegetable broth, or water, heated

1/4 pound Chinese long beans, trimmed and cut into 1-inch pieces

1/2 red onion, trimmed and cut into 4 wedges, layers separated

1 tablespoon soy sauce

1/4 pound Chinese broccoli, stems and leaves separated, each cut into 1-inch pieces

6 scallions, trimmed, 5 cut diagonally into 1-inch pieces, 1 thinly sliced and reserved separately

2 heads baby bok choy, trimmed, cut lengthwise in quarters

2 teaspoons toasted sesame seeds

1/4 head napa cabbage, leaves cut crosswise into 1-inch-wide strips

1 tablespoon minced garlic

1 tablespoon minced fresh ginger

4 tablespoons peanut oil or vegetable oil

1/4 teaspoon crushed red chili flakes

1 tablespoons cornstarch, dissolved in 1 tablespoon cold water

You might also like

Mongolian Beef
Handle the Heat
Scallion Pancakes
Love and Olive Oil
Grilled Chicken With Blackberry Sweet And Sour...
Steamy Kitchen
Cashew Chicken
No Recipes
Spicy Cauliflower Stir-Fry
The Pioneer Woman
Cumin Lamb Stir-Fry
No Recipes
Shrimp Shu-Mai
Spoon Fork Bacon
Char Siu (Chinese Bbq Pork)
No Recipes
Skinny Stir Fry Of Broccolini, Shiitakes And Ch...
The Skinny
Cashew Chicken
The Bitten Word