Stir-Fried Chinese Vegetables

Total Time:
35 min
Prep:
20 min
Cook:
15 min

Yield:
4 to 6 servings
Level:
Intermediate

Ingredients
  • 4 tablespoons peanut oil or vegetable oil
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon minced garlic
  • 1/4 teaspoon crushed red chili flakes
  • 1/2 red onion, trimmed and cut into 4 wedges, layers separated
  • 2 heads baby bok choy, trimmed, cut lengthwise in quarters
  • 1/4 pound Chinese broccoli, stems and leaves separated, each cut into 1-inch pieces
  • 1/4 pound Chinese long beans, trimmed and cut into 1-inch pieces
  • 6 scallions, trimmed, 5 cut diagonally into 1-inch pieces, 1 thinly sliced and reserved separately
  • 1/4 head Napa cabbage, leaves cut crosswise into 1-inch-wide strips
  • 2/3 cup good-quality chicken stock or broth, vegetable broth, or water, heated
  • 1 tablespoon soy sauce
  • 1 tablespoons cornstarch, dissolved in 1 tablespoon cold water
  • 2 teaspoons toasted sesame seeds
Directions

Heat a large wok over high heat. Add 2 tablespoons of the oil. When the oil is hot, add the ginger, garlic, and chili flakes and stir-fry just until they are aromatic, about 30 seconds. Scoop out the aromatics and set them aside.

Add the remaining oil to the wok. When it is hot, add the onion pieces and stir-fry until they turn glossy and bright, 1 to 2 minutes.

Add the bok choy and the Chinese broccoli stem pieces. Stir-fry 1 to 2 minutes more.

Add the long beans and the 1-inch scallion pieces. Continue stir-frying until they are bright green and glossy, 1 to 2 minutes more.

Add the Napa cabbage and the Chinese broccoli leaves, along with about 1/3 cup of the hot stock and the reserved aromatics. Continue stir-frying until the vegetables are all tender-crisp, about 2 minutes more. Add the remaining stock, soy sauce, and cornstarch mixture and stir-fry until the vegetables all look lightly glazed with sauce, about 1 minute more.

Transfer the stir-fried vegetables to a heated serving dish. Garnish with the sliced scallions and sesame seeds and serve immediately.


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    disapppointed! The prep time was more than 20 minutes and the taste was bland and not worth it at all.
    Very good- was looking for a side dish to serve with Aidell's teriyaki meatballs from Costco, and did this with jasmine rice. Really yummy dinner! I didn't use all of the veg, just the ones I like and that were easy to find. The one weird part was "scooping out the aromatics..." I minced the garlic and ginger, and the chili flakes are small....so? how to do that? I ended up using a very small strainer that I typically use to catch seeds when I juice a lemon. It worked just fine.
    This was a very good recipe and easily adapted into a vegetarian/vegan meal. My only critique is that I thought it needed more soy sauce, so I added it, and it was great! I think next time I'll double the sauce and add lo mein noodles or spaghetti squash.
    I substituted the vegetables (broccoli, carrots & snow peapods) for the ones in the recipe, but otherwise followed the recipe. The sauce is excellent, and this is definitely a new family favorite!
    I've done this twice already, and gonna make it thrice tonight. This is one of the best dishes I've ever made, ever. Thanks to this recipe, I made my valentine very happy!
    This is by far the BEST stir fry veggies I have ever had. I will use this often. Thanks Wolfgang!
    This dish looked challenging b/c of the ingredients list. I wasn't able to find all of the vege's on the list, so I used just the baby bok choy, string beans and scallions. It was DELICIOUS -- I haven't had such a good stir fry vege dish in awhile.
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