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Stir-Fried Chinese Vegetables Recipe

Stir-Fried Chinese Vegetables

Recipe courtesy Wolfgang Puck

Show: Wolfgang Puck's Cooking Class

Episode:

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (7)

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Average Rating:

Total Reviews: 7

Showing 1-7 of 7

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  • on April 30, 2012

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    disapppointed! The prep time was more than 20 minutes and the taste was bland and not worth it at all.

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  • on January 07, 2011

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    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.

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  • on August 04, 2010

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    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.

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  • on January 29, 2008

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    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!

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  • on February 22, 2007

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    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!

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  • on October 28, 2006

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    This is by far the BEST stir fry veggies I have ever had. I will use this often. Thanks Wolfgang!

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  • on August 28, 2004

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    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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