Stir-Fried Mixed Vegetables

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Preparation info

    • Difficulty

      Easy

Appears in

Homestyle Chinese Cooking

Homestyle Chinese Cooking

By Yan-Kit So

Published 1997

  • About

The choice of vegetables to stir-fry together is really up to you. Be imaginative: Give the dish a visual appeal; also make some contrast of texture among the vegetables. Take this recipe as a guideline, and add or subtract a vegetable as you like. When the vegetables are leafy and tender, there is no need to blanch them either.

Ingredients

  • 2 teaspoons salt
  • 5 tablespoons vegetable oil
  • 6 ounces green beans, trimmed and halved crossways if long (about 1ΒΌ cups)
  • 12 ounces green cabbage, cored and cut into fairly large pieces (about 5 cups)
  • 6 ounces carrots, peeled and cut into both large and thin slices (2Β½ medium-sized)
  • 4 ounces canned bamboo shoots, cut into both large and thin slices
  • 3-4 thin slices fresh ginger, peeled
  • 3-4 scallions, cut into 2-inch sections, white and green parts separated
  • 2-3 teaspoons thin soy sauce

Method

  • Pour a kettle of boiling water into the wok and bring to a boil. Add 1Β½ teaspoons of the salt and 1Β½ tablespoons of the oil. Add the green beans, return to a boil, then continue to blanch for about 2 minutes. Add the cabbage, carrots, and bamboo shoots, return to a boil, then continue to cook for 2 more minutes. Pour into a colander and refresh under cold running water in order to retain the crispness and vivid color of the vegetables. Drain. (This step can be done a couple of hours in advance.)
  • Dry the wok. Reheat over a high heat until smoke rises. Add the remaining 3Β½ tablespoons of oil and swirl it around. Add the ginger, stir, then add the white scallions, and stir a few times. Return all the vegetables to the wok and, going to the bottom of the wok with the wok scoop or metal spatula, turn and toss for about 2 minutes, or until the vegetables are tender yet still crunchy. Adjust the heat if the cabbage begins to burn. Season with the remaining Β½ teaspoon salt and the soy sauce. Add the green scallions. Remove onto a serving dish and serve hot.

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