Stir-Fried Mixed Vegetables


U.S. Metric Ingredients
lb 750 g Chinese cabbage
16 16 Dried black mushrooms
6 oz 175 g Bamboo shoots, drained
4 oz 125 g Celery
4 oz 125 g Carrots
15-oz can 425-g can Baby corn
4 4 Scallions
2–3 fl oz 60–90 mL Oil
1 1 Garlic clove, crushed (optional)
5 slices 5 slices Fresh ginger root
1 tsp 5 mL Salt
12 fl oz 350 mL Water or chicken stock
1 fl oz 30 mL Soy sauce (optional)
¼ cup 25 g (60 mL) Cornstarch
3 fl oz 100 mL Water, cold
1 tsp 5 mL Sesame oil (optional)



  1. Cut off the root end of the cabbage and separate the leaves. Cut out the thick center ribs, then cut them crosswise into 2-in. (5-cm) chunks. Cut the thin, leafy parts into shreds.
  2. Soak the mushrooms in boiling water to cover. When soft, drain and squeeze dry, reserving the liquid. Discard the stems and cut the caps into julienne.
  3. Cut the bamboo shoots into thin slices.
  4. Cut the celery on the diagonal into thin slices.
  5. Cut the carrots into julienne.
  6. Drain the baby corn.
  7. Slice the scallions into shreds at a sharp angle.
  8. Heat the oil in a wok or large sauté pan.
  9. Add the garlic and cook about 15 seconds to flavor the oil, then remove and discard the garlic.
  10. Add the ginger and salt and let cook about 15 seconds.
  11. Add the cabbage ribs and stir-fry 1–2 minutes.
  12. Add the remaining vegetables, except the shredded cabbage leaves. Continue to stir-fry another 1–2 minutes. Add the shredded cabbage.
  13. Add the stock and soy sauce and continue to stir and cook until the vegetables are cooked but still crisp.
  14. Mix the cornstarch with the cold water, then stir it, a little at a time, into the vegetables to thicken the sauce. Do not add it all at once because you may not need it all. The sauce should not be too thick but, rather, the consistency of a light velouté sauce.
  15. Stir in the sesame oil and serve at once.

Per serving: Calories, 90; Protein, 2 g; Fat, 4 g, (36% cal.); Cholesterol, 0 mg; Carbohydrates, 14 g; Fiber, 3 g; Sodium, 165 mg.


This is a basic procedure for stir-fried vegetables. One or two vegetables, or any harmonious assortment, can be cooked using the same recipe, merely substituting different vegetable ingredients.