Stir-Fried Chinese Vegetables
Serves: 3
Kirstin Bosco
1 January 1970
Based on User reviews:
48
Spice
51
Sweetness
54
Sourness
42
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
4 tbsps
Peanut Oil1 tbsp
Ginger (minced fresh)1 tbsp
Garlic (minced)1 tbsp
Soy Sauce1 tbsps
Cornstarch (dissolved in 1 tbsp)2 tsps
Toasted Sesame SeedsDirections:
1
Heat a large wok over high heat
2
Add 2 tablespoons of the oil
3
When the oil is hot, add the ginger, garlic, and chili flakes and stir-fry just until they are aromatic, about 30 seconds
4
Scoop out the aromatics and set them aside
5
Add the remaining oil to the wok
6
When it is hot, add the onion pieces and stir-fry until they turn glossy and bright, 1 to 2 minutes
7
Add the bok choy and the Chinese broccoli stem pieces
8
Stir-fry 1 to 2 minutes more
9
Add the long beans and the 1-inch scallion pieces
10
Continue stir-frying until they are bright green and glossy, 1 to 2 minutes more
11
Add the Napa cabbage and the Chinese broccoli leaves, along with about 1/3 cup of the hot stock and the reserved aromatics
12
Continue stir-frying until the vegetables are all tender-crisp, about 2 minutes more
13
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
14
Transfer the stir-fried vegetables to a heated serving dish
15
Garnish with the sliced scallions and sesame seeds and serve immediately