You are here

Chinese Stir Fried Vegetables

Chef.Foodie's picture
Ingredients
  Vegetables 1 1⁄2 Pound
  Water 1⁄4 Cup (4 tbs)
  Cornstarch 1 1⁄2 Teaspoon
  Soy sauce 1 Teaspoon
  Salad oil 2 Tablespoon
  Root ginger slice 2
  Salt 1⁄2 Teaspoon
  Water 2 Tablespoon
  Cashew nuts 1⁄4 Cup (4 tbs)
  Coriander/ cilantro 1 Tablespoon (For Garnish)
Directions

Use a single vegetable or combine several vegetables which complement each other.
Green pepper, onion, and zucchini combine well; so do carrots, celery, and onion.
Cut vegetables in pieces that will stand in feed tube.
Slice, using slicing disc, and discard any end pieces that were not evenly sliced.
Mix the 1/4 cup water, cornstarch, and soy sauce in a small bowl.
Assemble remaining ingredients for ready use while cooking.
Heat wok or wide frying pan over high heat.
Add oil, heat, and swirl around wok.
Add ginger and cook for 15 seconds to release flavor; remove ginger and discard.
Add vegetables and salt, and cook and stir for 30 seconds to coat vegetables with oil.
Add the 1 tablespoon water, cover, and cook over high heat until vegetables are crisp-tender (1 1/2 to 2 minutes).
If you cook firm vegetables such as carrots, add an extra tablespoon of water if wok appears dry.
Remove cover and stir in nuts if you wish.
Stir cornstarch mixture again to blend it, pour into wok, and stir and cook until sauce thickens (about 30 seconds).
Garnish with sprigs of coriander.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Stir Fried
Restriction: 
Vegetarian
Ingredient: 
Vegetable

Rate It

Your rating: None
4.12143
Average: 4.1 (21 votes)