Chinese Stir Fried Vegetables Recipe - Medley of vegetables and tofu stir fried and served sprinkled with toasted sesame seeds

This recipe is from the book Best of Chinese Cooking.

Main Ingredients : Beancurd (tofu)(टोफू), Broccoli(ब्रोक्ली/ विलायती गोभी)

Cuisine : Chinese

Course : Main Course_Veg

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Chinese Stir Fried Vegetables

Some say Chinese cuisine is 400,000 years old going back to the Peking Man and his use of fire. Some other accounts of the history of Chinese cuisine takes the beginning to the Chinese stone age. However today Chinese cuisine enjoys the distinction of being the most popular in the world.
All this furore about Chinese food can make one wonder what is so special about this cuisine.  To put it in one word it is wholesome.  It has the characteristics of being nutritious, economical, balanced and delicious. It cannot be gainsaid that Chinese food is popular the world over and it can be adapted into our modern lifestyles as the strong link between diet and health of body, mind and spirit is epitomized in Chinese cookery. We all desire harmony in our lives and this works on the ancient Taoist principle of Yin and Yang in which balance and contrast are the key. Each Chinese dish reflects a balance of taste, texture, aroma and colour. Be it sweet, sour, pungent, hot, salty or spicy – all the six basic flavours are incorporated deftly in all Chinese dishes.

For more recipes related to Chinese Stir Fried Vegetables checkout Stir Fried Beancurd With Asian Greens , Beancurd Laksa , Yin Yan Bean Curd , Peppered Beancurd . You can also find more Main Course_Veg recipes like Malai Mushroom Curry, Nawabi Kofta Curry, Special Corn Curry, Methi Paneer Bhurjee. Or try out these recipes from Chinese Cuisine like Chicken and Pepper Stir Fry, Green Chicken, Kung Pao Vegetables, Whole Pomfret.

Chinese Stir Fried Vegetables Recipe - How to make Chinese Stir Fried Vegetables

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Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve :

Level Of Cooking :

Ingredients

  • Beancurd (tofu) cut into 8-10 pieces100 grams

  • Broccoli separated into florets1/2 medium

  • Carrot halved and diagonally sliced 1 medium

  • Babycorn sliced diagonally 4-6 small

  • Button mushrooms quartered 4-6

  • French beans cut diagonally into 1 inch pieces 4-6

  • Green capsicum cut into 1 inch diamonds 1 medium

  • Chinese cabbage cut into 1 inch pieces 1/4 small

  • Spinach torn into 2 pieces 10-12 leaves

  • Spring onions with greens sliced 2

  • Cornflour/ corn starch 1 tablespoon

  • Oil 4 tablespoons

  • Garlic crushed 6-8 cloves

  • Salt to taste

  • MSG 1/2 teaspoon

  • Sugar 1 teaspoon

  • Light soy sauce 2 tablespoons

  • White pepper powder 1/2 teaspoon

  • Sesame seeds (til) toasted 1 tablespoon

Method

Step 1

Soak the tofu pieces in hot salted water for five minutes. Drain and set aside. Soak the broccoli florets in warm salted water for fifteen minutes.

Step 2

Drain and set aside. Reserve the spring onion greens for garnish. Mix cornflour in one cup of water. Heat oil in a wok, add garlic and spring onion and stir fry for half a minute.

Step 3

Add carrot, babycorn, mushrooms and broccoli and continue to stir fry. Add French beans, capsicum and Chinese cabbage and cook for two to three minutes. Stir in one cup of water and simmer for a couple of minutes.

Step 4

Add salt, MSG, sugar, soy sauce and pepper powder. Add spinach leaves and tofu. Stir in cornflour mixture, toss well till the sauce thickens and coats all the vegetables. Sprinkle toasted sesame seeds and serve hot, garnished with the reserved spring onion greens.

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