How to make Chinese Stir Fried Vegetables - 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 : Bean curd (tofu), Broccoli (ब्रोक्ली/ विलायती गोभी)

Cuisine : Chinese

Course : Main Course Vegetarian

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Chinese Stir Fried Vegetables Recipe Card

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.

You can also find more Main Course Vegetarian recipes like Spicy Peanut Potatoes, Goan Style Paneer, Chana Jaisalmer, Dum aloo.

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve :

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Chinese Stir Fried Vegetables Recipe

  • Bean curd (tofu) cut into 8-10 pieces 100 grams

  • Broccoli separated into florets 1/2 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


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.