Sanjeev Kapoor

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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.

Preparation Time : 26-30 minutes

Cooking time : 26-30 minutes

Servings :

Chinese Stir Fried Vegetables

Main Ingredients

Beancurd (tofu), Broccoli





Level Of Cooking


  • Beancurd (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
  • French beans cut diagonally into 1 inch pieces
  • 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
  • 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.

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