How to make Shanghai Stir Fried Vegetables -

Assorted vegetables stir fried in chinese style

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Carrot (गाजर), Onion (प्याज़ )

Cuisine : Chinese

Course : Main Course Vegetarian

For more recipes related to Shanghai Stir Fried Vegetables checkout Vegetables In Thai Red Curry, Thai Green Curry With Vegetables, Badami Mixed Vegetables, Carrot Puree . You can also find more Main Course Vegetarian recipes like Palak Methi Aur Corn Ki Sabzi Corn Pepper Au Gratin Palak Olu Thecha Jowar Bhakri

Shanghai Stir Fried Vegetables

Shanghai Stir Fried Vegetables Recipe Card


Hindi: gajar
If there is one vegetable that is truly a nutritional hero then it is bound to be the carrot. A goldmine of nutrients, this is the reason they can be even termed as worth the other ‘karat’ (as in gold)! Ranging in colours from orange, black, pink to red, yellow and white, this delicious vegetable is within the reach of rich and poor alike and is rightly called the universal root. The best role that this winter vegetable can play – chomp on one as it is an excellent snack!

Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Shanghai Stir Fried Vegetables Recipe

  • Carrot 1 medium

  • Onion 1 medium

  • Cauliflower 1/4 small

  • Babycorns 6-8

  • Button mushrooms quartered 8-10

  • Green capsicum 1 inch pieces 1 medium

  • Water chestnuts sliced 3-4

  • Chinese cabbage 1 inch pieces 1/2 small

  • Cornflour/ corn starch 1 tablespoon

  • Oil 1 teaspoon

  • Garlic crushed 6-8 cloves

  • Spring onions sliced 2

  • Light soy sauce 1 tablespoon

  • Salt to taste


Step 1

Cut carrots into two lengthwise and thinly slice. Cut onion into quarters and separate the segments.

Step 2

Separate cauliflowers into small florets and slice them into two through the stem.

Step 3

Slice babycorns into three to four pieces diagonally.Mix cornstarch with half a cup of water and set aside.

Step 4

Heat oil in a non-stick wok, add garlic, stir and add carrots, cauliflower, babycorns and mushrooms. Toss well and sprinkle a little water on vegetables.

Step 5

Cook on high heat, stirring frequently, for two to three minutes.Add onion segments, capsicum, water chestnuts and Chinese cabbage.

Step 6

Stir-fry on high heat again for two minutes, stirring frequently. Add light soy sauce and salt and white pepper powder to taste. Toss well. Add the cornstarch mixture, stirring continuously. Cook further for a minute. Serve immediately.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.