How to make Chinese Stir-Fried Vegetables -
Seasonal vegetables stir fried chinese style
This recipe has featured on the show Khanakhazana.
Main Ingredients : Carrots (गाजर), Green Capsicum (हरी शिमला मिर्च )
Cuisine : Chinese
Course : Snacks and Starters
For more recipes related to Chinese Stir-Fried Vegetables checkout Stir Fried Vegetables with Chilli and Basil, Vegetable Crudites With GreekYogurt Dip, Carrot Cake And Cream Cheese Sandwich, Vegetable Brunoise Topped With Beetroot Jam . You can also find more Snacks and Starters recipes like Cheesy Spinach Khandvi Mexican Corn on the Cob Saffron Yogurt Loaf Palak Paneer Sandwich
Chinese 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 : 6-10 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Chinese Stir-Fried Vegetables Recipe
Carrots sliced 2 medium
Green Capsicum cut into triangles 1 medium
Red capsicum cut into triangles optional 1 medium
Yellow capsicum cut into triangles optional 1 medium
Cashewnuts 6-7
Button mushrooms sliced 4-5
Spinach 6-7 leaves
Cabbage 1 inch cubes 1 small
Oil 1 tablespoon
Garlic crushed 2 cloves
Spring onions quartered 2
Dark soy sauce 3 teaspoons
Cornflour/ corn starch 2 teaspoon
Vegetable stock 1 1/4 teaspoon
Bean sprouts 1/4 cup
Salt to taste
Method
Step 1
Heat a wok. Add oil and heat. Add garlic and sauté till lightly browned. Add spring onions and stir. Add carrots, green capsicum, red capsicum, yellow capsicums and salt and toss.
Step 2
Add cashewnuts, mushrooms, soy sauce and one cup of vegetable stock and stir. Chop off the stems and roughly chop spinach.
Step 3
Dissolve cornflour in the remaining vegetable stock and add to the wok. Stir and cook. When most of the moisture has evaporated add spinach, cabbage, bean sprouts and a little salt.
Step 4
Stir. Cook for two minutes. Serve hot.
Nutrition Info
Calories : 259 Kcal
Carbohydrates : 59.6 gm
Protein : 16.8 gm
Fat : 5.4 gm
Other : 27.1gm
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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 www.sanjeevkapoor.com 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.
