Chinese Mixed Vegetables Stir Fry

5 stars from 1 vote

Made with fragrant ginger and toasted sesame oil, this quick and easy Chinese veggie stir fry is ideal for using up whatever vegetables you have on hand. Ready in 15 minutes or less!

Chinese Mixed Vegetables Stir Fry

When it comes to eating low carb Chinese food, stir-fries are always the answer. Full of fresh vegetables and loaded with flavor, you’re never more than 15 minutes away from a healthy Chinese stir fry recipe.

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chopping broccoli

Whether you decide to add protein or keep it vegetarian, stir-fries are a great way to clean out the fridge. Since they are so versatile, you can avoid food waste by using up whatever meats or veggies you have on hand.

Liz Sauteeing Veggies

For this particular Chinese mixed vegetable stir-fry, I decided to use onions, mushrooms, carrots, peppers, and broccoli. This is a great time to try whatever vegetables are in season or you have on hand.

Chinese Sauteed Veggies Recipe

These are some of the vegetables my family loves but asparagus, green beans, or zucchini all work great in this recipe as well.

Liz with Sriracha

Alternatives:

If you’re looking for a meat and vegetable stir fry, here are a few of my favorites:

Chinese Sauteed Veggies in a bowl

In the meantime, I hope you try this tasty Chinese vegetable stir fry. It’s great with grilled salmon, broiled steak, and more.

Liz Eating Stir Fry Veggies

Your chopsticks are waiting.

Chinese Sauteed Veggies in a bowl

Chinese Mixed Vegetables Stir Fry

5 stars from 1 vote
Made with fragrant ginger and toasted sesame oil, this quick and easy Chinese veggie stir fry is ideal for using up whatever vegetables you have on hand. 
PREP: 10 mins
COOK: 15 mins
TOTAL: 25 mins
REVIEW PRINT
Servings: 4

Ingredients
 

  • 1 tablespoon canola or grape-seed oil
  • 2 tablespoons ginger (minced)
  • 2 cloves garlic (minced)
  • 1 tablespoon sambal oelek chili paste (optional)
  • 6 cups chopped vegetables (such as broccoli, mushrooms, carrots, onion, peppers, etc.)
  • 1 cup chicken broth (low sodium)
  • 2 tablespoons soy sauce
  • 2 tablespoons Nakano Natural Rice Vinegar
  • 1 teaspoon sesame oil
  • sesame seeds (optional garnish)
  • salt and pepper (to taste)

Instructions
 

  • Pre-heat a wok or large, deep skillet over high heat. Add canola oil to the pan along with ginger, garlic and chili paste. Heat for 30 seconds or until fragrant. 
  • Add chopped vegetables to the pan and sprinkle with salt and pepper. Sauté for two minutes then add chicken broth. Bring to a boil then reduce heat to low and cover with lid to quickly steam the vegetables to soften, about 3 minutes. (You want them bright and crisp-tender, not overly cooked/soggy.)
  • Stir in soy sauce, rice vinegar and sesame oil. Add additional salt and pepper to taste before serving. Garnish with sesame seeds if you wish. 

Nutrition

Calories: 101kcalCarbohydrates: 10gProtein: 5gFat: 5gSaturated Fat: 0gCholesterol: 0mgSodium: 763mgPotassium: 511mgFiber: 3gSugar: 2gVitamin A: 850IUVitamin C: 126.3mgCalcium: 70mgIron: 1.3mg
DID YOU TRY THIS RECIPE? Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!

Want more Asian inspired recipes? Check out my Pinterest board!

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