Chinese Mixed Vegetables Stir Fry
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 Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
- 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 rice vinegar
- 1 teaspoon sesame oil
- sesame seeds optional garnish
- salt and pepper to taste
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.
Calories: 101kcal | Carbohydrates: 10g | Protein: 5g | Fat: 5g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 763mg | Potassium: 511mg | Fiber: 3g | Sugar: 2g | Vitamin A: 850IU | Vitamin C: 126.3mg | Calcium: 70mg | Iron: 1.3mg