Easy Chinese Style Vegetables Stir-Fry

I don’t really like salad. So, stir frying vegetable is one of the way I would eat my daily vegetable needs. Chinese style vegetable stir-fry has always been the way my parents serve us vegetable when we were little. It’s easy to make, you can use almost any kind of vegetable you want, except of course, lettuce. If you don’t want to use oil to stir-fry, my grandmother used to tell me that I could use water. Of course, it won’t taste as good, but it works.

This is how I do it:

1 cup of julienned carrot
1 cup sugar snap peas/ snow peas
1 cup of chopped young corn
1 cup of red bell pepper
1 cup of spinach
1 cup of chopped mushroom
1 cup of cut meat
1 medium size onion
2 cloves of garlic
3 tablespoon of oil
3 tablespoon soy sauce
salt and pepper to taste
1 cube of chicken or beef bullion

In a frying pan or work, heat up oil. Once oil heat up, stir fry garlic until fragrant then add in onion. Stir fry the onion until translucent. When it’s done, put in soy sauce and stir fry for a little bit before putting in meat.

Fry meat until it’s almost cooked then put in vegetables. Start with the hard vegetable first, such as carrot until it’s almost soft then put in the sugar snap peas/ snow peas, corn, and the rest of the vegetables you are using.

Break the bullion, put the bullion over the vegetables stir fry and stir until mix. Season with salt and pepper. Cook until the meat is cooked and vegetables are tender but crisp for about 15 more minutes.

Remove from heat and serve!

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3 CommentsLeave a comment

  1. […] document: Journey of herbs and spices for the picky palates Easy Chinese Style Vegetables […]

  2. Howdy! Would you mind if I share your blog with my facebook group?
    There’s a lot of people that I think would really appreciate your content. Please let me know. Cheers


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