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Chinese Vegetable Stir Fry

Chinese vegetable stir fry is a quick, easy and delicious recipe.  Take only 20 minutes to prepare, Best to serve with rice, noodles or just eat straight from the wok!

Course Main Course
Cuisine Chinese
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 2 people

Ingredients

Ingredients A (vegetables)

  • 100 g broccoli
  • 100 g cauliflower
  • 100 g carrot
  • 100 g snow peas
  • 100 g capsicums

Ingredients B (Seasonings)

  • 1 teaspoon salt
  • 3/4 teaspoon sugar
  • Dash of ground white pepper
  • 1 tablespoon oyster sauce
  • 1/4 teaspoon cornflour
  • 2 tablespoons water
  • 1 tablespoon chopped garlic
  • 1 tablespoons vegetable oil

Instructions

Prepping the vegetables

  1. Cut the broccoli and cauliflower into florets.
  2. Peel and cut the carrots into wedges.
  3. Remove the stings of the snow peas.
  4. Cut the capsicums into triangular pieces
  5. Blanch the vegetables. Drained and set aside.

Stir-frying

  1. Heat up the vegetable oil in the wok.
  2. Saute the garlic until fragrant over low heat.
  3. Add the salt, sugar, ground white pepper, oyster sauce, cornflour and water. Cook until the sauce becomes translucent.
  4. Add the blanched vegetables. Stir-fried over high heat until it turns fragrant.
  5. Dish out and serve.
Nutrition Facts
Chinese Vegetable Stir Fry
Amount Per Serving (250 each, 2 servings)
Calories 299 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Sodium 2000mg 83%
Total Carbohydrates 41g 14%
Dietary Fiber 12g 48%
Sugars 20g
* Percent Daily Values are based on a 2000 calorie diet.