Chinese Vegetable Stir-Fry (#1943)

Stir Fries Chinese Main Low Fat Vegetarian Healthy
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  • 1 Tbsp Vegetable Oil
  • 3 cloves Garlic freshly minced
  • 1/2 inch Ginger peeled and freshly minced
  • 1 Scallions, Spring Or Green Onions sliced
  • 4 Shiitake Mushrooms whole if small, sliced if big
  • 1 cup Green Beans
  • 1 Carrots peeled and cut into matchsticks
  • 1/2 Sweet Red Bell Peppers cut into strips
  • 1/2 cup Baby Corn canned, drained, or frozen
  • 1/2 cup Sugar Snap Peas
  • 2 cups Broccoli Florets cut into bite size pieces
  • 1/2 cup Water Chestnuts canned, drained, and slice into thin slices
  • 1 large Eggs scrambled, optional


  • 1 Tbsp Tamari Soy Sauce or to taste
  • 2 tablespoons Sherry Wine
  • 1 tsp Rice Vinegar
  • 1/2 Tbsp Mirin (Sweet Seasoning) or sugar
  • 1 Tbsp Hoisin Sauce or to taste
  • 1 tsp Sesame Oil
  • 1 tsp Cornstarch
  • 1/2 tsp Red Hot Pepper Sauce optional


  1. In a large nonstick skillet or a wok, heat oil over medium-high heat until hot.
  2. Add garlic, ginger and scallions into hot work or skillet, stirring constantly, and cook for about 1 minute.
  3. Add mushrooms, green beans, carrots and bell pepper, stirring often, and cook for about 3 minutes.
  4. Add baby corn, sugar snap peas, brocoli, and water chestnuts, and cook for another 2 minutes until all the veggies are tender but still remain a bit crunch.
  5. Meanwhile whisk together all sauce ingredients in a small bowl until well blended.
  6. Pour sauce over veggies, stirring frequently, and cook for 1 minute or until heated through and vegetables are evenly coated with sauce.
  7. Season to taste with more sauce ingredients if needed.
  8. Stir in scrambled egg if desired.
  9. Serve warm over rice.
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