Chinese Vegetables

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Madhura Gebhart

Madhura Gebhart In a small bowl, take 2 teaspoon of cornstarch. Add a little water or vegetable broth to it to make a smooth paste.

Heat a wok, add peanut or vegetable oil to it. Stir-fry all the veggies of your choice. Do not cook all veggies together as they all take different times to cook. Eg. Carrots and cauliflower takes longer than cabbage. Remove veggies in a plate. Heat some more oil in the same wok. Add 2 tsp minced garlic and sauté for 25-30 seconds. Add minced green chillies and stir-fry for another 10-15 seconds. Add the corn starch paste and add water/veg broth to suit your choice of consistency. Cook while stirring to make sure corn starch does not burn. Once the sauce turns translucent, add salt (or soy sauce) and pepper powder to taste. Add the stir-fried veggies and toss until they are well coated. Heat a wok, add peanut or vegetable oil to it. Stir-fry all the veggies of your choice. Do not cook all veggies together as they all take different times to cook. Eg. Carrots and cauliflower takes longer than cabbage. Remove veggies in a plate. Heat some more oil in the same wok. Add 2 tsp minced garlic and sauté for 25 to 30 seconds. Add minced green chillies and stir-fry for another 10 to 15 seconds. Add the corn starch paste and add water/veg broth to suit your choice of consistency. Cook while stirring to make sure corn starch does not burn. Once the sauce turns translucent, add salt (or soy sauce) and pepper powder to taste. Add the stir-fried veggies and toss until they are well coated.

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Nat Uma

Nat Uma I will try this as well.

No ginger in this recipe?

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Madhura Gebhart

Madhura Gebhart Ginger and green onions are optional. I originally typed that in but then removed it to make it more generic. Should you choose to add those then ginger should be minced and added with the garlic. Green onions are usually added at the end.

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Nat Uma

Nat Uma This is always an item when we order Chinese. Simple yet so flavorful. We request a vegetarian dish, but I always suspected if in the kitchen, they add oyster sauce for flavor.

I hope to recreate that.restaurant like flavor with these recipes.Thank you!

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Madhura Gebhart

Madhura Gebhart This should work exactly how you want to get the Cantonese style sauce. I made it last week to go with Hakka noodles. I used chicken broth but veggie broth will work equally well if you don’t care for chicken.

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