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Recipe by
Chinese Stir-Fried Vegetables are a simple and tasty side dish, characterized by the freshness of the vegetables and the contrast between sweetness and savoriness. This dish is a classic of Chinese cuisine, prepared quickly and customizable to taste. The vegetables are cut into julienne and stir-fried in a pan with olive oil, soy sauce and a pinch of rice grappa or sherry to add a touch of aroma. The result is a colorful, crunchy and flavorful side dish, perfect to accompany meat or fish dishes.
Step 1 of 10: Trim and wash the vegetables and cut them into cubes, strips or slices
Step 2 of 10: Bring a large pot of salted water to a boil
Step 3 of 10: Add the vegetables little by little, starting with those that require longer cooking (carrots will take five to six minutes, zucchini three minutes, celery two minutes, etc.)
Step 4 of 10: Drain them thoroughly
Step 5 of 10: Heat the oil in a wok or a heavy-bottomed pan
Step 6 of 10: Stir-fry the vegetables for one or two minutes
Step 7 of 10: Add the salt and 15 cl of water
Step 8 of 10: Continue cooking for another two or three minutes
Step 9 of 10: Pour the soy sauce and the liquor into the pan and mix with a wooden spatula
Step 10 of 10: Let cook for one minute and serve immediately
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In gray: not detectedDetected
In summary: To be checked for vegans · Contains nickel · Allergens detected: Soy
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
