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.
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Trim and wash the vegetables and cut them into cubes, strips or slices
Bring a large pot of salted water to a boil
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.)
Drain them thoroughly
Heat the oil in a wok or a heavy-bottomed pan
Stir-fry the vegetables for one or two minutes
Add the salt and 15 cl of water
Continue cooking for another two or three minutes
Pour the soy sauce and the liquor into the pan and mix with a wooden spatula
Let cook for one minute and serve immediately
Frying Pan
Cina
