This dish is a celebration of texture and color, bringing together ten different vegetables in a quick, flavorful stir-fry. The key to success lies in precise julienne cutting, ensuring every bite offers a satisfying crunch. Aromatics like sesame oil and preserved vegetables add depth, while fresh greens provide a bright contrast. It is a versatile side dish that pairs beautifully with rice or noodles. Perfect for weeknight dinners or as a healthy addition to festive spreads, this recipe highlights the natural sweetness of carrots and celery balanced against the earthy tones of mushrooms and bamboo shoots. Simple yet elegant, it demonstrates how humble ingredients can create a sophisticated meal.
Ten Fragrant Vegetables
Description
This dish is a celebration of texture and color, bringing together ten different vegetables in a quick, flavorful stir-fry. The key to success lies in precise julienne cutting, ensuring every bite offers a satisfying crunch. Aromatics like sesame oil and preserved vegetables add depth, while fresh greens provide a bright contrast. It is a versatile side dish that pairs beautifully with rice or noodles. Perfect for weeknight dinners or as a healthy addition to festive spreads, this recipe highlights the natural sweetness of carrots and celery balanced against the earthy tones of mushrooms and bamboo shoots. Simple yet elegant, it demonstrates how humble ingredients can create a sophisticated meal.Ingredients
Directions
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Julienne all vegetables (carrots, celery, bok choy stems, broccoli stems, bean sprouts, brown bean curd, preserved cucumber, Szechwan preserved vegetable, bamboo shoots, and soaked black mushroom stems) to a uniform size.
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Heat 2 tablespoons of oil in a wok over high heat until very hot.
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Stir-fry carrots, celery, bok choy stems, and broccoli stems for 1 minute.
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Remove the cooked vegetables from the wok and set aside.
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Heat 1 tablespoon of oil in the wok over high heat.
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Stir-fry bean sprouts for 30 seconds until crisp-tender.
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Remove the bean sprouts from the wok and set aside.
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Heat 2 tablespoons of sesame seed oil in the wok over high heat.
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Stir-fry brown bean curd, preserved cucumber, Szechwan preserved vegetable, bamboo shoots, and black mushrooms for 2 minutes.
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Return the first batch of vegetables (carrots, celery, etc.) to the wok.
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Add 1 1/2 teaspoons salt and 1 teaspoon sugar to the wok.
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Add the bean sprouts back into the wok.
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Stir-fry everything together for 30 seconds to heat through.
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Serve immediately while hot.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 53.5kcal
- % Daily Value *
- Total Fat 3.9g6%
- Saturated Fat 0.6g3%
- Cholesterol 0.0mg0%
- Sodium 44.4mg2%
- Total Carbohydrate 4.6g2%
- Dietary Fiber 1.6g7%
- Sugars 2.2g
- Protein 0.9g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
