Chinese Mixed Vegetables B1

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Servings: 4 Difficulty: Intermediate
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A quick, crisp, and savory stir-fry featuring tender cabbage, bamboo shoots, and mushrooms in a light savory broth.
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This vibrant Chinese mixed vegetable stir-fry is a perfect example of simple ingredients creating big flavor. The dish highlights the natural crunch of fresh Chinese cabbage, complemented by the earthy depth of sliced mushrooms and the subtle sweetness of bamboo shoots. Aromatics like ginger and garlic infuse the oil, creating a fragrant base that coats every bite. The vegetables are quickly stir-fried to retain their bright colors and crisp-tender texture, resulting in a light yet satisfying side dish or appetizer. It&# 226;€™s an excellent choice for busy weeknights, potlucks, or as a healthy accompaniment to rice or noodles. With minimal prep and fast cooking time, this recipe brings authentic home-style comfort to your table without any fuss.

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Chinese Mixed Vegetables B1

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 41.0

Description

This vibrant Chinese mixed vegetable stir-fry is a perfect example of simple ingredients creating big flavor. The dish highlights the natural crunch of fresh Chinese cabbage, complemented by the earthy depth of sliced mushrooms and the subtle sweetness of bamboo shoots. Aromatics like ginger and garlic infuse the oil, creating a fragrant base that coats every bite. The vegetables are quickly stir-fried to retain their bright colors and crisp-tender texture, resulting in a light yet satisfying side dish or appetizer. It&# 226;€™s an excellent choice for busy weeknights, potlucks, or as a healthy accompaniment to rice or noodles. With minimal prep and fast cooking time, this recipe brings authentic home-style comfort to your table without any fuss.

Ingredients

Directions

  1. Heat the vegetable oil in a wok or large skillet over medium-high heat until shimmering.
  2. Add the sliced ginger and crushed garlic to the hot oil, swirling to coat the bottom and sides, then discard the solids.
  3. Add the chopped Chinese cabbage to the wok and stir-fry for 1-2 minutes until it begins to wilt.
  4. Add salt, sugar, and monosodium glutamate (if using) to the cabbage, tossing to combine.
  5. Pour in the canned chicken broth (or vegetable broth for a vegan option).
  6. Cover the wok and let the cabbage steam-cook for 3 minutes until tender-crisp.
  7. Uncover and add the pea pods, sliced bamboo shoots, and thinly sliced mushrooms.
  8. Stir-fry uncovered for another 30 seconds to 1 minute until heated through.
  9. Remove from heat and serve immediately while hot.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 41.0kcal
% Daily Value *
Total Fat 1.4g3%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 21.6mg1%
Total Carbohydrate 7.0g3%
Dietary Fiber 3.0g12%
Sugars 3.8g
Protein 1.6g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chinese, stir fry, vegetables, cabbage, bamboo shoots, mushrooms, ginger, garlic, quick, healthy, side dish, vegan, wok, crunchy, light
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