Hot Oriental Salad

This Hot Oriental Salad is a quick, vibrant side dish that brings the bright flavors of Chinese home cooking to your table. Unlike cold salads, this version features tender-crisp vegetables stir-fried until just wilted, preserving their natural crunch and fresh taste. The aromatic base of minced garlic and fresh ginger infuses the oil, while a splash of soy sauce adds a savory umami depth. It pairs beautifully with rice, noodles, or grilled proteins. Ready in under thirty minutes, it&# 226;ÂÂs perfect for busy weeknight dinners, potlucks, or as a healthy, colorful addition to any meal.

Cooking Method: Baking, Sautéing, Stir Frying

Cuisine: Chinese

Courses: Salads

Difficulty: Intermediate

Servings: 6

Calories: 40.1

Dietary: Vegan, Vegetarian

Description

This Hot Oriental Salad is a quick, vibrant side dish that brings the bright flavors of Chinese home cooking to your table. Unlike cold salads, this version features tender-crisp vegetables stir-fried until just wilted, preserving their natural crunch and fresh taste. The aromatic base of minced garlic and fresh ginger infuses the oil, while a splash of soy sauce adds a savory umami depth. It pairs beautifully with rice, noodles, or grilled proteins. Ready in under thirty minutes, it&# 226;ÂÂs perfect for busy weeknight dinners, potlucks, or as a healthy, colorful addition to any meal.

Ingredients

1 tablespoon Vegetable oil
2 cloves Garlic, minced
1/2 teaspoon Fresh ginger root, minced
2 stalks Celery, sliced
8 cups Chinese cabbage (Napa cabbage), cut into 1-inch pieces
0.5 pound Fresh mushrooms, sliced
3/4 cup Spinach, washed and torn
2 tablespoons Soy Sauce

Directions

1
Heat vegetable oil in a large skillet or wok over medium-high heat.
2
Add minced garlic and ginger; sautÃÂ© for about 30 seconds until fragrant but not browned.
3
Add sliced celery; stir-fry for 2 minutes until slightly tender.
4
Add Chinese cabbage and sliced mushrooms; stir-fry for 2 minutes until vegetables begin to wilt.
5
Add spinach; stir-fry for 1-2 minutes until just wilted.
6
Pour in soy sauce and toss all ingredients to coat evenly.
7
Remove from heat and serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 40.1kcal

% Daily Value *
Total Fat 3.9g6%
Saturated Fat 0.6g3%
Cholesterol 0.0mg0%
Sodium 18.0mg1%
Total Carbohydrate 1.5g1%
Dietary Fiber 0.8g4%
Sugars 0.7g
Protein 0.3g1%

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

Note

For best results, ensure your wok or skillet is hot before adding the aromatics to prevent sticking.

This dish is best served immediately while the vegetables are still warm and crisp-tender.

Substitute tamari for a gluten-free version.

Feel free to add other hardy vegetables like bell peppers or broccoli stems along with the celery for extra crunch.

Keywords: stir fry, chinese salad, hot vegetable salad, ginger, garlic, celery, napa cabbage, mushrooms, spinach, soy sauce, vegan side dish, quick dinner, healthy vegetables, warm salad, asian inspired, easy recipe, low calorie, gluten free option, vegetarian

Read it online: https://www.chefs-mate.com/recipe/hot-oriental-salad/