This Mixed Vegetables Stir-Fry is a celebration of fresh, crisp textures and bold, savory flavors. Featuring a colorful mix of bok choy, celery, pea pods, and mushrooms, this dish comes alive with the aromatic punch of ginger, garlic, and green onions. The vegetables are quickly blanched to retain their crunch and bright color before being tossed in a hot wok with a glossy, savory sauce made from chicken broth and oyster sauce. It’s a versatile dish that serves beautifully as a light appetizer or a hearty side dish for weeknight dinners. The preparation is straightforward, making it an excellent choice for busy evenings when you want restaurant-quality results at home. Serve it immediately over steamed rice for a complete, satisfying meal that highlights the natural sweetness of the vegetables.
Mixed Vegetables Stir-Fry B1
Description
This Mixed Vegetables Stir-Fry is a celebration of fresh, crisp textures and bold, savory flavors. Featuring a colorful mix of bok choy, celery, pea pods, and mushrooms, this dish comes alive with the aromatic punch of ginger, garlic, and green onions. The vegetables are quickly blanched to retain their crunch and bright color before being tossed in a hot wok with a glossy, savory sauce made from chicken broth and oyster sauce. It's a versatile dish that serves beautifully as a light appetizer or a hearty side dish for weeknight dinners.Ingredients
Directions
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Cut the bok choy diagonally into 1/2-inch slices.
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Snap off the ends and remove strings from the pea pods.
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Bring a pot of water to a boil, add pea pods, and cook covered for 1 minute; drain.
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Immediately rinse the pea pods under cold water and drain again.
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Slice the mushrooms into 1/4-inch thick pieces.
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Cut the green onions into 2-inch pieces.
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Mix cornstarch with 2 tablespoons of cold water until dissolved and set aside.
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Heat a wok until a drop of water bubbles and skitters when sprinkled in.
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Add oil and rotate the wok to coat the sides.
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Add ginger and garlic; stir-fry for 1 minute.
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Add mushrooms and bamboo shoots; stir-fry for 1 minute.
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Stir in chicken broth and salt; heat to a boil.
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Stir in the dissolved cornstarch mixture.
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Cook and stir until the sauce thickens, about 30 seconds.
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Add pea pods, green onions, and oyster sauce.
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Cook and stir for another 30 seconds.
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Serve immediately.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 708.7kcal
- % Daily Value *
- Total Fat 59.1g91%
- Saturated Fat 10.2g51%
- Cholesterol 0.0mg0%
- Sodium 318.7mg14%
- Total Carbohydrate 34.8g12%
- Dietary Fiber 8.4g34%
- Sugars 13.5g
- Protein 19.5g39%
* 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 a vegetarian version, substitute chicken broth with vegetable broth.
Ensure your wok is very hot before adding oil to achieve a proper stir-fry texture and prevent sticking.
You can substitute bok choy with other leafy greens like spinach or napa cabbage if unavailable.
Oyster sauce adds a deep umami flavor; for a vegan option, use a vegan oyster sauce made from mushrooms.
This dish is best served immediately while hot and crisp. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
