Stir-Fried Vegetables

This quick and healthy stir-fry brings the crisp, fresh flavors of Chinese cuisine directly to your dinner table. Featuring a crunchy mix of Chinese cabbage, bean sprouts, bamboo shoots, and water chestnuts, this dish is light yet deeply satisfying. The addition of fresh spinach adds a pop of color and nutrients, wilting perfectly into the savory soy sauce dressing. It&# 226;ÂÂs an ideal side dish for busy weeknights, pairing wonderfully with rice, noodles, or grilled proteins. The high-heat cooking method preserves the natural crunch of the vegetables while infusing them with aromatic warmth. Simple, nutritious, and ready in under thirty minutes, this recipe is a reliable staple for vegan and vegetarian meals alike.

Cooking Method: Stir Frying

Cuisine: Chinese

Courses: Side Dishes

Difficulty: Intermediate

Servings: 6

Calories: 162.6

Dietary: Vegan, Vegetarian

Description

This quick and healthy stir-fry brings the crisp, fresh flavors of Chinese cuisine directly to your dinner table. Featuring a crunchy mix of Chinese cabbage, bean sprouts, bamboo shoots, and water chestnuts, this dish is light yet deeply satisfying. The addition of fresh spinach adds a pop of color and nutrients, wilting perfectly into the savory soy sauce dressing. It&# 226;ÂÂs an ideal side dish for busy weeknights, pairing wonderfully with rice, noodles, or grilled proteins. The high-heat cooking method preserves the natural crunch of the vegetables while infusing them with aromatic warmth. Simple, nutritious, and ready in under thirty minutes, this recipe is a reliable staple for vegan and vegetarian meals alike.

Ingredients

1/4 cup Oil, vegetable
2 cup Chinese cabbage; coarsely shredded
1 cup Green pepper; sliced
16 oz Bean sprouts; drained
8 oz Bamboo shoots; drained
8 oz Water chestnuts; drained and sliced
3 cup Spinach; coarsely chopped
2 tbsp Soy sauce
1/2 tsp Salt

Directions

1
Heat a wok or large skillet over high heat for 2 to 3 minutes until smoking slightly.
2
Add vegetable oil and swirl to coat the pan; heat for 1 minute.
3
Add Chinese cabbage, green pepper, bean sprouts, bamboo shoots, and water chestnuts to the wok.
4
Stir-fry vigorously for 5 minutes, ensuring all vegetables are coated in oil and begin to crisp-tender.
5
Cover the wok and reduce heat to low; cook for 3 to 5 minutes to steam the vegetables slightly.
6
Remove the lid and stir in spinach, soy sauce, and salt.
7
Stir-fry for about 2 minutes, or until the spinach is just wilted and the vegetables are heated through.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 162.6kcal

% Daily Value *
Total Fat 15.1g24%
Saturated Fat 2.2g12%
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.

Note

For best texture, ensure your wok is very hot before adding the oil to prevent sticking and achieve a proper sear.

You can substitute the soy sauce with tamari for a gluten-free version.

Add a splash of sesame oil at the end for an extra aromatic finish.

This dish is best served immediately while the vegetables are still crisp. If storing leftovers, refrigerate in an airtight container for up to 2 days and reheat in a skillet to restore texture.

Keywords: stir fry, chinese cabbage, vegan, vegetables, healthy side dish, quick dinner, soy sauce, spinach, bean sprouts, bamboo shoots, water chestnuts, wok, low carb, gluten free option, crunchy, asian cuisine, easy recipe, green pepper, vegetable oil

Read it online: https://www.chefs-mate.com/recipe/stir-fried-vegetables-2/