Chinese Mixed Vegetables Recipe

Ingredients:

  • Vegetables:
    • 1 cup broccoli florets
    • 1 cup sliced carrots
    • 1 cup bell peppers (red, green, or yellow), sliced
    • 1 cup snap peas or snow peas
    • 1 cup baby corn, halved
    • 1 cup mushrooms, sliced
    • 1 cup bok choy, chopped
    • 1 cup bean sprouts
  • Sauce:
    • 2 tablespoons low-sodium soy sauce
    • 1 tablespoon oyster sauce (optional for vegetarians)
    • 1 tablespoon hoisin sauce
    • 1 teaspoon sesame oil
    • 1 teaspoon rice vinegar
    • 1 teaspoon cornstarch
    • 2 tablespoons water
  • Other Ingredients:
    • 2 tablespoons vegetable oil (preferably canola or olive oil)
    • 3 cloves garlic, minced
    • 1-inch piece of ginger, minced
    • 1 small onion, sliced
    • Salt and pepper to taste
    • 1 tablespoon sesame seeds (optional, for garnish)
    • 2 green onions, chopped (optional, for garnish)

Instructions:

  1. Prepare the Vegetables:
    • Wash and cut all the vegetables as described in the ingredients list.
    • Set them aside in separate bowls for quick and easy cooking.
  2. Prepare the Sauce:
    • In a small bowl, mix the low-sodium soy sauce, oyster sauce (if using), hoisin sauce, sesame oil, rice vinegar, cornstarch, and water.
    • Stir well until the cornstarch is fully dissolved.
  3. Cooking:
    • Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat.
    • Add the minced garlic and ginger. Stir-fry for about 30 seconds until fragrant.
    • Add the sliced onions and stir-fry for another minute until they start to soften.
  4. Add the Vegetables:
    • Start with the harder vegetables that take longer to cook: broccoli and carrots. Stir-fry for about 2-3 minutes.
    • Add the bell peppers, snap peas, and baby corn. Continue to stir-fry for another 2 minutes.
    • Add the mushrooms and bok choy. Stir-fry for an additional 2-3 minutes until all the vegetables are tender but still crisp.
    • Finally, add the bean sprouts and stir-fry for another minute.
  5. Combine with Sauce:
    • Give the sauce mixture a quick stir and pour it over the vegetables in the wok.
    • Stir well to coat all the vegetables with the sauce.
    • Continue to cook for another 1-2 minutes until the sauce thickens and the vegetables are well-coated.
  6. Season and Serve:
    • Taste and adjust seasoning with salt and pepper if needed.
    • Transfer the stir-fried vegetables to a serving dish.
    • Garnish with sesame seeds and chopped green onions if desired.

Tips for a Healthy Recipe:

  • Use Fresh Vegetables: Fresh vegetables retain more nutrients compared to frozen ones.
  • Low-Sodium Alternatives: Use low-sodium soy sauce and other low-sodium sauces to keep the sodium content in check.
  • Minimal Oil: Use a minimal amount of healthy oil like canola or olive oil to reduce saturated fat intake.
  • Avoid Overcooking: Cook the vegetables just until tender-crisp to preserve their vitamins and minerals.

Enjoy your healthy and delicious Chinese mixed vegetables!