Chinese vegetables

  • Prep Time: 5 mins
  • Total Time: 15 mins
  • Servings: 6
  • About This Recipe

    “A wonderfull addition to chicken and rice.Quick,tasty and healthy!”


  • 1lb fresh green beans or 1lb carrots or 1lb cauliflower or 1lb broccoli or 1lbonion( Any combination you prefer)
  • 3tablespoonsvegetable oil
  • 1tablespoonsoy sauce
  • 1/2 teaspoonsugar
  • 1/4 cupchicken stock
  • Directions

  • Slice and mix vegetable combo.Stirfry vegetables for 2 minutes in oil.
  • Add soy sauce,sugar and fry 1 minutes.
  • Add chicken broth,cover and steam for 8 minutes.
  • Reviews

  • “These veggies were wonderful, almost felt like we were eating them right out of a white box from the restruant!! Delicious flavour! I used fresh baby carrots with the tops left on, cauliflower, broccoli, snow peas, red onion and sweet green and red pepper, great combination of veggies. Thanks for posting, so easy and so tasty, I will be making them often.”

  • “Very simple and quick side dish for a Chinese themed dinner, or any time!Very versatile.I used broccoli and green beans and my kids loved it!Served with Recipe #299324and White Rice.”

  • “This isn’t a bad recipe, but not very flavorful.”

  • “I loved this recipe because of the flexibility in ingredients, and the precise directions.I was making it for the first time last night for a dinner party, and did not want to be worrying about the split-second timing, high oil temperature, etc.required to achieve perfectly stir-fried veggies.By steaming them after a quick stir-fry, I could relax for a few minutes and know they wouldn’t be too wilted or too raw.I made a double batch with 2 pounds of veggies:mostly sugar snap peas with carrots (purchased julienned in a package), a drained can of bamboo shoots, 1/2 of a white onion sliced, and bean sprouts.Before the party started I put the covered pan on my stove with the oil in it (2/3 vegetable oil, 1/2 ginger oil).I also put the soy sauce and sugar mix into one mini tupperware, and the chicken broth into a 2nd tupperware – I used a chicken bouillon cube to make the broth because I thought the extra flavor and salt would be nice.When it came time to cook the veggies (with my guests ‘all over me’ in the kitchen), I just turned up the heat under the pan, briefly stir fried the veggies, added the soy/sugar mix, and then poured the broth in, set the timer, and tended to other matters.The veggies were cooked just fine given the circumstances and I was very pleased.I’ll be using this recipe again and will try different combos of veggies.”

  • “Very Good and easy.I used peanut oil and I think it made it very nice.I also used sliced carrots and snap peas. Will definately do this again.Thank You!”

  • “Great vegetables and so easy too! I used broccoli and it was great – next time I’ll try combinations of vegetables for a more asian taste though. Thanks for sharing!”