Chinese Vegetable Stir Fry

 

Ever wonder how to make Chinese vegetables? Look no further. This recipe produces tasty tender crisp vegetables just like you get from your favourite Chinese food restaurant.  I like to make Chinese food at home but like to make as much as I can ahead of time so it doesn't seem like such a big job. What is nice about this recipe is that you can blanch and shock the vegetables the day before and then stir fry the vegetables right before serving without compromising texture or taste. 

Blanching and shocking vegetables prior to stir frying allows the vegetables to retain their vibrant colour and remain crisp. The vegetables are placed into a boiling pot of water for a short time and then immersed into a ice water bath to immediately stop the cooking process. 

Ingredients: (vegetables)

300 g broccoli florets (about 4 cups)

300 g cauliflower florets (about 4 cups)

300 g carrots, sliced ( 2-3 large carrots)

300g snow peas

300 g red peppers, chopped into approximately 1 inch pieces (2-3 red peppers)

Ingredients (stir fry sauce)

2 teaspoons Kosher salt

3 teaspoons sugar

Freshly ground black pepper

3 tablespoons oyster sauce

1 teaspoon cornstarch

6 tablespoons water

3 tablespoon chopped garlic

3 tablespoons vegetable oil


Directions for Blanching Vegetables:


Bring a large pot of water to a boil. The amount of water has to be at least three times the volume of the vegetables.

When the water is boiling , place the carrot wedges into the water. Let them cook for three minutes.

Then add cauliflower and broccoli florets into the water. Keep the water at a consistent boil for two minutes.

Add the snow peas and boil for one minute.

Lastly, add the red peppers and just let it heat up in the water for fifteen to 30 seconds.

Drain with a wire mesh strainer or colander.

Shocking Vegetables:

Shocking means to throw the vegetables into an ice bath to immediately halt the cooking process. This method allows the vegetables to retain their bright vibrant colour.


Prepare an ice bath (place cold water and ice cubes in a large bowl).

Drain the vegetables after blanching. Pour the vegetables into the ice bath immediately. Stir to allow the heat to dissipate from the vegetables.

Let the vegetables cool down for a few minutes in the ice bath, to let the inner part cool completely.

Drain and stir fry vegetables immediately or store blanched vegetables in the refrigerator until ready to stir fry.




Stir Fry Vegetables in Sauce:

In a small bowl combine water and cornstarch, stir. Add salt, sugar, pepper and oyster sauce to the water/cornstarch mixture. Stir well to combine. Set aside.

Heat up vegetable oil in the wok (or large frypan) over medium heat.

Add chopped garlic and saute until it turns aromatic. Add stir fry sauce. Cook for one minute. The sauce should turn translucent and thicken. Add all the drained vegetables to the wok. Stir and serve.

Print Recipe:

Chinese Vegetable Stir Fry

Clean and cut up all the vegetables.

Boil a large pot of water.

Add carrots to the water and boil for three minutes. Then add the broccoli and cauliflower and boil for two minutes. Then add the snow peas and boil for one minute. Then add the red peppers and boil for 30 seconds. Strain vegetables into a colander and immerse into ice water bath. I obviously forgot to take pictures of all the vegetables. In the picture I am blanching orange and white carrots. 

Ice water bath. Use a large bowl.

Here are all the blanched vegetables. They are all so bright and vibrant.
At this point you can stir fry the vegetables or place them into the fridge until you are ready to stir fry and serve.

When you are ready to stir fry. Heat vegetable oil over medium heat in a wok or large fry pan. Add garlic and cook until just fragrant. 

Add stir fry sauce. Cook for about a minute until sauce thickens and is translucent.

Add the vegetables. Stir to combine and allow enough time to heat the vegetables.