Tag Archives: vegetables

Chinese style stir-fried vegetables recipe

30 Nov

This Cantonese-style dish is great way to use up any spare vegetables such as carrots, peppers, onions, broccoli and mushrooms. Because of its subtle but delicious flavours it makes the perfect accompaniment to any other Chinese dish or can be served as a main with egg fried rice. The different colours of the vegetables add a real pizazz to any Chinese themed meal.

Wok (by Yewenyi)

Serves: 4
Preparation time: 15 minutes
Cooking time: 10 minutes 


  • 1 red pepper
  • 1 yellow pepper
  • 8 spring onions
  • 250 grams mushrooms
  • 1 medium or large onion
  • 4-6 cloves garlic
  • thumb-sized chunk of fresh ginger
  • 1 large carrot
  • 2 tsp cornflour
  • 2 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 3 tbsp oyster sauce
  • 2 tbsp vegetable stock
  • 3 tbsp dry sherry or chinese cooking wine
  • 2 tbsp groundnut or cooking oil
  • 1 tsp sesame oil

Chop the peppers into one inch squares and the mushrooms into quarters. Slice the onions into quarter wedges, and finely chop the garlic. Slice the ginger into matchsticks and soak in the dry sherry or chinese cooking wine in a glass or bowl. Finely slice the carrot finely on the diagonal, and chop the green onions into one inch diagonal pieces. 

Begin with a hot wok and heat the oil, then add the garlic, onions, mushrooms, peppers, carrots and any other vegetables that you are using. Stir fry for several minutes, about 5 or 6 until vegetables are about three-quarters cooked. The secret to cooking stir fries Cantonese style is to use a very hot wok and hot oil, and stir the vegetables quickly so that they do not burn. Then add the ginger matchsticks and dry sherry, and rest of ingredients – vegetable stock, soy sauces and oyster sauce – adding more or less to taste.

Finally, dilute the cornflour in a teaspoon of water and add at the end to thicken the sauce. Drizzle wiht sesame oil to serve.  Enjoy!