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Vegetarian's Delight Chinese stir-fry

Vegetarian's Delight

Reprinted with permission from Chinese Soul Food by Hsiao-Ching Chou. Published by Sasquatch Books.

This is a quick and simple stir-fry recipe from Hsiao-Ching Chou's family Chinese restaurant.  Once you have chopped all of your vegetables the stir-fry comes together quickly, well under 10 minutes!  You can use your favorite vegetables making it a great way to use up vegetables in the fridge or celebrate whatever is in season. 

Servings 4

Ingredients

  • 1 tablespoon vegetable oil
  • 1/4 pound mixed leafy greens, such as baby bok choy and hinese cabbage, cut into bite-size chunks
  • 6 to 8 snow peas, trimmed
  • 1/4 cup thinly sliced carrot rounds
  • 8 pieces canned baby corn
  • 2 tablespoons water
  • 2 medium cloves garlic, finely minced
  • 1 to 2 tablespoons soy sauce (or gluten-free tamari)
  • 1/4 teaspoon sesame oil

Instructions

  1. Preheat a wok over high heat until wisps of smoke rise from the surface.  Add the oil and heat until it starts to shimmer.

  2. Add the greens, and toss and stir to wilt them.  Add the peas, carrots, and corn. Stir-fry for 1 to 2 minutes more.

  3. Add the water, garlic, and soy sauce.  Stir and toss to combine, continuing to stir-fry until the greens have wilted and don't look raw, about 1 to 2 minutes.  The timing can vary slightly depending on the type of vegetable you're using.  Drizzle on the sesame oil.  Serve with rice.