This Chinese vegetable stir-fry is an easy and delicious way to have a healthy meal. It is also a wonderful alternative for a vegitarian dish. If desired, you can also add some cooked chicken or beef strips and mix them into the stir-fry after adding the Chinese long beans.
- 4 tablespoons peanut oil or olive oil
- 1 tablespoon minced fresh ginger
- 1 tablespoon minced garlic
- 1/4 teaspoon crushed red chili flakes
- 1/2 red onion, trimmed and cut into 4 wedges, layers separated
- 2 heads baby bok choy (Japanese turnip/Chinese cabbage), trimmed and cut lengthwise in quarters – or substitute with collard greens or Swiss chard
- 1/4 pound Chinese broccoli, stems and leaves separated, each cut into 1-inch pieces – or substitute with broccoli
- 1/4 pound Chinese long beans (asparagus beans/yard beans), trimmed and cut into 1-inch pieces – or substitute with green beans
- 6 scallions, trimmed, 5 cut diagonally into 1-inch pieces (to be stir-fried), 1 thinly sliced and set aside for garnish
- 1/4 head Napa cabbage (Chinese cabbage), leaves cut crosswise into 1-inch-wide strips – or substitute with cabbage but cook longer
- 2/3 cup good-quality chicken stock or vegetable broth, heated
- 1 tablespoon soy sauce
- 1 tablespoons cornstarch, dissolved in 1 tablespoon cold water
- 2 teaspoons toasted sesame seeds
Heat a large wok or large skillet over high heat. Add 2 tablespoons of the oil. When the oil is hot, add the ginger, garlic, and chili flakes and stir-fry just until there is a nice aroma, about 30 seconds. Scoop out the seasoning ingredients and set them aside.
Add the remaining oil. When it is hot, add the onion pieces and stir-fry until they turn glossy and bright, 1 to 2 minutes.
Add the bok choy ( collard greens or Swiss chard) and the Chinese broccoli stem pieces (chopped up broccoli). Stir-fry 1 to 2 minutes more.
Add the Chinese long beans (green beans) and the 1-inch scallion pieces. Continue stir-frying until they are bright green and glossy, 1 to 2 minutes more.
Add the Napa cabbage (cabbage) and the Chinese broccoli leaves, along with about 1/3 cup of the hot stock and the reserved seasoning ingredients. Continue stir-frying until the vegetables are cooked al dente, about 2 minutes more. Add the remaining stock, soy sauce, and cornstarch mixture and stir-fry until the vegetables all look lightly glazed with sauce, about 1 minute more.
Transfer the stir-fried vegetables to a serving dish. Top with the sliced scallions and sesame seeds and enjoy.
Note: I found this Chinese Vegetable Stir-Fry recipe by Wolfgang Puck on FoodNetwork.com and made my own ingredient substitutions.