Chinese vegetable stir-fry is a versatile and wholesome dish that exemplifies simplicity and balance. Comprising an array of fresh, crisp vegetables, commonly including celery, carrots, bell peppers and green beans, it is a celebration of textures and flavors.
The cooking process involves a quick sauté in a wok or skillet, ensuring that the vegetables retain their natural crunch while absorbing the subtle seasoning. A combination of garlic-infused oil, minced ginger, low-sodium soy sauce, oyster sauce, and a hint of sesame oil adds depth without overwhelming the dish.
What makes this stir-fry commendable is its adaptability; you can tailor the vegetable selection to personal preferences and seasonal availability. This is a reliable, nourishing meal that’s easy to prepare. Whether served over rice or a bed of grains, Chinese vegetable stir-fry is a testament to the beauty found in uncomplicated, well-balanced cooking.
Recipe highlights:
– No artificial ingredients
– Allergens: No shellfish, dairy, nuts, soy, eggs
– Easily customizable for many diets (IBS, SIBO, low FODMAP, IBD)
Chinese vegetable stir fry
Ingredients
- 2 tablespoons garlic-infused oil
- 1 tablespoon ginger minced
- 1 cup long hot pepper de-seeded and sliced (optional)
- 1 cup carrots julienned
- 1 cup bell peppers red or green, sliced
- 1 cup celery
- 1 cup green beans trimmed and halved
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- sesame seeds for garnish optional
Instructions
- Heat garlic-infused oil in a wok or large skillet over medium-high heat.
- Add minced ginger and stir-fry for about 30 seconds until fragrant.
- Add carrots and green beans to the wok and stir-fry for 2-3 minutes until slightly tender.
- Add celery, bell peppers, and hot pepper to the wok. Continue to stir-fry for an additional 2-3 minutes until all the vegetables are crisp-tender.
- In a small bowl, mix together soy sauce, oyster sauce, and sesame oil. Pour the sauce over the vegetables in the wok and toss to coat evenly.
- Continue stir-frying for an additional 1-2 minutes until the vegetables are well-coated and heated through.
- Garnish with sesame seeds if desired. Serve the stir-fry over rice.
