Originally published on June 19, 2014
If you’ve already tried the egg rolls, ginger beef, or chow mein recipes up on the site (or have just seen me post them,) you know I love Chinese food. And even more, I love not paying the big bucks to get it delivered to my home. So when I figured out that I could also have those Chinese vegetables that are swimming in sauce and ever-so-crisp at my table, I was one very happy girl. Maybe a little too happy. My husband said I was glowing as I cooked them.
Ingredients:
1 onion, diced
3 cloves garlic, minced
2 tablespoons ginger, grated or minced
1 tablespoon red chili flakes
1 head of broccoli, florets removed
1 green pepper, cut into a large dice
1 large carrot, thinly sliced
1 cup snap peas
2 tablespoons vegetable oil
2 tablespoons sesame oil
2/3 cup vegetable broth, plus 2 tablespoons
1 tablespoon soy sauce
1 tablespoon cornstarch
Salt
1 or 2 green onions, sliced, for garnish
Directions:
1.) Combine vegetable oil and peanut oil in a large skillet and heat over medium-high heat. Add in garlic, ginger, and red chili flakes; stir, and cook for about 30 seconds.
2.) Add the broccoli florets, green pepper, carrot, snap peas, onion and soy sauce. Stir fry for about 2 minutes, just until the broccoli is bright green and the entire mixture is fragrant.
3.) Add the vegetable stock, cover, and allow the vegetables to steam for another 2 minutes. Meanwhile, mix together the 2 tablespoons of remaining broth and the cornstarch, combining thoroughly.
4.) Add broth/cornstarch mixture to the vegetables, leave uncovered, and allow to cook until the mixture has thickened, about 1 minute. Stir to coat vegetables in the sauce. Season with salt, taste, and adjust seasoning if necessary. Move vegetables to a platter and garnish with green onions.
5.) Serve and enjoy!