Chinese Vegetable Stir Fry Recipes

We call this our “everyday” vegetable stir-fry, because all too often, when we’ve got a fridge full of veggies–bits and pieces we haven’t used throughout the week, we pull out this recipe and use whatever vegetables we have on hand to make an easy side dish. Feel free to use whatever you’ve got in the fridge. If you add some tofu, it can also be a great vegetarian main dish.

Ingredients:

2 stalks celery, cut into bite size pieces
2 carrots, thinly sliced
2 cups snow peas, trimmed
5 fresh shiitake mushrooms, thinly sliced
1 long hot red pepper (if you prefer a milder flavor, use ½ of a red bell pepper)
1 long hot green pepper (or ½ of a green bell pepper)
3 cloves garlic, peeled and sliced
3 tablespoons oil
1 tablespoon hot bean paste
2 tablespoons shaoxing wine
¼ teaspoon ground white pepper
½ teaspoon sesame oil
Salt

Heat oil in your wok using medium-high heat. Add garlic, both hot peppers and hot bean paste, and cook for about a minute. Stir constantly to prevent burning.

Turn the heat up to high and add the rest of your vegetables. Stir.

Add shaoxing wine, white pepper, sesame oil, and salt. Keep stirring over high heat for 2 to 3 more minutes. Plate and serve hot.

Ingredients

• 2 stalks celery, cut into bite size pieces
• 2 carrots, thinly sliced
• 2 cups snow peas, trimmed
• 5 fresh shiitake mushrooms, thinly sliced
• 1 long hot red pepper (if you prefer a milder flavor, use ½ of a red bell pepper)
• 1 long hot green pepper (or ½ of a green bell pepper)
• 3 cloves garlic, peeled and sliced
• 3 tablespoons oil
• 1 tablespoon hot bean paste
• 2 tablespoons shaoxing wine
• ¼ teaspoon ground white pepper
• ½ teaspoon sesame oil
• Salt

Instructions

1. Heat oil in your wok using medium-high heat. Add garlic, both hot peppers and hot bean paste, and cook for about a minute. Stir constantly to prevent burning.
2. Turn the heat up to high and add the rest of your vegetables. Stir.