Vegetable Chinese Recipes - One Of The Most Wanted Fry Vegetable Recipes

In Chinese eating culture, vegetable are an important part of a meal, it's usually cooked with meat or poultry dishes, like in Chinese Chicken Dishes ect...or cooked on its own.  And the main characteristic of Chinese cooked vegetables is their crispness. 

Vegetables are usually shredded or cut into small pieces and cooked very quickly, with little or no liquid. Cooked in this way, each vegetable retains its own distinct flavour, colour and texture.

This vegetable dish includes a variety of vegetables and stir fried in small quantity of fat, yet preserving all the natural goodness and benefits of each fresh vegetables.

Nutritional Information
Calories:       137
Protein:        8g
Carbohydrate:   10g
Sugars:         7g
Fat:            7g
Saturates:      1g

Serves 4

Ingredients:

1. 1 onion, sliced
2. 2 heads of pak choy, cut into small pieces
3. 200g broccoli florets
4. 2 inch root ginger, cut into match sticks
5. 200g snow peas(mangetout)
6. 3 spring onions(green onions), quartered
7. 2 garlic colves, sliced
8. 2 tbsp vegetable oil
9. 1/2 cup(150ml) chicken stock or vegetable stock
10.2tbsp light soy sauce
11.2tbsp dry sherry or Chinese rice wine
12.2sp caster(superfine) sugar
13.1 tbsp hoisin sauce

Direction:

1.Heat the vegetable oil in a preheated wok until it is almost smoking.

2.Add the broccoli florets, ginger sticks, onions and pak choy to the wok and stir fry for 1 minute.

3.Add the snow peas, spring onions and garlic and stir fry for further 3-4 minutes.

4.Mix together the soy sauce, caster sugar, sherry, hoisin sauce and stock.

5.Pour the sauce mixture into the wok, stir well with the vegetables.

6.Cook the vegetables for another 1-2 minutes, or until the vegetables are cooked through, but still crisp. Serve immediately.