🍜 6 Chinese-Style Recipes with Vegetables 🥢
1. Chicken and Broccoli Stir-Fry
Ingredients:
500 g chicken breast, cut into bite-size pieces
3 cups broccoli florets
2 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp cornstarch
2 garlic cloves, minced
1 tsp grated ginger
1 tbsp brown sugar
½ cup chicken broth or water
1 tbsp oil
Sesame seeds and green onions for garnish
White rice, to serve
Instructions:
Season chicken with soy sauce and cornstarch. Heat oil in a pan and cook the chicken until golden. Add garlic, ginger, and broccoli. Mix broth, oyster sauce, brown sugar, and a little soy sauce, then pour into the pan. Cook until the sauce becomes glossy and coats everything. Serve with white rice, sesame seeds, and green onions.
2. Beef and Mixed Vegetables
Ingredients:
500 g beef strips
1 cup broccoli
1 carrot, sliced
1 bell pepper, sliced
1 cup mushrooms
1 cup snap peas
2 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp cornstarch
½ cup beef broth or water
2 garlic cloves, minced
1 tbsp oil
Instructions:
Coat the beef with soy sauce and cornstarch. Sear in a hot pan until browned, then remove. In the same pan, stir-fry the vegetables with garlic. Add the beef back in. Mix broth, oyster sauce, and soy sauce, then pour over everything. Cook until the sauce thickens and becomes shiny. Serve hot with rice or noodles.
3. Sweet and Sour Chicken with Vegetables
Ingredients:
500 g chicken breast, cubed
½ cup cornstarch
1 egg
1 bell pepper, chopped
1 onion, chopped
1 carrot, sliced
1 cup pineapple chunks
Oil for frying or sautéing
Sweet and sour sauce:
½ cup ketchup
¼ cup vinegar
¼ cup sugar
2 tbsp soy sauce
¼ cup pineapple juice
1 tsp cornstarch mixed with 2 tbsp water
Instructions:
Dip chicken pieces in egg, then coat with cornstarch. Fry or pan-sear until crispy and golden. In another pan, cook the peppers, onion, carrot, and pineapple. Add all the sauce ingredients and cook until glossy. Add the chicken and toss until fully coated. Serve immediately.
4. Shrimp Vegetable Lo Mein
Ingredients:
450 g large shrimp, peeled and deveined
300 g lo mein noodles or spaghetti
1 cup cabbage, sliced
1 carrot, julienned
1 bell pepper, sliced
1 cup mushrooms
2 green onions, chopped
2 tbsp soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
1 tbsp oil
2 garlic cloves, minced
Instructions:
Cook noodles according to package directions and drain. In a hot pan, cook shrimp with garlic until pink. Add cabbage, carrot, bell pepper, and mushrooms. Stir-fry for a few minutes. Add noodles, soy sauce, oyster sauce, and sesame oil. Toss until glossy and well coated. Garnish with green onions.
5. Pork with Bok Choy and Vegetables
Ingredients:
500 g pork strips
2 cups bok choy, chopped
1 cup cabbage, sliced
1 carrot, sliced
1 bell pepper, sliced
½ onion, sliced
2 tbsp soy sauce
1 tbsp oyster sauce
1 tsp grated ginger
2 garlic cloves, minced
½ cup water or broth
1 tsp cornstarch
1 tbsp oil
Instructions:
Season pork with soy sauce and a little cornstarch. Sear in a hot pan until browned. Add garlic, ginger, onion, carrots, peppers, cabbage, and bok choy. Mix broth with oyster sauce and soy sauce, then pour into the pan. Cook until the vegetables are tender-crisp and the sauce is glossy.
6. Orange Chicken with Stir-Fried Vegetables
Ingredients:
500 g chicken breast, cubed
½ cup cornstarch
1 egg
1 cup broccoli
1 carrot, sliced
1 bell pepper, sliced
White rice, to serve
Oil for frying or pan-searing
Orange sauce:
½ cup orange juice
2 tbsp soy sauce
2 tbsp honey or sugar
1 tbsp vinegar
1 tsp grated ginger
2 garlic cloves, minced
1 tsp orange zest
1 tsp cornstarch mixed with 2 tbsp water
Instructions:
Coat chicken in egg and cornstarch, then fry or pan-sear until crispy. Stir-fry the broccoli, carrots, and bell peppers. In a pan, combine orange juice, soy sauce, honey, vinegar, garlic, ginger, and orange zest. Add the cornstarch slurry and cook until thick and shiny. Toss the chicken in the sauce and serve with vegetables and white rice.
