Loading

Chinese Vegetable Stir Fry Recipe

Provided By
This stir fry recipe is similar to the filling of an eggroll. It's delicious either on white rice or chinese noodles.
Share this!
Facebook
Servings:
Update Servings
Ingredients
  • 2 tablespoons oil
  • 6 cloves garlic, minced
  • 1 teaspoon fresh ginger, minced
  • 4 cups green onions, sliced
  • 1 teaspoon salt
  • 1 pound chicken breasts, boneless, skinless, thinly sliced
  • 1 1/2 cups cabbage, shredded
  • 1 onion, thinly sliced
  • 1 bell pepper, thinly sliced
  • 3/4 cup carrots, sliced
  • 1 1/2 cups sugar snow peas
  • 1 cup chicken broth, divided
  • 2 tablespoons soy sauce
  • 2 tablespoons white sugar
  • 2 tablespoons cornstarch
  • 2 cups hot cooked rice
Directions
PREP
20 mins
COOK
20 mins
READY IN
40 mins
Heat oil in a wok or large skillet.

When oil begins to smoke, stir in 2 cloves minced garlic, ginger root, green onions and salt. Stir fry until onion becomes translucent, about 2 minutes.

Add chicken and stir until opaque, about 3-5 minutes.

Add remaining minced garlic, onions, cabbage, bell pepper, carrots, peas and 1/2 cup of the broth; cover and cook 3-5 minutes to cook vegetables.

In a small bowl, mix the remaining 1/2 cup broth, soy sauce, sugar and cornstarch.

Add sauce mixture to meat and vegetables; stir until chicken and vegetables are coated and sauce has thickened.

Serve immediately, over hot rice if desired.

Similar Recipes
Beef And Vegetable Stir Fry
dry sherry
red pepper
snow peas
crushed red pepper flakes
onion
Roasted Garlic Beef and Vegetable Stir Fry
Cooked rice
soy sauce
cornstarch
boneless beef sirloin steak
water
McCormick#174 Chicken and Vegetable Stir Fry
oil
(14 1/2 ounces) chicken broth
cornstarch
boneless skinless chicken breasts
assorted cut
Loading

Chinese Vegetable Stir Fry Recipe Reviews

chinese vegetable stir fry

:
Average of 4.00 out of 5 stars
Rating of 4 out of 5.0 stars
Ratings (1)
Comments (0)
ktbrumm User
Rating of 4 out of 5.0 stars
Reviewed By
"The sauce didn't thicken like I thought it should have. I liked the flavor, more brothy than Asian, but still good. It really did taste like the eggroll filling."
E-mail: 
Advertisement
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2024 Tecstra Systems, All Rights Reserved, RecipeTips.com