Stir fried


Asian style Stir Fried Vegetables are the best in the west. I know it's an eastern thing, but I can't go a few days without these on my plate. I love the half cooked, crispness to the vegetables, and the color remains alive and not blanched out as it would if it was boiled or micro-waved. The Asians have mastered the cooking philosphy of certain vegetables, those being some of the hardest on earth to cook at all. Lettuces and all of the finely leaved vegetables come to mind.

Although my Stir fry vegetable recipe is not so unique, as many across the globe have been doing it for centuries, I can only write down my own experience. I love vegetables, so add a lot of varieties to my stir-fries. I hope you enjoy as much as I, the excellent texture and bright flavor these so called 'undercooked' veggies have. YUMM. :)


  • 1 large carrot, thinly sliced
  • 3 cups broccoli florets, cut into 1 1/2 inch pieces
  • 1/2 can Sliced Water Chestnuts, drained
  • 1/2 can Bamboo Shoots, drained
  • 1/2 each Green, Yellow & Red Bell pepper, cubed
  • 3 Shiitake Mushrooms, washed, dried and sliced
  • 1/2 medium size White Onion, chopped
  • 1 stalk Celery, sliced
  • 1/2 One bunch Fresh Spinach, washed and dried
  • 1 Baby Bok Choy, leaves separated and bottom sliced off
  • Chinese 5 Spice, dash
  • 1 Tablespoon Soy Sauce
  • Peanut or Sesame Oil

Pour about 1 to 1 and 1 /2 Tablespoons Oil into bottom of large skillet or Wok. Heat until it smokes. Place all prepared vegetables except the Spinach and Bok Choy into skillet. Stir well, coating all of the veggies with oil. Continue to cook in this manner for 3 to 5 minutes, until the vegetables are crisp-tender, or al dente.

The last minute of cooking, stir the in the Spinach and Bok Choy. Sprinkle a dash of Chinese Five Spice on top. Add the Soy Sauce and let it evaporate, leaving the flavor behind. Cook Spinach and Bok Choy only until they wilt. Immediately remove from heat and serve at once.

Tags: Asian stir fry vegetables, asian style Stir fry Vegetables,

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