Chinese Vegetable Stir-Fry

Recipe by
Total Time:
20 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 2 cups - Assorted vegetables, chopped into long broad fingers (Carrots, beans, cabbage, spring onions, yellow and green capsicum and baby corn)
  • 1 tbsp/1 tsp - Spring onion greens (chopped)
  • 1 tbsp - chilli-garlic paste
  • 3 - dry red chillies
  • 3 cloves - garlic
  • 1/2 inch piece - ginger
  • 1 tbsp - soy sauce
  • 1 tbsp - corn flour
  • 1.5 cups/1/4 cups - vegetable stock (Can use water also)
  • 1 tbsp - oil
  • Salt

How to Make Chinese Vegetable Stir-Fry

  • Soak red chillies in 1 tbsp of water for 15 minutes and grind into a coarse paste with garlic and ginger.
  • Heat oil in a big shallow pan and add ground paste.
  • Once the aroma of garlic comes through, add onions and capsicum.
  • Saute till onion turns transparent and add all other vegetables
  • Saute on high heat for 2 minutes.
  • In the meanwhile, add corn flour to 1/4 cup water and mix thoroughly.
  • Add soy sauce and 1.5 cups stock (or water). Mix well and cook for 1 minute
  • Add corn flour paste and mix well
  • Keep stirring and cook for a minute (Don`t wait for the sauce to thicken. It will do so after you remove it from heat)
  • Remove from heat and garnish with spring onion greens.
  • Serve hot with fried rice or Hakka noodles
  • Recipe courtesy: Nandini Sivakumar