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Chinese Stir Fry

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chinese stir fry

The Simplest Chinese Stir Fry Recipe For Absolute Beginners

A couple of days ago, I was too lazy to move out from the sofa, until dinner time came. I got very little time left to prepare, so I did a ‘quick fix’: stir fried cauliflower, broccoli and carrot.

Honestly, I was never a huge fan of either of these three cooked vegetables. But I knew they are very healthy, I had to have them time to time, and at some point I even started liking them. This kind of mix is not very typical in Northeast Chinese Cuisine. Traditionally, in the North East of China, we only used cauliflower (sometimes with carrots), but I found this a bit ‘boring’, so started adding broccoli in. Furthermore, broccoli has many good properties for helping with vitamin C intake, cell repair, anti-aging, and so on.

Vegetables like these, I personally don’t like them too soft. I like them cooked, but still a bit crunchy. For this, you don’t have to cook them for too long.

Preparation

I did it in two steps: first, briefly boil the vegetables; then, stir fry them together with oil and garlic.

Ingredients:

  • Broccoli, cauliflower and carrot.
  • Oil, garlic, salt, Mushroom essence (optional).

Preparation:

  • Bring the water to boiling, then put all the vegetables in. Boil them only for a couple of minutes, then take them out, and drain them.
  • Chop 3 cloves garlic.
  • Place a wok on medium-high fire, pour around 4 tablespoons of oil in the wok. When the oil is heated up, put the chopped garlic in.
  • Wait until the smell of garlic comes out (only a few seconds later), put all of the vegetables in, and half spoon of salt.
  • A minute later, put one quarter tea spoon of ‘Mushroom essence’ (optional), mix well, and serve in a plate.

If you like the vegetables soft, boil them a little bit longer, but if you boil them for too long, the broccoli can lose some of its beneficial properties. Also unless you really like the taste of soya sauce, I wouldn’t advice to put soya sauce in. Soya sauce with half boiled cauliflower is not a good combination (but it all depends on your taste). If you like to put light soya sauce in, put it right before you finish the cooking. By the way, also, pay attention to your fire when stir frying, don’t get the food burnt.

This goes well with boiled rice. A healthy and lazy solution.

 

About the Author

Shibin Zhang writes about Chinese food and Chinese culture . She specialises in the cuisine of North East China and in Islamic Chinese cuisine. On her website, you can find more easy to cook Chinese Recipes .

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