Asian Vegetables Stir-fry
Easy Side Dish?
Healthy Dinner Recipe?
Your Choice

This Asian vegetables stir-fry is a twist of my other recipes, simply sautéed broccoli. Using about the same method but adding different and commonly used Asian ingredients.

Feel free to add and or switch to one of these Asian vegetables such as straw mushrooms and bamboo shoot. They are in cans. Make sure to drain and rinse them well.

Asian Vegetables Stir-Fry

Prep Time: 8-10 Minutes   Cook Time: 10 Minutes   Serving: 2-4

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1-1.5 pounds broccoli crowns (cut into florets)
1 can (14 ounces) Baby corns (drained and rinsed well)
2 cans (4 ounces each) sliced mushrooms (drained and rinsed well)
1 clove garlic (minced)
1/2 cup water
1/2 teaspoon salt
2 tablespoons Canola Oil or any light cooking oil

  1. Add broccoli into a Dutch oven or a big soup pot
  2. Add the following ingredients in this order: salt, oil and water
  3. Turn to high heat and cover the pot
  4. When the steam starts pushing up the lid of the pot, add garlic, baby corns and mushrooms and stir to combine
  5. Cook for another 3-5 minutes until broccoli is crisp tender and serve


Served it with steamed rice and make it a gluten-free, healthy dinner recipe.

All the Asian vegetables mentioned in this recipes are in cans. They are available on either international or canned vegetables aisle.

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Serve This With

Ham Fried Rice

Hong Kong Stir-Fry Beef Spaghetti

Mushroom Fried Eggs

Roast Pork Fried Rice

Steamed White Rice

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