This Chinese Stir-Fry Vegetables dish is a twist of my other recipe, simply sautéed broccoli. Using about the same method but adding different and commonly used Chinese ingredients.
Total Time: 18-20 Minutes
Prep Time: 8-10 Minutes
Active Cook Time: 10 Minutes
Served it with steamed rice and make it a gluten-free or fried rice.
Feel free to add and or switch to one of these Asian vegetables such as straw mushrooms and bamboo shoots. They are in cans. Make sure to drain and rinse them well. You can find in most local grocery stores at the international or canned food aisle.
1-1.5 lbs (454-567g) broccoli crowns (cut into florets)
1 can (14oz / 397g) Baby corns (drained and rinsed well)
2 cans (4oz / 113g each) sliced mushrooms (drained and rinsed well)
1 clove garlic (minced)
1/2 cup (4oz / 101g) water
1/2 teaspoon salt
1 tsp Superior Light Soy Sauce
2 tablespoons Canola Oil or any light cooking oil
Serve This With:
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