Sauteed Vegetables

Sauteed Vegetables - Plattershare - Recipes, food stories and food lovers
Stir frying (Chinese pinyin: chao) is a Chinese cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred in a wok. The technique originated in China and in recent centuries has spread into other parts of Asia and the West. First the wok is heated to a high temperature, and just as or before it smokes, a small amount of cooking oil is added down the side of the wok (a traditional expression is "hot wok, cold oil"), followed by dry seasonings such as ginger, garlic, scallions, or shallots. The seasonings are tossed with a spatula until they are fragrant, then other ingredients are added, beginning with the ones taking the longest to cook, such as meat or tofu. When the meat and vegetables are nearly cooked, combinations of soy sauce, vinegar, wine, salt, or sugar may be added, along with thickeners such as cornstarch, water chestnut flour, or arrowroot. The chao technique is similar to the Western technique of sautéing.
3 from 3 votes
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Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Recipe Cuisine Type: Chinese
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 6


  • 1 tbsp Oil â
  • 1 tbsp Garlic finely chopped â
  • 1 Carrot â cut into thick julienne
  • 1/4 cup Red Capsicum â sliced
  • 1/4 cup Green Capsicum â sliced
  • 1/4 florets Broccoli â
  • 1/2 tsp Black Paper €“ ½ Tsp black paper â
  • 1/2 tsp Chilli flakes â
  • 1/2 tsp Lemon Juice â
  • 1/4 tsp Honey optional â
  • 1-2 tsp Salt or as per taste


  • Add lemon juice and honey mix well. Switch off the flame.
  • Serve Hot.

Recipe Notes

Don’t overcook vegetables.

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3 from 3 votes

sujata hande
sujata hande

Masters in ITM, Buyer by profession, love to explore new places and food. Passionate cook, blogger, try to experiment with various cuisines.

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