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Sauteed Vegetables

3 from 3 votes

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.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6


  • Oil – 1 tbsp.
  • Finely chopped garlic – 1tbsp
  • Carrot – 1 Cut into thick julienne
  • Red capsicum – ¼ cup sliced
  • Green capsicum – ¼ cup sliced
  • Broccoli florets – ¼ cup
  • Black paper – ½ tsp
  • Red chilli flakes –1/2 tsp
  • Lemon juice – ½ tsp
  • Honey – ¼ tsp optional
  • Salt


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


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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