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Sauteed Vegetables
sujata hande
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.
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Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Total Time
20
minutes
mins
Served As
Breakfast
,
Brunch
,
Dinner
,
Lunch
Recipe Cuisine Type
Chinese
Servings
6
Ingredients
1x
2x
3x
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
Instructions
Add lemon juice and honey mix well. Switch off the flame.
Serve Hot.
Notes
Don’t overcook vegetables.
Keyword
breakfast, brunch, chinese, dinner recipe, lunch recipe, restaurant style, vegetables
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