This vegetable stir fry sauce works well with 4 to 5 cups of fresh vegetables such as broccoli, bok choy, and baby corn. (In this vegetable stir-fry recipe, it is used with fresh broccoli, baby corn, and red bell peppers). To enhance the appearance, if you like, you can top the cooked vegetables with 1 to 1 1/2 tablespoons of toasted sesame seeds.
- 1/4 cup chicken broth (or water)
- 2 tablespoons oyster sauce
- 1 1/2 teaspoons rice wine (Chinese, or dry sherry)
- 1/2 teaspoon sugar
- Black pepper, to taste
- 1 teaspoon cornstarch
- 2 teaspoons water
- Salt, to taste
- In a small bowl, combine the chicken broth or water, oyster sauce, rice wine or sherry, sugar, and black pepper.
- In a separate small bowl, stir the cornstarch into the water. Keep both bowls near the stove.
- Stir-fry the vegetables. Once the vegetables are stir-fried, push the vegetables to the sides of the wok.
- Give the sauce a quick re-stir and pour into the middle of the pan. Bring to a boil.
- Give the cornstarch/water mixture and pour into the sauce, stirring quickly to thicken.
- Stir to combine the vegetables with the sauce.
- Remove the wok from the heat and stir in the sesame oil. Serve, sprinkling the sesame seeds over if desired.
Video: How to Stir Fry Vegetables How do I Stir-fry Different Types of Vegetables? More Chinese Food Recipes
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|Nutritional Guidelines (per serving)|
|Total Fat||0 g|
|Saturated Fat||0 g|
|Unsaturated Fat||0 g|
|Dietary Fiber||0 g|