Quick Chinese Vegetable Stir-Fry

A beloved Chinese dish, known for its crunchy, colorful vegetables and healthy, vegetarian-friendly appeal. This quick and easy vegetable stir-fry is so flavorful, you can enjoy it on its own without any side dishes or rice for a simple night meal.

The addition of roasted cashew nuts brings a rich, buttery crunch that complements the fresh vegetables perfectly. Soaked and softened fu chuk sheets (tofu sheets) add a delightful chewy texture and absorb the savory sauce beautifully. Meanwhile, dried chillies lend a spicy kick that balances the dish’s flavours.

Unlike in Chinese (CHINESE HERBAL PORK/CHICKEN SOUP) restaurants where vegetables are cooked in large cast iron woks and tossed constantly to keep them crisp, home cooks can still achieve great results with a regular wok. The key is to cut the vegetables evenly and either steam or simmer them just until they reach your preferred texture. Immediately plunging them into cold water stops the cooking, preserving vibrant color and crunch.

 

After that, it’s all about quick stir-frying. Keep your ingredients close by and cook fast to preserve their freshness (INDIAN VEGETABLE STIR FRY). The result is an appetizing and comforting homemade vegetarian Chinese vegetable stir-fry.

Ingredients (as per taste)

Snow beans - remove strings on both sides

Lotus root - remove skin and sliced

Carrot - remove skin and sliced

Baby corn - cut into two

(Simmer or steam these veggies)

Fucuk/tofu sheets - soak in water to soften

For Frying (as needed)
Dried red chillies - broken
Cashew nuts
Garlic - remove skin and sliced
Ginger - remove skin and sliced
Oil
Salt

Method
Fry cashew nuts in oil until golden.
Add dried chilies, garlic, and ginger.
Stir all in quickly.
Add vegetables, fucuk/tofu sheets and salt.
Stir-fry over high heat and dish out.