Chinese Vagetable

Healthy 146 Last Update: Jan 21, 2022 Created: Jan 19, 2022
Chinese Vagetable
  • Serves: 4 People
  • Prepare Time: 20 Min.
  • Cooking Time: 20 Min.
  • Calories: -
  • Difficulty: Easy
Print

Chinese vegetables can be very different compared with Western vegetables. Differences can include taste, texture or appearance. One example is Chinese celery which is fine, long and with a stronger flavor compared to Western celery.

Ingredients

Directions

  1. Cut chicken into small pieces, wash & drain. Mix with salt, ginger-garlic pastes, soy sauce & black pepper powder and marinate for 10 minutes.
  2. Heat required amount of water with some salt in a pan on high heat and bring the water to boil. Salt helps in keeping the colors of veggies. Add hard veggies like carrot, cauliflower etc. and boil for a minute. Add soft veggies like cabbage, bean etc. and boil for another minute till half cooked. Drain water, but save the veggies stock for later use.
  3. Heat oil in a pan on high heat. Take a beaten egg with salt, pour into the pan and fry to make egg scrambles. Keep it aside. Now heat remaining oil in the same pan and add marinated chicken. Fry for 2-3 minutes. Then add boiled veggies. Also add soy sauce, black pepper powder and tomato sauce. Stir to mix everything well. Add onion, green chilies and 1 & 1/2 cups of vegetable stock saved before. Cook for around 6-7 minutes.
  4. When vegetables are cooked well, add scrambled eggs and mix. Check and adjust the taste of salt this time. Now mix 2 tbsp corn flour & 2 tbsp normal water in a bowl and add this mixer to the vegetables add stir thoroughly to avoid balling of corn flour. The sauce gets thick after adding the cornflour mixture. Cook for just one more minute and your Chinese Vegetable is ready. Optionally you can sprinkle some chopped spring onions on top. Now serve warm with Chinese fried rice.

Chinese Vagetable



  • Serves: 4 People
  • Prepare Time: 20 Min.
  • Cooking Time: 20 Min.
  • Calories: -
  • Difficulty: Easy

Chinese vegetables can be very different compared with Western vegetables. Differences can include taste, texture or appearance. One example is Chinese celery which is fine, long and with a stronger flavor compared to Western celery.

Ingredients

Directions

  1. Cut chicken into small pieces, wash & drain. Mix with salt, ginger-garlic pastes, soy sauce & black pepper powder and marinate for 10 minutes.
  2. Heat required amount of water with some salt in a pan on high heat and bring the water to boil. Salt helps in keeping the colors of veggies. Add hard veggies like carrot, cauliflower etc. and boil for a minute. Add soft veggies like cabbage, bean etc. and boil for another minute till half cooked. Drain water, but save the veggies stock for later use.
  3. Heat oil in a pan on high heat. Take a beaten egg with salt, pour into the pan and fry to make egg scrambles. Keep it aside. Now heat remaining oil in the same pan and add marinated chicken. Fry for 2-3 minutes. Then add boiled veggies. Also add soy sauce, black pepper powder and tomato sauce. Stir to mix everything well. Add onion, green chilies and 1 & 1/2 cups of vegetable stock saved before. Cook for around 6-7 minutes.
  4. When vegetables are cooked well, add scrambled eggs and mix. Check and adjust the taste of salt this time. Now mix 2 tbsp corn flour & 2 tbsp normal water in a bowl and add this mixer to the vegetables add stir thoroughly to avoid balling of corn flour. The sauce gets thick after adding the cornflour mixture. Cook for just one more minute and your Chinese Vegetable is ready. Optionally you can sprinkle some chopped spring onions on top. Now serve warm with Chinese fried rice.

You may also like

Newsletter

Sign up to receive email updates on new recipes.