Quick & Easy

Chinese vegetables

Because cooking time is so short, these Chinese vegetables are crisp, colourful, and full of flavour.



1.Prepare vegetables – peel and quarter onions; string celery and slice diagonally; take the leaves from the stalks of the cabbage, slice the stalks diagonally and slice leaves roughly; trim stalks from broccoli, cut stalks into even, diagonal lengths (thick stalks may also be cut in half vertically)and cut broccoli tops into florets; string snow peas; slice shallots diagonally.
2.Heat oil in wok or large frying pan, add ginger, sliced cabbage stalks, broccoli stalks and onion; stir gently to coat all vegetables with oil, cook for one minute.
3.Add remaining vegetables, toss together lightly.
4.Stir in water and crumbled stock cubes, bring to boil. Cover and cook until vegetables are just tender, about three minutes. Remove lid to stir occasionally. Garnish with sliced shallots.

Other vegetables can be used in addition to, or in place of, those listed. Choose from thinly sliced carrots, cauliflower florets, sliced beans, cubed red or green peppers and sliced zucchini. Add these vegetables in step 2.


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