Chinese-Cooked Vegetables
by Editorial Staff
A lean Chinese dish for those who don’t eat meat is Chinese vegetables. Good as a vegetable side dish.
Ingredients
- Sunflower or peanut oil – 1 tbsp
- Fresh ginger (chopped on a grater) – 2.5 cm
- Onions (cut in half rings) – 1 pc.
- Frozen green beans (cut into pieces) – 120 g
- Frozen vegetable mixture – 450 g
- Water – 2/3 cup
- Brown sugar – 2 tbsp
- Cornstarch – 2 tbsp
- Vinegar – 4 tbsp
- Soy sauce – 4 tablespoons l.
- Ground ginger – 1 teaspoon
Directions
- In a wok or other large skillet, heat the sunflower (peanut) oil, add the fresh ginger, and cook, stirring occasionally, for about 1 minute. Transfer the ginger to a paper towel.
- Put vegetables in a frying pan and cover with water. Cover the pan with a lid or foil and cook for about 5-6 minutes, until the vegetables are soft.
- In a small bowl, combine sugar, starch, vinegar, soy sauce, and ground ginger. Increase the heat under the pan to medium-high and add the starch mixture to the pan, stirring constantly. Cook for about 1 minute, until thick.
- Put the fried ginger back into the pan with vegetables, stir. Cook Chinese vegetables, stirring occasionally, for about 2 minutes.
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