As I have said before, my family really likes Chinese stir fry recipes. In fact, I don’t think I have tried one yet that was not well received!
I started stir frying while we lived in Switzerland after being encouraged by a Chinese American friend. She prepared an 8 course meal for our family (at that time we only had 6 children) and everyone loved it! So began my adventure in Chinese cooking.
The first stir fry recipe I tried was Chinese Chicken with Walnuts and since it was a hit, I was encouraged to continue the adventure. With all Chinese meals, vegetables make a great side dish. Whether you choose to use fresh or frozen vegetables is up to you – I normally use frozen for convenience. Frozen vegetables are often more economical than fresh but either work well.
With frozen vegetables you can either purchase the stir fry mixed vegetables or buy the individual frozen vegetables and make your own mix. The picture above is of pre-mixed frozen stir fry vegetables. When using frozen vegetables, heat the oil in your wok and the add the vegetables frozen. If you are not using pre-mixed vegetables, be sure to cook the denser vegetables first such as, carrots and broccoli, then add the less dense vegetables like peas, bok choy …
The following recipe is one I use frequently for any vegetable stir fry. It is even good served over rice as a meal itself!
If you are new to stir frying, you might want to take a look at Stir Fry Basics where I share what I have learned through trial and error.
In the following recipe, I have linked to products from my affiliate partners that I personally use and recommend.
- ¾ c liquid aminos (I use Bragg's brand) or soy sauce - If you are gluten intolerant, use gluten free soy sauce.
- ¼ - ⅛ c wine
- ⅛ c cornstarch (For non-GMO cornstarch use either Rumford’s Cornstarch or Rapunzel Organic Corn Starch)
- ½ tsp sea salt
- ⅛ c honey (may also use raw sugar)
- 3 Tbsp vinegar
- 1 large bag frozen stir fry vegetables
- Mix all ingredients together well.
- Preheat wok.
- Add several tablespoons peanut oil (may substitute coconut or olive oil) to wok and swirl to coat sides of wok.
- Add vegetables (denser ones first) and stir fry until just tender.
- Pour sauce mixture over vegetables and continue stirring until the sauce thickens.
- Serve hot and Enjoy!